Historical pantry goals

What made an ideal 19th century pantry? George Champlin Mason wrote about updating a pantry to meet then-modern standards in ‘The Old House Altered’ published in 1878.

“From the dining-room we must go to the pantry, which is attached to it. A housekeeper, one who looks after the details of her house, is the one to appreciate the advantages growing out of a commodious and well-arranged pantry. The best servants, those that are most thoroughly trained (and, heaven knows, the number of this class is small), cannot, or will not, promise that even a lunch will go off “decently, and in order,” if they have not the proper conveniences in the pantry; and we all know how annoying are noise and delays at meal times-the clatter of soiled dishes, piled one upon another to make room for others, and the noise of reaching and stretching, to get from the top shelf that which should always be within reach. These, and many other trials, impress upon us the necessity of making the pantry large and roomy at the start, with every convenience that can be thought of, or that experience can suggest.”

Light, ventilation, temperature, and fittings

“A pantry should be light, with ample means of ventilation, and there should be blinds to the window, to shut out the light when it is no longer wanted. Then it must be warmed in winter, for the comfort of the servants, and to prevent the possibility of freezing the water pipes.

The top of the dresser, serving, as it does, in place of a shelf, or long table, can hardly be too wide. In a cramped or small pantry, it may not be more than eighteen inches in width, but, if opportunity offers, it is best to make it twentyfour, or even twenty-eight inches. Let it be of hardwood, black-walnut if possible, for if of pine, painted and grained, the finish soon wears off, which gives the pantry a shabby appearance; and if of light hardwood-ash, maple, or chestnut-it becomes black and spotted when wet in daily use.

In the dresser there should be drawers and cupboards, nicely arranged, all running easily and shutting close and tight drawers for napkins and table-covers, drawers for crumb brushes, mats, corkscrews, and the many little articles brought into daily use. On some of the drawers and cupboards there may be locks, but on all there must be knobs, and for the cupboards, catches.

For the china and glass, provide shelves above the dresser, enclosed with glass doors on hinges, or running on brass ways. Here, as housekeeper, you should have an eye to what is going on. Cramped and narrow shelves are worse than useless. Have them wide enough to conveniently take the largest plates, and leave room behind the piles of “dinners and soups” for platters to stand, resting in grooves made for that purpose. Above the platters, and under the next shelf, provide a row of hooks, on which to hang cups and mugs. In this way you can utilize all the room and bring articles that are daily wanted within easy reach.

The sink, near the window, should be supplied with hot and cold water, soap-dish, and a strainer, on which to place dishes that are washed, but which have not been wiped. This done, and attention having been paid to the slide connecting with the kitchen, to see that it runs easily, and yet fits snug and close, we may fairly conclude that the pantry is in good working order.

The windows of all pantries, store-rooms, and larders must be kept open a great deal of the time in summer, and as the sweets and other articles stored in them attract a great number of flies, they should be fitted with fine wire screens, so adjusted that not even the smallest fly can enter, for it is often the small flies that are the most troublesome.”

From The Old House Altered, 1878 G.P. Putnam, by author George Champlin Mason, original linked HERE.