INTERNAL ARRANGEMENT OF TOWN-HOUSES. 827 



it shall not be at any unreasonable distance, whereby an extra amount 

 of carriage of dishes and service is required. 



If it be possible in an ordinary town-house of the first or second 

 class, the dining-room should be placed at the back, as it is rarely used 

 except at meal-times, and good outlook is not necessary ; besides 

 which, in summer-time, when it is pleasant to have windows open, 

 if the room face a much-used thoroughfare, there is all the unpleasant- 

 ness of noise of traffic and constant in-rush of dust ; whereas, if placed 

 at the back, provided always the light-area into which the room looks 

 be of sufficient size, and lined with glazed bricks, with some slight 

 variation in colored lines or panels, with window-boxes filled with 

 sweet-smelling flowers or shrubs, there is freedom from noise and dust, 

 and the comfort and quiet of the room are considerably enhanced. 



Next the dining-room should, if possible, in every house, be ar- 

 ranged a small service-room, with a light service-lift from the base- 

 ment, by which a considerable saving of labor will be gained, better 

 service, and if, in this room, a small hot plate be fitted up, heated by 

 gas, the plates can be brought in hot instead of half cold, as is so fre- 

 quently the case. This lift should be taken down in the basement to 

 a small china closet or pantry, close to the kitchen, but quite separate, 

 so that it may not be made a funnel or shaft up which the smell of 

 the kitchen can ascend. If, however, the kitchen be really properly 

 ventilated, with plenty of fresh air inlets and extract-shaft over the 

 fireplace — that is, immediately over the cooking portion of the kitchen 

 — there should be no risk of smell, even if a serving-hatch is made 

 direct into the kitchen ; but it is better, if possible, to separate the 

 two by a small lobby. If this special service-room can not be pro- 

 vided, a small lift may easily be arranged in the buffet, or at one end 

 of the dining-room, and this need be only of the lightest description, 

 so as to be easily workable by a maid-servant. To the lift, a speaking- 

 tube or electric bell, or both, should be attached, and these will not 

 only be found convenient at meal-times, but, in sudden emergencies, 

 when unbidden and unexpected guests arrive and stay to dinner or 

 luncheon, will give an easy means of communication between the mis- 

 tress and the cook. It is well to get a service-room on the ground- 

 floor, next to the dining-room, if possible, as this can be fitted up with 

 sink and cupboards, all useful for washing up and storing away glass 

 and china, and thus avoiding the risk of carrying up and down stairs. 

 Naturally, the servant, man or woman, is anxious to save him or her- 

 self as many journeys from the basement as possible, and thus fre- 

 quently he or she is inclined ,to overcrowd the trays, to the imminent 

 risk of everything on them. 



As a rule, a dining-room must have a central light over the table, 

 but this should not be of such a size as to impede the view from either 

 end, or to cause an amount of heat on the heads of those who are sit- 

 ting round it. A small light, with a shade made to throw its rays 



