It is of course expected a good farmer will have good a 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 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 exhalations 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 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 object 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.
