Practical hints to builders and those contemplating building / Facts worth considering relating to foundation, cellar, kitchen, chimney, cistern, brick-work, mortar, heating, ventilation, the roof, and many items of interest to builders.

by National Sheet Metal Roofing Co.

THE KITCHEN.

Somehow, our architects and builders habitually neglect to study the requirements of the kitchen, but persist in constructing for this use a plainly constructed room, generally cramped in size, with no means of escaping the great heat generated by the range or stove, which in the hot months of summer is almost unbearable. If men were often obliged to remain in such a place, a large part of the day during the hot season, they would be quick to seize upon any plan which would mitigate the heat. But as their wives, daughters or “help” preside in that department, they offer no amendment to the long-established mode of kitchen construction.

Now, a kitchen can be so constructed that even with the largest size family-stove or range in use, it will be as comfortable as any other room in the house, and at an expense not to exceed the cost of the stove or range used. To do this, build of brick a large open fire-place, say from three to twelve inches broader than the length of the stove or range to be used, and from front to rear deep enough to receive the same. It is best to set an ordinary cook-stove with the side to the front, so that the oven door can be convenient. The oven door, of course, on the opposite side is permanently closed. The range being differently constructed can readily be set in the brick enclosure or open fire-place, the walls of which should be built perpendicular to the floor, and about five feet high. The back wall should be sufficiently thick to commence at this point a smoke-flue 8 × 12 inches, with an opening to receive the smoke-pipe from the range or stove, and continue it out through the roof of house (see “Chimneys”); resting on the walls of this open fire-place build, either with wood or brick, a tapering flue, so that after emerging from the roof it will expose an opening of not less than four square feet. A cap should be put over this to prevent an entrance of rain, but not to contract the draught space.

You will see by this arrangement you have a large chimney with a fire-place at the bottom large enough to receive the stove or range. Now construct a sliding sash with double strength glass, and balanced with weights, with the upper end of sash inside the draught flue, and the lower end to reach within a foot of the floor, and about four inches from the side of stove. You will readily perceive that the heat from the stove inside the flue will constantly cause a strong draught between the bottom of the sash and the floor, which will prevent heat from escaping into the kitchen, keeping it as cool as any room in the house. Even with the sash up, the draught will take nearly all the heat through the flue over the stove, carrying with it the steam and odor during the process of cooking. A coat of whitewash inside the brick-work will add to the appearance and give light, which is shadowed by the flue.

The kitchen should be large and light, and, if possible, be joined by a broad covered porch, upon which much of the kitchen work can be done in warm weather.

As this little book is merely hints to builders, we cannot go into the details of hot and cold water, stationary wash-tubs and such matters. But we will say, more important than all this is a well-constructed drain pipe, not less than three inches in diameter, leading from the kitchen sink to a point some distance (according to the nature of the ground) from the house. This pipe inside the kitchen, should have a trap to prevent offensive odors escaping into the room.