are provided with a shelf underneath, which runs from end to end at a convenient height from the floor; and this arrangement is exceedingly useful in large kitchens, because it saves a great deal of going to and fro between the centre and side tables; and in small kitchens where the table space is limited the wide shelf forms a good substitute. The table should be made of good, well-seasoned deal or other white hard wood; the top must be smooth, without cracks, and substantial, and the legs perfectly plain and strong. No part of it should be painted, because frequent washing is a necessity, and half-worn paint soon presents a shabby appearance. On the other hand, well-scrubbed wood always looks clean and appropriate when surrounded by bare walls, uncovered floor and pots and pans. The table and one or two substantial chairs comprise the whole furniture. The meat-screen, chopping-block, jelly-stand, mortar, etc., all occupy space, but they are not there to furnish the kitchen.
There is a wide choice in tables specially adapted to the kitchens which fill the double office of Shakespeare's "cook room" and Spenser's "kitchen roome, ne spared for niceness none." Good, plain, firm substantial tables, either square or oblong, with turned legs in walnut or mahogany, or deal stained in imitation of these woods, may be had in sizes and prices to meet the requirements of all.
The term DRESSER was originally applied to a narrow side-table, on which meat was dressed or prepared for use. In modern phraseology the dresser is described as "a kind of kitchen sideboard with rows of shelves for plates, dishes, etc." It may have three drawers in the centre with a cupboard on either side; or the order may be reversed, and each cupboard be replaced by three drawers, with one cupboard in the centre.
In completing the equipment of the kitchen, the number and kind of articles necessary will be determined by its size, and the circumstances of those who occupy the house. Every one should set about the task of furnishing with a fixed determination to have nothing that is not good and serviceable, no matter how plain, in their homes. When means are limited, it is much better to buy what is strictly necessary, and add articles of an ornamental character by degrees.
The Kitchen Clock.—As the observance of time and adherence to punctuality are necessary in almost everything that is done in the kitchen, no kitchen can be regarded as being completely furnished without a clock. The best kind of clock is an eight-day dial, which requires winding up only once a week. An English eight-day clock with a 12-inch dial may be bought for 35s., but a good kitchen clock may be bought for about 6s. The best position for the clock is over the mantelpiece, as in some culinary operations it has to be frequently consulted, and the cook should be able to do this without turning away from the fireplace.
