The Biltmore estate is easily the least private home in america with over 1 million guests per year. This essay is to give a small insight into the mansion of The Biltmore. George Vanderbilt’s imagination sparks in 1888 when he and his mother take a short trip to the Blue Ridge mountains in Asheville, North Carolina, he had just found the perfect location for his country home. In 1889 George Vanderbilt begins a six year construction of The Biltmore House. On Christmas Eve 1895 The Biltmore is officially open to friends and family. In 1914 George Vanderbilt dies at the age of 51, due to surgical complications. In honor of George, Edith sells approximately 87,000 acres of the estate grounds to the United States Forest Service. The Biltmore makes …show more content…
Once a storage area, now called The Halloween Room, was taken over by a party in the 1920s where guests personally painted the walls. Recreationally the basement was perfect. Installed was one of the first private bowling alleys, where balls and pins had to be reset by hand. A gymnasium with parallel bars, chain driven rowing machine, wall mounted pulleys with adjustable weights, barbells, medicine balls, indian clubs, fencing set, and showers. Although mr. vanderbilt himself could not swim he had a 70,000 gallon swimming pool. The pool was 53 feet long, 27 feet wide, and 9 ½ feet deep equipped with underwater lighting, safety ropes, and a diving platform. The basement has a plethora of separate dressing rooms for recreational changing, required so no guest or family member would be forced to make a long immodestly dressed trip from bedroom to basement. The basement was used for a number of pantries, kitchens, storage, and laundry rooms. The pantries include a vegetable pantry, that held bins of fresh fruits and vegetables, a small pantry, that held canned goods and mass flour, sugar, wheat, etc. bags, a canning pantry, with desks used to can produce from the estate, and a number of advanced walk in refrigerators. Kitchen Pantry, that stored china and used for washing dishes. Female kitchen staff, Cooks, cooks assistants, and scullery maids, servants bedrooms, in the basement close to the kitchens, based on current duties, location, hours, and dress varied. The three main kitchens were a Pastry Kitchen, for Fine baking or Breads with Two ovens and a refrigerator. A Rotisserie Kitchen, for Meat, poultry, and game with an Iron rotisserie oven. Most used, The Main Kitchen, for everyday Main cooking, with Overhead copper cookware, a Coffee mill, a Sausage stuffer, a Large mortar and pestle, a 7 ½ feet long stove with a Separate grill. To maximise sufficient meal schedules staff shifted all of their meals to earlier so the could