1848 . 
THE CULTIVATOR. 
249 
The site should be selected 
with a view to the easy con¬ 
struction of drains from the 
sinks, bathing house, dairy, &c. 
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 divisions, should of 
of course depend on the wants 
or circumstances of the builder. 
In some cases it may be expedi¬ 
ent 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 exhala¬ 
tions 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 j; 
vegetables as are wanted for the 
use of domestic animals. 
ing houses by furnaces, may be 
found in works relating to the 
subject, 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 practicable 
with the labor-saving principle. In the arrangement 
of the kitchen and dairy, particularly, special regard 
has been had to securing the proper requisites for those 
important departments with the greatest practicable 
degree of convenience. 
In constructing a dairy, it is proper that such an ex* 
cavation should be made as will leave the floor, which 
should be made of stones, two or three feet below the 
surrounding surface. 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 ventilation and pure air is ac¬ 
knowledged by every one who has ever paid attention 
to the manufacture of butter, though it is a matter ge¬ 
nerally too little thought of, in the construction of 
apartments 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 three sides of the 
dairy. 
To render the establishment as perfect as possible, 
the command of a good spring of water^ which may 
be conducted through the dairy-room, is necessary; 
when that cannot be had, an ice-house in direct contact, 
(as in the accompanying plan,) and a good well of wa¬ 
ter convenient, form the best substitute. 
The expense of such a house in this vicinity might 
be varied from fifteen hundred to three thousand dollars; 
according to the style of finish, the taste and ability of 
the owner, &c. The main conveniences may be retain¬ 
ed at the lowest estimate, by omitting the ornamental 
front. 
M. W. Howard. 
Ground Plan. 
Second Floor. 
Composition of milk. —According to Johnston, 
every hundred pounds of milk contain about half a 
pound of salines; the 100 pounds contain about 10 
pounds of solid matter, and the proportion of ash in 
this solid matter is about one-twentieth of its whole 
weight, the analysis of which is given as follows: 
Phosphate of lime,. 23 1 
Phosphate of magnesia,............. 4 2 
Phosphate of iron,. 0 7 
Chloride of potassium,. 14 4 
Chloride of sodium,. 2 4 
Free soda,. 4 2 
Total,.... ...... 49 0 
