These are some of the finest surviving 18th century cellars to be found — largely due to Mr. Degn's refusal to heat the mansion. The vast amount of space in the cellars set aside for the storage of foodstuffs is a reminder of the degree to which such a farmstead would have been self-sufficient in the mid-18th century, and it gives some idea of how much was needed to keep a constant supply of food through the winter. The support beam running along the west side of the cellar rooms was installed by the Degns in the 1920's to support the deteriorated west ends of the floor joists.
This large room located at the foot of the stairs probably served for the storage of beverages, commodities in barrels, and equipment used to produce or preserve particular foods. Some of the types of beverages which could have been stored in this area include beer, ale, liquor, cider, wine and methiglum (a combination of honey, water and herbs which was allowed to ferment until ready to drink after about two years). Other less common beverages available included rum, apple or peach brandy, whiskey, and cordials.
Alcohol was served at nearly every meal, at celebrations, and it was used medicinally. Barrels and casks of liquids were probably stored on racks. Equipment for food processing might also be found there — items such as a cheese press, wooden tubs for salting meat, extra buckets, a butter churn — when they were not in use.