electrical tension. To the right of the dairy is the brewhouse, now rarely used for the purpose implied in its name, though the tubs, and coolers, and other "plant" necessary for the process are still preserved. Here there is a large copper also; and the oven often opens on to the brewhouse. In this place the men have their meals. Next to it is the wood-house, used for the storage of the wood which is required for immediate use, and must therefore be dry; and beyond that the kitchen, where the fire is still upon the hearth, though coal is mixed with the logs and faggots. Along the whole length of this side of the house there is a paved or pitched courtyard enclosed by a low brick wall, with one or two gates opening upon the paths which lead to the rickyards and the stalls. The buttermilk and refuse from the dairy runs by a channel cut in the stone across the court into a vault or well sunk in the ground, from whence it is dipped for the pigs. The vault is closed at the mouth by a heavy wooden lid. There is a well and pump for water here; sometimes with a windlass, when the well is deep. If the water be low or out of condition, it is fetched in yokes from the nearest running stream. The acid or "eating" power of the buttermilk, &c., may be noted in the stones, which in many places are scooped or hollowed out. A portion of the court is roofed in, and is called the "skilling." It is merely covered in without walls, the roof supported upon oaken posts. Under this the buckets are placed to dry after being cleaned, and here the churn may often be seen. A separate staircase, rising from the dairy, gives access to the cheese-loft. It is an immense apartment, reaching from one end of the house to the other, and as lofty as the roof will permit, for it is not ceiled. The windows are like those of the dairy. Down the centre are long double shelves sustained upon strong upright beams, tier upon tier from the floor as high as the arms can conveniently reach. Upon these shelves the cheese is stored, each lying upon its side; and, as no two cheeses are placed one upon the other until quite ready for eating, a ton or two occupies a considerable space while in process of drying. They are also placed in rows upon the floor, which is made exceptionally strong, and supported upon great beams to bear the weight. The scales used to be hung from a beam overhead, and consisted of an iron bar, at each end of which a square board was slung with ropes--one board to pile up the cheese on, and the other for the counterpoise of weights. These rude and primitive scales are now generally superseded by modern and more accurate instruments, weighing to a much smaller fraction. Stone half-hundredweights and stone quarters were in common use not long since. A cheese-loft, when full, is a noble sight of its kind, and represents no little labour and skill. When sold, the cheese is carefully packed in the cart with straw to prevent its being injured.