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Clothes Bars

THE floor of the kitchen, unless covered with an oil-cloth, should be of ash, thoroughly seasoned, of full inch-thick stuff. The plank not more than four inches wide, being tongued, grooved, well driven together and "blind nailed." The walls and ceiling, when not wainscotted, should be kalsomined, or painted and varnished so they can be easily washed. They may be papered, but if so, after the paper is thoroughly dry it should have two or three coats of varnish so that the walls may be washed as often as necessary.

The furniture should be solid and simple; the table, or tables, provided with drawers: the chairs wood-bottomed or cane-seated. The stove must be heavy to be lasting, with plenty of oven room, and with the addition of a warm oven to be most economical.

VIII. Cleanliness Indispensable.

In the kitchen absolute cleanliness is indispensable. It is virtue everywhere. Here it is a necessity. It is also economical, for however dirty a kitchen, cleaning time must come, and it is easier and more healthful to clean often than seldom. Every utensil should be thoroughly cleaned and dried each time it is used, and all bright surfaces carefully polished. We do not advise that the stove be blackened every day; a clean, unblacked stove in a clean kitchen is pleasant to look upon. IX. Kitchen Utensils.

AVOID inventions that contain in one and the same implement everything from a cover-lifter to a meat-broiler. We give a very moderate list of utensils for a well-