FARM HOUSES AND FARMERIES IN VARIOUS STYLES. 553 1183. Construction. Fig. 1082 is a section across the di-essing-bam, by which the space between the dressing-floor and the ceiling of the unthreshed com floor appears to 1082 1083 be eight feet. Fig. 1083 is a section across the straw-barn, with granary over ; showing the height from the floor to the ceiling of the straw-room to be ten feet. Fig. 1084 shows two sections across the boiling-house and cow-house, exhibiting the cooling or scalding troughs of the boiling-house, a a ; the feeding-passage of the cow-house, 6; and the situation of the cleaning-passage behind the cows, c. Fig. 1085 is a plan of the corn- loft, or floor for unthreshed corn, of the bam ; in which is shown the enhance for bring- ing in the sheaves by an inclined plane from the rick-yard, d ; the opening for the 1085 admission of the horizontal shaft, connecting the outside gin-wheel with the inside spur- wheel of the threshing-machine, e ; the hatchway or trapdoor for descending to the dressing-floor of the barn, f; the situation of the machinery, g ; the opening by which the straw is dropped by the shaker to the straw-house, h ; and steps from the com-lofl to the granary, j. 1 1 84. Remarks. " This plan is designed for a dairy-farm, and it is considered that a great proportion of the cows are fed on boiled or steamed food. There are two boilers, one being intended for steaming, and the other for boiling in the common way. The stalls, except those in the cow-houses rr^rked X, Y, Z, are designed for the cows fed on boiled or steamed food, and may be fitted up with troughs of flat stones. On the sup- position that a part of the cows are not giving milk, some of the cow-houses are designed with stalls in the common way, that the cows may be fed with straw, hay, or turnips. These cow-houses arc marked X, Y, Z. In farm oflSces of this kind, a turnip-shed may be necessary, in order that a supply of turnips may be obtained, free from frost, in winter. Those cow-houses intended for the cows feeding on boiled or steamed food are all placed as near as possible to the boiling and store houses, with large open passages for conveying the food to the different places. The dung-pits are also constructed as near the cow- houses as possible. The walls round these pits need not be higher than three feet. A 3 V
