for well and for rain-water--one having a forcing power to throw water
into the reservoir in the garret, which supplies the water-closet
and bath-room. On the other side of the sink is the dish-drainer, with a
ledge on the edge next the sink, to hold the dishes, and grooves cut
to let the water drain into the sink. It has hinges, so that it can
either rest on the cook-form or be turned over and cover the sink.
Under the sink are shelf-boxes placed on two shelves run into grooves,
with other grooves above and below, so that one may move the shelves
and increase or diminish the spaces between. The shelf-boxes can be
used for scouring-materials, dish-towels, and dish-cloths; also to
hold bowls for bits of butter, fats, etc. Under these two shelves is
room for two pails, and a jar for soap-grease.

Under the cook-form are shelves and shelf-boxes for unbolted wheat,
corn-meal, rye, etc. Beneath these, for white and brown sugar, are
wooden can-pails, which are the best articles in which to keep these
constant necessities. Beside them is the tin molasses-can with a tight,
movable cover, and a cork in the spout. This is much better than a jug
for molasses, and also for vinegar and oil, being easier to clean and
to handle. Other articles and implements for cooking can be arranged
on or under the shelves at the side and front. A small cooking-tray,
holding pepper, salt, dredging-box, knife and spoon, should stand close
at hand by the stove, (Fig. 14.)

[Illustration: Fig. 14.]
[Illustration: Fig. 15.]

The articles used for setting tables are to be placed on the shelves
at the front and side of the sink. Two tumbler-trays, made of
pasteboard, covered with varnished fancy papers and divided by wires,