Into the Woods – Page 193 – Watching a bewildering world from the middle of nowhere

Chicken house move-in day

The chickens pose for a picture shortly after moving into their new house, before they had a chance to dirty it up.

The chickens moved into their new house today. They’re now 12 days old. They’ve spent the last week living in a box upstairs in my unfinished house, where they got in the way of all the work that was going on this week. Now that they’re older and the weather is a bit warmer, I’ve moved them into their new chicken house. They still have their heat lamp for cold nights.

My brother built the chicken house. We considered a number of designs for backyard chickenhouses, but we liked the house-on-stilts design the best. It affords some extra protection from predators and easier access for human caretakers. There’s a screen around the bottom, and a door in the floor of the chicken house. There will be ramp stairs between the two levels soon.

I’m still thinking about security from predators. I may put a run of electric-fence wire around the base of the chicken house and have a timer turn it on from dusk until dawn.

The plywood panel in the front is temporary, covering the spot where the nests will be. The nests will extend out from the front of the chicken house, with egg-robbing doors on the outside.

Trim work

The gothic window in the upstairs bedroom, newly trimmed. I haven’t made a decision yet on what kind of finish to use on the floors and woodwork. Shellac, probably.

A lot’s been happening this week, and I haven’t had time to post photos. Also, the house is cluttered right now with saws, tools, ladders, and wood scraps. By Monday or Tuesday, the work should be finished on the wood trim work, as well as the stairs and balcony rails. The bathroom floors also remain to be done, though I have the materials for that. Lowe’s had a special on some marble tiles that I’ll use for the bathroom floor.

After the trim work is done, I’ll be in the home stretch. The remaining work will be installing the cabinets, the plumbing fixtures, and the electrical fixtures. Then I’ll have a huge amount of work to do finishing all that wood and painting all those walls and ceilings.

Chickens!

On Friday my mother and sister drove up to Stokes bringing me five baby chickens. The chickens were hatched the previous Monday. There are three barred rock hens and two golden comet hens. No roosters. Roosters cause too much noise and turmoil. I’m trying to learn more about barred rock and golden comet chickens, but they’re supposed to be hardy, friendly, and good layers of big brown eggs.

I have not had chickens since the 1970s. I’ve wanted chickens for a long time, so getting baby chickens is a big deal. My brother has built me a chicken house. A bit of work remains to be done on the chicken house, but as soon as that’s complete I’ll have photos. The chicken house is 4 feet square. It sits high off the ground on legs to help protect the chickens from predators. Right now it’s too cold for baby chickens outdoors anyway, so they’re temporarily housed in a box in the new house, with a heat light.

Neighbors have told me horror stories about the high risks to chickens around here from predators. There are coyotes, foxes, possums, raccoons and owls in the woods and hawks in the sky, not to mention dogs. I am still thinking about my chicken defenses. One neighbor says that defending the chicken house with electrified fence wire is the best solution. I may put up some electric fence and get double duty out of it to keep deer away from my vegetable beds.

Right now, I’m still nailing down my flooring, and that has kept me extremely busy. I’m almost done with the floor. Then I’ll be able to turn my attention to some other things, like chickens and the spring gardening work that needs to be done.

Here comes the electricity

My electric service cable will be buried, but first they had to bring the line over the road with a small post below my driveway. The post was installed today. A separate crew will appear soon to dig a 175-foot trench and bury the service line below my driveway.

I was not eager to have a power post on my side of the road, but at least it’s a small post, much smaller than the posts for the main line.

Nailing floor

One room finished — that’s a start.

I decided that, to save some money, nailing down my flooring was something I could do myself. The mitre saw seems relatively safe for an amateur, and the pneumatic nail gun really does the job. So my brother got me started on Monday. If I stay at it (not that I have any choice), I may be done in about a week.

This is white pine. I’ll give it a natural finish. I decided not to stain it. The wood finishing work is two or three weeks off.

Big piles of flooring = a long way to go.

Interior doors

At the plant, just finished, invoice waiting

I’ve tried to stick with honest, traditional materials for the house, inside and out. Modern building codes, of course, override some choices. For example, my exterior windows and doors are modern on the outside (high efficiency double-pane glass, aluminum clad) but traditional on the inside (unfinished pine). For my interior doors, I don’t think I could have settled for anything less than old-fashioned, solid wood, paneled doors, even though they’re humble pine.

My brother directed me to a place in East Bend (near the Yadkin River) that sells salvage paneled doors, assembled to order, at about half the cost of similar doors at the local builder’s supply companies. If the doors have flaws, I can’t see them. Anyway, I ordered my interior doors two weeks ago, and they called today to say that they’re ready. Here’s a photo of one of the smaller doors, a closet door. The other seven doors are stacked behind it.

I also ordered my flooring today. The flooring, too, is humble and honest — tongue and groove air-dried pine. I’ll have more photos soon. Mostly this week I’ve been making arrangements for the interior finish work. I’m in the home stretch.

What the boom did to Ireland

New York Times: Dingle town and Dingle harbor

The New York Times on-line edition has a little essay this morning on what the boom did to Ireland. It left the countryside littered with tacky little houses that no one wants. There is a hidden cost in that, because it cost Ireland, and least in many places, its old Irish look.

Whatever the next boom turns out to be, let’s hope it isn’t something that eats land and lays down pavement.

Dingle town, by the way, is fairly unchanged by the boom, as is the awesome stretch of road over Mount Brandon.

Sound test

Hammer blow: about three-quarters of a second of reverberation

Whistling test

The drywaller finished this morning. As soon as he was gone, I took the iMac down to the house and, using the Audacity recording program, did some quick acoustic tests. A hammer blow gives about three-quarters of a second of reverberation — not bad.

I’m sure I would have chosen this house plan for the looks and layout alone. But I quickly noticed the house’s acoustic possibilities, with its high ceilings, long lines of sight, and many planes for reflecting and breaking up the sound. The organ — or any musical instruments, for that matter — should sound really good in this house. However, I would not want to live in a house this acoustically live with four children, eight television sets, and three barking dogs.

Here’s a whistling test with my out-of-tune whistling. The computer (using the built-in microphone) is downstairs in the living room. I am upstairs in the radio room balcony, facing the top of the living room, about 16 feet from the microphone.

whisting-1.mp3

House update

I planted 55 pounds of daffodils last fall. I scattered them in little clumps all around, front and back. They bloomed late, but they did well.

While the drywall crew is working, I’ve tried to catch up on some of my outdoor work, including hauling in some compost, planting more grass and clover, feeding and mulching the arbor vitae trees, and so on.

Here are the electrical boxes on the house’s side wall. The box on the right is the meter base. The big box in the middle is a transfer switch. It’s a code-compliant way of connecting the house to a generator during a power failure. The reason the box is so big, I think, is that it’s designed to transfer 200 amps under full load. As the electrician explained it to me, if a switch is closed slowly while under a 200-amp load, electrical arcing could melt the switch. So the switch is designed to open and close very quickly. When you pull the lever, it cocks a heavy spring. Then the switch release fires, and the switch opens or closes very quickly. The box on the left is a breaker box for the heat pump. Also, it’s from the box on the left where a heavy cable runs indoors to the indoor breaker box, which also is a 200-amp box.

After the drywall crew is gone (Monday?) I’ll post some interior photos. I’ve been in touch with people who’re planning to build this house (one in California, and a couple in Canada) who’d like to see more clearly what the interior looks like. The interior is hard to photograph with the lens on my camera, but I’ll do my best to do that next week.

Irish bread

All winter I’ve continued my experiments with bread pones. Though the method I use is like making biscuits, still I think the bread is more like Irish bread than anything else. Irish bread is a quick bread. It’s always brown (at least, all the Irish bread I’ve ever seen is brown). Irish bread can be made with a variety of types of flour. And Irish bread varies from day to day and from cook to cook. One of the interesting things about the food in Ireland, which is very good by the way, is sampling different cooks’ take on Irish bread. It might be served with butter as a starter. Or with soup. Or with a meal. It’s like biscuits in the American South — every cook’s version is different.

I’ve experimented with mixing generous amounts of almond meal into Irish bread, and it works very well. I have a hard time cooking with almonds. They’re hard, and if eaten whole I’m always afraid of breaking a crown or something. But, using something like a coffee grinder, fresh almonds grind into a nice, oily meal. The Irish bread above was made from King Arthur whole wheat flour, almond meal, flaxseed meal, coconut oil for shortening, and soybean milk. That’s a great mix of amino acids for improving the quality of protein — legume, seed, and nuts.

I have no way of measuring it, but I assume bread like this would be pretty low carb, for bread at least. And it’s high protein. Almonds are expensive, and probably not very fresh, if bought in little packages at the grocery store. But bought in bulk from places like Whole Foods, almonds are less expensive than a lot of meat.