On the right side of this closet is a marble mortar of twenty inches diameter, surrounded with wood-work and forming a pedestal, the pestle with a long handle passes through a ring fastened in the wall, four feet above.
Near to the above is the iron rack to hang up all the spits and other implements. It consists of two half rings, to each of which are attached scroll hooks. The hook on the upper ring supports the wheel end of a spit, and the lower hook holds the point.
Further on, next to the door leading to the principal kitchen, is a dresser, eight feet long and two feet wide, to unspit the roasted joints or other purposes.
(L.) Vegetable Kitchen. At the end of the roasting kitchen, and only divided by an arch twelve feet in span, you enter this room, fifteen feet long and sixteen wide; in the centre is a deal table, nine feet long and two feet two inches wide, with drawers.
On the left, upon a wide shelf, are three steam-boilers, two of them square, to cook potatoes, and the other for steaming puddings, &c.; the square ones might be taken as models, they are one foot five inches square, and one foot high, divided into four parts, forming four distinct compartments in one.
The round boiler is fifteen inches in diameter. The front of the shelf has a groove under the tap of the steamers to let out the water produced by the steam, which runs into the sink; a draining-board is next to the steamers, where vegetables are deposited after they are washed.
Next is the vegetable sink, three feet nine inches long, two feet six inches wide, and one foot eight inches deep, with two taps for hot and cold water. Against the glass partition, on each side of the door which leads to the scullery, are two dressers, six feet long and two feet four inches wide, with four open divisions under each, for sundry articles of kitchen utensils. On the right are two sinks, three feet six inches long, two feet six inches wide, and one foot six inches deep, for washing dishes, having two taps each, for hot and cold water.
Above is a plate-rack, eleven feet long and one foot deep, to dry plates and dishes.
On the right side of the sinks is a delivery window with a closet beneath, four feet long and two feet wide, serving as a dresser, from which clean plates and dishes are sent to the coffee-room.
(M.) The Scouring Scullery and Steam Boiler. This room, on a level with the vegetable kitchen, is thirteen feet long and seventeen feet wide; on the left is a large dresser, or draining-board, with grooves, six feet long and three feet and a half wide, to dry all the coppers after being scoured; under it are large drawers. Above are two shelves the whole length of the room for large pans and coppers.