Username:
Password:

• Register
Site News

RabbitTalk.com has a new visual style and some new features!
It's a big change, and it'll take a bit for everybody
to get used to, but we hope you will love it!

RabbitTalk has changed hosts.
The amazing response to our recent donation campaign has
allowed us a significant upgrade to the type of hosting we can purchase.
The new server is performing wonderfully so far!
Thank you to all who have helped!

RabbitTalk Blogs are reinstated.
We now have sufficient resources to continue providing our member blogs.
We apologize for the brief interruption in service while we moved.

Donate
Contact

Hello from NC!

Site News, Announcements, Posting Guidelines and Introductions.
Post a reply
Wendy S
2 years of membership2 years of membership
User avatar
Posts: 4
Joined: August 1, 2018
Location: North Carolina, USA
Thanks: 0
Thanked: 0 in 0 post
BunnyBucks: 35.00

Hello from NC!

Post Number:#1  Unread postby Wendy S » Wed Aug 08, 2018 1:49 pm

Hello everyone! I raised Californians for home meat back in high school. Now that I'm settled in my 30s, I'm planning to get back into raising rabbits. This time around though I want my stock to have good enough confirmation that I can proudly sell some as well. I'm thinking of getting Champagne D'Argents (although I may flip flop and go with Creme D'Argents). I love their history and their coats look so pretty. Anyone tanned Champagnes before? Cannot wait to talk to you all!
Top
SableSteel
6 years of membership6 years of membership6 years of membership6 years of membership6 years of membership6 years of membership
User avatar
Posts: 977
Joined: May 30, 2014
Location: Southwest USA
United States of America
Thanks: 6
Thanked: 339 in 298 posts
BunnyBucks: 4,818.00

Re: Hello from NC!

Post Number:#2  Unread postby SableSteel » Wed Aug 08, 2018 4:56 pm

I've seen tanned champagne pelts and they are gorgeous. One of my favorite meat breeds (I had champagne dwarfs because I didnt have room for a 6 class breed, just because I love the color. Really fun growth; they start out all black) If you're wanting meat; good type & growth is harder to find on cremes than champagnes. The ARBA accepted a third argent breed recently too; argente brun, the chocolate based one.
Show Breeder & ARBA Judge
Top
Wendy S
2 years of membership2 years of membership
User avatar
Posts: 4
Joined: August 1, 2018
Location: North Carolina, USA
Thanks: 0
Thanked: 0 in 0 post
BunnyBucks: 35.00

Re: Hello from NC!

Post Number:#3  Unread postby Wendy S » Wed Aug 08, 2018 5:50 pm

Oh, the bruns are so pretty! No idea where I would find one though lol. Thanks for the advice. I'm definitely leaning towards Champagnes. Also, isn't their history amazing? I love the idea of raising the descendants of some 17th century French monk's rabbits. :)
Top
michaels4gardens Site Supporter
Site Supporter
7 years of membership7 years of membership7 years of membership7 years of membership7 years of membership7 years of membership7 years of membership
User avatar
Posts: 2619
Joined: December 6, 2013
Location: Piney Flats ,Tn.
United States of America Male
Thanks: 1706
Thanked: 828 in 651 posts
BunnyBucks: 13,063.00

Re: Hello from NC!

Post Number:#4  Unread postby michaels4gardens » Thu Aug 09, 2018 5:37 am

Best of luck,
I also like that breed, -and they performed well when fed "the old way" [without pellets]. Back in those days,... I got a premium price for their pelts, so they were butchered when the pelts reached prime condition and not when they were fryers . -- that program required a lot of individual grow-out cages.
meat-mutt rabbits, a few laying hens.
Top
Post a reply

Who is online

Users browsing this forum: No registered users and 1 guest

Copyright ©2009-2018 RabbitTalk.com