The Cottage Kitchen.
A. The grate, as before.
B. The boiler.
C. Reservoir to supply boiler.
D. Oven.
E. The screen. This is a simple wooden rail covered with tin, and can be used as a clothes-horse.
F. Swing bracket, to support a pan.
G. Bracket for roasting, and gridiron, before described.
H. Ash-pit, and air drain communicating with the exterior.
I. The sink, with taps for hot and cold water. The coal-box may be placed underneath.
K. Plate-rack.
L. Water-butt.
M. The dresser, with drawers and slide boards.
N. Place for the sponge and water.
O. Salt and spice-box.
P. The meat-safe, placed at the upper part of the larder, which is well ventilated by panes of perforated zinc in the window.
Q. Potatoes, beneath the stairs.
R. Plate shelves.
S. Shelves for the pans, below the plate shelves.
T. Copper.
Nothing but light wine is drunk at the first coarse, but at the second my guests are at liberty to drink wines of any other description, intercepting them with several hors-d’œuvres, which are small dishes of French pickled olives and sardines, thin slices of Bologna sausage, fillets of anchovies, ciboulettes, or very small green onions, radishes, etc.; also a plain-dressed salade à la Française (for which see end of the entrées, Kitchen at Home), fromage de Brie, Neufchatel, or even Windsor cheese, when it can be procured. The coffee and dessert I usually leave to the good taste and economy of my menagère.