order of domestic architecture. It may not be classic, neither Grecian
nor Roman, Gothic nor French, but the best of all that has gone before
and the last best thing thrown in. We shall have more cheap houses,
more small ones, I think; more comfort and less show, more content and
fewer mortgages.

LETTER XXXII.

From Fred.

GO TO; LET US BUILD A TOWER.

MY DEAR ARCHITECT: I've been hearing a variety of suggestions from
Miss Jane, the substance of which she has already forwarded you in a
letter. Her ideas are excellent. They ought to be adopted in every
household. I wish to have them carried out as far as possible in mine,
when the time comes. She favors a basement kitchen, which I had always
thought objectionable. If adopted it would change my arrangement
considerably. What do you think of it? How high shall I have the
different stories, and will you give me some hints for exterior? I
intended to have a tower or a cupola, but after so much change I
hardly know where I am coming out. There is something very imposing
about a tower, and a cupola seems to finish the house handsomely,
besides affording fine views. I feel decidedly partial to French
roofs, but have seen some very awkward ones that I should be sorry to
imitate. They give excellent chambers and have a modern look. The
latter point I suppose you will not think important.

Truly,

FRED.

LETTER XXXIII.

From the Architect.

BASEMENTS AND BALCONIES.

Dear Fred: Of course Miss Jane's ideas are good. When a woman honestly
tries to understand her work and do it well, she is sure to succeed,
especially in this matter of the equipments of home.

The basement arrangement depends mainly on the location. When this is
favorable it is undoubtedly economical, nor is it necessarily
inconvenient or unpleasant in any way, but quite the reverse. You are
fortunate if your site will allow it, for it adds enormously to the
capacity of the establishment. At least two sides of this lower
story, "basement" you call it, should be above ground to insure
dryness and plenty of light. Then all the heavier work of the house,
including the eating and drinking, can be done on this floor, leaving
the upper stories intact for loftier purposes. The old-fashioned
cellar as a storehouse for a half-year's stock of provisions--bins,
and barrels by the dozen, of potatoes, apples and cider, corned beef,
pork, vegetables, vinegar, and apple-sauce--is extinct. Hence the