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Sir Henry Pellatt:

 

King of Casa Loma

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Food

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.

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