A good cooling room, in which can be stored large quantities of the perishable supplies, has now come to be regarded as essential to economical housekeeping. The size of the cooling room will depend on the size of the hospital, but there are special features which should always be kept in view, and which can be had in cooling rooms of any size. One important point is to have it so constructed that the ice can be put in from the outside, if it is not manufactured on the premises. Every cooling room needs to have three departments—one large section, well arranged with meat hooks and shelving for meats, one with plenty of shelf space for vegetables and fresh fruits, and one for milk, butter and eggs. The separation of these articles is highly important. Vegetables and fruit will taint milk and also meat, and meat alone will injure milk. The best goods that can be purchased will quickly deteriorate unless properly cared for, and in a hospital, where the most capricious appetites have to be catered to, the keeping of the edibles sweet and fresh is of the utmost importance. [Illustration] [Sidenote: The Storeroom] The storerooms should be light, well ventilated, cool and dry. The shelving, if arranged in sections in the central part of the room, similar to the arrangement in libraries, will be much easier of access and more easily kept clean. Labeled receptacles, with covers for all the varied commodities used in the domestic department, should be provided, thus rendering it unnecessary to store supplies of any kind in paper sacks. A special closet for canned fruit will also be needed. Provision should be in the kitchen for the care of such supplies as are needed for each day. [Sidenote: Dishwashing]