coupla pic’s from last summers project.
high end trim …. mega bucks kitchen installs …. barns …
it’s all the same.
Jeff
Buck Construction
Artistry In Carpentry
Pittsburgh Pa
A 1225-sq.-ft. detached ADU uses a sloping lot to its advantage, featuring a split-level entrance and vaulted ceilings.
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cool door.
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Jeff
Buck Construction
Artistry In Carpentry
Pittsburgh Pa
Edited 2/20/2007 7:28 pm ET by JeffBuck
Edited 2/20/2007 7:29 pm ET by JeffBuck
inside
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Jeff
Buck Construction
Artistry In Carpentry
Pittsburgh Pa
Edited 2/20/2007 7:29 pm ET by JeffBuck
Was the barn always there?
more more moreThe bad news is you've done exactly the right things to be exactly where you are today. "IdahoDon 1/31/07"
liked these pics for some reason ...
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Jeff
Buck Construction
Artistry In Carpentry
Pittsburgh Pa
Edited 2/21/2007 1:06 am ET by JeffBuck
Buck Construction
Artistry In Carpentry
Pittsburgh Pa
Edited 2/21/2007 1:08 am ET by JeffBuck
Buck Construction
Artistry In Carpentry
Pittsburgh Pa
Edited 2/21/2007 1:09 am ET by JeffBuck
Jeff,Good looking work. It is great to see old structures rebuilt. Is any of it Chestnut?
I know what you mean about customers nickle and diming. You have to know when to say "No"Chuck Slive, work, build, ...better with wood
Wow ! Great work, Jeff. The window shots are excellent. And I love the rolling door detail. What a neat way to "hide" the real entry doors. I'm going to think on that for a while. My old barn needs a little resuscitation.
Thanks for posting.
Greg
I liked them too!
Welcome to the Taunton University of Knowledge FHB Campus at Breaktime. where ... Excellence is its own reward!
Yup.
that was part of the problem ... about a million years ago they built it in the worst spot on the property .... pretty much the entire state drains to that low spot on the property.
lady wanted it "saved" ... and turned into an "artists studio" ...
after that first price quote ... just saving it as a barn was fine!
didn't try to straighten anything ... just tried to keep it from getting "more crooked".
kept the original lack of footers and cracked foundation walls .... pinned them and busted out the old concrete floor and poured a big fat slab to float and support the whole thing.
then she nickled and dimed me to death trying to get her original vision outta the revised budget/bid. It was an interresting summer ... was fun ... more fun it's been done for a coupla months.
I had a good time ... built that whole interior rail outta one old barn beam we demo'd ... lotsa little details like that to make myself smile.
pretty much all the lumber that went back into it was reclaimed from either the bits of interior demo I did or was pulled out of their other barns here and there. When I first showed .... it was still set up as a hog barn .... interior had a bunch of pens and concrete feed troughs.
I was nervous even swinging the sledge for the first time .... spent that whole first day waiting for the whole damn thing to fall on me. She cleaned up real nice in the end.
Jeff
Buck Construction
Artistry In Carpentry
Pittsburgh Pa
Edited 2/21/2007 1:11 am ET by JeffBuck
Jeff, I really like the way the old barn doors cover the modern doors. That is a nice touch.
I'm kinda curious about that brick chimney though. Don't see too many barns with brick chimneys hereabouts.
jt8
"The cynic is one who knows the price of everything and the value of nothing." --Oscar Wilde
it also has upstairs sleeping quarters for the guy that tended to the hogs.
the fireplace is a big/open one .... had a swing out iron arm to hang a kettle. Something about preping the hogs ... boiling something down? The sleeping room was on the upstairs .... walled off with a ceiling .... maybe 10x10 ... 8ft tall. That area of the floor changed from barn planks to T&G flooring and had beadboard on the interior for the walls and ceiling. Only access was the exterior stairs .... couldn't get into it from inside the barn itself. All that was demo'd to open up the space.
even after 50 or so yrs of no pigs ... the place had a certain stink to it at first .... can't imagine living above those hogs .... woulda been a terrible job!
Jeff Buck Construction
Artistry In Carpentry
Pittsburgh Pa
For its role in swine preparation, the kettle is used to boil water. The hog is bled, placed on a shallow trough. Boiling water is poured over the hog to scald the skin and make the hair easier to scrape off. But the pot is also used for other cooking, some recipes below:THE Country Housewife
AND
LADY'S DIRECTOR
IN THE
Management of a House, and the
Delights and Profits of a Farm.
from the 6th edition, ca. 1732DECEMBER.Now is the principal Season for killing of Hogs, as well for Pork as for Bacon, and likewise for Brawn. I have already in my other Works given Directions for making of pickled Pork and Bacon; so that I shall say little of it in this place, but give the Receipts for ordering some particular parts of Hogs. The following Receipt I received from France, concerning the preparing of the Jole of a wild Boar, and have had it try'd in England with the Head of a common Hog; and I find little difference,especially if the Hog has been fed with Acorns.To dress a Hog's Head, in imitation of the Jole of a wild Boar. Take a Hog's Head and burn it well all over upon a clear Fire, till all the
Hair is burnt to the Skin; then take a piece of Brick, and rub the Head allover as hard as possible, to grind off the Stumps of the Bristles, andfinish the whole with your Knife, and then clean the Head very well; when this is done, you must take out all the Bones, opening the Head in the under Part, and beginning with the under Jaw-Bones and the Muzzle; then cleave the Head, leaving only the Skin over the Skull to hold it together:take out the Tongue and the Brains. When thus you have taken away all the Bones, stab the Flesh with the Point of your Knife in many places on the inside, without wounding the Skin, and put Salt into every Incision, then join the Head together, and tie it well together with Packthread, and then wrapping it up in a Napkin, put it in a Kettle, with a large Quantity of Water, a large Bunch of all kinds of sweet Herbs, a little Coriander and Anise-Seeds, two or three Bay Leaves, some Cloves, and two or three Nutmegs cut in pieces, and some Salt, if you think there is any wanting; add likewise two or three large Onions and a Sprig or two of Rosemary. When this has boiled half enough, pour in a Bottle of Wine, and let it boil three or four Hours longer till 'tis tender; for it will not be so under seven or eight Hours boiling, if the Hog be large; and if it is a Boar's Head, that has been put up for Brawn, it will take more time to boil. Being boiled enough, let it cool in the Liquor, and then take it out and untie it, and lay it in a Dish to be carry'd cold to the Table, either whole or in Slices. If you will, you may salt it three or four days before you boil it.To make Sausages, from Lady _M._Take the Flesh of a Leg of Pork, and mince it small, and to every Pound ofthe Flesh minced, mince about a quarter of a Pound of the hard Fat of theHog; then beat some _Jamaica_ Pepper very fine, and mix with it some Pepperand Salt, with a little Sweet-Marjoram powder'd, and some Leaves of redSage minced very small; mix all these very well, and if you fill them intoGuts, either of Hogs or Sheep, beat two or three Yolks of Eggs and mix withthem, taking care not to fill the Guts too full, lest they burst when youbroil or fry them: but if you design them to be eaten without putting themin Guts, then put no Eggs to them, but beat the Flesh and the Fat in aStone Mortar, and work the Spice and Herbs well into it with your hands, so that it be well mix'd, and keep it in a Mass to use at your pleasure, breaking off Pieces, and rolling them in your hands, and then flouring
them well before you fry them. If you use them in Guts, take special care that the Guts are well clean'd, and lie some time in a little warm White-wine and Spice before you use them; if any Herb happens to be disagreeable in this Mixture, it may be left out, or others added at pleasure.This is what I shall say, concerning the use of such things as are
generally found about a Gentleman's Country-Seat, or about a Farm, which I think will be very useful, tho' a little out of the common Road; and so I shall make no Apology for publishing such Receipts as I am sure are good. If I do not use proper Terms in some of my Receipts in Cookery, I have at least put my Receipts into such a Method, as I suppose will make them intelligible, and what any one may understand: But I must take notice before I conclude, that the meaning of publishing this, is to instruct those who may not have had opportunity of observing or collecting so much as I have done, and not any way pretending to inform those who are full enough of Knowledge already. However, I hope my Readers will be contented with what I have here given them, and meet with something that is New and Useful.
Allright, me and the Missus are past the tongue and the brains part, did the bit with the Packthread, but DANG we're outta coriander.
Parsley O.K.?
Coriander same as Cilantro, but parsley will work, too. Blend a bunch up, then use a baster to squirt it up into the hog snout, just before serving. Sure to win awards for "presentation". Oh, don't forget the apple.