Part III. 



CHAPTER I. 



THE FOOD VALUE OF THE RABBIT. 



AT THE present time the utility side of the fancy- 

 is being only partly developed, that is, the meat 

 side, while the fur side of it has been entirely 

 neglected. 



We will first take up the meat proposition and try 

 to show the fancier what a demand there is for tame 

 rabbit meat, and how to create a demand in localities 

 where there is none. The first thing to be considered 

 is your rabbitry and your location. Unless your sur- 

 roundings, rabbitry and outdoor hutches are perfectly 

 clean and sanitary, it will be a hard task to interest 

 people in eating rabbit meat. The outdoor hutches 

 with wire bottom, shown in the cuts, make excellent 

 hutches to raise stock for the market, and a person 

 can see at a glance that they are perfectly sanitary 

 and would never hesitate to eat the meat produced 

 under such conditions. 



The next thing is to create a market, if you have 

 not one already. There are several good prospects; 

 one is the hotel and restaurant trade and the other 

 the private home trade which proves the better when 

 properly handled. We will take the hotel and 

 restaurant trade first. You may be the first person 



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