The castle's institution-sized kitchens, with their three ovens large enough to roast an
ox or deer, were in the east wing. A refrigeration room was located directly beneath the
kitchens and was one of two ammonia gas cooling systems in the castle.
Sir Henry was in a position to have practically anything he wanted. If it couldn't be
bought, it would be made or grown for him, and nowhere were such creations more evident
than in the gardens and greenhouses which dominated a good part of the Casa Loma grounds.
For example, mushrooms were grown in large trays located in the basement below the
stables. Forced rhubarb, sea kale, strawberries, lettuce, watercress, cauliflower, and
radishes were also cultivated throughout the year, and nothing but the very best and
freshest of these saw their way to the Pellatt tables. Sir Henry often shared his
agricultural wealth by taking baskets of surplus goods to his office for his friends, and
supplying various institutions with special treats.