At Home: A Short History of Private Life

by Bill Bryson

Before the advent of indoor plumbing, water had to be carried to each bedroom and then taken away again once used. As a rule, each active bedroom had to be visited and refreshed five times between breakfast and bedtime. And each visit required a complicated array of receptacles and cloths so that, for instance, fresh water didn’t ever come up in the same receptacle that wastewater went down in. The maid had to carry three cloths—one for drinking glasses, one for commodes, and one for wash basins—and remember (or be sufficiently unpeeved with her mistress) to use the right ones on the right objects. And that of course was just for general light washing. If a guest or family member wished for a bath, the workload rose dramatically. A gallon of water weighs eight pounds, and a typical bath held forty-five gallons, all of which had to be heated in the kitchen and brought up in special cans—and there might be two dozen or more baths to fill of an evening. Cooking likewise often required enormous strength and reserves of energy. A full cooking kettle could weigh sixty pounds.