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maining always sealed. But, then, as this air-pipe communicates
with the main waste—or, in the case of closets,
with the soil-pipe—direct, it cannot be left open. Therefore,
to perfect this system of anti-syphonage pipes, an
additional main pipe for each stack—an air main—has
to pick up all these air-pipes and run up through the roof
full-bore with its end open to the sky. Two sets of air
mains and their branches are required—one for the
soapy-water traps and one for the closet traps.
g. In order to maintain a continuous supply of fresh
air in the Carlton Hotel, a powerful pumping-apparatus
is provided. This apparatus pumps into the hotel 60,000
cubic feet of air per minute. For the reception-rooms this air
is filtered, warmed or cooled as the weather may demand,
and, upon occasions, perfumed. The air thus supplied, upon
the plenum principle, is led into every corridor, and finds its
own way out by chimneys, doors, windows, etc. This is
the most perfect system possible for ensuring efficient ventilation
in a large hotel. It also reverses the ordinary
draughts which are so dangerous in buildings where cold
raw outside air is sucked into the building through the
crevices of doorways and windows. In the large restaurants,
and some other parts of the Carlton Hotel, reciprocating
pumping is adopted, so as to insure the entrance of
fresh air, and at the same time insure the direct extraction
of air that has been used.
10. In the kitchen department, special and very interesting
precautions have been taken in order to prevent the
escape of heated air and cooking odours into the hotel;
while, at the same time, they secure the highest degree of
freshness and purity in the atmosphere of the kitchen. The
kitchens are located just below the great restaurant, and, in
order to isolate the restaurant from the heat of the kitchen,
there intervene double asbestos ceilings. Into the space between
these asbestos ceilings the fresh air is pumped on its
way to descend into the kitchens; while, by reciprocating
pumping, the heated air and cooking odours are extracted
from the kitchen beneath by ducts, which convey it into