851 
THE CULTIVATOR. 
7. Manger for hay or cut feed, 2 feet wide by 20 inch¬ 
es high. 
8. Trough across the manger, one foot wide. In the 
Shaker barn, these troughs all draw out upon a brace or 
support, (as seen at g. in the end view.) into the hall, 
and after receiving the mess are shoved back to the cow. 
This is a great convenience. 
9. A large tub for storing whey, or any other slops 
intended for the cows. When the dairy-house is near 
enough, and elevated somewhat above it, the whey may 
be conducted directly from the cheese-vat, through pipes 
into this tub. Many dairies have a similar arrangement. 
10. Pump or penstock, standing in the corner of the 
cellar, by which it is kept from freezing. Those who 
wish to incur the extra expense, may conduct water by 
pipes from this pump to every cow's trough, into which 
it may be discharged as the animal needs it, through a 
stop-cock. 
11. A chain with two branches, to confine the cow by 
passing it round her neck, and fastening it by slipping 
the T through the ring in the other end. The chain is 
attached to a smooth round post, (12) about 2| inches 
in diameter, by a ring which slips up or down, as the cow 
may wish to stand up or lie down. This is believed to 
be preferable to stancheons, as it permits the cow, when 
lying down, to rest upon her side, in a natural position, 
and allows her to lick her sides if she wishes to. 
12. The small round post to which the chain is fasten¬ 
ed. It should stand a little outside of the manger, to 
allow the ring a chance to slip down and up. 
179 
13. The bay for hay, 52 by 17, capable of storing from 
30 to 40 tons of hay. 
14. The floor immediately over the stable, 7 feet be¬ 
tween joints. 
15. The third floor, upon which the load of hay is dri¬ 
ven to be unloaded. This arrangement saves a great 
amount of pitching up, which is the hardest part of hay¬ 
ing ; but as the floor is 13 feet above the ground, it re¬ 
quires a tolerably long bridge to rise on to it; yet the ex¬ 
tra expense is much more than saved in pitching off, and 
furnishing more room for hay. The carriage is driven 
out at the other end of the barn, down a bridge that may 
be much steeper. This floor is well adapted to threshing, 
when grain is raised on the farm, as is almost always the 
case. 
When the building site is somewhat slanting, this high 
floor is very easily reached by driving in from the uphill 
end. This inclined situation is to be preferred where it 
can be obtained, as it furnishes a fine place for a warm 
cellar, by a little excavation. 
16. Hatchways, through which hay is thrown into the 
hall to be distributed to the cows. 
17. A room 13 by 15, or larger, for granary, storing 
shorts, provender, &c. When grain is threshed above, 
it is let down into bins and saves much labor in storing it. 
b. A spout leading to the cistern, (9,) through which 
provender, &c., is led down to it. 
18. This room answers many useful purposes, such as 
husking corn, storing green stalks, storing wagons in 
winter, and sleighs in summer, shutting up calves, &c. 
&c. A door opens into it from the side, at e. This room 
