Rural Architecture by Lewis Falley Allen (chrysanthemum read aloud .TXT) 📕

for convenience to themselves and profit to their owners. For winter quarters, low shelters may be made for the water-fowls in the yards, and the turkies will frequently prefer to share the shelter of the hens, on the roosts in the house. Guinea-hens—cruel, vindictive things, as they are—should never be allowed within a common poultry yard. Always quarrelsome, and never quiet, they should take to the farmyard, with the cattle, where they may range at will, and take their amusement in fisticuffs with each other, at pleasure. Neither should peacocks be allowed to come into the poultry inclosures, during the breeding season; they are anything but amiable in their manners to other birds.

With the care and management of the poultry department, after thus providing for their accommodation, it is not our province to interfere; that is a subject too generally understood, to require further remark. Nor need we discuss the many varieties of poultry which, at the present time, so arrest the attention of many of our good country people; and we will leave so important a subject to the meditations of the "New England Poultry Society," who have taken the gallinaceous, and other tribes under their special cognizance, and will, doubtless, in due time, illumine the world with various knowledge in this department of rural economy, not yet "dreamt of in our philosophy." The recently published poultry books, too, with an amplitude and particularity in the discussion of the different breeds and varieties, which shuts all suspicions of self-interest into the corner, have given such a fund of information on the subject, that any further inquiry may, with entire good will, be turned over to their pages.

THE DOVECOTE.

This is a department, in itself, not common among the farm buildings, in the United States; and for the reason, probably, that the domestic pigeon, or house-dove, is usually kept more for amusement than for profit—there being little actual profit about them—and is readily accommodated in the spare lofts of sheds and out-buildings devoted to other purposes. Pigeons, however, add to the variety and interest of the poultry department; and as there are many different breeds of them, they are general favorites with the juveniles of the family.

Our present object is, not to propose any distinct building for pigeon accommodation; but to give them a location in other buildings, where they will be conveniently provided with room, and least annoying by their presence—for, be it known, they are oft-times a most serious annoyance to many crops of the farm, when kept in any considerable numbers, as well as in the waste and havoc they make in the stores of the barns and granaries. Although graceful and beautiful birds, generally clean and tidy in their personal habits out of doors, they are the filthiest housekeepers imaginable, and no building can be especially devoted to their use, if not often swept and cleaned, but what will soon become an intolerable nuisance within, and not much better without, and the ground immediately around the premises a dirty place. The common pigeon is a pugnacious cavalier, warring apparently upon mere punctilio, as we have often seen, in the distant strut-and-coo of a stranger bird to his mate, even if she be the very incarnation of "rejected addresses." On all these accounts, we would locate—unless a small and select family of fancy birds, perhaps—the pigeon stock at the principal farm-yard, and in the lofts of the cattle sheds, or the chambers of the stable.

Wherever the pigeon accommodations are designed to be, a close partition should separate their quarters from the room occupied for other purposes, with doors for admission to those who have to do with them, in cleaning their premises, or to take the birds, when needed. A line of holes, five inches high, and four inches wide—the top of the hole slightly arched—should be made, say 18 inches apart, for the distance of room they are to occupy in the building. A foot above the top of these, another line may be made; and so on, tiering them up to the height intended to devote to them. A line of shelves, or lighting-boards, six to eight inches wide, should then be placed one inch below the bottom of these holes, and firmly braced beneath, and nailed to the weather-boarding of the house. Inside, a range of box should be made, of corresponding length with the line of holes, to embrace every entrance from the outside, 18 inches wide, and partitioned equidistant between each entrance, so as to give a square box of 18 inches to each pair of birds. The bottom board of each ascending tier of boxes will, of course, be the top of the boxes below, and these must be made perfectly tight, to prevent the offal of the upper ones from falling through, to the annoyance of their neighbors below. The back of these boxes should have a line of swing doors, hung with butts, or hinges, from the top, and fastened with buttons, or hooks, at the bottom, to allow admission, or examination, at any time, to those who have the care of them. This plan of door is indispensable, to clean them out—which should be done as often as once a week, or fortnight, at farthest—and to secure the birds as they may be wanted for the table, or other purposes—for it will be recollected that squabs, just feathered out, are considered a delicious dish, at the most sumptuous tables. It will be understood, that these boxes above described, are within a partitioned room, with a floor, in their rear, with sufficient space for the person in charge of them to pass along, and to hold the baskets, or whatever is to receive the offal of their boxes, as it is taken out. This offal is valuable, as a highly stimulating manure, and is sought for by the morocco tanners, at a high price—frequently at twenty-five cents a bushel.

As pigeons are prolific breeders, laying and hatching six or seven times a year, and in warm climates oftener, they require a good supply of litter—short cut, soft straw is the best—which should be freely supplied at every new incubation, and the old litter removed. The boxes, too, should be in a warm place, snugly made, and well sheltered from the wind and driving storms; for pigeons, although hardy birds when grown, should be well protected while young.

The common food of the pigeon is grain, of almost any kind, and worms, and other insects, which they pick up in the field. On the whole, they are a pleasant bird, when they can be conveniently kept, and are worth the trifling cost that their proper housing may demand.

If our opinion were asked, as to the best, and least troublesome kind of pigeon to be kept, we should say, the finest and most hardy of the common kind, which are usually found in the collections throughout the country. But there are many fancy breeds—such as the fan-tail, the powter, the tumbler, the ruffler, and perhaps another variety or two—all pretty birds, and each distinct in their appearance, and in some of their domestic habits. The most beautiful of the pigeon kind, however, is the Carrier. They are the very perfection of grace, and symmetry, and beauty. Their colors are always brilliant and changing, and in their flight they cleave the air with a rapidity which no other variety—indeed, which scarce any other bird, of any kind, can equal. History is full of examples of their usefulness, in carrying tidings from one country to another, in letters, or tokens, fastened to their necks or legs, for which they are trained by those who have thus used them; but which, now, the well known telegraph wire has nearly superseded.

All these fancy breeds require great care in their management, to keep them pure in blood, as they will all mix, more or less, with the common pigeon, as they come in contact with them; and the selection of whatever kind is wanted to be kept, must be left to those who are willing to bestow the pains which their necessary care may demand.

PIGGERY.

A PIGGERY.

The hog is an animal for which we have no especial liking, be he either a tender suckling, nosing and tugging at the well-filled udder of his dam, or a well-proportioned porker, basking in all the plenitude of swinish luxury; albeit, in the use of his flesh, we affect not the Jew, but liking it moderately well, in its various preparations, as a substantial and savory article of diet. Still, the hog is an important item of our agricultural economy, and his production and proper treatment is a valuable study to all who rear him as a creature either of profit or convenience. In the western and southern states, a mild climate permits him to be easily reared and fed off for market, with little heed to shelter or protection; while in the north, he requires care and covering during winter. Not only this; in all places the hog is an unruly, mischievous creature, and has no business really in any other place than where he can he controlled, and kept at a moment's call.

But, as tastes and customs differ essentially, with regard to his training and destiny, to such as agree with us in opinion, that his proper place is in the sty, particularly when feeding for pork, a plan of piggery is given, such as may be economical in construction, and convenient in its arrangement, both for the swine itself, and him who has charge of him.

GROUND PLAN.

The design here given, is for a building, 36 feet long, and 24 feet wide, with twelve-feet posts; the lower, or living room for the swine, 9 feet high, and a storage chamber above, for the grain and other food required for his keeping. The roof has a pitch of 40° from a horizontal line, spreading over the sides and gables at least 20 inches, and coarsely bracketed. The entrance front projects 6 feet from the main building, by 12 feet in length. Over its main door, in the gable, is a door with a hoisting beam and tackle above it, to take in the grain, and a floor over the whole area receives it. A window is in each gable end. A ventilator passes up through this chamber and the roof, to let off the steam from the cooking vats below, and the foul air emitted by the swine, by the side of which is the furnace-chimney, giving it, on the whole, as respectable an appearance as a pigsty need pretend to.

INTERIOR ARRANGEMENT.

At the left of the entrance is a flight of stairs, (b,) leading to the chamber above. On the right is a small area, (a,) with a window to light it. A door from this leads into the main room, (c,) where stands a chimney, (d,) with a furnace to receive the fuel for cooking the food, for which are two kettles, or boilers, with wooden vats, on the top, if the extent of food demands them; these are secured with broad wooden covers, to keep in the steam when cooking. An iron valve is placed in the back flue of the furnace, which may fall upon either side, to shut off the fire from either of the kettles, around which the fire may revolve; or, the valve may stand in a perpendicular position, at will, if both kettles be heated at the same time. But, as the most economical mode is to cook one kettle while the other is in process of feeding out, and vice versa, scarcely more than one at a time will be required