THE CULTIVATOR. 
385 
PLANS FOR HORSE BARNS. 
Mr. Tucker —One of your correspondents wishes the 
plan of a horse, barn —stable, I suppose, with carriage 
house, &c. He calls for a cheap one. Opinions on eco¬ 
nomy are so various, I scarcely know how to suit him. 
Had he said log, frame, or brick, we might have come 
nearer pleasing him. I have supposed it frame, to strike 
a medium, and have supplied two plans, a square and a 
long building, to choose from. The square one, 24 by 
24 feet, main building; and have added a saddle and har¬ 
ness house; knowing it to be of great importance. It 
should be ceiled inside, and have a glass window, if it 
is only four panes, and door, which opens out of the sta¬ 
ble, always kept shut. It may be further improved by 
making a closet inside to lock up fine bridles, side sad¬ 
dles, &c„, that are not required for every day use. 
I comfortably. The door of a stable should always be 
strong, and open outside; the smallest size for a door 
should be 4 feet wide and 7 feet high, and with little or 
no sill to step over. If a dirt floor is preferred, it should 
be 9 inches higher inside than the ground outside, and 
always kept clean and level. If the second story is 3 
feet above the joists, there will be ample room for hay, 
&c. under so large a roof. I prefer all doors in the end of 
the stable, to avoid eave dripping in going in and out. A 
simple platform over the door is perhaps best to unload on, 
and to ascend to the loft by. A window or door should be 
placed at the opposite end to the entrance for ventilation 
and throwing out manure, and two narrow cracks may be 
left over the manger, to be closed in winter. A row of 
strong wooden pins 18 inches long, in the wall behind 
the horses, to hang harness, &c. on; harness should not 
be hung to the stall posts if it can be avoided. I have 
known frequent instances of horses getting their hind legs 
entangled and remaining so all night. 
The same remarks will apply to finishing inside of the 
long plan, except that of the window. The windows 
are indicated by a double mark; they should never b*% 
made so large that a horse if alarmed, would attempt 
jump through. 
Stable, 16 by 24 feet—A. Stalls—E. Racks—D. Boxes 
—B. Carriage house, 8 by 16—C. Saddle room, 8 by 8. 
The building is supposed to be 24 feet inside; the stall 
posts 3 by 6, if it is intended to nail the plank on; the 
plank at least 1| inch thick, with upright pieces across 
the ends, nailed with 20 penny nails; the plank 9 feet 
feet long, (if it is intended to tie the horses) and 6 feet 6 
inches high at the horse’s heads, and 5 feet 6 at the hind 
posts. If it is intended to gutter the posts and drop the 
plank in, they must be 5 inches square; the last is the 
best, if well done. If a common manger is wanted, it 
should be made out of plank 14 inches wide, and 11 thick, 
and should be at least 4 inches wider at the top than bot¬ 
tom when finished. If that proves any too large when in 
use, I will pay for the lumber, if the gentleman will call 
on me. The upper edge of the manger should be 3 feet 
6 inches high, that the horse may eat with ease. 
The rack should- be placed 2 feet above the manger, 
and be strongly secured; the staves put in with an inch 
and a quarter or an inch and a half auger, and be 31 in¬ 
ches in the clear between each. There is another plan, 
however, which I like better—that is to make a long 
large box in place of a manger, say 2 feet across the top, 
and near 3 deep, to catch the hay or fodder that falls 
from the racks; a small box made for the corn inside the 
large one, and so arranged that hay will not fall in the 
grain boxes. No. 1 and 3 on the left of the stalls, and 
Nos. 2 and 4 on the right sides. Two short racks to be 
made about 7 feet long, one to be divided between stalls 
Nos. 1 and 2, arid the other between Nos. 3 and 4, giving 
to each stall about 3^ feet of rack. The box underneath 
will save your hay from waste, and your corn boxes are 
always free from trash. I prefer a dirt floor (every one 
can suit themselves,) 9 or 10 feet between stable and loft 
floors, a good joist over each stall, and the stall posts 
morticed into the joists at top; joists 6 feet apart from 
center to center is quite sufficient; if the loft is laid with 
thick plank, say H inch, your stalls will be about 5 feet 
6 inches in the clear, a large horse can lay down in them 
Horse Barn, 16 by 25 feet. 
C, Stable, 16 by 24—B. Saddle room, 5 by 16—A. Car 
riage house, 9 by 16. 
I wish Mr. Mott would make some alteration in his 
Agricultural furnaces. They take too long to boil; 1 
take out the boiler and place it between two logs and boil 
it in one-third of the time it can be done in the furnace 
The stove should be as large again. Time is the most 
precious with us—wood no object. R. W. 
Greenville C. H., S. C., 1844. 
HOUSEHOLD ECONOMY. 
Tripe.— Take the tripe as soon as practicable after it 
comes from the animal, rinse it well in cold water, and 
immediately sprinkle a thick coating of air-slacked lime 
over the inside—roll it up, and let it lie till the next day. 
Then cut it in pieces eight or ten inches square, scrape 
it and put it in soak in salt and water, where it should 
remain seven or eight days, or till the strong smell is en¬ 
tirely gone, changing the salt and water every day. 
Then boil it tender. It may be soused like pig’s feet, or 
it may be broiled, fried with sausages, or dipped in but¬ 
ter and fried alone. 
Souse. —Take pig’s feet, the head, &c., and after being 
well cleansed, boil them in water with a little salt, till 
the meat begins to drop off. Then slip out the largest 
bones, and put the meat in a stone jar, or well-seasoned 
wood firkin. Make a liquor sufficient to cover them, as 
follows: Take one quart of the liquor they were boiled 
in, two quarts of vinegar, spiced with cloves, allspice, 
pepper, and cinnamon. While the meat is still warm, 
pour the liquor, boiling hot, upon it. In a few days it 
is fit for use, and may be either rolled in flour and fried 
in lard or sausage-fat, or warmed in a little of the liquor, 
or eaten cold. 
The feet and shanks of cattle, cleansed in the same 
manner as pigs feet, are excellent. When sufficiently 
boiled, all the bones should be taken out, and the meat 
immediately chopped fine, and seasoned with salt, pep¬ 
per, allspice, summer savory, and sage. When wanted 
for use, they may be warmed over in a little butter, and 
are nice, delicate eating—scarcely inferior to oysters, 
which they somewhat resemble. They make equally as 
good souse as pig's feet. The jelly which is left after 
