rage for cattle, or other stock, thrown
into them from the bays, and the lofts over the stables; and from them
is thrown into the mangers, (_h_, _h_.) The two apartments in the
extreme end lean-to, (_f_, _f_,) 34x16 feet each, may be occupied as a
hospital for invalid cattle, or partitioned off for calves, or any other
purpose. A calving house for the cows which come in during the winter,
is always convenient, and one of these may be used for such purpose. The
stalls, (_i_, _i_,) are the same as described in Design I, and back of
them is the passage for the cattle, as they pass in and out of their
stalls. The stable doors, (_j_, _j_,) are six in number. Small windows,
for ventilation, should be cut in the rear of the stalls, as marked, and
for throwing out the manure, with sliding board shutters. This completes
the barn accommodation--giving twenty-eight double stalls, where
fifty-six grown cattle may be tied up, with rooms for twenty to thirty
calves in the end stables. If a larger stock is kept, young cattle may
be tied up, with their heads to the bays, on the main floor, beyond the
thrashing floor, which we practice. This will hold forty young cattle.
The manure is taken out on a wheel-barrow, and no injury done to the
floor. They will soon eat out a place where their forage can be put, and
do no injury beyond that to the hay in the bays, as it is too closely
packed for them to draw it out any farther. In this way we can
accommodate more than a hundred head of cattle, of assorted ages.

The hay in the bays may drop three feet below the level of the main
floor, by placing a tier of rough timbers and poles across them, to keep
it from the ground, and many tons of additional storage be thus
provided. We have often stored one hundred and fifty tons of hay in this
barn; and it will hold even more, if thoroughly packed, and the movable
girts over the main floor be used, as described in Design I.

The chief advantages in a barn of this plan are, the exceeding
convenience of getting the forage to the stock. When the barn is full,
and feeding is first commenced, with a hay knife, we commence on each
side next the stables, on the top of the bays, cut a _well_ down to the
alley way in front of the mangers, which is left open up to the stable
roof. This opens a passage for the hay to be thrown into the alleys, and
in a short time it is so fed out on each side, that, the sides of the
main barn being open to them, the hay can be t