(In form of closet or cabinet)

2. The heat center requires the following equipment: a. Stove or range, from 2 by 3 feet to 2 1/2 by 5 feet b. Storage space...

Fuel box or bin, if coal or wood is to be used Pan closet for utensils Water boiler

3. The water center requires the following equipment: a. Sink, 2 by 3 feet, more or less b. Drain-board, 8 square feet or more - part to right and part to left of sink c. Storage space for china and utensils

Shelves and drawers (In form of china closet and pan closet)

The food center should, if possible, be located on an outer wall, with the sink and range centers on inside walls and with light coming from the side. Ordinarily, the position of the dining-room and the location of the main chimneys of the house determine the general location of the sink and the range, respectively. The sink should be near or next the dining-room wall, so that meal service involves a short path of travel and but one handling of dishes.

If possible, the food and water centers should be combined into one arrangement, so that all the table space, such as the table top, the cabinet shelf, and the drain-board, forms a continuous work shelf on the same level.

Ordinarily the stove or the range is the one piece of equipment that should be set somewhat apart. It may even be conveniently placed in a detached position on a separate wall space, partly because the other work is more comfortable if the stove is not too near, and partly because the design of stoves is such that two or three sides must be accessible to the worker.

The question is often asked whether movable or built-in equipment is preferable. While the use of either sort can be made entirely convenient in arrangement, there is much to be said in favor of built-in equipment as far as cleanliness and appearance are concerned. In the latter case, there are no cracks behind or under the furniture, and, consequently, the moving of heavy articles is unnecessary in cleaning. A table, a stove, and a cabinet, all separate and standing on legs or casters, make the problem of a clean floor more difficult than if the cabinet and the range were set directly on the floor and the table space was supplied by drain-boards or a shelf. Also, the appearance is simpler and more restful with the built-in pieces. However, a satisfactory kitchen can be made by the use of separate pieces.