In the design now under discussion, a cellar is made under the whole body of the house; and this cellar is a _shallow_ one, so far as being sunk into the ground is concerned, say 5-1/2 feet, leaving 2-1/2 feet of cellar wall above ground--8 feet in all. A part of the wall above ground should be covered by the excavated earth, and sloped off to a level with the surrounding surface. A commodious, well-lighted, and well-ventilated cellar is one of the most important apartments of the farm house. It should, if the soil be compact, be well drained from some point or corner within the walls into a lower level outside, to which point within, the whole floor surface should incline, and the bottom be floored with water-lime cement. This will make it hard, durable, and dry. It may then be washed and scrubbed off as easily as an upper floor. If the building site be high, and in a gravelly, or sandy soil, neither drain nor flooring will be required. The cellar may be used for the storage of root crops, apples, meats, and household vegetables. A partitioned room will accommodate either a summer or a winter dairy, if not otherwise provided, and a multitude of conveniences may be made of it in all well arranged farmeries. But in all cases the cellar should be well lighted, ventilated, and dry. Even the ash-house and smoke-house may be made in it with perfect convenience, by brick or stone partitions, and the smoke-house flue be carried up into one of the chimney flues above, and thus make a more snug and compact arrangement than to have separate buildings for those objects. A wash-room, in which, also, the soap may be made, the tallow and lard tried up, and other extraordinary labor when fire heat is to be used, may properly be made in a cellar, particularly when on a sloping ground, and easy of access to the ground level on one side. But, as a general rule, such room is better on a level with the main floor of the dwelling, and there are usually sufficient occupations for the cellar without them. All cellar walls should be at least 18 inches thick, for even a wooden house, and from that to 2 feet for a stone or brick one, and well laid in strong lime-mortar. Unmortared cellar walls are frequently laid under wooden buildings, and _pointed_ with lime-mortar inside; but this is sometimes dug out by rats, and is apt to crumble and fall out otherwise. A _complete_ cellar wall should be thoroughly laid in mortar. [Illustration: FARM HOUSE. Pages 101-102.] DESIGN III. We here present the reader with a substantial, plain, yet highly-respectable stone or brick farm house, of the second class, suitable for an estate of three, to five hundred acres, and accommodation for a family of a dozen or more persons. The style is mixed rural Gothic, Italian, and bracketed; yet in keeping with the character of the farm, and the farmer's standing and occupation.