Supplies such as baskets, rakes and the like are stored in easy reach just outside the servery doors on hooks or low shelves that provide a bench to either side of the wide door. These are used for the gathering of herbs and wildflowers, gardening or for use in the lodges.

To the left side of the servery door is a long firepit. It's length supporting several racks for roasting meats as well as kettles of hot water. Soups and stews simmer on the fires, assorted dishes and vegetables and the ever present kettle of blackwine. There is also a rack near the fires to keep paga warming at the constantly refueled firepit for those that prefer their paga warmed especially in the winter months or the kettle of spicy kalda.

Clay pots are stacked nearby to roast suls, squash or maize and any meats to be braised. Large heavy cast iron pots are set into the coals as well to bake simple breads, either corn or Sa-tarna, or even some special pumpkin breads.

The servery is brightly lit by large thalarian lamps of painted pottery illuminating the shelves along with the many window slits. Shelves are cut into the hillside walls and framed in wood, with the wide servery doors remaing open unless the camp is under attack.

The spacious area within is well revealed to show the many bunches of drying herbs or vegetables hanging from the ceiling. Gourds are suspended from hooks set between each section of shelving. A bouquet of fresh flowers is always kept full upon the narrow counter in the center of the room.

The highest shelves hold the clay goblets and bowls, assorted sizes of gourds for drinking as well as also for use as bowls. All are gaily decorated in the many hues of nature's colors. Large platters are also stored here although bowls are used for most meals as they are more practical.

Middle and lower shelves are filled with the well stocked cannisters and bins of all the food and drink staples of the camp such as as flours, spices, chocolate, assorted herbal and Bazi tea. The tins of sapah (blackwine) are stored here as well. All uncooked fruits and vegetables not requiring chilling are stored here in bowls or large gourds or baskets.

Bottom shelves contain large serving items and cooking pots . Rep cloths for dusting vessels are stored beneath a large narrow counter topped table. This island in the middle of this room serves as surface for food preparation and has knives for use stored on the top counter. Knives are TOOLS not weapons, you are not using a dagger!! Just remember to ask permission to use the knife first *s*

The back of the servery has a large heavy door that when open reveals the chillery. This room has a floor dug out of the cool earth filled with winter harvested ice banked in dried grasses. The ice does not last all summer but the cool earth and darkness help to maintain a lower temperature. The ice is NOT for drinking, think about it, ice dragged from the river, would you want to have that floating in your drink?

Casks of ale, kalana & paga are stacked to one side along with a large cask of fresh chilled water beside it. Crates with bottled drinks are placed here and there on the floor in easy reach. Botas of drink, such as, kalana & paga are hanging from racks overhead and on the walls for travel ONLY. Imagine drinking from an animal skin, this is not what you would wish to drink from unless necessary.

Large cuts of fresh and smoked meats from the traditional main fare Kailiauk (Pte) to Tarsk, Tabuk, and an occasional Prarie Fleer hang at the farthest and chillest section of the dimly lit chamber. The shelves contain cheeses, eggs, butters and creams, pans of meats or vulo marinating. Drinks are kept to the front for easy access for those wishing a chilled drink.

The smokehouse is a seperate chamber accessed only by it's own entrance. The meats and fish are smoked here for hours, sometimes days to preserve them. Only so much meat can be kept in the Chillery for a short period of time. The rest of the meat needing to be either smoked or salted.