A dictionary of architecture and building; biographical, historical and descriptive (1901)
Sturgis, Russell, 1836-1909 · New York, Macmillan · leaf 405
eat,vegetable and oatmeal kettles. The fixturesare generally double-jacketed iron or tinnedcopper vessels, with steam and water supplyconnections and draw cock for emptying. Inhospitals and public institutions where there arenot so many diflerent kinds of dishes, but Lirgequantities of one kind to… … ./. Itulliliiigs, now romovctl. roof, §inTound«l liy a battlemcnuvl parapet. the chimney brca.st. Af^oining the kitchentliere shouhl be a pantry for tiie storage of food,anil also a storeroom or clo.set for the cop|)er,iron, and eartiien pots, pans, kettles, dishes,and the plates. Sometimes there…
Architecture
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