THE BEST RABBITS FOR MEAT 23 



ried on, it being realized that rabbits will 

 meet the need for meat quicker than any other 

 animals. There are a few places in the United 

 States where breeding is being done exten- 

 sively. Two or three years ago a rabbit farm 

 was started at the Federal Penitentiary in 

 Leavenworth, Kansas, to furnish meat for the 

 hospital. About three acres were enclosed and 

 stocked with a hundred does and a dozen 

 bucks. There are large rabbit farms in Cali- 

 fornia and rabbit meat canneries at Los An- 

 geles and Hutchinson, Kansas, 



In order to help eliminate the prejudice 

 felt by many people against rabbit meat, a 

 movement has been started to substitute the 

 word venison and rabbit venison may become 

 a common dish in restaurants all over the 

 country. It is more important, though, to 

 teach the consumer that the meat of the do- 

 mesticated rabbit is very different from that 

 of the common wild rabbit, great numbers of 

 which are to be seen in many city markets in 

 winter. The meat of domesticated rabbits is 

 white, resembling the breast of chicken. It is 

 sweet, fine grained, and the most nutritious 

 flesh which can be obtained. 



