This, if pursued on the same farm with the cheese dairy, and at different seasons of the year, may be carried on in the lower parts of the same building. But as it is usually a distinct branch of business, when prosecuted as the chief object on a farm, it should have accommodations of its own kind, which should be fitted up specially for that purpose. We cannot, perhaps, suggest a better model of a building for the butter dairy, than the one just submitted for the cheese-house, only that there is no necessity for the upper story; and the posts of the main building should not stand more than nine feet above the sills. A good, walled cellar, well lighted, as a room for setting the milk, is indispensable, with a broad, open flight of steps, from the main floor above, into it. Here, too, should stand the stone slabs, where the butter is worked, and the churns, to be driven by hand, or water, or animal power, as the two latter may be provided, and introduced into the building by belt, shaft, or crank. If running water can be brought on to the milk-shelves, from a higher level, which, for this purpose, should have curbs two or three inches high on their sides, it can flow in a constant gentle current over them, among the pans, from a receiving vat, in which ice is deposited, to keep the milk at the proper temperature--about 55deg Fahrenheit--for raising the cream; and if the quantity of milk be large, the shelves can be so arranged, by placing each tier of shelf lower than the last, like steps, that the water may pass among them all before it escapes from the room. Such a mode of applying water and ice, renders the entire process of cream-rising almost certain in all weathers, and is highly approved wherever it has been practiced. The low temperature of the room, by the aid of water and ice, is also beneficial to the butter packed in kegs, keeping it cool and sweet--as much like a spring-house as possible, in its operation. The washing and drying of pans, buckets, churns, and the heating of water, should all be done in the room above, where the necessary kettles are set, and kept from contact with the cool atmosphere of the lower room. The latter apartment should have a well-laid stone or brick floor, filled and covered with a strong cement of water lime, and sloping gradually to the outer side, where all the water may pass off by a drain, and everything kept sweet and clean. The buttermilk may, as in the case of the whey, in the cheese dairy, be passed off in spouts to the pigsty, which should not be far distant. As all this process of arrangement, however, must conform somewhat to the shape of the ground, the locality, and the facilities at hand where it may be constructed; it is hardly possible to give any one system of detail which is applicable to an uniform mode of structure; and much will be left to the demands and the skill of the dairyman himself, in the plan he may finally adopt. THE WATER RAM.