98 PRACTICAL RABBIT KEEPING 



which have been weakened by being bred too 

 fine. For years there will be a sale for breed- 

 ing stock, and the average amateur can dispose 

 of a certain number of animals at a better 

 price than when they are turned into meat. 

 Meat breeders have size as their standard, and 

 they try to choose rabbits for breeding stock 

 which have broad backs and heavy hind quar- 

 ters, because like produces like, and the young 

 of such animals will make good looking rab- 

 bits when dressed. It is important to choose 

 a large buck, for with rabbits as with poultry 

 much depends upon the male side of the line. 

 The buck always ought to be as good as or 

 better than the doe. It is thought by some 

 breeders that extra good meat animals are ob- 

 tained by crossing, using Flemish Giants. 

 These Giants crossed with New Zealand Reds 

 or with Belgian hares produce excellent meat 

 stock. The result of these crosses should not 

 be used for breeding, however, at least as re- 

 gards the bucks. Good results may be obtained 

 by breeding a thoroughbred buck to a cross- 

 bred doe. 



It is folly to breed immature animals. The 

 doe may be ruined and the young arp pretty 



