On Architecture

Vitruvius Pollio

Vitruvius Pollio, creator; Morgan, M. H. (Morris Hicky), 1859-1910, translator

2. But if there is not room enough for the construction of a wall, make channels with their vents extending to the open air. Then lay two-foot tiles resting on the margin of the channel on one side, and on the other side construct a foundation of pillars for them, made of eight-inch bricks, on top of each of which the edges of two tiles may be supported, each pillar being not more than a hand's breadth distant from the wall. Then, above, set hooked tiles fastened to the wall from bottom to top, carefully covering the inner sides of them with pitch so that they will reject moisture. Both at the bottom and at the top above the vaulting they should have airholes.

3. Then, whitewash them with lime and water so that they will not reject the rendering coat of burnt brick. For, as they are dry from the loss of water burnt out in the kiln, they can neither take nor hold the rendering coat unless lime has been applied beneath it to stick the two substances together, and make them unite. After spreading the rendering coat upon this, apply layers of burnt brick mortar instead of sand mortar, and finish up all the rest in the manner described above for stucco work.

4. The decorations of the polished surfaces of the walls ought to be treated with due regard to propriety, so as to be adapted to their situations, and not out of keeping with differences in kind. In winter dining rooms, neither paintings on grand subjects nor delicacy of decoration in the cornice work of the vaultings is a

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serviceable kind of design, because they are spoiled by the smoke from the fire and the constant soot from the lamps. In these rooms there should be panels above the dadoes, worked in black, and polished, with yellow ochre or vermilion blocks interposed between them. After the vaulting has been treated in the flat style, and polished, the Greek method of making floors for use in winter dining rooms may not be unworthy of one's notice, as being very inexpensive and yet serviceable.