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Barra castle, Aberdeenshire, kitchen, James Cassie 1854

The following is a list of household furniture which belonged to Sir Patrick Murray of Ochtertyre as inventoried on 9 July 1763.  Household belongings were inventoried when someone died so that their belongings could be distributed as outlined in a will, or if there was no will, then the court usually divided up the estate as enumerated on the inventory amongst the heirs. 

My Scottish ancestors were much less affluent than the family at Ochtertyre or they probably wouldn’t have left Scotland for America, however, the kitchens of my wealthier ancestors in London and other parts of England were probably very similarly outfitted.  I found the inventory to be a sneak peak into their kitchens, and am comfortable I could turn out delightful repasts from such a well-stocked one. 

The Brew House contained copper boilers, a trough with casters, pump ropes and handles, 3 long troughs for the wort; 2 smaller ditto; tongs, brass pans, tubs, coolers, a barrow and tree for carrying ale, broadheads, dishes, hogsheads, a copper “staill” for distilling spirits, and an axe.

The Slaughter House was equipped with:  1 midling copper kettle fixed with timber frame, 1 slaughter stool, 1 slaughter axe, 1 lead worm for a stall…

The Milk House was outfitted with 11 milk cogs; 5 smaller ditto; 2 stops; 3 cheesewalls (probably vats); 1 large butter kitt with cover, 5 smaller ditto; 1 large kirn with staff (churn with dasher), 1 timber bassoon (wooden basin or tub), 1 deall with iron handle, 1 malsie (sieve), 1 reaming dish (for skimming off the cream), 4 pound lead weights, 2 pound ditto.

The Bake House contained 1 bake table, 1 deall, 1 spade, 1 fork, and 1 scraper for cleaning the oven.

Kitchen Furniture (common 18th century term) consisted of:

1 pewter supp dish; 23 dishes of different sizes; 2 pewter fish plates; 5 ½ dozen plain plates; 16 sup plates, 1 copper fish kettle with cover and drainer; 3 copper stew pans with copper covers; 1 goglate pane with cover; 1 xopper skillet; 1 old copper sauce pan; 1 large brass pan; 1 frying pan; 1 large iron pot; 2 smaller ditto; 1 copper ladle; 2 copper scummers (skimmers); 1 iron spoon; 1 batchlers oven (a Dutch or tin kitchen to place in front of the fire); 1 marble mortar and pestle; 2 white iron drainers; 2 graters; 2 white iron dripping pans with an iron stand; 1 iron candlestick; 1 flesh fork; 1 flaming spoon (possibly a salamander for browning the top of foods); 1 brander; 1 pair collop tongs; 1 pair wafer tongs (for making wafers – see previous post); 1 jack with 2 chains; 3 iron spits, 1 pair racks, 3 pair clipps; 1 pair hand clips; 1 grate tongs and shovel; 3 cranes, 9 iron skewers; 1 white druging (dredging) box (for sprinkling flour), 1 pepper box, 3 knives, 2 hair searches (sifters, strainers, and colanders); 1 pint stop without a lid; 1 chapin stop; 1 mutchkin stop; 1 timber rack for holding pewter; 1 cloge (a mallet)for breaking meat; 1 bake board; 1 rolling pin; 1 dress for the cook; 1 oil lamp; 1 months clock (an 8-day clock) .

Bottlers Pantry (butler’s):

1 copper boiler and winter (designating a vessel that could be hung from the fireplace to heat contents); 1 iron winter; 2 pair brass candlesticks; 4 oyster knives; 2 pair snuffers; 10 harts horn hafted knives; 12 forks; 1 dozen silver spoons; 7 gepanded (Japanned ?) jugs; 1 white iron jug; 1 dozen wine glasses; 1 crystal decanter for wine; 3 crystal cruits; 2 water glasses; 4 crystal salts; 1 copper bracket, 1 iron bracket; and 1 bread basket.