{"1": {"fulltext": "", "height": "3101", "width": "2090", "jp2-path": "californiabelgia00corb_0001.jp2"}, "2": {"fulltext": "", "height": "3117", "width": "2201", "jp2-path": "californiabelgia00corb_0002.jp2"}, "3": {"fulltext": "CALIFORNIA\\nBELGIAN HARE\\nASSOCIATION\\nMANUAL AND COOK BOOK\\nFor Both Veteran Breeders and Beginners\\nA STANDARD TREATISE ON BREEDING,\\nFEEDING, MANAGEMENT, DISEASES,\\nCOOKING, ETC,\\nXX\\nPrice 25 Cents\\nCopyrighted 1900 by Corbett Langley\\nU\\nMcBrid# Press, 316 W. Second St., Los Angeles, Cal,", "height": "3122", "width": "2227", "jp2-path": "californiabelgia00corb_0003.jp2"}, "4": {"fulltext": "W. M. Rank\\nP resident\\nF. W. Van Sicklin\\nVice-President\\nGeo. H. Mastick\\nSecretary\\nCALIFORNIA \u00e2\u0080\u0099cw\\nBELGIAN HARE\\nASSOCIATION\\nCAPITAL STOCK, S25,000\\nImporters, Breeders and Jobbers\\nof\\nBelgian Hares\\nLIBERAL TERMS TO THE TRADE\\nWe have a larger stock of IMPORTED and HIGH GRADE\\nanimals than any other company or individual in America.\\nAll animals and pedigrees guaranteed as represented or\\nmoney refunded.\\nGive us a trial order and we will surely satisfy you.\\nGeo. A. Young, Manager,\\nAlameda, Cal.", "height": "3117", "width": "2201", "jp2-path": "californiabelgia00corb_0004.jp2"}, "5": {"fulltext": "0\\nTHE BELGIAN HARE INDUSTRY.\\nORIGIN OF THE VARIETY.\\nIt is a fact beyond a doubt that the first specimens of this\\nbreed came from Belgium, but judging from the stock now in\\nthat country, a vast improvement has taken place under the\\nskillful management, judicious matings, and the introduction\\nof the blood of other varieties of the rabbit by the English\\nfanciers, who chose the wild hare of England as their ideal.\\nThey have succeeded in producing an animal with the multi\u00c2\u00ac\\nplying qualities of the rabbit and with the color and graceful\\noutlines of the wild hare. To accomplish this has taken many\\nyears and the change has not been brought about in a hap\u00c2\u00ac\\nhazard way but by untiring and skillful selection. But there\\nis yet a field here for American breeders, the Belgian not yet\\nbeing a perfected animak\\nThe features, in our opinion, that call for the greatest im\u00c2\u00ac\\nprovements are the ticking, the ear lacing and the the general\\nsymmetry. Considerable attention also may be paid to the\\neye, as we have never yet seen a Belgian with an eye equal in\\nsize and boldness to that of the wild hare of England. This\\nwill be a difficult feature to secure on account of the different\\nconditions under which the two races live.\\nCalifornia breeders are at some disadvantage in this work,\\nnot having, up to the present time, a wild hare for comparison.", "height": "3122", "width": "2227", "jp2-path": "californiabelgia00corb_0005.jp2"}, "6": {"fulltext": "V U o\\nWO COPIES RECE1\\nJUN1 2 1900\\n5 s g.\\n2 I c^p\\nCO\\n0 iai c4 -SP\\no\\nJR\\nPREFACE TO SECOND EDITION\\nThe unprecedented demand for the first edition of this treat\u00c2\u00ac\\nise showed the firm hold that the Belgian hare industry has\\ntaken, not only upon the people of the Pacific coast, but of the\\nentire country, for its circulation has been as wide as the con\u00c2\u00ac\\ntinent. This demand is proof also of the intrinsic value of the\\nunpretentious work. It may be added that the book has re\u00c2\u00ac\\nceived the highest endorsement by Belgian hare breeders every\u00c2\u00ac\\nwhere and by the press of all the states where this beautiful\\nand useful animal has gained recognition.\\nThis second edition is issued with the sincere hope that its\\nteachings may add still more to the development of intelligent\\nrabbit breeding, and in a still greater degree promote an interest\\nbearing so directly upon the welfare of the people.\\nThe authors had anticipated enlarging the scope of a second\\nedition by embracing a treatise upon the other breeds of the\\nrabbit that are recognized in Europe as worthy the attention\\nof fanciers and utilitarians. This design has been postponed\\nto a later date, however, in order to meet, promptly, the call\\nfor a knowledge of the Belgian in new and widely extended\\ncircles.\\nWith due thanks to an appreciative public, w r e now present\\nthe second edition of the New Century Belgian Hare\\nManual and Cook Book.\\nThe Authors.", "height": "3117", "width": "2201", "jp2-path": "californiabelgia00corb_0006.jp2"}, "7": {"fulltext": "but must base their work in this line on the appearance of the\\nprize-winning Belgians imported from England. It will not be\\nlong, however, before this difficult}^ will be removed as Mr. H.\\nLangley intends bringing over a pair of specimens the coming\\nsummer, and we understand that a few other breeders are also\\nintending to import specimens. With these as unerring\\nguides, and with a liberal exercise system and our favorable\\nclimatic conditions, important improvements may be anticipat\u00c2\u00ac\\ned, especially as we begin with the best stock that England\\nhas produced.\\nIt has been satisfactorily proven that the Belgian is not a\\nhybrid \u00e2\u0080\u0094a cross between the Belgian rabbit and the English\\nhare. All experiments to make this cross have resulted in\\nutter failure, and the hybrid fallacy^ is fully exploded.\\nCLIMATIC CONDITIONS.\\nWhile it is true that California, and the Pacific coast gener\u00c2\u00ac\\nally, enjoys the most equable climate so far as the seasons are\\nconcerned, and that neither tropical nor zero weather prevails\\nat any time of year, yet we are subject to great variations of\\ntemperature. At mid-day it is often extremely warm, yet\\ntoward morning and until sunrise the mercury indicates de\u00c2\u00ac\\ngrees very near the freezing point. Near the coast, especially,\\nfogs are sometimes prevalent. A chilling wind comes on\\nmaking outdoor life extremely uncomfortable. Hares, like\\nhuman beings, find these changes and extremes hard to bear\\nunless protected by warm quarters that may be shaded at\\ntimes and always well ventilated without draughts.\\nBeyond a doubt California is the ideal home of the Belgian\\nhare but there will be discouraging losses and failures unless\\nclimatic conditions and the nature of the hare receive proper\\nconsideration.", "height": "3122", "width": "2227", "jp2-path": "californiabelgia00corb_0007.jp2"}, "8": {"fulltext": "4\\nThese remarks very properly bring us to a consideration of\\nTHE RABBITRY.\\nIt need not be an expensive or ornate affair, but may be if\\nthe owner can afford it and has the taste and desire. So far as\\nsuccess in breeding is concerned the rabbitry may be a very\\ncheap concern, but it should be convenient and as convenient\u00c2\u00ac\\nly located as possible and it must be so constructed as to pro\u00c2\u00ac\\nmote the health and thrift of the occupants. It must be large\\nenough to give due room to the number to be reared and\\nhandled. The roof must be good enough to protect from rain\\nand high enough above the runs or hutches to protect from the\\nburning rays of the summer sun, and give plenty of air space\\nabove the pens. There is no rigid and exact size for runs and\\nhutches, but there should be room enough in them to secure a\\ncertain amount of freedom and exercise. They should not be\\nprisons, but homes for the pets. The location, also, will be\\nentirely governed by circumstances. We speak, of course, of\\nthe smaller rabbitries, such as men and women of limited\\ngrounds and means must content themselves with. If there is\\na barn or a shed upon the place it may well be utilized. If\\nthere is acreage property and the buildings are to be erected\\nexclusively for the purpose the case is entirely different.\\nSelect dry ground for the structure, make close walls, or walls\\nthat may be closed to the windward; cover tightly but give top\\nventilation and light, and leave no place for the chilling\\ncross-draughts that always render breeding an uncertain busi\u00c2\u00ac\\nness.\\nStiufy comfort and healthfulness, not style. A very ex\u00c2\u00ac\\npensively built rabbi try may prove the most poorly adapted to\\nthe business; a very inexpensive outfit, scientifically construct\u00c2\u00ac\\ned, will always come out at the head of the heap in results.", "height": "3117", "width": "2201", "jp2-path": "californiabelgia00corb_0008.jp2"}, "9": {"fulltext": "5\\nIt is useless to give figures as to the cost of buildings,\\nhutches, etc. One\u00e2\u0080\u0099s locality, probable business, room, purse,\\netc., will determine style and expenditure. Build for health,\\nconvenience, comfort and profit.\\nIt may be added here that top ventilation of the rabbitry\\nalone is not sufficient, but it will hardly do to depend upon\\nopen doors or slides at ends or sides for ground ventilation.\\nIt is too risky. An excellent way to admit pure air at the\\nbottom is in vogue in some parts of England. This arrange\u00c2\u00ac\\nment is thus described by Mr. Wilkins:\\nGet a tin worker to make you a number of zinc pipes,\\nabout three inches in diameter, and three feet long. They\\nshould have an elbow six inches long of the same diameter.\\nTo fix them, cut circular holes in the sides of your rabbitry,\\nabout one foot to eighteen inches from the outside ground.\\nThrough these holes push the elbow of ground pipes as far as\\nthey will go; run the inside portion up the side wall and fix it\\nwith a nail. A little putty where any inequality was made in\\ncutting the hole excludes all draught and carries off all foul\\nair and gasses.\u00e2\u0080\u009d\\nThe number of pipes will depend upon the size of the build\u00c2\u00ac\\ning, but have one or more on each of the sides. Of course\\nthese are needed only when the close system of keeping is\\nadopted. The advocates of open air rabbitries will not see the\\nuse of such an arrangement. In our opinion the more fresh\\nair given to the hares the better for them. Outside runs,\\ntherefore, are beneficial to acclimated animals, but for those\\nbrought from other localities where more protection has been\\ngiven cannot be changed abruptly to open quarters with im\u00c2\u00ac\\npunity. Their progeny may be brought readily to do well in\\nthe open air runs, but the change must be gradual. The final\\nresult will be that we shall have, here, a much hardier race", "height": "3122", "width": "2227", "jp2-path": "californiabelgia00corb_0009.jp2"}, "10": {"fulltext": "than we are now beginning -with. Until that change is\\nwrought, due and constant care must be exercised.\\nA COMBINATION SYSTEM.\\nDiscussion of the respective merits of indoor and outdoor\\nruns in this climate continues, and there are strenuous advo\u00c2\u00ac\\ncates of both. For exhibition purposes alone it is not likely\\nthat the outside hutches will win. Color is a chief requisite in\\nshow specimens and color suffers by exposure. It is our\\nopinion, borne out by experiment and observation, that a com\u00c2\u00ac\\nbination of the two systems will prove the proper thing.\\nThis consists of a double run, one-half within a rather\\nclose rabbitry and having a board floor, the other run outside\\nand having an earth floor with wire underneath to prevent\\nescape by burrowing. A circular hole through the side of the\\nrabbitry affords easy access to either run. Draughts are pre\u00c2\u00ac\\nvented by hanging small round curtains of canvas, or any\\nmaterial, over the openings. These can easily be pushed aside\\nby the hares. This opening can also have a sliding door of\\nwood. In dry weather the hares can be given the advantage\\nof the earth run, while in cold, foggy or rainy weather they\\nget ready protection inside the rabbitry. This arrangement\\nseems well worth the attention of breeders. Another advant\u00c2\u00ac\\nage is that in cleaning the hutches the hares may be confined\\nto one portion of the run while the other is being attended to.\\nSIZE OF HUTCHES.\\nThere is no exact size of hutch that may be said to be best.\\nEarge ones are preferable, but do not make them smaller than\\nfive feet long, two feet wide and two feet high. If one has\\nplenty of room, increase the dimensions. Belgians do well in\\nsmall quarters, but are better if given more commodious ones.", "height": "3117", "width": "2201", "jp2-path": "californiabelgia00corb_0010.jp2"}, "11": {"fulltext": "7\\nADVICE TO BEGINNERS.\\nTo the person intending to begin rabbit breeding, be it\\nadult or youth, we would urge upon him or her the importance\\nof visiting as many rabbitries as possible. Make a thorough\\nstudy of the business as it is carried on by the best breeders\\naccessible. Really successful rabbit rearing depends very\\nlargely upon experience. Accept that of others as far as possi\u00c2\u00ac\\nble. It will save time. Study failures as well as successes.\\nBut remember above all things that actual practice and not\\ntheories must be the final guide. Do not think for a moment\\nthat you understaud everything after a tour of investigation\\namong established concerns. You do not see it all and you\\nnever will until you begin work, and then your rabbitry will\\nprove a perpetual school without holiday or vacation. Sub\u00c2\u00ac\\nscribe for papers devoted to the business, read all the books\\nupon the subject available, join a Hare club, discuss methods\\nand principles with others in the business and bring observation\\nand common sense to your aid. No man can claim to know it\\nall. Do not be afraid to enter upon experiments of your own;\\neach lesson learned thereby is an important one.\\nHare breeding is a fascinating business when once fairly\\nentered upon, and thorough care and attention are repaid by a\\nhigher degree of both profit and pleasure.\\nDRINKING WATER.\\nSome authorities have recommended giving hares a very\\nlimited amount of water. This is an error. The Belgian\\nnaturally a free consumer of water. California breed*\\nespecially, have found a plentiful supply essential. It is\\nbest to give water at stated periods but to keep it before tl\\nall the time. Use earthenware vessels and keep them cle\\nalso be sure that the water is pure.", "height": "3122", "width": "2227", "jp2-path": "californiabelgia00corb_0011.jp2"}, "12": {"fulltext": "8\\nFEEDING FOR EXHIBITION.\\nThis is a very important feature of the business. Many\\npromising youngsters have been ruined by the too liberal\\nallowance of bulky food, but if these instructions are followed\\nthe best results will be obtained:\\nAfter weaning, which should not be before the young are\\ntwo months old, avoid giving hay in large quantities, and let\\nwhat little is used be well cured. Even if the best the supply\\nshould be limited to a handful at night. The morning meal\\nshould consist of a warm mash made of boiled flaxseed,\\nlentils or peas (previously soaked for twenty four hours)\\nmixed with sufficient shorts, feed-meal and bran, until the\\nmixture will crumble in the hand (not sloppy). This should\\nbe seasoned with a little approved rabbit condition powder.\\nThis feeding of a warm mash daily is little understood here,\\nbut is used in England with most beneficial effects and is en\u00c2\u00ac\\ndorsed by no less an authority than Mr. T. C. Lord. To use\\nhis own words: Rabbits kept in confinement should have at\\nleast one warm meal once a day.\u00e2\u0080\u009d They should get nothing\\nmore until noon, when their troughs should be supplied with\\noats or barley, on alternate da}^s. The shorts being from\\nwheat render unnecessary the wheat ration that might other\u00c2\u00ac\\nwise be given instead of barley. In the afternoon give carrots\\nor other roots (except raw potatoes). Give no other green\\nfood except say twice a week a little dandelion, parsley or sow\\nistle. Be guided by the general appearance of the hares and\\nhere is any indication of pot-belly cut down the hay and\\ns. The amount of mash to be given is about 4 oz. each, or\\nif they do not eat it up clean by noon. Always remove all\\na or grain that is left before giving more, that all may be\\nh and clean. Give fresh, pure water twice a day. Once a", "height": "3117", "width": "2201", "jp2-path": "californiabelgia00corb_0012.jp2"}, "13": {"fulltext": "9\\nweek place three drops of tincture of iron, and one grain of\\ncopperas (blue stone) in the drinking water.\\nFEEDING FOR MEAT.\\nGive mash as above but make differently. Steep the leaves\\nof alfalfa hay one hour in hot water; add boiled flaxseed, with\\nshorts and feed-meal equal parts, and give condition powder\\nthree times a week. Give hay plentifully and as much grain,\\npreferably rolled barley, as they will eat, and also a variety of\\nroots and green stuff in the middle of the day. Do not surfeit\\nyour rabbits by leaving stale food in their pens, but give them\\nall the fresh food they will eat, in good variety, occasionally a\\nboiled potato, and a plentiful supply of water.\\nCONDITIONING FOR EXHIBITION.\\nFeeding for this purpose is very essential, but that is not all\\nthat is required. Suitable quarters must be provided with\\nfresh air and an abundance of room for exercise. The larger\\nthe yard the better and it should be so situated that the hares\\ncan see each other. This interests them and induces them to\\nmove about. Handle them carefully every day, groom them\\nwith a soft brush and cloth, and a few days before the show\\napply a little Brilliantine with your hands. This will impart\\na beautiful gloss to their coat. Teach the rabbit to stretch\\nand pose on a table or box. Give this treatment daily. The\\nBelgian being an intelligent animal soon becomes accustomed\\nto these manipulations and apparently enjoys them. If your\\nstock possesses good qualities the above directions will serve to\\nbring them before the judges and the award will not go else\u00c2\u00ac\\nwhere on account of \u00e2\u0080\u009ccondition.\u00e2\u0080\u009d", "height": "3122", "width": "2227", "jp2-path": "californiabelgia00corb_0013.jp2"}, "14": {"fulltext": "IO\\nFOOD FOR BREEDING DOES.\\nWhen it is decided to use a doe for breeding purposes some\\nslight alterations in the menu are necessary to obtain the best\\nresults. Give more hay, a greater variety of green food and\\nincrease the mash. But care must be taken not to get her too\\nfat before kindling as sometimes that has proved fatal,\\nalthough a liberal allowance of nutritious food, when nursing,\\nis needed to provide a good milk supply for the young and to\\nprevent the doe from running down in condition. With the\\nabove bread and milk is not necessary as the mash will answer\\nthat purpose, being much safer and more beneficial. Plenty\\nof water must be given at this period. Milk is good as an\\nextra, if sterilized.\\nAvoid the common mistake of breeding too young, which is\\npracticed so much by inexperienced people, especially in this\\ncountry where the animals develop so rapidly but lack stamina\\nup to a certain age and cannot impart it to their offspring.\\nTheir constitutions break down, their milk supply is not equal\\nto the requirements of the young, who are forced to eat food\\nwhich their undeveloped organs cannot digest. Slobbers and\\nother ailments follow. To avoid this do not mate until prop\u00c2\u00ac\\nerly matured. From experiments we find the best results have\\nbeen obtained from does six to twelve, and bucks from eight\\nto twelve months. The doe should always visit the buck as\\nthe service is more satisfactory, and should be removed as soon\\nas possible to a quiet pen with subdued light, with plenty of\\nclean straw for bedding and with the darkest corner partitioned\\noff for a nest with a board four inches high just to keep the\\nstraw from falling out, but with no top. Very little exercise\\nis necessary at this period as it is best for the muscles to relax.\\nAfter kindling let one day elapse, then remove all over six", "height": "3076", "width": "2211", "jp2-path": "californiabelgia00corb_0014.jp2"}, "15": {"fulltext": "young, giving the surplus to a nurse doe, putting the large\\nones together, as they will prevent the weaker ones from getting\\ntheir proper amount of milk. Leave them with the does until\\ntwo month old.\\nMEAT STOCK\\nRequire but limited quarters, as an abundance of exercise\\nwould only defeat the object to be obtained. Bone and sinew\\ninstead of meat and fat would be the result. Their small\\nhutches should be kept clean and occasionally disinfected as\\nthis stock is more liable to disease because of an indolent dis\u00c2\u00ac\\nposition and their large consumption of nutritious food. When\\nfour to six months of age hares make the most acceptable\\nfood. The bucks should be castrated just as soon as the\\ntesticles \u00e2\u0080\u009ccome down.\u00e2\u0080\u009d The work of castration is simple. Let\\na helper spread a burlap sack or other cloth over his lap lay\\nthe hare upon this between his legs, head toward his body\\nand the hind legs extending beyond his knees. Let him take\\na hind foot in each hand, spreading the hare\u00e2\u0080\u0099s legs apart. The\\noperator, a sharp knife in hand, grasps a testicle between the\\nthumb and finger of the left hand, and slits the scrotum\\nlengthwise. The testicle will exude. It is taken firmly, drawn\\nout and severed below the red part adhering the cord also is\\nsevered near the body when well drawn out. To keep off\\ninsects and aid in healing at once apply vaseline, upon which\\nhas been dropped a little turpentine. A person can do this\\nwork single handed by inserting the head, and most of th\\nbody, in a boot-leg or similar case. Another advantage\\ncastration is that the does and bucks can be kept togefi\\nOtherwise they must be separated at an early age.", "height": "3122", "width": "2227", "jp2-path": "californiabelgia00corb_0015.jp2"}, "16": {"fulltext": "12\\nBREEDING FOR POINTS.\\nSelect the best specimens possible and be sure they are in\\ngood health and condition, and remember it is quite as im\u00c2\u00ac\\nportant that the does possess points of excellence as well as the\\nbucks. Never mate two animals that are lacking in the same\\nparticular or the young will follow suit. One very good\\nprinciple is to select a doe with good ticking, shape and fine\\nbone, and a buck with good color, symmetry, a bold eye and\\nplenty of vigor. With these qualities well defined, the result\\nshould be very satisfactory. Avoid inbreeding as much as\\npossible if you desire to build up a vigorous strain. We mean,\\nof course, close inbreeding, for it is an indisputable fact that\\njudicious inbreeding has resulted in greatly improving the\\nBelgian. But efforts in this direction must be most carefully\\nconducted.\\nCARE OF THE YOUNG.\\nDo not wean until two months old, and if left longer with\\nthe doe they will be better for it; it seems that as long as they\\nare getting their mother\u00e2\u0080\u0099s milk few T ailments befall them. Re\u00c2\u00ac\\nmove them to a large, well sheltered yard with warm nest box\\nand plenty of straw. This is the time when exercise is most\\nbeneficial to develop the long, racy forms that are so desirable.\\nAt about three months divide the sexes, putting the males in\\none yard and the females in another. The does usually agree\\ntogether for some time. The bucks sooner or lat show a dis\u00c2\u00ac\\nposition to quarrel. When this takes place they must be ban-\\nshed to separate compartments. (See Feeding for Exhibition.)\\nPROTECTION FROM SUN.\\nthis climate of almost perpetual sunshine there must be\\nprotection from the strong light of mid-day sun, both on", "height": "3117", "width": "2201", "jp2-path": "californiabelgia00corb_0016.jp2"}, "17": {"fulltext": "1 3\\naccount of the eyes of the hare and to enable them to retain in\\nperfection the rich, deep color that is so desirable in high-class\\nspecimens. Hares suffer intensely from heat and during mid\u00c2\u00ac\\nsummer should be allowed a rest from breeding that their\\nstrength may not be impaired, and they must also be allowed\\nshade and the quarters kept as cool as possible and without\\ndraughts.", "height": "3122", "width": "2227", "jp2-path": "californiabelgia00corb_0017.jp2"}, "18": {"fulltext": "DISEASES.\\nIf the methods set forth in this book are put into practice\\nthere will be little use for the following remedies. Our object\\nis to guide aright those contemplating going into the business\\neither for pleasure or profit. They will find an abundance of\\nboth, but for those who are unfortunate enough to have sick\\nrabbits the following will be found efficient, simple and com\u00c2\u00ac\\nparatively inexpensive if judiciously applied. The Belgian\\nhare when suffering from sickness is a frail, tender and timid\\nanimal, and we are sorry to say there are at present some harsh\\nand irritating medicines on the market, which only tend to\\nincrease the suffering. We will take the diseases in alphabet\u00c2\u00ac\\nical order:\\nAccesses. These come from various causes (either impure\\nblood or hereditary), over-feeding, from a scratch or bite,\\nbruise, etc. An abcess generally makes its appearance on the\\nsurface and develops rapidly. These are easily treated and are\\nnot particularly dangerous. But those that form internally\\ngenerally prove fatal as they are not discovered until too late.\\nTreatment: When ripe clip the fur from off the swelling, then\\nopen with a lance. Squeeze out all the pus as tenderly as pos\u00c2\u00ac\\nsible. Wash with warm water and permanganate of potassium.\\nDissolve one grain in a pint of water. Dust the wound with\\niwers of sulphur. Repeat every day until cured.", "height": "3117", "width": "2201", "jp2-path": "californiabelgia00corb_0018.jp2"}, "19": {"fulltext": "15\\nBlindness of Young. This is generally caused by the ammo\u00c2\u00ac\\nnia rising from the dung and urine in the hutch. It will be\\nnoticed that the eye is closed and swollen. Bathe it with warm\\nmilk and water, carefully pressing it open. After thoroughly\\ncleansing and drying it with a soft rag, apply white ointment\\nor vaseline. Repeat daily.\\nCaked Udder. Feed sparingly for a few days and rub gently\\nwith marshmallow ointment, first sponging the udder with\\nwarm water and wiping dry.\\nCanker in Ear. This may be detected by a discharge from\\nthe ear and by the rabbit holding its head to one side. It is\\nvery painful and requires careful treatment. Clean the inside\\nof the ear with a damp cloth or sponge, then apply a lotion of\\nsulphate of zinc 12 grs., water two ounces, wine of opium one\\ndrachm; half a teaspoonful poured into the ear twice a day.\\nKeep rabbit warm and feed nutritious food.\\nCold in the Eyes. If the eyes are inflamed and running,\\nbathe twice a day with lukewarm water and sulphate of zinc, 2\\ngrs. to 1 ounce of water.\\nCough. Remove from draughts, give plenty of straw for\\nbedding; also one teaspoonful of cough mixture and milk\u00e2\u0080\u0094\\nhalf of each\u00e2\u0080\u0094twice a day.\\nConstipation. Symptoms: Sitting in a corner, loss of\\nappetite, body sometimes swollen, also notice by the absence\\nof any droppings. If green food fails to give any relief, give\\nhalf a teaspoonful of syrup of figs or castor oil twice a day\\nuntil relieved.\\nDiseased Liver. If the liver is diseased, it can be cured in\\nthe early stages, but if in an advanced stage it is better to kill\\nthe animal than try to prolong its misery. It is generally\\ncaused by injudicious feeding, creating a parasite called a", "height": "3122", "width": "2227", "jp2-path": "californiabelgia00corb_0019.jp2"}, "20": {"fulltext": "i6\\nfluke, which causes the liver to decay more or less rapidly,\\naccording to the constitution of the rabbit. The most notice\u00c2\u00ac\\nable symptom is heavy breathing and sometimes accompanied\\nby a noise. There are several remedies, but the most appro\u00c2\u00ac\\npriate is half a grain of calomel every twelve hours, fresh air,\\ncomfortable quarters and a tonic mixed with the food.\\nDropsy Pot-Belly. This is more prevalent in the young\\nand is caused by insufficient exercise and an excess of bulky\\nfood, irregularly supplied. It is readily detected by the swell\u00c2\u00ac\\ning of the lower part of the body. Unless checked in time it\\nproves fatal. Treatment: Discontinue succulent food and\\nsubstitute dry grain and bread toasted brown; also put a piece\\nof scorched bread in the drinking water sufficient to give it\\nthe appearance of strong tea. Fresh air and exercise will do\\nthe rest. If the appetite is poor tempt with a carrot, dandelion\\nor sprig of parsley.\\nEar Gum. Remove the wax with some blunt instrument,\\nor a quill. Do it carefully. Drop in the ear a little laudanum\\nand sweet oil, warmed, three parts oil to one of laudanum. If\\na slight case sprinkle flowers of sulphur into the ear.\\nEruptions. The skin becomes scaly and later small sores\\nbreak out and the hair falls off. Cause: Bad condition and\\nimpure blood. Treatment: Apply to the sores either carbol-\\nated vaseline or white zinc ointment. Give a mild cathartic,\\nfollowed by a blood purifier. Half a teaspoonful of castor oil\\nwill do well for physic, and the condition powder in the food\\nwill change the blood so that a cure will be effected soon.\\nFesters. May be caused by a bite or scratch, or even by\\ngetting dirt in the wound. Treat as recommended for abcess\\nand keep the blood pure.", "height": "3117", "width": "2201", "jp2-path": "californiabelgia00corb_0020.jp2"}, "21": {"fulltext": "i7\\nFits. The hare will stagger and sometimes fall, then come\\nconvulsions and utter prostration. Taken in time little harm\\nresults. In most cases the trouble can be traced to stagnation\\nof the blood, or indigestion. The remedy is 2 grs. powdered\\ncamphor in a teaspoon of warm water, twice a day; decrease as\\nthe patient improves. Keep the bowels open and the blood in\\ngood condition.\\nInflammation of Uterus. This results from improper mating.\\nIf specimens of proper age and size are mated the trouble does\\nnot occur. It is a disease slow of cure. There are several\\nremedies, one of the best being one drachm sulphate of zinc\\nand one drachm laudanum dissolved in a pint of distilled\\nwater. Bathe the parts with this lotion, lukewarm, once a day\\nuntil inflammation subsides, then every other day until cured.\\nWipe the parts dry after washing as the lotion is poisonous\\nand the doe may lick it off.\\nInsects. These pests are rarely troublesome unless the hares\\nare in very poor condition and are kept in filthy hutches.\\nApply Persian insect powder and give clean bedding often.\\nLooseness and Diarrhoea. Young stock are most liable to\\nthis trouble. It is caused by too much green food or other\\nimproper feeding. Treatment: Do not make the common\\nmistake of giving some severe astringent, but assist nature.\\nGive three times a day a teaspoonful of warm milk slightly\\nthickened with arrowroot or flour and add a little ground cin\u00c2\u00ac\\nnamon. Feed dry food for a few days.\\nLoss of Appetite. Arises from many causes and generally\\nprecedes all ailments. Be guided by what appears to be the\\nmost likely cause, as the cure of any complaint will usually\\nrestore appetite. If the trouble does not arise from diarrhoea\\nthe hare may be tempted by a little dandelion or milk-weed.", "height": "3122", "width": "2227", "jp2-path": "californiabelgia00corb_0021.jp2"}, "22": {"fulltext": "i8\\nThis will lead to a desire for other food. Then condition\\npowder, in the grain ration, will fully restore the appetite.\\nMange. This is infectious and hard to cure. If the animal\\nattacked is not a very valuable one it had best be killed. The\\nsimplest and most effective remedy is flowers of sulphur,\\nsprinkled all over the animal once a day; also give a little in\\nthe food.\\nMoulting. This period is a critical stage of young hare life.\\nWith good care and proper treatment though they will pull\\nthrough. Keep warm, give plenty of clean straw bedding and\\ngive nutritious food; increase the warm mash to twice a day.\\nParalysis. Give prompt treatment on the first indications of\\nthis disease. Remove the patient to warm quarters and to a\\nboard floor. Give, once a day, a pill made up of 2 grs. cam\u00c2\u00ac\\nphor and one grain sulphate of iron; add enough powdered\\nlicorice and honey to make one pill. Gently rub the back\\nfrom shoulder to rump with some good liniment or plain\\neucalyptus oil, every other day. Feed nutritious food.\\nPneumonia. Lung fever is one of the most dangerous\\ndiseases that rabbits are subject to and in many instances\\nproves fatal. But the following treatment has been found\\neffective if applied in the early stages. It is classified thus\\nFirst, congestion of the pulmonary membrane with dryness\\nsecond, engorgement third, hepatization fourth, purulent\\ninfiltration. Symptoms The first stage is the skin hot and\\nday, the pulse and respiration frequent\u00e2\u0080\u0094generally accompani\u00c2\u00ac\\ned with restlessness. The duration of this stage does not ex\u00c2\u00ac\\nceed 24 hours. The second stage will be distinguished by a\\nslight noise, if the chest be listened to closely, resembling that\\nof a lock of one\u00e2\u0080\u0099s own hair rubbed between the finger and\\nthumb close to the ear. Treatment. A cathartic of calcined", "height": "3117", "width": "2201", "jp2-path": "californiabelgia00corb_0022.jp2"}, "23": {"fulltext": "i9\\nmagnesia is of advantage in unloading and cleansing the\\nstomach, preparing it for the absorption of medicines. Dose,\\nabout 3 grs. Then give i drop of tincture of veratrum viride\\nin a teaspoonful of warm water every four hours. In addition\\na teaspoonful of warm lemonade will be of great assistance.\\nThe rabbit should be removed to a warm room and wrapped\\nin flannel. A small piece of flannel should be wrung out of\\nhot water and sprinkled with a teaspoonful of veratrum\\nand applied to the chest; remove before getting cold. Reduce\\nthe treatments as the patient improves.\\nRed Water Is an affection of the kidneys and needs prompt\\nattention. It is caused by cold, dampness or improper food.\\nThe urine will be dark and the animal out of sorts generally.\\nIf not too sick to eat give mash as heretofore recommended,\\nbut having in it an extra amount of flax seed; also give green\\nparsley and three drops of sweet spirits of nitre in a teaspoon\\nof warm water, once a day, until the urine is of a natural color.\\nA week should see the trouble removed.\\nScurf. Treat about the same as mange, which in some par\u00c2\u00ac\\nticulars it resembles.\\nSlobbers. All breeders are more or less familiar with this\\nailment and many remedies have been presented with varying\\nresults. It is most prevalent among young stock. We ascribe\\nthe cause to this: Reaving too many for the does to raise.\\nThose failing to get sufficient nourishment are forced from\\nsheer hunger to help themselves to food from the pen. This\\nthey are unable to digest and with the small amount of milk\\n~nrs in the stomach, causing a flow of saliva from the mouth.\\nre same thing will happen if the doe has only a few young\\nnurse, if she is improperly fed\u00e2\u0080\u0094that is, does not get the\\n\\\\t milk producing ingredients. Treatment: Give half tea-", "height": "3122", "width": "2227", "jp2-path": "californiabelgia00corb_0023.jp2"}, "24": {"fulltext": "20\\nspoonful doses of syrup of figs until bowels move freely; wash\\noutside the mouth and jaws with warm alum water tw T ice a day.\\nThis tends to contract the glands and stop the flow of saliva.\\nFeed mash with half teaspoon of condition powder to every\\nfour ounces. Do not give any food hard to digest for a few\\ndays. Taken in time all will go well.\\nSnuffles. Two kinds of snuffles are known in the rabbitry.\\nOne results from a simple cold in the head and yields to treat\u00c2\u00ac\\nment in a few days; the other is hereditary, or chronic, and by\\nconstant application can be considerably reduced in severity\\nand the patient may live for years. This form is infectious\u00e2\u0080\u0094\\nthat is, a well animal eating or drinking from the same vessel\\nas the sick one would be liable to contract the disease, but\\nthose in adjoining pens would be perfectly safe from infection.\\nRemove the patient to a warm hutch previously disinfected\\nbut perfectly dry. Give one of these powders three times a\\nday, separate from food, either wet or dry, with a teaspoon:\\nPowdered licorice 36 grains, powdered nitre 24 grains,\\npowdered ginger 12 grains, ipecacuana 1^ grains; mix\\nthoroughly and divide into twelve powders. Wash mucus\\nfrom nose as often as it appears, with vinegar and water, equal\\nparts, warm as the hand can comfortably bear. After such\\ntreatment dry the wet parts thoroughly. As the patient im\u00c2\u00ac\\nproves give powders and treatment less frequently. After\\nthree days put two grains of sulphate of copper and two drops\\ntincture of iron into each quart of drinking water. In stub\u00c2\u00ac\\nborn cases where the nasal discharge does not discontinue\\nwithin a few days an excellent remedy is two drops tincture o\\naconite in the food, twice a day, and the hare will soon stc\\nsneezing. Do not neglect giving the warm mash as befr\\ndirected in other parts of this book. Let this mash con/", "height": "3086", "width": "2201", "jp2-path": "californiabelgia00corb_0024.jp2"}, "25": {"fulltext": "21\\nthe necessary tonic to aid the system in throwing off the\\ntroublesome complaint. We may here quote such an eminent\\nauthority as W. H. Twort, of England, who says:\\n\u00e2\u0080\u009cIt is useless to expect any kind of irritants applied to the\\nnostrils to bring about a cure.\u00e2\u0080\u009d\\nSore Hocks May be traced generally to dirty hutches,\\nstanding on wet dung, and sometimes to impure blood. It\\nnever occurs if rabbits are properly housed and fed. To cure\\nwash the sores with a lotion made of sulphate of zinc two\\ngrains, water i ounce; apply daily, and each time apply some\\nhealing salve, and bandage.\\nSore Mouth. Wash the mouth twice a day\u00e2\u0080\u0094in the morning\\nwith salt and water; in the evening with alum water, not too\\nstrong. This will harden the gums and the patient will soon\\nrecover.\\nTape Worm. Give, twice a day, three grains areca nut\\ngrated, or five drops oil of male fern twice a day in a little\\nsweetened water.\\nTumors If these make their appearance it is best to kill\\nthe animal, as expelling the cause from the system is very dif\u00c2\u00ac\\nficult; a surgical operation is generally necessary.", "height": "3122", "width": "2227", "jp2-path": "californiabelgia00corb_0025.jp2"}, "26": {"fulltext": "CULINARY DEPARTMENT.\\nHere, as in the other departments of this book, the authors\\nhave studied brevity in order to present as great a variety of\\nformulas as possible. Only such methods of preparing this\\ndelicate, tasteful and healthful food have been chosen as have\\nbeen found reliable. It may be remarked that, as with\\nstandard cooking recipes of all kinds, proportions of ingredients\\nmay be changed and such variations made in sauces, etc., as\\nsuggest themselves to the intelligent cook, or as circumstances\\nmay require. Remember that in frying or broiling especially,\\nthe meat after being washed must be wiped thoroughly with\\na dry cloth. Due credit is given to several ladies who have\\nkindly contributed to this department. The other recipes are\\nfrom chefs and caterers in this and other cities, or from standard\\nEnglish sources.\\nKIEEING AND DRESSING.\\nTake the hare by the hind feet, letting the head hang down\u00c2\u00ac\\nward; strike a smart blow on the back of the head; cut the\\nthroat at once, letting out all of the blood. Hang up as you\\nwould a mutton. Run the knife around the first joint of the\\nhind legs, cutting the skin, and pass the blade inside the thigh\\nto the tail. With the hand separate the skin from the flesh,\\ndrawing the skin downward towards the head. Cut the fore\\nlegs off at the first joint and pull up the skin. Use the knife", "height": "3086", "width": "2201", "jp2-path": "californiabelgia00corb_0026.jp2"}, "27": {"fulltext": "23\\ncarefully in skinning the head, severing it at the nose and lip\\nand draw it off. Slit the belly lengthwise and remove intes\u00c2\u00ac\\ntines, excepting the kidneys. The liver and heart are to be\\nsaved; also the head if you wish it, first removing the eyeballs.\\nWash the body thoroughly and dry with a cloth.\\nTRUSSING.\\nFor roasting, skewer the head tightly between the shoulders,\\nthen skewer the legs closely to the body. To prepare for boil\u00c2\u00ac\\ning skewer the legs as before and draw the head to the side,\\nfirmly skewering to the body.\\nSELECTING FOR THE TABLE.\\nWhen using more than one hare for any particular dish al\u00c2\u00ac\\nways chose specimens as nearly the same age as possible,\\notherwise the youngest will cook to pieces before the others\\nare done.\\nIf purchasing dressed specimens you may determine whether\\nor not the animals are young by breaking the jaw between the\\nthumb and finger; if the fracture is easily made the hare is\\nyoung. An English authority says that in a young specimen\\na little nut-like ball is to be found in the point of the paw. If\\nthis cannot be felt the chap is an old one only fit for pies, etc.\\nIf a hare has been killed recently the flesh will be dry, white\\nand sweet. If old it will be blue and slimy. In young the\\ncoat and claws will be smooth. The opposite will be true of\\nold animals. The ears of the young may be easily torn, but\\nif the skin of the head has been removed of course this test\\ncannot be made. Hares are tender and delicious from three to\\nsix months old, and older if caponized and well and rapidly\\nfattened. Hare meat is better if the, animal has been left to\\nhang for one day.", "height": "3122", "width": "2227", "jp2-path": "californiabelgia00corb_0027.jp2"}, "28": {"fulltext": "24\\nRECIPES FOR COOKING.\\nRoast (English Fill with veal forcemeat, sew up and\\ntruss firmly, fore-legs back and hind-legs forward, fastening\\nthe head in an upright position. Some line the inside with\\nfat bacon before filling. Fasten bacon over the back; baste\\nliberally while cooking. When partly done, dredge over with\\nflour and baste again. Have the fire a hot one. Serve at\\nonce from oven, placing the bacon on a separate dish.\\nSpanish Method. Slice one large onion, one chilli pepper,\\nand four medium-sized tomatoes into a stew pan and bring to a\\nboil. Cut the hare in pieces and put in as soon as it boils;\\nadd one teaspoon of salt and enough hot water to cover.\\nWhen nearly done thicken with flour and add butter the size\\nof an egg.\\nFrench Method. Soak the hare over night in equal parts of\\nsalted vinegar and water. Put one-fourth cup of butter in a\\nfrying pan, add a sliced onion and fry till a light brown.\\nWipe the hare with a dry cloth, put in the pan and cover with\\nclaret, letting it simmer slowly for two or three hours.\\nRoast with Onions, Creoled. Place a layer of onions in the\\nbottom of the pan, then a layer of the meat neatly cut; add\\nanother layer of onions and alternate with meat until the pan\\nis filled. A double roaster is best as it keeps in the steam\\nmore thoroughly. No water is needed, as that is furnished by\\nthe onions.\\nBoiled. Soak fifteen minutes in warm water to draw the\\nblood. Skewer as heretofore directed. Put in kettle with\\nenough hot water to cover, boil until tender. (Time according\\nto age.) Dish and smother with mushrooms, onions, livei\\nsauce or parsley and butter, as preferred. If liver sauce is", "height": "3086", "width": "2201", "jp2-path": "californiabelgia00corb_0028.jp2"}, "29": {"fulltext": "used, boil the liver a little while and mince or rub through a\\nsieve before adding to sauce.\\nCurried. Cut into joints and place in stew pan with two\\ntablespoons of drippings or butter and sliced onions to suit.\\nBrown well and add a pint of soup stock. Mix a tablespoon\\neach of flour and curry until smooth in a little water; place in\\npan and add pepper and salt, a teaspoon of mushroom powder;\\nlet simmer for an hour or so. Add juice of half a lemon and\\na little parsley. Serve with boiled rice piled around it at side\\nof platter. Water instead of stock may be used if the latter\\nis not at hand.\\nPotted. Cut in pieces and place in stone jar. Fill the space\\nbetween meat pieces with veal and bacon, a pound each, cut to\\ndice; mix with liver of hare, also cut fine; add a teaspoonful\\neach of mace, cloves and black pepper and salt. Place thin\\nslices of bacon on top, and a bay leaf if liked. Cover with a\\nlid of plain paste made of flour and water. Set the jar in pan\\nor pot containing water and bake in a slow oven. Keep from\\nburning by placing a greased paper over the paste. Put no\\nwater to the meat. When done set away to cool, then pound\\npieces of the hare, veal and bacon to a paste, mix in gravy\\nfrom the bottom When boiled almost dr}^. Add more seasoning\\nif needed. Press solid into cups or small jugs, covering top\\nwith melted butter, and set away in a cool place.\\nJugged. Cut in pieces and season with pepper and salt, fry\\nbrown and season with a little thyme and chopped parsley,\\nnutmeg, cloves, mace, grated lemon peel, and add a couple of\\nanchovies. Place a layer of the pieces into a wide mouthed\\njar, then a layer of thinly sliced bacon and so on with alter\u00c2\u00ac\\nnate layers. Add two gills of water, cover and put in cold\\nwater, boiling three or lour hours. Remove the jar, take out", "height": "3122", "width": "2227", "jp2-path": "californiabelgia00corb_0029.jp2"}, "30": {"fulltext": "26\\nthe unmelted bacon and make a gravy of a little butter, flour\\nand ketchup. Some add a little grated lemon peel.\\nFricasseed. Lay the pieces in cold water a little while, drain\\nwell and place in saucepan with pepper and thin slices of\\npickled pork. Cover with water and let simmer for thirty\\nminutes. Add chopped onion and parsley, a blade of mace\\nand a clove or two if liked. Make a smooth flour paste, stir\\nin and let simmer until the meat is tender, then add half a cup\\nof cream. If too thin add more flour. Boil up once and\\nserve hot.\\nA la Maryland. This method is copied after the style of\\nserving terrapin at the South Atlantic sea board. It makes a\\nrare dish. Boil the pieces in a small amount of water, using\\na covered vessel to retain the steam. When thoroughly done\\npour over a cream gravy to which has been added a little Cali\u00c2\u00ac\\nfornia sherry. A flour gravy will answer if cream is not at\\nhand. Serve hot.\\nFried. Use equal parts of lard and beef suet and have it\\ndeep enough to cover the hare. Cut in pieces. Roll in flour\\nand fry in the boiling fat, turning frequently, and keep covered\\nuntil nearly done, salting lightly after the first turning.\\nPatties. Use the whitest meat and mince fine with suet.\\nBraise the bones and cook in a stewpan with salt, pepper, nut\u00c2\u00ac\\nmeg, grated lemon peel, etc., and let simmer until the flavor is\\nsecured. Thicken with flour and butter and stew until quite\\nhot. Bake the patties in patty pans and half fill with the\\nmince. Put on covers. The whole process will take about\\nan hour.\\nPie Raised. Cut small and season to taste with salt, pepper\\nand nutmeg. Cut half a pound of bacon to dice, and when\\nthe raised crust is made place in dish with the meat and inter-", "height": "3086", "width": "2201", "jp2-path": "californiabelgia00corb_0030.jp2"}, "31": {"fulltext": "27\\nsperse yolks of three or four eggs. Pour over the top tomato\\nsauce or some good gravy. Cover with pastry, brush with egg\\nand ornament if you wish. Bake in moderate oven until a\\nskewer may be easily thrust to the bottom\u00e2\u0080\u0094about an hour\\nand a half. Serve either hot or cold.\\n[Contributed by Mrs. Harriet F. Taylor, Instructor in Cooking.]\\nBroiled. Boil in salted water for five minutes, dry and broil\\nas quickly as possible. Dish on a hot platter and season with\\nsalt and butter.\\nLiver Entree. Boil the liver until tender and cut into\\npieces. Make a brown gravy and pour over the pieces.\\nGarnish with mushrooms. This makes a very delicious dish.\\nJellied. Boil until the meat will fall from the bones, and\\nleave in the water over night. In the morning chop fine,\\nseason with butter, pepper and salt, and press in a mold until\\nfirm. Or, boil tender, cut in small pieces and season with\\nsalt and pepper. Add a half box of gelatine soaked in cold\\nwater to the liquor (not less than a quart) in which the hare\\nwas boiled; strain through thin muslin and when it begins to\\nthicken, add the meat; put in molds and place on ice to\\nharden.\\nHare Pie. Cut in pieces and boil until nearly done. Make\\na crust allowing a half cup of shortening, a half teaspoonful\\nof baking powder, and a teaspoonful of salt to a quart of flour.\\nRoll to a quarter inch. Line the sides but not the bottom of a\\ndeep dish with the paste fill with the meat, season with\\nbutter, salt and pepper fill with the liquor in which the hare\\nwas boiled, dredging over with flour. Cover with a thick\\ncrust and bake three-quarters of an hour.\\nFried. Dress a hare not over three months old. Cut it up,\\nroll each piece in flour, pepper and salt and fry as you would", "height": "3122", "width": "2227", "jp2-path": "californiabelgia00corb_0031.jp2"}, "32": {"fulltext": "28\\nchicken, until nicely browned on both sides. You can use\\nbutter or any kind of frying fat. Keep tightly covered while\\nfrying to retain steam. When nicely browned, raise the cover\\nand add a spoonful of water to prevent burning. Continue to\\nadd a little water as often as needed, keeping covered close.\\nCook three-quarters of an hour. It is delicious.\\nRoast Prepare a stuffing by chopping fine one-quarter\\npound of salt pork and a small piece of onion. Pour boiling\\nwater over six Boston crackers, then chop with the pork.\\nSeason with sage, salt and pepper, adding what boiling water\\nis necessary to moisten it, and stir in one egg. Wipe dry the\\nhare, fill it with the stuffing and lard with small strips of salt\\npork. Allow twenty minutes for each pound. Put a piece of\\nbutter as large as au egg in a cup, fill with boiling water and\\nuse it to baste the hare while roasting.\\n[Contributed by Miss Nettie Martin.]\\nSTRAY HAIRS.\\nHeed the advice of this treatise in the matter of feeding for\\nhealth. Pounds of cure are expensive, ounces of preven\u00c2\u00ac\\ntion cost little.\\nRenew the drinking water frequently, as if left standing\\nany length of time it absorbs many impurities which are con\u00c2\u00ac\\nveyed to the system; also wash the vessels each time they are\\nreplenished.\\nFeed the best of food; any other is poor econom3~. Decayed\\nvegetables or grain, musty hay, impure or sour milk, are often\\nthe direct cause of disease.", "height": "3086", "width": "2201", "jp2-path": "californiabelgia00corb_0032.jp2"}, "33": {"fulltext": "29\\nIf feeding a warm mash daily, or on alternate days, consist\u00c2\u00ac\\ning in part of boiled flaxseed, and you notice a looseness of\\nthe bowels, discontinue the flaxseed and substitute some other\\nmeal for a few days.\\nProvide for protection from summer heat as well as from the\\nrain and cold of winter.\\nDisinfectants are very essential in the rabbitry, and a safe\\nand effective deodorizer, after the hutch has been well cleaned\\nand washed out, is a solution of permanganate of potassium\u00e2\u0080\u0094\\nabout 25 grains to a quart of water. Don\u00e2\u0080\u0099t return the rabbit\\nuntil the pen is thoroughly dried, then in order to avoid colds,\\nspray the floor and sides with eucalyptus.\\nIf your rabbit is in good condition it w T ill not take cold so\\neasily as if soft and flabby, and even if it does, it will be much\\nmore easily cured.\\nWe shall be pleased to answer any reasonable new questions\\npertaining to rabbits or rabbitries that may suggest themselves\\nin the experience of our patrons.\\nBreeders shipping hares to other parts of the country should\\ngive purchasers the manner in which they have been reared,\\nthat no violent changes in management may occur.\\nLentils and peas should be used sparingly in summer on\\naccount of their heating properties. They are especially good\\nfor stud bucks and for bringing does in season.\\nThe authors of this treatise have in contemplation a third\\nedition that shall embrace the rearing and management of the\\nFlemish and other fancy varieties of rabbits likely to become\\npopular in this country. Due notice of the publication will be\\ngiven through the press.", "height": "3122", "width": "2227", "jp2-path": "californiabelgia00corb_0033.jp2"}, "34": {"fulltext": "30\\nENGLISH WILD HARE.\\n(I epus Timidus.)\\nThere is no better description of the English wild hare than\\nthat given by Mr. Wilkins in his \u00e2\u0080\u009cBook of the Belgian Hare,\u00e2\u0080\u009d\\nwhich is as follows:\\nThe colors and markings of a hare are really these they\\nare composed of a rich red fawn, white and black, variously\\nassociated and distributed there is a white patch both in front\\nof and behind the eye, and a streak, nearly white, over the\\nfront of the upper eyelid there is white under the chin ex\u00c2\u00ac\\ntending back to the angle of the jaw, where it shows in a side\\nview the base of the ear on the outside is white, as is a por\u00c2\u00ac\\ntion of the interior, and, when seen in profile, the w r hite of the\\nbelly and between the fore and hind legs is visible the top of\\nthe ear has a broad black patch and the rest of the ear is ticked\\nblack and brown the throat, chest, lower two-thirds of the\\nshoulder, fore legs and feet down to the toes, are of a rich red\\nchestnut without any ticking whatever, as is also a paler color\\nextending from the shoulder to the flank part of the thigh, and\\ndividing the white belly from the ticked back and loins there\\nis a triangular patch of a rufus brown behind the ears and be\u00c2\u00ac\\ntween the shoulder blades, the haunch is more or less grey,\\nand both these areas are free from ticking. The parts of a\\nhare that are ticked are the forehead, cheeks, front of the ears,\\ntop of the shoulder on either side (not the middle), the back,\\nloins, and top of the rump.\\nWhat Belgian breeders should strive to produce is fac\u00c2\u00ac\\nsimiles of the wild hare as exact in every part as possible.\u00e2\u0080\u009d", "height": "3086", "width": "2201", "jp2-path": "californiabelgia00corb_0034.jp2"}, "35": {"fulltext": "3 1\\nENGLISH STANDARD\\nADOPTED IN AMERICA.\\nCOEOR\u00e2\u0080\u0094Rich rufus red (not dark, smudgy color), car\u00c2\u00ac\\nried well down sides and hindquarters, and as little\\nwhite under jaws as possible. 20\\nTICKING\u00e2\u0080\u0094Rather wavy appearance but plentiful. 15\\nSHAPE\u00e2\u0080\u0094Body long, thin, well tucked up flank, and well\\nribbed up back slightly arched loins well rounded,\\nnot choppy head rather lengthy muscular chest; tail\\nstraight, not screwed and altogether of a racy appear\u00c2\u00ac\\nance. 20\\nEARS\u00e2\u0080\u0094About five inches long, thin, well laced on tips,\\nand as far down outside edges as possible good color\\ninside and outside and well set on. 10\\nEYES\u00e2\u0080\u0094Hazel color, large, round, bright and bold. 10\\nEEGS AND FEET\u00e2\u0080\u0094Forefeet and legs long, straight,\\nslender, well colored and free from white bars hindfeet\\nas well colored as possible. 10\\nSIZE\u00e2\u0080\u0094About eight pounds. 5\\nCONDITION\u00e2\u0080\u0094Not fat but flesh firm like a race horse\\nand good quality of fur. 5\\nWITHOUT DEWEAP\u00e2\u0080\u0094. 5\\nTOTAE. Too\\nDISQUAEIFICATIONS\u00e2\u0080\u00941. Eopped or fallen ear or ears.\\n2. White front feet or white bar or bars on same. 3. De\u00c2\u00ac\\ncidedly wry front feet. 4. Wry tail. A specimen should\\nhave the benefit of any doubt.\\nRich golden tan is considered the best description of color.", "height": "3122", "width": "2227", "jp2-path": "californiabelgia00corb_0035.jp2"}, "36": {"fulltext": "LANGLEY S\\nUNEQUALED\\nRabbit Condition\\nPowder\\nThis condiment is indispensable to every rabbitry. It imparts\\nhealth and vigor to rabbits thus preventing the ordinary diseases to\\nwhich they are subject. It is based on the formula of a popular English\\npreparation, varied to meet American requirements. It promotes the\\nappetite, aids digestion and gives a natural gloss to the coat. A perfectly\\nsafe tonic at all times. It is easier to prevent disease than to cure it.\\n25c. packages contains 100 doses. If ordered by mail, enclose 8c.\\nextra for postage.\\nLANGLEY CO.\\n310 West First St., Los Angeles\\nTESTIMONIALS\\nLos Angeles, Cal. Feb. 26,1900.\\nMessrs. Langley Co.\\nA few days ago one of my most valuable\\ndoes appeared quite ill. Her breathing\\nwas difficult, she refused to eat, and was\\nin many ways sadly out of condition.\\nHaving just lost a $75 buck that had\\nshown the same symptoms, I was verj\u00e2\u0080\u0099\\nanxious about the doe. I tried your Con\u00c2\u00ac\\ndition Powder, and in five or six days she\\ncame out all right. I have also used it with\\nexcellent results with other rabbits. I\\nmost cheerfully recommend your com\u00c2\u00ac\\npound. J. D. Vertrees,\\n1131 Angelina st.\\nLos Angeles, Cal., Mar. 17, 1900.\\nLangley Co.\\nDear Sirs I am pleased to recommend\\n3 our Condition powder, as it will do all\\nthat is claimed for it. I gave it to several\\nof my imported rabbits that were badly\\nshaken up by their long journey from\\nEngland\u00e2\u0080\u0094Lord Roseberry especially. I\\ncontinued to feed it to all my stock and\\nthey are now in perfect health and condi\u00c2\u00ac\\ntion. W. Stansfield,\\n122 S. Bunker Hill Ave.", "height": "3086", "width": "2201", "jp2-path": "californiabelgia00corb_0036.jp2"}, "37": {"fulltext": "California Belgian Hare Association\\nCAPITAL STOCK 25 000\\nDIRECTORS\\nF. W. Van Sicklin Mrs. Abbie E. Krebs\\nR. B. Mitchell G. H. Mastick\\nW. M. Rank\\nOur stud is led by that famous animal\\nWantage Fox\\nScore 96 Fee $50\\nFor whom more money was paid than any other Belgian Hare on earth.\\n\u00e2\u0080\u009cOn January i, 1901, we will pay $500 in gold coin for the best specimen\\nsired by our Wantage Fox and out of any doe bred to him after April 24,\\n1900. Competitors to select the judges.\\n(Signed) California Belgian Hare Association.\u00e2\u0080\u009d\\nWe have a large list of yonngsters direct from\\nLORD BRITAIN CHAMPION DASH\\nLORD LURGAN YUKON BANBURY\\nCHAMPION FASHODA, ETC.\\nWe are agents for all of\\nKNIGHT\u00e2\u0080\u0099S ENGLISH REMEDIES\\nConceded by all to be the very best rabbit remedies known. Also Langley\u00e2\u0080\u0099s\\nunequaled Rabbit Condition Powder, indispensable to every high class\\nrabbitry.\\nGEO. A. YOUNG, Mgr., ALAMEDA, CAL.", "height": "3122", "width": "2227", "jp2-path": "californiabelgia00corb_0037.jp2"}, "38": {"fulltext": "SALESROOM OF CALIFORNIA BELGIAN HARE ASSOCIATION. LARGEST IN THE WORLD", "height": "3086", "width": "2201", "jp2-path": "californiabelgia00corb_0038.jp2"}}