Also from How to Build Furnish and Decorate...
In portieres, change the color for each opening, even if in the same room, unless an entire color scheme is carried throughout the room in decoration and furniture. Half the artistic effect of an apartment depends upon its portieres, and so it behooves the wise woman to look well to the selection of her draperies. In buying portieres it is not so much a question of money as of good taste. Some of the inexpensive denims answer the purpose quite as well as more costly material. It can be obtained in quite a number of colors ; blue, green, etc. By using the right side for the curtain and the reverse side for a border a very pretty effect is obtained. In many of the new fabrics for portieres changeable effects are seen. A new material called satin lambell shows the two-toned effect. This fabric is much like damask, but it has a wide border and dado, with a design in detached figures in the center It may be bought in a variety of soft shades. In dull rose and reseda green it is most effective. Damask will be much used for portieres for the parlor, and also embroidered silk velours.
As for the beautiful liberty velvets they are more in fashion than ever. Dark grounds are used with large designs in lighter shades.
A material which looks much like the dress fabric called Bedford cord will be much used for inexpensive portieres. Many of the old-style shawls make very handsome hangings, their soft texture drapes well and in many cases their colors are exquisite.
Thursday, 25 October 2007
Interior Trim, Wood Finishes, 1897
from How to Build Furnish and Decorate, 1897
The staining of wood is oftentimes necessary when we use whitewood or pine trim to relieve the monotonous or commonplace look which so much woodwork of one color is apt to produce. For a dining-room mahogany makes a rich color. Cherry for parlor and bedrooms is appropriate and harmonizes with most any furniture. Oak stain looks well if the wood has a well marked grain; when this is not the case, or if the woodwork has been painted, we will find it necessary to call the grainer to our assistance. Cherry was a very popular color for interior finish in the line of graining some years ago, and is still imitated to quite an extent in the rural districts. A combination of cherry and oak is a very harmonious and rich finish and relieves the monotony of a continuous color. Walnut has kept pace, side by side, with cherry and oak for the past quarter of a century. The kitchens are generally done in oak or maple. The halls and front doors in walnut, the parlor in white. It is impossible for us to give any set rules in regard to colors for the painting of interior woodwork. You must use your individual judgment, and most of us possess sufficient knowledge, obtained by experience, to choose wisely with a few suggestions from the architect and painter.
The staining of wood is oftentimes necessary when we use whitewood or pine trim to relieve the monotonous or commonplace look which so much woodwork of one color is apt to produce. For a dining-room mahogany makes a rich color. Cherry for parlor and bedrooms is appropriate and harmonizes with most any furniture. Oak stain looks well if the wood has a well marked grain; when this is not the case, or if the woodwork has been painted, we will find it necessary to call the grainer to our assistance. Cherry was a very popular color for interior finish in the line of graining some years ago, and is still imitated to quite an extent in the rural districts. A combination of cherry and oak is a very harmonious and rich finish and relieves the monotony of a continuous color. Walnut has kept pace, side by side, with cherry and oak for the past quarter of a century. The kitchens are generally done in oak or maple. The halls and front doors in walnut, the parlor in white. It is impossible for us to give any set rules in regard to colors for the painting of interior woodwork. You must use your individual judgment, and most of us possess sufficient knowledge, obtained by experience, to choose wisely with a few suggestions from the architect and painter.
An 1890's Model Kitchen
Maria Parloa was a very popular cookbook author and teacher in the 19th c. The following is her description of a model kitchen.
The size of the kitchen is an important matter. Although the room should be spacious enough to contain sink, range, table, dresser and chairs, and to give ample opportunity for free movements, it should not be so large as to oblige one to make many steps to and from sink, table, range or pantry. A good size is 15x17.
The ventilation is a prominent factor of the comfort of not only those who work in the kitchen, but of the entire household. If the room lacks good ventilation, the strength of those who work in it will become exhausted sooner than it should, and they will become unnecessarily irritated. Besides, the odors of cooking, which should pass to the open air, will instead escape to all parts of the house.
Every part of the kitchen, pantry and closet, except the ceiling, should be finished in such a way that it may be washed. Nothing is better for the flooring than hard wood. If the floors are to be covered, no better material than lignum can be used. It is soft, clean and durable. Oilcloth is very cold and is the cause of a great deal of rheumatism.
It is well to have the woodwork such as to require oiling only, and the walls should be painted a rather light color. When possible, the walls about the sink, tables and range should be tiled. Tiles seem to be rather expensive at the outset, but in the long run it is true economy to use them, as they will last as long as the house. They may be easily kept bright and clean. The time will come when few people will think of finishing a kitchen without them. The English or Dutch tiles should be used, and blue and white should predominate.
Lack of table room is a drawback met with in most kitchens. There ought to be an abundance of such room, so that when a meal is being prepared or served there need be no crowding or confusion, and it may be obtained by having two or three swinging tables in the room. When they are not in use they may be dropped.
The sink should be large,there is nothing better than iron,with a sloping and grooved shelf at one end, on which to drain dishes. It should not be enclosed. Every dark, enclosed place in a kitchen is a source of temptation to the slovenly. Let the light reach every part of the room. At the right hand of the sink have a long, narrow table containing two drawers for towels. Unless the walls above, below and at the sides of the sink be tiled, they should be finished with hard wood. If tiles be used, have a broad capping of hard wood extend across the upper edge of the top row, in which to put hooks for various small utensils that are in frequent use about the sink. Under the sink have more hooks for dish-pans, dish-cloth, etc.
In the center of the kitchen have another table about 3 ½ x 4 ½ feet. This should contain a drawer for knives, forks, spoons and other utensils that are in frequent use in that part of the kitchen. Have a small table also, about the height of the range. This is for use as a resting place for utensils used when griddle-cakes, omelets, waffles, etc., are made. When not in use it may be moved aside. Between the door to the hall and that to the china-closet have a swinging table or a settee table; the latter being that kind which serves as a seat when not in use for ironing or other purposes. Above the table have two shelves for cook-books and other books, and a clock.
A portable range can be so placed that it will be possible to walk all around it. It can be run with about half the quantity of coal required for a set range. It responds quickly to the opening or shutting-off of a draught. One's feet do not become heated by standing near it. There are no dark corners. It does away with the necessity of much lifting of heavy utensils. And it can be so managed that there shall be a hot oven at any time of the day.
Convenient to the range and sink there should be a large pantryabout 12 ft. x 8 ft. The window should have a wire screen and inside blinds. A large strong table, with two drawers, should be placed before this window. Have hooks on the ends of the table on which to hang the pastry-board, the board on which cold meats are cut, and that on which bread and cake are cut. The rolling-pin, cutters, knives and various small
utensils may be kept in one drawer, and spices, flavoring extracts, baking-powders, etc., in the other.
The wall at one end of the room should be covered with hooks on which to hang saucepans and other utensils. About one foot from the floor there should be a strong, broad shelf, on which to place heavy pots and kettles. Two feet above it there should be a narrow shelf for the covers of the pots and saucepans. By this arrangement all of these utensils may be kept together and always in sight, and no time need be lost in searching for any of the articles.
A number of shelves may be placed between the window and this end of the room, on which to keep materials used very frequently, such as sugar, salt, rice, tapioca, etc.
In the frame of the window, but within easy reach, put hooks, on which to hang spoons and an egg-beater.
At the lower end of the room have wall-closets built about four feet from the floor. The shelves within them should be about twenty inches wide and the doors should be supplied with locks. Under the closets have a strong rack, four inches high, on which to keep barrels. The rack secures a free circulation of air under the barrels, thus keeping their contents sweet.
On one side, running the length of the room, have shelves, beginning a foot from the floor and running as high as the top of the wall-closets. On the lower shelves may be kept buckets and jugs, while the upper ones will accommodate mixing bowls, measuring cups, baking and mixing pans, and, indeed, all of the utensils for which space has not already been provided.
At the end of this row of shelves have a place for a towel, so as to avoid the trouble of going to the kitchen whenever the hands require wiping.
With this arrangement of the kitchen and pantry the cooking and the washing of dishes can be done in a small space, steps and time can be saved, and half of the kitchen will generally be unused and ready for the servants' table or any other purpose. The points kept in view throughout areconcentration of work, good light and ventilation, ample table room, cleanliness, and the giving of an attractive appearance.
It is understood that there is a cellar or cold room convenient to the kitchen.
from How To Plan Furnish and Decorate 1897
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The size of the kitchen is an important matter. Although the room should be spacious enough to contain sink, range, table, dresser and chairs, and to give ample opportunity for free movements, it should not be so large as to oblige one to make many steps to and from sink, table, range or pantry. A good size is 15x17.
The ventilation is a prominent factor of the comfort of not only those who work in the kitchen, but of the entire household. If the room lacks good ventilation, the strength of those who work in it will become exhausted sooner than it should, and they will become unnecessarily irritated. Besides, the odors of cooking, which should pass to the open air, will instead escape to all parts of the house.
Every part of the kitchen, pantry and closet, except the ceiling, should be finished in such a way that it may be washed. Nothing is better for the flooring than hard wood. If the floors are to be covered, no better material than lignum can be used. It is soft, clean and durable. Oilcloth is very cold and is the cause of a great deal of rheumatism.
It is well to have the woodwork such as to require oiling only, and the walls should be painted a rather light color. When possible, the walls about the sink, tables and range should be tiled. Tiles seem to be rather expensive at the outset, but in the long run it is true economy to use them, as they will last as long as the house. They may be easily kept bright and clean. The time will come when few people will think of finishing a kitchen without them. The English or Dutch tiles should be used, and blue and white should predominate.
Lack of table room is a drawback met with in most kitchens. There ought to be an abundance of such room, so that when a meal is being prepared or served there need be no crowding or confusion, and it may be obtained by having two or three swinging tables in the room. When they are not in use they may be dropped.
The sink should be large,there is nothing better than iron,with a sloping and grooved shelf at one end, on which to drain dishes. It should not be enclosed. Every dark, enclosed place in a kitchen is a source of temptation to the slovenly. Let the light reach every part of the room. At the right hand of the sink have a long, narrow table containing two drawers for towels. Unless the walls above, below and at the sides of the sink be tiled, they should be finished with hard wood. If tiles be used, have a broad capping of hard wood extend across the upper edge of the top row, in which to put hooks for various small utensils that are in frequent use about the sink. Under the sink have more hooks for dish-pans, dish-cloth, etc.
In the center of the kitchen have another table about 3 ½ x 4 ½ feet. This should contain a drawer for knives, forks, spoons and other utensils that are in frequent use in that part of the kitchen. Have a small table also, about the height of the range. This is for use as a resting place for utensils used when griddle-cakes, omelets, waffles, etc., are made. When not in use it may be moved aside. Between the door to the hall and that to the china-closet have a swinging table or a settee table; the latter being that kind which serves as a seat when not in use for ironing or other purposes. Above the table have two shelves for cook-books and other books, and a clock.
A portable range can be so placed that it will be possible to walk all around it. It can be run with about half the quantity of coal required for a set range. It responds quickly to the opening or shutting-off of a draught. One's feet do not become heated by standing near it. There are no dark corners. It does away with the necessity of much lifting of heavy utensils. And it can be so managed that there shall be a hot oven at any time of the day.
Convenient to the range and sink there should be a large pantryabout 12 ft. x 8 ft. The window should have a wire screen and inside blinds. A large strong table, with two drawers, should be placed before this window. Have hooks on the ends of the table on which to hang the pastry-board, the board on which cold meats are cut, and that on which bread and cake are cut. The rolling-pin, cutters, knives and various small
utensils may be kept in one drawer, and spices, flavoring extracts, baking-powders, etc., in the other.
The wall at one end of the room should be covered with hooks on which to hang saucepans and other utensils. About one foot from the floor there should be a strong, broad shelf, on which to place heavy pots and kettles. Two feet above it there should be a narrow shelf for the covers of the pots and saucepans. By this arrangement all of these utensils may be kept together and always in sight, and no time need be lost in searching for any of the articles.
A number of shelves may be placed between the window and this end of the room, on which to keep materials used very frequently, such as sugar, salt, rice, tapioca, etc.
In the frame of the window, but within easy reach, put hooks, on which to hang spoons and an egg-beater.
At the lower end of the room have wall-closets built about four feet from the floor. The shelves within them should be about twenty inches wide and the doors should be supplied with locks. Under the closets have a strong rack, four inches high, on which to keep barrels. The rack secures a free circulation of air under the barrels, thus keeping their contents sweet.
On one side, running the length of the room, have shelves, beginning a foot from the floor and running as high as the top of the wall-closets. On the lower shelves may be kept buckets and jugs, while the upper ones will accommodate mixing bowls, measuring cups, baking and mixing pans, and, indeed, all of the utensils for which space has not already been provided.
At the end of this row of shelves have a place for a towel, so as to avoid the trouble of going to the kitchen whenever the hands require wiping.
With this arrangement of the kitchen and pantry the cooking and the washing of dishes can be done in a small space, steps and time can be saved, and half of the kitchen will generally be unused and ready for the servants' table or any other purpose. The points kept in view throughout areconcentration of work, good light and ventilation, ample table room, cleanliness, and the giving of an attractive appearance.
It is understood that there is a cellar or cold room convenient to the kitchen.
from How To Plan Furnish and Decorate 1897
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Saturday, 13 October 2007
Making A Beautiful Home 1870
MANUFACTURER AND BUILDER showed this window display in its May, 1870 issue. the article stated that any room could be improved by cutting the window larger, to make a low sill, then fill in the window with large panes of clear glass, training flowers and vines to grow about it.
A Ward Case stands in front of the window. Today we might refer to it as a terrarium. Here's an example from the April issue.
The April issue also included the following instructions for making the rustic frames that had recently become so popular.
,rustic+frame.jpg)
"All that is necessary to construct one of these, or any similar frame, is to get the foundation, a thin board, of proper size and shape, with the inner oval or rectangular form to suit the picture. The edges are ornamented by nailing on branches of hard, seasoned wood, or gluing on pine cones. The corners may receive some device, both to cover the rude joint and to enhance the general effect.
One of the frames illustrated is made of either light or dark wood, neat, thin, and not very wide, with the ends simply broken off; or cut so as to resemble a rough break. The other is white-pine, sawn into simple form, well smoothed, and traced with delicate black lines.
This should be also varnished, when it will take a rich yellow tinge, which harmonizes admirably with chromos, and lights up engravings finely."
Another home beautification project was a fern basket...
"To make this fern-basket, take a flat piece of board, sawed out to something like a shield, with a hole at the top for hanging it up. Upon the board nail a nice pocket, made of an ox-muzzle, flattened on one side, or make a sort of basket out of stiff wire. Line this with a sheet of close moss, which appears green behind the wire net-work. Then fill it with loose, spongy moss, such as is found in swamps, and plant in it plumes of fern, and various swamp-grasses. They will continue to grow there, and hang gracefully over. It is only necessary to keep the moss damp, and sprinkle the ferns occasionally with a small broom."
And finally..."a flower-stand made of roots scraped and varnished."
plant+stand.jpg)
A Ward Case stands in front of the window. Today we might refer to it as a terrarium. Here's an example from the April issue.
The April issue also included the following instructions for making the rustic frames that had recently become so popular.
,rustic+frame.jpg)
"All that is necessary to construct one of these, or any similar frame, is to get the foundation, a thin board, of proper size and shape, with the inner oval or rectangular form to suit the picture. The edges are ornamented by nailing on branches of hard, seasoned wood, or gluing on pine cones. The corners may receive some device, both to cover the rude joint and to enhance the general effect.
One of the frames illustrated is made of either light or dark wood, neat, thin, and not very wide, with the ends simply broken off; or cut so as to resemble a rough break. The other is white-pine, sawn into simple form, well smoothed, and traced with delicate black lines.
This should be also varnished, when it will take a rich yellow tinge, which harmonizes admirably with chromos, and lights up engravings finely."
Another home beautification project was a fern basket...
"To make this fern-basket, take a flat piece of board, sawed out to something like a shield, with a hole at the top for hanging it up. Upon the board nail a nice pocket, made of an ox-muzzle, flattened on one side, or make a sort of basket out of stiff wire. Line this with a sheet of close moss, which appears green behind the wire net-work. Then fill it with loose, spongy moss, such as is found in swamps, and plant in it plumes of fern, and various swamp-grasses. They will continue to grow there, and hang gracefully over. It is only necessary to keep the moss damp, and sprinkle the ferns occasionally with a small broom."
And finally..."a flower-stand made of roots scraped and varnished."
plant+stand.jpg)
A Womans Idea of what a Kitchen should be , 1870
To begin with, I would have a kitchen well lighted; come, yes a great deal of the broad, expansive sunlight coming in boldly, as if it had a perfect right to be there. That would, of course, necessitate large windows. And then I would give as much attention to the ventilation of a kitchen as I would to a sleeping-room. I would have a large circular device suspended over the cooking-stove, with a hole in the centre, and a tube leading to the top of the house, to carry off the savory smells which the process of cooking generates, and prevent them from permeating the whole house.
For these smells, however savory and agreeable, are apt to take away something from the keenness of our appetite; or, at least, cause us to anticipate something better than the reality. Then I would have a large sink, with a permanent soap-stone or marble wash-bowl for washing the dishes, and another for draining. I would also have an adjustable pipe, leading from the hot water tank to either of these basins. Besides this, I would have sundry cupboards and closets arranged upon the wall, so as to be tasteful and decorative as well as convenient.
Then I would have a space devoted to tiny drawers, such as one sees in a drug store, and labeled in this manner: soda, allspice, nutmegs, cream of tartar, etc., so that at a single glance I could discover just what I wanted, without rummaging to find these things in some out-of-the-way corner, placed there by some careless, untidy Bridget. This would save one a world of care now devoted to instructing every new servant as to all the places of things. Cooking is becoming so complicated nowadays, that one needs all the arrangements, and as many utensils, as a chemical laboratory; and the good architect should give the mater familias a place for everything.
from the May 1870 issue of MANUFACTURER AND BUILDER
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For these smells, however savory and agreeable, are apt to take away something from the keenness of our appetite; or, at least, cause us to anticipate something better than the reality. Then I would have a large sink, with a permanent soap-stone or marble wash-bowl for washing the dishes, and another for draining. I would also have an adjustable pipe, leading from the hot water tank to either of these basins. Besides this, I would have sundry cupboards and closets arranged upon the wall, so as to be tasteful and decorative as well as convenient.
Then I would have a space devoted to tiny drawers, such as one sees in a drug store, and labeled in this manner: soda, allspice, nutmegs, cream of tartar, etc., so that at a single glance I could discover just what I wanted, without rummaging to find these things in some out-of-the-way corner, placed there by some careless, untidy Bridget. This would save one a world of care now devoted to instructing every new servant as to all the places of things. Cooking is becoming so complicated nowadays, that one needs all the arrangements, and as many utensils, as a chemical laboratory; and the good architect should give the mater familias a place for everything.
from the May 1870 issue of MANUFACTURER AND BUILDER
Spammers, please note: all comments are moderated. All spam is rejected.
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