The Sun.
London, England, 1857-04-18 00:00:00

EN TR AN CES AND EXIT. 3.

There will be seven entrances into the building, and,
when necessary, all of their; will be used as means of
exit ; but one doorway will be reserved exclusively for
the latter purpose. The entrances are as follow :-
1,2, 3, and 4, within the line of the great arch of the
facade ; each entrance being 31. 9in. wide. Through
these the general public will pass into the palace.
5. A doorway to the right of the above, to be reserved
for the passage in and out of season-ticket holders.
6. The c ,rridor from the ra,lway platform ; this cor-
ridor is 24ft. wide, and it will be available forall classes,
either entering or leaving,
7. The north transept. This wilt, of course, be for
the use of ticket-holders who approach the Palace from
the Botanical Gardens, or who wish, after leaving the
Palace, to enter the gardens.
A door to the right of the great arch (on the north or
Botanical Gardens side, and corresponding with the en-
trance for season ticket holders on the soutb) will be for
ex;tonly.

The south transept will not be used as a means of en
ranee or exit.

THE STATE RECEPTION BOOM.
This room (to the right of the grand entrance) is en-
tered from a passage 81t. Gin, wide to the north of the
general entrance from the facade. The room is not
large, being 23ft. by 21ft.; but it is to be decorated and
fitted in the best possible style, Thera are two retiring
rooms adjoining the reception room ; and a doorway
from the la ter into the great ball. The decoration is
not sufficiently advanced to allow of description.
REFRESHMENT BOOMS, &C.
The first-class refreshment room is near the north-west
angle of the Palace, and it is approached by passing out
of the north trar s-pt and along an open colonnade sur-
roundin,, a court 104 a. long by 100 ft. Wide. The room
is 9tift:by 72fr., but at the south-east corner a space
381 t. by 24ft. is partitioned off for retiring rooms; &it
The second-class refreshment room is at the south-east
corner of the Palace, adjoining the main building and
the railway corridor—it being entered through several
doorways from the latter. The extreme dimensions are
1321 t. by 72ft., but 24ft, of the width is cut off and de-
voted to retiring ioonv, &c., of which the supply is
abundant.

A word may be said here as to the cooking arrange.
ments now being completed by Mr. William Donald,
the contractor for the refreshments. The kitchen ad-
joins, and is at the west end of the first-class refresh-
ment room. It is 50ft. long, and 251 t. wide. One side
is occupied by the cooking range, for roasting and boil-
ing ; the opposite side will be devoted to the pastry de-
partment and general preliminaries for cooking ; and the
end next the Botanical Gardens is filled by a hot and
cold-water trough, above which extends a huge plate-
rack. There are three general ovens, each 61t. high and
aft. wide ; and eight confectionery ovens, each 21t. Gin.
square. AU are heated by gas; they have a number of
shelves, and, as a sami h of their powers, we aro told
that each of the large ovens is capable of dressing 300
fowls per hour. For boiling or steaming, there are
eight of Barubcree's large steam kettles ; and we also
find in this capacious yet compact and effective kitchen
two steam-boilers, each of three horses' power, and a
hot-water tank (circulating) of 700 gallons. Hot
closets, hot plates, and the most modern and
apprned c,mveni,nces are here. Mr. Donald, the
contractor, Oinks he is quite within the mark when
ho usldertakes to cook victuals enough to content
100,000 persons daly. Mr. Donald has not yet com-
pleted the laying in" et his stock of wines, ales, por-
ter, &c. ; but he has in his collars the, following quanti-
ties :•--Champagne, 300 dozen bottles ; Moselle, 100
dozen ; French and German wines, 200 &Zen each ;
various, 300 dozen. Bottles of ale and porter, 20,000
dozen ; ale, 1,000 barrels ; London porter, 900 butts.