The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1898-06-29
Have You q Model Kitcheni

The Rural New Yorker had last
week on its first page a long and valu-
able article on the Farmers Kitchen"
written by F. H. Ballon. In brief,
Mr.. Ballon says this is an age of speci-
al machinery for special purposes, and
he believes in special purpose, neat,
cosy, well arranged little kitchen. He
has one and gives us the plan. There
are many points that are admirable.
For example, they have an elevator or
dumb waiter. This comes up into a
little closet in the kitchen, which has a
door to it. Open the door and you can
put in on the shelves butter, cream,
meat, fruit, etc., from the table and
lower them into the cellar. 1t saves
much running up and down the cellar
stairs. Then they have sink and
pump 80 water can be drawn in the
kitchen, little toilet room with water
basin and tank, double cupboard
opening into dining-room as well as
kitchen, large store-room closet with
floors, etc., etc. With all this l agree
heartily. We have all these things in
our kitchen except the elevator. We
studied over whether to have that or a
refrigerator for some time and decided
on the latter. We do not have to run
any elevator up and down, and the
temperature in the refrigerator is very
much cooler than in cellar. Our re-
frigerator is in the partition between
kitchen and dining room, same as the
double cupboard. Without hardly TAX
ing step we can put things from the
table into the refrigerator. And it is
large one; larger than Mr.. Balloons
elevator, think. If you have ice /
would advise first-class refrigerator;
if not, put in an elevator by all means,
and put bath.tub into your toilet room
as soon as you can. We have one and
it is in daily use and greatly enjoyed.
And make the kitchen closet, or store
room large. Ours is 6x6 and has a
small window in it, of course. Our
bath and toilet room is 6x7 feet. We
have pump in there to draw water
from the cistern. l write of these
things, hoping some may be induced
to overhaul their kitchens and make
them handler for the women and more
comfortable. want to Set you think
ing along this line. Some one asked in
a letter the other day why 1 wrote
about the same thing two or three
times along, two or three weeks apart,
perhaps. Why, it is for purpose, to
be sure. There is no happen 80 about
it. You read the first shot and soon
forget it. But just before it passes
out of your mind try and stir you up
again. If am right perhaps you will
see it and be benefited in time. At
any rate l do my duty if l keep peck
lug away at you.
COMFORT IN A BLUE FLAME OIL
STovE.-But now there is one thing
friend Ballon hasn't got in his kitchen
that ought to be there, and one thing
he has that 1 should not want. First,
they have cook stove standing near
the center of the room. This is very
well for winter, but for about four
months in summer special purpose
comfortable kitchen ought to have in
it blue flame oil stove on which to
cook and bake. Mr.. Ballon does not
mention anything of the kind. A
convenient kitchen loses half it's val
ue in July and August, when it is 80
hot it almost roasts one alive. And it
can hardly be otherwise when the rner-
curry is in the nineties and heavy
cook stove is used to do the work on.
No, that kitchen needs one of the p.
FPS three-burner blue flame stoves and
an oven. The cost is only $40. We
use the same make of stove. Where
one is to use it only in hot weather, by
putting little platform under it, to
raise it about foot, the low stove will
answer nicely. We use ours the year
around, 30 we got full height stove.
Now, some have written us about these
stoves, that they gave off more heat than
they expected. Well, it requires some
heat to cook. The advantage of an oil
stove is that you do not have any stove
heated up to radiate heat and to keep
hot long time after you are through
using the fire. The heat from q blue
fame stove is concentrated almost en-
tirely into the dish you are doing the
cooking in. Very little, indeed, comes
out into the room. There is more ra-
diation from the oven, of course, when
you are baking; but not nearly what
comes from q cast-iron stove. Now,
there are two points you should pay
particular attention to in building or
fixing over kitchen. One is ventila-
ton, the other light. The room should
be bright and cheerful, as the women
spend 30 much time there, and it should
be 30 arranged that plenty of air can
pass through it freely. Our kitchen
and dining-room open together and we
can use three outside doors and three
windows to get air. There is door
and window on the west side and the
east and the north. By lowering the
windows at the top, in warm weather
(they are hung with weights and open