Kitchen
Campbell House Museum
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| Nom de l'objet : | Kitchen |
| Catégorie de l'objet : | Structures |
| Discipline : | History |
| Numéro d'accession : | House Kitchen |
| Province d'origine : | York/Toronto |
| Pays d'origine : | Canada |
| Date de fin de production : | 1822 |
| Description : | door on east wall; 2 deep recessed rectangular windows on south wall, with wide ledges (painted medium brown), glazing bars, hinged at bottom, identical window located on north side of west wall and slightly right of centre on north wall; brick fireplace with narrow mantel ledge on west wall, with bake oven to left, small brick furnace to right having a circular opening at top, cast iron door on front; dry sink to right of small furnace, reaching to north wall; dish rack above sink; brick floor; upper two thirds of walls plastered and painted white, lower third paneled with wood, painted medium brown |
| Commentaires : | Kitchens have been found positioned in various locations within early Canadian homes. They are variously located on the ground floor, as wings at the rear or side of the house, in the cellar, or constructed as a separate building. A home listed for sale in Kingston in 1817 was described as having a "baker's oven in the lower part of it and an excellent cellar kitchen", while a house in York in 1804 had "an addition of 13 feet at one end, as a kitchen". The fireplace was the focus of activity in the kitchen. Kettles and griddles usually hung over the fire, suspended by S-shaped pot hooks from cranes (which were pivoting, right angle brackets fixed on the side wall of the fireplace). The fire was usually kept alive throughout both the day and night, as fires could be difficult to start, and, in addition, if the kitchen became cold, the bread dough would not rise. Kitchens in wealthier homes, or in a settler's second home, usually had a fireplace complete with ovens (for baking) and cranes. Cooking implements included: a spit, boiler, long-handled frying pan, spider (short-handled frying pan with three legs), gridirons, trivets, ladles, skimmers, stirring spoons, tea kettle and bake kettle. Some homes also owned a reflector oven or 'tin kitchen', in which meat could be hung from a mechanical clock jack and set before the fire to roast as it slowly turned. For those who could afford it there were also English-style ranges or hot plates -- the forerunner of the modern stove. Built of bricks and located beside the chimney, they were topped by long cast-iron plates with holes for frying pans and pots. The heat from a nearby firebox was directed to the range by a flue, and then passed to the fireplace chimney. Well-equipped kitchens since the 16th century had large copper boilers set in masonry furnaces. Iron bars set in the masonry supported the boiler, as a faggot-burning fireplace beneath it conducted the flames into flues which encircled the boiler then passed into the chimney. Georgian kitchens often had one or more large fixed coppers, used for boiling water for various purposes, including cleaning clothes, preparing stocks and soups, boiling meat or parboiling it before roasting, cooking vegetables, boiling puddings, and so on. Cooking stoves arrived in the 1820s, being advertised in 1829 in Prescott (by Hooker and Church) as: "of the latest and most appropriate patterns, with apparatus [cooking utensils] complete. Manufactured from double tin and copper. ..Their stoves are the wares of St. Maurice, Three Rivers, Lower Canada, and the Carthage Furnace, New York." By the 1850s, these new stoves had almost completely replaced the open hearth, radically changing the organization of kitchens. Kitchen furnishings usually consisted of a long work table used for preparing food, a settee or spool bed used for resting (as well as for a servant to sleep on so he or she could watch the fire through the night), slat- and ladder-back chairs, Windsor chairs, small tables, dish dressers and cupboards. Sources: Abrahamson, Una, "God Bless Our Home; Domestic Life in Nineteenth Century Canada". Burns & MacEachern Limited, Toronto, 1966, p.72. Brears, Peter, and Pamela A. Sambrook, eds., "The Country House Kitchen 1650-1900". Sutton Publishing Limited, Gloucestershire,1996, p.17, 118-9, 84. Fearn, Jacqueline, "Domestic Bygones". Shire Publications Limited, Aylesbury, 1977, p.10. Minhinnick, Jeanne, "At Home in Upper Canada". Clarke, Irwin & Company Limited, Toronto, 1983, p.52-66. The basement of Campbell House was likely originally divided into a kitchen and several storage areas for wood, coal or root vegetables, other food storage (indicated by evidence of early shelves), and barrels. The kitchen, hall and the area for barrel storage were plastered, while the rest may have had exposed brick walls. The kitchen floor, and possibly the hall floor, were brick. The smallest room may have been a valuables vault, a wine cellar, or (later) a hot air furnace plenum chamber. Water was likely supplied to the kitchen by pipes, located on the west wall. A stove pipe hole was found on the south side of the chimney breast, indicating the presence at one time of a cooking stove to the south of the hearth. There was evidence of smoke and charred joists in the ceiling leading from the centre of the chimney breast above the fire toward the east wall of the kitchen. The centre of the north wall once had a cambered stone arch above a wide opening, leading to another cellar which formed a north wing extending about five feet. There were likely originally stairs connecting the basement to the outside, and these would probably have been located on the north side. Source: A.P.C. Adamson, "Report on Original Condition of Campbell House", January 15, 1975, in "A. Adamson's Reports & Letters on Original Condition of Campbell House", RP file. |
| Hauteur : | 233.00 |
| Longueur : | 902.00 |
| Largeur : | 519.00 |
| Unité de mesure linéaire : | cm |
| Nombre de parties composantes : | height listed is approximate |
| Établissement : |
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| Ville de l'établissement : | Toronto |
| Province de l'établissement : | Ontario |
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