Still Room

During the 18^th century this room was used as the Housekeeper's room but was changed to the Still Room when Sir Charles Barry altered and modernised the servants’ quarters during the 19^th century.  The Still Room and Still Room Scullery were used for two functions: the distilling, bottling and preserving of fruits and herbs, and the assembly of small meals, such as afternoon teas and morning trays, and the packing of hampers for picnics and shoots.  

The Still Room was first used for the making of remedies, oils and wines. Aromatic plant materials, including flowers and herbs found on the Estate, were prepared for medicinal and culinary uses. Roses were often used to make flower waters; lavender and other fragrant herbs were used to scent linen and clothes. Perfumes, soaps, candles, pot pourri and moth repellents were all produced in this room. 

In the 19^th century, the function of the Still Room shifted to the making of sweetmeats, biscuits, and fruit conserves and to the preparing of tea, coffee and chocolate. Early morning trays were assembled, colour-coded to the decor of each bedroom, for footmen and housemaids to deliver to the family bedrooms. Sandwiches, conserves, biscuits and the tea were prepared by the Still Room Maid for the afternoon tea trays.