Miss Parloa's kitchen companion

Of course, it is desirable to have the room divided into two parts, — a thin partition will suffice, — that the milk and butter in one compartment shall not absorb the flavor of meats, fish, fruits, or vegetables kept in the other. If there be no refrigerator in the pantry, have one in this room. Ice will not melt so quickly here as in other parts of the house. A writer who has given considerable thought to the subject of ventilation says that " a great mistake is sometimes made in ventilating cellars and milk-houses. The object of ventilation is to keep the cellars cool and dry, but this object often fails of being accomplished by a common mistake, and instead the cellar 'is made both warm and damp. A cool place should never be ventilated unless the air admitted is cooler than the air within, or is at least as cool as that, or only a very little warmer. The warmer the air the more moisture it holds in suspension. Necessarily, the cooler the air the more this moisture is condensed and precipitated. When a cool cellar is aired on a warm day, the entering air being in motion appears cool ; but as it fills the cellar the cooler air with which it becomes mixed chills it, the moisture is condensed, and dew is deposited on the cold walls, and may often be seen running down them in streams. Then the cellar is damp, and soon becomes mouldy. To avoid this, the windows should only be opened at night, and late, — the last thing before retiring. There is no need to fear that the night air is unhealthful ; it is as pure as the air of midday, and is really drier. The cool air enters the apartment during the night and circulates through it. The windows should be closed before sunrise in the morning, and kept closed and shaded through the day. If the air of the cellar be damp, it may be thoroughly dried by placing in it a peck of fresh lime in an open box. A peck of lime will absorb about seven pounds, or more than three quarts, of water ; and in this way a cellar or milkroom may soon be dried, even in the hottest weather." THE CHINA CLOSET. Between the kitchen and dining-room there should be a closet where the dining-room dishes (except rare glass and china) can be kept, and where the glassware, silver, and delicate china — if not all the china — can be washed. A window is needed in this room. Have the floor made of hard wood, unless it is to be covered. If covered, use linoleum. A woollen carpet never should be laid in a china closet. The walls may be sheathed, or plastered and painted. Everything considered, sheathing with well-finished hard wood is the best plan. On one side of the room have closets about three feet high, beginning at the floor. Above the closets have broad shelves. These should have deep grooves, so that meat dishes may be placed on edge and inclined against the wall. On the opposite side of the room have a similar tier of shelves, with drawers, instead of closets, under the lowest. If the room be planned like that in the design given, there will be space between the two tiers of shelves already mentioned for still another tier, although it will be better to save this space for the steps needed for reaching the high shelves. These steps should be broad, as a precaution against accidents to anybody and damage to dishes.