The kitchen, properly so called, is an apartment of moderate size, surrounded on all four sides by smaller rooms, which form the pastry, the poultry, the butchery, the scullery, and other subordinate offices. There are doorways but no doors, between the different rooms, all of which are formed in such a manner that the chief cook, from one particular spot, can command a view of the whole. In the centre of the kitchen is a table and a hot closet, where various knicknacks are prepared and kept to a desired heat, the closet being brought to any required temperature by admitting steam beneath it. Around the hot closet is a bench or table, fitted with drawers and other conveniences for culinary operations. A passage going around the four sides of this table separates it from the various cooking apparatus, which involve all that modern ingenuity has brought to bear on the cuisine. In the first place there are two enormous fireplaces for roasting, each of which would, in sober truth, roast a whole sheep. The screens placed before these fires are so arranged as to reflect back almost the entire heat which falls upon them, and effectually shields the kitchen from the intense heat which would be otherwise thrown out. Then again, these screens are so provided with shelves and recesses as to bring into profitable use the radiant heat which would be otherwise wasted. [Sidenote: MODEL KITCHEN.] Along two sides of the room are ranges of charcoal fires for broiling and stewing, and other apparatus for other varieties of cooking. These are at a height of about three feet from the ground. The broiling fires are a kind of open pot or pan, throwing upward a fierce but blazeless heat; behind them is a framework by which gridirons may be fixed at any height above the fire, according to the intensity of the heat. Other fires open only at the top, are adapted for various kinds of pans and vessels; and in some cases a polished tin-reflector is so placed as to reflect back to the viands the heat. Under and behind and over and around, are pipes, tanks, and cisterns, in abundance, containing water to be heated, or to be used more directly in the processes of cooking. A boiler adjacent to the kitchen is expressly appropriated to the supply of steam for "steaming," for heating the hot closets, the hot iron plates and other apparatus. In another small room the meat is kept, chopped, cut, and otherwise prepared for the kitchen. There are also in the pastry room all the necessary appliances for preparing the lightest and most luscious triumphs of the art. In another room there are drawers in the bottoms of which blocks of ice are laid, and above these are placed articles of undressed food, which must necessarily be kept cool.