Comments

Yerrk, that broken wood coming from the porch area in front looks like the legs of a giant spider. Haunted house looking indeed! I just love the architecture though, and those patterns with the stone. They don't bother with that now, especially for hospitals...

I had a sudden Escher moment when I first saw that...

beautiful buildings like this make me happy to be from Kentucky,,,,, B-E-A-UTIFUL!!!

First time I visited this site it gave me chills, its a beautiful structure.

Tsk Tsk Patrick!

I absolutely ADORE bay windows. I used to have some in my room, but then I moved.

This chair was for 1 sick person, cerebral palsy

There's a washington post article "Quarantined" about this woman and her mom, who was at GlennDale inthe 1950s. Only legit article i've seen about it. Google the title to see it. it came out two years ago i think.

Indeed, odd- yet cool andy warholish

This was a chair where the Mentally challanged were probably given labotomys...sick place

These weren't schools, this was a place to lock up the mentally retarded and handicapped people. They kept them there because they werent normalized in the community no one wanted to help them. They were beaten, raped , starved and neglected.

I worked with the ones that left there and they were never normal again. The dormatory? look at the room. Cant you imagine 20-30 bed lined up in there?

I Know what happened in those tubs to the clients that I worked with for 11 years...They were never normal again

It definitely looks like an eye in the window...

I'm thinking that since that window is up higher on the wall, they installed the stairs to be able to open/close the window with ease.

These big pot that you see are not mixers, they are steam jacket kettles for cooking. Large institutions were heated by steam from huge boilers from a central heating plant - or sometimes two. The steam was then piped all over the grounds to heat all the buildings. In the food service kitchens, expecially those that fed a large amount of people, the steam was used for cooking. The pots are double walled with a space in between. When the steam valve is turned on the steam - over 212 degress - would fill and circulate in the space inside the pots. The food was put in the pot and that is the way it was cooked. It is very efficient system. In newer places today that have access to steam, they use the same technology only on a smaller scale. I worked at Marquette University and a lot of the older kitchens have these same pots...some even larger. Likewise, I worked at Briggs & Stratton's main kitchen and they have 4 pots that are bigger that these.