Dining Room:

The small dining room demands neat furniture in the modern style and with a light finish. The larger room allows the owner to indulge her penchant for the ultra-modern (plus chromium and glass) or period style.

If the dining-room is to be a room for use at other than meal-times, take particular care in its planning. Design the furniture to fit the room, not to fill it. Provide fireside chairs for comfort, and bookshelves and magazine racks for the idle hour. In the main suite, avoid the dullness of heavy oak and mahogany. If the room is fairly small, have a gate-leg table which can be set back inconspicuously against a wall. The dining-chairs should, of course, be comfortable, with backs made to fit, and seats upholstered in hide, rexine or tapestry. The sideboard must be planned with due regard to contents; avoid end cupboards if wall space is limited; space for cutlery drawers is saved if a baize-lined box is incorporated in a draw-leaf table.

Nearly as important as design, is the wood to be used. Popular woods are straight-grain oak and walnut. A natural waxed oak finish is attractive. (This type of floor finish is common in America. Rugs are scattered about and the floor presents a very attractive appearance, but requires more polishing than most New Zealand housewives are willing to give). Interest is lent to a very plain design by the use of two woods, e.g., Jacobean oak and bronzed oak. A suite in straight walnut may have bandings of deep figured walnut.

Tables: The increasing use of beautifully grained woods accounts for the disuse of tablecloths. Mats (so easy to launder!) show the graining of the modern table and the beauty of old pieces and reproductions.

Most tables have flap sides, or are of the draw-leaf variety, so that they may be accommodated to the number of guests. Styles vary from those that remind one of the kitchen table (save that the top does not overhang, and the legs may be of the new rounded shape) to the period refectory table. The modern variant of the refectory has very wide table ends, sometimes enriched with simple carving. Another variety has roll ends.

Sideboards: In regard to style, aim for one in which the general outline satisfies the eye. Avoid the type where the “undercarriage” is set in from the edge of the piece, giving a top-heavy look. It is quite possible for a piece of good design to be clear of the floor without having this top-heavy appearance.

Most sideboards are of plain shape, with a flat surface and no top-piece. Interest lies in the decorative use of wood—banding, carving, or inlay (e.g., large squares, with the grain running in different directions).

In very modern sideboards the drawer and shelf arrangement is less conservative, as in the case of one page 59 with a straight top which has underneath it, on one side, two drawers, and on the other a shelf; below are cupboards, including a cellarette. The sideboard to match the table with roll ends has bow doors. Others have rounded corners. A modern piece has side cupboards with curved doors.

A handsomely carved reproduction to accompany a refectory table, has a top-piece with cupboards and “pillars.”

Bedroom:

The types of wood most used are Jacobean oak, natural waxed or limed oak, figured walnut and sycamore. Various combinations of woods are used. I have seen an oak suite with cross-grain banding in oak, and a waxed oak with walnut banding. A light-finish suite has dark handles and plinths.

All styles of dressing-tables may be seen: the three-drawered, flat topped table; the kneehole type with drawers at the sides and a shallow top drawer for beauty requisites. Mirrors are single (round or oblong), triple, or of the cheval type. Some triple mirrors have a curved outline. A mirror of triptych style may stand on a flat table. In modern sunk-centre tables a fairly narrow glass shelf is placed handily below the mirror.

Wardrobes and chests are more or less elaborately fitted according to the price one wishes to pay.

In furnishing the bedroom, don't forget day-time comfort. Have an occasional chair, perhaps with curved wooden arms. If you have a large room, you may like a bay-bed as well. Smart dressing-table stools may have panel ends, a shaped frame, an upholstered seat. The pedestal cupboard or bedside table should incorporate a bookshelf. For the double-bed, one can plan a head-piece built in, one with the table and shelves at either side.

Lounge:

Most lounge furnishing commences with the three-piece suite, which, though scorned by the would-be aesthete, is one of the most comfortable adjuncts of the home. For this furniture, which will receive heavy wear, make sure of the quality of springing and upholstering. Patronize a firm which is willing to give a guarantee.

According to the type of room, you will choose for covering tapestry, moquette, damask, velvet, quilted tapestry, leather or leather-cloth, a folk weave material perhaps in a tweed finish.

The shape of the suite may be square in outline with table arms, or the whole effect may be one of graceful curves. Very modern suites are made in one curve and have wooden arms instead of solid padded ones. A period note is struck with the bergére suite, made with a wooden frame and cane back, and with upholstery in silk damask or tapestry. Another period set has high backs and wings, and a covering trimmed with galon and fringe.

Occasional and fireside chairs are in bewildering variety, but nearly all provide the utmost in comfort.

Occasional tables, cupboards, bookshelves and magazine racks are of all shapes and sizes, and are, in many cases, planned in combination. Special corner pieces are also planned, e.g., the fitment containing bookshelves, cupboard and drawer. This piece is cleverly made to fit over the skirting board.

Health Notes.

It is usually during the cold, wet weather of winter and early spring, that many people show symptoms of rheumatism. The weather we are experiencing now, however, cannot be described as anything but changeable, and it affects those subject to rheumatism. At first there may be merely a sensation of soreness or stiffness of the joints or muscles. This may be followed, however, with gradual loss of power and freedom of movement, thus every care should be taken to guard against the attack of this enemy to health.

At the first twinge of rheumatism it is well to turn our attention to the condition of the teeth and gums, tonsils, and the digestive tract. Decayed teeth and unhealthy gums are an open invitation for this enemy “to walk in on us.”

Massage, with or without liniment, is efficacious. Warm clothing is essential and, of course, diet is an important factor. It is as well to cut down the meat ration—except white meats—and substitute fish, etc., instead. Eat plenty of green vegetables and fruit, both raw and cooked, but moderate your supplies of starchy foods, such as potatoes, milk puddings, and white bread. Fruit drinks between meals instead of tea and coffee, also help to drive away the enemy.

The “growing pains” of children are often a form of rheumatism. During changeable weather they should be suitably clad, so as not to run any risks on account of the vagaries of the weather.