128 PRACTICAL RABBIT KEEPING 



Sometimes the throat is cut squarely across. 



It is a good plan to have two hooks fastened 

 to a post or the wall at the right height to 

 receive the hind legs. The hooks can be run 

 through the skin between the bone and the ten- 

 don. Some breeders cut off the head as soon 

 as the animal has been stunned and cook it for 

 the poultry. The rabbit will bleed profusely 

 for a few minutes in any event, and it is well 

 to have a pan or bucket partly filled with bran 

 to catch the blood. This mixture can also be 

 fed to chickens. Of course if the rabbits are 

 to be marketed, the head must be left on. Pri- 

 vate customers, though, will want the animal 

 dressed and cut up before it is delivered, and 

 will not care for the head, unless they happen 

 to come from one of the European countries, 

 in which case they may demand it, for in Eu- 

 rope the head is commonly cooked and used 

 for making soup stock. 



When it comes to dressing the animal, a 

 very sharp knife should be used, but with 

 great care so that the bladder will not be pene- 

 trated. The abdomen is first opened by mak- 

 ing a six-inch slit through which the entrails 

 may be removed. A gall bag will be found in 



