2S0 
PLAN OF A FARM COTTAGE. 
PLAN OiT A FARM COTTAGE. 
The accompanying plan is designed to front 
south, with an elevation of thirteen feet from the 
sills to the roof. It should occupy somewhat ele¬ 
vated ground, sloping a little to the north, and 
Attic Floor,.—Fig, 77. 
Ground Plan.—Fig. 
be raised on an underpinning to suit the 
To give chambers of the size designated, 
the apex of the roof should not be less than twenty- 
two or twenty-three feet above the sills. It is 
highly proper to leave a space for air, between the 
should 
ground 
finish of the chambers and the roof, which will 
prevent the rooms from becoming heated in sum¬ 
mer. 
The site should be selected with a view to the 
easy construction of drains from the sinks, bathing 
house, dairy, jfec., directly to the piggery, or barn¬ 
yard. 
It is of course expected a good farmer will have 
a good cellar, and in some situations, the best way 
of warming a house is by a hot-air furnace in the 
cellar. The size of the cellar and its particular di¬ 
visions should, of course, depend on the wants or 
circumstances of the builder. In some cases, it may 
be expedient to have it extend under the whole of 
the main body of the house. It may be observed, 
however, that it is not advisable to store large 
quantities of vegetables under dwellings, as the ex¬ 
halations from them, especially when unsound, are 
known to be decidedly prejudicial to health. Hence, 
the barn cellar, and not that of the dwelling house, 
should be the repository of such vegetables as are 
wanted for the use of domestic animals. 
Directions in regard to warming houses by fur¬ 
naces, may be found in works relating to the sub¬ 
ject, or may be obtained from persons engaged in 
their construction. There are various modes; but 
my own experience does not enable me to decide 
upon their relative advantages. 
In the construction of this 
plan, it has been my ob¬ 
ject to combine utility and 
beauty, as far as practi¬ 
cable with the labor-saving 
principle. In the arrange¬ 
ment of the kitchen and 
dairy, particularly, special 
regard has been had to se¬ 
curing the proper requisites 
for those important depart¬ 
ments with the greatest 
practicable degree of conve¬ 
nience. 
In constructing a dairy, 
it is proper that such an 
excavation should be made 
as will leave the floor, 
which should be made of 
stone, two or three feet 
below the surrounding sur¬ 
face. The sides should 
be of brick, or stone, and 
plastered; the walls high, 
and the windows made so 
as to shut out the light, 
and admit the air. The 
advantage of thorough ven¬ 
tilation and pure air is ac¬ 
knowledged by every one, 
who has ever paid attention 
to the manufacture of butter 
though it is a matter gene¬ 
rally too little thought of, 
in the construction of apart¬ 
ments for this purpose. It will be observed, that 
in the plan herewith submitted, an open space of 
two and a half feet has been provided for, on both 
sides of the dairy. 
To render the establishment as perfect as possible 
