Food preparation/storage
Icebox
ICEBOX
Wood, zinc lining, insulation, metal fittings. Undated.
This traditional upright timber cabinet, double-walled and insulated, with two doors. The block of ice was put into the top compartment and as it melted the water dripped to a tray underneath.
Kitchen, Commandant’s House/Canarvon Hotel
From on-site panels:
When the penal settlement closed in 1877, tourists flocked to the area. In 1885 Port Arthur was renamed Carnarvon and the Commandant's House converted into the Carnavon Hotel. Over the next 70 years it was used as a boarnding house and private residence.
When this kitchen was added in 1854, by Commandant James Boyd, it only catered for a family of four or five. When operating as a hotel the kitchen would cater for between 12 and 30 guests. Most meals were plain English fare -- roasts, boiled meat, boiled vegetables and pudding. Meal preparation consumed much time and energy.
There a number of smaller storage rooms in this area. The light wasn't very good for photos, but I've included two them below.
The one below was labelled as "Store/pantry".
Kitchen & Cake Mixer, Deloraine Folk Museum
Kitchen at the Deloraine & Districts Folk Museum is housed in the former Family & Commercial Inn. More images in Tag.
From the table:
Inside brick oven
Oven, in the bakery/laundry at Clarendon
There is another oven inside here.
With flash.
With door closed.
Looking out.
