262 



THE PRACTICAL GARDENER. 



[Dec. 



from the sun's rays. The fonri of our ice-houses is generally 

 that of an inverted cone. The London confectioners, as well 

 as most people on the continent, content themselves with keep- 

 ing it in cellars, surrounded with very thick walls, and without 

 windows, being entered sometimes by straight and sometimes 

 by crooked passages, secured by double and often by treble 

 doors, and the ice thickly covered with straw or mats. 



The accompanying figure will give an idea of the general 

 plan of ice-houses in this country. 



In building the ice-house, a space (^f two feet or more 

 should be left at the bottom {a), for receiving any moisture 

 which may drain from the ice in the process of meUing ; from 

 this space, a drain of brick-work (6), set in cement, the dimen- 

 sions of which, however, need not be so large as represented 

 in the accompanying sketch, and whicli is intended to 

 carry the moisture to a considerable distance ; this drain 

 should have a stop or trap for the exclusion of air (c), and over 

 the space at the bottom (a) should be placed a strong grating 

 of wood, to let the moisture fall down, which may at any time 

 proceed from the melting of the ice. The sides of the well 

 {(Id) must be walled up with brick or stone, at least two feet 

 thick, or the wall may be built hollow. When the proper 

 height is attained, the well may be arched over with two 

 arches, with a vacuity between, and leaving in the centre a 

 hole, for the admission of the ice (e) ; and in the sides, a door 

 for taking it out (/). This door, the better to exclude the 



