at some future time, give you a few hints on cookery, particularly on _impromptu_ dishes, which I trust you will find useful; but I must now return to the fitting up of the kitchen. You tell me you shall want a new kitchen-range, and ask what kind I would recommend. I would advise you to shun all those that are said to burn remarkably little fuel, as they are generally very complicated, and of course extremely liable to go out of order; a serious inconvenience any where, but particularly in the country. I should recommend you to have an open grate from four feet to eight feet wide, having of course a contrivance to make the part intended to contain the fire larger or smaller at pleasure; and the fireplace should be at least two feet deep, to allow of a boiler behind the fire, communicating with another on the side of the grate, care being taken either to have the boilers fed constantly by a pipe from a cistern, or to have them filled every night when the fire is low, as it is very dangerous to pour cold water into a boiler when it is nearly empty and quite hot. The sudden change from heat to cold sometimes indeed makes the iron contract so rapidly as to burst the boiler. It is useful to have an oven on one side of the grate, not, indeed, for baking any thing, for food seldom has its proper flavour when cooked in such ovens, but to keep plates and dishes warm. The floor of a kitchen is generally laid with stone, but it is a great comfort to the cook to have a part boarded near a table under one of the windows, for the convenience of standing upon the boards when in the act of cooking. The kitchen doors should have their hinges on the side next the fireplace, to avoid disturbing the current of air near the fire when they are opened.