Part 9/14:
Storage was limited—meat and dairy were kept in ice boxes or cool cellars, relying on blocks of ice delivered periodically. The work was relentless; preparing meals could take up to 44 hours per week, not including cleaning and laundry. There were no dishwashers, so cleanup involved washing dishes by hand in large tubs or sinks, with water heated over the stove.
Hygiene and Bathrooms: A Different Standard
Few homes had indoor bathrooms or running water. Most relied on outdoor outhouses, which were simple wooden structures with a hole over a pit. For nighttime needs, a china or metal chamber pot was kept in the bedroom, emptied by a servant or family member early in the morning. This process was arduous and sometimes unpleasant, but it was an accepted part of daily life.