An ice-house properly made will last a long time with but little attention; and in the country where ice is not supplied, there is no reason why the milk-house, meat preservatory, and ice-house should not be combined in one.

especially where a running stream is not near at hand.

Ice can be preserved in simple, double-walled houses, with the space between filled with sawdust, and the ice packed in closely and covered well with sawdust. The accompanying engraving and description will, however, give a better idea of how to combine the ice-house and preservatory.

Fig. 33.

The novel feature of this plan is the placing of the preservatory under the mass of ice, from which it is separated by the floor made of plates and galvanized iron. It is thus already filled with cold air of about the temperature of 34° or .30°. The temperature is communicated to the preserva-toiy by the ice acting through the thin floor of iron plates. Fresh air may be introduced from the sides when desirable, and ventilation is secured in the direction indicated by the arrows, between the outer and inner walls. The iron floor slopes to the center, where the drainage is completed by a pipe. The outer wall is made of stone or brick, next comes an air-space eight inches wide, then a wall of boards filled in with sawdust. The current of warm air from below passes up the air-space, through holes into the chamber above the ice, and out at the roof. The rafters are double-boarded and sawdust placed between them and a four-inch air-space left between them and the roof; this secures brisk circulation of air.

If the ice-house is to be connected with the dwelling, the preservatory may be entered from the cellar by breaking a door-way through the wall; if apart from the house, unless a side hill be available, some steps downward will be necessary.

The ice-house should be wholly above ground, but the preservatory partly or entirely under, as shown by the grade lines on side of cut.