702 COTTAGE, VAUM, AND VILLA AUCHITECTU HE. point in returning, the arbor c, in fig. 1 338, gives motion to certain machinery, which lets the water through the seat in the same manner as in the coiranon water-closet. Indeed, the seat part of this closet is the same, in every respect, as those invented by Bramah ; by which the water is made to flow by raising a lever. The construction of this part is shown in fig. 1337. The arbor c, in fig. 1338, by its motion carries round the wheel, A I, which, in entering the closet, does not act upon the lever, m, but raises it on its return, and opens the valve, n, which allows the water above to descend through the seat, e. It will be seen by examining the wheel, k I, which is better seen in fig. 1338, how it affects the lever on its return only. The part I, to a certain extent, towards k, is a steel spring, which bends upwards ; so that, if the wheel be moving from k towards I, the part I will go over the pulley, o, and when it gets to the protuberance at k, the lever, m, will be pulled down, the valve, n, raised, and the water will flow till the protuberance at /t passes over. When the closet is entered, the opposite side of the wheel passes under the pulley, o, and, moving from k to I, the spring is bent downwards, and the lever, m, is not acted upon. The cylindrical cavity is formed of brickwork, and plastered inside. The plaster, while wet, is scraped by the door, which gives it its proper cylindrical shape." (Phil, of Dom. Econ. p. 49.) This water-closet, we are informed by Mr. Sylvester, was invented by Mr. William Strutt, in the year 1 806 ; and it has been in use in his own family, and in those of several of his friends, ever since. We agree with Mr. Sylvester, in thinking it the most perfect of all water-closets ; because, besides answering com- pletely the intention of a water-closet, it does so independently of any care of the person using it, and is not likely to go easily out of repair, unless it is so placed as to admit of the water being frozen during very cold weather. In thus noticing it, we cannot help expressing our admiration of the genius and the benevolent mind of Mr. Strutt, and also paying a tribute to the memory of the late amiable and scientific engineer, Mr. Sylvester, who has so ably portrayed Mr. Strutt's inventions, in a work which ought to be in the hands of every Architect and furnishing ironmonger. 1468. A Cleaning House or Shed is essential to the kitchen court of every inn ; and perhaps no part of such establishments stands more in want of improvement. We refer, for hints on this subject, to what we have said when treating of the interior finishing of the kitchen court of farm houses, § 1384 and § 1385. 1469. Other Details for the fittings-up and furniture of this department of Country Inns will be found in the corresponding sections in Book I. ; and under Farm House Finishing, Fittings-up, Fixtures, and Furniture, § 1371. SuBSECT. 3. Of the Fi/iishinff, Fittings-up, Fixtures, and Furiiiture of the Inn generally. 1470. All Inns on a large Scale ought, in our opinion, to be heated by steam, hot water, or hot air. The last mode is much better adapted for an hospital, a college, or a large dwelling-house, than an inn ; because, in the former cases, it is supposed that the whole house is to be regularly heated, whereas in the latter, only one room will require to be heated at a time, as guests arrive. For this purpose, steam and hot water, especially the former, are much better adapted than hot air. By having proper vessels for containing steam in every apartment, they may be filled with it from the steam apparatus in the kitchen, a few moments after the ai rival of every guest ; and these vessels may, in like manner, be deprived of their steam at the instant of his depar- ture. As the same instantaneous effect could not be produced by the hot-water system of heating, and would occasion too much expense by the hot-;iir system, we necessarily arrive at the conclusion, that heating by steam is the mode best adapted for inns an<i jjublic houses, in countries where heiiting by common stoves is not adopted. 1-471. WTien an Inn is to he heated by common cast-iron Stoves, decidedly the best, in our opinion, is that of Mr. Nott, recently brought into notice. When once lighted and filled with coal, it requires no more attention during twelve hours : it consumes its own smoke, shows the fire tln-oiigh a window of talc, and gives out a continued moderate heat, never so intense as to decompose the water lield in suspension in the air, but always iiiRicient to keep a room warm. The two important features in this stove, by which it
