January, 1914 
35 
AMERICAN HOMES 
If the sink is not used the trap should be sealed so as to avoid 
this danger. But as a “half-way” house between kitchen and 
dining-room, the small pantry even without a sink is of great 
value. This is particularly true if shelves and drawers are 
ample for the storage of china and sundry table accessories. 
In the last illustration the supply of daylight through 
three windows is unusual, and as pleasant as it is unusual. 
The placing of the steam radiator under the open sink for 
heating the room is likewise an economical and satisfactory 
arrangement. Pantries placed on the exposed side of the 
house without any heating facilities have time and again 
caused trouble through the freezing of the water pipes. A 
small radiator placed under the sink prevents any such 
accident. 
The woodwork of the pantry should be finished off in 
oil so that it can be frequently wiped off with a damp cloth 
and even washed without damaging the appearances. Some 
of the modern houses have the pantry finished off in white so 
that the presence of dirt can be easily discovered. This 
makes a pretty finish and lightens up a pantry not provided 
with sufficient light; but the surface will need touching up 
at least once or twice a year with fresh paint. 
The floor can be finished off in oil also, or covered with 
oilcloth or linoleum. But for that matter the floor can be 
treated with any of the floor compositions, although tile, 
mosaic work or concrete are almost too cold for such a 
place. Most of the dirty work of dish-washing is confined 
to the kitchen, and the little cleaning undertaken in the 
pantry should not greatly interfere with its sanitary condi- 
tion. Walls and ceilings should be painted. It is the only 
sensible treatment for a pantry and the effect is refreshing. 
AND GARDENS 
There are many novel inventions intended for the pantry 
which add to its effectiveness. These include racks for 
plates and cups, moist-proof bread and cake boxes, and a 
dozen and one small equipments for displaying fine china 
and ware. Shelves in all instances should not be higher than 
one can reach handily, and not too deep. A depth of ten 
inches is the standard for pantry shelves. This is large 
enough to hold any ordinary size dish, and not deep enough 
to place one row behind another. Plates too large for the 
shelves should be stood up on end to display their deco- 
rative pattern. Strips of wood half an inch high and wide 
should be tacked to the shelves two inches from the back, so 
that plates and dishes can be stood up on end without danger 
of sliding forward and breaking. A set of brass hooks 
screwed along the under side of the shelves, four inches 
apart, should be used for hanging cups by the handles. The 
effect of this from the outside is strikingly free and gives 
a fair variety. 
The pantry serves the double purpose of a workshop and 
show room. Visitors may never penetrate to the kitchen 
or get a view of it, but many may at odd times get glimpses 
of the pantry. Therefore, it should be arranged and kept 
in scrupulous order so that a passing glance at it serves to 
carry out the effect of harmony in the dining-room. A slov- 
enly kitchen may be excused at times, but a dirty, unkempt 
pantry never. One judges the character of the housekeeper 
by the pantry, with its rows of orderly dishes and clean 
drawers and neatly arranged boxes and glassware. The 
best art of the architect can be nullified by a careless house- 
keeper who can fully appreciate neither a good pantry ar- 
rangement and equipment nor the value of needed sanitation. 
A model pantry 

