Part of the Forgotten Farm Skills: Raising Meat Rabbits Series

A Complete Guide to Amish Meat Rabbit Production Time-Tested Wisdom for the Modern Homestead

Table of Contents

Chapter 1: Why Rabbits? The Case for the Quietest Livestock

Chapter 2: A Plain History — Rabbits in Amish and Anabaptist Agriculture

Chapter 3: Choosing Your Foundation Stock — Breeds for Meat Production

Chapter 4: Housing — From Hutch to Colony

Chapter 5: The Amish Feed System — Foraging, Fermentation, and Frugality

Chapter 6: The Breeding Calendar — Rhythm and Discipline

Chapter 7: From Kindling to Market Weight — Growing Out Fryers

Chapter 8: Health, Herbs, and Husbandry — The Amish Medicine Cabinet

Chapter 9: Processing Day — From Barn to Table

Chapter 10: In the Kitchen — Cooking Heritage Rabbit

Chapter 11: Dollars and Sense — The Economics of Small-Scale Rabbit Production

Chapter 12: Building Your Legacy — Sustainability, Community, and the Quiet Life

Appendix A: Breed Comparison Quick-Reference Chart

Appendix B: Safe and Toxic Plants for Rabbits

Appendix C: Rabbit Health Quick-Reference

Appendix D: Recommended Resources

Glossary