LARGE VARIETY THE TURKISH. 185 



rabbit, the short-legged, with width and substance 

 of loin, generally few in number, and to be obtained 

 only by selection, are the most hardy, and fatten 

 most expeditiously, taking on fat both internally and 

 in the muscular flesh. They have besides the sound- 

 est livers, rabbits being generally subject to defects 

 of the liver; they are the smallest variety. There 

 was formerly a very LARGE VARIETY of the hare 

 colour, having much bone, length and depth of car- 

 case, large and long ears, with large eyes resembling 

 those of the hare. They might well be taken for 

 hybrid or mules, but from the objection of their 

 breeding, and the breeding of a mule is a rare and 

 often questionable occurrence. Their flesh is high 

 coloured, substantial, and more savoury than that of 

 the common rabbit : and they make a good dish, 

 cooked like the hare, which, at six or eight months 

 old, they nearly equal in size. I have not of late 

 years met with any of this large variety. The large 

 white, and yellow and white species, have whiter and 

 more delicate flesh, and cooked in the same way will 

 rival the turkey. 



With respect to COLOUR, I have always preferred 

 the wild colour and black, finding the skins of full 

 as much worth as the white. The TURKISH, or 

 FRENCH RABBIT, with long white fur, differs little 

 from the common varieties ; nor did I find their skins 

 of more value, either for sale or home use. I have 

 been in the habit of drying the skins, for linings 

 of night-gowns, and other domestic purposes ; but 

 have always found reason to prefer the short, close 



