A. The kitchen-grate, for roasting, constructed with perpendicular bars, about two feet in height, and backed with Welsh lumps. The opening of the grate has a slide, working up and down, to regulate the draught.

B. A boiler behind the grate, from which a constant supply of hot water is obtained.

C. The smoke-jack.

D. The screen and plate-warmer.

E. The dripping-pan.

F. The ash-pit, having an air drain attached, communicating with an air brick at the exterior, to increase the draught required to turn the smoke-jack; it would also prevent the chimney from smoking.

G. The oven, heated by a fire beneath.

H. The bain marie, heated by hot water circulating from the boiler.

I. The hot plate, heated by a fire. The coal would be kept underneath.

K. A charcoal, or gas stove.

L. Thick kitchen table, with sliding shelves and rows of drawers.

M. Place for wet sponge to wipe the table.

NN. Seasoning box, and fish-sauce box, made to turn on centre pivots.

O. Dresser with cupboards beneath, to put four entrÉe services of china; above it the shelves and hooks for covers, baking-sheet, &c.

P. Iron rail, or shelf for coppers.

Q. Dresser for dishes, with drawers for small kitchen utensils, one drawer for fat and a slide-board; over it a rail, with hooks for the covers.

R. Iron rail similar to preceding.

S. Rack for the spits, as described in the Kitchen of the Reform Club.

T. The scrubbing-board.

U. The hot water tub, with taps.

W. The cold water tub.

X. The draining-board, grooved and inclined towards the cold water tub.

Y. The plate-rack; that part which is over the tub being perforated with holes at the bottom. The other half of the bottom is inclined in the direction of the holes.

Z. A cistern, in the front area.