stove-room must be lined with shelves; those on the side by the cellar
stairs, to be one foot wide, and eighteen inches apart; on the other
side, shelves may be narrower, eight inches wide and nine inches apart.
Boxes with lids, to receive stove utensils, must be placed near the
stove.

On these shelves, and in the closet and boxes, can be placed every
material used for cooking, all the table and cooking utensils, and all
the articles used in house work, and yet much spare room will be left.
The cook's galley in a steamship has every article and utensil used
in cooking for two hundred persons, in a space not larger than this
stove-room, and so arranged that with one or two steps the cook can
reach all he uses.

In contrast to this, in most large houses, the table furniture, the
cooking materials and utensils, the sink, and the eating-room, are at
such distances apart, that half the time and strength is employed in
walking back and forth to collect and return the articles used.

[Illustration: Fig. 13.]

Fig. 13 is an enlarged plan of the sink and cooking-form. Two windows
make a better circulation of air in warm weather, by having one open
at top and the other at the bottom, while the light is better adjusted
for working, in case of weak eyes.

The flour-barrel just fills the closet, which has a door for admission,
and a lid to raise when used. Beside it, is the form for cooking, with
a moulding-board laid on it; one side used for preparing vegetables
and meat, and the other for moulding bread. The sink has two pumps,