lation. The dark, dingy places sometimes used for this
purpose are germ breeders. There should be plenty of shelf room and
cupboards for the fine glass and china-ware, with a well-arranged sink
for washing the dishes. The sink for this purpose is preferably one
lined with tinned or planished copper; for dishes will be less liable to
become injured and broken then when washed in an iron or earthen-ware
sink. Extension or folding shelves are a great convenience, and can be
arranged for the sink if desired. The accompanying cuts illustrate a
sink of four compartments for dish-washing, devised by the writer for
use in the Sanitarium Domestic Economy kitchen, which can be closed and
used as a table. Two zinc trays fit the top, upon which to place the
dish drainers. If preferred, the top might be arranged as a drainer, by
making it of well-seasoned hard wood, with a number of inclined grooves
to allow the water to run into the sink. If the house be heated by
steam, a plate-warmer is an important part of the pantry furnishing.

[Illustration: Compartment Sink for Dish-Washing. Open.]

THE STOREROOM.--If possible to do so, locate the room for the
keeping of the kitchen supplies on the cool side of the house. Plenty of
light, good ventilation, and absolute cleanliness are essential, as the
slightest contamination of air is likely to render the food supply unfit
for use.

The refrigerator should not be connected with the kitchen drain pipe,
and the greatest care should be taken to keep it clean and sweet. It
should be thoroughly scrubbed with borax or sal-soda and water, and well
aired, at least once a week. Strongly flavored foods and milk should not
be kept in the same refrigerator. The ice to be used should always be
carefully washed before putting in the refrigerator. Care should also be
taken to replenish it before the previous supply is entirely melted, as
the temperature rises when the ice becomes low, and double the quantity
will be required to cool the refrigerator that would be necessary to
keep it of uniform temperature if added before the ice was entirely out.

THE WATER SUPPLY.--The water used for drinking and cooking purposes
should receive equal consideration with the food supply, and from
whatever source obtained, it should be frequently tested for impurities,
since that which looks the most refreshing may be contaminated with
organic poison of the most treacherous character.

[Illustration: Compartment Sink f