The Cook Room
The galley on a two decker was behind the forecastle. In the 17th century it helped to give the forecastle bulkhead itsdistinctive shape, with its three square projections, one in the centre for the cook room, and one on each side for the standing officers’ cabins. In the 18th century the bulkhead became straighter, though the cook room still projected slightly. Even though the galley on a three decker was on the deck below, the bulkhead of the forecastle wa a similar shape. After the introduction of the iron stove in the middle 18th century, the part of the bulkhead immediately aft of the galley had two large doors which opened outwards, to allow for its fitting and removal.
Galley with cooking room aboard HMS Victory (x)
From the later part of the 17th century the galley was sealed off from the rest of the forecastle within a six-sided compartment, which had sides narrowing towards its foremast end. This helped to prevent the pilfering of food, and perhaps also to protect the stove from damage in action. At the after end of this compartment, on the side of the stove which was traditionally used for preparing the officers’ meals, where shelves and working surfaces for food preparation. In the late 17th century, on third rates and above, this area was often fitted with mica or glass windows. Often in the 18th century a bench was fitted in the waist, agaist the cook room bulkhead.
Close up of the cooking room aboard HMS Victory (x)
Perhaps this was for the comfort of the watch on deck, who might find some warmth there, or perhaps it was reserved for the warrant officers who had their cabins nearby. In any case, it tended to disappear in the second half of the century, as double doors were introduced to facilitate the fitting of the iron stove.