The rooms of seventeenth century houses were usually identified by names, such as "the outward," "the lodging," "the chamber," and so on.
The kitchen and pantry were probably detached or in a wing. This was the busiest and coziest spot in all early homes, and the hearth was its glowing heart. There were the fire-dogs holding the big logs and the little andirons used with them called "creepers." On pothooks and trammels hung the brass and copper kettles, some with a fifteen gallon capacity, and that most beloved pot of iron, which sometimes weighed as much as forty pounds. In summer when a large part of the cooking was done out-of-doors this iron kettle was the main utensil used.
A boiler of copper and brass may have been imbedded in brick and mortar and heated from beneath for the purpose of brewing the ale that was so necessary to a transplanted Englishman.
When the chimney was built there was usually a brick oven on one side. This oven was as a rule heated once a week. Convenient to the oven was a long-handled shovel called a peel, which was used for placing the dough in the oven, or for tossing it on cabbage or oak leaves which were often used instead of pans.
The simplest way of roasting a fowl or joint of meat was to suspend it in front of the fire by a hempen string.
The laundry was allowed to accumulate into great monthly washings. This seems to have been the custom for a hundred years after the colony was first settled. Soft soap was made by the barrel from refuse grease and wood ashes. This soap was used for the laundry but a toilet soap was made from the bayberry, or "sweet myrtle," as it was called in Virginia. Candles were also made from the myrtle berries, and from tallow. The myrtle berry candles were prettier and more fragrant.
The brick-floored milkhouse at these early plantations was a separate building. Besides the milk pails, bowls, skimmers and churn, this house was a storage place for pewter that needed repairing, powdering tubs for salting meat, rum casks, spinning-wheels, chamber pots, fish kettles, stillyards, hides, tanned leather and so on.
Brooms were made at home, and turkey wings were saved for brushing the hearth.
Perhaps another duty of Ursula and her indentured maids was the picking of the tame geese. Their feathers were more valuable to the colonists than their meat. Goose feathers were prized for beds and pillows, which were handed down as heirlooms. The feathers were stripped from the live geese three or four times a year, but the quills, which were used for pens, were never pulled but once. Ursula probably dreaded goose-picking because it was a hard and cruel work. Feathers from wildfowl were also carefully saved for beds and pillows.
Probably the last chore on a winter's night was the warming of the beds. The brass or copper warming pan with its long handle hung by the fireplace where it reflected the firelight. At bedtime, which was early, the pan was filled with hot coals and thrust within the beds and moved rapidly back and forth so as to warm the bed but not burn the linen. Sometimes a large chafing-dish was used in the bed-chambers for "knocking the chill off" the ice-cold room.