Note

If grease-trap is used, the waste from sink to be connected to grease-trap and not to the iron waste-pipe.

Grease-Trap

Furnish and set where shown on plan grease-trap. [Here state whether it is to be attached to sink, placed in kitchen or basement, or built of masonry outside the house.] Make all necessary connections between sinks, grease-trap, and waste-pipe.

Pantry-Sink

As shown on plans, furnish and fit up one butler's sink [state size and whether of copper or porcelain], and set the same in wood [or, if preferred, in 1 1/4-inch marble slab, with countersunk face, molded edges, and back of 7/8-inch marble, twelve inches high.] Supply with hot † and cold water through 1/2-inch lead pipe and two upright pantry-cocks [state kind or make, and kind of plating], with the necessary plug, chain, and chain-stay [or state special waste arrangement, if any is preferred]. Waste through 1 1/2-inch lead pipe, and 1 1/2-inch lead trap and trap-screw, to connect with iron waste-pipe, as elsewhere provided for, or if grease-trap is used with the latter.

Safes

Place safes of 4-lb. sheet-lead under all fixtures above the kitchen-floor, the sizes of the spaces occupied by said fixtures, edges to be turned up at least two inches all round. Carry a 1-inch lead drip-pipe from safe under tank, and connect each safe-waste with it; carry down to cellar and discharge where leakage will be readily noticed, the end of drip-pipe being suitably protected [here state manner of protection] to prevent odor from cellar or kitchen being carried into the upper part of the house. Provide 1 1/2-inch convex strainer for each safe, securely soldered to the lead.

Cold- Water Supply

Pay corporation charges and insert a tap in street-main (if not done by Water Department), and from that point furnish and connect with corporation-tap a 3/4-inch pipe of weight as specified under "General Requirements." Run this pipe in cellar to a point as near directly under tank as practicable, and continue pipe to above and over the tank. Place a 3/4-inch round-way lever-handle stop and waste cock just inside cellar-wall, to shut off water from house and to empty all house-pipes when necessary. Run a special line of 3/4-inch lead pipe, as shown, from inside stop and waste cock, to supply the kitchen and pantry sinks. All other branches to fixtures to be taken, not from rising main, but from down pipe from tank to boiler, as shown.

+ If brass pipes are preferred for the hot-water pipes, the specification can be modified to call for brass instead of lead.

Tank

Line a tank holding 200 gallons [tank to be furnished ready for lining by the owner] with copper [or lead; state size of sheets and weight required]. Supply tank from rising main, as described heretofore, through a 3/4-inch ball-cock [state kind and make required], and provide a tank-valve, with air-tube carried above water-level in tank, placed at bottom of tank, and from it run 3/4-inch lead pipe to boiler and fixtures as shown. Provide 2-inch lead overflow-pipe for tank, and run same to nearest roof-gutter or to a roof lower than tank. Provide brass flap-valve at outlet end to keep out cold air. [If discharge into gutter or on some roof is impracticable, carry overflowpipe down to kitchen and discharge over sink.] From bottom of tank carry a 1 1/2-inch lead pipe provided with a 1 1/2-inch round-way stop-cock, placed just under the tank, and connect pipe with overflow-pipe for emptying the tank to permit of frequent cleansing. (See Figure 144.)

Figure 14.;.