it shall not be at any unreasonable distance, whereby an extra amount of carriage of dishes and service is required.
If it be possible in an ordinary town-house of the first or second class, the dining-room should be placed at the back, as it is rarely used except at meal-times, and good outlook is not necessary; besides which, in summer-time, when it is pleasant to have windows open, if the room face a much-used thoroughfare, there is all the unpleasantness of noise of traffic and constant in-rush of dust; whereas, if placed at the back, provided always the light-area into which the room looks be of sufficient size, and lined with glazed bricks, with some slight variation in colored lines or panels, with window-boxes filled with sweet-smelling flowers or shrubs, there is freedom from noise and dust, and the comfort and quiet of the room are considerably enhanced.
Next the dining-room should, if possible, in every house, be arranged a small service-room, with a light service-lift from the basement, by which a considerable saving of labor will be gained, better service, and if, in this room, a small hot plate be fitted up, heated by gas, the plates can be brought in hot instead of half cold, as is so frequently the case. This lift should be taken down in the basement to a small china closet or pantry, close to the kitchen, but quite separate, so that it may not be made a funnel or shaft up which the smell of the kitchen can ascend. If, however, the kitchen be really properly ventilated, with plenty of fresh air inlets and extract-shaft over the fireplace—that is, immediately over the cooking portion of the kitchen—there should be no risk of smell, even if a serving-hatch is made direct into the kitchen; but it is better, if possible, to separate the two by a small lobby. If this special service-room can not be provided, a small lift may easily be arranged in the buffet, or at one end of the dining-room, and this need be only of the lightest description, so as to be easily workable by a maid-servant. To the lift, a speaking tube or electric bell, or both, should be attached, and these will not only be found convenient at meal-times, but, in sudden emergencies, when unbidden and unexpected guests arrive and stay to dinner or luncheon, will give an easy means of communication between the mistress and the cook. It is well to get a service-room on the ground floor, next to the dining-room, if possible, as this can be fitted up with sink and cupboards, all useful for washing up and storing away glass and china, and thus avoiding the risk of carrying up and down stairs. Naturally, the servant, man or woman, is anxious to save him or herself as many journeys from the basement as possible, and thus frequently he or she is inclined to overcrowd the trays, to the imminent risk of everything on them.
As a rule, a dining-room must have a central light over the table, but this should not be of such a size as to impede the view from either end, or to cause an amount of heat on the heads of those who are sitting round it. A small light, with a shade made to throw its rays
