Wow, literally a time capsule! Thanks for posting.

If anyone's ever been to the Biltmore House in Asheville, NC, you will see a similar type of kitchen including a huge rotisserie. Of course, it's also in the basement, too, because that's where the servants were located.

What is the second stove for? I see irons on it, is it also for heating water? One looks like it has wheels or something, the other a brick base like a hearth?

They have two different tile surrounds...and both styles are popular today!

I so love stories like this one. If you ever get a chance to watch the program or DVD "The Victorian Kitchen",(with Ruth Mott) the producers find a similar kitchen and bring it back to working order.

That stove is something else. And the tall ceilings in that room! Do I see antlers up on the wall? Very cool, thanks for posting.

That kitchen has since been restored and you can tour it now.

Here is a link that might be useful: Cefn Park

very cool. and depressing,if you were a servant, to be stuck in the basement like that. Imagine how hot it got!

WB, thanks for the updated link.

If I'm ever in Wales I would love to see this in person.

They were in basements because it was cooler for cooking. These homes did not have the luxury of air conditioning when built.

Geez, I love that kitchen!!! Thanks for the links.
Diane

Writersblock,

Thanks a lot for the updated link that has a photo of the whole kitchen!

Schoolhouse,

I should check out the program with Ruth Mott. It sounds interesting. Thanks for sharing!

I've Googled a bit on Victorian kitchens: looks like the kitchen at Cefn Park was a part of a kitchen complex. Apparently, this room was designated only for prepping and cooking. Foodstuffs would be stored in larder(s), and dishwashing would be done in a scullery.

The room shown in the article has no cabinets. Everything was stored on open shelves. Probably it was more convenient to have all the utensils and containers with seasonings/condiments in open sight when several people worked there. The servants wouldn't have to rummage through cabinets and ask incessantly where someone had put this or that.

Speaking of the cookstoves: I can imagine that a large formal dinner (50 guests?) would call for no less that two big cookstoves to prepare all the food.

Motherof3sons is right about the basement location. In addition, it would be near the food stores in the basement. The tall ceilings probably alleviated the heat since the hot air rose up.

Here is a link that might be useful: Anatomy of Victorian Kitchen

lanaRoma, you can watch the series here on Utube. I own the DVD set.

Here is a link that might be useful: The Victorian Kitchen

Well boogers! I just tried to play the videos and it says "No longer available due to copyrights". Sorry lana.