THE BEST RABBITS FOR MEAT 17 



very prolific rabbit, and the meat is of high 

 quality. Many breeders, however, prefer the 

 Flemish Giant because of its large size. 

 Specimens weighing ten pounds are common, 

 and occasionally one nearly twice that weight 

 is found. As Belgian hares run only from six 

 to eight pounds, considerable more meat is 

 obtained from the Giant. On the other hand, 

 the meat of these big rabbits is coarser than 

 that of the smaller Belgian, and the flavor is 

 not considered quite so good, except, of course, 

 by breeders of Flemish Giants, who often 

 claim it to be equal to any other breed known. 

 Then the Flemish Giant grows more slowly, 

 not being mature until it is fourteen or fifteen 

 months old. They make the best eating at 

 about five months. Judge Chas. L. Gibson 

 says that the Steel Gray Flemish Giant is the 

 most popular rabbit in America today. 



For a long time only these two breeds were 

 offered in the general market. Of late years, 

 however, a breed known as the New Zealand 

 Red has won extreme popularity on the Paci- 

 fic coast, and is rapidly coming into favor 

 among eastern breeders. This rabbit has some 

 special merits, and may prove to be the best 



