HOUSING AND CLOTHING 1039 



be a storage room for vegetables, canned goods and extra provisions; this 

 should be light and have shelves or cupboards. A dumb-waiter to carry 

 wood, coal and food supplies to the kitchen will add little expense and save 

 many steps and much back-breaking labor. The cellar stairs, not too steep or 

 winding, may lead directly to the kitchen, with a landing at the grade level. 



The Kitchen is a place for preparing food and not a laundry, men's 

 wash room or nursery. If well arranged, 8 by 10 feet or 10 by 12 feet will 

 give ample room for stove, sink, cupboards with working counter and work 

 table. Utensils used every day may hang on the wall over stove and sink; 

 open shelves above these give place for salt, spices, cereals, coffee, etc. 

 The things in constant use will not be any trouble to care for when kept in 

 this way and the steps saved are well worth counting; the writer knows this 

 from experience with both types of kitchen. The sink and tables should 

 be high enough so the worker does not have to stoop over them, and if a 

 high stool is nearby, it will many times be found a comfort to tired feet 

 and back. A table on large casters, which will move easily to any part of 

 the room and even to the dining room, is very useful. With good cross 

 ventilation, air from two sides at least, good light, a floor and walls which 

 may be easily cleaned, and the whole cheerful in color, a beginning has at 

 least been made towards a comfortable work room. 



The Pantry. — If the kitchen is fitted with cupboards for the dishes and 

 staple food supplies, and plenty of working space, the pantry then becomes 

 a place for keeping food cold, a place for the storing of large utensils and 

 those used occasionally, and possibly for food which must be bought in 

 quantities on the farm. The ice box may be here and should be so arranged 

 that it will be filled from outdoors through a window at the back. Whether 

 there will be one or more pantries is a question for the individual to decide. 

 The main point to be emphasized is, that the food supplies, the dishes, 

 the working area embraced by the stove, sink and table, and the ice box, 

 should be as close together as possible. 



Dining Room. — The entrance to the dining room should be near the 

 working area, though possibly through a pantry or passage, to cut off the 

 odors of cooking. The dining room itself should be large enough to hold 

 the table, extended to accommodate the seasonal help, with room when the 

 persons are seated to pass easily around when serving. A serving table 

 or buffet will add to the convenience and attractiveness of the room. If 

 one room must serve the double purpose of kitchen and dining room, the 

 two parts should be kept as much separated as possible; the kitchen may be 

 an alcove. 



Wash Room. — A small room with a sink for the care of the milk may 

 be near the kitchen, in the house or in a separate building, which latter 

 may also contain the laundry and summer kitchen, and the wash room 

 for the men help. In more pretentious houses there should be a sitting 

 room and porch for the men, opening into the dining room and provided 

 with washing facilities. 



