File:Hospital housekeeping - (1910) (14784167652).jpg

Identifier: hospitalhousekee00aike (find matches)
Title: Hospital housekeeping /
Year: 1910 (1910s)
Authors: Aikens, Charlotte A. (Charlotte Albina), 1868-
Subjects:
Publisher: Detroit, Mich. : Del T. Sutton, 1910.
Contributing Library: University of Connecticut Libraries
Digitizing Sponsor: LYRASIS members and Sloan Foundation

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soap tank, with circular boil pipe.One sectional dry room, arranged to handle plain or fancyclothes, and complete with three metal trucks, ventilat-ing fan, etc.One 66-inch steam mangle.One 30-inch reversible body ironer.Two ironing tables.One truck tub. This outfit will cost about $1,100 to $1,200, includingpipes, pipe fittings, valves, shafting, etc., and will requirea floor space of about 24x48 feet. The accompanying dia-gram gives a good idea of an economical arrangement ofsuch a plant. In one institution having about one hundred patients,a plant similar to this is used. All the work is done withtwo women and one man, the man looking after thepower and the washing. If the hospital employs a manwho can look after the power for two or three days in aweek, the cost for help may be reduced. Where the laundry work of a hospital runs up to $750or $1,000 a year, there are but few instances where adirect financial saving will not be effected by the hospitaloperating its own laundry plant.
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CHAPTER VI. With the advance in science, and a better knowledgeof things desirable and things avoidable in hospital con-struction, a gradual change is taking place in institutionsdesigned for the care of the sick. Perhaps in no.depart-ment have greater changes taken place- than in the construction of the modernhospital kitchen. Instead of being lo-cated in the basement, where odors from cooking werediffused throughout the whole building, and where ab-sence of light invited the accumulation of dirt, the kitchenis now located in the top story, or, if the hospital be builton the cottage plan, in a separate building. In decidingon the location, one thought should be prominent—thepossibility of conveying cooked food without. delay tothose for whom it is prepared. With proper facilities forkeeping food hot, this important point is not difficult ofaccomplishment. Wherever the kitchen is located, it should be large,light and thoroughly ventilated. Proper care in planningand construction wil

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