Cut up two or three rabbits. Marinate two days in crock with half water, half vinegar and a handful of pickling spices. Remove. Dry off, salt and pepper and dredge in flour. Brown on all sides. Remove from skillet. Add three spoons of flour to three spoons of drippings. Add water to make plenty of gravy. Return rabbit to gravy. Add a small sack of pickling spices. Simmer until almost falling apart. Add sugar to taste. Watch the men dive for it.