A manual of home-making

A kitchen in which coal is to be used for fuel is normally larger than one in which gas is to be used, because of the larger size of the ran^c, the need for a convenient supply of fuel, and the fact that for reasons of comfoit the other pieces of furniture cannot be placed too near t!ie stove. Years of experience in planning, equipping, and using kitchens under conservational methods, show that a gas-fuel kitchen with a pass pantry need not exceed 150 square feet of floor space, ant! that a coal-fuel kitchen, together with a pass and food pantry, ordinarily need not exceed an area of 200 square feet of lloor space. This area may be arranged in such shapes as 9 by 12 feet, 10 Ivy 12 feet, 10 by 13 or 14 feet, 1 1 by 1 1 feet, 11 by 12 or 13 feet, or 12 by 12 feet, for the kitchen proper, and 5 by 7, S, 0, or 10 feet, or 6 by 6, 7, or 8 feet, for the pantr>% according as these measure- ments best fit into the plan for the remainder of the house. In general, approximately sf4uare shaf>cs for kitc!iens and pantries am more convenient than are long, narrow ones. Eight feet should be the minimum width for a kitchen. Of course the areas given are merely guides to help determine the probable amount of space needed for kitchen developments and to serve as a sort of check on w^istcful or crow^fled planning. It is very easy to plan a kitchen that is too large; it is also pos- sible to plan a kitchen that is too small, where freedom of motion is crampetl aiitl where one tires of standing always in one place or position. DtJORS After the size and the location of the kitchen have been de- termined, the placing nf the openings is the next step to be con* 104 A MANUAL OF HOME-MAKING sitlL*n*d. Tlip Bubje^t of doors especially should he ^iven mofcsl delibontte atientirni, for the inconvptiioncc of many kitrh ens can In* tl■acc^d luiek to the prescnt'o of too many or wrongly placed doors. It is evident that a kitchen should have as few doors as pos- sible in order to avoid breaking up the wall space and to avoid pasmige through the kitchen to different parts of the house. Ordinarily, five or six doors are needed in connection with the kitchen work: an outside door, a pantry door, a cellar door, a door to the dining-room, and perhaps one leading to a rear stair- way or halL Fortunately, all these dcM^rs need not be located in the kitchen proper. Different com In nations can be arrangeil whereby one dof^r can be made to serve two or tliree purposes. Thujs, the cellar or the rear-stair door might open from a pantiy or fmni an outside entry, which might also contain the outside door. Two or three doors of pa'^sage are all that are needcfl in a wi»ll-planned kitehen. These should, as nearly as possible, be arrangtHl at one side, corner, or end, thus leaving a continuous wall space in an alcove form for the arrangement of eciuipment. TVINDOWS The function of a window is essentially twofold^to admit light and air. Naturally that arrangement of windows will be most reasonable which provides for the best diffusion of light and the best ventilation with the least amount of ghiss space. For, while it is poor economy to have too few windows, it is also poor economy to have too many.