.ilUiminnj^^S 
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NEW YORK, JULY 7, 1883 
PRICE FVIE CENTS, 
$3.00 PER YEAR. 
;[Entered according to Act of Congress, In the year 1882, by the Rural Naw-Yorker, In the office of the Librarian of Congress at Washington.] 
%xd)\Xtti\xxt, 
DESIGN FOB COUNTRY RESIDENCE 
COSTING $4,000. 
The cottage designs which we present to our 
readers in Figs. 804, Milo uud 800, are those of 
a residence which lias been lately erected in 
the town of Ashland, Kentucky. The walls 
of the building are sheathed diagonally with 
one-inch hoarding, filled in between the stud¬ 
ding from sills to plates with brick, and 
weather-boarded in the usual way with 
Much piuc siding. The gables are shingled 
and the roofs covered with pattern slates, un¬ 
derlaid with rooting felt. 
The interior finish is of pine aud ash, the 
latter being used in the hall, parlor and sitting- 
room, with eliouized and gilt-edge moldings. 
All the soft and hard wood finish is tilled 
aud polished, exposing the natural grain. 
The house contains all modern 
increases. All through Winter in my county, 
full of ordinary sheep and long-wools 
principally of the improved breeds, there 
is no mutton in market fit to eat, and 
when I choose to divide ^any South Down- 
which I kill for my own use, with friends 
in our county-town, 1 can put up my own 
price upon it. First of all you must have 
a good sheep and then know how to kill it, 
and cook it. Daniel Webster who was a great 
epicure speaks of “red mutton;” that is, mut¬ 
ton, which when baked “done," will exude a 
red {//•ory. This uever takes place iu lambs; 
but is found in sheep two and three years old. 
Veal is passable, but beef is better. So a 
lamb is quite eatable, but you only reach 
perfection in the red million. I often hear 
a person say “1 hate mutton: it’s wool taste 
disgusts me.” The truth is the wool has 
uothing to do with it, When the sheep is 
butchered ami the intestines are allowed to get 
cold before they are takeu out, there is a vis¬ 
cous iufusion of their contents into the cireu- 
causing it to bleed freely. As soon as the 
sensibility is lost, skin before disembowelling, 
and that must be “done quickly,” tu Winter it 
may hang anywhere in the whole carcass with¬ 
out fear of the flies; but. iu Summer you must 
kill at dusk and cutup in the early morning, 
when the flies are absent. In suitable weather 
it is best to hang up the whole carcass without 
salt and cut it as you need it, as the salt al 
ways exfcraetsacd wastes the juices. No meat, 
however, should be salted till it becomes nec¬ 
essary to season it for the table or to cure it 
for preservation. Steaks, chops and roasts 
are best when cooked over charcoal aud in 
the open air, and should be seasoned with 
salted pork, pej per, etc., whilst cooking. 
Cooking is one of the greatest arts: and 
takes about as much brains as to run the 
Presidency of the United States! Well may 
the Freueh say “ G<xl scuds the meats and the 
devil sends the cooks.” But 1 do not write a 
treatise on cooking anything except mutton, 
aud shall only speak of the roasts. The old 
Bucks, like deer, are uneatable only at certain 
times, at other seasons they are as good 
as wethers. Old animals, if fat, are generally 
higher-flavored than the young; and a plump, 
fat hen is better than “a Spring chicken,” 
if one knows how and when to cook her. 
But the world is wise in its own eoneeit, and 
I shall be set down as the fool for my prefer 
enceof old hen to Spring chicken. 
Whitehall, Ky. 
farm Ccoitomi}. 
FOOD AND MANURE. 
PROF. W. H. JORDAN. 
Your able correspondent, Mr. H. Stewart, 
in criticizing Mr. Chamberlain, has for once 
certainly fallen into error. At the close of his 
article, in speaking of cotton¬ 
seed meal, he says: “But it is 
worth more for feeding [than for 
manure], if the cows could ‘only 
extract the food value from it, 
but that they cannot do complete- 
„ S ly, and what is left is the manure 
fSS value.” * * * * * “Food 
value plus manure value equals 
cotton-seed meal.” These are the 
conclusions reached by Mr. S. In 
a previous portion of the article 
that he considers it 
v A ^ doubtful whether mi animal can 
uso of food to supply its 
■ yV-VAvife needs, aud yet return to the man- 
ure re8 ^ ue so large a percentage 
I* 10 nitrogen and mineral mat- 
ter 85 s bi tod by Dr. Wolff. 
t * u expressing his doubts aud 
conclusions M. S. places himself 
* in opposition to facts so well 
established that to doubt them is 
almost like doubting all the con- 
’-'ffp elusions of science. Let us take 
case of a full-grown steer that 
^ is eating a ration just sufficient 
tjl,* , j to maintain him iu a stationary 
m V > f Uri condition—a so-called maintenan 
J S' T ^ aeration. A portion of that ration 
I , is cotton seed meal. The albuini- 
‘/A uoids of the cotton seed will go in 
— ~ two general directions, viz.: (1) 
" a P° rt l° u "IU be digested aud 
—■ 3 ^ * pi; pass into the circulation with the 
blood, and (2) the remainder that 
- is undigested will pass out of the 
:_ ^ auimul iu the solid excrement, 
the lutter being nothing more 
than the undigested portion of 
the food. The nitrogen in the 
■ i* - undigeste<l albununoids of the 
■ cotton seed is certainly found in 
* the manure. The digested album¬ 
inoids, those that pass into the 
blood, may be used for several 
purposes. They nay Le ured 
for flesh production; that is, they may 
be stored in the body, or they may be used to 
produce fat ami heat, and may aid—probably 
must aid—in the production of vital force. In 
the case of our steer that is fed a maintenance 
ration only, heat aud force are to be produced. 
Now, in ease the digested albuminoids take 
part iu the production of either of these, what 
becomes of their nitrogen ! The entire amount 
of this nitrogen ultimately tiuds its way into 
the urine. All the digested albuminoids, or 
their equivalent, that are not store! iu the 
body, break up iuto simpler compounds, one 
of these compounds being urea, which takes 
all the nitrogen, and all of which goes to the 
urine. The other ultimata products of the de¬ 
composition of the albuminoids in the uiain- 
i in pro cements, the water being 
supplied by a cistern for kitebeu 
use, and by a windmill tank for 
bath nnd laundry purpmses, flush¬ 
ing, etc:. A dumb-waiter delivers 
supplies from the cellar to the up¬ 
per floors. 
The arrangement of the rooms 
is excellent, as will bo seen on 
reference to the pluns: Pig. 865 
and 366, page 422. On the 
first floor there is a parlor, 14 
feet 2 in. by 17 feet; a living- 
room, 15 feet 8 Inches by 16 
feet, 1 .) inches; back of this a din¬ 
ing-room, 12 feet, 8 inches by 17 
feet; and a kitchen, 12 by 18 
feet. On the second floor are 
four bed-rooms of the following 
respective dimensions: 15 by 17; 
14 by 17: 12 feet 3 inches by 17 
feet, and G 1 ., by 8 feet. The esti¬ 
mated cost of this house is $4,- 
000. Wo are indebted for these 
plans,which we have re engraved, a 
to the architect, Mr. D. T. At- | f. 
wood, 885 Broadway, N. Y. City. I i 
This neat and tasty design 
will lie found to deserve favor- V\\*'V 
able attention. Those persons , ' •) - 
desiring to erect a country home ^ 
should consult architects’ plans 
nnd endeavor to determine upon . - 
some plan that will combine —r' 
beauty, tasteful surroundings, . yv 
and a conveniently constructed — 
inside. Country villages might 
be improved much more tlmu 
they are by the erection of 
buildings of an artistic as well • 
as an economical design. The 
present generation demands bis to, 
iu dress aud general appear¬ 
ances, and why should uot as 
much bo expected iu the 
i* af ter of erecting our homes 
and beautifying the dwelling around 
which the homo circle daily congregates. 
Design for Country Residence Costing $4,000.—Fig, 364 
lation, producing that uauseatiug ivool-taste 
So it is with squirrels, rabbits, etc., if the eul 
trails are left in, the same infusion takes place. 
To counteract or to condone this ill-flavor 
game has been allowed in cities to become 
“high,” that is, approaching dissolution,before 
it is eaten, so not liking that, when l hunt 1 at 
once disembowel my game, and leave it iu the 
skin or feathers to protect the freshness of 
the juices. 
aow r to butcher a sheep. 
Before butchering keep the sheep shut oil 
from food for 13 to 2-4 hours with plenty of 
wuter, however. Uet the knives sharp, w ater 
iu place, etc. Then hang the sheep by the 
hind legs tied to a gammoning stick. Cut 
through all the blood vessels of the neck, 
Virginia barbaeued meats are of world-wide 
fame, and the system is simply to cook on or 
near coals in the open air. The Kentucky 
style on great occasions is to barbacuo the 
mutton whole, bring it from the pit hot, and 
lay it on the main or side table, so that any 
choice part may bo seen and served to suit 
guests. Nothing, however, is better to sea¬ 
son a roast, large or small, than New Eng¬ 
land or any pork cut iu thin slices aud put on 
with wooden pius. In cooking, the roast 
should l>e continually “ basted” with the drip¬ 
pings of the same, seasoned w ith a little ml 
pepper, salt aud pork. Frequent “basting” 
seasons the meat and enables the mutton to 
lie cooked to the bone well done without 
breaking into fragments and losing the juices. 
THE CULTURE OF SHEEP 
G1CN. CASSIUS. M. CLAY 
KILLING AND EATING. 
Mutton is the most healthful of all butchers’ 
meats; and none is to me more palatable. It 
begins to be more used the world over than 
formerly,and the demand for South Down mut¬ 
ton and for that of South Down grades yoarb 
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