THE RIGHT HEIGHT

Sun (Auckland), Volume 1, Issue 47, 18 May 1927, Page 12

THE RIGHT HEIGHT

OF KITCHEN FURNITURE Many of the keennest housewives do not find satisfaction in their household service, largely because they overlook one very important factor in household efficiency—namely, the placing of equipment at the correct height. Only the most enlightened manufacturers take height into consideration and it usually rests with the housewife herself to adjust her equipment to suit her needs. In 99 per cent, of kitchens, for example, the table is too low, and the same fault is to be found with the sink, the stove and the cupboards. Other equipment errs on the side of height. How often do we have to stand on chairs or steps in order to reach commodities from the storeroom shelves, or reach up on tiptoe

to get plates and dishes from tin dresser shelves? None of these disadvantages is necessary, nor shoulc they be tolerated. It is a simple matter to raise the kitchen table until the working surface is six inches below the elbow. A' this height it is possible to beat, mix chop or roll without bending the back and using only the muscles of the upper arm. The sink, too, should b( raised until it stands 34 to 3G inchef from the ground—and should be deei enough to prevent splashing. Shelves should be within easy reaching level as far as possible. Why dc we put so many things out of ouj reach? A double row of shelves around the kitchen would accommodati most of the utensils, while in the larder and store room the shelves coulc be placed closer together and narrower in width. Only one row of tin? and jars should be kept on a shelf anc then there is no time lost hunting foi the elusive salt tin or the lost sugai jar.