This contained large supplies of food used daily: tea, coffee, sugar, rice, sago, spices, preserves, condiments, soap and candles. It was most economical to buy in bulk two to three times a year to take advantage of seasonal bargains, although emergency orders could be sent to the shops in town. One day a week, staff would present a list to the housekeeper of the items they needed, such as food stores or black lead for polishing grates.

To keep foods like sugar safe from mice, shelves in cupboards were suspended by cords. Dried herbs were hung in muslin bags, before being powdered and stored in glass jars. The ‘common tea’ was stored in a chest lined with lead, whilst the finer kinds for the family were kept in canisters. Rice could be preserved longer by spreading it out on a sheet on the floor and aerating it for a couple of days every three months.