THE BELGIAN HARE AS FOOD. 



5 



the Belgian hare is a rabbit not much superior to other kinds, the 

 animal was unjustly condemned and execrated. As a consequence, 

 the whole business of breeding domestic rabbits in the United States 

 has for the past few years been much neglected. 



In spite of the setback caused by the collapse of the Belgian-hare 

 bubble, this breed has maintained a greater popularity than any 

 other, and many breeders are still raising it. The Flemish giant, 

 owing to its greater size, is preferred by some. The fact that rabbits 

 are easily grown and are a cheap and excellent substitute for the 

 ordinary meats is likely to turn the attention of many more persons 

 to rearing the animals. That they can be propagated without costly 

 investment in land and buildings is a peculiar advantage. Further, 

 the presence on the farm of another animal which, like poultry, may 

 be killed and prepared for the table entire and at short notice, is 

 exceedingly desirable. All these circumstances make it extremely 

 probable that the business of rearing rabbits will grow in importance. 

 The tendency in this direction is evidenced by the increasing number 

 of inquiries about the management of the animals received by the 

 Department of Agriculture. The greater number of these relate to 

 the Belgian hare. 



THE BELGIAN HARE AS FOOD. 



The Belgian hare is one of the best rabbits for table use. It 

 weighs more than most breeds, develops very rapidly, and the quality 

 of the meat is superior to all the others. The Flemish giant is a 

 Belgian hare bred exclusively for large size, but with the result that 

 the meat is coarser and less delicate in flavor. These characteristics 

 are regarded by some persons as desirable, but this is largely a matter 

 of individual taste. Most people would prefer the white, finer- 

 grained flesh of the original Belgian hare. It should be remarked, 

 however, that much of the excellence of the rabbit as food depends 

 upon its cooking. As often prepared, it is dry and insipid; while 

 in the hands of an experienced cook it becomes all that the most 

 fastidious taste can w^ish. An especial requirement in cooking the 

 Belgian hare is that none of the natural juices of the meat be lost 

 in the process. 



CARE OF OTHER BREEDS OF RABBITS. 



The directions herein given for the care of Belgian rabbits are 

 applicable to the management of most other breeds. The ordinary 

 English rabbit, regarded as of less value as a food animal, is even 

 more hardy and therefore needs less care. The lop-eared rabbits 

 and possibly a few other breeds require artificially heated quarters 

 in winter, but in other respects their management is the same as for 

 the Belgians. 



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