Fire-places and Kitchen Utensils. 199 



tainly meet with their approbation when they become 

 better acquainted with them. 



The distribution of the parts of a kitchen must always 

 depend so much on local circumstances that general 

 rules can hardly be given respecting it : the principles, 

 however, on which this distribution ought in all cases 

 to be made viz., convenience to the cook, cleanliness, 

 and symmetry are simple, and easy to be understood; 

 and, in the application of them, the architect will have 

 a good opportunity of displaying his ingenuity and 

 showing his taste. 



Should he condescend to consult the cook in making 

 these arrangements, he will do wisely, on more accounts 

 than one. 



Though the smoke from the fire-places of the boilers 

 may be conveyed almost to any distance in horizontal 

 canals, yet it will in most cases be advisable to place the 

 boilers near the* chimney ; and it will in general, though 

 not always, be best to place them all in one range, or 

 rather in one mass of brick-work. 



Of the Method of forming a Plan of a Kitchen that 

 is to be fitted up, and of laying out the Work. 



Before the plan of a kitchen which it is intended to 

 fit up is made, an exact plan must be procured of the 

 room in which it is to be constructed, in which plan 

 all the doors and windows must be distinctly marked, 

 and also the fire-place, if there be one in the room, and 

 the chimney. The number and the dimensions must 

 likewise be known of all the boilers and saucepans 

 which are to be fitted up in the brick-work. 



The readiest way of proceeding in making a plan or 

 drawing of the machinery of a kitchen is to form it 



