DAI

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DAI

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! DADO (an Italian word, signifying a die), a term for the| die or plane face of a pedestal; that part of a room com-| prehended between the base and surbase. The dado employed; in the interiors of buildings, is a continuous pedestal, with| a plinth and base moulding, and a cornice or dado mouldingsurmounting the die. This continuous pedestal with its mould-ing is sometimes only made of stucco or plaster ; but in well-: finished rooms is constructed of wood, and is usually about thej height of the back of a chair. Its present purpose, when em-ployed, is to protect the stucco-work or paper of the walls, butoriginally it was used as an architectural decoration to a room.

The dado is made of deal boards, glued edge to edge, theheading joints ploughed and tongued together, and the backkeyed ; the stuff generally employed for this purpose is wholedeal; the keys are always made to taper in their breadth,and may be about three inches broad in the middle ; theyare let into the back of the dado by a transverse groove,which is either wider at the bottom than at the surface, or itis first made of a square section, which is again grooved oneach side next to the bottom. Though the keys shouldshrink, those of this last form will always keep their innersurface close to the bottom of the grooves.

, Some workmen prefer the broad end of the key to beplaced downwards ; the lower end should rest firmly, eitherupon the ground or floor, and the dado should be left atliberty to slide downwards upon the keys. Others again,prefer the wide end of the key to be placed upwards, andj the dado to be fixed by this ; the key, as it shrinks, will falli down from its own weight.

| The dado should be grooved and tongued at the internal: angles, and mitred, or made with a lap and mitre, at the) external ones.

The dado is also framed with panels, but this mode isseldom seen in London ; it is, however, very frequentlyso prepared in the country.

DAGOUNG, or Sikedagon, temple of (signifying templeof Golden Dagon) an edifice situated about two miles anda half north of Rangoon , the chief port of the Birman empire.It is a very elegant building, and though not so high by 25or 30 feet, is much more ornamental than that of Shcemadoe,at Pegue.

It is surrounded by a terrace, which stands upon a rockyeminence, considerably higher than the circumjacent country.The building is ascended by 100 steps, which are now verymuch in decay; its elevated situation makes it a conspicuousobject for many miles. The top and the whole spire arerichly gilt, so that when the sun shines, they exhibit a mostsplendid appearance.

DAIRY, the name usually given to the place where themilk of cows is kept, and converted into butter or cheese.The occupation is sometimes called darying. ; and the landwhich is chiefly appropriated to feed cows for this purpose,is called a dairy-farm.

I “ A dairy-house,” observes a writer in the Penny Cyclo-pasdia, “ should be situated on a dry spot somewhat elevated,on the side of a gentle declivity, and on a porous soil. Itshould be on the west or north-west side of a hill, if possible,or at least sheltered from the north, east, and south, by hightrees. In some countries, where there are natural cavernswith an opening to the west, and springs of water at hand,

the best and coolest dairies are thus prepared byArtificial excavations in the sides of freestone ro ^

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sometimes formed for the purpose of keeping milk, anfrequently wine. Where no such natural advantag g jathe requisite coolness in summer, and equal tempe^^edwinter, which are essential in a good dairy, may he 0 u nd,by sinking the floor of the dairy some feet under ,jjiiia te3and forming an arched roof of stone or brick. In col n ndflues around the dairy are a great advantage in w'n ^.an ice-house in warm summers is equally useful.

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are only adapted to those dairies which are kept u "'luxury than as an object of profit. In mountainous c valley-such as Switzerland , where the summers are hot in t jpe#and the tops of the mountains or high valleys bet"' ^ <aare covered with fine pastures, the whole establis j^r®,the dairy is removed to a higher and cooler a j 9 al9°

where the best butter and cheese are made. Coom gU ppiy

produced by the evaporation of water, an abundaof which is essential to every dairy. It is also a g ve Jiiir/tage, if a pure stream can be made to pass through p tb 6with a current of air to carry off the effluvia, aair continually renewed.” . , e d,

The dairy, in farm building, should be so s ' tl J 0 prev e11respect to other offices, as to be convenient, andunnecessary labour. oIie for f 1 .

A milk dairy requires at least two good rooms, ggrvi 11 ®reception of the milk, and another for the purposeit out, and for scalding, cleaning, and airing 1utensils. vote wit' 1 W

The entrance to the dairy should communic ^. n g tfS* {scalding-room, which should have a copper, for ** ’

and other purposes, placed in a shed adjoining, ogS jbl e athe heat may be kept at as great a distance as P ^ c0C lt,'. gthe milk. In the bottom of the copper is fi xe ^ a cr<> sS p 0 rconveying the hot water through a trough or p'P ^ ^ x ed,scalding-room, in which another cock shouldthe convenience of washing smaller utensils ’ i s l® 1 ' -a,water passes through the wall into the milk- ® ^ c0 o ^purpose of scalding the whole range of pans, :r* 1 ’ t | ie p» 3 ®fand may be retained at pleasure. The trough^ ° s j ioU id

of the water through the walls of the dairy, ® .y u isufficient dimensions to admit the discharging® P ^ j n jt,

the whole 1 of a hair-sieve so placed ■*- p,

through it into th mi C {1 ‘e cows maybe made ; ; t js

to stani £ orfct *"*» **** * <

other contrivance , ke ®P it clean. A trough, P‘P e ’ s econveying ii u . ’ S lou < he introduced, for the P. ^ous 6

to tlSerlf WaSte milk ’ *hey, &c. from the da«/

The temner ?° ntainin g the wash for the pigs. . wall*temperature may be regulated eit ,J by

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roofs, or by means of hollow walls ;by having 8 or 10 inches in wi

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to the lath and plaster, as is suggested by M 1 ’ -1 realise, on Country Residences. t |,e .

I he size of milk-houses should be regulated byof cows. The usual dimensions in the G }°^l00 c °'

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houses, for 40 cows, are 20 feet by 16, aI1 » con veI \;ag s ’30 feet by 40. To accomplish the objects sta® aptthe situation of the dairy should be near > ^ th® 111,so that the milk may be readily convey e