KITCHEN, BAKE AND BREW HOUSE FOR
THE DISTINGUISHED GUESTS
The main portion of this structure, which covers an area
roughly 50 by 55 feet (figs. 396, 400-401), is identical
with that of the Bake and Brew House for Pilgrims and
Paupers (fig. 392). But its outside appearance must have
been quite different, as it had attached to it on the side facing
the House for Distinguished Guests, two large rectangular
rooms (17½ feet by 22½ feet); one of which served as the
guests' kitchen (culina hospitū), the other as "larder"
(promptuariū). The kitchen stove, a square of 5 by 5 feet, is
subdivided into four cooking areas by two median lines that
bisect it at right angles. The principal space of the house,
measuring 20 by 55 feet, contains in its southern half the
"bakery" (pistrinum) with its "oven" (fornax), two kneading
troughs (not designated as such by inscriptions), and
all around the periphery of the room, the indispensable
tables for the shaping and laying out of the loaves. The
northern half contains the brew house (domus conficiendae
celiae) with fires and coppers for malting the grain (fig.
401A). The aisle in the rear of the house is subdivided into
two equal parts, each serving as an accessory to the work
carried on in the corresponding portion of the principal
space of the house. The room near the bakery is designated
as "the place where dough is made [by mingling flour with
water]" (interndae pastae locus) and for that purpose it is
furnished with a long trough and a circular vat. The other
near the brewery, is described as the place where the brew is
"cooled" (hic refrigeratur ceruisa). It is equipped with two
smaller troughs that stand on either side of a circular vat.
