FOR EXHIBITION AND MARKET 



that of the Belgian hare and the Flemish Giant. This 

 means that it should not have the racy appearance of 

 the Belgian hare or the long, broad shape of the 

 Flemish, but a happy medium, a medium compact 

 shape with heavy hind quarters, and coupled up rather 

 short, which makes it a great meat rabbit. 



The weights should be, bucks, nine pounds, does, 

 ten pounds at maturity. Legs should be straight, 

 strong, medium length, and medium heavy boned, and 

 all four feet solid colored to match the body. 



The New Zealand is considered the best rabbit 

 we have for fryers, as the best age for fryers is from 

 eight to ten weeks and this rabbit will weigh nearly 

 as much at eight weeks as a Flemish Giant and more 

 than the Belgian hare, and the Flemish has more 

 frame and bone at eight weeks than the New Zealand, 

 which shows that the New Zealand has more meat and 

 is the better rabbit for frying. The meat is very 

 tender, white and delicious and has become a great 

 favorite in the markets on the Pacific Coast and other 

 sections. 



The question is often asked, "How can one tell 

 the difference between 'Buff Belgians,' 'Golden Fawns' 

 and 'New Zealands' ?" Before answering, it may be 

 well to note what the other rabbits are and where they 

 originated. "Buff Belgians" and "Golden Fawns" are 

 the same rabbit and are "Belgian Hare sports." They 

 originated in the following manner : During the year 

 1872, the English fanciers in experimenting to improve 

 the "Silver Fawn" crossed it with the "Belgian Hares," 

 with the result that some Belgians imported during 

 the Belgian Hare "craze" bred the "Golden Fawns" 



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