PET RABBITS, CAVIES, AND MICE. 75 



colour. Too much stress cannot be laid upon size and 

 shape in this variety, provided always there is quality, 

 i.e., shortness and glossiness of coat. There is very 

 little doubt that in-breeding to fix the colour led to a 

 decrease in size, but that has been remedied, and now 

 we see some really grand and sound coloured blacks, 

 combining shape with colour and size. 



REDS. 



Much the same remarks apply to these as to the 

 blacks. It is shape, colour, and quality of coat. Some 

 of the best breeders of reds have climbed to the top of 

 the exhibition ladder by breeding for shape, colour, 

 short glossy coat, ears, and eye. So dense in colour 

 have the red cavies been bred that sometimes doubts 

 have been expressed as to their being natural ! 



CHOCOLATES AND CREAMS 



Are few and far between compared to the blacks and 

 reds. We recently saw some very fair chocolates at 

 a Southern Show, but the colour is not yet fixed in density 

 like unto the blacks and reds, i.e., it is more on the 

 surface and less down to the roots. Further, the shape 

 of the chocolates is not so pronounced. Creams are by 

 no means popular, but are progressing. 



AGOUTIS (GOLDEN AND GREY). 



These, whether golden or grey, should have good 

 short coats, the undercolour should be rich and dense, 

 and the ticking (or darker hairs) carried all over the body 

 right down to the toes. The difficulties in connection 

 with the agouti cavy are largely centred on the belly. 

 Those who aim at perfection ask for the ticking to be 

 carried not only on to the feet, but the bellies as well. 

 This may come in time. At present it has not been 

 achieved. Agoutis do not want to be too dark, but in 

 the goldens the body colour should answer to the name 

 given. 



BRINDLES. 



These are very beautiful, when the colours are well 

 broken up. It must be a real and true admixture, much 

 after the style of a good brindle bull-dog, not mere 



