July, 1911 
HOUSE AND GARDEN 
Service wing of a large country house, with every desirable convenience—sliding 
doors, built-in refrigerator, clothes chute, dumbwaiter, and a revolving drum 
between kitchen and butler’s pantry 
the dining-room, only separated, if at all, by a china- 
closet/pantry, or butler’s room. 
Convenience, cleanliness and ventilation are three 
essentials that must -be paramount in arranging the 
up-to-date kitchen and its accessories. 
While there may be differences as to minor de¬ 
tails, the principal features to be obtained in estab¬ 
lishing a modern kitchen may be found in the vari¬ 
ous suggestions herein contained: 
1st. The Kitchen should be roomy but not ex¬ 
cessively large. This applies to any size of house, as 
too large a kitchen is maintained at the expense of 
convenience and labor. An ideal size for a kitchen 
in a house measuring 25x50 (containing living- 
room, reception room, dining-room and pantry on 
first floor) would be 12 x 15 feet. 
2nd. The general construction of the interior is 
of the utmost importance. The floor may be of 
hard Georgia pine, oiled, or covered with linoleum 
or oilcloth. As a covering, linoleum of a good in¬ 
laid pattern, while more expensive than oilcloth, 
proves the best and most economical in length of 
service. In a house where comfort is demanded re¬ 
gardless of cost, an interlocking rubber tiling is 
suggested. This flooring absolutely avoids noises 
and slipping and is comfortable to the feet, as well as being of an 
exceptional durability. Other floors of a well-merited character 
are unglazed tile, brick, or one of the many patented compositions 
consisting chiefly of cement, which is also fireproof. 
The wainscoting, if adopted for the kitchen, can be of tile, 
enameled brick, or matched and V-jointed boards, varnished or 
painted; but in any event should be connected with the floor in a 
manner to avoid cracks for collecting dust or dirt. This is ac¬ 
complished (when a wooden wainscot is used) by means of a plain 
rounded molding which is set in the rightangle formed by the 
junction of the floor with the wainscot. While seldom seen, be¬ 
cause of the expens-e, a kitchen completely tiled or bricked on 
walls, floor and ceiling is indeed a thing of beauty and necessarily 
an ideally sanitary room. 
The doors, win¬ 
dow frames, dress¬ 
ers and other nec¬ 
essary woodwork 
should be • plain, 
made of medium 
wood and painted 
some light color or 
enameled white; or 
finished in the nat¬ 
ural state with a 
transparent var¬ 
nish. 
The walls and 
ceiling, if not tiled 
or bricked, should 
be finished with a 
hard smooth plas- 
ter 'and painted 
three or four coats 
of some light color 
— light yellow, 
green, or blue mak¬ 
ing a very agree¬ 
able color to the 
eye. This manner 
of treatment per¬ 
mits the walls to be 
washed and kept free from dust and dirt, which latter is a dis¬ 
agreeable feature in the use of wall papers. 
3rd. The proper installation of the various furnishings of the 
kitchen is worthy of much thought and consideration. Of all 
these, nothing is of more vital importance nor appeals more 
strongly to the household than the range. The size of the range 
is largely governed by the size of the house or the number of 
persons it is intented to serve. However, it is advisable to have a 
range not less than three feet square for a seven or eight- 
room house. It should be of a thoroughly modern style, with a 
hood over it, either built in or of sheet iron, an excellent pro¬ 
vision for drawing away the steam and fumes of cooking. And, 
by all means, the range should be placed so that direct daylight 
falls upon it. Most present-day houses also have either gas or 
electric ranges installed in them and these should be near the 
coal range so as to confine all cooking to one part of the kitchen; 
and further, espe¬ 
cially in winter 
when large gather- 
ings are enter¬ 
tained, they fur¬ 
nish a combined 
service. Some 
large establish¬ 
ments, in addition 
to the range, are 
especially equipped 
with “warmers.” 
The sink, being so 
closely allied in its 
usefulness to the 
range, should be 
placed near the lat¬ 
ter and under, be¬ 
tween or near win¬ 
dows, but never 
where the person 
using it would 
have his back to the 
light. It may be of 
(Continued on 
page 74) 
HALL 
There is a large serving-pantry here, with 
the refrigerator set in it—a very con¬ 
venient place 
-J 
An unusual plan, with the service stairs 
built around the chimney 
