The third rule is one which, as I have already stated, stands seriously in the way of any commercial “pushing” of Rumford’s kitchen ranges. Those which he figures and describes are all of them masonic structures, not ironmongery; the builder must erect them, they cannot be bought ready-made; but, now that public attention is roused, I believe that any builder who will study Rumford’s plans and drawings, which are very practically made, may do good service to himself and his customers by fitting up a few houses with true Rumford kitcheners, and offering to reconstruct existing kitchen ranges, especially in large houses. The fourth rule is one that is sorely violated in the majority of kitcheners, and without any good reason. The heat from the fire of any kitchener, whether it be of brick or iron, should first do the work demanding the highest temperature, viz., roasting and baking, then proceed to the boiler or boilers, and after this be used for supplying the bed-rooms and bath-room, and the housemaid, etc., with hot water for general use, as Rumford did in his house at Brompton Row, where his chimney terminated in metal pipes that passed through a water-tank at the top of the house. Linen-closets may also be warmed by this residual heat. The fifth rule is also violated to an extent that renders the words uttered by Rumford nearly a century ago as applicable now as then. He said, “Nothing is so ill-judged as most of those attempts that are frequently made by ignorant projectors _to force the same fire to perform different services at the same time_.” Note the last words, “same time.” In the uses above mentioned the heat does different work successively, which is quite different from the common practice of having flues to turn the flame of one fire in opposite directions, to split its heat and make one fireplace appear to do the work of two. Every householder knows that the kitchen fire, whether it be an old-fashioned open fireplace, or a modern kitchener of any improved construction, is a very costly affair. He knows that its wasteful work produces the chief item of his coal bill, but somehow or other he is helpless under its infliction. If he has given any special attention to the subject he has probably tried three or four different kinds without finding any notable relief. Why is this? I venture to make a reply that will cover 90 per cent, or probably 99 per cent of these cases, viz., that he has never considered the main source of waste, which Rumford so clearly defines as above, and which was eliminated in all the kitchens that he erected.