North Carolina, Washington County, Somerset Place, Somerset Place State Historic Site, Dairy
The dairy was constructed circa 1830. The building was used to store perishables such as cheese, butter, milk, and eggs. Because of the hot summers and moderate winters, ice or cool streams were not available to chill the dairy. Instead, thick plaster insulating brick noggin and louvered walls that allowed in cool air while keeping out direct sunlight, regulated the inside temperatures. (Source: Brochure, Somerset Place State Historic Site)
The diary was maintained and operated by select enslaved people who lived on the plantation. The type of job performed often dictated social position within the enslaved community. At Somerset Place there were basically three layers of workers- attendants, cooks and servants; artisans and craftsmen; and field hands. The first two groups were often in close physical contact with the owner/family members, and on occasion may have been granted special compensations or accommodations. Field hands were by far the largest number of enslaved. This layering of the enslaved population created a social dynamic, or hierarchy, that the plantation owner and overseers would exploit in exerting control over the enslaved population, (Source: Spruill, Dorothy, 1988, Somerset Homecoming, Recovering A Lost Heritage, Doubleday)
North Carolina, Washington County, Somerset Place, Somerset Place State Historic Site, Dairy
The dairy was constructed circa 1830. The building was used to store perishables such as cheese, butter, milk, and eggs. Because of the hot summers and moderate winters, ice or cool streams were not available to chill the dairy. Instead, thick plaster insulating brick noggin and louvered walls that allowed in cool air while keeping out direct sunlight, regulated the inside temperatures. (Source: Brochure, Somerset Place State Historic Site)
The diary was maintained and operated by select enslaved people who lived on the plantation. The type of job performed often dictated social position within the enslaved community. At Somerset Place there were basically three layers of workers- attendants, cooks and servants; artisans and craftsmen; and field hands. The first two groups were often in close physical contact with the owner/family members, and on occasion may have been granted special compensations or accommodations. Field hands were by far the largest number of enslaved. This layering of the enslaved population created a social dynamic, or hierarchy, that the plantation owner and overseers would exploit in exerting control over the enslaved population, (Source: Spruill, Dorothy, 1988, Somerset Homecoming, Recovering A Lost Heritage, Doubleday)