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    Meat From Your Garden - A Handy Guide To Table Rabbit Keeping
    Meat From Your Garden - A Handy Guide To Table Rabbit Keeping
    Meat From Your Garden - A Handy Guide To Table Rabbit Keeping
    Ebook78 pages40 minutes

    Meat From Your Garden - A Handy Guide To Table Rabbit Keeping

    By Walter Brett

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    About this ebook

    This antique book contains a complete treatise on producing meat from your garden, being a handy guide to table rabbit keeping. Written in clear, concise language and full of invaluable information on the breeding, diet and ailments of rabbits, this text is full of practical, easy-to-digest, information. The chapters include: 'Rabbit-Keeping Means Fewer Meatless Meals', 'Making Your Start', 'The Three Branches', 'Why we say Meat', 'When to Start', 'How Many Breeders to Start With?', 'Buying your Breeders', 'Breeds for Meat', 'The Importance of Buying Good Stock', etcetera. Many vintage texts such as this are increasingly rare and costly, and it is with this mind that we are proudly republishing this book - now complete with a new introduction on cuniculture.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateSep 6, 2016
    ISBN9781473352278
    Meat From Your Garden - A Handy Guide To Table Rabbit Keeping

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      Book preview

      Meat From Your Garden - A Handy Guide To Table Rabbit Keeping - Walter Brett

      planet.

      INTRODUCTION

      RABBIT-KEEPING MEANS FEWER MEATLESS MEALS

      THE war has resulted in butcher’s meat being rather closely rationed. The allowance per head is sufficient to maintain health, but there is no disputing that there are few homes in which additional supplies would not be welcomed.

      Those additional supplies are available to all who care to have them. This does not mean resorting to subterfuge, bribery or corruption; it does not mean doing someone else out of their share. The procedure is in every way straightforward and perfectly simple—keep rabbits.

      Here is something you may not know: Four hutches housing respectively a buck and three does will produce 55 or more tender young rabbits a year, 135 lb. or more of good meat, enough for at least one extra family meat meal a week.

      The Government recognise the importance of the rabbit as a meat-provider. In official communications on the radio and in the newspapers they have asked that rabbit-keeping be started as a war measure wherever it is in any way possible. Under their lead several borough councils have opened municipal rabbitries.

      The rabbit has claims which no other meat-producing animal possesses.

      It is most prolific, breeding with great rapidity. It can be fed almost entirely on the waste from the household, along with greenfood obtained from garden and hedgerow at no cost. You can keep rabbits in the smallest backyard, even on a window balcony; they only ask for a few square feet of space.

      You know how tasty rabbit meat is, whichever of the hundred different ways of preparing it is adopted. You may not also be aware that rabbit meat is most nutritious. The meat of one young rabbit is equal to 4 1/2 lb. of the best beef, mutton or pork. The food value of rabbit is greater even than chicken. If you know anything about calories, 627 represents rabbit meat and 505 chicken meat.

      You wonder whether you would like to eat the meat of a hutch rabbit.

      Well, you have already done so countless times. You’ve heard of Ostend rabbits? They once were the only rabbits that many householders would allow to come on to the table. Ostend rabbits are hutch rabbits—rabbits born and bred in Belgian backyards! Hutch rabbits are far meatier than wild rabbits; they are bred to carry good flesh on back and thighs and elsewhere. Hutch-rabbit meat is tender, almost like chicken in appearance. Because hutch rabbits are carefully fed on selected foods, hutch-rabbit meat is pleasingly flavoured.

      Oh no, you needn’t have any qualms about eating home-produced rabbits.

      There remains, perhaps, one query in your mind: Would you be able to start and run a rabbitry on the somewhat specialised lines required for meat production—wouldn’t it be rather too scientific for you?

      Frankly, it might be if you went to work with no more knowledge than that accumulated from keeping a couple of pet rabbits as a youngster. Which is precisely the reason for this book. Take what we have to say in the following pages as your guide and then you need have no fears about being able to make a success of table-rabbit production—a complete and profitable success. There is everything here that you will need to know not only to begin with but to carry on with.

      THE EDITOR

      MEAT

      FROM YOUR GARDEN

      MAKING YOUR START

      USUALLY when ordinary people are introduced to some new departure and the suggestion is made that they try their hand at it, they ask themselves three questions: (1) Will it be too much for me—have I the time to spare for it? (2) Have I the room for it? (3) Would it be worth

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