Rabbit Breeding

Rabbit Child Doe Snuggle Spring Rabbit Rab

The breeding stock should be chosen when they reach 4 to 5 months old. The breeder should be selected from the biggest litter. In males, it is very essential to find the presence of two testicles in the scrotum as testicles descend down from the body cavity at 12 weeks old. Extensive type of reproduction:-
Weaning here practiced is 5 to 6 weeks and re-breeding soon after weaning. Does are therefore mated once every 2.5 months. This is the best suited to tropical countries like India.
2. Semi intensive reproduction
Weaning is practised at 4-5 months old. Intensive reproduction
Weaning is at 4 weeks old. Mating is done immediately after kindling. Usually this practise is followed in western countries.
Always females should be placed to the pen of male to prevent fighting. Mating should be performed during coolest portion of the day like early morning or late night. After successful mating the male usually generates a typical cry sound and falls down on one side of the female. Soon after the mating the male one should be removed from the cage. The male shouldn’t be more than 3 to 4 days in a week and not more than 2 to 3 times in a day. The proportion of male to female is 1:10. Both genders should reach 70% of their adult body weight.
The breeding season is almost throughout year. But in India, autumn stress is encountered during hot weather.
Directory: Signs of heat in females
1.
3. They are spontaneous ovulators. Ovulation begins 10 hours after mating.
4. In heat, the female rabbit accepts male, otherwise it rejects.
5. In heat, the female assumes a typical pose called”lordosis” where the back is arched downward and hind quarter is increased.
6. The female one in di-estrous phage crouch at the corner of the cage.
7. After kindling (parturition), the re breeding happens after a week in intensive direction. But normally re-mating is shown one week before weaning.
8. When temperature rises above 36 degree centigrade, temporary sterility occurs.

How to make alfredo sauce

Noodles, Linguine, Ham, Cream Cheese

There’s a story behind creamy Alfredo sauce. Like so many other Italian sauces, this one originates in the States. It is said that a man named Alfredo di Lelio made the sauce to tempt his pregnant wife to eat something different. In 1914, he cooked fettuccine and made a sauce with butter and Parmesan cheese to pour over it. Now it’s served in many Italian restaurants around the world.

There are several techniques of making Alfredo sauce, and needless to say, you can serve it with any sort of pasta that you have. It doesn’t need to be fettuccine.

You will need a heavy-bottomed saucepan to make the sauce Alfredo and, of course, a wooden spoon for stirring it.

Alfredo Sauce recipe

Half a cup of butter

Squirrel Poop

1 pint of thick cream

1 or 2 cloves of garlic finely minced (more if you like garlic)

1 handful of basil leaves, finely shredded

1 cup freshly grated Parmesan cheese

Salt and freshly grated pepper to taste

Method

Cook over a medium heat, stirring all the time to prevent the sauce burning or sticking. When the cream cheese has melted, add all the other ingredients, except the Parmesan cheese.

Stir for around 3 minutes before the Parmesan has melted.

Alfredo sauce is very versatile, so you an experiment with it. Pour it over lightly boiled broccoli as an alternative to cheese sauce. Add cooked strips of chicken or bacon to the sauce, or add both. If you like flat-leaved parsley, add some to taste.

You can use unique cheeses, try a mixture of parmesan, and two of your favourites. Blue cheese may be used in this sauce to great effect.

If you are on a diet, then you can use milk instead of cream, simply make a white sauce and add cheese(s). If you don’t have Parmesan, do not worry! You can use shredded Mozarella and grated Gruyere or a strong cheddar if you prefer.

It is best not to use pre-packed grated Parmesan cheese, it spoils the flavour of the sauce.

When you’ve made this sauce you’ll never want to purchase nother kind.