The one large stove has proved sufficient in all but one particular - we could not fill toast orders with it. If there had been another fire however small there would have been nothing more to be desired. Fortunately as there were no breakfast or supper bills of fare to remind them of "dry, dipped, buttered and milk toast" the boarders seldom remembered to want them, and then if the stove was crowded full with cake griddle, soup pots and broiling meats we had to take the toast to the laundry stove.

They have a portable sort of charcoal stove in the South that would be a boon to all the resort houses elsewhere - a stone pail with a second bottom perforated for draft, put a coal of fire in and fill up the pail with charcoal, and you have the best of fires for broiling, toasting or keeping a boiler on, and one easily started and easily dropped when not wanted. Nine-tenths of all the French market cooking at New Orleans is done on these charcoal burners. That includes the complete work of many restaurants.

Whosever buys a stove such as our number 16,8 holes, should be advised "to take that kind, the old pattern, and not to be induced to get themselves into trouble with a pretty range with doors and closets, shelves and hangers, but no room hardly to cook for a family. If you have a stove that is all top and oven with a good front ash pan to broil overfyou may hang a boiling pot upon the very edge and it will keep on stewing just as gently as you want it, and you need not clear off everything and stop everything from cooking in order to get the cake griddle over the only hot place as is the case with a so-called range.

If good and complete bill-of-fare dinners for 50, rolls and bread baking and all can be done on one good stove is it not like taking a steam hammer to drive a nail to furnish a house like the Sum-merland House at Unitah City, that rarely has more than 75 boarders with:

A 3 oven and 3 fire range.

Two charcoal broilers for steaks and fish.

Two steam jackets for boiling meat and vegetables.

A brick oven.

A hard coal batter cake range.

A hard coal toast range.

A steam closet for steaming puddings.

A steam stock boiler.

A steam boiler for cooking eggs.

A steam carving table.

Steam coffee and tea urns.

A steam "bammeree."

Steam closets for warming dishes and breads.

A steam engine and 2 engineers.

Eighty-five help to seventy-five guests.

A money-losing capacity second to no hotel of its size in the land.

August 26.