THE BEST RABBITS FOR MEAT 19 



Most rabbits are ready for the table when 

 about four months old. Although Flemish 

 Giants are slow to mature, they make excellent 

 friers at the age of three months, but should 

 be a little older for roasting. Rabbits can be 

 eaten when only two months old. It is gen- 

 erally considered that all commercial rabbits 

 are best for the table if killed before they are 

 a year old. Nevertheless, rabbits two years 

 old make very good eating. It is a common 

 plan when raising rabbits commercially to 

 keep a doe until the end of her second year, 

 and then to market her, her place as breeder 

 being taken by a younger doe. Usually the 

 bucks are disposed of when young, except for 

 a particularly good specimen, which is re- 

 tained for breeding purposes. If rabbits are 

 being raised for market it is always a good 

 plan to castrate the young bucks, when they 

 can be kept together with less fighting. Al- 

 though two people are required the operation 

 is easily performed after a little experience 

 has been acquired. 



Breeders are likely to make extravagant 

 claims for the particular kind of rabbits 

 which they happen to be raising, but the ama- 



