It is hardly worth while to expatiate upon the convenience and economy of an ice-house, to an American. Those who love well-kept meats, fruits, butter, milk, and various etceteras for the table, understand its utility well; to say nothing of the cooling draughts, in the way of drinks, in hot weather, to which it adds--when not taken to extremes--such positive luxury. We commend the ice-house, _well-filled_, most heartily, to every good country housekeeper, as a matter of convenience, economy, and luxury, adding next to nothing to the living expenses, and, as an appendage to the main buildings, an item of little cost, and a considerable degree of ornament. If an under-ground ice-house be preferred to the plan here shown, a side hill, or bank, with a northerly exposure, is the best location for it; and the manner of building should be mainly like this, for the body of the house. The roof, however, should be only two-sided, and the door for putting in and taking out the ice may be in the gable, on the ground level. The drainage under the floor, and precautions for keeping the ice, should be quite as thorough as we have described; as, otherwise, the earth surrounding it on three sides, at least, of the house, will be a ready conductor of warmth, and melt the ice with great rapidity. If the under-ground plan is adopted, but little more than the roof will show, and of course, be of little ornament in the way of appearance. THE ASH-HOUSE AND SMOKE-HOUSE. These two objects may, both for convenience and economy, be well combined under one roof; and we have thus placed them in connection. The building is an exceedingly simple structure, made of stone, or brick; the body 10 feet high, and of such size as may be desirable, with a simple roof, and a plain, hooded chimney. [Illustration: ASH HOUSE AND SMOKE HOUSE.] In the ground plan will be seen a brick, or stone partition--which may extend to such height as may be necessary to contain the bulk of ashes required for storage within it--on one side of the building, to which a door gives access. The opposite side, and overhead, is devoted to the smoke-house, in which the various girts and hooks may be placed, for sustaining the meats to be smoked. The building should be tied together by joists at the plates, properly anchored into the walls, to prevent their spreading. A stove, or pans, or neither, as the method of keeping the smoke alive may govern, can be placed inside, to which the chimney in the roof may serve as a partial escape, or not, as required. The whole process is so simple, and so easily understood, that further explanation is unnecessary. A great advantage that a house of this construction has, is the convenience of storing the smoked meats for an indefinite time, even through the whole season, keeping them dark, dry, and cool; and permitting, at any time, a smoke to be made, to drive out the flies, if they find their way into it.