achment of the simplest sort is a lot
better than none, and need not cost over 50 cents. The more adaptable
kind, with two ends, will be found ticketed at about $2. Thence up to
the elaborate fittings at $250 there are many variations. Sitz baths
and footbaths are rather superfluous in the ordinary bathroom, but we
can spend a hundred dollars for the one and half that for the other
without being taken for plutocrats.

A very fair bathroom, such as would please most of us, may be equipped
on a scale about as follows:

Bathtub............................... $36.00

Five feet long, three-inch roll rim, porcelain enameled, nickel-plated
double bath cock, supply pipes, connected waste and overflow with
cleanout.

Lavatory............................... 30.00

Twenty by twenty-four inches, porcelain enameled, slab, bowl and apron
on four sides in one piece, nickel-plated waste, low-pattern
compression faucets with china indexes, supply pipes with compression
stops, and vented traps.

Closet................................. 35.00

Porcelain enameled, siphonic, oak saddle seat and cover, oak tank (low
set) with marble top and push button, nickel-plated supply pipe with
compression stop.

Total for main essentials..............$101.00

Tub seat, natural oak................. $0.50
Soap holder........................... .90
Sponge holder......................... .95
Toothbrush and tumbler holder......... .75
Glass shelf........................... 1.75
Shower attachment..................... 2.00
Mirror................................ 3.00
Robe hooks............................ .75
Towel bars............................ 1.00
Toilet-paper holder................... .50
Towel basket.......................... 1.00

Grand total...........................$113.10

CHAPTER XI

CELLAR, ATTIC, AND CLOSETS

Modern city and town life, with butcher and grocer so conveniently
near, has done away to some extent with the cellar of ye olden
tyme--dubbed one of the aids to "successful diplomacy," the other being
that very necessary adjunct, a good cook. Those were truly days of
bounteous hospitality and plenty which filled the cellar with barrels
of apples of every variety, bins of potatoes, bushels of turnips and
onions, barrels of pork "put down," corned beef, kegs of cider turning
to vinegar, crocks of pickles and preserves of all kinds, quarters of
beef, pans of sausage