Back in 1867, there wasn't any electricity, so everything you see in this room had to operate without electricity. The first lamps were candles, and were followed by kerosene lamps in the 1860's. In the 1870's, gas was available and by the mid 1890's the first electrical lights were appearing. Upon arrival of the O'Reilly's in 1867, the kitchen, in the above photo, was not built until 1889. The size of the first kitchen was quite a bit smaller than this one. The 1889 stove was heated by wood or coal and the oven reached temperatures between 400° - 500°F. Connected to the stove was a pipe which extended over to the copper water tank. The heat from the stove made the water in the tank very hot - useful for drawing baths and cleaning dishes.

Supper Dishes Wild Game

Perishable foods were kept in the milk pantry, or larder, found at the north end of the house. All dish washing and vegetable washing was done in the scullery, the room adjacent to the kitchen.

The kitchen was also used to iron clothes. Because electricity was not available until the mid 1890's, servants would heat several flat irons on top of the stove to iron clothing. The source of water for the O'Reilly's was from the well, and they had charcoal filters to purify the water before they drank it.

EVENING ENTERTAINMENT FOR 60 TO 70 PERSONS

Tea, coffee, rusks, coffee biscuits, cakes, &c.

REFRESHMENTS:

Ices, lemonade, weak punch iced, white wine negus iced, wafers, biscuits, cakes, &c.

SUPPER:

Fruit and flowers according to the season; One dish of collared veal; One dish of spiced beef; One boiled capon; One ham; Four roast chickens; Two tongues; Two mock Strasberg pies; Two mock pates de fois gras; Two mayonnaises of salmon or prawns; Two mayonnaises of lobster;

Two tipsy cakes; Four jellies; Four fruit Charolettes iced; Six creams; Two dishes of jam sandwiches; Two dishes of Italian sandwiches; Two dishes of cheesecakes; Two dishes of Italian sweetmeats; Twelve bottles of champagne; Six bottles of iced punch; Six bottles of sherry; Two bottles of port, &c.

The cost will be about £10, exclusive of wine, ices, fruit, flowers, waiters, and extra cook.

NOTE: -- Respectable waiters and daily cooks are recommended by Bright & Woodward, Ironmongers, &c., 1 and 2 Albion Place, Hyde Park Square.

The Dining Room

Electrofied Gasolier (added later) Dining Room Sideboard Mahogany Table Silver Candle Holders Electric Lamp

Bible Writing Desk Drapes Spittoon

The Dining room at Point Ellice House was very extravagant and formal. The O'Reilly's had several sets of dining ware and silverware. The most common dinnerware for formal occasions was Minton China, King's Border Pattern. Table etiquette was always enforced. Food was never served at the table without a tablecloth. In the 1870's, the style of tablecloths covered the legs and draped on the floor. When the table was not in use, the O'Reilly's would place a "throw cover" over the table.

Drapes and heavy curtains were placed over windows for privacy and to stop draughts from entering the room. The writing desk by the window belonged to Caroline O'Reilly (wife of Peter O'Reilly). Caroline would sit at her desk and enter notes into her household inventory the activities of the day including meals and furniture arrangement. This information has been helpful for the curators to reconstruct Point Ellice House as it was during the Victorian era.

The Typical Victorian Dining room sets for the three meals of the day:

The Breakfast Table

The Luncheon

The Dinner Table