118 



NEW ENGLAND FARRIER. 



March 



drawn by Cleveland & Backus of New York, 

 who estimated the cost at $1375, at the rates 

 of labor and material previous to the war. 



The plan of the principal floor, shows the 

 position and size of the parlor, the sitting and 

 bed rooms, the halls and closets, so fully as to 

 require no further description. 



The basement plan also shows the arrange- 

 ment and size of the kitchen, living room, 

 vegetable cellar, fuel cellar, and closet. The 



Basement Plan. 



position of the upper flight of stairs deter- 

 mines that of the lower and makes necessary 

 the recess in the stone wall as shown by the 

 basement plan. 



Height of basement, seven feet ; main story 

 eight feet six inches. 



In the attic there are four bed rooms and as 

 many closets. These rooms are ten feet high 

 in the highest part, and but two feet and nine 

 inches at the side ; a result due to the low 

 pitch of the roof. 



The upright boarding represented In the cut 

 is a matter of taste, on which architects are 

 not by any means unanimous. 



PEED KOOTS TO HORSES. 

 It is probable that all our domestic animals, 

 in their original condition, were located in cli- 

 mates that would afford them food througliout 

 the entire year, and that they were endowed with 

 the power of collecting that food, as our cows 

 and hor>C!i do in the summer season. They 

 would not lie able to do this in a New England 

 climate, as the nioo.<(! and reindeer do ; so that 

 they are in an artilicial condition, in some de- 

 gree, and this condition ought to betaken into 

 consideration in our mocjes of feeding them. 



It seems to us to be contrary to their nature, 

 for horses to be kept any great length of time 

 upon dry hay and grain, and without some 

 tender and juicy food to fill the place, as 

 nearly as possible, of green and succulent grass. 



This may be done, in some measure, by 

 the use of roots. These will serve, as does 

 the grass, to keep the digestive organs in 

 healthful action. Every horse owner will find 

 it economical to himself to feed roots of some 

 kind liberally to his horses, as under such 

 treatment they will retain their health and 

 strength, last longer, and thus be able to do 

 him more service than when kept exclusively 

 on dry food. 



Livery stable keepers understand this, and 

 they purchase a larger portion of the roots 

 which are raised, than the farmer ought to 

 spare ; though the farmer has the advantage of 

 allowing his horses to feed upon green food 

 during a portion of the year. Among the 

 roots, carrots are considered the best for 

 horses ; but they will eat potatoes, mangold 

 wurtzels, beets, parsnips, and turnips, by 

 commencing with each in very small quantities. 

 Their use will prove cheaper than to confine 

 horses to dry food entirely. 



KEEPING MEAT UNDER BRINE. 



Many a serious loss occurs to good house- 

 wives by the pork or beef coming to the sur- 

 face of the brine, and being exposed to the air, 

 after it has been packed with great care. The 

 usual way of keeping it down is to lay bits of 

 board upon the meat, and upon them bricks 

 or stones. This is very well so long as noth- 

 ing is taken from the barrel ; but when that is 

 done, if the boards and stones arc not put back 

 and evenly balanced, some of them cant a 

 little and allow a portion of the meat to come 

 to the air. If this remains exposed for some 

 days, the process of putrefaction takes place, 

 and not only the piece exposed is ruined, but 

 if it remains long in this condition the whole 

 mass receives a taint, and if not rendered en- 

 tirely unfit for the table, loses its sweet and 

 rich flavor. We have known this to occur 

 where it was supposed the utmost pains had 

 been taken to ki ep the meat perfect. 



It is no small loss to the family to find a 

 barrel of choice pork with a disagreeable taint 

 upon it all, just as a succession of vegetables 

 is coming on in spring or early summer. To 



