Successful farming : a ready reference on all phases of agriculture for farmers of the United States and Canada . Door for passage of soiled dishes to bepassed back. 7—Shelves in pantry. 8, 9 and 10—Shelves with glass doors. 11—Shelves in cold pantry. starting point and should be planned as carefully as any other part. Thewalls should be well constructed of stone, brick or concrete. The floorshould be of cement and there should be enough windows to insure plentyof light and air. The heating plant should go in the basement, a separateroom being planned for it and the fuel. A hot-air furnace is
Successful farming : a ready reference on all phases of agriculture for farmers of the United States and Canada . Door for passage of soiled dishes to bepassed back. 7—Shelves in pantry. 8, 9 and 10—Shelves with glass doors. 11—Shelves in cold pantry. starting point and should be planned as carefully as any other part. Thewalls should be well constructed of stone, brick or concrete. The floorshould be of cement and there should be enough windows to insure plentyof light and air. The heating plant should go in the basement, a separateroom being planned for it and the fuel. A hot-air furnace is the cheapestto install and in a small house is fairly satisfactory. The initial expense ofhot water is greater, but it is most satisfactory, especially in larger houses;it is less affected by wind, is more easily regulated and causes less dirt inthe house. As far from the furnace as possible, and near the stairs, should 1 Courtesy of U. S. Dept. of Agriculture. ^5 O OO J* w 3 2 CD SB. 3 » OQ 3.— =•- CD g o ?r ^ r P £ oti V! u 0 ft jo P 3 po - 3 ^ r- O 9ct- O 3 ^ g 8 3 2 o ?r 3 -t. HOUSING AND CLOTHING 1039 be a storage room for vegetables, canned goods and extra provisions; thisshould be light and have shelves or cupboards. A dumb-waiter to carrywood, coal and food supplies to the kitchen will add little expense and savemany steps and much back-breaking labor. The cellar stairs, not too steep orwinding, may lead directly to the kitchen, with a landing at the grade level. The Kitchen is a place for preparing food and not a laundry, menswash room or nursery. If well arranged, 8 by 10 feet or 10 by 12 feet willgive ample room for stove, sink, cupboards with working counter and worktable. Utensils used every day may hang on the wall over stove and sink;open shelves above these give place for salt, spices, cereals, coffee, things in constant use will not be any trouble to care for when kept inthis way and the steps saved are well worth counting; the writer knows
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectagriculture, bookyear
