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  AMERICAN 
  HOMES 
  AND 
  GARDENS 
  

  

  April, 
  1907 
  

  

  papers 
  in 
  1767 
  stated 
  that 
  Edward 
  Smith 
  owned 
  a 
  beautiful 
  

   country-seat 
  about 
  a 
  mile 
  from 
  New 
  York. 
  The 
  dwelling- 
  

   house 
  contained 
  "five 
  rooms, 
  four 
  of 
  which 
  have 
  fireplaces, 
  

   with 
  a 
  good 
  oven 
  in 
  the 
  kitchen"; 
  and, 
  in 
  1760, 
  Joseph 
  

   Bowne's 
  house 
  in 
  Flushing 
  was 
  described 
  as 
  a 
  large 
  dwelling 
  

   "furnished 
  with 
  nine 
  rooms, 
  five 
  of 
  which 
  have 
  fireplaces 
  

   with 
  a 
  large 
  kitchen 
  adjoining 
  to 
  the 
  same." 
  

  

  Among 
  the 
  cooking 
  articles 
  advertised 
  in 
  the 
  New 
  York 
  

   newspapers 
  from 
  1750 
  to 
  1765 
  are 
  coffee 
  mills, 
  "wafel 
  

   irons," 
  corkscrews, 
  bread 
  baskets, 
  sugar 
  cleavers, 
  polished 
  

   copper 
  chafing-dishes, 
  baskets 
  for 
  plates 
  and 
  baskets 
  for 
  

   knives, 
  copper 
  tin 
  kitchens 
  with 
  stands, 
  and 
  "japanned 
  plate- 
  

   warmers, 
  very 
  necessary 
  in 
  this 
  frigid 
  climate." 
  The 
  plate- 
  

   warmer, 
  however, 
  was 
  not 
  a 
  novelty, 
  for 
  as 
  early 
  as 
  1729 
  

   it 
  appears 
  in 
  the 
  inventory 
  of 
  Governor 
  William 
  Burnet, 
  

   whose 
  kitchen 
  also 
  contained 
  "a 
  plate 
  rack, 
  a 
  horse 
  for 
  dry- 
  

   ing 
  clothes, 
  an 
  iron 
  coffee 
  mill, 
  and 
  a 
  screen 
  to 
  set 
  before 
  

   meat 
  at 
  the 
  fire." 
  

  

  An 
  interesting 
  kitchen 
  of 
  this 
  period 
  is 
  in 
  the 
  Van 
  Cort- 
  

   landt 
  House, 
  near 
  Yonkers, 
  now 
  Van 
  Cortlandt 
  Park, 
  New 
  

  

  mon 
  planters 
  live 
  in 
  pretty 
  timber 
  houses, 
  neater 
  than 
  the 
  

   farmhouses 
  are 
  generally 
  in 
  England; 
  with 
  timber 
  also 
  are 
  

   built 
  houses 
  for 
  the 
  overseers 
  and 
  outhouses; 
  among 
  which 
  

   is 
  the 
  kitchen, 
  apart 
  from 
  the 
  dwelling 
  house, 
  because 
  of 
  the 
  

   smell 
  of 
  hot 
  victuals, 
  offensive 
  in 
  hot 
  weather." 
  

  

  The 
  Southern 
  inventories 
  show 
  that 
  the 
  Colonial 
  settlers 
  

   of 
  that 
  part 
  of 
  the 
  country 
  owned 
  a 
  great 
  deal 
  of 
  pewter, 
  

   brass, 
  and 
  copper 
  of 
  considerable 
  value. 
  Two 
  examples 
  will 
  

   suffice. 
  

  

  Colonel 
  Stephen 
  Gill, 
  of 
  York 
  County, 
  Va., 
  in 
  1653, 
  had 
  

   in 
  his 
  "kitching" 
  one 
  copper 
  kettle, 
  one 
  old 
  brass 
  kettle, 
  one 
  

   brass 
  pott, 
  three 
  brass 
  candlesticks, 
  one 
  brass 
  skillitt, 
  one 
  

   small 
  brass 
  mortar 
  and 
  pestle, 
  one 
  brass 
  skimmer, 
  one 
  brass 
  

   spoone, 
  three 
  old 
  iron 
  potts, 
  one 
  small 
  iron 
  pott, 
  three 
  pesites, 
  

   one 
  ffrying 
  pann, 
  two 
  spitts, 
  two 
  pair 
  of 
  potthangers, 
  three 
  

   pair 
  potthookes, 
  one 
  iron 
  ladle, 
  one 
  fflesh 
  hooke, 
  three 
  tinn 
  

   cullunders, 
  forty-six 
  pounds 
  of 
  pewter, 
  four 
  old 
  porringers, 
  

   nineteen 
  pewter 
  spoons, 
  four 
  old 
  pewter 
  tankards, 
  one 
  

   fflaggon, 
  two 
  salt 
  sellers, 
  six 
  tin 
  candlesticks, 
  two 
  dozen 
  old 
  

   trenchers, 
  and 
  two 
  sifters. 
  Colonel 
  Gill 
  had 
  seven 
  slaves. 
  

  

  The 
  Hearth 
  

  

  of 
  An 
  Old 
  

  

  Rhode 
  Island 
  

  

  Kitchen 
  

  

  With 
  Warming 
  

  

  Pan 
  and 
  

  

  Bread 
  Shovel 
  

  

  Still 
  in 
  Use 
  

  

  York 
  City. 
  This 
  house, 
  owned 
  by 
  the 
  Colonial 
  Dames 
  of 
  

   New 
  York, 
  was 
  built 
  by 
  Frederick 
  van 
  Cortlandt 
  in 
  1748. 
  

   The 
  heavy 
  oak 
  beams 
  and 
  the 
  fireplace, 
  with 
  its 
  brick 
  oven, 
  

   are 
  original; 
  but 
  the 
  articles 
  have 
  been 
  collected 
  from 
  various 
  

   sources. 
  The 
  dresser 
  on 
  the 
  left 
  came 
  from 
  Perth 
  Amboy. 
  

   A 
  good 
  clock 
  without 
  a 
  case 
  hangs 
  on 
  the 
  wall, 
  and 
  beneath 
  

   it 
  is 
  a 
  warming-pan. 
  Next 
  to 
  the 
  lanterns 
  and 
  above 
  the 
  

   bread-shovel 
  are 
  three 
  waffle-irons. 
  Other 
  utensils 
  are 
  ar- 
  

   ranged 
  on 
  the 
  chimney-piece, 
  and 
  among 
  them 
  is 
  a 
  powder- 
  

   horn. 
  Various 
  fire-irons 
  hang 
  above 
  the 
  fireplace, 
  to 
  the 
  left 
  

   of 
  which 
  is 
  a 
  pair 
  of 
  bellows. 
  On 
  the 
  extreme 
  right 
  is 
  a 
  

   churn. 
  A 
  brass 
  kettle 
  and 
  candle-molds 
  stand 
  on 
  the 
  table. 
  

   The 
  floor 
  is 
  covered 
  with 
  a 
  rag 
  carpet. 
  

  

  In 
  the 
  Southern 
  States 
  the 
  kitchen 
  was 
  universally 
  situated 
  

   in 
  a 
  separate 
  building 
  some 
  distance 
  from 
  the 
  house, 
  to 
  which 
  

   it 
  was 
  often 
  connected 
  by 
  a 
  covered 
  way. 
  The 
  separate 
  

   kitchen 
  is 
  noticed 
  as 
  early 
  as 
  1734 
  by 
  Hugh 
  Jones, 
  who 
  pub- 
  

   lished 
  "The 
  Present 
  State 
  of 
  Virginia" 
  in 
  London 
  that 
  year. 
  

   "The 
  gentlemen's 
  seats," 
  he 
  writes, 
  "are 
  of 
  late 
  built 
  for 
  

   the 
  most 
  part 
  of 
  good 
  brick 
  and 
  many 
  of 
  timber, 
  very 
  hand- 
  

   some, 
  commodious, 
  and 
  capacious; 
  and, 
  likewise, 
  the 
  corn- 
  

  

  Comparatively 
  few 
  old 
  kitchens 
  are 
  left 
  in 
  the 
  South. 
  The 
  

   example 
  from 
  Washington's 
  loved 
  home 
  at 
  Mount 
  Vernon, 
  

   reproduced 
  by 
  the 
  courtesy 
  of 
  the 
  Mount 
  Vernon 
  Ladies' 
  

   Association, 
  has 
  suffered 
  little 
  change. 
  The 
  brick 
  floor 
  and 
  

   fireplace 
  date 
  from 
  the 
  building 
  of 
  the 
  house 
  in 
  1743. 
  

  

  An 
  old 
  Rhode 
  Island 
  kitchen 
  is 
  shown 
  in 
  two 
  views. 
  The 
  

   fireplace 
  is 
  well 
  shown 
  in 
  one, 
  where 
  the 
  pots 
  hang 
  properly 
  

   on 
  the 
  hooks 
  and 
  the 
  andirons 
  or 
  fire-dogs 
  are 
  of 
  simple 
  iron. 
  

   On 
  the 
  right 
  are 
  a 
  warming 
  pan 
  and 
  bread 
  shovel. 
  A 
  view 
  

   of 
  the 
  same 
  oven 
  is 
  shown 
  in 
  another 
  view 
  where 
  the 
  cook 
  

   is 
  putting 
  a 
  pie 
  in 
  it. 
  

  

  Another 
  photograph 
  represents 
  a 
  somewhat 
  fancifully 
  ar- 
  

   ranged 
  kitchen 
  of 
  the 
  nineteenth 
  century 
  — 
  an 
  attempt 
  to 
  re- 
  

   vive 
  the 
  old 
  kitchen 
  living-room. 
  The 
  beams, 
  wall, 
  and 
  

   stairway 
  of 
  the 
  ancient 
  room 
  are 
  preserved. 
  In 
  the 
  center 
  

   of 
  the 
  room 
  stands 
  an 
  oak 
  table 
  of 
  the 
  "thousand 
  legged" 
  

   variety; 
  an 
  old 
  clock 
  and 
  mirror 
  adorn 
  the 
  walls, 
  and 
  also 
  

   some 
  pewter 
  platters, 
  which 
  should 
  be 
  arranged 
  in 
  a 
  dresser 
  

   or 
  in 
  a 
  rack. 
  A 
  lantern 
  hangs 
  from 
  the 
  beams, 
  which 
  is 
  per- 
  

   fectly 
  correct, 
  but 
  the 
  place 
  for 
  the 
  foot-warmer 
  is 
  certainly 
  

   on 
  the 
  floor. 
  

  

  