16 DEPARTMENT OF AGRICULTURE. 



pointed out that the blood of an uiibled rabbit proves equally profitable by adding 

 to the weight of the carcass. 



Rabbits are best killed in the evening preceding the day on which they are to 

 be marketed, and as soon as dead or at least while still warm, should be paunched 

 This is done by making a slit, from 4 to 5 inches long, lengthwise through the belly 

 with a sharp-pointed knife, starting at about the centre of the carcass and cutting 

 towards the tail. It is necessary to take the greatest care not to cut so deep as to 

 pierce the entrails. Then hold the rabbit by its head, which will let the " paunch " 

 sink down towards the tail ; insert the hand and draw out the intestines, which may 

 be thrown into the hog-feed in their entirety and made profitable by reducing the 

 cost of the hog's keep. The kidneys, heart, liver, and lungs must be left in the 

 carcass, but beyond these everything must be removed. The rabbits should now be 

 hung up by their hind legs to cool, and will be ready for packing as soon as quite 

 cold and rigid, and will then keep better than if packed while still warm. 



Rabbits may be packed for transit to market in two ways. They may be either 

 laid in layers in boxes of suitable size, with a layer of clean paper between each 

 layer of rabbits, or they may be hung in boxes or hampers English fashion. For 

 the last named a supply of sticks of the right length that is, just long enough to 

 go across the packing-case are necessary. Then slit one of the hind legs of each 

 rabbit between the tendon and the bone and pass the other leg through the hole. 

 To prevent this leg from slipping out again its tendon should be cut through. Now 

 pass the stick between the legs, fill up each stick with rabbits, and fix both ends in 

 the box or hamper. So packed, the rabbits retain their shape better than when 

 pressed in layers, and have an altogether better and fresher appearance when 

 unpacked. It should be clearly borne in mind that with rabbits, as with all other 

 kinds of produce, proper packing and grading has a great influence upon the prices 

 realized; besides which, properly packed carcasses suffer less in appearance during 

 transit, and, as a rule, therefore keep better and longer. 



If the boxes or cases in which the rabbits are sent away are at all heavy, it 

 will be advantageous to provide them with a pair of handles, not only for con- 

 venience in carrying, but also because such packages are apt to receive less rough 

 treatment at the hands of express companies. Short pieces of %- or %-inch rope 

 (the last named by choice) make excellent handles -and are easily fixed. All that 

 is necessary is to bore a couple of holes at each end of the box, to pass the rope 

 through, and then knot the ends securely inside the box. The above-described 

 method of preparation and packing for marketing is the most usual, and that which 

 is most suited for the majority of the large centres of population, where, of course, 

 the largest demand for rabbits exists. The breeder must, however, be guided 

 entirely by circumstances, and if his nearest or most profitable market requires 

 different treatment or preparation he must act accordingly. There are places in 

 which the custom is to sell the rabbits alive; others in which the rabbits, though 

 killed, are sold unpaunched. If they are marketed alive they must be packed in 

 suitable crates, care being taken not to overcrowd, as this entails suffering, and 

 also impairs the appearance of the rabbits. If the rabbits are required unpaunched. 

 there should be no delay in sendirg them away, as they do not keep as well as 

 those which have had the intestines removed. 



The operation of skinning is a very simple and expeditious one when the knack 

 has once been acquired, and should not occupy more than two or three minutes at 

 the outside. It is perhaps best learned by seeing it done by a skilled person. The 

 rabbit should be laid flat upon a table after being paunched, and a start made upon 

 it by separating from the skin the thin layer of flesh (the "flank") which will be 

 found on each side of the incision made in the belly for the purpose of paunching. 

 This will come away quite easily. Now insert the thumb between the flesh and the 

 skin and work it gently towards the back of the rabbit and up to the hind leg. 

 Then take the leg in the hand that is free and push it towards the rabbit, working 

 the skin loose right round it with the thumb, right up to the knee-joint. Now take 



