VENTILATION. The subject of Ventilation is a most important one in connection with agri culture, since it bears not only directly upon the. health of the family, the farm animals kept, up on the perfect saving of vegetables and seeds, and also upon the proper curing of cheese, and, in fact, upon all that pertains to a healthy condition inside any covering. Many complicated systems of ventilation have been and are constantly being invented, few of which long survive. In farm houses ventilation is not so abstruse a question as in city mansions. The chimney flues and the air spaces in the walls, together with the windows, will furnish ample means of ventilation. How to do this in the most economical manner, will depend upon the size of the house, and the num ber of inside rooms. When there are many, pure air may be forced in by a system of pipes leading to a main pipe, at the roof, turned to a right angle near the end, and terminating in an abrupt bowl or cone shaped opening, so provided that it may always turn to face the wind. An other series of pipes connecting with a rnain one leading out of the roof will convey away the im pure air from the rooms. In ordinary farm houses pure air may be provided for by means of -ventilators in the windows. The flues of the house, or the pipes leading to them, conveying away the impure air. Barns and stables should be provided with ventilating pipes or trunks not less than four feet square, and provided at the top with a good ventilating apparatus. These pipes will also serve as chutes through which hay and fodder may be passed to the feeding floors below. The stable floors should have a sufficient
number of ventilating sashes, or, sashes hung by vveights so that a proper amount of fresh air can be supplied at all times, and in such amount as may be necessary. Thus not only will ventilation be supplied, but also tb at necessary element, plenty of light. The ventilation of cellars, both those -of buildings and of barns, and not less important of dairy buildings, where a cool current is nec essary in summer, and pure air in winter, may probably be best conserved by the plan known as sub-earth ventilation, advocated and perfected by Mr. Wilkinson, of Illinois. This consists, .suhstantially, in laying pipes or tile six inches or more in diameter from four to six feet under the surface of the ground, and of as great a length as may be desired, but not less than 400 feet, and where opening out at the surface of the ground, being provided with blowers, which will turn with the wind, and so the open side is kept always facing the wind. Thus the air in passing into the open mouth of the subterranean pipes, in its passage is cooled to the same temperature of the earth at the depth at which the pipe is laid, and passing out at the other end into the _room to be ventilated, enters and cools the apart ment to about fifty-five degrees, or in late sum mer to about sixty degrees Farenheit. This tem perature being uniform, allows the curing of cheese in the most perfect manner, and at the same time the air of the room is kept perfectly sweet and cool.