THE LARDER.
A. A dresser with drawers beneath, to deposit sauces and cold meat.
B. Flour box.
C. Narrow upright closet for preserves and spice jars.
D. Marble sub for pastry, with ice drawers, and pickle drawers beneath.
E. Mortar.
F. Safe for cooked meat.
G. Rail hung from the ceiling to hang up meat and game.
H. Boxes of different sizes in two tiers; they are made of slate with wooden moveable fronts, and are for vegetables.
I. Iron rail above, for moulds and spices.
K. Potatoes.
PLAN OF MY KITCHEN AT HOME.
