they require much less labor and litter, and can be instantly started into full force and as quickly turned out when no longer required, while the fact that the heat can be regulated with exactness, makes them superior for certain processes of cooking to any other stove. But while these stoves are convenient and economical, especially in small families, they should be used with much care. Aside from the danger from explosion, which is by no means inconsiderable in the use of gasoline and oil stoves, they are not, unless well cared for altogether healthful. Unless the precaution is taken to use them in well-ventilated rooms or to connect them with a chimney, they vitiate the atmosphere to a considerable extent with the products of combustion. Oil stoves, unless the wicks are kept well trimmed, are apt to smoke, and this smoke is not only disagreeable, but extremely irritating to the mucous membrane of the nose and throat. Oil stoves are constructed on the same principle as ordinary oil lamps, and require the same care and attention.
Quite recently there has been invented by Prof. Edward Atkinson a very unique apparatus for cooking by means of the heat of an ordinary kerosene lamp, called the "Aladdin Cooker." The food to be cooked is placed in a chamber around which hot water, heated by the flame of the lamp, circulates. The uniform heat thus obtained performs the process of cooking, slowly, but most satisfactorily and economically, the result being far superior to that obtained by the ordinary method of cooking by quick heat. The cooker is only used for stewing and steaming; but Mr. Atkinson has also invented an oven in which the heat is conveyed to the place where it is needed by a column of hot air instead of hot water. With this oven, which consists of an outer oven made of non-conducting material, and an inner oven made of sheet iron, with an intervening space between, through which the hot air circulates, no smoke or odor from the lamp can reach the interior.
Kitchen. Utensils.—The list of necessary kitchen utensils must of course be governed somewhat by individual circumstances, but it should not be curtailed for the sake of display in some other department, where less depends upon the results. A good kitchen outfit is one of the foundation-stones of good housekeeping. The following are some of the most essential:—
Two dish pans; two or more papier-maché tubs for washing glassware; one kneading board; one bread board; one pair scales, with weights; scrubbing and stove brushes; brooms; dustpans; roller for towel; washbowl; soap dish; vegetable brushes.
For the Tin Closet.-One dipper; one egg-beater; one two-quart pail; one four-quart pail; six brick-loaf bread pans; three shallow tins; three granite-ware pie tins; two perforated sheet iron pans for rolls, etc.; one set of measures, pint, quart, and two quart; two colanders; two fine wire strainers; one flour sifter; one apple corer; one set patty pans; two dripping pans; two sets gem irons; one set muffin rings; one toaster; one broiler; the six saucepans, different sizes; two steamers; six milk-pans; one dozen basins, different sizes; one chopping bowl and knife; six double boilers; two funnels, large and small; one can opener; griddle; kettles, iron and granite ware; two water baths.
For the Dish Closet.—One half dozen iron-stone china cups; three quart bowls; three pint bowls; two large mixing bowls; two quart bowls with lip; six deep plates; three kitchen pitchers; one glass rolling pin; six wooden and six iron spoons, assorted sizes; six kitchen teaspoons; one stone baking pot; glass jars for stores; crocks and jars.
The Pantry.—The pantry and china closet should have direct light and good ventilation. The dark, dingy places sometimes used for this purpose are germ breeders. There should be plenty of shelf room and cupboards for the fine glass and china-ware, with a well-arranged sink for washing the dishes. The sink for this purpose is preferably one lined with tinned or planished copper; for dishes will be less liable to become injured and broken then when washed in an iron or earthen-ware sink. Extension or folding shelves are a great convenience, and can be arranged for the sink if desired. The accompanying cuts illustrate a sink of four compartments for dish-washing, devised by the writer for use in the Sanitarium Domestic Economy kitchen, which can be closed and used as a table. Two zinc trays fit the top, upon which to place the dish drainers. If preferred, the top might be arranged as a drainer, by making it of well-seasoned hard wood, with a number of inclined grooves to allow the water to run into the sink. If the house be heated by steam, a plate-warmer is an important part of the pantry furnishing.
Compartment Sink for Dish-Washing. Open.
The Storeroom.—If possible to do so, locate the room for the keeping of the kitchen supplies on the cool side of the house. Plenty of light, good ventilation, and absolute cleanliness are essential, as the slightest contamination of air is likely to render the food supply unfit for use.
The refrigerator should not be connected with the kitchen drain pipe, and the greatest care should be taken to keep it clean and sweet. It should be thoroughly scrubbed with borax or sal-soda and water, and well aired, at least once a week. Strongly flavored foods and milk should not be kept in the same refrigerator. The ice to be used should always be carefully washed before putting in the refrigerator. Care should also be taken to replenish it before the previous supply is entirely melted, as the temperature rises when the ice becomes low, and double the quantity will be required to cool the refrigerator that would be necessary to keep it of uniform temperature if added before the ice was entirely out.
The Water Supply.—The water used for drinking and cooking purposes should receive equal consideration with the food supply, and from whatever source obtained, it should be frequently tested for impurities, since that which looks the most refreshing may be contaminated with organic poison of the most treacherous character.
Compartment Sink for Dish-Washing. Closed.
A good and simple test solution, which any housewife can use, may be prepared by dissolving twelve grains of caustic potash and three of permanganate of potash in an ounce of distilled water, or filtered soft water. Add a drop of this solution to a glass of the water to be tested. If the pink color imparted by the solution disappears at once, add another drop of the solution, and continue adding drop by drop until the pink color will remain for half an hour or more. The amount of the solution necessary to security permanent color is very fair index to the quality of the water. If the color imparted by the first one or two drops disappears within a half hour, the water should be rejected as probably dangerous. Water which is suspected of being impure may be rendered safe by boiling. Filters are only of service in removing suspended particles and the unpleasant taste of rain water; a really dangerous water is not rendered safe by filtering in the ordinary manner.
Cellars.—Sanitarians tell us that cellars should never be built under dwelling houses. Because of improper construction and neglect, they are undoubtedly the cause of much disease and many deaths. A basement beneath the house is advantageous, but the greatest of care should be given to construct it in accord with sanitary laws. It should be thoroughly drained that there may be no source of dampness, but should not be connected with a sewer or a cesspool. It should have walls so made as to be impervious to air and water. An ordinary brick or stone wall is inefficient unless well covered with good Portland cement polished smooth. The floors should likewise be covered with cement, otherwise the cellar is likely to be filled with impure air derived from the soil, commonly spoken of as "ground air," and which offers a constant menace to the health of those who live over cellars with uncemented walls and floors.
Light and ventilation are quite as essential to the healthfulness of a cellar as to other rooms of the dwelling. Constantly during warm weather, and at least once a day during the winter season, windows should be opened wide, thus effecting a free interchange of air. All