small doors, marked D, in the south wing, and where the curved dotted line near the end of the east wing indicates the inclined plane by which they pass to the

yard. There is an arched vault, well lighted, under the drive-way and entrance to the threshing floor of the main building. This is perfectly fire-proof, and forms a commodious boiler and engine-room, with space for considerable fuel. The steam pipes for cooking the feed pass through holes in the wall upon the feeding floor.

At present horse-power is employed for threshing and sawing, hay and stalkentting; but the plan is to employ steam power eventually as the most economical, the waste steam to be used for steaming hay and roots, and to this end the location of the engine-room, contiguous to and below the threshing floor, is exactly right.

Fig. 6 is the storage floor. Here all the hay, grain, straw, and stalks are

stored. Two threshing floors, 16 feet wide, cross the building, being entered from the west. On one of these is a hay scale, and there is abundant room upon

the other for a horse power and hay cutter, by which most of the coarse fodde is chopped up before being delivered at the feed trough on the floor below. Each grain and meal bin communicates by a chute with the feeding floor, wher its contents may be drawn off. The greater part of this floor is occupied by the immense hay mows through which pass the four great ventilators coming from the feeding floor. Doors open with the ventilating trunks at different height. so that, when desirable, hay, straw, oats in the sheaf, &c., may be thrown dow to the stock. From this floor there are stairs which ascend to the cupola observatory, from which an extensive view is had of the farm and of the surroun ing country for many miles.

The horse stables throughout the barn are very airy and roomy. There are three loose boxes as shown in Fig. 5, one 12 feet square, for horses, and two souwhat smaller, which are used for horses, or as lying-in stalls for cows. The horse-stalls are models of convenience and excellence. They are shown in Fi 7. Each has the following dimensions: 10 feet from front to rear, five feet e mch wide, nine feet four inches high. The stalls are separated by plank pa tions 44 feet high, surmounted by strong woven-wire cloth extending two f higher. The same style of partition forms the front of the stalls. The hy rack is of iron in one corner, and an iron feed box is in the opposite corner, acces sible to the groom from the passage way in front of the stalls by a small door in the wire cloth. There are two floors, the lower one being laid of 2-inch chestrat plank, with cleats, half an inch thick, covering the cracks between the planks. Upon this water-tight floor is another made in three parts; for two feet at the upper end the floor is of white oak plank nailed fast; the rest of the floor is formed of narrow oak plank fastened together by strong oak cleats let in flash

so as to form two doors, as it were, hinged at either side, so as to be lifted and set up, as shown in Fig. 7, for the perfect cleansing of the lower floor. A chan

nel at the rear carries off the urine, and the solid manure is thrown into the cellar through the trap-door seen open in Fig. 7, and indicated by c c c in Fig. 5.

CATTLE STALLS.

Between the cattle stalls in the south wing (Fig. 5) there is a passage way ten feet wide, through which carts with green food, roots, &c., may be driven, making a complete system of soiling in summer practicable and convenient. The passage way through the east wing is not quite so wide, but might easily

used in the same way. All the cattle stalls are made upon the same principle, nough of different sizes, for fattening cattle, milch cows, and young stock. The cow stalls are represented in Fig. 8. The feeding boxes are 24 feet wide, he floors 5 feet from the feeding trough to the gutter, which is 14 inches wide

and the passage in the rear is 3 feet, making in all about 12 feet for the stalls. The stalls are 6 feet wide, arranged for two animals, which are fastened by a neckFig. 8.

strap or chain attached to a short chain and ring, playing up and down upon a rod bolted to the partition between the stalls, as seen in Fig. 8. A perpendicu lar rack is in front of the manger, and a shutter (seen open in Fig. 8) is hinged below it, and when open is held in an inclined position by a chain. This affords space for a good forkful of hay between the shutter and the rack. Great economy of space is thus secured, for the encroachment upon the gangways is rarely of any inconvenience, and when carts are driven through it is easy to close the

shutters.

Light and air are abundantly provided for the stock, as any one may see by even a casual inspection of the plans. In fact, these are the first features that

impress any one. The ventilating trunks are four feet square, and rise from the feeding floor directly to the roof, where they terminate in Emerson's ventilators of the largest size. The current of air caused by one of these is at all times perceptible, and usually amounts to a considerable wind. The windows on the stock floor are very numerous, and are each provided with two glazed sashes, hung by weights, so that any one, or all, may be opened to any degree desired, making the floors cool and airy in the closest weather.

The yards open to the south and east, and are so arranged that the wash may be turned to flow into tanks for wetting down the manure in the cellar, which operation is frequently necessary, especially in summer. The water from the eaves is all conducted off, none comes into the yard, and, there is no necessity for husbanding it.

CONCLUSION.

The editor of the American Agriculturist, who is familiar with the barn, thus writes concerning it:

It is exceedingly roomy and comfortable for men and beasts at all seasons. It thoroughly protects animals and their fodder, with all farm products, implements and manure, from the weather; effects great saving of labor; is subject to easy and rapid inspection; and, not least, it is easier for hired men to keep it clean and in order than to do otherwise. Neither care nor expense has been spared to make the whole structure as substantial and convenient as possible, the material being all of the best quality. The whole subject has been under consideration, and the general plan formed for several years. Mr. L. did not build until he felt sure he knew exactly what he wanted, and was ready to secure this to himself and his children at any reasonable cost.

The proprietor furnishes the following memoranda:

siding

Lower timber, white oak, 12 by 14; joists, chestnut; floor, chestnut; rest of the frame, white pine, hemlock and spruce, mainly hemlock; the long cross-beams 55 feet long, squared 12 by 14 inches, are pine; threshing floors, 28 inch pine plank, grooved, with a tongue inserted; bay floors, 1 inch pine, planed and matched, laid planed side down; is pine, 10 to 12 inches wide, planed and matched, with battening of this ( which costs no more than plain. The roof is 14 inch, planed and matched spruce, well slated, furnished with Otis's lightning rods. The architect is R. G. Russell, New Haven; the builder Henry E. Woodward, Thompsonville, Connecticut.

form,

The gables on the sides of the barn and south wing give great strength to the frame, afford light to the floor, and in summer give a splendid draught of air over the floor, to say nothing of the beauty added to the building.

A cheap barn can be built on this general plan of, first, basement for manure, roots and hogs; second, floor for stock, wagons, and tools; third, floor for hay, grain, hay-scales, &c.; and I believe that a farmer may get for the same money one-third more room than by the old

plan.

PHILADELPHIA BUTTER.

HOW IT IS MADE.

“Philadelphia print” is known in the central cities of the United States as butter unsurpassed for sweetness, solidity, and golden color. It always commands a fancy price, and is ever songht with an avidity that makes its sale a pleasure rather than a labor. Excellent butter is found elsewhere, as in New England, New York, and northern Ohio, but inferior qualities are the rule in the of the west and south there is very little superior butter, a considerable quantity that is passably good, and a large amount not fit to eat, of less value for cooking than good lard, and unworthy of the repute of the American farmer. Greater advances have of late been made in cheese-making than in the art of