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.