KITCHENS AND SCULI.FRIFS. 



way in which they are disregarded is, perhaps, sufficient excuse. It is usual to place the range in a 

 recessed fireplace, and if this is tiled out it is quite possible to light the hot-plate adequately ; on the 

 other hand, when the covings are black iron, it is, perhaps, a little gloomy The range illustrated in 

 Fig. nq strikes one as an extremely well-designed fitting, and, standing against a Hat wall without any 

 recess at all, should give an excellently-lighted hot-plate. In all other respects it follows the proper range 

 lines, and has a rising lire, which can be open or closed. The dampers are regulated from the front of the 

 plate-rack, and the oven doors can be opened by pressing a lever with the foot. 



The kitchen must be arranged so that there is ready access to the dining-room. In a large house 

 there should be a service corridor leading to the latter, on which the domestic offices all open. In small 

 houses, where, for reasons of economy, the service corridor has to be dispensed with, and the kitchen 

 becomes a passage room, it should always be managed that the way through is kept, if possible, in one 

 corner, or across the end. Kitchens are often planned with the two doors at diagonally opposite corners, 

 which at once turns the room into a glorified lobby. The consequent dislocation of the cook s temper is 

 apparent. She is by way of being a personage, and should be accorded certain state, and it is not lit, 

 right or proper that her subordinates should have free run of her domain. If we cheer her up with a 

 glimpse of the sun at the start of the day, her temper must not be ruffled alter. A very frequent source ol 

 trouble is the provision of hot water for baths, and in quite large houses it is often found that there may 

 be more than one bath, and yet the boiler at the back of the kitchen range is expected to supply not only 

 baths, but scullery and pantry, sinks and so on. It is quite a moot point whether it is not better, even 

 where there is only one bath, to have an independent boiler; it can be safely stated, though, that where 

 there is more than one, most certainh 

 the range should not be depended upon. 

 Many people seem to think that they 

 have only to instal a range, and that, 

 this done, it should cook their food, 

 heat the water and the house as well. 

 The standard type has a lire which can 

 be regulated, as a rule, by a lifting 

 bottom, and there are ovens on each 

 side ; lines are taken across the tops 

 of the ovens, down the sides, under the 

 bottoms and up the backs, with a 

 reversing damper, so that heat can be 

 taken to the bottom of the pastry oven. 

 The boiler is set at the back of the 

 lire, and has an arched flue under it 

 and up the back -so that here we 

 have three flues into which we can 

 direct the heal by means of dampers. 

 It is obvious that if we pull out the 

 boiler damper and shut in the others, 

 we can have hot baths but not bake 

 our cakes. * It is extraordinary what 

 a number of cooks will not take the 

 trouble to use the dampers properly, 

 and especially is the new cook an 

 offender who comes to a different style 

 of range from the one to which she 

 has been accustomed. She makes an 

 onslaught in the morning and wakes 

 the entire household long before the 

 cup of tea comes, and it has been a source of wonder to the writer what a volume of sound quite a small 

 cook can get out of the largest range if she is really enraged. 



This difficulty, which the range in a small house has, of serving the dual purpose of heating water 

 and cooking, has led to a new design in ranges shown in Figs. 121 and 122, and it is claimed that the trouble 

 has been overcome. A section is given which shows that the hot -water boiler is so constructed that its body 

 comes directly over the actual fire, and there is no separate boiler flue which serves to divert the heat 

 from the ovens. As soon as the fire is lighted, the boiler must be heated by reason of its position, and 

 the heat then passes through the oven flues. Another point is that air is admitted from underneath the 

 fire, and cannot get to the oven flues except by passing through the fire. The form of the latter lends 

 itself to roasting joints, a form of cooking preferred by many to baking in the oven. 



124. STANDARD TYPE WITH LIFTING FIRF. 



