The kitchen occupied the second room of the wing.  Along the east end of the 24 x 15 foot room sat (from left to right in photo) an oven, fireplace, set kettle, and stew pot range.

The cooking options in the kitchen, says the director of architectural restoration, Travis McDonald, represents a very sophisticated operation.

It was in the set kettle that the cook Hannah would keep a constant supply of hot water. The kettle was recessed into the masonry, with just a one-inch lip showing. Underneath, coals would heat the water.

The stew stove was used for cooking sauces, something one couldn’t do well in a large fireplace where it was difficult to regulate the temperature. The stew stove was a masonry structure with iron grates along the top and a space underneath for burning coal.