Mrs. Beatty was a widow of a prominent wine merchant, so would have had a cellar in Number 29 stocked with some quality wine and beer, which would have been kept under lock and key. Wine and beer could be bottled in the home or purchased by the bottle. The contents held in the cellar would have been carefully controlled, rationed and checked on a regular basis.
The scullery was located close to the kitchen nearest a water supply. As well as washing dishes, pots and pans, water was used for preparing foods. Hot water was used for cooking poultry, game, and fish. The scullery was also used for doing laundry. Cleanliness was a major concern for all working in this area of the house, as sculleries that were not thoroughly cleaned could be a source of infection or illness.
This was the only water supply to the house, which came to Fitzwilliam Street in 1813. Prior to this it came from water carts or public fountains or was collected from rain water in a barrel located in the courtyard.
Eggs were not available all year, so the Housekeeper preserved them in a substance called Isinglass, in this bucket.
ALSO IN THE BASEMENT: