10 



entire institution. This departnieiit appeared to he well adapted to 

 the needs of the institution. Good materials were used, the work 

 was done under the suj^ervision of competent bakers, and the quality 

 of the foods prepared was found to be excellent. The butcher shop, 

 where meat is cut up, is in a part of the general storeroom and directly 

 adjoining the kitchen. 



The "detached kitchen" proper (PI, I) is situated on the second 

 floor of the building, there Ijeing a sculler}^ and an attendants' dining 

 room on the first floor. In addition to the cooking done for patients, 

 part of the kitchen was in charge of a special cook, who prepared the 

 food for the attendants of this section. The kitchen is abundantl}" 

 supplied with modern apparatus and utensils. It has a large range, 

 six ovens for baking, roasting, and frying, and kettles and coppers 

 heated with steam for l)oiling, stewing, and making cofl'ee, tea, etc. 

 The kitchen is in charge of a dietitian, who superintends the cooking 

 and has general management of the kitchen work. Everything in this 

 department was in good condition, the food being cooked with more 

 than usual care. Attention was given to seasoning and flavoring the 

 difl'erent foods to a greater extent than has been observed in some 

 similar institutions. 



The "Allison kitchen" is situated in the basement of the "Allison 

 A building. '' Besides the room used for cooking there are a small store- 

 room for food and another small room used for the storage of cooking 

 utensils, dishes, etc. The kitchen is so far from the general store- 

 room that the provisions are sent to it onh^ once each day. Two 

 departments, viz, the family of one of the resident physicians and a 

 group of about 1<)0 male patients — nonworkers, mostly chronic sick, 

 infirm, aged, and decrepit — were supplied ])y this kitchen. The food 

 for the family mentioned was prepared by a special cook, but the same 

 range was used as for the patients' food. On three sides of the kitchen 

 are the three buildings, Allison B, C, and I), and food was sent from 

 the kitchen through tunnels to two wards in each, namel}", Bl and B2, 

 CI and C2, and Dl and D2. Food was carried out through the tunnels 

 on cars to dumb-waiters in the basements of the wards and was raised to 

 the several dining rooms. The section of the tunnel in front of the 

 kitchen was used as a scullery and vegetable cellar. The kitchen force 

 consisted of three colored cooks — two women and one man — and three 

 working patients. A dietitian had charge of this kitchen. 



The "Toner general kitchen" is situated between the Toner and 

 Oaks buildings and, with them, comprises the Toner group, being con- 

 nected with these buildings by tunnels. It is one stor}^ in height and 

 is very unsatisfactory in design, as an innnense stack and brick flues 

 divide it nearh" in half. This kitchen was not so well equipped as the 

 others, having but one steamer for vegetables and one steam kettle, 

 the rest of the cooking being done on a range of 1 hree ovens. 



