The dining-room of the _beau-ideal_ villa is contiguous to the hall, whence entrance is obtained by double doors. The walls are covered with old oak wainscot. The fire-place should be very large, reaching nearly to the ceiling, and all the fittings and arrangements of a massive, solid, and handsome kind. The gentleman’s study, or business room, would be a smaller, plainer, and more strictly private room, on the same floor, and used for writing, reading, and transacting business. Having disposed of the principal apartments, the writer proceeds to describe the rooms on the next floor above, occupied chiefly as bed-rooms. The grand staircase leads up to a second gallery, over the lower one; and in this gallery are the doors of all the best sleeping-rooms. The sitting and sleeping nurseries are also on this floor; as is likewise the governess’s sitting-room, “in a quiet part of the house.” The bed-rooms for the servants are on the upper floor, approached by the back staircase. Then we descend to the basement of the house, where the various servants’ rooms are situated. The housekeeper’s room should be a spacious comfortable room, furnished as a respectable parlour; and so situated that the other offices may be overlooked by the housekeeper. A door in this room should open into the still-room, which is the common sitting-room of the under female servants, and where portions of the ordinary operations are carried on. A store-closet opens conveniently into the still-room, and has conveniences for arranging the stores and provisions as they are unpacked. The butler’s pantry, being the room in which the plate is lodged, should be placed in a part secluded from the back entrance to the house, and should have strong doors and window-shutters to prevent depredation. The servants’ hall would be near the back entrance to the house, and easy of access. Here all the under servants would dine, and it would be the common sitting-room for the males. The larders, if the house were large, would be four in number; the wet larder for undressed meat, the dry larder for cold meat, the game larder, and the pastry.