A scullery is a room in a house, traditionally used for washing up dishes and laundering clothes, or as an overflow kitchen. Tasks performed in the scullery include cleaning dishes and cooking utensils (or storing them), occasional kitchen work, ironing, boiling water for cooking or bathing, and soaking and washing clothes. Sculleries contain hot and cold sinks, sometimes slop sinks, drain pipes, storage shelves, plate racks, a work table, various coppers for boiling water, tubs, and buckets. [1]
The term "scullery" has fallen into disuse in North America, as laundry takes place in a utility room [2] or laundry room.
The term continues in use in its original sense in Britain and Ireland amongst the middle classes, or as an alternative term for kitchen in some regions of Britain, typically Northern Ireland and Scotland, or in designer kitchens. [3]
In United States military facilities and most commercial restaurants, a "scullery" refers to the section of a dining facility [4] where pots and pans are scrubbed and rinsed (in an assembly line style). It is usually near the kitchen and the serving line. [5]
According to the Merriam-Webster Online Dictionary: Middle English squilerie, sculerie, department of household in charge of dishes, from Anglo-French esquilerie, from escuele, eskel bowl, from Latin scutella, drinking bowl. [6]
The scullery was a back kitchen located adjacent to the main kitchen, frequently to the rear of the house [7] nearest the water supply, such as a public fountain or a well, or near a barrel that collected rain water, which was the preferred water for washing dishes. [8] In houses built prior to indoor plumbing, scullery sinks were located against an outside wall. [9] Since sculleries were used for washing and great quantities of water had to be carried inside, they were made with solid floors of brick, stone, terracotta tiles, [10] or concrete. Although a drain, known as a soil pipe, would carry the dirty water outside of the house, the floors were likely to stay wet. The scullery maid, or person washing dishes at the sink, would stand on slatted wood mats near the sinks. The floor itself was often dug six inches or so (150mm) below the main house floor in case of leaks or flooding. [11] In designing a scullery, architects would take care to place the room adjacent to the kitchen with a door leading directly outside to conveniently obtain water. However, for sanitation purposes (since so much slop was processed in the scullery) no doors led from there to the pantry or store rooms. [12]
Scullery sinks came in pairs, one for hot water and the other for cold water. They were square or rectangular in shape, shallow, and made of non-absorbent materials, such as the slate sinks at Chawton House [13] or lined with copper to protect delicate dishes.
Per the 1891 instruction manual, Principles and Practice of Plumbing:
The general sink in the scullery, into which all kinds of liquids and matter are emptied, from green-water to greasy matters, should be made of a non-absorbent material, such as stoneware or fire-clay. Or if the sink is to answer the double purpose of receiver and washer, i.e., if instead of washing the dinner-plates, etc., in a tub placed within the sink, the sink itself is to be used for that purpose, then instead of fixing a sink of non-elastic material, as stoneware or fire-clay, a wood sink lined with tinned copper should be fixed, copper being sufficiently elastic to prevent the breakage of crockery ware, and its surface being smoother and therefore cleaner than lead. [14]
In addition to washing dishes and preparing foods for roasting and boiling, such as cleaning vegetables and dressing poultry, game, and fish, [15] the scullery was used for boiling water and doing laundry, which necessitated the following equipment:
Sanitation was a special concern for house owners, whose sculleries could be the source of illness if they were not properly drained or kept clean. Grease, which abounded in scullery sink water, could choke up a soil pipe and start stinking up the house (see fatberg). Water from green vegetables also has a peculiarly objectionable smell, thus drainage was of the utmost importance. "The most generally recommended arrangement for carrying away scullery sink water is to make the pipe pass through the scullery wall terminating a little above the ground and to discharge its contents into an open drain from which it is conducted by a pipe into the drain leading to the sewer." [17] In the late 19th century, unsanitary conditions in sculleries and privies could lead to frequent bouts of infectious illness among the home's occupants. A writer in an 1898 edition of the medical journal The Lancet , [18] observed:
A private house in this neighbourhood rented at 4 a week was pointed out to me because its inmates had suffered a good deal of sickness, scarlet fever, measles, etc. Here in the back yard measuring about 10 ft by 5 ft I found that the privy was only separated from the scullery by a wall four and a half inches thick and that it stood nine inches higher than the scullery floor. By the privy and forming part of it was an open ashpit full of disgusting filth. The rain keeps this filth in a constant state of moisture, so that the excremental matter percolates through the rotting wall of the scullery, and yet against this wall there are shelves where cooking utensils are placed. On the morning of my visit, some potatoes, ready peeled for cooking, were piled up against that part of the wall which was permeated with the moisture from the privy. When it rains the amount of water coming through the wall from the privy and into the scullery is much greater and the scullery is only separated from the living room by a door which generally remains open.
For maximum sanitation, the 19th century English nurse, Florence Nightingale, recommended that porcelain sinks should be used in sculleries attached to hospital wards. "The best sink for a scullery is the new white porcelain sink recently introduced with hot and cold water laid on. Care must be taken that the waste pipe has no direct communication with a closed drain otherwise foul air is certain to find its way into the hospital." [19]
A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modern middle-class residential kitchen is typically equipped with a stove, a sink with hot and cold running water, a refrigerator, and worktops and kitchen cabinets arranged according to a modular design. Many households have a microwave oven, a dishwasher, and other electric appliances. The main functions of a kitchen are to store, prepare and cook food. The room or area may also be used for dining, entertaining and laundry. The design and construction of kitchens is a huge market all over the world.
Homemaking is mainly an American and Canadian term for the management of a home, otherwise known as housework, housekeeping, housewifery or household management. It is the act of overseeing the organizational, day-to-day operations of a house or estate, and the managing of other domestic concerns. A person in charge of the homemaking, who is not employed outside the home, in the US and Canada, is called a homemaker, a term for a housewife or a stay-at-home dad. Historically the role of homemaker was often assumed by women. The term "homemaker", however, may also refer to a social worker who manages a household during the incapacity of the housewife or househusband. Home health workers assume the role of homemakers when caring for elderly individuals. This includes preparing meals, giving baths, and any duties the person in need cannot perform for themselves.
A dishwasher is a machine that is used to clean dishware, cookware, and cutlery automatically. Unlike manual dishwashing, which relies on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water, typically between 45 and 75 °C, at the dishes, with lower temperatures of water used for delicate items.
Laundry is the washing of clothing and other textiles, and, more broadly, their drying and ironing as well. Laundry has been part of history since humans began to wear clothes, so the methods by which different cultures have dealt with this universal human need are of interest to several branches of scholarship.
A sink is a bowl-shaped plumbing fixture for washing hands, dishwashing, and other purposes. Sinks have a tap (faucet) that supplies hot and cold water and may include a spray feature to be used for faster rinsing. They also include a drain to remove used water; this drain may itself include a strainer and/or shut-off device and an overflow-prevention device. Sinks may also have an integrated soap dispenser. Many sinks, especially in kitchens, are installed adjacent to or inside a counter.
Washing is a method of cleaning, usually with water and soap or detergent. Regularly washing and then rinsing both body and clothing is an essential part of good hygiene and health.
A pantry is a room or cupboard where beverages, food, (sometimes) dishes, household cleaning products, linens or provisions are stored within a home or office. Food and beverage pantries serve in an ancillary capacity to the kitchen.
Dishwashing, washing the dishes, doing the dishes, or washing up, is the process of cleaning cooking utensils, dishes, cutlery and other food-soiled items to promote hygiene and health by preventing foodborne illness. This is either achieved by hand in a sink or tub using dishwashing detergent, or by using a dishwasher, and may take place in a kitchen, utility room, scullery or elsewhere.
A laundry room or utility room is a room where clothes are washed, and sometimes also dried. In a modern home, laundry rooms are often equipped with an automatic washing machine and clothes dryer, and often a large basin, called a laundry tub, for hand-washing of delicate clothing articles such as sweaters, as well as an ironing board. Laundry rooms may also include storage cabinets, countertops for folding clothes, and, space permitting, a small sewing machine.
A maid, housemaid, or maidservant is a female domestic worker. In the Victorian era, domestic service was the second-largest category of employment in England and Wales, after agricultural work. In developed Western nations, full-time maids are now typically only found in the wealthiest households. In other parts of the world, maids remain common in urban middle-class households.
The Japanese kitchen is the place where food is prepared in a Japanese house. Until the Meiji era, a kitchen was also called kamado and there are many sayings in the Japanese language that involve kamado as it was considered the symbol of a house. The term could even be used to mean "family" or "household". Separating a family was called kamado wo wakeru, or "divide the stove". Kamado wo yaburu means that the family was broken.
In great houses, scullery maids were the lowest-ranked and often the youngest of the female domestic servants and acted as assistants to a kitchen maid.
Water damage describes various possible losses caused by water intruding where it will enable attack of a material or system by destructive processes such as rotting of wood, mold growth, bacteria growth, rusting of steel, swelling of composite woods, de-laminating of materials such as plywood, short-circuiting of electrical devices, etc.
Mizuya is the term for the preparation area in a Japanese tea house or attached to any venue used for the Japanese tea ceremony. For instance, the area used for preparation during outdoor tea ceremonies is also called the mizuya. The term mizuya can also refer to purificatory fonts at shrines and temples, as well as to storage cupboards for use in kitchens. This article, however, focuses on the tea ceremony mizuya.
A utility room is a room where equipment not used in day-to-day activities is kept. "Utility" refers to an item which is designed for usefulness or practical use, so in turn most of the items kept in this room have functional attributes. A utility room is generally the area where laundry is done, and is the descendant of the scullery.
In a building or a ship, a room is any enclosed space within a number of walls to which entry is possible only via a door or other dividing structure. The entrance connects it to either a passageway, another room, or the outdoors. The space is typically large enough for several people to move about. The size, fixtures, furnishings, and sometimes placement of the room within the building or ship support the activity to be conducted in it.
A toilet is a small room used for privately accessing the sanitation fixture (toilet) for urination and defecation. Toilet rooms often include a sink (basin) with soap/handwash for handwashing, as this is important for personal hygiene. These rooms are typically referred to in North America as half-bathrooms in a private residence.
Tyneside flats are a form of UK domestic housing found primarily on Tyneside, including in Newcastle upon Tyne, Gateshead, South Tyneside and North Tyneside. The first known example of this type was constructed in the 1860s.
A byelaw terraced house is a type of dwelling built to comply with the Public Health Act 1875. It is a type of British terraced house at the opposite end of the social scale from the aristocratic townhouse but a marked improvement on the pre-regulation house built as cheap accommodation for the urban poor of the Industrial Revolution. The term usually refers to houses built between 1875 and 1918.
A wash copper, copper boiler or simply copper is a wash house boiler, generally made of galvanised iron, though the best sorts are made of copper. In the inter-war years they came in two types. The first is built into a brickwork furnace and was found in older houses. The second was the free-standing or portable type, it had an enamelled metal exterior that supported the inner can or copper. The bottom part was adapted to hold a gas burner, a high pressure oil or an ordinary wood or coal fire. Superior models could have a drawing-off tap, and a steam-escape pipe that led into the flue.