RASPBERRY. 225 



the loin, and short-legged. In the management of the rab- 

 bit, the utmost attention must be paid to ventilation, cleanli- 

 ness, and food. The animals are most conveniently kept in 

 boxes, or compartments termed hutches, one above the other 

 round the room. Each hutch intended for the does should 

 have two divisions, one for feeding and the other for sleep- 

 ing. Those are single which are intended for the use of the 

 weaned rabbits, or for the bucks, which are always removed 

 from the female. There should be little troughs in the 

 hutches for the food, which consists of corn, hay, roots, and 

 green plants, or any farinaceous substance. Boiled potatoes 

 are an excellent food for the rabbit, as for every kind of her- 

 bivorous animal. The female, when the time of parturition 

 approaches, makes her nest, for which hay is to be furnished 

 her. She bites it with her teeth into the requisite size. 

 She generally produces from five to ten young. At the end 

 of six weeks the male is again admitted to her, and the young 

 ones weaned, or she is allowed to suckle them for two weeks 

 more. They are either sold from the teat when they are ex- 

 tremely delicate, or they are kept on for a certain period 

 and fattened. Good and nourishing food is to be supplied to 

 them, and three months' feeding is generally considered ne- 

 cessary to fatten them properly." 



The rearing of the domestic rabbit, on account of the pro- 

 lificness of the animal, its wholesome flesh, and the little ex- 

 pense attending its keeping, appears to be worthy of more 

 attention than it has received. 



The doe carries her young about thirty days : if she be 

 weak after parturition, some warm drink is given to her, 

 such as milk and water, or beer caudle. Green food, such 

 as clover, should not be given wet, as it produces disease ; it 

 should also be varied with oats and similar substances. 



RASPBERRY (Rulus Idaus). This shrub, it is well 



