STABLES NO. 2v—PREPARATION FOR THE HARD-WORKING SEASON. 
205 
To conclude, neither Capt. Morgan of the Victoria, 
nor Mr. L. F. Allen, of Black Rock, wish to be trou¬ 
bled with applications for Dorking fowls. What 
they keep is entirely for their own private use. Dr. 
Field, ©f this city, and the Messrs. Carpenters, of: 
Poughkeepsie, have been furnished with some of our 
own and Capt. Morgan’s first importation to breed 
from, and now have a few young ones for sale. 
The price is $5 per pair, caged and delivered on 
board a vessel either at Poughkeepsie or this city. 
STABLES. No. 2. 
Our cut of this month represents a stable 
for two horses, and exhibits the principles 
on which they should be formed. The ar¬ 
rangement can be enlarged, and the neces¬ 
sary stalls added for any number of horses. 
Where, from the nature of the building, 
there cannot be a hay-loft over the stalls, 
this plan is as nearly perfect as can be. Ib 
there be a hay-loft over them, the hay¬ 
racks exhibited in the plan of Mr. Pell’s 
stables at page 185 of this volume should 
be added. The eye, in looking over the cut, 
will at once see all the peculiarities. In 
the manger are doors to open and let ou! 
the hay seed and refuse which ma}* col 
lect; over the manger is a ring in the wall 
through which the chain of the halter 
passes, having a ball at the end. This 
allows the horse to have more or less hal¬ 
ter stale as needed, and he cannot be cast. 
Underneath the manger there is room enough to 
stow all the clean litter—and there should be no foul 
or wet put there to ferment, and by its rising gases 
blind the horses. The floors are grated, to allow the 
urine to pass down to the gutter in the rear, and yet 
are level. They never should have the slightest in¬ 
clination, as those which incline forward make the 
knees shaky and the ancles groggy, and those 
which incline backwards strain the cords. This lev¬ 
elness is imperatively necessary to allow perfect 
rest, and the stall that is without it is a nuisance, 
in the rear is a door going to the carriage room, or 
may serve as the entrance to the building itself; there 
is a window above and beyond the door, bringing the 
light into the stalls and on to the backs of the horses 
(see page 173); above the door and on each side of 
the window are pegs to hang saddles, &c.; at the far 
Fig, 55. 
end is a closet; and in the corner is a fire flue and 
boiler, to cook food and heat water. The stalls are 
sufficiently long to prevent the horses kicking each 
other, and high enough to hinder their biting or play¬ 
ing with each other, and yet not too high to stop a 
free circulation of air; above it is ventilated, as 
shown in our cut of last month (page 173), and it is 
roomy in all its parts. Our cut shows less width in 
the gangway behind the horses than there should be. 
It ought to be as wide as twelve feet if that be pos¬ 
sible, and not less than six at any rate. This leaves 
plenty of room to take one horse out behind the 
others, and entirely clear of their kicking him ; it 
also makes the stables more airy and healthy. Those 
about to erect or alter stables, would do well to adopt 
this plan, with the hay-racks, feeder, and rollers of 
Mr. Pell’s stable. The rack here is much too high. 
PREPARATION FOR THE 
In our last number we gave an article on food for 
the hard-working season, and in this we propose, 
making a few simple observations on the best method 
of preparing for the arduous labors of the harvest. 
There is not a greater error, nor one more com¬ 
monly entertained among the rural population, than 
this : that a person or animal which has lain still ; 
for some time, or been at light work till it has be-' 
come fat, is thus made strong, and thoroughly pre¬ 
pared by its rest and gross accumulation of flesh for 
the hardest sort of work. To do a hard week’s or 
month’s work without injury, a man or domestic 
animal must certainly be well fed and in good flesh, 
or more properly, condition ; but to have the bones 
well covered with hard muscle instead of soft, juicy 
flesh, are two very different things. The strength of 
man or an animal of any kind lies principally in the 
muscles (hard lean flesh); how important then that 
they s-hould be in proper condition ! The first requi¬ 
site for this is proper food, as given in our last; the 
second, regular exercise. No better preparation can 
HARD WORKING SEASON, 
be had for the toils of harvesting than the farmer 
usually gets in the forepart of the season in plowing, 
planting, and hoeing. It must be recollected, how¬ 
ever, that the action requisite to perform these duties 
is entirely different from that required for mowing, 
pitching, reaping, and cradling. To perform these 
operations a new set of muscles (hard lean flesh) are 
brought into action, and the great error in the begin¬ 
ning of harvest is, to mow or cradle too much the 
firs? day. Active, ambitious young men will very 
frequently commence harvesting by mowing or cra¬ 
dling nearly the whole of the first day ; the result is, 
that they so thoroughly fatigue and strain the mus¬ 
cles which had been lying idle (and consequently 
got fat and lusty) during the forepart of the season, 
that they will be so stiff and sore the next morning 
that they can hardly move, and it takes a week per¬ 
haps to get over this feeling, and not unfrequently 
lasting injury is done to their whole system by this 
single day’s work! 
The true way is to inure oneself gradually to work, 
