84 
House & Garden 
HOW TO GET 
THE MOST OUT OE YOUR 
VACATION 
V ACATIONS are mighty important things. 
They give you the rest, the health, the 
change of viewpoint you need to succeed in 
your work or to help you keep the lead you 
already have. There are a few big capitalists 
who have bragged that they never took a vaca¬ 
tion. Most of them never lived long enough 
to enjoy their success. 
No, vacations are very necessary, and the more 
restful yours is the better it fits you for your 
work. 
Get out on some quiet stream or near a deej) 
blue lake or in the country—away from the 
crowd; out in a little cottage of your own. 
Hotels aren’t restful; cottages you rent aren’t 
what you want. Get one of your own. 
Up in Grand Rapids, Michigan, there’s a con¬ 
cern that is building cottages, garages and 
houses complete in their factories. They are 
artistic buildings, beautiful from an architec¬ 
tural standpoint and as strong and practical 
as they can he. Tliey’re shipped in units to 
wherever you wish to go. There they can be 
assembled in a hurry. No building worries 
for you; no inconveniences. 
The buildings are called Togan cottages, 
houses or garages. Send 15 cents to them in 
stamps today for illustrations of these models 
and complete information. The address is 
THE TOGAN-STILES COMPANY 
Dept. W 
GRAND RAPIDS, MICHIGAN 
The PI umbing in Your Kitchen 
waste - pipes. T h e y 
may be connected with 
the adjoining soil or 
waste line well above 
the highest fixture, 
but this will not be 
permitted when there 
are fixtures on more 
than six floors. 
Branch vent pipes 
shall be kept above 
the top of all con¬ 
necting fixtures, so as 
to prevent the use of 
vent pipes as soil 
pipes or waste-pipes. 
Branch vent pipes 
should be connected 
not less than six inches 
nor more than two 
feet from crown of 
trap or side of lead 
bend. 
No form of trap 
will be permitted to 
be used unless it has 
been approved by 
the Superintendent of 
Buildings or the Board 
of Standards and Ap¬ 
peals. 
No anti-siphon trap 
or deep-seal siphon- 
jet fixture shall be 
approved until it has 
successfully passed 
such test as may be 
prescribed by the 
Board of Standards 
and Appeals. 
A set of not more 
than three wash trays 
may connect with a 
single trap, or into 
the trap of an adjoin¬ 
ing sink, provided 
both sink and tub 
waste outlets are on 
the same side of the 
waste line, and the sink 
is nearest the line. 
When so connected, the waste-pipe from 
the wash-trays must be branchea in 
below the water-seal. 
The sizes for traps must not be less 
than those given in the following table: 
Traps for slop sinks.... 3" in diameter 
Traps for kitchen sinks. 2" in diameter 
Traps for wash-trays... 2" in diameter 
Now, of course, all the foregoing re¬ 
lates to the whole house as well as to 
the kitchen. But, as the kitchen sani¬ 
tary conditions depend upon the same 
regimen, the foregoing is a basis for 
kitchen usage. 
The kitchen is mainly concerned with 
the water supply and water waste, 
which is the result of cooking, washing, 
cleaning, and storage (refrigerator). 
Sinks and Connections 
The entry of water to the kitchen is 
effective through faucets, for the most 
part, in some sort of a sink. What 
then should these sinks be, and what 
should be the nature of their connec¬ 
tions? For the most part, the building 
law will take care of connections, but 
the housekeeper should see to it that 
the traps are below the sinks and are in 
plain sight, and that the materials used 
for her own good, should not only be 
within the law, but a little above it. 
Another thing she must remember, in 
ordering sinks, is that they should be 
smooth, in one piece if possible, having 
a seamless interior, non-absorbent, non- 
rusting, and with a certain amount of 
elasticity, so that when hit by sharp 
and heavy utensils, neither the utensil 
nor the sink is cracked or injured by 
the impact. 
The materials to be used in the mak¬ 
ing of sinks are tin, wood, soap-stone, 
galvanized iron, slate, copper, enamel, 
enamel over iron, a porcelain-like ma¬ 
terial over metal, and 
solid porcelain. Stone 
and slate are poor be¬ 
cause they are too 
absorbent. Wood is 
bad for the same rea¬ 
son. Tin rusts, cop¬ 
per is difficult to keep 
clean and is used but 
rarely for anything 
but pantry sinks, 
enamel over iron is 
excellent, porcelain 
over iron is better, solid 
porcelain is regal but 
has the disadvantage 
of having so little re¬ 
siliency that dishes are 
apt to break when 
coming too effectively 
in contact with it. 
This is often obviated 
in the pantry by en¬ 
closing the pantry 
sink in a wooden cas¬ 
ing. The surface of 
good porcelain over 
metal will not scratch. 
Second Grades 
Solid porcelain sinks 
are all made from the 
same material, yet the 
action of fire affects 
some differently from 
others. For instance, 
a workman may fail 
to work out of the 
wet mould a bit of 
air in the clay, and 
when this piece is 
fired in the kiln the 
air condenses and 
bursts out and the re¬ 
sult is a slight streak; 
or a bit of copper may 
get into the clay caus¬ 
ing a green stain on 
the piece. When such 
things occur, it does 
not alter the value of 
the sink, but the high grade manufac¬ 
turer marks these “second grade.” This 
is well for the housekeeper to know as 
it really does not affect the lasting 
qualities and probably the initial cost is 
lower. The shallower a sink is the 
easier, of course, it is to take care of. 
The general run of sinks has the metal 
base with a porcelain-like covering, as 
they are elastic and are kind to falling 
china. However, one cannot go wrong 
in buying any of the enameled, or por¬ 
celain over iron, or the solid porcelain, 
bought from the well-equipped, long 
established manufactories. There is one 
firm which makes a superb solid por¬ 
celain sink in thirteen varieties, includ¬ 
ing two vitreous (porcelain over metal) 
slop skins. When one thinks of one 
firm making so many varieties, and a 
few other firms making almost as 
many, it soon becomes necessary for the 
domiologists to know what to tell a 
plumber to install, before the masculine 
mind installs something for which she 
wilt have little use. Of course, it de¬ 
pends first on what the sink is to be 
used for. In large kitchens, the pot 
sink, vegetable sink, and slop sink are 
used, sometimes two of some of these 
varieties. In the medium kitchen, the 
pot sink and one of the others. In the 
small kitchen, just the ordinary pot 
sink is used. 
Do not buy an all-roll sink; that is, 
a sink with a curved rim and no back, 
unless your kitchen has a tiled wall. 
Why? Because your wall will be 
splashed to the destruction point. 
Very commodious sinks measure S' 2" 
over-all, back 9" high, wall to front, 
26J4". This size sink is often in two 
divisions, one for washing, and one for 
rinsing, and has integral drain boards 
(Continued on page 86 ) 
(ContAllied from page 82 ) 
Starting from the 
top are shown an S 
trap, half S trap, 
S trap, vent and 
cleaning hole, run¬ 
ning trap and S 
trap with cleaning 
hole and cover. 
