American Agriculturist, September 22,1923 
197 
Raising Rabbits For the Market 
Pointers in the Business Where Profits Do Not Multiply cis Fust us the Animul 
1 am thinking of raising rabbits (white 
ones) and would like to know if you could 
refer me to a reliable firm to ship them to. 
Do you think there is any money in such an 
investment? I live on a farm and can get 
an abundance of food right here.— (W. W. 
Kuhl, Tioga County, Pa. 
There are folks who are making a 
very good thing out of rabbits. Nat¬ 
urally those who are making a success 
out of rabbits have been in the game 
some time and have had many ups and 
downs. If profits with rabbits multi¬ 
plied as rapidly as the animals them¬ 
selves, it would be a mighty attractive 
proposition. 
In the first place I am somewhat 
doubtful if you will have very great 
success raising white rabbits for the 
market trade. A cross between a 
Flemish Giant and Belgian Hare is 
very satisfactory, as it combines size 
and early maturity. The white rab- 
bite have one distinct advantage around 
Easter time, if you can locate dealers 
who wish to buy young bunnies just 
over the weaning stage. _ They will 
usually bring a good price just previous 
to Easter. Boys raising rabbits in the 
vicinity of New York find this a 
mighty attractive phase of the game. _ 
There are several reliable firms in 
New York City to whom you may send 
your rabbits. If you write the De¬ 
partment of Farms and Markets, 90 
West Broadway, New York City, they 
will send you a list of the bonded 
commission men of New York. Evi¬ 
dently the Pennsylvania Department 
of Agriculture has a similar list for 
Philadelphia, Harrisburg and Pitts¬ 
burgh markets. The best time for 
marketing rabbits begins in the early 
fall. Italians are very fond of this 
form of meat. In fact, the Italian 
people consider rabbits equal _ if not 
superior to ch’cken, and their con¬ 
sumption of rabbits around the holi¬ 
day season is very great. 
In raising rabbits for the market 
trade it is well to consider the 
methods of feeding. The use of cab¬ 
bage, lettuce and other green foods 
containing an extraordinary amount of 
water is not recommendable. Oats, 
carrots, beets, hay or a limited amount 
of grass are considered more desir¬ 
able. Salt is a part of the ration that 
many rabbit raisers include. 
Not being acquainted with your ex¬ 
act location and the many factors that 
control your surroundings, especially 
relative to the raising of rabbits for 
the market trade, makes it difficult 
to offer definite recommendations. 
However, it may be that the business 
of raising the breedi: g stock would be 
a more lucrative undertaking. By en¬ 
gaging in this line possibly you would 
not get as great returns immediately, 
but you would possibly establish a bet¬ 
ter paying proposition in the long run. 
The rearing of good breeding stock in¬ 
volves considerable study such as the 
use of foster mothers. Furthermore 
the field is very fruitful. At the pres¬ 
ent time it seems the Flemish Giant 
breed is more popular, and would doubt¬ 
less be a more desirable line for you to 
break into. If there are any other 
questions of detail relative to the rab¬ 
bit raising American Agriculturist will 
be only too glad to be of service. 
cloves, one diced carrot, whole pepper 
corns and one bay leaf. Rub the rab¬ 
bit with salt and pepper and place it in 
a pan, putting fat here and there over 
the rabbit. Sift a little flour over the 
top and pour a cup of stock or hot 
water into the pan. Cover tightly and 
roast, basting frequently. When ready 
to serve, place on a hot platter and 
garnish with slices of lemon and cran¬ 
berry or currant jelly 
in flour or meal and brown in fat. 
Cover and cook it slowly on top of the 
stove until tender. Water or a small 
amount of gravy may be added if 
necessary. 
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The fellow who must wear a shirt 
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FOOD 
Rabbits are a valuable source of food 
and because they multiply so rapidly, 
often are comparatively cheap. Spec¬ 
ialists at the school of home economics 
at Cornell say their use is not as wide¬ 
spread as it should be, and suggest 
ways for preparing. 
Tender rabbits may be cooked quickly 
by broiling, baking, or frying. Tougher 
ones require long, slow cooking and 
hioist heat. The flavor may he retained 
and developed by browning previous to 
the long cooking. Well seasoned gravy 
helps to furnish flavor, as does cooking 
with dressing or dumplings. 
Roast Rabbit 
For roasting, wash the rabbit well in 
soda water, lay it in salted water for 
an hour, stuff with onion, celery, or 
ehestnut dressing and sew. up. In a 
baking dish place one onion, a few 
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