. Commercial rabbit raising. Rabbits. 58 AGRICULTURE HANDBOOK NO. 309, DEPARTMENT OF AGRICULTURE 1—clean wool; No. 2—clean mats; and No. 3—all other wool, includ- ing; soiled wool. Put each grade in a separate paper bag without packing too tightly. Tie the bags and place them in burlap sacks or corrugated boxes for shipment. If the wool is to be stored, place it in a tightly covered container. To protect the wool from moths. put mothballs or crystals in a small sack before placing this in the container with the wool. Some Angora breeders spin the wool on an old-fashioned spinning wheel an
. Commercial rabbit raising. Rabbits. 58 AGRICULTURE HANDBOOK NO. 309, DEPARTMENT OF AGRICULTURE 1—clean wool; No. 2—clean mats; and No. 3—all other wool, includ- ing; soiled wool. Put each grade in a separate paper bag without packing too tightly. Tie the bags and place them in burlap sacks or corrugated boxes for shipment. If the wool is to be stored, place it in a tightly covered container. To protect the wool from moths. put mothballs or crystals in a small sack before placing this in the container with the wool. Some Angora breeders spin the wool on an old-fashioned spinning wheel and knit the yarn into gar- ments for home use or for sale. Others sell wool to organizations or individuals who collect large quantities and these organizations or individuals in turn sell to mills. MARKETING Slaughtering and Skinning Slaughter in clean, sanitary quarters. Obtain information on regulations and restrictions from local health authorities. The preferred method of slaugh- tering a rabbit is by dislocating the neck. Hold the animal by its hind legs with the left hand. Place the thumb of the right hand on the neck just back of the ears, with the four fingers extended under the chin (fig. 28). Push down on the neck with the right hand, stretch- ing the animal. Press down with the thumb. Then raise the animal's head by a quick movement and dis- locate the neck. The animal be- comes unconscious and ceases strug- gling. This method is instantane- ous and painless when done cor- rectly. Another method is to hold the animal with one hand at the small of the back, with its head down, and stun it by a heavy blow at the base of the skull. Suspend the carcass on a hook inserted between the tendon and the bone of the right hind leg just above the hock (fig. 29). Remove the head immediately to permit thorough bleeding so the meat will have a good color. Remove the tail and the free rear leg at the hock joint, and cut off the front feet. Then cut the skin just below the hock
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Keywords: ., bookcentury1900, bookcollec, bookleafnumber62, booksubjectrabbits
