To answer this question it is necessary to consider its general arrangement. The north side is filled by a window, the range, and the outside door. This with the adjacent east side, we call “the cooking side.” Here are arranged boilers, sauce-pans, broilers, and all implements large or small needed for cooking. The south side is filled by the door leading into the refrigerator-closet, the baking-table, and the door leading into the butler’s pantry. This we call the “baking side,” for here is the baking-table with its bins for flour and meal, its drawers for baking-spoons, knives and forks, and sliding shelves for baking and for bread-cutting. Above it are various small utensils needed in baking, together with spices, essences, and various condiments. A “kitchen indicator” showing articles needed from the grocer’s hangs at the left of the shelf, a peg at the end holds the household bills, and pegs at the right are for shears, scissors, a pin-cushion, and a cushion for needles used in preparing roasts. The west side is the “cleaning side.” This side is our special pride and delight, for here on a corner shelf is our electric fan, the drop-leaf table for drying dishes, the porcelain sink with its shining brass faucets, the nickel instantaneous water-heater, and our fine forty-gallon copper boiler. Here above the sink are collected the cleaning-brushes of various kinds, ammonia, borax, scouring-sand, and all cleaning preparations. The sink is set about three inches too low for comfortable use, a fault in sinks almost universal, and to remedy this defect a rack was evolved from four nickel towel-bars joined by connecting metal plates. Lack of wall space required that the shelf on this side of the room should be shared equally between the preparations for cleaning and the kitchen library, while the basket for newspapers and magazines occupies the end of the cleaning-table. But does not cleanliness of mind accompany cleanliness of material equipment? The outside entry to the kitchen serves, in default of other place, as a cleaning-closet. Here are kept brooms, dusters, scrubbing-brushes, polishing-brushes, dusting-mops and cleaning-mops. Here also, easy of access, is kept the garbage-pail,--three times each week emptied by the city garbage collector and three times each week scrubbed with hot soap-suds. This is our kitchen as regards its ground plan and its exterior aspect. But the student of history always looks behind the external surface and studies the record; hence our kitchen records a belief in a few principles that seem fundamental in a household.