The Nunnery at Brewood[197] possessed a hall, parlour, kitchen, buttery, and larder, with a large bedroom (in which they all slept on two bedsteads) and a bailiff’s chamber. Of outhouses there were brewhouse and cooling house, bolting house for kneading bread, cheeseloft, and a “kylhouse,” all of which were more or less adequately furnished. There were hangings of painted cloth in the parlour. In the hall there were two tables but only one form. The nuns’ bedroom contained a feather bed and one tester of white linen cloth, two coverlets and a blanket described as old, one bolster, two pillows and four pairs of sheets. The bailiff slept on a mattress on the floor, with a coverlet and blanket. His axe remained in his bedroom when the house was sold. A table-cloth and two latten candlesticks, a bushel and a half of salt, four pewter porringers, four platters, and two saucers, which are mentioned, also throw light on the standard of living. Of grain they had a quarter of wheat (6s. 2d.), a quarter of “munke-corne” (8s.), a quarter of oats (1s. 8d.), and a quarter of peas (2s. 8d.). The bread they made was of good quality: rye is not even mentioned. Their one horse was sold for 4s., the wain and dung-cart for 16d. They had ten loads of hay (15s.). With this we may compare the abbey and out-buildings at Dieulacres.[198] In the cloister was a lavatory. No beds or bedding are mentioned in the dorter or dormitory, which the monks had forsaken for more comfortable quarters in smaller bedrooms, of which there were several. The corner chamber was luxuriously provided with a mattress, feather bed, bolster, and two pillows, a blanket and coverlet, a tester of “dorney,” a hanging of sey (silk), etc. In the inner chamber also was a mattress. In the ryder’s chamber were two bedsteads, a hanging of painted cloth, etc. In the butler’s chamber were a mattress and feather bed and four coverlets, a bolster and two pillows. In the buttery were five napkins, three pewter salts, eight hogsheads, six candlesticks, etc.; in the larder, a salting vat; in the kitchen, five great brass pots, four small pans, a cauldron, three spits, a frying pan, a gridiron, thirty-eight plates, dishes, and saucers, a grater, two chafing dishes, a brass “skimmer,” etc. There was a brewhouse, bolting-house and labourers’ chamber (with two mattresses and two coverlets). Their live stock consisted of six oxen (sold for £4 5s.), sixty ewes and lambs (£3 6s. 8d.), three horses (£1), and twelve swine (13s. 4d.). Of grain they had 159 bushels of oats (£11 19s.), and rye worth £1 1s., with twenty-nine loads of hay which sold for £3. At St. Thomas’s, Stafford,[199] the seven religious and twenty-nine “servants” had stores as follows: