Cornell University Library NA7800.S74 Special hotel number. 'iiiiiiJiiiiHi 3 1924 015 211 265 VOLUME II. No. IV APRIL, 1913 PRICE, $2.00 ARCHITECTURAL REVIEW *J)eini9ke d Bowen Stained, Mosaic, and Wrought Glass Workers Mosaic Inlay Memorial Windows OTTO BEINIGKE OTTO W. HEINIGKE OLIVER P. SMITH 24-26 EAST 13th STREET NEW YORK '^be Everett press Company Printers oj this paper for Eight years and "Masters in Art" for Eleven years "Thoroughly Satisfactory Printing" 74 INDIA STREET BOSTON, MASS. TTbe Northwestern ttcrra«»(totta (Company? CHICAGO Manufacturers of Higk-Grade ARCHITECTURAL . TERRA-COTTA *|^ub JEnoravlng Co. Half-tone and Line Plates of ARCHITECTS' DRAWINGS AND PHOTOGRAPHS Makers of plates for The Architectural Review for fourteen years 173 SUMMER STREET, BOSTON guffolk Bnoravina Si Electrot^gpitiG Co. Engravers by all processes Makers of Masters in Art plates and of many of the plates reproduced in The Architectural Review 394 ATLANTIC AVE., BOSTON XCbe ^]j(JJinsIow Brothers Ccmpatt!^ CHICAGO NEW YORK ORNAMENTAL IRON and BJ ONZB IT ost & Hbams Co. Importers and Dealers in ARTISTS' MATERIALS ArcMtect9\ Engineers*, and Surveyors' Supplies, etc. Mathematical Instruments 37 CORNHILL, BOSTON, MASS. Telephones, Haymarket 49 and 50 Construction details A collection of 25 plates, 14x20 inches, Htho' graphed in colors, showing model dravAngs of the best methods of construdion. By Francis W. Chandler, Professor of ArchiteOure, Mass. Inst, of Technology Price, $10.00 BATES & GUILD COMPANY 144 CONORESS ST., BOSTON, MASS. 2>a^wun Company Ipbotograpbers Highest class of service in the line of Com- _ mercial Photography to be obtained anywhere. For twelve years photographers for The Architectural Review 1 Washington St., Boston, Mass. l^en Brawing The most popular book we ever published. There are few works so tightly packed with the very best iw- structionfor those who are studying the art of reri- dering in pen and ink, and none which have bee» more highly spoken of by those who have purchased it. It's only $1.00, postpaid BATES & GUILD COMPANY 144 CONGRESS ST., BOSTON, MASS. Rasters in ^usic A reference-library in six volumes of the_best classical music, with biographical, analytical, and critical notes. The most carefully and intdUgenUy edited work of its kind. Sold on small monthly payments. Send for f till information and terms BATES & GUILD COMPANY 144 CONGRESS ST., BOSTON, MASS. fetters & ^Lettering Fifth edition now ready. By far the best book on the subject ever published. A treatise of value to every one who has to draw letters. This is a money-back'if-it'donH-suit book. Special descriptive circular on request BATES & GUILD COMPANY 144 CONGRESS ST., BOSTON, MASS. cy THE ARCHITLCTURAL RLVILW ■T THE FIVE ORDERS OF ARCHITECTURE VIGNOLA \. (V S,jf. \^ ■mk^^t''-' Revised Edition^ containing the Greek Orders BY PIERRE ESQUIE THIS, the standard work upon the Classic Orders of Architecture, has been adopted by nearly all of the American Architectural Schools as a text-book. Our sheets are imported from Paris, each plate is mounted on a muslin guard, a complete translation of all the French notes is added, and the book is hand- somely and substantially bound. It will last an architect's lifetime, and will be in constant use during that lifetime. As it is a book from which to get the exact proportions of all the members of classic architecture, it is so bound as to lie open flat at any place, for convenience in using it on the draughting-tables. The first and most necessary book for the architectural student 78 plates, 10 x 14 inches. Handsome doth binding PRICE, EXPRESS PAID, Ss-oo BATES & GUILD CO., PUBS., 144 Congress Street, Boston. EVERY ARCHITECT NEEDS These Four Standard Books LETTERS ^ LETTERING By Frank Chouteau Brown THE most useful and practical work on lettering ever published. Inval- uable to every draughtsman and designer. Contains a complete and varied collection of alphabets of standard and modem forms. "The very besl I have seen. I have handled many, both foreign and domestic, but never found one that gives so much good information and use- fulness." Bernhahd Benson, Dealer in Art Industrial Books, Jamestown, N. Y. Price, $2.00 PEN DRAWING By Charles D. Maginnis AN illustrated text-book of 130 pages, 5 X 7J, embodying the results of workmanUke training and experience. It aims to take the place of a teacher, and its illustrations represent characteristic drawings by, all the more noteworthy modern draughtsmen. Practicality is its key-note, and it serves equally as a guide to the student or an offtce -reference-book. "I have used the book in connection with the course in Pen.and-Ink given at the Institute of Technology by Mr. Gregg, and consider it admir- able in every way. It shows a most comprehensive grasp of the subject, and this, combined with ^ its well-chosen illustrations, should be of sufficient im- portance alone to make it a necessity in every architect's library." Aethuk C. Howland, Boston, Mass. Price, $1,00 Architectural Shades ^ Shadows By Henrv McGoodwin A THOROUGHLY complete and yet simple text-book on this subject- Unlike other works which require a knowledge of descriptive geometry, it is written in terms of plan, elevation, and section, and can be easily understood by any draughtsman. The problems chosen for working out are those most frequently occurring in architectural design, and there- fore the book is a dictionary of shades and shadows, reference to which will in many instances save the labor of actually work- ing out the shadows on a rendered draw- ing, as the shadows can be transferred directly with sufficient accuracy. rtce. $3.00 Details of Build- ing Construction By Clarence A. Martin A COLLECTION of 33 plates, 10 x \2\ inches, giving over 300 separate details, covering all the ordinary methods of building, and in many cases showing alternative methods. The plates are mod- els of detail drawing, and the text is in the form of notes lettered on the drawings. "I bought it after having opportunity to use some one else's copy for the year or two previous; and when I could not use that particular copy I found it necessary to have one for my own use . I ^like the book for Its thorough practical value, for its well- executed drawings, for its well-designed details, and I don't know of anv book that covers the same grotmd better than this one does." H. D, Hareall, New Bedford, Mass. rtce. $2,00 Sent postage prepaid on receipt of price; money refunded if they are not found to be entirely satisfactory BATES & GUILD CO., Publishers, 144 Congress Street, Boston THE, ARCHITECTURAL RLVILW 111 BILTMORE HOTEL, VANDERBILT AVENUE, MADISON AVENUE, 4.3d to 44th STREETS, NEW YORK now in course of constiiuciton Warren & Wetmore, Architects geo. a. fuller co., builders stanley golliek co., contractors for fireproofing 1,240,000 feet of Clinton Concrete Reinforcing used in this building SOME OTHER NOTABLE HOTELS in which the Clinton Systevi of Concrete Reinforcing has been exclusively used Hotel McAlpin, New York City New Wasliinj^ton, Seattle, Wash. Chateau Laurier, Ottawa, Canada The Palace, San Francisco, Cal. Hotel Belvedere, Baltimore, Md. CLINTON WIRE CLOTH COMPANY, CLINTON, MASS. Middle West Fireproofing Representative CLINTON WIRE CLOTH CO., ?A2 RIVER STREET, CHICAGO, ILL. Fireproofing Representatives ALBERT L. OLIVER. ARCHITECTS' BUILDING, NEW YORK CITY L. i\. NORRIS CO.. 835 MONADNOCK BLDG.. SAN FRANCISCO Branches : Los Angeles, CaL; Portland, Ore.; Seattle, Wash.; Vancouver, B. C. IV THF. ARCHITLCTURAL RLVILW DISTINCTIVE INTERIOR WORK Falin Room of the Chateau Laurier, Ottawa, Canada Messrs. Ross and MacFarlane, Architects THE Interior Work in the above room, the Decorations, Lighting Fixtures, Cabinet Work, Hangings, and Furniture for many of the principal rooms in the Chateau Laurier, as well as all the Bronze Work installed, were executed by the Tiffany Studios. The opportunity of consulting Architects on their plans for Hotels, Banks, Residences, Clubs, Churches, and Public Buildings is solicited, and estimates will be submitted gladly. Our New Bronze and Wrought Iron Book sent on request TIFFANY® STVD105 347-555 MADISON AVEr''G>R.45li' 5T.NEWYORK CITY CHICAGO OFFICE ORCHESTEiA BVILDING- BOSTON OFFFCE,IAVRENCE BVILDING. THL ARCHITLCTURAL RLVILW Lobby of the Bancroft Hotel, Worcester, Mass. Designed by W. P. Nelson Co. Chicago ^ B^E were the successful bidders for the Decorating of the Bancroft Hotel in competition with all the large Eastern DeC' ^ 1 ^ orators. Our sketches and designs were acknowledged the best of all submitted for this work. V^X Since 1856 the W. P. Nelson Co. have been recognized as the leading Decorators in the country. Our work extends all over the United States as examples of original ideas and skill. Correspondence solicited. Some of the Hotels contracted by us: — ADOLPHUS ARLINGTON BELVEDERE BLACKSTONE BOSSEKT . Dallas, Tex. . Hot Springs, Ark. Baltimore, Md. Chicago, 111. Brooklyn, N. Y. BPsESLIN . BURLINGTON CHALFONTE CONGPsESS GAYOSO New York, N. Y. Burlington, la. Atlantic City, N. J. Chicago, 111. . Memphis, Tenn. GKAND PACIFIC GREGORIAN HERMITAGE LA SALLE McALPIN Chicago, 111, New York, N. Y. . Nashville, Tenn. Chicago, 111. New York, N. Y. MONTELEONE . NEW BURDICK RECTOR . SHERMAN WILLARD New Orleans, La. . Kalamazoo, Mich. New York, N. Y. Chicago, 111. Washington, D. C. W. p. NELSON CO. CHICAGO, ILL., 614 S. Michigan Avenue N. J. NELSON, President Established 1856 NEW YORK, N. Y., 812 Greenwich Street Restaurant of the Bancroft Hotel. Worcester. Mass. Designed by W P. Nelson Co , Chicago VI THL ARCHITLCTURAL RLVILW IRVING (^ CASSON Interior Decorators, Cabinet Makers Upholsterers and Period Furnishers 150 BOYLSTON ST., BOSTON 576 FIFTH AVE., NEW YORK FLEMISH DINING-ROOM, HOTEL ELTON, WATERBURY. CONN. Arthur H. Bowditch, Architect T/ie interior woodwork and furnishings used in the public rooms of The Elton were executed and installed by Irving & Gasson C~^~]?E offer the services of a perfect organization of trained artists and yj^ N craftsmen for carrying out in every detail architects' designs for " -*^— J^ rooms of individual character in hotels, clubs, and residences, and are equipped to furnish, or design with the cooperation of the architect, fur- niture, rugs, tapestries, draperies, lighting fixtures. We Make a Specialty of Wood Paneled Rooms THE. ARCHITLCTURAL RLVILW AN INTERESTING DEEP PILE ORIENTAL RUG Woven by hand from fine wool, vegetable dyed, various room sizes. Brought out specially to Chandler & Co.'s order, dimensions from 6.0 x 9.0 feet up to carpet sizes 12.0 x 24.0 feet; in colors adapted to the furnishing of libra- ries, living rooms, dining rooms, halls, hotels and clubs ; of great durability and comparatively inexpensive. Estimates furnished for supplying rugs in all sizes in the various weaves of the Orient, and hand-tufted carpets of Europe ; also Carpets of domestic and foreign makes, Draperies, Upholsteries and Lace Curtains. 151 Ti-emont St., Boston, Mass. VIM THE ARCHITECTURAL REVIEW Pi O z d Q I— I pa Pi w P 2 a ^ >" i; i*' H *4-i t^ -0 '^ ..diK^^ii^ji OS p 1 O W5*'' ■ 6* i rj [ u n li : • 'iC |^'%- . z 1 o ■S^ o = ?^ ^H^^^l < ■ fe 1 > ■ ^ ? < "^■*^ vino C AS "J^^T 2 1 N i ^ t .2 V / o i p^ o z z -S S a o H en O pa H w w PS H en W H en o THL ARCHITLCTURAL RLVILW IX CI? Replace Old-Fashioned Lace Cur- tains &f Draperies in hotel windows with BURLINGTON VENETIAN BLINDS Safely from Fire^ Cleanliness, Control of l^ight, Rconomy of Maintenance, Durability These are points in which our bhnds are superior to shades, curtains, and every other form of window covering. Eilimates and full information on request. Get our figures before specijying ivindotv fttings on new hotels BURLINGTON VENETIAN BLIND COMPANY BURLINGTON, VERMONT, U.S.A. :>v BAGUES FRERES COMPANY Electric Lighting Fixtures, Bronzes Artistic Iron Work Some of the Hotels Hotel Knickerbocker Hotel McAIpin Hotel Taft . Ritz Hotel . Ritz Hotel . Ritz Ho. el . Savoy Hotel Hotel de Paris Ritz Hotel . Armenonville Restaurant Carlton Hotel . Supplied : New York New York New Haven Philadelphia Paris . Madrid . London Monte Carlo Budapest Paris . London PARIS, 31 RUE DES FRANCS BOURGEOIS NEW YORK, 705 FIFTH AVENUE WM. H. JACKSON COMPANY 2 West 47th Street, New York City also 902 South Michigan Boulevard, Chicago, 111. Mantels, Fireplaces Ornamental Bronze and Iron Work Tiles for Walls and Floors Some of the Hotels furnished with our tile work and mantels are STATLER HOTEL Cleveland, 0. STATLER HOTEL (addition) Buffalo, N. Y. RITZ-CARLTON HOTEL Montreal, Can. RITZ-CARLTON HOTEL New York City ST. REGIS HOTEL New York City WALDORF-ASTORIA (Astoria Section) New York City SHERMAN HOTEL Chicago, 111. BLACKSTONE HOTEL Chicago, 111. FORT PITT HOTEL (addition) Pittsburgh, Pa. RITZ-CARLTON HOTEL Philadelphia, Pa. JUL ARCHITLCTURAL REVIEW Sligh Furniture company GRAND RAPIDS, MICHIGAN PERIOD DESIGNERS AND MANUFACTURERS OF ' ' FURNITURE FOR THE HOTEL BEDROOM ARCHITECT AND CLIENT THE architect designing a residence lor a client with discriminating taste will iind that the suggestion of a Jacobson Chimney-piece will re- ceive a welcome reception. lacobson Cement Mantels have distinction, dignity, and appropriate finish. Worked in imitation of all decorati\-e stones. Lime, Caen, Bedford, Yorkshire Stones. Italian Renaissance Models in Polychrome. Book, of Designs on Request Jacobson & Company 241 East 44th Street, New- York City Moore's Herring-Bone: sprina dancing floor HOrtL CHICAGO BLACKSTONE BALLROOM - LAID AND FINISHED BY MOORE'S MOORE'S Hardwood and Parquet Floors have been laid and used not only in The Blackstone, but in the new Sherman House — also we did the finishing in the LaSalle Hotel of Chicago. Figures given for work anywhere. Send for Illustrated Catalogue E. B. MOORE ^ CO. 129 North Wabash Avenue (OUR 36TH YEAPs) Chi icago, THL ARCHITECTURAL REVIEW XI THE APXHITECTUPvAL' REVIEW-^MASTEP.S IN AP.T+^ VAPJOUS BOOKS IN undertaking to present to the profession a compilation adequately to cover the field of hotel architecture in this country at the present day, it has been necessary to include views of a certain number of buildings that have been published within the last two or three years in the architectural press; — even in one or two cases to duplicate views that earlier have appeared on our own pages. This slight duplication has been considered advisable in order to make the issue so defin- itive that no architect or hotel owner turning to it can fail to find within its pages all those types of hotel design and hotel arrangement to which it is conceivable he would desire to refer. On the other hand, upon these pages will be found many structures that have never before been published; and even of those most familiar we believe we have new views and information to contribute. This single issue of The Architectural Review is more valuable than a large vol- ume because the greater size of the page per- mits of illustrations of greater interest to the architect than would be possible in a smaller volume and, while it contains all the material necessary to the making of a large and pretentious tome, yet the fact that it is included in the com- paratively thin issue presented here- with means a saving of valuable space on the consulting library shelves that is further calculated to add to its value to the architect as a means of ready reference. It will, we be- heve, establish a record for thorough- ness, even to subscribers who may remember the earher "Special Num- bers" of the Review. Our subscribers may better realize the size of this number by the fact that the paper necessary to print the 146 pages con- tained in this single issue weighs over eight and one-half tons! PUBLISHERS' DEPARTMENT ding details of the Scotch Highland Chapel, published in March, and exterior and inte- rior views of Mr. Temple Moore's Church of St. Magnus at Bessingby, one of the most perfect small churches of which wc know. Of the American plates, two illustrate Mr. Henry Vaughan's Chapel at St. Paul's School at Con- cord, N. H., an unusual problem, exceptionally well solved; while the others show both exte- rior and interior of a simple plaster house at Newton, by Chapman & Frazer, of a rather unusual type of English design. The leading article will conclude Mrs. Bot- tomley's description of the Pompeian house, which will particularly deal with old methods of interior decoration, the use of pigment, and the protection of color on the wall, being both a technical description and an artistic appre- ciation of the various methods and manners developed. As in the March number, the text is accompanied by an unusual number of illus- trations, from photographs and drawings of details of decoration and furniture, besides Mr. Bottomley's restoration drawings of the House of the Vetii, referred to above. bates &? guild company 144 Congress str^eet BOSTON ^Massachusetts yjS evidence oj the complexity of hotel management at the ^± point to which it has been advanced in America, in the vear oJ our Lord, nineteen hundred and thirteen, this repro- duced "graphic plan" should prove more ejjective than many words. Probably few travelers can appreciate the extent to which the business of the hotel has been systematized better than by an examination of the imposing number of departments necessary to provide for their comfort, as visualized in this diagram! In the May number, the Review will again revert to the regular form, containing the 16 plates usual to each issue. The regular plates will include two plates of details of portions of Mr. Bottomley's working drawings, reproduced at the exact size of the originals, so that they may be studied and measured with the scale. Three plates are devoted to showing Messrs. Carrere & Hastings' really remarkable competition drawings for the Joseph Pulitzer Memorial in New York City, at the entrance to Central Park on 59th St. and Fifth Avenue, near the Plaza Hotel. Three others show a simple alteration in Philadelphia to provide architectural offices for Mellor & Meigs. Of the extra plates, four show English church designs, inclu- THE SATISRED GUE9T Book Note English Homes of the Early Ren.a.is- SANCE. Vol. IV. Edited by H, Avray Tip- ping. 487 pages, 11" x 155", containing 485 illustrations. London, George Newnes, Ltd. Imported by Charles Scribner's Sons. Price, $15. This, the most recent volume issued from the offices of the English Country Life, deals with forty-three Elizabethan and Jaco- bean houses and gardens, and includes a selection from some of the material published in Country Life during the last several years, — it being evidently intended as the first volume of a new series in which the repro- duced work will be so selected that the sev- eral volumes may all illustrate different peri- ods and styles. With the general excellence of the plates, and the picturesqueness of the subjects illustrated in the weekly issues of Country Life, most members of the profession are already familiar. To determine the value to them of this particular book, it thus be- comes largely a question of their interest in the individual period; otherwise, the work cov- ered by this volume should be of wide general appeal from its many interiors where natural wood has been employed in those simpler forms that are so sug- gestive for the more informal Amer- ican interior of to-day. While, of course, many of the exteriors are of buildings too large — or, sometimes, too archaic in type — to be literally available for American work, they are nevertheless crowded with suggestions and details of great value for the architect dealing with country houses; while much of the'^book's value arises from the fact that practically all the houses illustrated are both little known and unhacknej'ed in type. The work further contains even such comparatively modest dwellings as Mr. Ernest Gimson's charming res- toration of "Daneway House." Architectural Styles for Coun- try Houses. 124 pages. 6J" x 9I". 24 plans. 89 illustrations. Edited by Henry H. Saylor. McBride, Nast & Co., New York City. Price, $2.00, net; postage, $0.20. This volume as- sembles ten articles on different styles of dwellings, published in House and Garden during several past years. The different chapters treat of Colonial, Plaster, Swiss, Italian, Tudor, Span- ish, Half-timber, Dutch Colonial, "Western," and "Northern" styles of dwelling, and were written by archi- tects so well known as Messrs. Wallace, Lovell Little, Sturgis, Jackson, and Embury. While architects will find nothing new in its pages, it makes an attractive volume to acquaint the client with the conventional styles. XII THL ARCHITECTURAL REVIEW Cabot's Old Virgfinia White A Soft. Clean White for Shingles, Siding, and all other Outside Woodwork A shmylc-stain coiiipound that has the brilliant whiteness of white- wash, with none of its objectionable features, and the durability of paint, with no "painty" effect. The cleanest, coolest, and most effect- ive treatment for certain kinds of houses. Sample and Circular Sent on Request Samuel Cabot, Inc., Mfg. Chemists, Boston, Mass. 1133 Broadway, New York 24 West Kinzie St., Chicago Agents All Over the C'ounlry Cabot's Creosote Stains, Waterproof Cement and Brick Stains, "Quilt," Conservo Wood Preservative Finis/icdwitA "Old Virg-inia White." E. K. Rossiter, Architect, New York r OWARD / ON PARK STREET CHURCH /sorw ofseperc^/m/j/v- 7///M->///7or(^/^/o//.i, n'///t// ■•^ orY\CY.s- ■ AeH'ybrA' St. Mark's Episcopalian Church, Grand Rapids. Mich. Williamson & Crow, Supervising Arciiitects Prevent your concrete or cement from hair-cracking with BAY STATE BRICK AND CEMENT COATING It excludes dampness and will protect building material from rust and disintegration. Gives an artistic dull effect which does not take away the distinctive texture of concrete. Can be used in mills, garages, private houses, hotels, railroad stations, and office buildings. ^^ Ask your dealer for it. If he cannot supply you write us for Booklet N, that tells you all about Bay State Brick and Cement Coating. Wadsworth, Howland & Co, Inc. Paint and famish Makers and Lead Corroders 82-84 Washington Street Boston, Mass. New York Office 101 Park Ave., at 40th St. Keg.U.S.Pat.Off.J BAY STATE SUPREMIS FLOOR FINISH SHIPQLEUM FAMOUS 27 YEARS for extreme durability and beauty of finish for interior work : : : : : : DEAD-LAC an exquisite dead finish without rubbing ENAMELS Eggshel-white eggshel lustre, no rubbing White Enamelite high gloss, rubs beautifully Flo-white — for outside work Specified by the best ARCHITECTS CHICAGO VARNISH COMPANY CHICAGO NEW YORK MASON SAFETY TREAD For STAIRS, LANDINGS and SIDEWALKS KARBOLITH FLOORING JJrtiatic — Crackless — Sanitary AMERICAN MASON SAFETY TREAD COMPANY 702 Old South Building. Boiton, Man. nOMMED U lSPRINGHINGESl ll Marbles Benches, Pedestals, Fonts, Vasee Sta,tua.rv G.UiDEN EXPEUT Bend -o cents for bookie', s Catalog, VJV2, pages 1598 and lo99." Mantels DAHLQUIST Quality and DAHLQUIST P rice Are sufficient reason for definitely speci- fying by name our copper range boilers and pressure boilers. You Save for Your Client We quote prices to architects, and sell direct to architect, owner, or plumber. Jobbers do not control us. DAHLQUIST MFG. CO., 38 WEST THIRD STREET SOUTH BOSTON, MASS. From the Cambridge University Press Byzantine and Romanesque Architecture By THOMAS GRAHAM JACKSON Two volumes, totth 105 platen and S4-8 illujiralions An account of the development in Eastern and West- ern Europe of Post-Roman Architecture from the fourth to the twelfth century. The work both describes the architecture and explains it by the social and political history of the time. The illustrations from drawings by the author and his son add great artistic value to the volumes. Volumes I and II. each 294 pages, crown quarto, half vellum; two volumes, §12.50. post-paid Sl-3.25. The University of Chicago Press Chicago, Illinois The Architectural Review Volume II (Old Series, Vol. XIX) April, 1913 Number 4 The Development of the Modern Hotel By Charles D. Wetmore M ANY architects — and all lay- men ! — give to the facade of a building more importance than to the plan. Therefore, this "least im- portant part" of the problem will be disposed of at the outset. There may be but one adequate plan, whereas the average architect can de- velop daily, until physically exhausted, any number of adequate facades, all differing in essential particulars. In the use of material, durabihty combined with economy should be con- sidered. In climates where there are sudden extremes of heat and cold, terra- cotta with heavy projections should be avoided. The texture of the material should be agreeable, and effects should be got with texture rather than with color. The average person does not un- derstand color, and in our bright sun- Hght color fancies are dangerous. An example of color running riot is the great square at Moscow; but the Russians are fond of color, and in these general observations about hotels I propose to confine myself more particularly to America. Familiar classical hues are to be pre- ferred, for the reason that the average layman better understands the classical; and, after all, the hotel should invite the favorable criticism of the average lay- man. The windows should be large, and as few to a room as will adequately light it. One large window with a given area of glass is better than two small ones of the same area of glass. It gives more wall- space and makes necessary one less curtain. The main entrance should be dis- tinctly marked by adequate architec -rl 1 l^-< ■ 5lfl)LA(L TO-TYP£-yH '! bATii JfQTEL-TOl/PJ.Airjt- Fig. A. Suggested by Hotel Touraine tural effect by day and adequate electric light by night secondary entrances should be similarly marked. In general the hotel should have no roof. I mean, there should be no architectural expression of a roof. A roof is not only ex- pensive to build, but it is expensive to maintain, and provides inadequate space within its confines. Formerly servants were placed either in the roof or in a penthouse. Experience in the modern hotels of fire-proof construction in the larger cities has shown that the upper stories rent better than the lower stories. High up there is better air and less noise. It will be seen, there- fore, that the logical place for the servants is in some mezzanine floor immediately above the main lobby, which would permit a cornice treatment on the outside of the building. In plan, the first thing to be consid- ered is the location of the elevators. These should be so located that the passenger and freight elevators are in one bank. The passenger-elevators should be so disposed that the reception- clerks may have perfect surveillance, and, furthermore, the relation of these eleva- tors to the desk should be such that direct access to the elevators can be had with- out crossing the busy part of the office. In other words, these elevators should be so disposed that congestion can be abso- lutely avoided, and to this end all pos- sible circulation on the lobby floor should be carefully considered. There is a prevailing idea that the elevators should be placed in a dark part of the building. By careful study I have found that in many instances the elevators can be placed where they receive plenty of light, and yet not sacrifice a room on a floor, which, of course, should be avoided. However, this sacrifice can often be made in the modern plan where there is no limit to the height of the building, for the question of sacrificing a room on each floor is not so paramount. It costs little more to provide a given number of rooms where the number of stories is x than where the number of stories is x + i. As to the number of elevators: an hotel of three hundred rooms should have either two or three passenger- elevators, depending upon the character of the business. If a large transient business is expected, three passenger- elevators should be provided. An hotel of seven hundred rooms should have five passenger-elevators. These should be so disposed that they are on one side of the corridor, and adjoining each other. In no event should an elevator be arranged so that there is more than one doorway from it. There should be about the same number of freight-elevators as passenger-elevators; and in an hotel of ten stories or less electric dumb-waiter service is not advisable, but this service should be taken care of in the service-elevator. One of the service-elevators should be adequately large, — viz., five feet nine inches by seven feet, — so that furniture may be easily handled thereon. Having located the elevators, the next controlling feature of Typical Ritz-Carlton Bedrooms The Copyright, igij, by The Archilccluriil Revieir. Inc. 38 THL ARCHITECTURAL RLVILW the typical floor plan is the stairways. I'hesL' should be so distributed that the remotest corners of the building are accessible tci them. The stairway should not go around the elevator, but, on the other hand, should be away from the ele\-ators and in self-contained tire-proof towers. In this regard the building laws of Philadelphia are most commendable, and should in all possible instances be followed. Having located the elevators and stair- ways, if the hotel is in a city, where the land is a consideration, the study should be started with a view of determining the ideal development of the property as far as the typical floor is concerned. Having satisfied one's self in this regard, the next consideration is the first story and basement. The study of these may involve some slight changes in the typical floor, but if the tj'pical floor is a truly efficient one, the ground floor should not be permitted to modify it in any essential particular. Rather, the typical floor should control the ground floor. In determining the plan of the ground floor, having located the elevators, the next and most important detail is the exact level of the ground floor with regard to the curb; for it is the determination of this level which con- trols not only the office floor (or ground floor), but the disposi- tion of the bar, barber-shop, billiard-room, and grill, all of which should be so disposed that the pubUc receives an architectural invitation to use them. The office should be suppressed, and not made the main feature of the lobby. In this disposition of the office, the lobby can become a hall; and in this regard it may be noted that the nearer the plan and furnishing of an hotel is to a large private house the better it wiU please the traveling public. I believe that it has been recently demonstrated that the days of the caravansary are over, ex- cept for what you might call the purely commercial type of hotel. In regard to the decoration and furni- ture, it would seem that it has been dem- onstrated that the educated travehng pubHc demands simplicity and dignity. There is marked evidence of the tend- ency of the traveling public to return to the simple hfe. For example, both The Ritz-Carlton and The Vanderbilt have avoided gilding and gaudy marbles. In the decoration of the rooms, wall-paper has been avoided and simple panels and white paint substituted. In the furni- ture, simple eighteenth century English design prevails watchwords should be comfort and cleanliness. My advice to young architects is not to attempt to plan an hotel without a good manager to guide; but both architects and clients should guard against the tendency of managers to try to express in plan, design, decoration, and furniture what they, the managers, believe to be the wish of the travehng pubUc. They constantly express the thought: "Of course you and I like this, but we must cater to the traveling public." It is my experience that the traveling public has better taste and cares less for gaudy display than either the manager or the architect. Referring again more particularly to the plan, there are six typical arrangements which have all proved their usefulness in the particular communities for which they have been designed. These arrangements of a room and bath are shown by the plans reproduced herewith. In arranging rooms in accordance with these several suggestions, or modifications thereof, it_ should be borne in mind that where there is no limit to the height of the f -['fvr«;>,iv;-!iATH' i'ANDEf.MLT-HOTEL Fig. C. Vanderbilt Hotel, New York City " ■ B E DP>j30jH S E>AT!I ■fsOM THE ICI TZ-CA PULTON BOTEL Fig. D. Ritz-Carlton Hotel, Montreal The building, and the building is to be fire- proof, there is no excuse for an interior court. It costs just as much to build a dark room as it does a light room, and e\'en in the city of New York there is no land suitable for an hotel so expensive that it will justify building dark rooms for residential purposes. Too many errors in producing dark rooms have already been made, and these errors I beheve to have been made thoughtlessly, forget- ting that the maximum number of rooms on a floor is not perhaps the best solu- tion where the building's height is not restricted. A good example of extremely economical use of a given ground area is the Statler Hotel, Buffalo. (Reproduced on page 104.) No provision should be made for pub- Hc baths on each floor. On the contrary, pubhc baths should be confined to the barber-shop, or dressing-rooms and bath in connection with the barber-shop. Similar public baths should be provided in connection with the ladies' hair-dressing rooms. Instead of the public baths, all rooms should have access to a bath, and this access should be so disposed that it wiU not be necessary to go through another room to get to the bath. The bathrooms should be so disposed that one line of plumbing is sufficient for two bathrooms, and this line of plumbing should be in a vent-shaft or utility chamber. The plumbing-fixtures should be put against the waU of the utility chambers, with aU pipes exposed in the vent-shaft and no pipes exposed in the bath- room. The bathtub should be so de- _^. ^ signed that it sets into the wall, so that the tfle is finished up against it. The basin should be set on brackets. There is always argument as to whether the bathroom should be inside or outside. There is no question but that a properly ventilated inside bathroom is better than an outside bathroom. The proper ven- tilation can easily be obtained in an in- side bathroom where the current of air can always be made positive from the room through the bath and up the vent- shaft. With an outside bathroom and an open window therein this current of air may be reversed. On the other hand, the outside bathroom is demanded by some of the traveling public, and is almost always insisted upon by woman- kind. It would seem, therefore, that un- til the suft'ragette movement causes more radical changes in our body politic an hotel catering to women must have a certain number of outside bathrooms. Where the arrangement of baths is made in juxtaposition with utihty chamber between, providing one inside bath and one outside bath for each fine of plumbing, the problem of making the rooms intercommunicating should be solved by eliminating one bath at certain points, there- by leaving two rooms connecting with one bath. If this arrange- ment is made at the end of the corridor the plan will provide intercommunication for, say, six rooms. Of course, the more rooms that can be made intercommunicating the less study the reception-clerk is required to give in disposing of the rooms. A desirable arrangement for intercommunicating rooms is to have one large room connecting with a smaU room. Each room should have a closet; but where rooms are planned for the use of two persons the closet should be a large one, or there should be two closets. By one designing hotels in America there is httle to be learned from the hotels of either England or the Continent. The hotels abroad are too small to be of any service to us in designing THL ARCHITLCTURAL RLVILW 39 IF future hotels for America. The foreign hotels are realh- but large boarding- houses, the palm court taking the place of the sitting-room in the boarding- house. There is, however, one point in which the English and European hotels excel ours, and that is in the point of service; and this excellence comes about, primarily, because of better servants; but, secondarily, the architect has pro- vided better facilities for service. Curi- ously enough, before the final tj'pical floor plan can be determined the archi- tect must ascertain the present and future possibility of breakfast-taking in bed. We know that the religion of many of our friends forbids their breakfasting at home in any room but the dining- room; yet, when in Paris they commit the crime of having their coft'ee and rolls their room. The tendency toward the rooms, foUowing the European custom, not only JE ^7^ 6 E DKDO/'A -3 BATH- VAN DEP^BlLT-HOra • m service in for breakfast, but for dinner, seems to be growing; and certainly in an hotel in a metropolitan city there should be provided a service-pantry so disposed that each floor can be accommo- dated, and sufficient service-hfts or dumb-waiters running through these service-pantries. Having determined the amount of room-service that is re- quired, care should be taken that the service-pantries be centrally located and properly ventilated. The economical disposition of the service-pantry, where practicable, is to have on every third floor one pantry, thereby taking care of the floor on which it is located, one floor up, and one floor down. We often hear it said that there should be "American Architecture." There is certainly "American Hotel Architec- ture," and to the casual observer it is quite evident that all the good in hotels abroad comes from America. The bath- room is so distinctly American that some Englishmen still think that the bath- room is an evidence of the lack of civil- ization. Our Colonial architecture was distinctly American. Of course it was the parsimonious architecture of the farm, and perhaps a little out of place in these spendthrift days. The tread of the meat-packer would scorch the moss of the manse. After ah, what is the architecture of England to-day? It is difficult to say if some of their modern buildings are Early Victorian, Queen Anne, or Georgian. After ah, England is finished. The building of buildings in England to-day is causing the same disturbance that the building of railroads is causing in New England. This disturbance is all in the minds of the people. It may be said that Germany has an architecture; but it is "German" and appeals only to the lover of the Fatherland. With the possible exception of its theater architecture, where we have much to learn from its simplicity of construction, there is httle to be learned from Germany. Amer- ica, on the other hand, is just beginning to build. As China has looked to America for the standard of the first money of its Republic and adopted the dollar standard, so the world must look to America for its standard in modern building; and this statement is no manifestation of an exaggerated ego. In looking for an artisan of quahty one is more apt to find him in a factory than on a farm, and to-day America is the great maker of build- ings. There is more money expended in building in New York City each year than was lost in the San Francisco fire. The frigid-minded foreign critic should be bathed in the warm sun- shine of America for at least six months before his criticisms should be taken seriously. American architecture to-day is more Fig. fL. Lconomical Development of D individuahstic than is the present-day architecture of any civilized nation. There is certainly nothing that we ha\-e been led to believe is Italian in the New Palace of Justice at Rome. Germany goes in for color. Certainly the so-called "Modern French" is nothing of which a nation should be proud. Whereas, throughout all America, we have a mod- ern form of construction, treated in a modern way, — large windows, plenty of sunlight, and, withal, influenced by the classic design, as was the Colonial, pro- ducing an ensemble which is not at least displeasing. China has a national archi- tecture. Russia has a national archi- tecture. The Indian tepee was an ex- ample of national architecture. Indeed, it must be said that the faster a nation advances in civilization the further it must get away from a national archi- arrives at its final civilization or decadence. tecture, until it The architecture of a nation must express its changing life. It may be that the tremendous development of hotel life in America shows lack of civilization. Charles Ehot Norton defines civilization as "the sum of the mental and moral acquisitions of the race." It may be that when our mentality further develops we may prefer reading by the fireside to dining in the restaurant. Thirty years ago Her Ladyship was not seen in a London res- taurant. To-day, Madam, the Duchess, is rarely seen in a Parisian restaurant, and her daughter never. Indeed, the French lady looks upon dining in a restaurant as our mothers look upon taking supper on Broadway, — as a "spree." An explanation of our hotel development in America may be the position of American woman. She is rapidly outgrowing the housewives' day and is becoming rather the companion of the man. This tendencj^, together with the impossible servant problem in America, means less housekeeping and more hotel life. In New York there is a marked tendency towards hotel life, espe- cially among those people who have their houses in the country. As the Renaissance in Italian art was a good art because it revealed its own time and people, and was imbued with a spirit of the age, so I beheve that the best in modern hotel architecture is good architecture. At all events, I believe Ruskin would have found something to admire, for he would have found these buildings telling the truth. Ruskin loved the truth, and led that school that put truth as the desideratum in art. It might be that he would find some of our buildings cold and forbidding; but this I doubt, for his great pas- sion was the Alps. Following Charles Eliot Norton's thought that the "best Gothic architecture, wherever it can be found, affords evidence that the men who executed it were moved with true fervor of religious faith, and in building the Church they did not forget that it was to be 'the House of God,'" so the hotel architect, in a fervor of idolatrous faith, has not forgotten that it is to be the House of Mammon; and the latest developments of our hotel architecture have shown that we have heeded the warning and no longer "use golden plowshares," nor "bind ledgers in enamel;" "do not thresh with sculptured flails," nor "put bas-reliefs on millstones." Note: The plans reproduced herewith arc chosen merely as typical arrange- ments of bedroom and bath. Fig. A shows adequate closet facilities and eco- nomical plan for getting the ma.ximum number of rooms on a floor, all with interior baths. Fig. D shows economical arrangements of baths, providing for a typical plan of half interior and half exterior baths. Desirable Intercommunication 40 THE ARCHITLCTURAL RLVILW The Modern Hotel Kitchen Its Planning and Lquipment By Charles E.. Jenkins PERHAPS one of the most serious anrl intricate problems that confront tlie architect who is commissioned to plan a larye hotel is the arrangement of the kitchen. The diih- culties that arise in the careful study of this problem seem almost insurmountable when one thinks of the ^'entilation, the smoke, the draft, the refrigeration, and the \'aried eciuipment needed to prepare food for the ever-increasing demands of a discriminating public. Yet the many wonderful hotels which are being operated successfully in our large cities prove that these diiiticulties can be overcome, and that a proper study of the service requirements, together with the use of a knowledge of modern appliances for minimizing labor, will enable an architect to work out an arrangement which will meet the demands of the most exacting service. Although new ideas and methods are con- stantly being injected into this department, it still remains a notable fact that in man}' cases the kitchen fails to produce the work expected of it because of the unnecessary time and energy ex- pended therein, due to poor planning, inconve- nient arrangements, and lack of proper mechan- ical equipment. In the hotel kitchen, "effi- ciency" is the watch- word, and an effort must be made to secure econ- omy in the steps taken ancl the time required to do the work. In any hotel scheme the kitchen should have Fig. I. Plan of Kitchen, St. the early attention of the architect. Its size and location, consid- ered in relation to the kind of patronage the hotel will serve and the number of dining-rooms and amount of service, should be de- termined at the outset. While there is no general rule which can be applied to determine the amount of service-space needed, it is generally conceded that the kitchen, bakeshop, serving-room, meat refrigerator, etc., to operate successfully, require aboufone- half the floor area of the dining-room. Where more than one dining-room is to be served from the kitchen additional space must be allowed for this service. Of course, this may seem, in cases where e\'ery square foot of area must insure a financial re- turn, an extravagant use of space; but it is necessary for adequate service, and it would be better to decrease the size of the dining- room, for will it not ultimately benefit the hotel to give a smaller number of people efficient service and in less time than laggardly ser^■ice to a greater number of guests in a greater amount of time? A great deal depends on the shape of the room to be used for a kitchen, as a room that is practically square might be somewhat smaller in floor area and still work out an arrangement of cooking- apparatus, etc., to a greater advantage than one full of angles and dead corners. As stated before, the importance of taking up the requirements of the kitchen in the preliminary scheme cannot be too strongly emphasized. In many cases the public rooms occupy practically all the attention in tlie first layout; and while these may be perfect in their design and appointments, the kitchen has to be crowded into the remaining space ; and as the requirements of this department develop, more and more space has to fee added, resulting in an ill-shaped room from which the best service cannot be obtained. It is always advisable to have the kitchen on the same floor as the dining-room, as this means a saving of help to the hotel pro- prietor, as well as better dining-room ser\dce to the hotel patrons, because of the shorter distance the food has to travel from where it is prepared to where it is .served. The communication between the kitchen and the dining-room should be through a vestibule having double swinging doors opening into each room, and conve- niently placed so that there will be no confusion between waiters bringing orders to the dining-room and those returning to the kitchen. This method will also prevent any noise, such as the rattling of dishes or loud talking in the kitchen, penetrating the dining-room to disturb the guests. Where real-estate values are high, such as we find in the larger J cities, and also where the ground area of the hotel is small, the space on the first floor be- comes too valuable to devote much of it to service departments. In this case it is gener- ally best to locate the kitchen in the basement, with easy access, by two flights of stairs, to a small serving-room adjacent to the dining- room. These stairs should be arranged to- gether, running to the left and right, one for waiters to use going up and the other to use go- ing down. They should have no doors at either top or bottom, and should open directly into the kitchen near the cook's serving-table, to make the circulation as direct as possible. In a recently con- Regis Hotel. New York City structed hotel, notable for its carefully worked out plan, and where most of the public dining-rooms are grouped on the first floor, with a number of pri- vate dining-rooms directly above, the kitchen has been arranged on a mezzanine floor, placed between the two main floors, entirely separated from the rest of the building except through its service connections. There are many advantages to a large hotel in an arrangement like this; for the service is centralized, reducing the operating-costs to a minimum, whfle the kitchen is made a great deal more comfortable, because of the natural light and ventila- tion obtained, and the basement is left entirely to the mechanical plant and space for servants' locker-rooms, dining-rooms, etc. The kitchen should be planned to be as light and airy as pos- sible, and should have a height of at least ten feet. The walls and floors should be of hard glazed tile, and, wherever possible, the ceiling should be of the same material. It is a desirable feature to eliminate piping on the ceiling, especially heating-pipes covered with asbestos — not so much for appearance, but on the point of cleanliness, for they provide places for dust and grease to collect. In this respect the kitchen of The Blackstone Hotel is to be espe- cially commended. At this point it may be well to state that noth- ing should he used in the construction or equipment of the kitchen that is perishable or hard to keep clean. The floor is a most important element to have right. It must have a good wearing- surf ace and must be easily cleaned. Tile is the usual material, of which the large quarry tiles and the small, hard, vitreous tiles have about equal preference, the latter being specially satisfactory because they will not absorb grease. In some of the new hotels; however, the is giving way to other materials, such as interlocking rubber tiles or cork flooring; for two reasons, — the greater ease upon the feet of the waiters and cooks in the kitchen, and because of the reduced breakages. There are also several composition floorings which the manufacturers recommend THL ARCHITLCTURAL RLVILW 41 for kitchens, but care should be taken in a selection for so impor- tant a position. When stairs are necessary to reach the dining- room from the kitchen the treads should be covered with rubber with non-slip nosings. The floor under the dish-washing machine, vegetable-steamers, and stock-kettle, or any other place where water is freely used, should be pitched a little to a floor-drain set flush with the top of the floor. It is always advisable to have sufficient floor-drains so that a water-hose can be maintained for washing the floor frequently. The lighting of the kitchen should be thoroughly studied, espe- cially where the kitchen is located in the basement and does not receive any direct daylight. The lighting of the ranges is generally accomplished by placing incandescent globes inside of the exhaust- hood at the lower end. This method throws the light on the ranges, where it is wanted, but at the same time shades the eyes of the cooks. Where the kitchen is located in the basement and can be extended under the sidewalk, vault lights may be used, which in the daytime will agreeably light this part of the room. The size of the hotel, the num- ber of guests to be served, and the kind of service, whether European or American, are the determining factors in the size of the kitchen and its layout. The American plan is seldom adopted by the management of city hotels, and since it entails no special kitchen service, other than that usual to a large pri- vate house, it will not be con- sidered in this article. The serv- ice for the European plan hotel, however, is varied and complex. It may be roughly divided into five parts, — the kitchen proper, where the roasting, broihng, etc., are done; the pastry-shop, where the ovens are located, and where all cake, pastrj-, etc., are pre- pared; the butcher-shop, where meat and fish are stored and cut; the wine and beer storerooms; and the general departments, such as the dish-washing and silver-cleaning space, the general store- room, and serving-pantries. The two most important parts of the kitchen equipment are the ranges and broilers, as on this apparatus falls the heaviest work in the kitchen. They must be of good, heavy construction and capable of standing up under the most severe tests. Their position should be determined with a careful regard for providing ample space for the circulation of cooks and waiters, and for the easy supervision of the chej over the entire battery of broilers and ranges from his station in the kitchen. Whether they are placed against the wall or stand free in the center of an open space, after the French system, providing free passage all around them, should be decided in reference to the size and shape of the room. Where ranges are placed against a wall the broilers, some of which are arranged, in most cases, for burning charcoal and others for gas, should be placed at one end of the ranges, the stock and grease kettles at the opposite end, and the vegetable-steamers next in order. It is well to depress the floor under these latter fixtures about an inch, and provide a two-inch floor-drain. This forms a trough for steam-condensation and water-overflow, of which there is always more or less from these fixtures. The salamanders which are used for gratin work are usually placed above the ranges. There is also a double plate-shelf over the ranges, which is used for storing plates to be kept hot for the cooks. In the choice of fuel for burning in the ranges there is consider- able difference of opinion. There are many advantages in the use of gas over coal, principally the avoidance of ashes and dirt and the fact that the repairs on ranges burning gas are considerably less than on those burning coal, which consequently keeps the cost of maintenance down to a minimum; but, on the other hand, where gas has been used exclusively it has been found to be un- satisfactory because of its expense. The ratio of their costs may be said to be about one-third for coal and two- thirds for gas; and e\'en where the kitchen is located on an upper floor, and where expense of hoisting coal from a sub-basement has to be considered, gas is found to be more costly; and in several of the large clubs located at the top of some of the New York offlce buildings, in which the ranges were originally built to burn gas, the manage- ment has reverted to the use of coal. When coal is used a car which can be taken on the service-elevator will be found conve- nient in bringing fuel to the kitchen, and a similar car may be provided for removing the ashes taken from the ranges. The cooks' table should be placed in front of the battery of ranges, leaving a space of at least four feet ]:)etween them. It is usually constructed of -^ inch boiler-plate iron, with a polished top which is kept hot. Into the top of the table is set a steam- table, bain-marie, and a small sink. Warming-closets are provided underneath, and suspended from the ceiling o\'er the table is an iron rack for holding saucepans, frying-pans, etc. The principal accessory of the bakery, of course, is the oven, and in large hotels there should be at least two of these,-- one for baking bread and rolls and the other for pastry. These are built of brick, with walls about twenty inches thick and with usually but one deck, the bottom of which is constructed of tile, which gives an even distribution of heat. Underneath the oven floor is ar- ranged the fire-box, with feed- doors opening directly below the main oven doors. The heat for these ovens is in all cases sup- plied from coal fires, and when thoroughly heated they are ca- pable of baking for a period of twenty hours without renewing the fire. They are constructed with an arch top, above which sand is packed, and finished with a final layer of putty asbestos or similar substance to retain the heat. The oven floor is built at a height of about fort3'-fi\'e inches from the floor, to make it convenient for a man to work in front of it. The depth should not exceed twelve feet, as this is the great- est depth which will allow easy access to any part of the oven. It should be equipped with a balanced door which is easily oper- ated, preferably one which rolls up above the opening on the in- side. There should also be provision for regulating the tempera- ture with a thermometer placed on the outside. The ovens should be well lighted on the inside, and this is usually accompHshed by an electric light enclosed in a box, which sets in an opening in the oven wall and swings on a pivot, so that when it is desired to hght the oven the light may be turned to the inner side and a reflector throws the light into the interior. When baking French bread it is usually customary to introduce live steam into the oven to make the bread crisp, which necessitates piping steam to the oven, with a valve conveniently placed on the outside for its control. In this same department, and located conveniently to the main ovens, there should be steam pro ving-boxes, which are used to pre- pare bread after it is taken from the mixers for the final baking. Other requirements are a steam-kettle, for boiling cream, cook- ing pie-fillings, etc.; a pudding-steamer, for steaming puddings, brown bread, etc.; and dough and cake mixers, which are operated by an electric motor; besides a small gas stove and a general util- ity sink for washing pots, pans, etc. The latter should be enameled iron, porcelain, or marble. There should be ample work-tables, located in the center of the room when there is sufficient space. These must be made "as sanitary as possible, with marble slabs for the working-surfaces and without any cupboards or drawers under- neath. The pastry cook requires a refrigerator for keei)ing such supplies as jellies, butter, pie-fillings, and other things necessary in the preparation of fancy pastry. A special department for the storage and preparation of oysters is known as the "oyster bar." The counter on which the oysters are prepared should be constructed with a slate top with a drain and should have set in the top a sink supphed with cold water. A V 42 THL ARCHITLCTURAL RLVILW TL-frij^LTcitor tor llic \)V prox'iik'd rithrr spare allows. It .should he shelves, and in most lases A butcher-shop kitchen and near storat^e ol oNsters alter the\' are opened should under the main counter or at the hack, as the made with drawers lontaininij; mo\'ahle it is Cooled \)\ a cold-storaL;e s\stem. luld he arranged, convenient to the main the entrance for supplies, ec|uii)ped with one large refrigerator huilt to the ceiling and dixided into sections for the different kinds of meat. A fish-box, a table for cutting meat on, and a block for chopping on, together with a sink where any article ma>- lie washed without leaving the room, should also be included in the eciuipment of this room. Throughout the kitchen there should be a great numlx-r of re- frigerators. These must bp of sufficient size to care for the stor- age of one day's supply, and they fresh should include th(jse lor and cut meats, fish, fowl, oys- ters, cream, butter, eggs, fruit, and green stuiTs. They should all be provided with ample drains, and those recjuiring ice should be equipped with an ice-bunker for holding ice. It is advisable to place this at the upper part of the refrigerators where they can be gi\'en a height of ten feet or over. In the lower refrigerators it is found best to place the ice in the back. Ice, however, is fast be- coming very expensi\'e for re- frigerating purposes, and for this reason a cold-storage system is very often used on account of the low maintenance cost and its easy operation. In designing the refrigerator to be cooled by a cold-storage system, it is advisable to arrange the coils overhead in a bunker lined with galvanized iron and copper, as it provides more usable space, besides making it easier to keep the refrigera- tor in a sanitary condition. , In a hotel where there is a large force of help employed in the kitchen there is generally a separate department for salads, with one or two men to look after this division of the food preparation. This section requires both serving and working counters, refriger- ators, sinks, etc. It is often arranged as part of the gardc-manger' s department, where meats, etc., are garnished and special dishes decorated before being served. The refrigerators should be large enough to accommodate a day's suppl}? of green stuff's, fruits, and other similar things needed for this work, the main supply, however, being kept in the general storerooms. The department for the cleaning of dishes and silverware should be located as near the waiters' entrance to the kitchen as possible. Here there must be ample counters, constructed of wood, for re- ceiving the soiled dishes, when the waiters themselves bring them to the kitchen; but in cases where the kitchen is not located on the same floor as the main dining-room it is of great advantage to^have the dishes and silverware sorted in the latter room, and sent to the kitchen by means of electric hoists. Where- ever possible the dish-washing de- partment should be separated from the kitchen proper, both from the sanitary standpoint and also to leave all the space in the vicinity of the ranges and steam-tables free for the circulation of cooks and waiters. Silver and glass should be separated from the'china and crock- erv, and should be washed in a separate department from the dish- room wherever the space will per- mit. For the general dish-washing there should be a dish-washing apparatus installed, having brass tanks and an extra soaking-tank Fig. III. Plan of Kitchen, Hotel Garde, Hartford, Conn. Looking toward Ranges, Kitchen Chicago, III. lor dishes which ha\e contained eggs, cereals, etc. The scrap- table should ha\-e cypress slats, so that no china touches the metal, and the drain-board should be arranged to prevent water running back to the clean-dish tables. Silver and glass and very line china should be washed by hand. For this purpose, several sinks should be installed with ample drain-boards. These sinks are best constructed of some close-grained wood, which will withstand the action of water and which will not splinter. Cypress has been found of recent years to be the best and also the most economical wood for this purpose, although oak, ash, and teak are very often used. There should also be tables and counters for holding the clean dishes, and these are usuall)' covered with metal such as zinc or copper; but in some re- cent instances the use of plain cypress wood without any cover- ing has proved of decided advan- tage, since it has been found that the glaze of fine china has some- times been destroyed by contact with the metal. The silver-and-glass depart- ment should be equipped with a buffer and knife-cleaner which is operated by an electric motor. This polishes the silver-ware, both the fiat and hollow pieces, there being pads for silver and others for steel knives, besides various brushes for cleaning the outside and inside of coffee- pots, creamers, etc. The silver which is in regular use in the hotel is kept in this department, and therefore provision should be made for keeping this room locked whenever the occasion de- mands. Situated in the center of the kitchen, or at points within easy access of the waiters and cooks, are tray-tables, with closets under for the storage and heating of dishes. The tops of these tables are of the same material as that used on the cooks' table; the closets under, made of Russia iron and heated with steam-coils placed under the shelves and operated by valves on the outside. These fixtures, as well as the steam-tables, coffee-urns, and stock- kettles, are operated by steam of about forty pounds pressure. Throughout the kitchen there is always great demand for hot water, and arrangements should be made to have the hot-water supply furnish the kitchen during the busy part of the day with at least two hundred gallons of hot water per hour. The various partitions in the kitchen, while in some cases neces- sarily solid, because of carrying weight above, should be built of light material as far as possible, so that there may be a free circu- lation of air throughout the whole department, which will obviate the necessity of more than one ventilating-system. In a great many kitchens these partitions are made of iron grille-work, ex- tending from the floor to the ceil- ing, and arranged with doors, com- pletely equipped with locks so that any of the compartments can be closed when necessary. There should be a department for making ice-cream and fancy ices, and this should contain an ice- cream freezer, with pulleys and shafting installed on one wall, con- nected with an electric motor of sufhcient power to run freezer, etc.; as in these days of high-priced labor the hotel man finds motor- driven machinery the most econom- ical. Convenient to the serving- pantry should be located the ice- cream brine-boxes for keeping the ices after they are frozen. One of the most important con- ditions in furnishing good dining. Blackstone Hotel, THE ARCHITLCTURAL RLVILW 43 service in any hotel is the matter of having a constant supply of foodstuffs, and in every hotel of any size there should always be ample provision made for the storing of a stock of foodstuffs in addition to those which are cared forin the refrigerators distributed throughout the kitchen. For this purpose there must be a large storeroom located as near as possible to the service-entrance, through which the supplies for the kitchen enter. This room should be equipped with shelves for holding dry stores, such as flour, sugar, etc., which do not require cold to keep them in condi- tion, besides several refrigerators for the storage of perishable stuffs. This room is presided over by a man who has a desk in such a position that he can check everything that comes into the hotel, and in the same way everything which is sent from the storeroom to the kitchen. In the management of most hotels everything which is taken out of the store- room is charged to the department to which it goes, and in this waya perfect accounting of all the supplies is had at any time. This storeroom should be within easy access of the kitchen service-elevator, and this latter should not conflict in any way with the ele- vator for moving baggage or the service- elevator for the general hotel service, espe- cially where the kitchen is located in the basement or on one of the upper floors. A corridor should be arranged connecting the storeroom with this elevator, so that men can deliver supplies to the storeroom with- out entering into any part of the kitchen or serving-rooms, especially during meal hours. The disposal of the garbage is a serious problem and demands consideration in the plannin Ranges in Kikhen of Pala^.e San Francisco, Cal of a kitchen. Where it can be disposed of at profit by the management it is well to do so. This necessitates a refrigerator, placed near the service- entrance, for storing the garbage until it is removed from the hotel. In localities where garbage cannot be disposed of without a great deal of expense it has been found satisfactory and econom- ical to install an incinerator and to burn it each day. Two other departments, which are possibly outside the prov- ince of the kitchen, but which work in connection with its general service, demand attention, and these are: the facihties for storing wines and liquors, and the service-bar. In many hotels wines and 4iquors which are served in the dining-room are prepared at the main bar; but in a large hotel it is generally more convenient to instaU a service-bar in connection with the wine-room and within easy access of the waiters coming to the kitchen. The bar and the wine-room should be equipped with refrigerators, furnished with racks for holding bottles, and, besides, a sink with hot and cold water faucets, one for shaved ice, and one for cubed ice. There remains in this consideration of the hotel kitchen the coffee, or serving, pantry and the checker's desk, — two parts of the kitchen which are small in them- selves, but which need to be wefl placed in the general scheme to in- sure easy circulation. The checker should be placed in such a posi- tion that he or she can see at a single glance every waiter leaving the kitchen, and can note exactly what he is carrying away. In prac- tice it has been found generally sat- isfactory to locate the checker's desk and the cofl'ee pantry on either side of the waiters' exit from the kitchen. The cooking-equipment of the serving-pantry usually consists of the articles needed for preparing the lighter foods, such as eggs, fried cakes, etc. The egg-boilers are made up in sections and are operated by steam, each section being about six inches square and able to accommodate six eggs at one time. A toaster and cake-griddle operated by gas or elec- tricity is also needed in this room, together with the cofl"ee-urns, roll-warmer, refrigerator, and sink. The waiters are served by persons stationed behind the counter, as this method has been found to involve less confusion and to promote quicker service than allowing the waiters to help themselves. The three floor plans accompanying this article were selected as being representative of the different types of the modern kitchen. Figure I is the plan of the kitchen in the St. Regis Hotel, New York City, and is an excellent example of the kitchen for a large hotel. It is completely equipped for the most exacting service and is partic- ularly well planned in the point of circula- tion, which the arrows shown on the plan indicate. This plan shows the arrangement of stairs which is best adoptecl when the kitchen is placed on a floor above or below the dining-room. Figure II is the plan of the kitchen for the restaurant in the recently completed Filene store, Boston. This provides service for two thousand people daily between the hours of eleven and two o'clock, and is an example of a compactly arranged kitchen. Here the ranges are placed in the center of an open space because of large windows, which were demanded by the architectural treatment of the exterior and which pre- vented the ranges being placed against the wall, and also because it was a more eco- The roasting and order cooking is done on Hotel, Fruit and Salad Counters, Kitchen of Blacksfone Hole Chicago. 111. nomical use of space. the side nearest the dining-room, while the vegetables, etc., are prepared on the opposite side. The circulation here is equally well arranged, and the convenient placing of the soiled dish and glass rooms, as well as the serving-pantries, is especially good. In Figure III is shown the plan of the kitchen in the new Hotel Garde in Hartford, Conn. The hotel contains about two hundred rooms, and the restaurant service, which is of the European plan, is in proportion to the provision for guests. This plan shows the same general arrangement as the preceding ones, but with fewer special departments because of simpler service. The com- munication between dining-room and kitchen, when these rooms are located adjacent to each other, is well shown in this plan, as well as the service to the right, which is always advisable to ar- range whenever possible. Ventilation is an important element in the planning of the entire hotel; but in the kitchen it becomes of almost prime im- portance, because of the heat and steam rising from the ranges and other fixtures which cannot be avoided. The hot air and obnoxious cooking odors are best removed by placing a galvanized iron exhaust-hood over the ranges, broilers, stock-kettles, and vegeta- lle-steamers, from which a main ventilating-line is run to the roof, where an exhaust-fan and motor are installed in a fan-house built for this purpose. The fan must be of sufficient size to keep the air in constant circulation; and, in addi- tion, fresh air must be supplied from air-ducts with outlets in the vicinity of the fixtures, preferably near the floor and away from hot surfaces, so that no cold drafts are caused. Where possible, smoke- flues should be located behind ranges, or near the same, and should always be of sufficient size to insure good draft. 44 THL ARCHITILCTURAL RLVILW The Use of Tile in the Interior Finish and Decoration of Hotels By William Hagerman Graves T HE reputation of a used to depend on wine, comfortable lopular hostel r\- good food, old 3eds, and a genial host; e\en the pretty barmaid played her modest part in the entertainment of the ])a\'ing guest. The modern hotel makes its appeal to the public no less by its cuisine and service than by the beaut)' and luxury of its surroundings and equipment. The lobby ofttimes rivals tlie atrium in the house of a Roman noble, rich with spoils of conquered provinces, while the dining- room outshines the gilded and mirrored throne room at Versailles. The building of each new hotel has thus become an elTort to excel the last in sheer sumptuosity. It is therefore natural that the designers of these palatial interiors should, to a great extent, be bound in their choice of materials to such as are associated with the historic styles: marble, stone, plaster, and the like. The floors and walls of our public palaces are, for this reason, embellished principally with these materials, or their many com- mercial imitations to produce similar effects. In some instances the desired richness of eft'ect has, however, been obtained without this wealth of gold-leaf and profusion of costly marbles, and the inte- rior designed in the more modest and simple style of a private house or club. This more home- like feeling which we associate with the best of the old English country houses has revived the use of some materials, less costly perhaps, but far richer in their possibilities for design, color, and bloom of surface, taste is beginning to supersede mere display. Notable among these less costly materials that gave much character and warmth to the domestic architecture of the older countries is the clay tile, either plain or glazed, and often modeled in re- lief and enriched with colored enamels. The kind of finish which con- tributed so much of color and charm to the Alhambra could not be ignored by an artist de- signer of imagination. A Boston artist, returning recently from Europe, described his bedroom in a hotel in Amster- dam. The walls were Entrance to ttie Norse Room, Fort Pitt Hotel, Pittsburgh, Pa. Janssen & Abbott. Architects Good Tile Kitctien in a Private Residence Lobby of the College Inn. Hotel Sherman, Chicago. I Holabird & Roclie, Architects covered to a height of four or five feet with blue-and-white Delft tiles, which lent a cheerful, clean, and wholesome atmosphere to the room, as contrasted with the heavy, dark, and stuffy hangings of the apartment he had occupied while in Italy. The revival of the use of tiles was in- spired, primarily, by purely sanitary con- siderations, the idea of a white tiled bath- room being the result of the same evolution as the idea of a porcelain tub; secondarily, by ai'sthetic considerations. Holland, Eng- land, and Germany have set us excellent examples of both sanitary and decorative use of tiles in their tiled kitchens, restau- rants, markets, pavements of halls, churches, etc. Germany and Austria espe- cially abound in modern work illustrating the sound and logical treatment of tiles. The architects of modern hotels have been quick to recognize the utilitarian value of the hard, impervious, aseptic, non- staining, and durable quahties of tiles as the best finish for the bathrooms and the service-portion of their buildings. The kitchen and connecting corridor floors of the newest Boston hotel. The Copley-Plaza, are covered by six-inch by nine-inch red clay tiles, the kind that are often used for the paving of out- door terraces. The same tile, set on edge, forms a base for the white glazed wall-tiling which extends to the ceihng, producing the effect, as well as accomplish- ing the result, of perfect clean- liness. Our illustration of a kitchen in a private house shows how beauty and interest can be added to the sanitary idea by using colored glazes instead of white; in this case pale yellow for the walls, with lines of blue. The ceramic tile mosaic floor is also picked out in color. The lobby of a hotel in Chi- cago shows a simple but ^'igo^ous pattern made up of a combina- tion of white and black Ohio flint tiles. These are a little heavier and have a slightly rougher surface than the ordi- nary unglazed vitreous, or semi-vitreous, ma- terial. The manufacture and setting of floor tiles have improved greatly within THL ARCHITLCTURAL RLVILW 45 Piers in the Grand Cafe, Hotel Sinton, Cincinnati, O. r. M. Andrews & Co., Architt-cts Fountain, Prince George Hotel, New York Howard Greenley, Architect the last ten years along two lines, one perhaps a neces- sary consequence of the other. The old-fashioned machine-perfect encaustic tile, laid with joints as nearl}' invisible as possible in inflexible patterns, is being rapidly superseded by the more plastic hand-made or wet-pressed clay tile. The slight variations in the size of individual pieces, natural to molded clay when fired in the kiln, lose themselves in the setting of broader joints. There- fore these joints are made to count as a pattern or an embroidery effect of intentional design. By the use of color in the execution of the design and pattern in the individual tiles there is no limit to the richness and elaboration possible to obtain in tile floors. The products of differ- ent factories now vary principally in the quality of the glazes. Some of the makers produce heavy glazes (technically enamels, because opaque), which are uniformly dull and low toned, like the glaze of the Rook- wood tiles, for instance. The Grueby glazes are stronger in color, less uniform in tone, and of a less dull surface. The Mueller glazes rank with the best produced abroad, and in the form of glazed mosaics are unique. The innovation of designed tiled pavements of the character described above is due chiefly to two well-known artists: Mr. H. C. Wall Panel. Hotel Sinton, Cincinnati, O. F. M. Andrews & Co.. Architects ^^^^m msm^ Piece of Tile Wainscot Mercer, founder of the Mo- ravian Pottery, and Mr. A.B.Le Boutillier, formerly Director of Design of the Grueby Pottery. A typical Mercer floor where the finish of the room required a floor background of dark, warm color is that of the new grill-room of the Hotel ^Martinique in New York. The Cafe L'Aiglon in Philadelphia has a floor of plain Grueby glazed tiles, and the cafe of the Staffer Hotel in Cleveland has a similar floor of brown glazed tiles in six-inch squares set with very broad joints. The grill-room of the Fort Pitt Hotel in Pittsburgh is probably the prototype, in this country, of the vaulted room entirely deco- rated by the art of the potter. In this in- stance there has been elaborate use made of the dull-finished, low-toned colored tiles. Blues and greens predominate in the com- position of the wall-scenes. A mosaic of small tiles of varying tones of golden yel- low covers the flattened vaulting of the ceil- ing. The further ornamentation of the ceil- ing is judiciously confined to the ribs, bands, and zigzag borders in darker colors. All the tile-work shows respect for the nature of the material; even the curved tiles envelop- ing the columns are evident to be merely the protecting veneer of the actual sup- ports. The pictures, however, attract and Norse Room, Fort Pitt Hotel, Pittsburgh, Pa, Janssen & Abbott, Architects Rathskeller. Seelbach Hotel, Louisville, Ky, F. M. Andrews ^ Co.. Architects 46 THL ARCHiTLCTURAL RLVILW wcri' meant td altrart us tn llu' muiK'rous lours dc force of the |H)ttL-r; such, lainting. If the decoration exe- cuted ii: tiles lie relegated to its pro[)er jdace as merely a scenic background hir the mo\ablc furniture and people within the room, and not an object of special attention in itself, the criticism is \ cry much weakened. The cutting u]> of a window into little panes accomplishes for the landscape just what the joints do for the wall-design. The\- l)reak it up into another kind of a pattern, and lend a sense of scale to wdiat might otherwise be too great an e.\i)anse of color. The chief i)urpose of the deco- rated wall is to afford an agreeable backgrouncl — whether it be a scene in soft ceramic colors marked off in small scjuares or a repeating pattern of pure design in which the joints form some of the outlines, as indicated in the reproduction of a piece of tile wainscoting. The latter result would have been that achieved by the Moors, as seen in the Alhambra, where the tiling is per- fect, logically and aesthetically; but we have seen work of Persian origin, far more ancient, in which the natural joints of the rect- angular pieces wa^e ignored, but w^hich has rarely been excelled for its ceramic color and tine decorative feeling. We refer to the fragments in the Louvre taken from the ruined walls of the Palace of Xerxes, an excellent copy of which can be seen in the Metropolitan Museum in New York. The subjects are a proces- sion of lions and of archers. The figures are modeled in the very slightest relief, nearly life size, and the whole composition cut up into brick-shaped pieces about six by twelve inches in size. Another Rookwood room of the Fort Pitt type is the Rath- skeller of the Seelbach Hotel in Louisville. The wall-spaces here requiring decorative treatment were not so large and were easily filled with symbolic devices such as coats of arms and conven- tional German landscape with the Rhenish castle. The flexibility of the potter's clay in the hands of the artist modeler, supplemented b}' the varied palette of the worker in ceramics, can scarcely be limited in the variety of the results obtainable. French decorators of the Art Nouveau School have reveled in the Grcs flammcs of Bigot and the architectural faience of Emil Mueller. Our own artists have not yet strayed far from the traditional models, as shown by the small fountain in the Prince George Hotel in New York. The same dehcacy and re- finement of color and form characterize the faience panels of the Sinton Hotel in Cincinnati. The palm room in the La Salle Hotel, Chicago (illustrated fer. Tea-room in the Nortlivvestern Station, Chicago, 11 A. B. Le Boutillier, Architect Gallery of ttne Delia Robbia Room, Vanderbilt Hotel. New York Warren & Wetmore. Architects on page SS), is tiled from floor to ceiling, including the heavy square piers, in six-inch square tiles of a soft pinkish gray. The modeling of the spandrels in the arches of the windows is glazed in very delicate pinks, greens, blues, and purples. These colors, however, give the feeling of being blended together almost into one tone. The combined effect of all the tile-work is of a soft gray satin-like covering over the whole room. We feel the lack of high lights. There is nothing to give interest or accent, because of the uniform richness of the whole. Bright colors should be used with restraint and discretion, but if used in relatively small masses the brightest colors will not prove garish. Spots of bright color can be made ''precious" like jew^els by contrast with plain, low-toned surfaces. In the reaction from the old-fashioned bright glazed tiles we have lost sight of the value of the richer color needed for the high hghts of the picture. In the less pretentious grill-room in the basement of the same hotel (illustrated on page 169) the tiling is of a more vigorous character. The iioor, of large, red quarries accented by broad black joints, sets off the plain green tiles of the walls. The red tapestry brick piers are ornamented by small panels of glazed figures and terra-cotta corbels, supporting the beamed ceiling. The Hotel Devon, on 55th Street, ofl" Fifth Avenue, New York, has a small dining-room with a wainscoting of soft gray tiles about six by twelve inches in size set vertically, the upper courses flowering into a tapestry-hke frieze, the molij of which is contin- ued in the painted decoration of the plaster wall above. This little room is a good example of the logical use of tiles to form an eft'ective protection — but which at the same time will possess artistic merit — for that part of the wall where there is possibility of contact- ' with the movable furniture of the room. The Vanderbilt Hotel in New York is notably distinguished for the good taste displayed in its interior finish. The Deha Robbia room, so called because it is entirely veneered with tiles and faience ornament similar to the blue-and-white sculptured ware that Luca Delia Robbia used in the adornment of the Italian churches of his time, is an example of the most successful work of the kind that has been accomplished by American ]3otters. The Guastavino ceiling of white glazed tiles embossed with a shghtly raised pattern is in pleasing contrast with the blue panels of the walls and piers. All ribs and corners are picked out with blue-and-white glazed moldings of mod- est design. The room is quiet and dignified, and gives the impression of being completely fur- nished, in spite of the absence of pictorial back- ground. The httle Chinese barroom near the lobby, with its black mosaic floor inlaid with brass and its rich dark paneling, should also be noted before taking leave of The Vanderbilt. In The Ritz-Carlton we found the same ab- THL ARCHITECTURAL REVILW 47 Restaurant in the Northwestern Station, Chicago, 111. Frost & Grander. Arctiitecls sence of the ostentatious gilt and polish of costly materials. One comfortable little room with the exclusive label "Gentlemen's" Smoking-room lacks only a plain dark blue tiled floor to repeat the smoky blue note of the hangings and to furnish a proper ground for the comfortable rug and mediaeval refectory tables. The architects of The Ritz and The Vanderbilt have given us an excellent example of the appropriate use of tiles in the restaurant of the new Grand Central Station. The semi- circular wall-spaces where cut by the curved lines of the Guasta- vino ceiling are filled with warm grayish tapestry tiles laid diagon- ally, with borders of a pattern made up of Smaller squares of vary- ing tones of red and purple. The rough texture of the walls gives a vigorous support to the vaulted ceiling, and the natural grada- tion of the color-scheme from the red quarries of the floor to the reds and grays of the walls and lighter tones of the ceiling was evidently studied with a fine appreciation of the right use of un- glazed tiles. A less fortunate example of the use of tapestry tiles is found in the McAlpin Hotel, — the floor of the men's lounge, a com- fortably furnished broad corridor surrounding the lobby at the level of the second mezzanine. If this extremely rough pavement under foot is solely to insure a safe circumnavigation of the building after too long a visit to the convivial crypt below, we commend it for the purpose. yEsthetically considered, the imi- tation Caen stone walls and light cofi'ered ceiling demand a less heroic treatment of the floor-surface than would be appropriate for an outdoor terrace or the ramps of the Grand Central Sta- tion. We longed to see here such a floor as that of the entrance lobby of a recent New York apartment, — Harperly Hall, — a pattern of dark "blue octagons and green dots from the Mueller kilns, or a pavement of small hexagons of Grueby brown, or a pattern of raised hnes with the de- pressions between filled with the coffee-colored glaze noted in some of the newer American Encaustic Tiles. One of the earliest examples in this country of the decorative cartoon freely translated from the medium of canvas and paint to that of col- ored glazes on burnt clay is found in the tea- room of the Northwestern Station in Chicago. The design consists of a series of panels forming a frieze of conventional landscape as purelymu- ral in effect as if it were tapestry instead of Grueby tiles. What is lost by the necessity of a trellis-like accentuation of joints is gained in the desired glazed surface and the value of the varied tones of deep Grueby greens, blues, and yellows, — an effect not obtainable to a similar degree through the medium of paint or texture. The romantic quality of fields and distant hills, tall cypresses, forest depths, quiet pool, and ruined temple is suggestively there. If the de- signer, A. B. Le Boutiflier, had controHed the setting of his work he doubtless would have subordinated the joints to a greater de- gree. They could not be made to serve the purpose of outline, as in mosaic designs or the leading of stained-glass windows. The value, however, of this medium for mural decoration is well iflustrated by the singular grace and charm of this example of'Mr. Le Boutillier's work. I The treatment of the walls, frame, and trim moldings is flat and simple and properly subordinated to the interest of the frieze. The prevaihng green of the tfled floor is enriched by groups of appropriately conventionalized fruits and flowers, forming sym- metrically arranged spots of color woven into the pattern of what we might call a tile carpet, — a carpet that can be made as rich and ample in color and design as any from the looms of the Orient. The pavement of the large dining-room in the same building shows a repeating pattern of large scale, made of three sizes of Grueby tiles, six-inch squares of green tiles bounded by oblong shapes of lighter green with grayish-blue corners of smaUer squares. We noted the steward's endorsement of all the qualities claimed by the manufacturers of glazed tile for floors. He affirmed that his floor was quiet, less slippery, non-staining, and more easily cleaned than the old-fashioned marble dining-room floors or even those of Enghsh encaustic tiles, frequently seen in hotels built twenty years ago. A review of the use of tiles in cafes would not be complete without mention of the Maxfield Parrish dining-room for the employees of the Curtis Publishing Company in Philadelphia. All that goes to make up the furnishing of this attractive room, from the mural canvases, full of poetry, color, and hfe, to the simple dark-stained wooden tables and chairs, has a setting of a deep brown mosaic of Grueby tiles. The geometric pattern of the floor is borrowed from a Moorish design in the House of Pilate in Seville, but much of the special quality of the floor is due to the infinite variety of the tones given the separate tiles in the firing, while the smooth, sHghtly reflecting surfaces have a bloom, or patina, similar to that of a dark-stained wood floor which is constantly rubbed and waxed. The new roof garden of the Bellevue-Stratford Hotel in Phila- delphia has a Grueby tiled pavement of entirely different char- acter. The material desired by the architects was something not as coarse as brick or red quarries, not as smooth and monotonous as marble, and not as cold as cement or stone. Grayunglazed tiles for the field, with a border of diff'erent pattern with some spots of glazed or half-glazed tiles in blues and greens, give the life and interest usually sought by a superfluity of plants and furniture. In the grill-room of the Copley-Plaza Hotel in Boston this Copyright, 1913, hy Tehhs-Hymans, Inc. Restaurant in the Grand Central Station, New York City Warren & Wetmore and Reed & Stem, Associated Arcliitects 48 HL ARCHITECTURAL RLVILW style ol tiled llonr is less success- tul, because the room needs a warmer and darker floor-surface. We do not see why the chill gra\- of cement and stone should dominate a room, the ]>urpose of which is to encourage comfort and good cheer, sim{.>ly liecause it is located in the basement. Turning to the opposite ex- treme of taste in the decoration of thecon^•i^■ial crypt, — the grill- room of the new ^IcAlpin Hotel in New York, — our first feehng is that if there is any limit to the possibiKtics of colored clay for decorative purposes this is it. On entering this wonderful place of gustatory pleasure our atten- tion is first arrested b_\' the vault- ed ceiling, encrusted bv a maze of ingeniously molded ornament which a friendly critic states is "serious in idea, but full of energetic action, which, among the leaves, tendrils, and flowers, is fascinating." The same writer de- scribes the general tone of the room as "golden brown of an excellent tone to live with, and which we rarely tire of;" and the glorious red background of the lace-like panels, as "the red of the scar- let geranium." The restless effect of this vista is hap- pily relieved by the very interesting wall- treatment at the end of each aisle and transept, formed by the many rows of these overdressed piers and vaults. Each broken wall-space is embellished with a pictorial panel of ceramic paint- ing, skilfully designed by Frederic Dana Marsh. The subjects, representing the maritime history of New York, should be interesting to the patriotic citizen of the great metropolis, as well as to the sojourner within its gates. The technical excellence of the ma- 8% Copyrislil. 191.3. hyTrljhs-Pfyinaii^. Inc. Wall Panel, Hotel McAlpin Grill-room, New York City Freck'ric Dana Mar.sh, Designer Cafe Hotel Devon. New York City Israels & Harder. Architects terial used in the finish of this grill-room, whether called tiles, faience, or simply glazed terra- cotta, conclusively portrays the versatility of Atlantic Terra Cotta and bespeaks great credit for the skill and enterprise of its manufacturers, who have evi- dently solved the technical diffi- culties of "low," as well as \\a "high toned" glazes. Their 'iill palette of colors differs not Jf-i| much from that of the makers of tiles and is fully as varied. An interior of great interest, because combining the use in one room of all the clay materi- als used for decoration, is the waiting-room of the new New York Central Station at Roch- ester, N. Y., designed by Claude Bragdon. The brown Grueby tiles of a high wainscot are bordered at the top by a simple repeating pattern in greens and blues. The lighter-toned tapestry brick wall above is in turn accented by a terra-cotta frieze in which color is used with admirable skill and modera- tion, and logically leads up to the still lighter tones of the Guastavino ceiling. Our review of a wide range of tile- work leads us to the conclusion that the technique of the art is, with too few ex- ceptions, in advance of its application. The tile factories have overcome the fault of crazing in white glazed wall- tiles; the terra-cotta companies have rivaled each other in costly experiments; the potters have revived the best in an- cient methods with important gain in variety and durability of glazes; but from a practical and aesthetic standpoint, our architects and designers, with a few ex- ceptions, have notmastered the medium, or even begun to exhaust the wonderful possibihties latent in the material. ,„-!ffi'i«&ii=£, -^ m^ 'w: m^ ^^m:l^l!^^ ^^^jg^.^^ k A iUA A A" ik A iWy 2iiaEfSS%1»sW'3Uii»!ii3«:i»'^ ^i'A i. A A -. ■ii:t'0tkititmmm._ A A'ni jk jCrA Procession of Arctners Procession of Lions Fragments of Tiling Taken from the Palace of Xer.xes, 5usa THL ARCHITLCTURAL RLVILW 49 Modern Practice in Hotel Heating and Ventilating By Werner Nygren of Messrs. Nygren, Tenney & Ohmes, Consulting Engineers THE modern American hotel leads in almost every con- venience and improvement which mark our progress. As a direct result of this, conditions have developed which were never even thought of when the older hotels were designed. When hotels were built on a small scale, having little or no plumbing, illuminated by oil or gas, and heated by open fire- places, many physical discomforts were willingly put up with, and the engineering problems which at that time had to be solved were comparatively simple. This is not the case to-day, when a hotel is not only a stopping-place for those who travel, but also a pubKc restaurant, a place of amusement, a club, and a home — all of which necessitate an equipment both costly and complex. The introduction of steam heat added very Httle complication. The high-pressure steam plant nowadays required to furnish steam for cooking, refrigeration, and the generation of electric current for light and power has, on the other hand, brought about considerable complication. Condi- tions incidental to the plant, together with conditions resulting from the tendency to design the hotel with the idea of utilizing every square foot of its plot, even to the extent of going into the ground for space, have created the demand for the extensive ventilating-apparatus which to-day forms a prominent part in the equipment of the up-to-date hotel. A great deal is expected from a venti- lating-plant in such a hotel. Besides keep- ing the air pure and fit for breathing- purposes, it is required to provide the greatest possible bodily comfort, not only for the guests, but also for the help which toils in the kitchen and other hot and dis- agreeable departments. It is, therefore, very important that it be given the proper attention when designed, as it cannot do full justice to its pur- pose under adverse conditions. The mere designing of venti- lating-apparatus does not include all that which rightly belongs to this department of engineering. The experienced engineer makes it his business to advocate, specify, or take proper meas- ures against excessive heat and chilling eft'ects, and to confine such heat or chilling effects as cannot be prevented, which other- wise would have a disturbing influence. If proper precautions are not taken it is futile to expect satis- factory results from any heating and ventilating apparatus, least of all in a hotel. It does not occur to the average person that a room can be well ventilated unless it is kept at a low tem- perature. Yet this is perfectly possible, anrl often the case. Be- sides overheating due to warm floors and walls, which is the most common complaint, down-draft from windows, cold ceil- ings and wall-surfaces, as well as depositions of moisture, fre- quentlv laid directly to defective ventilation, are usually the result of neglect in taking the proper precautions. Heating Methods. — Direct heating by means of radiators placed on the outside walls beneath the windows is generally satisfactory, and the simplest heating-method for a hotel. In- direct heating, either by warm fan-blast or warm air heated by indirect stacks, if well designed, will give satisfactory results. Heating by radiators having direct communication with the out- Direct Radiator Beneath a Window side air, known as the direct-indirect system, is too unrehable and generally unsatisfactory to be recommended for a hotel. Irrespective of method, the heating should, as far as possible, be accomplished independently of the ventilation. While the two processes must be considered together, inasmuch as they have considerable influence upon each other, it is of the utmost importance that they do not conflict. To introduce fresh-air supply at high temperature for the combined purpose of heating and ventilating public rooms should, therefore, be avoided, as it becomes very difficult to secure the proper control by such means. Wherever space conditions permit the in- stallation of radiators it is by far the sim- plest to accomplish the heating by direct radiation, and introduce fresh-air supply for ventilation at room temperature or shghtly above or below same. Moreover, it is a decided advantage to instaU heating- surfaces below the windows in rooms of this kind, as such heating-surfaces will tend to counteract down-draft and heat the air entering through leaks around the window-sash during strong winds. If, on the other hand, as is sometimes the case, radiators are objectionable, in- direct heating must be resorted to. This, however, is usually coupled with consider- able difficulty, as it involves additional flues and registers, which are objectionable in highly decorated rooms, and indirect heating-stacks, ducts, and fans, which add complication to the apparatus and occupy valuable space in the rooms below. Fan-blast is required for heating of this character, as natural-draft indirect heat will not operate for rooms kept under a plenum, as is the case with the public rooms in a hotel, where the first considera- tion is to push back, as far as possible, the air from kitchens and serving-rooms which carries odors. With a heating-system of this kind the greatest difficulty is to provide space for flues and registers. In order to secure satis- factory results, it is important that the wanned air be intro- duced near the floor, and in such a manner that it is evenly dis- tributed over the outside walls and at the windows, and to do this without disagreeable drafts. The low velocity which is re- quired to accomplish this necessitates very large and unsightly registers. Floor-registers are not to be recommended, because they invariably become receptacles for all kinds of dirt. When heating with stacks at the base of the individual flues it is preferable to control the air and leave the steam on the heating-stacks continual^. The control of the air can be done either by by-passing the air around the stacks when no heat is required or else by shutting off the air-supply. The latter is usually to be preferred, as it is extremely difficult to avoid draft from registers located near the floor when the temperature of entering air is at or below the room temperature. In dealing with indirect heat for the bedroom portion of the hotel, it is impracticable to heat the air by individual stacks and individual flues, due to structural conditions, leaving no other alternative than to heat air at central stations and distribute it by means of fans. To install a system of this kind has also many difficulties in the way of securing the proper space conditions 30 THR ARCHITF^CTURAL RLVILW The Registers in tlie Frieze Conform with the Lattice-worl< in Pattern necessary for the distributing-system. All the above statements as to the heating hold good for either steam or hot-water heating. While steam heating is usually adopted for hotels, this does not signify that steam heating is supe- rior. There is no good phj-sical reason why hot-water heating is not used for a hotel. It is somewhat more costly to install, and since the economy in oper- ation does not enter to an)' large degree when large quantities of exhaust-steam are available, as is usually the case in hotels, it nearly always goes bv the board, despite its advantages. Larger radiators are required for hot-water than for steam heat. This is of some consequence with the architect, who usualh' finds it difficult to make room for even the steam-radiators. S learn Distribution for the Heating. — In heating a hotel the exhaust-steam from the plant should be utilized and circulated at a pressure not exceeding two pounds per square inch, and all heating-surfaces and piping proportioned in accordance with this pressure. A return-line vacuum system is prefer- able to an ordinary two-pipe gravit}- system, and very much superior to any one-pipe system: first, because steam circulation can then be established at any pressure above, at, or slightly below the atmospheric pressure; second, because the air ex- pelled from the steam is carried away by the return-pipes, to- gether with the water of condensation, thus doing away with air-valves on the radiators; third, because each radiator requires but one control-valve for operation, as the return-valve is auto- matic and requires no other attention than an occasional adjust- ment; fourth, because the pipe sizes can be reduced considerably, particularly the radiator connections and the return-piping; and, fifth, because dry returns can be used, which permit mains to be run at the basement ceiling instead of at the floor, thus eliminating trenches. AVhile there are a number of vacuum return-line system appliances on the market for which all sorts of claims are made, there are but a few that can be relied upon; and it is, therefore, as difficult as it is important to select the right kind. It must be borne in mind that the success of a system of this kind for hotel work depends as much upon noiseless operation and a minimum amount of adjusting as upon the fulfilment of the freely offered guarantees as to economy. AppKances of this kind which, have Register Grille Placed in a Window-jamb proxed successful in factories, mercantile establislunents, and e\'eir office buildings may prove a complete failure in a hotel. Temperature Control. — Automatic temperature regulation plax's a more important part in a hotel than in almost an}' other kind i)f a building. In public rooms, particularly if artificially ventilated, it is not possible to secure a uniformly satisfactory result without it. In the bedroorn portion, where hand-control is often all that is pro\'ided, automatic regulation is found both practical and economical. Thermostatic regulation for bedrooms eliminates the unfavor- able impression made upon a guest entering his room and finding it cold or excessively warm, due to the fact that the heat has been left turned on or off for a long period — an impression wiu'ch creates in his mind the idea that there is something wrong either with the heating or with the management. Automatic heat regulation is also a good investment. It elim- inates waste of steam through overheating, which is a saving in fuel when exhaust-steam is not sufficient for the heating-purposes. Concealing of Radiators. -In a great many hotels it is cus- tomary to screen the radiators. This is purely a matter of consistenc}' in the architecture and has no material influence upon the heating, provided ample open- ings at the top ^and bottom are pro- vided for air-circulation. Proper screen- ing requires but a very slight increase in heating-surface above the minimum required with the radiators exposed. All radiator-screens should be designed with removable fronts, hinged tops, and be properly lined so as to permit cleaning; otherwise, they are apt to become re- ceptacles for dirt of all kinds. Ventilating-Requirements for Public Rooms. — As previously' alluded to, the ventilating-problem involves certain measures that will reduce the ventilating- requirements to a minimum. An ounce of prevention is worth a pound of cure in ventilation as much as in any other instance. Warm floors and partitions will under certain weather conditions make a room with the sweetest atmos- phere seem stuffy and ill-ventilated. No matter how much fresh air is forced into such a room, it will not be comfortable. In general, it is not possible to force a very large quantity of fresh air into any room without disagreeable drafts if the entering^air is cooler than the room Registers in Piers of a Basement Grill-room THL ARCHITLCTURAL RLVILW 51 temperature; nor is it possible to exhaust an unlimited quantity of air, for the same reason. Moreover, any attempt to reduce excessive heat by the introduction of a large quantity of air at moderate temperature would mean apparatus of abnormal size, and to do this by a moderate quantity of air at a very low tem- perature would involve artificial cooling; cither of which would increase the first cost, as well as the operating-expenses, far beyond what it would cost to apply the proper protection for preventing excessive heat transmission. The unsightliness of registers when too large or too numerous is another reason why it is important to minimize as much as possible both the fresh-air supply and the exhaust-ventilation. It must be remembered that the register-openings should imdcr any and all conditions be in direct proportion to the amount of air. The mistaken notion that any amount of air can be forced through an opening, and the repeated hints that a few more revolutions of the fans will compensate for reduction in area of register openings, do not alter the physical laws governing this principle. The sum and substance of it is that the registers must be sufficiently large to permit the passage of the required quan- tities of air at a certain velocity, which velocity, if too great, will create disagreeable drafts and possi- ble noise at the registers. How great this velocity should be is in turn depend- ent upon the location of the registers, height of the rooms, etc. The direction of the air-flow must also be taken into account in determining the sizes of the air-supply registers. The above refers, of course, to such public rooms as require a continuous change of air for the combined purpose of keeping the air in the room reasonably pure and offsetting as much as possible the heat given out by the occupants and the illumination. Precautions which materially reduce the ventila ting-requirements are: walls with air-spaces around shafts containing hot pipes and ducts; partitions with air- spaces separating rooms which are necessarily hot from rooms desired to be kept at a lower temperature; the application of non-conducting material on ceilings over rooms and spaces in which a high temperature cannot be avoided, as well as on walls and parti- tions where space conditions do not permit air-space construction; a thor- ough and complete blocking-off of all furring-spaces at floors, particularly at Method of Reversing A 5imply[^Designed Register Grille on a Stair-landing "wzzzi -Z>Ot.0^c/ /^^TJ^r^/'/W /VttfJs-Tf^/ Wall Decorations Designed in Conjunction with a Register the floor above the basement, so as to prevent undesirable heat rising into the furring-spaces; and proper non-conduct- ing covering on all steam and hot-water pipes and on flues and ducts conveying heat, including those concealed in fur- ring, suspended ceilings, and shafts. The amount of ventilation required for each room is a matter of special stud}', as it depends entirely upon local conditions to such an extent that two cases are seldom alike. Ballrooms, ban- quet-rooms, dining-rooms, cafes, loung- ing and smoking rooms, require difl'erent amounts. All require, however, both air-supply and exhaust-ventilation by mechanical means. The dining-rooms, cafes, foyers, reception-rooms, and wri- ting-rooms can, as a rule, be well ven- tilated by admitting the air-supply near the ceiling and exhausting through regis- ters near the floor; and in individual cases, both near the floor and the ceihng; still, there is no hard-and-fast rule for a successful treatment. Ballrooms, banquet-rooms, and other similar rooms where large groups of people come together should preferably be provided with special ventilating- systems arranged for reversing, so that the fresh-air supply can alternately be admitted near the ceihng when the exhaust is taken near the floor, and vice versa, in the manner illustrated by the diagram. This method of reversing, which is quite new, is by no means an expensive feature, as no additional registers or flues are re- quired. The air-supply registers are merely changed to exhaust- registers and the exhaust to supply registers when the reversing occurs. In case of a ballroom, which is usually of considerable size, it is by far the best to provide individual air-supply and exhaust fans, as shown in the diagram. In such a case the reversing- devicc can be situated near the room which it serves, although it is not important where this device is located as long as it is accessible and can be properly connected with the air-ducts. In- cidentally, it is always desirable to have an individual air-supply fan for a ballroom, as it affords a convenient means for a rapid raising of the temperature of the room after dancing by intro- ducing the air-supply at a high temperature until the desired room temperature is reached. In the case of banquet-rooms and other smaller rooms kept at constant temperature, in which upward ventilation is at times Air-supply in a Ballroom 52 THL AF^CHITLCTURAL RL\IL\\' dcsiralilf, the ruwrscr can as a rule be located in the basement, the air-siip[ily taken from a main trunk duct sup])]yinL!; several rnoms, and the exhaust taken from the rcverser to a L^^eneral exhaust-fan. Toilet-rooms rei|uire, as a rule, no air-suppl\' \Tntilation, but should have \ery active exhaust and he provided wilh louvres or registers in the do^rs for ingress of air to make the exhaust- ventilation effectixe. Interior bathrooms should be \'entilated in a similar manner. Treatment of iJic Air-Supply. -The fresh-air sup[)l_\' l)efore it is introduced is required to be cleaned at all tinies, tenipered in the colder weather, and humidified only under exceptional conditions, and when specially rec[uired. The cleaninp; of the air is done either Ijy air-wasliers or by dry tfltering. The tempering is done by passing the air o\er coils or stacks before it enters the blowers. The moistening is done b}' the air-washers, when such are installed, and by evaporating water in pans located in the tempering-coil casings when no air-washers are used. The moist- ening-requirement in a hotel is, however, very small, and in some localities entirely uncalled for. For this reason, air-washers are objectionable in hotels near the seacoast, where the atmos- phere is usually moist, because they add moisture at times when excessive moisture prevails. Drj- filtering by means of cheese-cloth filters is, on the other hand, un- satisfactory in very smoky localities, although it answers very well in hotels located where the atmosphere is reasonably clear, as in New York and Boston. The tempering of the air-supply is a very important process, that must be done evenly and accurately. Automatic heat-con- trol for the tempering-coils is indispensable in connection with this process. Ventilation of Working Departments. — The ventilation of the boiler-room, engine and machinery rooms, kitchens, bakeries, sculleries, ser\'ing-rooms, pantries, laundries, and similar rooms is of the utmost importance, and cannot very well be excessive. In matters of this kind it is important, besides securing comfort for the employees, that all heat, vapor, and odors be confined as much as possible to the respecti^-e departments. This can be accomplished only by proportioning the. venti- lation in such a manner that the exhaust-venti- lation in these depart- ments becomes greatly in excess of the fresh- air supply. The reverse should, of course, be the case in the ventilation of the public rooms, so as to establish air-cur- rents awa}- from the pubhc rooms. Local ventilation and heat-re- moval are of paramount importance. In the case of the kitchen, a power- ful exhaust should be provided from the hoods over the ranges, broilers, kettles, bain-maries, urns, etc. The same holds good over bakery ovens and boilers, dryers and mangles in laun- dries. In the boiler- Hood Lxhaust for Kitchen and Method of Supplying Fresh Air around Steam Fixtures Hotel Kitchen, Showing Fresh-air Ducts with Swivel Outlets for Discharging Air in Any Direction room, engine-room, pump and machinery rooms, the air-supply should, as far as ])ossi]>le, be distributed near the floor, and the exhaust taken from the ceiling, avoiding strong air-currents over hot surfaces. The air-supply for a kitchen must be distributed with ( i)iisi(leraf)le care, as the temperature of a kitchen is under any condition necessarily high, and cold drafts are, therefore, \Qy\ objectionable. Considerable fresh cold air must constantly be supplied to a hotel kitchen in order to keep down its temperature and make the exha,ust-\'entilation effective. Such constant air-supply should, therefore, be cHstributed all around the room, and as far as pos- sible from the ranges and steam-fixtures. It is not always pos- sible to introduce air at low temperature at the ranges, on account of the draft; and since it is inadvisable to add any heat to the air-supply, on account of the temperature in the room, it is most expedient to arrange for an in- termittent air-supply near the ranges and steam-fixtures, as shown in diagram below. Air taken from a cooler por- tion of the room can thus be re- circulated, merely producing a fanning effect, at times when it is objectionable to introduce un- heated air, and air at external temperature introduced when not found objectionable. Vent Hating- Apparatus. — Cen- trifugal fans are the proper type to use for the air-supply system. The same type should also be used for exhausting air under any appreciable resistance, while disc fans can be, and often are, used for exhausting air when the flue-velocity is low and the resistance is slight. Both air-supply and exhaust fans should be made as large as practicable, to insure efficiency with the minimum operating- cost. Fans should all be driven by slow-speed electric motors, direct- connected to the fan-shafts, and designed for variable speeds of considerable range. The slow-speed principle is very important, because it is more economical to run large ventilating-fans at slow speed than small fans at high speed, and, furthermore, the slow-speed fans are practically noiseless. For conveyance of air, galvanized iron ducts and flues should be used throughout, in each case forming a continuous passage for the air from the air-supply fans to the registers, and from the exhaust-registers to the exhaust-fans. Air-pas- sages formed by furring, suspended ceiHngs, and plastered coves are not onh' unsanitary, but in- crease the fire risk to such an extent that they should never be re- sorted to. The velocities and formation of the ducts and flues cannot be en- tered upon to any ex- tent in this article. For the sake of economy in operation, it is advisa- ble to proportion the ducts and flues as gener- ously as possible. In- dividual air-supply flues should not be propor- tioned for a higher velo- city than twelve feet per second, whereas the velocity in the individ- ual flues for exhaust THE ARCHITECTURAL REVIEW 53 should not exceed ten feet per second. The velocity in the main ducts can, of course, be considerably higher, depending in turn upon their size and length. A velocity of thirty feet per second may be considered conservative in the main trunk ducts at the blowers, with the reduction in velocity as the distance from the fans increases and the cross-sectional area decreases. The same holds good in reverse proportion for the exhaust-ducts, with the exception that the velocity' at the inlets of the exhaust- fans should not exceed twenty-two to twenty-four feet per sec- ond. There is, however, no hard-and-fast rule, as local con- ditions are determining fac- tors to a very large degree. The disposition of ducts and flues is no small problem. This can be solved only by the most exhaustive study when the plans are being pre- pared. Vertical flues natu- rally go back of the furring, whereas the main ducts are generally run at the basement ceiling. Central Plant. — The power plant, which by necessity is a part of every large hotel, is in itself a large problem and too intricate to be more than brief- ly commented upon in this ar- ticle. Some of the larger hotels in this country have boiler plants ranging from two to three thousand horse-power capacity and electric genera- ting plants capable of develop- ing from 1,200 to 1,500 kilo- watts. Such an equipment, with the number of appurtenances and the piping required in connection with the same, together with the main appurtenances of the heating and ventilating ap- paratus, the refrigerating and ice-making plant, elevator ma- chinery, pumps, tanks, and heaters of the plumbing-system, air- compressors, pneumatic tube and vacuum sweeping equipments, usually occupies an entire sub-basement to such an extent that workshops and store and supply rooms required in connection with the plant have to be located on the floor above. A boiler plant of this kind is usually equipped with mechanical stokers and forced blast. The electric current, which invariably is direct- current, is generated by dynamos driven by di- rect-connected steam- engines, usually of the Corliss type, running at slow speed. The exhaust-steam from the power plant in a large hotel is usually abundant and a by-prod- uct too valuable to be wasted. Besides using it for heating, and for warming of the air-sup- ply in the colder weather, it should be utilized for heating wa- ter for laundry and do- mestic use, as well as for refrigeration when this is practicable. To heat water for laundry and domestic use by exhaust-steam represents a considera- ble saving over using live steam, and is in it- Hotel Laundry, Showing Lxhdust Hoods over the Mangles self quite simple. It involves no special appHances, with the ex- ception that the hot-water heaters must be provided mth sufifi- ciently large steam-coils to permit free circulation at low pres- sure, and connected with the vacuum return-system whenever the heating-system is provided with such. To utilize exhaust-steam for refrigeration involves the instal- lation of an absorption-type machine. Such an installation is both feasible and economical, provided the condensation water used by the machine can be utihzed to advantage. An absorp- tion-machine requires more water for operation than a com- pression-machine, and to dis- pose of this water to advan- tage involves special tanks and pumps for storage and conveyance of the water in such a manner that it can be used for domestic hot-water supply. When utilizing the exhaust- steam for heating and other purposes it is very important that the lubricating-oil be ex- tracted as completely as pos- sible, so as to avoid accumu- lation of grease in the system, which in time may cause in- jury to the boilers and clog up the pipe-Knes at points where grease is most apt to collect. Ordinary small- bodied grease-extractors are of but little use for this duty. Tanks having large cubic con- tents and filled with chain or other suitable contact surface Hotel E-ngine-room, Showing Direct-connected Generators, Llevator Pumps, and Outlets for Circulating Fresh Air are to be preferred. Usually it is even desirable to pass the steam through two of these tanks and, besides, filter the water of con- densation before it is fed to the boilers. The most important of all the demands made upon the me- chanical equipment of a hotel is eflicient and uninterrupted serv- ice in all its departments. Other very important demands are economy in operation and a low maintenance and depreciation cost. To curtail service is not economy, nor will it be tolerated in any first-class hotel. Good, prompt, and uninterrupted service, which is every hotel manager's aim, must when demanded be secured in every department, regardless of expense. It is there- fore of the utmost im- portance that the most efficient machinery and appurtenances be se- lected ; that ample capac- ity be provided through- out, including some spare capacity permit- ting of proper care of the apparatus; and that everything be under complete control, so that no energy is wasted when not required for useful operation; all of which, if not properly reckoned with in the arrangement and de- sign of the space occu- pied by the mechanical equipment, will add considerable to opera- ting expense — the usual reason why the opera- ting-cost is correspond- ingly greater in some hotels than in others. 54 THL ARCHITLCTURAL RLVIEW The Railway Hotel Its Function, Planning, and Service Equipment By Francis 5. Swales THE railway hotel has as its primary reason for existence the fact that railways must traverse long stretches of coun- try where towns have not been estabhshed, and because occasional resting-places are necessary for persons who cannot endure a long, continuous journey; secondly, because in too many instances the ordinary hotel had become a place where the guest rented from the proprietor the mere privilege of buying what he could from the servants and taking such accommoda- tion as he could obtain. The management of such hotels was of very uncertain nature, and the food often of such questionable quality that before starting on a long journey it became necessary . to take many precautions to prevent real hardships to the trav- eler. Thirdly, the recognition by the railway companies that, by providing good hotels at the remote and beautiful places along their routes, many tourists and holiday makers would be at- tracted to points at distances from their homes, and increased passenger traffic would result. The protit from traffic makes it possible for certain of the railways to estabhsh excellent hotels at many points where private enterprise on such a large scale would be impossible, owing to the many diidficulties; such as the initial construction problem, the large advertising propaganda required to make known the existence of the hotels, and more especially the low margin of profits to be made — even if any profit were apparent. The railway hotel may be classed in three types, created by locality and special conditions: First. In many localities such as the arid plains and desert lands of the southwest of the United States the hotels are mere places for breaking long and tiresome journeys — "oases in the desert." Second. As in the northwestern wheat lands of North America, they are temporary lodgings for the traveler bent upon errands of business, or the home for the time being of the settler or investor, and in all respects similar to the ordinary commercial hotel. Third. The "season" type, chiefly for purposes of rest and recreation for the class of trav- elers whose object is pleasure and whose demands are for the best there is of everything. "Mountain-chmbers," wealthy tourists and sightseers, sportsmen, financiers on their way to mine or lumber tract, and people whose fife is spent in fashion- able hotels, whether in the city or country, railway " parlor "- car and "ocean greyhounds," constitute the majority of the "house count" at this type of hotel, which is maintained in the Rocky Mountains, on the Pacific Coast, and in Canada. Where the hotel is situated in uninteresting country where the shriveled trees planted at the railroad station are all to be seen for miles around -its raison d'etre the breaking of a tire- some journey, the climate exhausting, trains few and far be- tween, and means of conveyance from the station unobtainable, the hotel becomes an adjunct of the sleeping-car and dining-car department of the railway; the "refreshment-room" and some form of porch for protection against sun and rain are the essen- tial features, and the eft'ectiveness of the building the only charm. Such hotels or "railway inns" are usually in conjunction with the stations, either adjoining the platforms or within a short distance, and in communication with them by means of a cov- ered way; though the better and most modern types, as those along the Santa Fe Railroad, at Albuquerque and Las Vegas, New Mexico, and The Cardenas, at Trinidad, Colorado, are set back in the form of courts, with the guests' rooms placed at a distance from the noise and smoke from passing trains. The type of hotel built by the railways at junctions and busy towns to enable passengers to find safe and reasonably good accommodation is based upon the British idea of making profit at the station and inducing the traveler to keep to the railway by which he arrived. The worst type is that built as part of the railway station — either as a wing or above the waiting-rooms. In Great Britain, at London and Leeds, the hotels of the Midland Railway and, at Glasgow and Edinburgh, those of the Caledonian Railway are among the best to be found in appointments and management; but are objectionable because of noise, vibration, and dirt, owing to abutting directly on the railway lines. A bet- ter plan is that adopted by the Midland Railway at Manchester, and the Caledonian at Aberdeen, where the hotels are built apart from the stations, away from the tracks, and communicate with them only by means of long covered passages. A similar idea is the arrangement of the Chateau Laurier, at Ottawa, Canada. The subway passages between the Grand Central Station and the Hotel Belmont in New York indicate what is probably the best arrangement to meet the desire to have the hotel in communication with the station and yet separate from it. The traveler can pass without cross-traffic obstruction from The Alvarardo, Albuquerque. New Mexico Chas. F. Whittlesey, Arctiitect THL ARCHITECTURAL RLVILW 55 BlDCK PlAN Ca/JZAU ■ lAUEIER 'x; r r^ ■7^ ^A^--. ^■//^>'' /. Block Plan of Railroad Terminal and Chateau Laurier, Showing Subway Communication train to hotel, is protected against inclement weather, and, if unhampered with hand baggage, can easily reach his destination with- out assistance of cab or porter. Aside from the incon- venience to the guest who desires cleanliness in all things and quietness during his sleep, the combination of an hotel, which is funda- mentally a place of resi- dence, with a railway sta- tion, which is a business machine, is objectionable because it forms an ob- struction to the future ex- tension and development of the station and ap- proaches, which ever-increasing trafhc is sure to make necessary. A railway station is the "gateway of a city," and all forms of obstruction to traffic at such gateways should be prevented. The combination of hotel and station is practically non-existent in Continental Europe, and its unpopularity is sufficiently estab- lished in the United States, so that future examples are unlikely. At Winnipeg and Calgary, Canada, however, the experiment is again being tried; but, on the other hand, the new hotel of the Canadian Pacific Railway at Vancouver is placed at a distance of several hundred yards from the station, and is in every way designed for purely hotel purposes. Where municipal or railway supervision is exercised as to vehicular traffic and charges, and the distances are not too great, the plan of keeping the hotel entirely separate from the railway buildings is indubitably the best arrangement. In general, it is the scheme adopted for the third classification of hotels — such as those in the Rocky Mountains — notably by the Canadian Pacific Railway Company. It enables the hotels to be placed at particularly advantageous sites, with command- ing views of the country and away from noise and traffic! The importance of site appears to have been given consideration by the Canadian Pacific more than by any other of the hotel- builders in modern times. The positions of its hotels — the Chateau Frontenac at Quebec, the Empress at Victoria, the Banff Springs, the Lake Louise, the Glacier, and Algonquin Hotels, and Emerald Lake Chalet — are certainly unsurpassed, and probably unequaled, by any others in the world. These large mountain and city hostelries of Canada are being X .X z m built for future rather than merely present needs, al- though the rapid develop- ment of the country is straining railroad and hotel accommodation everywhere. As to ap- pointments, everything known to the best hotels of New York, in relation to rooms for public conve- nience and entertainment, is introduced. The deco- rations, however, are per- haps less pretentious and more domestic in charac- ter. The mechanical and electrical installations and kitchen equipment com- bine the best practice of Europe and America. Small or "single" bedrooms are discountenanced, and large rooms, with dressing-room and bathroom adjoining each, fitted with remarkably fine plumbing- fixtures and tiled walls and floors, are the rule in the newest houses, and in the extensions to the older ones. Suitability of planning and use of materials to loca- tion and conditions of climate are demanded; protection against fire by every means is insisted upon; and last, but not least, the terraces, outdoor bathing-pools, roof-gardens and mountain planting, and the tasteful furnishings, make the railway hotels of Canada an interesting class by themselves. As to the planning of the railway hotel, Uke all other hotels, it differs principally in point of number and arrangement of rooms for public and private entertainments, the number of bathrooms required, and the arrangement and equipment of the steward's department; and depends largely on whether the hotel is "run" on the European or American plan; and during seasons only, or through all the year. The essential difference between the European and American plans is that the "European Plan" is based on the European hotel, which is a rooming or apartment house in which the guests' rooms are often, though by no means always, under one manage- ment, and the public rooms, where refreshment is served, are under an entirely separate direction. The manager of the house fixes the charges for apartments and room service, but meals constitute a separate charge, and the guest pays only for what he orders. The "American Plan" and, in Europe, a similar arrangement known as en pension, are enlargements of the "boarding-house," where the "rate per day" includes meals. TJC*^ i^S^ » <.