Despite the importance of its subject, this post is very short. In my previous post I wrote that most castles were on the tops of hills and didn’t, therefore, have access to running water. They relied on wells. Given that the rivers could be full of sewage or industrial waste, this was probably a good thing. It also meant that they had a source of water that couldn’t be poisoned or cut off during a siege.
In castles, wells were usually lined to prevent seepage from a wet moat or latrine pits getting into the water used for cooking and making ale. Given than castles were on hills, wells had to be dug deep in order to find water.
This is the well at Sherborne Old Castle. It’s 40 feet deep and was cut through rock to find the water table. These days it’s out in the open, but it was originally in a courtyard near the kitchen. Above the gravelled rectangle that you can see in the background was the great hall where most of the food was eaten. You can see the line across the wall where the joists for the floorboards of the hall were.
As you would expect, most wells were outside, near the kitchen and the bakehouse. Portchester Castle, however, has one in the keep. I don’t know why.