8 copper stewpans, varying in size from 8 pints to 3 quarts.

3 enameled stewpans, sizes from 1 pint to 2 quarts.

1 copper saut6-pan; 12 iron saucepans, sizes from 1 pint to 2 gallons.

Iron pot for boiling.

Stock-pot, to hold 8 quarts.

Frying-pan.

Iron omelet-pan, tinned.

Fish-kettle, sheet-iron and tin.

Frying basket and pan.

Copper preserving-pan.

2 gridirons.

Tin oven and roasting-jack.

Steamer and saucepan.

Weights and scales, to weigh from 1/4 ounce to 14 lbs.

Coffee-mill; 1 marble mortar and hardwood pestle.

6 kitchen knives; 3 kitchen forks.

12 iron spoons; 6 wooden spoons, various sizes.

1 fish-slice; 1 egg-slice.

3 larding-needles; 1 trussing-needle.

1 set of skewers; 1 corkscrew.

1 flour-dredger; 1 sugar-dredger.

1 pasteboard; 1 chopping-board.

1 rolling-pin; 1 steak-pounder.

1 chopper; 1 saw.

1 box of fluted cutters; 1 box of round cutters.

1 box of vegetable cutters.

1 egg-whisk; 1 grater.

2 flour-tubs, or 1 double bin.

2 cake-tins; 1 coffee-pot (French), to hold 3 pints.

2 block-tin jelly-moulds, sizes 1 pint and 1 quart.

2 white china moulds, sizes 1 pint and 1 quart.

1 iron kettle, to hold 3 quarts; 3 baking-sheets.

2 square pudding-tins, sizes 1 pint and 1 quart.

2 tart-pans, and 12 patty-pans.

2 souffle-tins, sizes 1 pint and 1 quart

2 strainers, for gravy, etc.; 1 silk sieve.

2 wire sieves; 4 hair sieves, various sizes.

1 seasoning-box; 1 spice-box.

1 tin colander; toasting-fork.

1 paste-brush; 1 steel.

1 6tring-box and scissors; 1 basting-ladle.

1 jelly-bag and stand; 1 tammy cloth.

6 pudding-basins, sizes from 1/2 pint to 8 pints.

12 basins (8 common), sizes from 1 quart to 4 quarts, and 4 lip-basins, from 1 quart to 1 gallon.

6 dishes; 6 pie-dishes, sizes from 1 pint to 2 quarts.

24 plates; 1 salting-plate, to hold 3 or 4 gallons.

1 bread-pan and cover; 1 cheese-pan and cover.

3 iron trivets, various sizes.

1 black-board for lectures, size about 5 feet by 4 feet.

Kitchen-range.

Gas-stove.

Salamander.

Kitchen-paper.

Cost, about £52.