A one-piece enameled iron sink, with high back, will prove a satisfactory appliance. This sink should be large enough to hold a dishpan conveniently. Dishwashing will be more quickly accomplished with the double drain-board before mentioned than if a single drain-board is used. Enameled iron drain-boards are not advisable. They are more showy than serviceable, for, besides being noisy, they are too small to be useful and too hard to be safe for dishes. Suitable drain-boards may be made of ash or of maple, or they may be made of some other wood and covered with zinc. For the purpose of shedding water, wooden drain-boards should be grooved and zinc-covered boards should be provided with a curbed or raised edge. Furthermore, a drain-board should slope slightly toward the sink, on the rim of which it rests. The resulting board level is about 1 inch above the sink level.

The construction of sink-boards requires the most careful workmanship. The use of wood for draining purposes subjects it to the severe test of being continually wet on one side only. In order to avoid warping and splitting, therefore, a sink-board should be thick, heavy, and well cleated on the underside. A surface finish that will render the boards water-resisting should be applied before they are put into use. Usually sink-boards are varnished, but this finish water-marks, wears off, and on the whole is less serviceable than a surface finished with wood filler, followed with linseed oil.

The sink should be supported from the wall, rather than on legs, and should be piped, if possible, through a partition wall rather than through the floor. A sink should be set at a height convenient for the worker-34 inches from the floor is a good average height. The usual height of 30 inches to the top of the rim is too low for most persons.

discussion of plans (figs. 35-38)

The plan of a farmhouse kitchen that has been developed in accordance with the principles of kitchen planning previously described is shown in Fig. 35. It will be found to work out satisfactorily on each of the essential matters of use, location, size, number and location of doors, number and location of windows, and organization of work. In this kitchen, coal or wood is used for fuel, and the equipment is movable.

In Fig. 36 is shown the arrangement of a kitchen in a suburban house. In this case, gas is used for fuel, and the equipment is built in. This arrangement also will be found to stand the test on the points essential to good planning.

The working area of a farmhouse is represented in Fig. 37, in which the principles of kitchen planning are clearly expressed. The relation of the kitchen to the dining-room, the porch, the pantry, and the washroom, should first be noted, after which size, location, openings, and general equipment may be studied. This kitchen has a corner location on the plan, with the food pantry and one wall exposed in a northerly direction. The kitchen proper represents an area of 130 square feet and the pantry an area of 45 square feet. The number of doors has been reduced to two, which are placed adjacent so that travel from the porch occurs around a corner and not across the working center. The most direct passage from the barns lies through the washroom, as should be the case. The windows of the kitchen, which are placed high, light the working area sufficiently and provide good ventilation. Moreover, if it is needed, a complete sweep of air may be obtained from end to end by opening the two pantry doors, over either of which a transom may be built. Both these doors are glazed, in order to afford light and view. A fuel compartment is conveniently located for either kitchen or washroom. An eating porch, looking toward the garden and the sunset, occupies the corner angle between the kitchen and the dining-room. The kitchen and the porch connect with a Dutch door, so that outdoor meals are easily served. Extra food and extra fuel are stored in the cellar, whence they are delivered by a dumb-waiter, or lift.