RACCOON 



{Procyon lotor) 



THE raccoon belongs to the Carnivora and is closely related to the 

 bears. It weighs from 10 to 25 pounds, is of a brownish-gray 

 colour with black tipped hairs over the back and dark rings on the 

 tail, and, when captured as a cub, is easily tamed. It does not appear 

 to have the fighting characteristics peculiar to the mustelidoe and, there- 

 fore, might, possibly, be easUy kept in a wooded area where numerous 

 dens and hoUow trees are found. Its habits are somewhat similar to 

 those of the bear. It hibernates in winter, so that mating probably 

 takes place in the fall, and the young are born about May 1. It will 

 eat meat of all kinds, frogs, corn and vegetables. One breeder said 

 that he had fed his pair almost wholly on wheat shorts supplemented 

 with table scraps. 



A heavily-wooded area, several acres in extent, with a creek run- 

 ning through, affords a favourable site for a raccoon ranch. The fence 

 enclosing it should be of No. 14 galvanized woven wire, 2-inch mesh, 

 with a substantially constructed overhang. A sheet of iron around the 

 top of the fence would also help to prevent escape. It is probable 

 that a pen for each pair is uimecessary. 



Brass estimates the yearly production of pelts at 600,000 — ^aU from 

 America. The northern pelts are best and No. 1 large northern are 

 now quoted at $4 . 50 each, with prices advancing sharply. Near large 

 cities the flesh also may be sold for fifty cents or more. 



If the rich mahogany-coloured raccoons could be secured and bred 

 true to colour, and if present prices were maintained, a profitable 

 industry could probably be built up in northern districts after the 

 necessary experience had been acquired. 



The fact that raccoons are found in only a few portions of Canada 

 does not mean that they cannot be successfully raised in more northern 

 regions if food is provided. In general, it is safer to move a fur-bearer 

 from a warmer to a colder home than to reverse the process. 



