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dishes in better view. The flooring of the place, espe
cially near the range, should properly be of bricks or
asphalt. With a wooden floor, it is liable to get greasy,
full of stains, becomes slippery, and, necessarily, looks
badly. The bricks can be easily scrubbed and rubbed
clean.
In fixing up the kitchen have it very convenient for
the cooks to place the castrols near the range, to do
away with unnecessary walking, making it more agree
able for the cooks. The pot-washer should also have
a shelf, upon which to place his soap, cans, brushes, etc.
The edge of the water-boxes should be lined with
metal (soft lead, for instance), in order to avoid the
wearing out 'of the boxes, and to keep the pots from
being dented. There should be kept ready for use
pot-brusbes, soap, sapolio, rags, etc., for cleaning cop
per-ware as well as the sinks. A table should also be
plaeed in the kitchen—when there isn't room in the
restaurant—for the convenience of fixing and dressing
the necessary salads (lobster, potato, chicken, etc.), for
the silverware, butter plates, bread plates, cut bottles,
tub with cracked ice, pitchers for dressing, etc. It is
a very practical point to have your stationary boxes,
such as water-boxes for washing dishes, connected in
such a way, as to have hotwater in one box, cold water
in the one adjoining, and a third box, if possible, in
which to place the crockery, that has been washed,
out of hand. Wherever the boxes for the dish-washer
may be placed, it is absolutely necessary to have a suf
ficient amount of shelving, upon which to place tools,
but not too many shelves, for they are liable to ac
cumulate dirt, filtb, roaches, and other insects; and,
wherever the water-boxes and steam-table are located,
the floor should be kept in a very dry and clean condi
tion. The fact is, that- the floor of the entire kitchen
should be kept in such a perfect condition, without
slops or grease, that it could be subjected to inspection