. The Boston Cooking School magazine of culinary science and domestic economics. Cake-Making THE KITCHEN OF TODAY 61. After Work is Done These are all a patent composition ofwood fiber and plaster, put on in aplastic condition, much as plaster is,and then troweled down and are made in various colors, andhave the advantage of having no jointsor cracks wherein dust can , however, the surfacewears with use. and requires revarnish-ing and repolishing much as a woodenfloor does, but not so often. The well-laid, rift-sawed, hard pinewood floor still finds favor wi
. The Boston Cooking School magazine of culinary science and domestic economics. Cake-Making THE KITCHEN OF TODAY 61. After Work is Done These are all a patent composition ofwood fiber and plaster, put on in aplastic condition, much as plaster is,and then troweled down and are made in various colors, andhave the advantage of having no jointsor cracks wherein dust can , however, the surfacewears with use. and requires revarnish-ing and repolishing much as a woodenfloor does, but not so often. The well-laid, rift-sawed, hard pinewood floor still finds favor with oiled and washed frequently, itdoes not crack or make open should be taken, however, thatthe boards be sawn rift, as any otherkind shortlv means a slivering floor,which, above all things, should beavoided. The question of flooring ismost perplexing, and is most satis-factory! v decided when it is left to themistress of the house. The treatment of the kitchen wallsis important. Wall paper, as a generalrule, should not be used, although covered with a coat of shellac, whichpermits of its be
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
