Science in the Kitchen: A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

should open from the top to allow a complete change of air, for light and fresh air are among the chief essentials to success in all departments of the household. Good drainage should also be provided, and the ventilation of the kitchen ought to be even more carefully attended to than that of a sleeping room. The ventilation of the kitchen should be so ample as to thoroughly remove all gases and odors, which, together with steam from boiling and other cooking processes, generally invade and render to some degree unhealthful every other portion of the house. It is the steam from the kitchen which gives a fusty odor to the parlor air and provides a wet-sheet pack for the occupant of the "spare bed." The only way of wholly eradicating this evil, is the adoption of the suggestion of the sanitary philosopher who places the kitchen at the top of the house. To lessen to discomforts from heat, a ventilator may be placed above the range, that shall carry out of the room all superfluous heat, and aid in removing the steam and odors from cooking food. The simplest form of such a ventilator this inverted hopper of sheet iron fitted above the range, the upper and smaller end opening into a large flue adjacent to the smoke flue for the range. Care must be taken, however, to provide an ample ventilating shaft for this purpose, since a strong draft is required to secure the desired results. There should be ample space for tables, chairs, range, sink, and cupboards, yet the room should not be so large as to necessitate too many steps. A very good size for the ordinary dwelling is 16 x 18 feet. Undoubtedly much of the distaste for, and neglect of, "housework," so often deplored in these days, arises from unpleasant surroundings. If the kitchen be light, airy, and tidy, and the utensils bright and clean, the work of compounding those articles of food which grace the table and satisfy the appetite will be a pleasant task, and one entirely worthy of the most intelligent