FOR EXHIBITION AND MARKET 



a glass slab. If catering to fancy trade, you can 

 soon learn to decorate the inside by crimping the 

 layers of fat on each side and garnishing with parsley. 

 Then wrap separately in paraffine paper, place in a 

 pasteboard box or wrap in several layers of white 

 paper. When they are sold hog dressed, it is not nec- 

 essary to go to so much trouble. It is quick work 

 to dress rabbits and with a little practice, a person 

 can dress several dozen in a short time. They can 

 also be hi.ng on a line in winter, in cold climates, and 

 permitted to freeze. A few extra minutes spent in 

 giving the rabbits a neat, clean appearance in making 

 them ready for cooking, will hold your customers, and 

 help educate the public to eating tame rabbit meat. 



If young bucks are castrated it will improve the 

 size and quality of the meat. They should be cas- 

 trated just as soon as the testicles drop down. It re- 

 quires two persons to castrate a rabbit and they can 

 either be placed head first in a boot or on their back. 

 A sharp knife should be used and a short quick cut 

 lengthwise of the testicle. They will then come out 

 very easily. A weak solution of peroxide can then be 

 used. Rabbit meat can also be salted down in barrels 

 the same as pork. 



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