By: Cortney Lannan
The history of the American rabbit is shrouded in secrecy. No one is exactly sure what breeds went into developing what we now call, Americans or American rabbits. We cannot even say for sure that Americans were the first breed developed in the United States, they may have been the second, behind the New Zealand Red. What we can say for sure is that American rabbits made an impact in sustainable food sources during years of struggles for the American people. Follow along for a history lesson in the American rabbit breed as it explodes onto the scene and fades into near extinction.
We have all studied the history of the Roaring 20’s, World War II, and the Great Depression. The years referenced in The Great Gatsby, that many of us were forced to read in High School, screamed of high society and riches. Some of us have parents, grandparents, or great grandparents still alive that can tell us stories of the Depression and World War II. All of these historical events were recorded with great detail and passed down in stories and the frugal lives the survivors still live today.
In the midst of this critical time in United States history, a new rabbit breed was jumping into popularity. But where did it all start? We can trace the beginnings of the American breed to three men; Lewis H. Salisbury, John Fehr, and Lewis Griffin. It is documented that the individual breeding programs were intermingled with animals being moved between all three breeders. Salisbury led the way with what was considered the best animals to represent the new breed. The American blue rabbit was born. The breed was first recognized by a precursor to the American Rabbit Breeders Association, called the National Breeders and Fanciers Association. Salisbury was a judge, registrar, and member of the Standards Committee in this association. It is thought this may have influenced the breed’s speedy acceptance.
The first descriptions of the American rabbit goes to show why it was developed and the importance it would hold for the next 30 years. A “rich, clear, dark slate blue” color, “free from all white hairs”, and “with as great a depth of color as possible” (NBFAA SOP, 1920). This description of the American fur was meant to make the breed appealing to the fur trade. Notice the mention of white hairs in the fur, this would have spoiled the fur for prime pricing at the time but is a problem, even in today’s animals. The fur trade was a huge business in the 1920s. As WWII took hold, the fur trade became less important but found ways to sustain themselves. People could no longer afford the expensive fur coats that many sported before the war. This led to fur lined coats becoming more popular than full fur. By the 1950’s fur had peaked in its respective market. Faux fur would come on the scene by 1960, further cheapening fur products and lessening the demand for real fur products.
During the same time as the fur boom, the American rabbit filled another, more vital, role to the United States. The economic crash of 1929, Great Depression, and WWII led to a vast need for off ration meat and meat that could be grown quickly and easily at home. The common perspective is that chicken filled this gap; and while that is true, it did not do it alone. The 1920
American Blue rabbit standard calls for a “broad, meaty back; medium sized bone; well developed thighs and fairly broad across the hips” (NBFAA SOP, 1920). Rabbit was a meat source that grew much faster than chicken at the time. One illustration in the NBFAA Yearbook of 1918 compared the weights of a 14 week old Plymouth Rock chicken to that of a New Zealand rabbit. The rabbit won the contest at 5.5 pounds, while the chicken was only 1.75 pounds. The similar incubation and gestation rates would prove the rabbit to be a more superior meat animal at the time, providing more meat over less time than a chicken. Remember, the cornish cross chicken would not be developed for another 10 years.
During this time, the Commercial Rabbit Breeders Association also existed. They operated a fur plant, commercial rabbit farm, and a canning and packing plant for rabbit meat. Yes, rabbit meat was canned commercially at one time in history. The NBFAA petitioned the USDA to add a rabbit department, while encouraging the public “to raise rabbits as a substitute to beef, pork, and mutton”(NBFAA, 1918, Yearbook).
The allure of the American Blue rabbit was in its fur quality and the lighter bone. The breed packed more meat onto its frame than the ever popular, for the time, Flemish Giants. The breeds’ fast growth coupled with its carcass and fur quality pushed it to become one of the most popular breeds in the United States.
As the country came out of WWII and left the Great Depression behind, the American breed began to fall out of favor. The demand for high quality fur was now minimal, compared to the years before. Cornish cross chickens were the preferred “other” meat source and could outperform any breed of rabbit in growth. New Zealand rabbits began to come into favor for the people still consuming rabbit, being a smaller animal, but having a good carcass. The numbers of American rabbits began to dwindle. The years following 1950 saw the breed continue to decline to near extinction. By 1966 not a single American was exhibited at the ARBA Convention. The fall of the rabbit meat and fur trades had taken their toll.
As we move into the present day we still see the American breed listed as threatened by the Livestock Conservancy. But we have seen rising numbers in the past 2 years on the show tables. There are more and more people reaching out to explore this breed. Many are able to appreciate the beautiful blue color, along with the outstanding meat quality of our breed. There are many small farms and homesteading operations that have found value in the fast growth and maternal qualities found in the American rabbit. The animals we see on the show tables today are big steps above the first of the breed.
Every one of you is the reason the American rabbit did not go extinct. Our future may look different than it did 100 years ago, but there is a light shining, asking us to keep this breed alive. Keep breeding, keep striving toward an animal that can feed your family and meet our Standard of Perfection, and keep looking to the future. We may have been down for the count, but we are not gone!
References:
National Breeders and Fanciers Association Yearbook, 1918
National Breeders and Fanciers Standard of Perfection, 1920
The Livestock Conservancy Domestic Rabbits and Their Histories, Bob D. Whitman
“The Historical Significance of Rabbit Meat in Culinary Traditions”, SavorySuitcase.com
American Rabbit Breeders Association Digital Library