6^22 COTTAGE, FARM, AND VILLA ARCHITECTURE. tacture of cider is, to mix a little of it, and but a very little, while warm from the animal, among the lees, previously to their being put into the bags: in cooling, it coagulates, and aids the separation of the feculencies from the licjuor. With the merchants, the time for jiutting cider and perry into bottles is in the sjjring following the season of its make ; when it is necessary to mix a portion of old and sound liquor of the previous season's growth, to enable it to bear the transit, without endangering the loss of the whole by the bursting of the bottles from fermentation. Where not intended for sale, it may remain till the autumn, and may then be safely bottled, without any admixture ; but the summer motiths being the season for consumption, when intended for the market it is absolutely necessary that the bottling should be done in the spring, about the month of iMarch. The corks must be tied down with wire, and the bottles placed on their sides, without straw or sawdust. Mr. Kent desires us to add that " the above directions have been given empirically, without allusion to the theory of fermentation, and the chemical laws which govern the different changes that take place ; beginning from the admixture, by grinding, of the fermentative, saccharine, aromatic, and astringent principles contained in the fruit, until the expressed liquid arrives at its state of a sweet and rich, a strong and rough, or a thin and acetous liquid. To have entered into such details would have occupied too extended a space, and, moreover, have appeared foreign from the general tenor of the work." Design X. — A House for breeding and fattening Poultry on a large Scale, with Re- mnr/is on their Management, and on the Suitableness of Poultrg as Live Stock for the Farm Lfiiourer ; a7id Designs for altering or building their Cottages accordingly. 1325. The Object of this Design, which was furnished us by our much esteemed con- tributor ]Ir. Main, is to show the arrangement and details of a house, in which hens, ducks, geese, and other barn-yard fowls, may be hatched or fattened, and also the mode of hatching, breeding, and fattening them. Fig. 1191 is the ground plan of a poultry- house for general purposes; in which is shown the surrounding line of laying-boxes or 1191 yy^mw/M////M//M///////^^^^^^ i- I I ^ WTTTTTTTTT/ w//////,m///////////////////A^^^^^^ I I fatting-coops, or both, according as the house may be used for either or both purposes. Fig. 1192 is the elevation, in perspective; showing the 1192 entrance hatch with its stair. Fig. 1 1 93 is a cross section ; in which may be seen the laying-boxes, « a ; and the perches, h h, suspended from two purlins resting on the tie-beams. Fig. 1 1 94 is a front view of the laying-boxes; and fig. 1195 is a front view of the fatting-coops. Both these are divided into lengths of three feet each, ;md the bottom, back, and top, in the divisions, are of boards. The front of the fat- ting-coops is closed with laths, about two inches wide, and about one inch and three <juarters between. The centre lath of each coop is framed into a movable sill or foot, which foot has grooved or forked ends,
