SCIENCE IX THE KITCHEN

trays fit the top, upon which to place the dish drainers. If pre- ferred, the top might be arranged as a drainer, by making it of well-seasoned hard wood, with a number of inclined grooves to allow the water to run into the sink. If the house be heated by steam, a platc-warmcr is an important part of the pantry furnishing.

The Storeroom. — If possible to do so, locate the room for the keeping of the kitchen su})plies on the cool side of the house. Plenty of light, good ventilation, and absolute cle^nli-

Comixutmciil Sink for Disli-W'asliing. Open.

ness are essential, as the slightest contamination of air is likely to render the food supply unfit for use.

The refrigerator should not be connected with the kitchen drain pipe, and the greatest care should bo taken to keep it clean and sweet. It should be thoroughly scrubbed with borax or sal soda and water, and well aired, at least once a week. Strongly flavored foods and milk should not be kept in the same refrigerator. The ice to be used should ahvaj-s be care- fully A\'ashed before putting in the refrigerator. Care should also be taken to replenish it before the previous supply is entirely melted, as the temperature rises when the ice becomes low, and double the quantity will be required to cool the refrigera-

THE HOUSEHOLD WORKSHOP

tor that would be necessary to keep it of uniform temperature if added before the ice was entirely out.

The Water Supply. — The water used for drinking and cooking purposes should receive equal consideration with the food supply, and from whatever source obtained, it should be frequently tested for impurities, since that which looks the most refreshing may be contaminated with organic poison of the most treacherous character.

A good and simple test solution, which any housewife can use, may be prepared by dissolving twelve grains of caustic

C<jiii[(arlriicMt Sink for Dish-Washing. Closed,

potash and three of permanganate of potash in an ounce of distilled water, or filtered soft water. Add a drop of this solu- tion to a glass of the water to be tested. If the pink color imparted by the solution disappears at once, add another drop of the solution, and continue adding drop by drop until the pink color will remain for half an hour or more. The amount of the solution necessary to secure a permanent color is a very fair index to the quality of the water. If the color imparted by the first one or two drops disappears within a half hour, the water should be rejected as probably dangerous. Water which is suspected of being impure may be rendered safe by boiling. Filters are only of service in removing suspended

70 SCIENCE IN THE KITCHEN.

particles and the unpleasant taste of rain water ; a really dan- gerous water is not rendered safe by filtering in the ordinary manner.

Cellars. — Sanitarians tell us that cellars should never be built under dwelling houses. Because of improper construction and neglect, they are undoubtedly the cause of much disease and many deaths. A basement beneath the house is advanta- geous, but the greatest of care should be given to construct it in accord with sanitary laws. It should be thoroughly drained that there may be no source of dampness, but should not be connected with a sewer or a cesspool. It should have walls so made as to be impervious to air and water. An ordinary brick or stone wall is inefficient unless well covered with good Port- land cement polished smooth. The floors should likewise be covered with cement, otherwise the cellar is likely to be filled with impure air derived from the soil, commonly spoken of as " ground air," and which offers a constant menace to the health of those who live over cellars with uncemented walls and floors.

Light and ventilation are quite as essential to the health- fulness of a cellar as to other rooms of the dwelling. Constantly during warm weather, and at least once a day during the winter season, windows should be opened Avide, thus effecting a free interchange of air. All mold and mustiness should be kept out b)' thorough ventilation and frequent coats of white- wash to the walls. Vegetables and other decomposable articles, if stored in the basement, should be frequently sorted, and all decaying substances promptly removed. This is of the utmost importance, since the germs and foul gases arising from de- composing food stuffs form a deadly source of contamination to the air of the living rooms above, to which it ascends through every crack and crevice.