Lord De La Warr, who came to Virginia in 1610, sat in the Jamestown church in a green velvet chair. This is the first known mention of a chair in the Colony. In 1623, a wainscot-chair, owned by John Atkins of Jamestown, was bequeathed to his friend Christopher Davison, Secretary of the Colony. In addition to the standard pieces of furniture aforementioned, luxury articles were imported during the latter part of the century. Mrs. Elizabeth Digges owned five Spanish tables, two green carpets and a Turkey-work carpet; Mrs. Elizabeth (Mason) Thelaball, of Lower Norfolk County, had among her possessions a small desk and a writing-slate. In the goods consigned, 1694, by Perry and Lane of London to Mrs. Elizabeth Woory, of Isle of Wight County, was a drugget. The size of the homes varied from the simple one-room structures characteristic of the early part of the century to the Bridger home previously described, and Mrs. Digges' home of six rooms, hall, cellar, garret and detached kitchen. In looking over the inventories of the seventeenth century planters, observation is inevitable that the kitchen area alone maintained its distinct character. Even among the well-to-do, beds were everywhere, irrespective of the number of rooms in use. Guns, swords, pistols, saddles, bridles, steelyards (scales) cluttered up the hall in the Bridger home. Bathing facilities were meager. Copper and pewter basins were in general daily use, and also were employed for sponge baths occasionally taken in winter before the open fires. The chamber pots, frequently listed, served other necessary functions. In the summer months, much of the cooking was done out-of-doors in huge pots slung from a tripod. The food for the servants went into a single pot, and their fare in "pap" was eaten in the open also, when the weather permitted. In the winter and during the cooler months, cooking was done on the hearth of an ample fireplace which customarily took up the greater part of the end of a room. If the family was of modest means, the kitchen area was the heart of the house. Here, in winter, was warmth, food and companionship. As the planter acquired numerous servants and preparation of food became an all-day matter, every day, the kitchen with its companion room, the buttery, was divorced from the house. Under this arrangement, the mistress of the household merely directed the preparation of food, the care of the dairy products, the salting of the meat, and the rendering of the lard.