oy A S. aed PLP pti mre atart ne : i a Pett arm poy lire ae ie Tee Pe a dad 9, fi Bee 2 otra as eer eee ee eee ae - Aik Re i. : - ree 3 a Oi PP oh Sareea mp meee aeasan deine te neonate ea Hemme Ace newt BATT To 2 a Re SS Tat ene) cos me = arenes Et eee fs ~ bcd ee Boe etl LSpc 2 ime i prs i i ie i at ce REE ea a i te aera al ine ee ae eda aan SS oo eA oo ee oe ye deeel oper ory + tree ent ee oe ALKALINE PAPER PRESERVATION PHOTOCOPY UNIVERSITY OF VIRGENTA Hi ET TY IT TTS DT IT Ba TT k , i H i 1 : : i t i re BI ‘ myeo Pie er) pag ner epee tr? ee ee od ah ed ~ Pe eee td 8 ait - fs ee ne Fae hn Seger, ey Pet EY Soe “Usdin hi Bes oe> : 3 3 $ ;ay Ve a ae 5 ty eg Sitar a eee Ue ee Te aa a ee Sa oat alas ro oot Nite —— Pre al ae 4. oy peat ee rg tO ce sea Rrra By rt, ors THE PRACTICAL GUIDEod ee Perma t ee s alTt i e Pics So ry he Pao rN pe lads mt Bent ood era ee ae i 2 2 2 ; ; : 3 2 a ; i gy : 7 sTHE SERVANTS PRACTICAL GUIDE. A HANDBOOK OF DUTIES AND RULES. BY THE AUTHOR OF “ MANNERS AND TONE OF GOOD SOCIETY.” LONDON : FREDERICK WARNE AND CO, BEDFORD STREET, STRAND. Kz > n-l85O .~ (/ { =a Rees ES aes ean Ary Om rere Os ent x ry aT eae ee . i) at ot La SOS as corm Rar, I a an Se 7 re a Seee er ee pier ee a aos eth pa an BJ he aR 4 Loo 4348'C MN Hed ML gta EN tea at lb yy LONDON : BRADBURY, AGNEW, & CO., PRINTERS, WHITEFRIARS, $Y oh be a ee a DOP or tLe en ar Cie a7 hi rae iT tae af dis EN ao ba i win oe OM I os ee eee Ca he ee Coat’ St Sed RA Ne See rs et ae pETS byPREFACH. ee eed PARADOXICAL as it may appear, this work is expressly written for the use of Masters and Mistresses, for reference in every particular connected with domestic service, and the in- struction of untrained and incompetent ser- vants. Every detail respecting the duties of servants has been carefully considered, and the mistakes usually committed by incompetent servants as carefully pointed out, with a view to their being guarded against. Not the least important feature relates to the manner im which every duty should be performed by each individual servant; and, in placing this work before the public, it is confidently hoped that it i y Pon be a By ere ee a Pte art tree EP TLR PO a a ai BO, A ~ hale)a = Seis a) OF Lae le tek digas ee : Be 4 te i eS ai a Ri, Bo a &. ot ; Oe ce 4e Ht ee of eee my a i Preface. ‘will prove of real and valuable assistance in- the management of servants, and supply a want that has been more or less felt in every household. ~— See tal a ki OI eee ner emp aeni-aee as ia La DOs PP I Aar e ea =a ee ae Sen ee ee ieee ea TN — er haed ae? Cee! eae. “an | dw dag ig a brig djCONTENTS. Pecan eee CHAPTER I. INTRODUCTORY REMARKS . CHAPTER II. HOUSEHOLDS : THEIR VARIOUS SCALES steko ; CHAPTER II. ENGAGING AND DISMISSING SERVANTS ne CHAPTER IY. ANSWERING THE DOOR, -AND ANNOUNCING VISITORS CHAPTER V. WAITING AT BREAKFAST AND THE ARRANGEMENT OF THE BREAKFAST-TABLE CHAPTER VI. WAITING AT LUNCHEON AND THE ARRANGEMENTS OF THE LUNCHEON-TABLE PAGE 10 38 fe Hy Sa aT rae SY hI Se ey et a re a lt borne terete ncaa ot ee eel et atenenene ee EERE neietnen eile ie PST ta ree ee een en en aa Pe ee tt ee cecal unten, enti naiieie a eeniarasiinseneaimamieeneeesmmemananetoetia oe eel N 4 «aoae eee e cr er ers PPO ee rae Lae oo b> vomited sme ineinetieeeine aneierla eet ln ncaa al ian a a a IR ed yd A fe eT nae eee anal “ a maar peta hance Ra teak 77 eee Jes en Tle ah Rian pn sa ee eae Ae a) rate ts 7 ea ee ee ah 5 tac. Contents. CHAPTER VII. THE MANNER OF PREPARING AFTERNOON TEA ° oe CHAPTER VIII. WAITING AT DINNER AND THE ARRANGEMENTS OF THE DINNER-TABLE e ° ° e e e e e CHAPTER IX. WAITING AT BALL-SUPPERS, AND THE ARRANGEMENT OF THE SUPPER-TABLES . : . . CHAPTER X. SERVANTS’ MEALS j : ‘ : : : é : CHAPTER XI. THE DUTIES OF A HEAD-NURSE, AND THE DUTIES OF A NURSERY-MAID e e e . © 2 e CHAPTER XII. THE DUTIES OF A COOK . . . . ° ° ° CHAPTER XIII. THE HOUSEKEEPER’S DUTIES : : i : CHAPTER XIV. THE BUTLER’S DUTIES . PAGE 54 97 106 116 126 137 a a as Sf Pee lteter nanan aye GANTRY Te re Ol ete ERT ITEContents. - CHAPTER XY. PAGE THE DUTIES OF A LADY’S-MAID . : . : : ~ £48 CHAPTER XVI. THE DUTIES OF KITCHEN-MAIDS, SCULLERY-MAIDS, AND STILLROOM-MAIDS : : ; ‘ ‘ : - LoG CHAPTER XVII. FOOTMEN’S DUTIES : : : : ; : ; . 160 CHAPTER XVIII. A TARIFF OF SERVANTS’ WAGES. = : 2 : s- 164 CHAPTER XIX. THE DUTIES OF A HOUSE-STEWARD; THE DUTIES OF A GROOM OF THE CHAMBERS ; THE DUTIES OF A VALET. 170 CHAPTER XX. HOUSEMAIDS’ DUTIES . . : : : : : —. 3¢et CHAPTER XXII, THE DUTIES OF A PARLOUR-MAID : ; : : : he CHAPTER XXII. THE DUTIES OF A _ SINGLE-HANDED MAN-SERVANT AND PAGE-BOY a ° ° ° + 6 e e ° 180 Sr neg er Ty WE Serena tah ee ewes, eT re Pe apn Loe en ETT TOT ET a aE a a aE aT Ty so Fe dh Lin a Dh iin Ra ad, i ai ans a la ET NE SEE I PLS sti fe Seema con POa ceo v Pee ones Sac a al 5 ist a eb AE Le oT ie Rh Ae lp I a etn Cee el Cay ) St mre eee ae pa pee rs Phe ten toed eh, A ata} eral Posen Fea ene eearaeke iN Bee & irs ; F ; ; S anes ee Pane ae en ee Tee 6 mee ei i er aaa i i a ea pendence epee od re aaa en a APs teal tee reenact eee eee 24 The Servants Practical Guide. When a footman has not been informed whether his mistress is at home to visitors or not, he either leaves them at the door, or ushers them into the drawing- room, on the chance of her being at home to them, and if not inclined or able to receive visitors, some little awkwardness is occasioned both in giving and receiving such message ; the servant looks foolish, and the visitor looks and feels annoyed that the answer of ‘Not at home’’ was not at once given. “Not at home” is the received formula in society to express a lady’s inability or disinclination to receive visitors; some persons not understanding it in this light, take it to mean a direct untruth, and will not allow their servants to make use of it, but it is in reality the recognized mode of insuring privacy with- out entering into explanations as to the why and the wherefore. For instance, if a mistress of a house were but slightly indisposed or overtired, and she were to be denied to visitors on the plea of not being well enough to see them, she would doubtless have eallers the next day to inquire after her health, if the report does not gain currency amongst her friends that she is seriously ill. Too much engaged to see visitors is also not a polite answer to give to a caller, but when a lady is occupied with domestic matters, going into her household ac- counts, examining the wardrobes of her children, or giving directions about her own, a servant has noAnswering the Door. 25 alternative but to say that his mistress is engaged, if the formula of “ not at home” is objected to. In all cases when the answer of “ not at home”’ is returned, whether the mistress of the house is really out, or simply “not at home” to visitors, a well-mannered servant enters into no particulars as to when she went out, where she has gone, and when she may be ex- pected to return, but restricts himself to this formula, and receives the cards left, or the message, if any, the one in silence, and the other with “ yes, ma’am.” The mistress of a house usually informs the butler whether she intends being at home to visitors both in the morning and in the afternoon. “(If any one calls this morning, Smith, I am not at home”’; or, “I am not at home to any one this afternoon ; ” or, ‘“‘ You can say I am not at home this afternoon if any one calls ;”” or if she wished to see visitors she would pro- bably say “I am at home to any one who calls.” But ladies who make a practice of being at home to all callers, having their time very much at their own disposal, allow it to be understood that they are at home to every one, unless an order is given to the contrary. When a mistress of a house is not down herself to give the order, she sends it through her maid. The butler is expected to inform the footman of his mis- tress’s intention. When a mistress of a house is too ill to see visitors, and she wishes the fact of her illness to be known to her friends, she then allows it to be ee i“ deen i Pet Le tees snare pe ee one aT OE ERT TO ea arr SL eae ae ae i cal ee et etn ey ee aL De ee a’ eer be PM I ee ree we ee eT A RET TEE a ears fy a I ra cre PO laa Ta ae ie aie haa ay Ne laa ot Or en ot ee Ltr of nnee —- — ne Bee ga ee eee eee ae ihe an Lar dee lek One , Fae pare Mee peat peeaereT | ro ee - oe os Pa dP aT Be ae =o = — Sect aeenienn macinssntainioeseadantaeaLonaemanetdedteListiacnad ead hola Oca ee Lae i Ee aa Ee ALE ee ee) ude hiskaeankah are 26 The Servants Practical Guide. said that she is “too ill to see any one,” or, “ not well enough to see any one.” In grand establishments where a groom of the chambers, a butler, and three or four footmen are kept, one of the footmen opens the door, the other three stand in the hall, and the groom of the cham- bers precedes the visitors to the drawing-room, and announces them to his mistress. In-this class of establishment the footmen wear full-dress livery, knee breeches, silk stockings, and powdered hair. The groom of the chambers and the butler are not liveried servants, and wear black dress coats and white ties. When an establishment consists of a butler and two footmen, it is the butler’s duty to answer the door in the morning, while the footmen are engaged in pantry work, which, in some houses, is very heavy at this time of the day. Where a butler and one footman are kept it is again the butler’s duty to answer the door in the morning, while the footman is engaged in pantry work. Where a single-handed man-servant is kept, the lady’s-maid not unfrequently undertakes to answer the door in the morning to admit of the man-servant getting through his work before luncheon. Where a page only is kept the same plan is generally followed. Where a parlour-maid is kept, the same arrance- ment is made, that of the lady’s-maid answering the ee 2G a ees a ita: EAGER PRUE ET EETAnswering the Door. 27 door in the morning that the parlour-maid may also get through her pantry and other work. Where no lady’s-maid is kept, then the mistress of a house arranges, when engaging her servants, that the cook is to answer the door from ten to twelve, to enable the parlour-maid to get through the heaviest part of her work. This plan is equally followed in those small households where no lady’s-maid is kept, and where the house-maid is engaged to be parlour-maid as well as house-maid. If a mistress of a house, when engaging her servants, is not careful in attending to this point, she will find that a servant cannot perform his or her work in a satisfactory manner if constantly called away from it when in the midst of it; neither can they present a creditable appearance, if compelled to hasten from the pantry to the front hall, and that it is advisable to divide the morning work, apportion- ing to those servants the duty of answering the door who have the most leisure at that time. Servants, if allowed to arrange this matter between themselves, would probably oblige each other to-day, and refuse all assistance to-morrow. Some ladies have an objection to the door being \ answered by a maid-servant, when they kcep a man- servant, and expect him to get through his work by eleven or half-past, but it is only in small households where this arrangement can be carried out. In ordi- ‘ nary sized households twelve o’clock is the usual hour mw . . ee . 7 cee ; —— aan 5 eee SSPE FORD STREP rer i pier Es ni SURE a al ctl eae eee se ipe oun eon genta n este tags mas lp tn Sl Na SA Ai in SENSEI eee oma Go ainsi Pennetta nse OSI i etd Ban a a re a aia a aia = : fe. Hf % br ada or eae nea ardent a ~ Prin La tee Lot mL ah hn ae naan ay on the a ee a Or rs £ ry esLea ot On ton 4 La ead A bra or ol Fe ee a Yr ; a ; f “ ; ; a on ae Peer oe Laie £ . ‘ A , eee ? n 2 S Pele aed tet ee a DE POET I eho oa =a ae ee , senna eee ND a a a eat Uy eT EL ae Daa Ge Bae ae doe aba shahpuadahenialis ty abr ipspir blr weep wd Pe etninte abe ee i aE moe split bs es bites idee aa ate aan Se age are cal es settnat ra Te Par CHIT aig het Pat ic aE EET s Sy Sa-te leretaet or ee Se Rs onal Le nea NS i 28 Lhe Servants Practical Guide. when a single-handed man-servant or parlour-maid may be expected to resume this duty, and before that hour people principally call at a house on business ; they call to take orders and measurements, they bring home the articles that have been ordered, they bring things on approbation, or the collector calls for ac- counts, great and small, for Queen’s taxes and Parish rates, water and gas rates. Charity calls are also made in the morning, and, with family calls, the office of opening the door in the morning in a house of any standing is no sinecure, and requires providing for with some little forethought. By orders is not meant orders that belong to the kitchen department, the baker, the butcher, the fishmonger, the greengrocer, &c.; these callers are necessarily answered by the cook at the area-door, or back-door, as the case may be; but those calling for orders at the front door of a house, generally have business direct with the master or mistress of it. Parcels and small packages are not left at the area-door, but are taken to the front door. Only things appertaining to the kitchen are taken there. In the afternoon, from three to six, where a groom of the chambers, a butler, and three or four footmen are kept, the one who is termed the ladies’ footman is the one who “ goes out with the carriage,” as only on the occasion of a drawing-room or a state enter- tamment are two footmen in attendance with the hee 4 % Gin t Ft | LARA ee tie Bi ees ee REY eee ae Sey ree ra CeEE TESA ET ESAnswering the Door. 29 carriage ; either of the other footmen answer the door; but the groom of the chambers and the butler remain in the hall during the hours for calling. Where a butler and two footmen are kept, one footman—the ladies’ footman—goes out with the carriage, and the second footman and the butler answer the door; where only one footman is kept, it is the butler’s duty to answer the door when the footman is out with the carriage. Where a single- handed man-servant is kept, he goes out with the carriage, and the lady’s-maid or house-maid answers the door accordingly as the mistress of the house has arranged; the same arrangement is'made where a page is kept, his duty of answering the door—when he is out with the carriage—is performed by the lady’s-maid or house-maid. When one man-servant or page is kept, if sent on messages by their mis- tresses, the same arrangement holds good, but con- siderate mistresses avoid as far as possible interrupting their one man-servant or page at his morning work; inconsiderate ones, on the contrary, are in the habit of sending their one servant on long rounds to deliver notes or messages, not remembering that by so doing they disarrange the order of his work, and cause him to be behindhand the whole of the day, or to perform his work in a hurried and incomplete manner. In answering the door to visitors, on the bell being rung, the footman opens the hall-door wide; he does a vi 4aad oe Ty ane ce roms Cte Ne aad 5 . Ss Nath ia agitate SSE MU rag paris pon ima ORE: ag pers eT; AICTE TET SE OE EE ED EY OE PE SRT YL AE eR EI NETS Ral esc gn TO el Se a OME EE a Spy ei isi cage ae ue Aa iol, |. nr te a Pe ot ae _— 5 oe RPT? TE ed ata a sign i coi Ba Mates bose A A re oon ee i SON te = e soon en aT SUPE TA mr Pee ne tert et Wi DI a a ee ie aaa na ae os “4 lastlaeientn ~ 5 Pal ad adel lit oes tte seed = . < a =RO Pe ee ros oe Sa tae er aad seensgunenenpnnstntteg Hien thes eee Peed Pe Yd eA” ng Mp EPOCH ASABE TE I SP BEY FRONT ISG SETS EE ONE BOE LEE: lie > ea rare ee ee OT s Sts ~ Rev ta aay Rem Oe ais ee to rhea y affine ioe Wee eh a) iene Sede at ate 36 Lhe Servants Practiwat Gurde. desire refreshments in the shape of tea, coffee, &c., they are shown to the tea-room, and on leaving the tea-room they are ushered to the drawing-room or ball-room, and duly announced in the manner before described. As the carriages are ordered at a certain hour, the servants of the guests are in waiting in the hall at the exact hour at which carriages have been ordered, so as to be in readiness to call them up. The linkman on duty outside the door calls out the name of the owner of each carriage, which is repeated by the footman in the hall, that the guests may hear their carriages announced, and if they are not in readiness to leave at the moment a carriage is announced, it is sent on to make way for the next. When the guests are in readiness to leave, the butler, in answer to ‘Mrs. Blank’s carriage,” calls out “Mrs. Blank coming out.” When calls are made for business purposes, the footman or man-servant who answers the door does not leave the person who calls to sce his master or mistress standing on the doorstep while he ascertains if his master or mistress will see them, but asks them to take a seat in the hall. If a servant were in doubt, as he not unfrequently is, as to whether the call is a business or friendly one, it would be correct for him to say, ‘I beg your pardon, ma’am, but do you wish to see my mistress on business?” And if iD i i i} LAnswering the Door. 37 the answer were in the affirmative, he would then say, “I will take up your card, if you please.” In which case, he would take the card to his mistress on a salver, or he would send it to her by her maid if she were not in the drawing-room. If he took the card to her himself, he would say, “A person has called to see you, please, ma’am, and is waiting in the hall;” or he would say, “A lady wishes to know if you will see her for five minutes, and has sent up her card, if you please, ma’am.” It is necessary that servants in town should exer- cise a certain amount of discretion as to whom they — admit into the presence of their master or mistress. Persons having legitimate business at a house gene- rally evince no reluctance at stating the nature of it to the servant in attendance, while those persons who are shy at making it known are persons to be guarded against, , Well-trained servants do not gossip at the hall- door with every idle messenger inclined to do so, but after giving them whatever answer there may be, do not further detain them. 7 e rc fe - if a) 5 oiahelapeeoa a Sal ng ARTES se oe mieclante Mee ee % UB pe rican a inh aR De nos ele di a ree ein a al aL TT PA oy a ce et a ad a ne er 11 Lavianeditdiieenteaeien i = ith arte 2 Lata art see AR Bk A ne Be a al a hi ha ey sr 4 rr =(Pay ae ba eS rd esa ig > ee : a Bh cf ; if re aah LATE ROMO IELTS ete nee: wd Sa lee Sneek need dai ei Ne ae ee rae tL LY ado) CHAPTER V- WAITING AT BREAKFAST AND THE ARRANGEMENT OF THE BREAKFAST TABLE. In large establishments breakfast is served in the breakfast-room, and in smaller establishments, when- ever it is possible to set apart a room for this meal, it is an advantage in many ways; in the first place, the room is free from the odours of dinner and wine of the previous evening, as the lateness of the dinner hour necessitates the closing the windows and doors during the whole of the night, and the exclusion of fresh air until between seven and eight the next morning. A dining-room with a close, dinnerish sort of smell about it is not so provocative of a good appetite as 1s the fresh air of a room that has not been used for eating purposes for some twenty-four hours or so. Fur further information respecting the arrangement of breakfast-room, see work entitled, “The Cost of Entertainments.” Apart from the comfort which the heads of families derive from the possession of a breakfast-room, it i ASO tesa eet eee Oe amet Poel Matin — aa es Os Nasa % bated ee Pe oS ratWatting at Breakfast. 39 is no little convenience to servants themselves in enabling them to perform their duties in an orderly and methodical manner. When there are guests staying in the house, and where the family “go out a great deal,” and consequently come down at different hours to breakfast, ranging from nine to twelve, where there is no breakfast-room these late and uncertain breakfast hours render the clearing away the break- - fast-table and laying the table for luncheon rather a hurried performance. Where a butler and two footmen are kept, it is the footmen’s duty to sct the breakfast-table and take in breakfast ; where one footman is kept it is his duty to do this, but when the work is heavy the butler performs this duty, the butler in both cases overlook- ing the general arrangements. Where a single- handed man-servant or parlour-maid is kept, it is his or her duty to lay the breakfast-table. The fashionable breakfast-tables are long tables; large round tables are sometimes used but not often ; but in the case of a large party of guests being in the house two or three small round tables would be placed in the breakfast-room in addition to or instead of one long table. In laying the table a fine damask table-cloth is laid over a baize or cloth cover; a plate, two small knives and two small forks are placed for each person, the serviette is folded mitre shape and stands on the Se PU Aditi i Epes ray Pert he ar ek ae aaa th 2a a ee ta cae end a ee eT eT SE OT tT tat od ae Loe So pee RAE rb GA ON BE dd cal Oo eine sper roc Po , iRatven he ce a PANE EO AR me s aay te 2 ~ eT ea ae se ee re a p pee pee Td a 5 , 3 ; aii ; pie asian can ‘ = j ; pita > apt fi eB a Sar os Shah ale lysine pha y ‘ aA Bde cierabeites)) * zi 5b ’ a Se SNA ele Sie in BF ad pea paid 4 S = SA sie eaiaiiue ie de, as Pipe ale ee Mii Va ERPs tS Pada Sree . Pl tame Sagal cal ama ra ee Oe ane = aes CN ore erent Tei ihe lili ae 58 The Servants’ Practical Guide. rooms determine this matter, the tea is served in the hack drawing-room. If the guests numbered from twenty to thirty, and the drawing-room were of an average size, it would be almost unscciable to divide the guests by having tea in the dining-room, but if guests much exceeded this number, it would then be served there. At these small drawing-room teas a good-sized square table is placed in -a convenient corner of the back drawing-room. A white damask table-cloth is spread on the table, and as many cups and saucers are placed upon the table as there are guests expected. The cups include tea-cups and coffee-cups, but more tea-cups than coffee- cups are usually required. The cups are placed in rows. ‘The tea-cups are placed at one end or side of the table, and the coffee-cups at the opposite end or side. The urn occupies the centre of the table, two small tea-pots and two small coffee-pots are placed in the centre of the rows of cups. ) Pare ES LES PN ESE . = Sea 2 oD oD Ry a eT a ah eae ea Tad a Ae Te at at Sad od 4 ety ie oh aya F : Sa Pa a ee Suances et ra ee Pa Or SEY 90 lp ih lo i ih si ies i crn ch ental are 8 Eh alg ili ar be eteapltet at an ch Dae ee i pial - Lela Sera oa Sco si i ete Picea ge et p “henerne wanna RS cePreparing Afternoon Tea. 63 announcing them in the drawing-room. See Chapter « Announcing Visitors.” Seats are not placed.in the dining-room for the guests, and the room is cleared as far as possible of all movable furniture to allow all available space. The women-servants on these occasions do not wear print dresses, but dresses of dark materials, white aprons, and white caps; the butler wears the usual black cloth suit; and the footmen wear indoor livery. The single-handed man-servant wears the regulation black suit. The tea-room arrangements at balls, dances, at- homes, amateur theatricals, are carried out precisely in the same manner as the foregoing, both as regards the waiting at table and the way in which the tables are arranged. At lawn-tennis parties and garden- parties, tea is served in a similar manner, although it is sometimes served in a marquee, or tent, or even on tables on the lawn under the shady trees. Fruit is also a great feature on these occasions, when pines, melons, peaches, or grapes are given; dessert-plates are then provided, and are taken from piles of plates at the end of the buffet, and handed with a dessert- knife and fork when pine or melon is- eaten. A separate table is also placed near the tea-table with refreshments for the gentlemen in the way of soda- — water, brandy, wine, and cups. Although the gentle- men help themselves to wine and cups, the attendance of the butler and footman is required at this table to a Ty IE Fe Ban, i ee ne Pr edseeabiiess oot ee haan Sa Fd ed tel SEE Ly a oy et Sia 8 ome eT stan Po ta z Fs Fa EGAN TR Aa C Peake ite Sop id Se ae rane = , SE Ragan es crits eee nhc dal aps Sallabs oe oy eee Oe ee ae a ala “sg tenrlm tigre gyn pate dpa coo ta hn Sent itl SA AA an END ramet AS ss ts ts enn twine = BTA NG a ae pas BS vin a ot Cen lan , arr) Ry bea on(eos ete ea taped pee teens ER fief aah es ee Dan BEEF we at flies am Le ie He a oe p.! hae ae ey B ae ee hie ae ae 7 By ae ei ie | Ee aie | Pana ate TEE rt a ; Peres , ame a a ie 64 Lhe Servants’ Practical Guide. open the soda-water, and to replenish the decanters and jugs or cups, and remove the wine-glasses, tum- blers, and soda-water-glasses that have been used, and keep the table well supplied with glasses.ey Bee, tet Sy | CHAPTER VIII. WAITING AT DINNER AND THE ARRANGEMENTS OF THE DINNER-TABLE. THE arrangements of the dinner-table, and waiting at dinner, are among the most important of domestic duties, and are points which soonest betray want of experience or want of training on the part of a ser- vant, whether butler, footman, or parlour-maid. A servant who has lived in smart, fashionable houses, or in what is usually styled “ good families,” thoroughly understands how these things are done, and requires neither training nor teaching from his mistress ; but these efficient servants generally aspire to enter families higher in rank and position, or keep- ing larger establishments, than those in which they last lived. The question of wages increases the diffi- culty in obtaining a really well-trained servant. One who knows his business is not ignorant. of his value, and claims to be at the head of the tariff, asking wages for his services which many mistresses of house- holds with moderate incomes are not justified in ¥ eo rc f ; H Hi a et Hf ts ad a ey oad ae etc 2 Tt te Ne ere Fond led al taal ct rec Re a IR a a le LL ot a Ter Te =x y eet oe a sa rpm,} rata agg od RS imo A ee ott elm POEs 5 bd ir ‘ —s — Fh ah RE EP ay ane aay Se eee ca a eta i aL NTR SST Oana ER Ee D> elastase et es oa ii are Fm ae = ite str ‘ d bose a sia sicikebsiesd-to : . ms Sitar ; : a E ote he pean ipa t-ted Se oe Ne p 66 The Servants Practical Gutde. giving, and who consequently have to engage servants who have not lived in such “good families,” and who have not acquired the style or manner of doing things common in those houses; but a useful, intelligent servant, though he may not have lived in “ great houses,” or yet in little “smart houses,” can easily be taught to drop or to discontinue any obsolete or vulgar fashion that he may have picked up on his way through the world, in reference to waiting at table, or in reference to any of his duties, either as butler, footman, or single-handed man-servant. A mistress of a house who can teach a servant the proper way of doing things, whether the knowledge is derived from this work, or whether from personal experience, can without much trouble train an ordinary or even an ignorant servant to become a most competent one. Again, ladies not unfrequently find that servants who have lived in large establishments contract a habit of disparaging the arrangements of those establishments conducted on a smaller scale. This often engenders a spirit of discontent in the servants of a household where dissatisfaction with things as they are has not hitherto appeared; besides which; servants who con- sider themselves to be very high-class domestics, have a way of taking the management of affairs into their own hands, not always palatable to their mistresses, such management being invariably attended by a con- siderable increase in the household expenditure. TheyBe, tees Bes ia era Watting at Dinner. 67 order things on their own responsibility ; they change the tradespeople on the same principle. When a butler holding these views is at the head of an estab- lishment, the mistress of it stands greatly in awe of him, and hardly ventures to invite a guest to dinner without given him full notice of her intention. Thus a well-trained servant coming from a large establish- ment has his disadvantages as well as his advantages, the former too often outweighing the latter. The dinner-table arrangements and waiting at table are the same whether the party consists of four or twenty, the difference consisting in the scale on which the arrangements are carried out, while the method of waiting is regulated according to the number and strength of the household. Where a butler and two footmen are kept, it is the duty of the two footmen to lay the table, the butler bestowing an approving glance when the work is complete. Where a butler and one footman are kept it is the footman’s duty to lay the table, and the butler’s duty to see that all is correctly done. Where one man-servant only is kept the duties devolve upon him, or where a parlour-maid is kept, upon her; but in this case the mistress of the house overlooks the arrangements to see that all is as it should be, and that her directions have been duly carried out. Round tables, although they have a cosy home- like appearance, are not used in fashionable houses, F 2 ir Se ee SEP THC Ta eereyr ee : es: lay peri Le Te Ty F F SPY ae Uae ee Se ee =— Som ee ee Eee es ioe ie ts Celi ba baa anal a ale ole ee te elt hry aaa i - - eee Pome ee ene re Cte) me eB al ia ae vow tel ESOS TY IOS SE MER ig meer pen ey pan tara Donnan OH NE NAL Lic A LEI EIS By oe aR laa ay aren Se aera ma De re tees € tee alt tira trot ta i ee lent os ook a i a cdPa Tels tod a o Sa ee SEES adalat a ry a 5 a ae * ,s . v . i ee Li pase = — et aloe at Lal Ox tet =. , ‘ rN La cara ere 4 TS aca ene Ee LON SEPT TG Pe A ee or Le MS at IT Loe te) ee ara al or ee I en 68 The Servants Practical Guide. long telescope tables being the only ones in use, into which two, three, or four leaves can be inserted, according to the number of guests; too long a table has an unsociable appearance, and the length of the table is proportioned to the number of the guests. The dinner-table is always covered with a thick baize cloth, not to preserve the polish of its surface, but to improve the set of the table-cloth, which should be without wrinkle or crease. Fine white damask table. cloths are the correct style of cloth, and nothing has as yet superseded these, or is likely to do so; though fantastic and would-be artistic ladies of a certain class affect to describe oddities, or novelties, as they are pleased to term them, such as black velvet striped with crimson and yellow satin, or white muslin trimmed with pink bows, which they have an jdea would look very picturesque, whereas the heart of man is wedded to the traditional snowy damask table- cloth. A clean table-cloth is required for each evening, and it is the footman’s or parlour-maid’s duty to see that it is properly aired, as a damp limp cloth is a thing to be avoided; the same remark applies equally to the serviettes, which should also be carefully aired, and fresh ones provided for each meal, The most fashionable dinner-hour in town, is from eight to half-past, in the country it varies from half- past seven to eight; there are people who cling to ~Warting at Dinner. 69 the old-fashioned hour of seven, while, with pro- fessional people, the favourite hour is half-past six. On occasion of a dinner-party, the cloth would be laid somewhat early in the afternoon, as the arrang- ing the flowers frequently occupies considerable time ; this is sometimes done by the florist who supplies the flowers, and sometimes by the mistress of the house or her daughters, or failing these, by the butler. In the country the head-gardener usually assists his mistress in decorating the dinner-table. In houses where family-plate is forthcoming in the shape of centre-pieces, epergnes, and silver-candelabra, they form the principal of the table decorations, inter- spersed and supported by flowers and fruit, the dessert being arranged by the housekeeper. When there are no silver centre-pieces, epergnes, cups, or silver-gilt vases, graceful and pretty centre-pieces of glass are used, filled with flowers, moss, and grasses; low specimen glasses for single roses or flowers placed on either side of the table, or flat glass troughs filled with flowers are also placed the length of the table, in addition to the floral arrangements down the centre of the table; but these latter should never be pyra- mids in height, the fashion being to have them as low as possible. It is a pretty fashion to place trails of ivy, ferns, virginian creeper, or other kinds of foliage on the table-cloth, interspersed with single cut flowers. carers? ee ee Be hy Rehan tia wit eS Ee Pam rer rere . a meres a , naiainieda Titi, Sa a coin OF a8 wv ys ae con) I ete hoy eg whet rey — aap Aenea eT weer ess 5 oy ar Wun ee aD Di LM Ie A wel rat no Soe WL ON I ne EEE Nia )o i at ee ee alla a TIL LL TTY tae ae la bes rt tree oF Fea ellen ee ¢ " pores Se ee ee eee En EE ee Na - hd el ai la I ra Pi a a arial ~ , = rr} ad- 5 5 : : iH 5 if . z nee. rte Li ta a y ene eRe F ag nd ee Fh RR Ne ew Lou tem SA - Si Sc tT aaa a co ana alsin asirciaiay ent Keine A ae fa ~ esi a eps natn} RM iy ad eee ate prea od ee zo Lhe Servants Practical Guide. A handsome show of fruit, consisting of grapes, strawberries, a pine, a melon, peaches, &c., is placed on the table as an attraction in itself amongst the flowers, to be admired previous to being eaten; but in many houses it is thought preferable to ornament the table with flowers only, and not to place tlte dessert upon it until after dinner, as in town, fruit that has been gathered for many hours, whether it comes direct from the hot-houses of the owner situated in some distant county, or whether it comes from the adjacent fruiterer, or from Covent Garden Market, cannot fail to exhale a very powerful odour, which does not add zest to the enjoyment of the epicure, or — increase a delicate or a fastidious appetite; and as many London dinner-guests possess this class of appetite, if they are not actually epicures in the fullest sense of the word, it 1s possible that to them the combined odour of a variety of fruit is positively unpleasant; in the country freshly-gathered fruit has no such effect, and either plan of having the dessert on or off the table during dinner is equally fashionable, if not equally agreeable to the guests, , In the choice of flowers for table decorations great experience is required, as many flowers, brilliant and bright by daylight, have a contrary effect at night, and do not light up, but appear dull and heavy, and table decorations which are arranged by daylightWarting at Dinner. 71 have a very disappointing and tame appearance at night, in spite of the labour, care, and expense be- stowed upon them. People with any pretensions to fashion or style generally dine d da Russe, as it is a more luxurious and pleasant mode of dining; but this style cannot be carried out where only one servant waits at table, as it necessitates at least two servants being in attendance to wait upon the master and mis- tress of a house when dining alone. When the waiting at table is done by one servant, whether man- servant or parlour-maid, a sort of compromise between the old-fashioned and the new is affected, the host helps the soup, the fish, the jomt, and the birds, and the hostess helps the tart or pudding, or whatever it may be, but the side dishes and the vegetables are - handed by the servant. In laymg the table for a dinner-party, the usual cover for each person comprises two large dinner-knives and a small silver fish-knife, two large dinner-forks and a small silver fish-fork ; these are placed on the mght and left-hand side of the space to be occupied by the. plate, a table-spoon for soup is also placed on the right-hand side, bowl up- wards. The serviette, with the roll enfolded in it, is placed in this space, rather at the edge of the table than at the centre of the space. Fantastical ways of folding serviettes are not in the best taste, such as birds, rabbits, fans, twists, and true lovers’-knots, for instance, the most approved style bemg to fold them Tate et ne RTT et pee ace te a Serre ee reat os Ls ere lab bene Sie Om onto AD ty a a ann MAINES A SNS i he a eer i ea et ec a et ete on ots te hd " -_ - — 7 go ee Leciitendt ‘teeta heii nin - n i I a fea eT AE Oc Ta ae ale ” meoa ee Ce ae ee nT a ae Ra ee To OSE a oT aD Ee Rl tLe te al Ea dd ee il 7th asta SRE EP fled Le eal a Pt 7 a re aT arrieite ss = , sae . pice ss pegs apa & Ben as potty . aa - | tt ot pe dag Ln tt SO) Fries ne da I “amy — yea as aL i lar a Ped ig 2 Ta a aca eT sea a a a Oa aii ca ea a EO ail ins 72 The Servants Practical Guide. either in the shape of a mitre or in the shape of a Slipper. Where two footmen are kept, it is their duty to fold the serviettes, but where a butler and one foot- man are kept.it is then the butler’s duty to do this. It is always considered necessary to have small French rolls at a dinner-party. A glass for sherry, a glass for hock or claret (whichever is’ given), and a glass for champagne, are placed at the right-hand side ; a tumbler is not used at a dinner-party unless a guest does not drink wine, when a tumbler would be asked for of a servant in attendance. Very thin wine-glasses are used for sherry or hock and claret: sometimes they are engraved, sometimes they have a monogram or crest, or they are quite plain; but in any case thick glass is never used. The glasses for hock are often very pretty, pale rose-coloured glass being the most fashionable. Champagne glasses, when engraved, correspond in pattern to the other glasscs. As to the style of champagne glass in use, the cup- shaped, open glass is the one most in favour. Some people use champagne tumblers—short, thin, narrow glasses—but they are not generally preferred; the narrow, slender, vase-shaped champagne glasses are quite out of date, and are a thing of the past. The claret-glass forms part of the dinner cover, and a clean claret-glass is again placed on the table after dinner at dessert, as many guests prefer drinkingWaiting at Dinner. 7 3 light claret throughout dinner in lieu of any other wine. The speciality of a claret-glass is that it should be thin and large. Small engraved carafes, or water-bottles, holding about half a pint of water, are placed on each side of the table, one carafe to each couple. ‘The space occupied by the flowers and fruit and other decorations on some dinner-tables does not admit of this number of water-bottles, in which case one carafe is placed for the use of four persons. The same arrangement is carried out with respect to the salt-cellars, which are either of silver or fine glass, one salt-cellar doing duty for each couple. Quaint menu-holders, generally of china, are placed the length of the table, one to each couple. The menu-cards, which are slipped into these menu- holders, are always written out by the mistress of the house or by the chef. When menu-holders are not used, the menu-cards are more elaborate, and are placed against a vase of flowers facing each couple; or when the dinner-party is a small, unpretentious one, one or two menu-cards are sufficient. The sideboard is the next thing to which attention should be directed, as it is the appendage to the dinner table. This also has a cloth placed upon it, a sideboard cloth made to fit the sideboard and not to fall over the front or ends. On the occasion of a tet ton he trad Seem armagy Se eae, et Le eT ee dinner party the sideboard is adorned with family tects eo can alah eee Ss a re co ener No cn ta A a I ie ae a fe 2 ne) Eo ea oe ee Pees at = shane tak rian? aah pal aati wae WAM ERE AEROS i AI Sahoo poeta Sry a Seton entlolhagiie-bajieaio lee Ri ea RSME ee Ne mel Senate A STON te et nn ey after nie) se et ey 4 a] a 7Bena ; 6 ges : ne ree eters Oe ee : SE an OR ee EIS US ee ren ne eT ere Seale eames eeaieceeeae ine cs a a alll alan) rh a en Serta anvkemenmernene ba a in Dl thet a adr Et rt meen gests mid i weal ipa oi sighs th poeple tps Se aed -iwee ai A 2 D in a San rete lars eat a ~ aS ~eeratiics hear Sf i ae ae cas ey fo 74 Lhe Servants Practical Guide. plate, in the way of salvers, cups, or a handsome lamp; here are laid out in order and in rows, a row of large forks, a row of large knives, a row of small forks and small knives, a row of table-spoons, a row of ladles for the different sauce-boats, a row of dessert-spoons, rows of claret and sherry glasses; a few tumblers, in case of their being required, are also placed on the sideboard. It is from the side table that dinner a /a Russe is served, therefore the soup ladles, the fish slice and fork, and the carving knives and forks, are placed in readiness for use. On-the sideboard is placed the wine decanted for use, as decanters of sherry are never placed on the table during dinner, although they are placed opposite the host at dessert. From three to four decanters of sherry, the same of claret, and a jug of after-dinner claret. Sparkling wines, hock, and champagne, are not decanted, but are kept in ice pails and opened as required. When champagne cup or claret cup are drunk in the summer instead of champagne, they are mixed in large glass jugs and are also stood on the sideboard. Port is so little drunk that one decanter of this wine is almost sufficient. The dinner is served from a side table placed close to the sideboard; this also is covered with a sideboard cloth and not with a cloth falling around it as if it were a supplementary dinner table, but preserves the character of a smaller sideboard intended for serving purposes only. TheWarting at Dinner. 75 dinner waggon is an addition to the sideboard, the shelves are covered with serviettes; on one of these shelves the dessert is placed when it is not allowed on the table until the moment for serving it. On another shelf are arranged the dessert plates for immediate placing on the table when required. When ices form part of the dessert an opaque glass ice plate is placed on the dessert plate and the d’oyley and the finger-glass on the ice plate in addition to a gold ice spoon, and a silver dessert knife and fork, or gold, as the case may be. Finger glasses are only put on the table with the dessert, they are not used during dinner, as they are not required until the fruit is eaten. The best style of d’oyley in use is the white d’oyley with frimge—comic d’oyleys, pen and ink sketches, and lace d’oyleys are sometimes used. The dinner waggon also holds the salad bowl and salad plates, with salad fork and spoon, the silver bread basket, in which a small serviette is folded, and upon this are laid short thick pieces of bread or rolls, but lace or crewel worked bread-cloths are not used. A china dish with three compartments, holding cheese cut in large dice, and small pats of butter, is placed on the dinner waggon to be served in its proper turn. The most approved mode of lighting a dining-room is by means of wax candles placed in candelabras or branches, each candle being covered with a small paper shade, green or pink; there is no hghting DOT T O e iaia eae aaeae Rea Ne MEE eA a re ate DON tn tae ee a el ae ny al etna) so te eee mr ene te Pel ee_eoheie St nf a Co ay Te oy Fela, Su a as, imo ee Sree ARAL mn a ewe 10 mye ape beth oa. tS Ty od eet aah ey tt od hares Ta Reto 5 fo cSene eT Man) a Sep Ander sn lenitesimnaeaietcec cin Lc Perce meentooerneecenereceseer coe eT Se a TT et nt edt piel aad teh tat Peer ae a as Red se ae - a z set Aad hd > i Phe e ae = zt i 33 fo adit Fi me 2 a = ie co ros “ if Polen tbs sem sthhat = AS allt ial ell at * eo Te hoe tS eee ee a Ee at aero rrr ee ~aciee phe eet aed sane plush The Servants Practical Guide. 76 which is so ‘pleasant as is this method, and about twenty wax candles would well light a dinner table arranged for a party of sixteen. Some people use a large handsome lamp, or two lamps, as the size of the table demands, also shaded with coloured shades. Others hght their dining-rooms with gas sunlights or gaseliers, but lighting by gas is not considered to be the most fashionable mode of lighting dining-rooms. With respect to plate, the most fancied, because it is the more rare, is antique silver plate, notably of the Queen Anne period; but perfect sets of old silver are in some cases only formed by years of patient collect- ing. When modern plate is used the favourite style is, perhaps, the King’s pattern. Whether antique or modern plate is used, the handles of the dinner knives are usually of silver; when this cannot be indulged in, ivory handled knives take their place. The side dishes or entrée dishes which are handed round by the servants are of silver, and often of old silver, not old enough to be considered antique, but old enough not to be termed modern. The vegetable dishes are also of silver, the modern ones being much in favour which have two compart- ments. ‘The sauce-boats are also of silver, as are the small waiters, as is the cruet stand, which although never put on the dinner table, finds its proper place upon the sideboard. As a well furnished plate chest is not a possessionWarting at Dinner. vy: that every one can boast of, and as silver dishes. and silver salvers run into money, very good plated articles are used in place of silver faute de mieux. When dinner is served @ Ja Russe, and silver entrée and vegetable dishes are used, the only portion of the dinner service which is of china are the soup plates and dinner plates used in the different courses, and the dishes on which the joints, &e., are served; while in some great houses the dinner plates are of silver or gold—silver for ordinary use, and gold for larger entertainments ; but many prefer eating off a china plate to one of precious metal, even if able to afford such a luxury. With regard to china dinner services, the fashion of to-day is old blue china, or modern blue and white Dresden china; a set of the former, however, cannot be pur- chased, but on very rare occasions when some collector parts with his treasures, otherwise, like sets of oe silver, they are collected piece by piece. - In laying the dinner-table for a family dinner in a household of moderate means, where a footman and butler are kept, or where a man-servant or parlour- maid is kept, the cover would consist of two large knives, three large forks, a table-spoon for soup, a glass for sherry, a glass for claret, and a tumbler; tumblers for the gentlemen when they drink ale or light claret, or for ladies, who often drink claret and water or sherry and water, but tumblers would not be a Se, Fe tt et obese toe placed on the table unless they were generally used by peers = a Sue ee re ee nL ee aE rrp ia ne. tat rat hey! ona Rint nas paltry cn eaten NC I aOR ARIE ANOS TNE Ea ee en ee ete et eT Co Sd ree oe oy ba Fa aad ood ane bs a es SET FS oy eTee a aN ae 2 he ae : or 1. ee | ee ts i = Rid a | hi H BS aa ee | 5 | (OS: fie ee Le 78 The Servants Practical Guide. the family. Where silver fish-knives and forks are not in every-day use, the fish is eaten with a large suver fork. In some houses soup and fish are given on alternate nights, in others, fish every other night and soup every night; this arrangement being a matter of economy and inclination. (See “The Cost of Enter- tainments’’). Thick square pieces of bread are placed in folds of the serviette instead of rolls. Salt cellars and carafes are placed on the table in the same proportion as when laying a table for a dinner-party, that is to say, one of each for the use of two or four persons. Some centre- pieces to hold flowers always occupy the centre of the table at every-day family dinners, but to place the dessert on the table where a butler and footman are kept is optional, but when only a man-servant or a parlour-maid is kept, then, as dinner cannot be served d la Russe, the dessert is not put on the table until dinner is over, as in this case the master of the house helps the soup and fish and carves the joints and birds, and as it would be impossible for one servant to carve and serve the dinner from the side-table, even if com- petent to do so, in addition to waiting at table, there- fore the soup-ladle and the fish-slice and fork and the carving-knife and fork are placed at the bottom of the table for the use of the master of the house. It is considered very bad style to use table-mats, and a parlour-maid should never be permitted to put Bee nla RN a cake OE m mn aia é x é 5Waiting at Dinner. 79 them on the table; the gravy-spoon is placed at the right hand side of the master of the house, beside the soup-ladle. A servant should not put table-spoons at each corner of the table, their place is on the side- board until required for use, neither should the cruet- stand be placed in the centre of the table, nor single cructs in company with the table-spoons at each corner, but they should be handed by the servant when wanted. Dessert-spoons and small forks are not placed upon the table until the moment for using them arrives; and a parlour-maid should not be permitted to place the dessert-spoon and small fork crossways on the table in front of each cover. Decanters of wine are not placed on the table until dessert, when they are placed in front of the master of the house. The salt-cellars should be replenished every day with fine table-salt, and the cruets carefully attended to, fresh mustard being made every day, ete. In laying the sideboard and dinner-waggon, the same method is carried out as when preparing for a dinner-party, the sideboard is covered with a cloth and the knives, forks, and spoons are laid out in rows ready for use, in addition to two decanters of sherry and a claret-jug of claret ; the extra sauces, the sifted white sugar, the cruet-stand and other et-ceteras being also. placed on the sideboard ; the dinner-waggon con- tains the dessert and dessert-plates, and dessert-knives i Aiietrimainnn eae tae hkasae fe 4 i we ae ee wag ~~ ry SO a re he et nana Sin at t “ . socaeghasan . ~ ret ee — " sigan ee tes . Sli a. eg aR nN RAR RNR N DEEN ee rene Sem a eee ay Te aaa os tT ee ay os re Bia ati = “ RO - or Se Ee eT ce ie os)ete Scab ae Dot ed BED had NL Ed LT sel xi RAP ts aa aaa aa a a a ee eae] Ce eed Ry et a RT Re be ol Nan Bonita ee nel fim 80 Lhe Servants Practical Guide. and forks, the silver bread-basket and the butter and cheese ; when the cheese is not cut into small pieces and handed round, but is helped by the master of the house, it is served in a China cheese-dish, a serviette being folded and pinned around the cheese. A lamp or transparent candles are used for lighting the dinner-table, or gas, as the case may be. : In houses where large establishments are kept and where economy is no object, and where there are two or three footmen and a butler, the method of laying the table and of waiting at dinner does not differ from the arrangements made for an ordinary dinner- party, the only difference being that the sideboard would not be laden with so much family plate and the gold service would not be used, but champagne would be drunk at dinner and the menu would be as recherché if not quite so comprehensive (see the work before alluded to); pines and grapes and peaches would be eaten for dessert, and finger-glasses would be used in consequence, but ices and liqueurs are seldom given on such occasions. In waiting at table the average attendance required is one servant to three persons; thus three servants are required to wait on nine people, and so on in pro- portion, an additional servant to every three additional guests; when a butler and one footman only are kept, extra servants are hired according to the number of guests invited ; the traditional greengrocer from round SO Be aL a lars oy aa aes é SnWa eting at Dinner. SI the corner or a waiter from a confectioner’s, are not the best class of waiters to employ for the purpose, or from whom good waiting is to be expected ; servants out of place, personally known to the butler, or per- sons who have formerly been gentlemen’s servants, are most to be depended upon. In the country this need is supplied by each guest or married couple bringing a footman with them, who, as a rule, is expected to wait at dinner, so that in some country house dinner-parties the attendance averages, perhaps, one servant to two persons. Previous to the announcement of dinner see ‘Manners and Tone” ), the footman places the soup tureens and soup-plates on the side-table; as soon as the guests are seated the footman closes the door, and the butler commences to help the soup, previous to which the footmen make the tour of the table—one footman on either side—to see that the chairs of the guests are sufficiently close to the table for comfort and convenience, the chairs being placed in readiness, but with sufficient space left for the guests to take their seats. Heavy dining-room chairs are some- times difficult for a lady to move as near to the table as requisite, therefore a little assistance from the foot- man is required, which he renders by holding the back of the chair, and gently pushing it forward. By having the chairs evenly placed more space is gained, which expedites the waiting; and if any particular chair G ety vote dad eee rest te Ne aad rs ie = vel. Pat a et ne ey me ey a Se : x mieinieae rallies eee tlre blips ae erty lel oles Ba Se enna. 7 Suto Ae ia aS NI OTL a a ac eT eee et Le eS pa beds Sit a a als OnE Oe ee tie a at oe Sa PS OE SE Ss ERE panier : ea - on Pet al i enlace Geto ~ Mees a 5 et Ba ra Pe lal rs a Pe) adrh é ee en ne OR et Tt SD oe ea a ee a al ee ne ie a leaped aN ae eee on : OP cl sag) TO ia Ea ae Pe wore oe ee Pd i 82 The Servants Practical Guide. stands a little further from the table for the con- . venience of its occupant, a careful servant notices the position of the chair, while a careless one does not, and probably blunders against it. When oysters are given, they precede the soup, in which case three to six would be placed in their shells on a plate before each guest in readiness, and not handed round as a course would be. To hand a large dish-of oysters re- posing on a serviette to each guest in succession 1s worse than bad style; it is awkward and inconvenient for the guests to help themselves from the dish. Slices - of thin brown bread and butter are handed to each guest by one servant, while another hands lemon and pepper—a salver containing the pepper-cruet being held in one hand, and a plate containing lemons. cut into half-quarters in the other hand. The order of waiting at table is, in the case of there being two or more footmen or men-servants in attend- ance, to commence handing throughout the dinner simultaneously to the ladies seated on the nght-hand and on the left-hand side of the host or master of the house, and from thence to each guest in succession in the order in which they are seated, ladies and gentle- men alternately. It is not the practice to serve ladies before gentlemen when there are a number of guests present; the doing so would occasion no little con- fusion and loss of time. When double entrées are not given, the entrées are handed in the first instance toWaiting at Dinner. 83 the lady seated at the right-hand side of the master of the house, and then to the lady at his left hand, and from thence to each guest in the order in which they _ are seated. The old-fashioned method of handing the dishes to ladies before handing them to the gentlemen at a dinner-party is now all but obsolete, as it occa- sions endless confusion and considerable delay. When oysters commence the dinner, the soup is not | brought into the dining-room until the guests are served with what is required to be eaten with oysters; and in the meantime the butler offers the wine usually drunk with the oysters, hock or chablis, which he brings to the right- hand side of each guest, saying, ‘‘ Hock, ma’am ?” or “Chablis, sir?” according to the wine given. When two soups are given, the butler puts about half a ladleful of soup into each plate, the footman or man-servant takes a plate in each hand, and offers it at the left-hand of each guest, nothing being offered to the guests at their right-hand side during dinner, save the wine by the butler, whose office it is to pour out the wine, it never being offered by any’ other servant present. In serving two soups the servant would say, “Clear or white soup, ma’am? ” and ‘“ Mock-turtle or Palestine, ma’am?” (See ‘Cost of Entertainments.”) | When each guest is helped to soup, the butler hands round the sherry, commencing with the lady seated at the right-hand side of the master of the house. G 2 re i fan a =e ee See Ce tin een bo 0 Sy og Sac era et eyes tat te ee . we mee arm pac ae ce ar ae re eet ‘ ea bay rs aad, a, os 5 a e Ff a eta DU eet dea eC) Spe bad a Se Se i eae, Pech ee iB DORAL ON te mC al a ir oo te Te ee et ee et ete ee Se call pn ETI EN ae y ar ni i 4 eee ne eae ase as th TNT OT cn Ra ae hae a oe at a ia ; | al as Rac Zi tk a f . see ar) ie aa ee Tt Pee Bd kp Sr Sd cel ES meet t i a ete 84 The Servants Practical Gurde. pe a eS = 2 y Paes i so em “ cecil cect: Yeh TC Sahat tel meee laine rad PES eter ca a aa ea a ae om. It requires a certain amount of experience to pour out wine briskly and neatly, neither under-filling nor over-filling the glasses; a nervous servant is apt to let drops of wine fall upon the table-cloth after having filled a glass. The soup-plates are removed before the fish 1s handed round, and placed in a ae basket, to be carried out of the room. When two sorts of fish are given, it is offered and handed to the guests in the same manner as is the soup, the butler serving it from the side-table. The sauce-ladles are taken from the sideboard, and put in the fish sauce-boats, before being handed to the euests; cucumber is handed when salmon is given. It is not considered fashionable to eat potatoes with fish or with entrées. In some large houses a lift conveys the dishes from the kitchen to the dining-room, thus obviating the necessity of constantly opening and shutting the dining- room door. In other houses the kitchens are situated at some distance from the dining-room, which demands that everything should be additionally hot—the dinner, the dishes, and the plates. Cold fish or cold soup on a cold plate is very unpalatable, and the most recherché dinner is a dinner spoilt if not served hot. It is the under-butler’s, footman’s, man-servant’s, or parlour-maid’s duty to put down the plates to warm before dinner, and to take the silver dishes to te eS i i ac sagWaiting at Dinner. 85 the cook to be heated by her with hot water when dishing up the dinner. The different courses, and the accompanying sauces, vegetables, and plates, are carried into the dining-room by the footman on butler’s trays, and then placed upon the tray stand. When the guests are duly helped to soup, the butler rings the dining-room bell to intimate that fish is to be dished up; this he does also after each entrée and every course, that no time may be lost between the courses, long waits being considered to be very bad style, and a proof of incompetency on the part of the cook. A hot dinner plate is placed before each guest when the fish plate is removed, before handing each entrée. When the entrée consists of cutlets, sweetbreads, &c., a table-spoon and large fork are placed in the dish ; the dish should not be held too high or too low, but firmly and evenly, the servant standing at the guest’s left hand; if the dish is loosely held, the guest finds a difficulty in helping himself from it. When the entrée consists of patties or sissoles, a table-spoon is placed in the dish only. In handing plates or side-dishes the servant has a thumb napkin in his hand, with wnich he hands the plate or holds the dish. When the first entrée has been served, the butler _ opens the champagne at the sideboard in a noiseless manner, and wraps a serviette around the bottle, and offers it to the guests in the same order in which he ee te ea ae AT Fe Bat, ape oN ri ite bdi lege be eee e bp st et a ry De eet eh i bet bas ety agi PRG T IT TF TEP e EERE GOERS GE EER VE TL ME EE YAS ELS aM EY TLE as Rl Pay Ca Le aR Re OT ee i rn Laren dade “ " ere eee SLE EEN eI a ie) Fen ee Min By RATT OML De ate eminent a i eT tc Da Te eet rt 2 emf IN A ae a aime ooh ;. ad 4 or r ete ae - ie q oe Bi: ee i a ‘ BY 7 - ee 2} Ye S| ; | ai iF ke | ae ios far co we 86 The Servants Practical Guide. had previously handed round the hock and sherry or claret, saying, while doing so, “Sweet or dry, ma’am ?” if two sorts of champagne are given; if only one sort is given, he simply says, “ Champagne, ma’am ? ” Alter the entrées the joint is served. The plates which have been used are removed and put in a plate basket, which has also a small compartment to hold the bones or pieces left on the plates, and which are, as it were, shot in before putting the plates in the basket. The joint is carved by the butler, the servants handing the plates to the guests in the order in which they are seated; the potatoes and vegetables are handed by another servant, while another hands the sauces — mint-sauce with lamb, currant jelly with venison and mutton, and horse-radish sauce with beef. Salad always accompanies the joint. It is the butler’s duty to make the salad, which he does about half-an- hour before the dinner hour. It is prepared in a large salad bowl, and a wooden spoon and fork are placed in the bowl when it is about to be handed, which is done immediately after the vegetables have gone the round of the table. Salad plates are handed with the Lowl of salad, and are placed at the left-hand side of the dinner plates; salad plates are not placed on the table until the salad is handed, and only before those who intend eating it. The servant who hands the salad hands a plate at the same time. At small dinners two entrées, followed by one joint, Be) 5 ae erg AT a tea a Hho ih a Se Pe fi Hi % iWatting at Dinner. 87 form the “ first course.” At large dinners three to four entrées are given, and probably two or three relerés such as venison, mutton, and roast or boiled chickens. When a choice of viands is offered to the guests, thus, ‘Venison or mutton, sir?’ would be said by the ser- vant handing a plate of either.* An ‘experienced carver regulates the helps when only one joint is given, so that the larger helps can be handed to the gentlemen; but when there is more than one joint in the re/evés the helps are equal, and small helps, rather than large ones, are sent round. In carving poultry and game, legs of birds are not considered fashionable helps, and are only resorted to as a last resource of the carver. In the second course, when such birds are given as quails, golden plovers, snipes, Bordeaux pigeons, &c., the carver puts a whole bird upon each plate; but when larger birds are served, they are either cut in half, or the breast and wing, or slices from the breast only, are the style of help given. A choice of game is offered in the second course. After it has been handed round, the servants hand the requisite sauces and dressed vegetables (sce “Cost of Entertainments”), The butler takes round the champagne after each course has been served, and replenishes the glasses unremittingly during dinner. He stands behind his master’s chair - * See work before alluded to. | j fer e aas Mee el a ort iio. eh Ce et teh bb nas +t toe Co ey vate ald ot ta - c : ye" p ee nen ee re = % TS ions peerriiay, ans ag 2 SP ET MET ECP " rs < ET Ore 9 - Ce ee eee) ee eer hte a a ace ean «110 real as ie i a a eae er ON a artes ate ae Gar None ie re OL pe 88 Lhe Servants Practical Guide. until his services are again required at the side-table, and does not leave the dining-room during the whole - of the dinner. Cheese-savouries, such as cheese-fondus, &e., are served after the sweets. The extra knives and forks that are required during dinner are taken from the side-board. When a knife and fork is required for an entrée, they are placed upon a clean hot plate and put before each guest. When required for anything carved from the side-table, whether joints, poultry, or game, they are laid upon the tablecloth in their proper place, the knife at the right hand and the fork at the left of each person. | When a fruit-tart is one of the sweets given, it is helped by the butler from the side-table. All other sweets are handed round in their turn; such as cabinet-pudding, ice-pudding, jellies, pastry, &e., pre- vious to which each guest is supplied with a plate, on which is placed a dessert-spoon and fork. 3 After the sweets and savouries have been eaten, a plate with a small knife and fork is placed before each person: after which cheesestraws and cheese, and butter are handed. The table is then cleared of plates, glasses, carafes, salt-cellars, knives and forks, and all appertaining to dinner, and the crumbs are carefully brushed off the table from the left-hand side of each person with a silver crumb-scoop or crumb-brush on to a silver waiter,Warting at Dinner. 89 Where it is not the custom to have the dessert on the table during dinner for reasons previously referred to, it is placed on the table as soon as the cloth is cleared ; the cloth itself is never removed for dessert. A dessert-plate with a finger-glass, arranged as already mentioned, is placed before each person, and the wine-glasses, one for sherry and one for claret, are placed at the right-hand side of the plate. When ices are given, they are handed to the guests before dessert. Ices are always followed by liqueurs, which are handed by the butler in small liqueur- glasses on a silver waiter. The ice-plates are then removed and the dessert is taken off the table and handed to the guests, each dish in its turn. The dishes are then replaced on the table. The grape- scissors are placed on the dish containing grapes, for the use of the guests when helping themselves to grapes. A pine would be cut by the butler into thick slices, and placed upon a dessert-dish with a fork and spoon, and handed round. While dessert is being handed to the guests, the butler follows with the claret and sherry, of which he offers the choice.. When he has made the round of the table, he places two full decanters of sherry and a claret jug of claret before the master of the house, and thus having com- pleted the duty of waiting at table, he leaves the dining-room, followed by the other servants. It is an understood thing that whilst waiting at pores - oe ie Re Give a Oe delegate necacen ae OE iy athe: en oct Decade oe tee ee ee a eT RRA SEA es Saree peo 5 Seyvity dy eee T eleva bbe ain a. Reuse Ee cb, Bho enti ed ED nL ee Oe a ea a iia a ala erent URAC S SONDRD NAN Se aN a OL sa al alli a LL Py Ty a eho, bt bana eee Ts e F Perry ba fo Land ot a Ce tee rdi ae co ne Sd a a ene on eT LT tn Ce eT Ca a le a en PN Oe inti ng swiss pl eae SE ee FR clk is - paige hdis pats v4 oe b oY ays ar fi 5 dng ara “a ae ee et ae it re Catiesi te ™jotenraed Qos. PF Me eee SOTA RAI LPO sx De Flees tN ST Sen 90 Lhe Servants Practical Guide. table no noise or clatter of any kind should be heard, and that everything should be taken up, put down, brought in and taken away in a perfectly noiseless manner. ‘The movements of the servants themselves should be quiet and brisk, without undue haste or vulgar fussiness. If more wine is wanted by the gentlemen when the ladies have left the dining-room, the master of the house rings the bell, which is answered by the butler, when he is told which wine is required. | When the gentlemen are ready for coffee, the master of the house rings the dining-room bell as an intimation that coffee is to be brought in, which is done by the butler, who brings in the coffee on a silver salver, poured out in cups according to the number of gentlemen present ; the salver also holds a basin of crystallized sugar and a jug of hot milk. In some houses the salver is handed round to each guest, in others it is placed upon the table, the guests poling themselves. In households where a butler and footman are kept, the method of waiting at table, and the arrange- ments of the table, if less elaborate, are the same in every other respect, with this difference, that the master of the house invariably carves the joint and the birds from his place at the bottom of the table, and this practice is often followed even when a dinner-party is given; sometimes he helps the soup and fish, also, fe ee ee a Se omy a ee ey et |Warting at Dinner. QI at others, it is left for the butler to do this from the side-table. The side dishes, or entrées, vegetables, and sweets are handed in the manner and order already described, and the waiting at dinner is similar in every way, the butler offers the wine, sherry or claret, as hock and champagne are not usually drunk in the home circle. Where only one man-servant or a parlour-maid is kept, the mistress of the house usually helps the soup from her place at the top of the table, and the fish is helped by the master of the house from his place at the bottom of the table; he not unfrequently helps the soup also. The servant stands at the left hand side of the master of the house, and takes the plates round, whether containing soup or fish, as they are served. When no guests are present, the mistress of the house is the first to be helped, and the daughters before the sons, but when guests are present they are served in the order in which they are seated, always commencing with the lady at the host’s right hand. It is not good style to place the fish upon a folded serviette when sending it up to table, it should be served upon a China fish-strainer placed in the dish. The entrées are handed round by the servant in attend- ance. The vegetables eaten with the joint are handed round as required; dishes of vegetables are never placed upon the table, but are placed upon the butler’s tray and taken off and replaced in turn. An attentive i eee ey ra fc icetneat de he _ = mom oes Ce tere eed) pny bo as Oo ot er he a eae Pere er} ras PRRE LMA, to am sme Sieg awe React erhse Tethe . Soy any en irene OW ICIS MC RNID IONE EN ee ea rel cae Ma Ne RTL Ot ES eo a ae et ot RR Oe aes o nL ante marae iy yey Lead ac leas AcneA Ly nat 6 SEP ee et) Lay Irate, Omen) PR ey TT a oa ea Tent ale aad NP de Q2 Lhe Servants Practical Guide. servant notices when any one at table requires a second help of vegetables or sauces, and hands them forthwith. | Before removing the joint, he brings a silver or plated knife-tray, in which he places the gravy-spoon and carving-knife and fork, it beimg awkward to re- move a large dish from the table when the spoon, knife and fork are left upon it. Sherry is offered after soup, and light dinner claret after the first entrée, unless sherry is drunk throughout the dinner. When draught ale is drunk at dinner, the servant offers a waiter, the tumbler is then placed upon it, and the ale is poured eiceen ieee ania een atte ee keed a ite Dial out briskly and then slowly from a jug, giving if a fine head the while; ale that is not thus poured out has a flat, unpalatable appearance. Bottled ale is opened at the side-board, and is poured out carefully and slowly at the edge of the glass, so that the glass may be full of ale and not of froth, and is then placed upon a waiter and handed. A careless servant allows the beer to run down the sides of the glass, filling it with froth instead of beer. In the second course the master of the house carves the chicken or game which is placed before him on the table, and the plates containing the various helps are then handed. When a sweet or savoury admits of it, it is handed round, or the mistress of the house helps it from her place at the top of the table in. at TP aa i ee a or ro oe Sea mp a CS loo ma et a OR yaad ae en abe St ta SO wir lara, 5 fi £ saWaiting at Dinner. 93 the same manner. When handed as before men- tioned, a clean plate, with dessert-spoon and fork, 1s placed before each person previous to doing so. The master of the house generally helps the cheese him- self, butter, dry toast and celery being handed round. After cheese the table is cleared of everything apper- taining to dinner, the table-cloth is then carefully brushed free from crumbs, as already mentioned, the servant making the round of the table with tray and brush for this purpose, and standing while doing so at the left hand of each person. The dessert-plates and the dessert are then placed upon the table, with the decanters of wine (sherry and claret); and where only one servant is kept to wait at table the master of the house, oftener than not, helps his wife and daughters to wine, while the sons help themselves and the ladies to dessert. | In small households such as these, coffee is seldom taken to the gentlemen in the dining-room alter dinner, save on the occasion of a dinner-party, and the gentlemen usually have coffee with the ladies in the drawing-room. (See Chapter entitled “ Butler's Duties.”’) When the master of the house leaves the dining- room, whether guests are dining with him or not, he rings the dining-room bell to intimate that the ser- vants may “ take away.” Where a butler and two footmen ‘are kept, or a Cyl ee tlhe to itt UTA Fs ae ei ih cap cee ere a “ rn ree sa : a Se al aia ia an ha RED NR SEMEN eA ne oe race ed RIT te a ae ec ete af eat at Catal Tar Te er ert ita to Re ee : 5 sau municndanaeiil ee ae : pe ta en at eer ane pe oy aad ot a ete denie Dae | roeyemeve “Ve ng bois |e tw ed rm set daleec ns Se edt atesAa aa at hen Ripert Pa sate at Pale aha Tae reo lak Blea 7 ; a at it Tale sire ee 3 A 4 a a ’ = : ore Say 7 ae FES Be oF bei lt Daa a ere sean vlna napa Shangpe-greseenc: . : a at eS PEC Te ne eee ee hl tA OT ey ot a ee taal a ea ON kel See eal LL cat Oana ee a ne arate ed asdemapeecarsit i pr tear ney i ch rh ae 94 Lhe Servants Practical Guide. butler and one footman, the servants enter the room. together ; the butler locks up the wine in the cellaret, the dessert is taken to the still-room or to the house- keeper’s room, and the glass and plate are taken into the pantry. (See Chapter, “ Footmen’s Duties.”) The plate that has decorated the sideboard is carefully put away by the butler in the plate-closet. (See “ Butler’s Duties.”’) Where only a man-servant or parlour-maid is kept, the master of the house usually puts away the wine before leaving the dining-room, or if there were no master of the house, the mistress would herself do so before leaving the dining-room. The dessert is taken into the housekeeper’s room, there to be put away by the person officiating as housekeeper, whether it be the cook or the lady’s-maid who acts in that capacity, . Where a butler and two footmen are kept, or a butler and one footman, it is the butler’s duty to over- look the dinner-table arrangements, and to see that everything 1s in readiness that can possibly be required during dinner; but where only what is termed a single-handed man-servant or a parlour-maid is kept, everything depends upon their thoughtfulness, and the method they bring to bear upon their duties. Some few mistresses make a pomt of looking into the dining-room before dressing for dinner, to see that everything likely to be wanted is ready for use; but the many have neither time nor inclination to over-Watting at Dinner. 95 look things in this careful way, and even if they had the leisure, it is doubtful if their memories would be more reliable than those of their servants, and would fail to note the absence of any particular thing until the moment of its being required. Inefficient servants, whether men or maids, have a habit of running in and out of the dining-room during the whole of dinner in search of something that should have been in readiness in the dining- room. There is, perhaps, not sufficient bread in reserve, or thin, dry half-slices of bread are offered on a plate in place of short, thick pieces of bread in a basket.. Things brought to table in a hurry often: show signs of want of care. An insufficient number _ of knives, forks, spoons, or glasses for use during dinner necessitates their being procured from the pantry in- stead of being taken from the sideboard, which makes all the difference to the comfort of those at table. In the same way the powdered sugar is forgotten, and. when brought, the basin is discovered to be only half- full; or the butter has been “ forgotten,’ if the cheese has not, or vice versd ; or cucumber should have been handed with the fish or the lamb, but it was “ for- gotten’”’ at the proper time ; or there is no soda-water in the house, and the beer has run out; and other contretemps of a like nature occur. Thus, much de- volves upon the single-handed man-servant or par- lour-maid; and not only is general activity and a rd laid fot vicibitaie afi eet ere gh plaotllen ta . OP ed tet eter) Tee ee . ees SRE 3 Salk ERR anes PR RI a PARRA lies Eheiige gOS, a eB sy Sina Hawt Pitre , PDN e dein tee ee bin Bbaetede x Ls ae Py isan Conlon bh Ae eR nea eee eenoe roan merge pn ny pesca ten ee cig tif Bn Sie a LAR nn REED Pa rem t™ A p s a agr e Slat Re al alle Lt et yl BI LO aE a i ale aia ba aati 5 ~ : es iSrte ce eee eo || sae a BR hk Sd el ssa a niente ee ee ad ra a a rr net a ee rca ie a ed a on oa a ah aah ee ae i i i eres nat oo i Daa “jeter te ee. “4 ow Cal 96 The Servants’ Practical Guide. thorough knowledge of their duties required of them, but intelligence and forethought must be by no means lacking in the performance of these duties. Noiseless movements on the part of those waiting at table, as has already been said, cannot be too much insisted upon, and nothing is so great an indication of the want of training in a servant as a bustling, loud, and over-hurried manner of rushing about the room. In placing anything on or taking anything off a table, a servant should never reach across a person seated at table for that purpose, however hurried they may be or however near at hand the article may appear; but should quietly walk to the left side of each person when about to place or to remove any- thing from the table. . ey aia Ge 0h a ok ape ty oe ae Pa eae ad a oy ree he) ee ee aCHAPTER IX. WAITING AT BALL-SUPPERS, AND THE ARRANGE- M@NT OF THE SUPPER-TABLES. Tue character of ball-suppers is variable as regards the extent or comprehensiveness of the menu, but in- variable as regards the method and style of the table arrangements, and the waiting at table. Some few givers of entertainments are lavish in their expenditure, and make a ball-supper a thing to be talked about. The nouveaux riches are the class of entertainers who more particularly affect these Sardana- palus feasts. (See the work entitled “The Cost of Entertainments.”) The ordinary ball-supper is carried out in the same manner as is the “ at home ”’ supper. “ Sitting-down ” suppers are the order of things on both occasions, standing-up suppers being but little given unless space is of paramount importance. Sup- per is usually served in the dining-room unless there is a billiard-room of larger dimensions, or unless there is a temporary supper-room erected for the purpose . When the dining-room is used as a supper-room, tea H [AG te Ske eee POE oy te eg. & Ree oe oF cant rad #4 - ¢ ee 3 = tat ~ ee ye be oe eee “ ‘ o b ie oo ates — eo , iildealehig eT Lael ee PE eRe Fn ca Or Pa ane, Pa a ee a eS neta RENE AC eer cat ono er of ne Orree els tt See a e ‘i Aas te ere a ee eee e _ , - - ela rata aaa a a a el Ly aT A Da a a ne A Ba hat aie slena + 98 The Servants Practical Guide. and light refreshments are served in the hbrary or morning-room. A long table occupies the centre of the dining-room, and round tables are placed in the recesses formed by the windows, and in the most con- venient corners of the room. ‘The long table is covered with-a white table-cloth reaching to the ground on either side. A short cloth has an un- finished appearance at supper as at every othe meal. A space of twenty inches is allotted for each cover. The cover consists of three large fc rks, two large knives, and a table-spoon for soup, a pretty china dinner-plate, and a serviette folded as for dinner containing a roll, a glass for sherry, and a glass for champagne. (Tor the correct style of glass, see Chapter, “ Waiting at Dinner,” &c.). These covers occupy the table on both sides, and the top and bottom of the table. The centre- pieces of silver, candelabras, the flowers, the fruit, the cold viands, and the sweets occupy the centre of the table. (See the work before alluded to.) The small round tables accommodate either four or six persons; four is, however, the most fashionable number. Neither flowers, fruit, nor cold viands are placed on these small tables, which merely contain four or six covers, carafes, and salt-cellars, one for ‘ the use of two persons. At the best arranged suppers, menu-cards are placed on the tables in menu-holders, One or two menu-ey Warting at Ball Suppers. 99 cards on each small table, and the same in proportion on the long table. At many ball-suppers menu-cards are dispensed with, either with the-idea that it would be pretentious to use them, or with a view to saving expense; but if any variety exists in the delicacies provided, it is as well that the guests should have the benefit of the knowledge, as the intelligence of ser- vants hired for the night only is not to be too much depended upon, while gentlemen themselves in a crowded supper-room, are not the most skilful dis- coverers of dainties, and are prone to return to their fair partners with a plate of anything, the first thing that they have been able to secure, with the re- mark, “I have brought you this—I don’t know if you like chicken, but it was the first thing I saw;” and even when one of the servants in attendance is asked as to the contents of the supper-table, he seldom remembers anything but cold chicken, tongue, phea- sant, and game pie, leaving the hot cutlets, the patties, the mayonnaises, &., out of the question. The most fashionable dishes given at ball-suppers are minutely described in the work entitled “The Cost of Entertain- ments.” It would therefore be superfluous to give further details respecting them here. The sideboard arrangements require to be of an extensive nature for the smooth working of a ball- supper. For a given number of guests the amount of glass, H 2 a a a a rs tr ra rane ey ey es raed A : Ba St ate Och att ie ow od eae mer i nr emo A Re AEE NE yey Fn AA RRO ace ne ae PEN Tet rtp ey de. i et eee agen ine ts - a y FE Seen F ala a e . - . : Pee ON a i aaa RR eT Pea nere 3 , om oa PO at a cra UD~ ere CO er tala Hiri le ad Fe ; enn é Fe : =e ; if “By ; pepe ioe Cee et ok _ ae a a NE a hl cl Lach hal ol ESS Sa a a ee a el ee eR TT rt tO ten ek aT a ala a RI as ae ih ch ater i - ; bert 3 ates aha ste aileaeniiiedemtaetietaee rine Soe or ee ena ares ora et aah bh ln ie pds ee ee : ee . ts ab é ee aon Roa see i a aT ee Sapal i Bi nai 5 i pall te = Saad at 100)—_ The Servants Practical Guide. china, plate, &c., required, would be larger at a ball- supper, than at an “at home” supper, although the style of supper might be identical. All information on this head—as to the quantities required in every department, with statistics of expense ranging from the most lavish to the most economical manner of doing things, gleaned from a wide and practical ex- perience of the subject—is to be found in the little work already so often referred to in these pages, “‘ The Cost of Entertainments, and their Fashionable M ode of Arrangement.” , The sideboard is covered with a proper sideboard- cloth, and is ornamented with as much plate as the plate-chest can furnish, or to the extent that the giver of an entertainment may think proper to hire of ornamental plate for the occasion. Dozens of large and small silver forks, large table-knives, tablo- spoons, and dessert-spoons, are placed upon it in readiness for use, dozens of cold plates, dozens of champagne-glasses, and small tumblers, &c., in ad- dition to decanters of sherry. Dozens of champagne are set in pails of ice beneath the sideboard, and are opened as required. Dozens of serviettes are also provided for immediate use, and are folded by one of the servants in attendance as required for setting fresh covers. The supper-tables are usually laid in the afternoon. The master of the house usually dines at his club, orWarting at Ball Suppers. IOI elsewhere, on the evening of a ball; and the mistress of the house either dines early in the day, or in some smaller room of the house, so as not to retard the operations in the supper-room, and in the tea- room. Twelve o'clock is the general hour for serving supper in the country; but in London one o’clock is the more fashionable hour. It is the butler’s duty to announce supper. He does not make the announcement as when announc- ing dinner, but informs his master and ‘mistress that supper is served: discovering the whereabouts of the master of the house, he says, ‘‘Supper is served, sir;”? and makes a similar communication to the mistress of the house. He then returns to the supper-room. The fashionable plan is to commence supper with soup: more frequently two soups are given. Before the announcement of supper is made, the soup- tureens are brought in by the footmen, and are served from a side-table. Small soup-cups are more used than are soup-plates. Soup is handed to the guests in the order in which they are seated, all the ser- vants and waiters in attendance being employed in serving them with soup; the choice of soups is given them, as at dinner. At some ball-suppers small covered cups of soup are placed in the centre of each cover; but this is Pah eta heen Sue tn ce SL cake, ee 5 Meteo Te sain Sat a A et eer ba bot ERE ESE ea. Bi tcc LIC NC ae Ee I RT ee ae NE A eto] DP ah as a ae ROA St Sores Dr | Tc Ta ad tea dicot atcha eaeieeanen aienleneiaaaden aia a cals Cy kar wrth oe e z ri a leh ae Port) lopli Ie vyan a ee Se at ar To a aa a RTA nc ie ak TT A Te al ea Dane NA IN tod ad de Oe Asati b sitter ST 3 a ae Se elie mie a re a opis . kee set asad si ee sist iii 3 é fare eat 5 >. oo H Ri tee Cite

Ls ete a SS c Pad rad ea fob bs € tn ele Ct a ae Laren VTE A ESR TESAEEpI eons i a a cea ae See aay ee To ea ea alge seen ele Site Ae ie ican AD IN MUSES CI NEES rece Dna tote a aT tt te oe ee » , x ale Sed a aie a a le Bcf a a a a Nae eal aaa 5eet a en Mas a a bla nna é rf yi ee Dah nd Skt SI i hE el i ag pelea mlmlamsles ed oll es a a sian ne Sa oT a a a a a RT LR ce ee NE Sra el tee for calc re Ce 112 The Servants Practical Guide. “a pint of beer.”” Women-servants, on the contrary, invariably dispense with beer altogether, whercas they would probably be stronger if they did not deprive themselves of it—on the other hand, teetotallers, or total abstainers, maintain that beer is unnecessary, and that to drink it is more a habit than a need ; this is too vast a question to be entered upon here, but the fact remains that if beer is necessary to hard- working young women, they are unwise to divert the money that is allowed for it into another channel. Some few mistresses, from motives of strict economy, put their servants on board wages, even when the family is at home. For men-servants 14s. to 16s. is the usual allowance, and for women-servants 12s. to 14s. per week. When this arrangement is made, the meals take place at the same hours as when ordered by the mistress of the house. The servants in these cases club together, and the cook caters for them ; but if there is a saving in this plan, and there certainly is when the family live principally upon game, and poultry, and entrées, rather than upon joints of beef and mutton, it is not one that is very popular with either mistresses or servants, it ren- ~ ders servants in a way independent of their masters and’ mistresses ; they lose the feeling of being mem- bers of one household and dependent upon the kind- ness and consideration of its master and mistress, whereas this bond should be strengthened ratherServants Meals. 113 than weakened if faithful service is wished for and expected. | The usual hour for tea in large and small establish- ~ menis, is from four to five; the upper servants have tea in either the steward’s room or the housekeeper’s room, and the tea-table is laid respectively by either the steward’s-room boy or the still-room maid; in the servants’ hall the tea-table is laid by the servants’- hall boy, and in the kitchen it is laid by the cook. The tea-tray containing the cups and saucers, teapot, &c., is placed at the top of the table, on the table- cover, a white table-cloth not being used for tea in either of these apartments; a small knife and plate are placed for each person, and bread, butter, dry toast, and plum-cake are placed on the table. The housekeeper pours out tlie tea in the steward’s room and in the housekeeper’s room, the upper housemaid or head kitchenmaid makes tea for the under ser- yants in the servants’ hall, in the kitchen the cook / pours out the tea. In many houses each servant has an allowance z tea and sugar, which is given out once a week or once a month, the average being one pound of tea per month and four pounds of loaf sugar per month ; in other houses an allowance of tea and sugar is not made, but the quantity used is regulated by the housekeeper or cook, who keeps it within these limits. I oe ocd Sa beetroot ten ee os a ee jenn we ahavan ov ett woe Pemba sin ism ed “ ae myers witataae at tek et Lae) cy agg ve eee ye RL Tee o> ue ete re ee ree ae aa pene peeint . reared eet one ere mp caren FO meen cemmeemeenmmnineentiaietcaeadiaietemere emeerenemerratiomeieiceieiieniaa hie ei aaa ye i iee larg ty be Dade ten Pty Ree PS er nd tad ea 7 Ped ei re ee ee : p ee, aa ocala ee wT al RATT bana ae Ben sage! Pe ne eedetmetnns oe ae © e as a aa a a ta RL in oe Cte te Siersh Pos wi malanee! a . St Phi io ye iat ee echt «ST Se hire Ree Pm ene a iil al si aE oe” alone z s ha a at pie vis i sy rei | te aia ie Age be a - dd “ise: rave Gent bos a tad aad Beet Bis iat tacts i Baad. 4 oe 4 - a tia : i Bales Ae ‘ a er e pS ee : F eile C 2 1 114 Lhe Servants Practical Guide. The usual hour for supper is half-past eight or nine. In large establishments hot suppers are allowed in the steward’s room and housekeeper’s room; and the entrées and sweets that have been served in the dining-room are generally sent into the housekeeper’s room for supper, while other mistresses only allow the joints to be eaten, and require the entrées and sweets t) be kept to form part of their own luncheon on the following day. The supper-table is laid by the steward’s-room boy or still-room maid; two knives and forks, a dessert spoon, a tumbler and wine-glass, are placed for each person. In a few large establishments wine is allowed in the housekeeper’s room and steward’s room, averaging three or four bottles per week. The housekeeper, groom of the chambers, butler, or house-steward help or carve at supper. The still-room maid waits at table in the housekeeper’s room, and the steward’s- room boy waits inthe steward’s room; but it is only in the houses of the very wealthy where a house- steward is kept, and where there is consequently a steward’s room and steward’s-room boy. It is far more usual for the upper servants to have their meals in the housekeeper’s room. The servant’s-hall supper consists of cold meat, hot vegetables, and bread and cheese; the table is laid by the servant’s-hall boy, or, where a boy is not kept, by the scullery-maid ; two knives, a fork, and a tumbler are placed for eachServants Meals. 11% person ; the under butler or head footman and head housemaid carve, or help at table. In the kitchen the supper-table is laid by the cook, who also carves. In these small establishments cold meat and bread and cheese are allowed for supper; and in some very economical families meat for supper is not given, and only bread and cheese provided; and it is an under- stood thing that what is left from the dining-room dinner is not to be eaten in the kitchen, but to be kept for breakfast and luncheon. A bell is rung for breakfast, dinner, and supper, but it is not rung for tea. Half an hour is allowed for breakfast, the same for tea and supper; an hour for dinner. Considerate masters and mistresses en- deavour, as far as possible, not to rng for their servants during the hours allotted for meals. 3 te. Sete ee Fad rel ed Poy Lop bomes SEY Seon rot eae ee ae Sie rt ; paar rm a ta Mee Sr) - re apy Slain eee a = wees r ° Paes ahaa eh mim ameorng 2 wwe Teens Sheth 2 Eildiibaieiatale Ping ti Ls Pa uve vba toy. bs Pe hee o ae. ve Sea re ce ag thon tn a eSnips hn Woe hems BES OPEL OMG 9 St a ce BN SE nL A a i ei a Sila ate DE = ti . sie = bam Bons tI aod rs See Fs ‘ 3ee lerelad o tt SE Saal Ro ee onawank ee Se ce i ie 4 : me — ‘ Dl aa a BP) Ly Ll Gt Se Spin a a rat ant ee TT OT ET TE ae Pe eT er ete Re Fe eT. Les ie esti a praises oh one ONO th Reais gta PO bitte bhai renee peed 4 i Ne Ste re ee til Pi Daisey Bd ena OS gan oe zt & Ain : sae 7 gp knees CHAPTER XI. THE DUTIES OF A HEAD-NURSE AND THE DUTIES OF A NURSERY-MAID. Tue duties of a nurse, although comparatively light, are yet weighted with heavy responsibility, the office of nurse being one in which great trust is reposed, and much confidence placed. To secure a nurse in whom all requisite qualities for the situation are united, is a matter of no little difficulty; good qualities are too often negatived by serious defects of character, and although the moral points in the cha- racter of a nurse may be excellent, and the knowledge of the duties of her position complete, yet these advantages are more frequently counterbalanced by some serious fault, such as undue impulsiveness in the management of children; impulsiveness which springs probably from an undisciplined mind, which is the attribute of the class to which they belong, rather than the exception. A hasty temper, over which but little or no restraint has been exercised ; from which springs the ill-judged punishing, and ill-Lhe Duties of a Head Nurse. 117 timed spoiling which are distinguishing characteristics of many head-nurses of the day. A love of gossiping with their fellow-servants in the presence of the chil- dren themselves ; their vulgarisms of speech, and the topics discussed by them totally unfitted for the ears of children; are but a few of the numerous failings of those who might otherwise be justly considered good nurses. The diction of a nurse is also of serious importance to the children under her care; if she is an uneducated woman, she mispronounces and miscalls almost every word she utters, and the children, with all the quick- ness of childhood, contract habits of speech which are subsequently difficult to overcome. Others, again, display a great disregard for the letter H, or perhaps a misplaced affection for it; and although it may amuse the members of the family when she talks of Master ’Enery’s beautiful blue heyes, it is not perhaps quite so amusing when Master Henry himself informs his mamma’s visitor that he has ‘’urt his ’ead” and ‘pinched his ’and.” In contrast to this Cockney dialect so eften met with in nurses, is the broad dialect of the labouring classes, from which classes_nurses are most frequently taken ; they enter families as nursery- maids, and their uneducated dialect is not supposed to signify, but in the course of years, when they are promoted to the post of head-nurses, it signifies materially. Mothers are too often induced to over-. look this serious defect on the part of a nurse, on meee St ot ea Peery inary toto em Se ie teeta ait LEY Cd al _ ery Ste a , es . pee or “ a rare serrsage : es “ ‘i ¥ 3 . ODE ERO. , See ee acre “ Me ee . cael en Pe a eae bien s eT ee sc ST IR ee ET tt rhe ncn NG en now on Pach Sn $e Hn Ie AY cy aN ia a ea aL a aa ad aealeaill saleeanalemeaeeneientinetee ad bases lta %as a en F ey for ™~ Eo t & ue et ear I by ai eat | | bs IN a a Rr , seed. al ante hd a al alae a Dae Pa at ee a Idd en 2 q a eee Pa at . . a ee Coe enh en : e e pet = Per oe a et ee ee eee oh ra ie ne a et as és -iaaiieeeat aac a ae a a Re or nce Af Sede fail i ws EGP ena ie . ne a mis j ae eae! a Se shen noel a re ae OE s ies oe 118 Lhe Servants Practical Guide. account of her other many excellent qualities, believing, moreover, that a governess, when the children are old enough to require one, will very easily eradicate any uncouthness of speech contracted by them in the nursery. How fallacious is this im- pression, those who have in childhood been under the care of an uneducated nurse bear unpleasing testi- mony. Children are prone to copy. and to take impressions from those with whom their infantine days are spent; and as it is their nurse with whom these days are passed, they derive all their impres- sions from her, if they are not living photographs of her; her violence of temper is reproduced in them with startling fidelity, any act of duplicity or under- hand mancuyring is noted, remembered, and acted upon, on the first occasion, and untruthfulness in chil- dren, if traced to its origin, would often be found to have originated in an untruthful nurse. It is so with all the moral qualities, every bad quality in the nurse is reproduced in children with painful accuracy. The nursery is oftener than not the children’s world; their mother is to them the beautiful lady whom they see ten minutes during the day, and whose visits to the nursery are of the briefest; when this is so, the influence of the nurse is supreme over the minds of her charges ; and even when mothers pass much of their time with their children, having them frequently with them, and endeavouring to counteract the nurse's influence,Lhe Duties of a Head Nurse. 119 cae yet from the position the nurse holds towards them, and from the nature of her duties, it naturally follows that her example and authority are paramount with them. Thus the character and the daily life of the nurse are instinct with teaching, in comparison with which the precepts and instruction of parents weigh but slightly in the balance. The manner and bearing of nurses towards children has also its effect upon them; children become brusque, abrupt in their speech, in proportion as the nurse is or is not so in these things. Vulgarisms of speech taught by a nurse can, by constant care, be counteracted and corrected by a governess or mother ; but a broad country dialect, once acquired, clings to a child, and gives a very disagreeable twang to the voice, which no after-instruction can remedy. Mothers awake to the responsibility attached to the choice of a nurse, bear these drawbacks and disad- vantages well in mind, when selecting one for their children ; while less experienced mothers make every allowance for shortcomings in the matter of speech and want of education in one recommended for her general trustworthiness—imagining that, as the chil- dren are so young, constant contact with an uneducated person leaves no lasting impression or ill effects upon their characters. More enlightened mothers, anxious for the early training of their children, unable to meet with a aera ee epee ered ee tte eehmer re 4 , ; ad S s a Se ote m ie ete 2 pre anyarne ty Bie é aan. “ oat 4 ee ee ee ee ss en Pile tn, Cad near m2 ‘ esheets rs - ses Peace ne mre renee os ann Fata ROARS NORD tenia eI ae rete et el aa la ed at Ste tet ta ta eh en Bac rar cD Cig pm =f fa cs : ee mw egy her ae aa hoe rane eae a el an Sen Ce epee POS Os 3]ee a ee ae ee | — : ee ame wi - — > "ahaa ner enemies Ci een trent la ae Laat nT a a a I BRE Ct DS bd / a esa ‘ ‘ei - a = at oe oh aes rt a ata aeerees islenenitiiedieeeatiiniee acl ceria oe mea, oe ; = ordi i aenabeihad hianapmunie ae _ ss: i BF a Clee eo i et eee Ba a SS lanl re on ea baad ~—* %. ee Ce a 120) «6Lhe Servants Practical Guide, nurse who comes up in any degree to their standard of excellence, have recourse to the expedient of engag- ing young-lady nurses or widow ladies, to act in this capacity, and find the immense advantage of fol- lowing this plan with respect to the training of their children. | When young-lady nurses are selected, they are taken from large families of daughters, well brought- up girls, accustomed to assist their mothers in the management of their brothers and sisters, and thus experienced in the ways of childhood. The position these young-lady nurses hold in the household is that of nursery-governesses ; they have breakfast and tea in the nursery, they dine down at the family luncheon, and supper is sent to them in the nursery. They perform all the duties of a nurse, taking charge of an infant from a month old; the maternal instinct which is inherent in every woman is not by any means the prerogative of uneducated classes, quite the contrary; and all hygienic and sanitary principles which can be introduced and carried out in the nursery are far better understood and put into practice by intelligent and educated women, than by obstinate uneducated ones, in whom prejudice tov often usurps the place of common sense. Children placed in the charge of a well-brought-up, well-mannered, high-prineipled young woman, are not iLhe Duties of a Head Nurse. 121 exposed to the coarse and rough jests which are too often indulged in by nurses and nursery-maids with the opposite sex in the presence of the children, and which have the most pernicious effect upon their young minds, rendering them over precocious, and versed in vulgar street-chaff; whereas, in the care of a lady-nurse, they are kept from such deteriorating influences. The duties of a nurse are the same, whether they are performed by an uneducated or educated person ; the rough work of the nursery is done by the nursery- maid. When the nurse has the charge of more than one child, the nursery-maid assists her in washing and dressing the elder children; when there is only one child in her care, she has no assistance from a nursery-maid or housemaid, as in such a case the under-housemaid waits upon the nursery, a nursery- maid not being considered necessary. A nurse is not supposed to rise later than seven, at half-past seven the infant or child has its bath, and is then dressed; cight o’clock is the breakfast hour, which is prepared by the nursery or housemaid. At half-past nine in summer, and eleven in winter, the children are taken out; if there are two children or more, the nursery-maid accompanies the nurse in the walk. At twelve o’clock the young children are made to bb tia = .- A ee, eT de - a Se an ESS ot te fe et a OT Pier Pees saa Bn © PRE ve Vee Sip eaauasbipet $ Colt pellet) Ter FN ne ee ee ee OTT Pleat oat et ey te) es Eee = ay ovr St ee et ae) Cty eee ye rat os ne ELVIN ALD AS PLN ESO CROTON MRE sat ca Doi nee Or eben Ae aha s er eeta i Cle , imp tora dem ” ett et Sea eae a a a ae aaa) Lal ol Di aa a a ea a al sa Sa ad el Raa a Reh Sa a a er Bd fale al 122 The Servants’ Practical Gude. lie down for at least an hour; one o’clock is the nursery dinner-hour, but in the case of a lady-nurse, she dines with the family at their luncheon. At half-past two the children are again taken out, weather permitting, for an hour or an hour and a half; at half-past four the nurse is probably desired to bring the children to the drawing-room, and there to leave them with their mother, for from twenty minutes to half an hour. Sometimes the children are brought down after instead of before tea, five o’clock being the hour for nursery-tea ; but as half-past five is near to the hour of young children’s bed-time, they are rather inclined to be cross and sleepy if taken to the drawing-room after they have had their tea. | Six o’clock is the usual hour for children to retire to rest. The evening bath is prepared by the nursery- maid, as is the morning bath. Supper is brought to the nurse in the nursery at half-past eight or nine o’clock. In some households she has dinner and supper with the other servants, while in others she has all her meals in the nursery, which are brought to her by the nursery-maid or under-housemaid. Mistresses find that the latter is the better plan to follow. A nurse is expected to cut out and make the children’s ordinary under-clothing ; some nurses are not capable of doing even this with any degree ofCy eae eS ay mot idan os aS My ee a ie r yt beers The Duties of a Head Nurse. 123 satisfaction to their mistresses, and are only equal to keeping the children’s garments in repair, and making the plainest under-clothing. Children’s dresses, pinafores, and petticoats, are now made in so elaborate a style, that a nurse had need to be a clever dressmaker to attempt to make frocks for the children, and this accomplishment is not expected of them. pr ots Np fee Pree et fe Se Taare Ng om Sma ce es owe rea Sot ee a eee ee rene Stee et ated ey Sen eee ee ered After supper a nurse’s time is her own as regards\ needlework, although she is required to remain in the \ day-nursery within call if wanted. A nurse is allowed \ to attend church once every Sunday, and to go out — one evening in each week, and in every month or six weeks she is allowed one whole day or half day, ac- cording to the arrangement made between herself and mistress at the time of engaging her. Although going out without leave is not permitted in well-regulated households, yet should the nurse venture upon doing so, it is looked upon as a graver offence on her part than on that of any other servant by reason of the responsibility of the position she holds. On the other hand, mistresses are more considerate and more indulgent to their nurses than to any other servant in their establishments, in many instances humouring them and spoiling them, with the idea of — attaching them to the children under their charge. The result of this system is that the nurse presumes upon the weakness of her mistress and becomes tyran- PLY SDAIN ESO OA LAOTE sa igpagerst leap fps om en lt ta iS EA in a ce NSS ror Are es ” or ; Coe oe li BA oe infer ali 4 rr cS Gai B ue eee ere e FaFe Ss ee Ne ae : On eed Sienna er ec ae) ea lO ey ee Od SA al a at Daw NS Dol LO al BA add dd et tes ee pia i ata NA ie BT a " $i regs = a i is iii i ani a be fata + e ae LL Nar ag a na ee ol ee aaa SPP enn z sa ie Sr hd i 5) Ine H i ee 124 Lhe Servants’ Practical Guide. nical and overbearing, and impatient of control and interference; and the mistress, finding that her well- meant suggestions for her children’s comfort are re- ceived ungraciously, or when carried out are made to appear blunders or errors of judgment on her part, succumbs at length to the tyranny of her excellent nurse. There are, of course, nurses to be met with who are neither tyrannical nor overbearing, and who are conscientious and trustworthy in every respect, attached to their mistresses and to the children; but these good creatures belong as a rule to the class of nurse already referred to—the warm-hearted, impulsive, undisciplined, uneducated ones. Occasionally a mistress of a family is fortunate enough to meet with a nurse who is exempt from the drawbacks enumerated, and who is all that a nurse should be; but these exceptional women are difficult to meet with, and the majority of nurses belong to the order before described rather than to this superior and exceptional type of nurse. The Nursery-maid’s Duties—The nursery-maid’s duties are of a very practical and subordinate charac- ter. She has but to execute the orders of the nurse, and to do all that is required of her in a thorough manner. She is expected to rise at six o’clock, to sweep and dust the day nursery, clean the grate, and light the fire; to light the fire in the night nurseryLhe Duties of a Head Nurse. 125 when one is required; to bring up the water for the children’s baths; to assist the nurse in washing and dressing the children; to lay the nursery breakfast- table; and afterwards to clear away and wash up the breakfast things; to make the beds and empty the baths; to sweep and clean the night nursery; to ac- company the children out walking in the morning, or to be ready to sit down to needlework for the children if she remains at home; to assist in undressing the children, and to put their walking things away ; to set the nursery dinner-table, and to bring up and clear away the nursery dinner, including that of the nurse and her own; to go out with the children in the after- noon, if required, or to do needlework if not required to go out; to play with and amuse the children before tea; to prepare the nursery tea for the children, nurse, and herself, and to wash up and put away the tea- things; to prepare the children’s evening baths and to assist in undressing, washing, and putting them to bed; to assist the nurse in preparing the children’s things for wear the next morning; to bring up the supper for the nurse and herself, after which meal her time is at her own disposal for the remainder of the evening. a ey apa * wy z e dene th ihe z ieee . - % cieaseatys 2 : oie ee m pee Feet pa boaton + . weer a ~~ . mde Bet steed ee ee ae ml eae eraK pe 5 Ne ili i eh hetitnoncen the ms “ PP et ohne ann Cin A 2 SER Rot bv Se Re ME ao Pee Ne) TLL Cae ee oe te et ny et ener eet) Jet eT a eek te yO ote on ~ mpc rey ada nad Oo ae a . newts eae a Seta nt Say ee Lay “a So err eet teins Eta ee ee a a ate alla ; om = CS ag aaa | oe hare datosPet al eh cpl od Rt dP al Po oa i a ee , re | i N 7 ie i: ae i Boom an Pitan in bea erat lt a a eT tte thi TP re ee Celt na nt a : Sil tae! = dite, ered Psa eee a i er Zeca Cleat Ee Raed 8 = PRP ake SB wie Sates ee Erle CHAPTER XII. THE DUTIES OF A COOK. Tue duties of a cook depend greatly upon the scale of establishment to which she belongs. In the case of a professed cook, the elementary portion of the cook- ing, the plain cooking, and all that relates to cleaning and scouring in kitchen, scullery, larder, and passages, and all cooking utensils, is done by the kitchen and scullery maids, and only the cooking proper is the duty of this class of cook. All ingredients are prepared for her use, and the kitchen-maids wait upon her and act under her orders. A man cook takes even a higher position, and undertakes still less of the plain cooking of the house than does a woman cook. A first-class cook is not expected to be down until a few minutes before eight, in time for breakfast in the steward’s room or housekeeper’s room. If she is housekeeper as well as ccok, she makes and pours out the tea for the upper servants (see Chapter, “ Ser- vants’ Meals’). After her own breakfast, she attends Re en a alan eee a ie <4 et) i <— Lhe Duties of a Cook. 127 tv and superintends the breakfast for the family, and the management of the breakfast is left in her hands, to provide what she judges best according to her knowledge of the style of breakfast that the family prefer (see Chapter, “ Breakfast’). She makes out a menu for the day’s dinner and for the day’s luncheon on a slate according to the contents of the larder, and with due regard to variety. In some households the servants’-hall dinner is also written on a Slate ; in others it is left to the management of the cook. Some mistresses have the slate brought to them by a footman at about eleven o’clock, and make any alteration they may think proper, and return it by him to the cook. Other mistresses have the slate brought to them by the cook, in place of haying it sent up, and consult with him or her respecting any change in the menu for the day. This is the most practical mode of proceeding, as, if the mistress has any suggestions to make in this direction, she can ‘urge them upon the cook, or if she has a remark to offer, or a fault to find with the cook’s mode of serving any particular dish, the opportunity is given for so doing. Some ladies stand very much in awe of their cooks, knowing that those who consider themselves to be thoroughly experienced will not brook fault-finding, or interference with their manner of cooking, and ay ick RnR ails wo For Ladd od = bois TE tee Erasure Ri g oe fp me ’ ee ee Pt A oto Fy eee hte et ba ys Ud a - " i = onli keeps 2Btie cE re Lpted ee < as Ct ee ret bgt irl 23 = rg a eee fe mae iiconigrtpbanabane LR RE I TN Ae pel ae ML DO TO Oe eee | ee ea OTE Nar) Ta et at osm a PLAN en eee ea oi lS ta tae al nd bere aaa - ay “a " ms ee ant o ‘ : rece -Aacine Po a a 5 ‘ re ak comcte ta ‘ Pore. = | 7ry Ny ¢ SP aac aa cece OT en te ta ot a ate ee Te ated rate eee ol lee belaaabeil ati pietod oo far ie " nL SS SM lar ea Ce or a Se end a we ‘ Cand 128 The Servants Practical Guide. give notice to leave on the smallest pretext. Thus, when ladies obtain a really good cook, they deal with her delicately, and are inclined to let her have her own way with regard to serving the dinner. Other ladies, again, who keep a professed cook, consider that all responsibility is thus taken off their hands, and do not trouble themselves to see the cook respecting the arrangements for the day, but leave them entirely to her discretion, scarcely doing more than to glance at the menw submitted to them. But, however high the capabilities of a cook may be, the relations between her and her mistress are on a much more satisfactory footing if she confers with her each morning, instead of merely approving the menu. In town, the cook gives the necessary orders to the tradespeople who serve the house. If she is house- keeper and cook she gives out the stores required ; she then prepares the soup for the following day, as soup is seldom made the day it is required to be eaten; the pastry, the jellies, the creams, the entrées are all made by her during the morning, and any dishes of this nature that are to be served at luncheon are also made by her. After her own dinner, she dishes up the luncheon. The servants’-hall dinner is cooked by the kitchen-maid. (See “ Kitchen-maid’s Duties’’). The afternoon is very much at the cook’s disposal, except on the occasion of a dinner-party, or when ~Lhe Duties of a Cook. | 129 guests are staying in the house, when there is natur- ally more work to be done. Five to nine is always a very busy time with the cook; dishing up a large dinner is an arduous duty, the greatest order and regularity being maintained in the kitchen the while, perfect silence is enjoined save when an order is given — concerning the work in hand. It would be an advan- tage if, in small establishments, this rule of silence were as absolute, as where gossiping in the kitchen is encouraged by the cook, hindrance and consequent delay in the work is the natural result. When the dinner has been duly served the cook’s duties for the day are over, and the remainder of the kitchen work is performed by the kitchen-maids. In households where three are kept in the kitchen, cook, kitchen-maid, and scullery-maid, the cook is less of an artiste, and more of the general cooking falls to her share, she having but one kitchen-maid to assist her ; and where but one kitchen-maid is kept she does not undertake as much of the cooking as where two are kept; the head kitchen-maid in large establish- ments being practically a second cook. In households: where only two are kept in the kitchen, viz., cook and kitchen-maid, the cook unites the duties of head kitchen-maid to those of cook, while the kitchen-maid performs those of kitchen- maid and scullery-maid. This is a very large class of household, and here the mistress personally super: K x cr ate teat a te econ ee alr re yt te i den be pat ae ar a emg in fn PSP EM ns Penuypoaf SS os Pease ee < AEA STE estar chep cance erat ee ene eed e a ee Fail SA ced saga deh Lae} Se eked ie Roo SG Fa Mai BP TON hs ne a ae ara eis ‘mien py ort BO cen Pe ee ie ae te ieee steed eee neem imaneemenmnmnaes oats 7 sdindeea a ies aa a 5 ieee at ee = 7 5 3 oa ° a i my Sine cr a aaa or eee eee Oe a a a ene a Tbh Se et Sa a ae BS NB se a cll lo Pe 3 : i Hl Ae Sian EM Nar ean alah nc aaa Oe hn ee 130 ©The Servants Practical Gurde. intends things. Instead of the menu being prepared for her inspection, she herself inspects the contents of the larder attended by the cook; she makes her own suggestions as to what she will have for dinner and luncheon, and for the servants’-hall dinner, and writes down her orders for the cook to carry out. Cooks in this class of households are expected to be down by seven o'clock, and although they have not to light fires, or perform any cleaning and scouring of kitchen and basement, they are required to see that the kitchen-maid performs her duty in a thorough manner. If the cook acts as housekeeper also, she makes and pours out the tea in the housekeeper’s- room, and gives out the stores ; she gives the necessary orders for the day to the trades-people who send round for them, she cooks the luncheon and the servants’ dinner, she cooks the family dinner, and she takes charge of all that is left from the dining-room dinner. It is an understood thing that the cook has certain perquisites connected with her place, amongst others the dripping from the roast joints, of which, in large establishments, there is a considerable quantity. Eco- nomical mistresses would be glad if this large waste could be brought into use in the kitchen for frying and other purposes; but cooks absolutely refuse to comply with this wish, on the ground that it is their lawful perquisite, and that they could not use it inLhe Duties of a Cook. 131 their cooking if it were not go. Against this argu- ment, it may be mentioned that a first-class French cook at a West End Club, renowned for its cuisine, makes a practice of clarifying all the dripping (by means of cold water, &c.) made from the joints roasted, using it for pastry and frying whitebait, and all kinds of fish, potato-chips, &c., and prefers it in the one case to butter, and in the other to lard. The saving in these two items amounts to a considerable sum. The same plan is also followed with a like success in an establishment of a nobleman residing in one of the squares of Belgravia, in whose household numerous other economies are practised. Noblemen with small means and gentlemen with small means—and there are a few of the former as there are many of the latter—are under the necessity of practising economy in every department of their households ; and in these days of general retrenchment, when the mistress of a house curtails all household expenses in her power ; to “keep down” the household bills, is one of the first points of attack, and the kitchen offers a large field for such operations. ! If a mistress is desirous of obtaining the co-opera- tion of a cook in reducing expense in the kitchen, a little present made to her will, in almost all cases, render her very amenable to any plan of this kind her mistress may propose; and there are many such points where a saving of expense can be arrived at K 2 tia aca oS Oa — m ici encen o gee pia elo mes € 5 Pee ~ = BETZ RR i Saree i ie beaten ice “ vs iaehietie Le t i ae er, 150 Zhe Servants’ Practical Guide. deal,” and who spend a considerable amount of money and time upon their dress. These maids expect large perquisites in the matter of their mistresses’ wardrobes, and therefore seldom take a situation in what is termed a quiet family, where the mistress goes out but little and has not the reputation of being a good dresser. This class of maid is often a Frenchivoman, and is only in her element in a large establishment, and households arranged on an economical footing do not meet the views of this order of lady’s-maid; when engaged by the mistress of such, their stay with her is of the briefest, and too often fraught with annoyances and disagreeables to the household in general. A Parisian maid out of her orbit 1s not a treasure : in her orbit, as attendant to an extravagant, wealthy and fashionable mistress, she suits the post, and what is no less important, the post suits her; but in engag- ing a Parisian maid, ladies find it necessary to be additionally cautious in their enquiries as to character and to take little or nothing upon trust, or they may have occasion to regret such credulity. Swiss maids, on the contrary, are valuable acquisi- tions to a household on whatever scale it is regulated ; they are not too grand in their ideas to suit the smallest establishment, but are generally sufficiently competent to undertake the duties of maid to the mistress of a large establishment.Lhe Duties of a Ladys Maid. 15% They are, as a rule, trustworthy and solid, and the reverse of flighty in their conduct; they attach them- selves to their mistresses, and identify themselves with their interest ; and although they may not possess the sparkling vivacity and style of the Parisian maid, they yet have sufficient taste and skill and light handedness to fulfil all their duties in a thoroughly _ satisfactory manner. A useful class of maid is the one who acts as house- keeper as well as maid; she is a good dressmaker, good hair-dresser, and what is known as a good maid. She undertakes as much dressmaking as the maid who does not act as housekeeper, and the fact of her being a deputy housekeeper places her more en rapport with her mistress than is the case with the generality of maids. Ladies who consider themselves their own house- keepers place great reliance upon and trust in a maid occupying this position in a household. All those who have any pretensions to the title of lady’s-maid are expected thoroughly to understand the business of dressmaking, and not to possess merely a superficial knowledge of it, and the same with regard to hair-dressing and getting up of fine linen. The inexperienced, or humble maid, is but a novice in these essential points, and she asks comparatively low wages in consequence of this want of knowledge ; but if unskilful when left to herself, she is at least ex- N WES SE ee tet eC es 2 ee eae eee an pee ae Wee ee ge ae aes Pee de ee eee hte a rag Wee Weed Dae pe) As. es ye Fa Crd to aoa fe A ES i rae Od ee Dds ben om caning ne bones tre ne ad =e Sa orto Pas Te adan poe iy Cet Te at te mre are yet 9 fo Po es a 2A rg tre tc pi os i 5 : j ithe on tat pe eet re, eiiaditans digi, cna igi epee Serene ate Pra a Ne eet ee et) ts — ee eee eee, ay eee * ‘ raat . pen aener ms SRLS a nN Det ae A pe rela NA LON by remem AA metres fm andra ras Se" FPO elie ee a ita a cial ali nae i ll OT ec ed iat Sine eryenw pean. Bt = a rsie : eae si Senne - . _ + A hata ek ae aed ig aaa fa ama rT - ia a al ah ahd FRE Sa Ot EE cata dd Sad el boat Lanett tee heel eR TL Tena mt a a at aa aa ae oe iuaag ai bebed ones zy (aegpeiigiatanaatel ge ae arn ma artesh ea Stata alae 2 ~ : : zs rE Hi a ee Te reer a morning and at various times of the day as required. = aaa hate re Re ee ee ad nL NS Et igh oa on hee Lom pes 152 Lhe Servants’ Practical Guide. pected to be a good workwoman, and to be able to carry out her mistress’s instructions, and to work under her directions. Young ladies’ maids are generally of this order, though to this rule there are exceptions, as to every rule; and some ladies find it more advantageous to engage a first-class maid to wait upon their daughters, capable of accomplishing all the dressmaking that is required, in preference to engaging a young and inex- perienced maid with but an elementary knowledge of her duties; but where part of a maid’s duty is to walk out with a young lady, and to accompany her to the houses of friends, to wait for her and return home with her, she has little leisure for dressmaking, con- sequently one with but little experience in her duties answers the purpose of the situation. Some ladies do not make a point of having much dressmaking done at home by their maid, and.prefer having their dresses from a dressmaker, but to these ladies economy is presumably not an object. Other ladies take, perhaps, a medium course, and have, on an average, two or three best dresses from a first-class dressmaker, and have their less expensive dresses made at home by their maid. The duties of a maid may be said to consist of the following :— To bring up the hot-water for her mistress in theLhe Duties of a Ladys Maid. 153 To bring her an early cup of tea. To prepare her things for dressing. To assist her in dressing. To put her room in order after dressing. To put out her things for walking, riding, and driving, both in the morning and afternoon. To assist her in taking off her out-door attire. To put in readiness all that her mistress may require for dressing in the evening. To assist her to dress for dinner. To put everything in order in her mistress’s room before leaving it. eee is To sit up for her, and to assist her to undress on her return, and to carefully put away her jewels and everything connected with her toilette. To keep her mistress’s wardrobe in thorough repair, and to do all the dressmaking and millinery required of her. To wash the lace and fine linen of her mistress. These are the ostensible duties of a lady’s-maid, but there are many minor matters that in small house- holds come within her province, such as dusting the china ornaments in the drawing-room, attending to the flowers in the drawing-room or in any of the sitting-rooms in the house. When ladies keep a pet dog or dogs, it is the duty of a lady’s-maid to attend to them; wash them, feed them, and take them out walking. =~ yt v2 id SASH pean, “ acon tn de veld an bee Scere py AL ce ny th et eet een bet bay dap titan S “— al aK tte ee ohne? Fas catenin hasan Seatehar hates ne actlines Pinan = «Alea adioas-! EEO =O a ee carl ca ey en RETIRE aTO)Oe TL oe en eet mt tele det PO a a tae nage ecto ne mp Ty ah. ae nan ee Ban tr a 2 3 isne . : ‘i i s ‘ pias : ia ‘ : = Seca eine nee eT SCP smth te a SR aaa nee as oe = : pie ee aise 7 7 eae Re en NR er eas nS Pk cn pa CHAPTER XVII. FOOTMEN’S DUTIES, Ix households where two or three footmen are kept, heads of families make a point of having tall footmen, and having men of equal height to avoid the incongruity of appearance that men-servants of un- equal height would present. Where only one foot- man is kept, his height is immaterial, and smartness and neatness of appearance are alone required o him. As has been before mentioned, two footmen are not unfrequently kept in lieu of a butler and one footman; and when this is the case, although the pantry work is equally divided, yet the head footman as he is termed, receives higher wages than the second footman, and has the charge of the plate and of the wine given out. Where two or three footmen and a butler are kept the head footman, although in livery, is termed the under butler. He does not go out with the carriage ; it is the duty of the second footman to do so; it is theFootmen’s Duties. 16I under butler’s duty to remain in the front hall to answer the door to visitors during the afternoon. Where a butler and one footman are kept, it is the one footman’s duty to go out with the carriage. What is termed the lady’s footman is usually the second footman where three are kept. In the divi- sion of work, where two or ‘three footmen are kept, the third footman performs such duties as bringing in coals and wood, cleaning knives and boots, &c., and in the country pumping or drawing the water for daily use ; while the under butler and second footman clean the plate, trim and clean the lamps, and where a still- room maid is not kept, they also wash the breakfast and tea services in use. Their daily round of duties may be taken as follows: —To rise at half-past six in summer and seven in winter ; to take coals to the sitting-room ; to clean the boots; to trim the lamps; clean the plate; to lay the breakfast-table for the family; to carry in the break- fast; to wait at breakfast; to remove the breakfast things; to answer the door in the morning after twelve o'clock, to take out notes if required; to lay the luncheon-table; to take in the luncheon ; to wait at table; to clear the table; to wash the silver and glass used at luncheon + to lay the dinner-table; to go out with the carriage in the afternoon; to answer the door to visitors; to close the shutters in the sitting- M rooms; to attend to the fires therein throughout the. _ en pea ent ee he : vs eas, a wy Serene aah are : 5 a Pane i Pee ee pt es. ot ey at eet mire Se bt be fc tr as rc t wey - —eneate 3 5 5 ra na . NTR = a r% o cs a : ssl a ie “ # z j cia tee o oat ey owt va byt tas " ee sabe Roto lated Se late Det — epee . Pah hd Sea) 6 ie Pe ae rate ee PO ON eat aa le at ee eT el ey ey et eae TLE pal ia ol toe er Le et ek tat aaa Fn a RT aac emer ss Lele tah pees i ;ee : “ . ae ga es : = . ' a ad . ee al REE Rs ne ag Le Lat Es ] Labelle oat ae Peace rae seaseiiaceciteccecaehi tl << S_ araleeeen el narennnaeeete ea ete ee tom a mee Sale ra ecm an nel cee ila a ae Ne el Ba aa) dt ae — - shares A a eae Sea Pips a Sy talicpaes i : Gudea Ss pee es ; Shaan ae oy ieee ae ae eiaauaicns ; Mer iia es 162 The Servants Practical Guide. day and evening ; to prepare and assist in carrying in the five o’clock tea; to clear the table after tea; to wash and put away the china; to wait at dinner (see Chapter entitled ‘“ Waiting at Dinner’”’) ; to clear the dinner-table ; to assist in putting away the plate; to wash the glass and silver used at dinner and dessert ; to prepare and assist in carrying in the coffee to the dining-room, and the tea and coffee into the drawing- room ; to be in attendance in the front hall when dinner guests are leaving the house, on the occasion of a dinner party ; to attend to the requirements of the gentlemen in the smoking-room; to attend to the lighting of the house, generally, as soon as it is dusk, whether lighted with gas, lamps, or candles ; to clean, arrange, and have in readiness the flat silver candle- sticks, before the dressing-room bell rings in winter, and by ten o’clock in summer; to go out with the carriage when it is ordered in the evening; to valet the young gentlemen of the family. When only one footman is kept, the butler assists him in various of these duties; but in every case the footman goes out with the carriage, afternoon and evening. Footmen are usually allowed two suits of livery a year. Some heads of families give higher wages and allow their servants to find their own liveries; but this latter plan does not work so satisfactorily as the former, and footmen who find their own liveries are “EB ee nd Cat ae % Rn.Footmen's Duttes. 163 not, as a rule, so well dressed as those whose liveries are found for them. Where two or three footmen are kept, the under butler and the second footman are expected to wait.at breakfast. Where two footmen are kept, the under- butler only assists the butler in waiting at breakfast ; but where one footman is kept, he does not do so by reason of his haying so much work to get through. Te Waar. eT Sp Fey Lae ad —_ enka me niin one pyre ey int f SBOE Sh meme m meee perietny oe ares 5 if , ; te i a. ' | = CTL Leos suet call ot i ons neice ial % ad aaah PR So ee a] iat blod i eo Se = ro ee a SURO I ce na Peat, oho el Dal a at iad aia eepe TY ee Ne ‘fe a i is | ae ae ea , i ae = Senaniienaeeiie ee a ~ wr Pate PR tara) ar a ra ead OO a a IS do de nd kr | Sour rg ms Pete Neots ae? oe, Flees EN ee saat 2 CHAPTER XVIII. A TARIFF OF SERVANTS’ WAGES. Tue tariff of wages paid to domestic servants fluc- tuates very considerably, and is influenced in a great measure by the position of a master and mistress, and by the experience of the servant. Higher wages are given in town than in the country, and experienced servants ask higher wages than do inexperienced ones, and by the same rule, wealthy families can afford to give high wages to secure well-trained servants, while those who are not so fortunate in the possession of this world’s goods, give wages according to their means and receive the proportionate equivalent. The scale of wages may be said to commence with the house-steward. A house-steward receives £50 to £80 per annum, according to the responsibilities of his office. A groom of the chambers receives from £40 to £50 per annum. ‘yA butler receives from £50 to £80 per annum. \ A valet receives from £30 to £50 per annum. The wages of a man cook varies from £100‘and See ee eae ler tieA Tariff of Servants Wages. 165 upwards ; some men cooks receive as much as £150, besides perquisites. Neither of these servants wear livery, and they find themselves in clothes. An under-butler or head-footman receives from £28 to £32 per annum, and from two to three suits of livery per year. The under-footmen receive from £14 to £20, aad upwards. A coachman receives from £25 to £60, and two suits of livery. A second coachman receives from £20 to £35, and two suits of livery. A groom receives, if a head-groom, from £18 to £25 per annum. An under-groom £14 to £20 per annum, and two suits of livery are also allowed a-year. A page receives from £7 to £12 per annum, and two suits of livery. A. steward’s-room boy and servant’s-hall boy receive from £6 to £8 per annum. _ A house-keeper receives from £30 to £00 per "annum. A professed cook receives from £50 to £70 per annum. A plain cook receives from £16 to £380 per annum. A head kitchen-maid receives from £20 to £28 per annum. ei ie ot Dory neti Lnd eet VK eNO ALINE SS STA LE ROTE OM LLANE RO De EN Ne ee eR TO Ta at ny en ee ate page je Saf S Laan ff To) ah aan gee att lyf Prec a eh ey m4 So Lote oT a eee bes es . is . apie Ct : ft " Tile aati Lint te vers aD YALE eT ge owe Se ef en ps A ee Be Se ep aicere i ~— A EB 4 oa — ety hf a morn ouni &i iipapae sees a a ne Es 5 . des eb Milani cacatacge aa Pe ennai a Rea a a cea Dec aa ca a Neda re Bd a ie, ee ered eae _ i aH See at 166 Zhe Servants Practical Guide. | A second kitchen-maid receives from £14 to £22 per annum. In the case of only one kitchen-maid being kept, she receives from £18 to £24 per annum. A scullery-maid receives from £12 to £18 per annum. A still-room maid receives from £10 to £14 per annum. : An upper house-maid’ receives from £20 to £30 per annum. A second house-maid receives from £14 to £20 per annum. A third house-maid receives from £12 to £18 per annum. A house-maid, where only one is kept, also receives from £12 to £18 per annum. \ A lady’s-maid receives from £20 to £35 per annum; a young lady’s-maid receives from £14 to £25 per annum. A head nurse receives from £20 to £25 per annum. An under-nurse receives from £14 to £18 per annum. A nursery-maid receives from £10 to £14 per annum. A school-room maid receives from £10 to £14 per. : annum. A head laundry-maid receives from £18 to £25 per annum,i A Tariff of Servants’ Wages. 167 A second laundry-maid receives from £16 to £20 per annum. A third laundry-maid receives from £12 to £16 per annum. Where only one laundry-maid is kept she receives from £18 to £25 per annum. A dairy-maid receives from £14 to £20 per annum. In some households, tea, sugar, beer, and washing are found; in others extra wages are allowed for these. When tea and sugar are allowanced, the usual quantity allowed to each servant is, 1 lb. of tea per month, and 2 lbs. of loaf sugar, or money to this equivalent. When beer money is given, it varies from Is. 6d. to 2s. 6d, per week; in some households the under female servants are allowed but ls. per week. For the quantity of beer allowed to each servant per day See Chapter on “‘ Servants’ Meals.” When money for washing is allowed it varies from ls. to 2s. 6d. per week. When families are out of town the servants left in the house are put on board wages, and some families allow their servants board wages during the whole year, as mentioned in Chapter on “ Servants’ Meals.” The board wages allowed to men servants are :— For butlers, from 14s. to 16s. per week. Footmen, 13s. to 14s. per week; and to men-servants, out of eT eee ery rp a n ray Y - eared od wo SEEGER Rita ps OL ag ol ee pea een bet be cre oe yn Ser Bare Se SP a Tate pian te Ne elt es i cl ed ey ay ek te wes nos) Ba ek ae De , ee enn ee ee - oa men's Beat glee et er) Eetyed ed oS fo pags as Oe RED SA Ba YO Pai Ente! Ce altaade fot ac toy a meter eaten ea leaned Laaie ee a os Sameer 3 ves oon —— 7 a — ha ot Saat eet St io teeta et eee dhe Serco ea ninnsiniienietie ademas nama decreed tal eT Ce rece mae a ee Te TN a PE, Catal ‘ ae 4 hs H iH Ds i i bs Pi oF WH f ed ere 168 Lhe Servants Practicai Guide. livery and in livery, in the same ratio. And to women servants, from 12s. to 14s. per week to the upper maid servants, and from 11s. to 13s. to the under servants. Respecting the tariff of wages paid to out-door servants, when paid weekly, Coachmen receive from 16s. to 25s. per week, lower wages being given in the country than in town. In addition to this they are allowed rooms over the stables, or a cottage, rent free, and a-fire in the harness-room when required. Grooms receive from 10s. to 18s. per week. The liveries given to men servants depend upon how long a family remains in town, or the amount of company kept. Some families allow each man servant two livery suits and a working suit per year, while others allow three suits of livery and two working suits in two years. In each case the livery is the property of the master. The other out-door servants comprise gardeners, game-keepers, and dairy-maids. A head-gardener receives from £75 to £80 per annum and a house rent free. The under-gardeners from £45 to £50 per annum. Gardeners are either paid by the week or by the quarter, Head game-keepers receive from 35s, to 40s. per week, ole!A Tariff of Servants Wages. 169 ee shoes Ren) Da Fer Lae id coo a ps wy Under game-keepers from 15s. to 25s. per week. Game-keepers are usually allowed a cottage rent free, in addition to their wages. ) When a servant is engaged, he or she is entitled to have the cost of their journey paid by their master or mistress. If they are dismissed for no actual mis- conduct, they are also entitled to have their return- journey paid; but if a servant gives notice, he or she is not entitled to receive return-journey money. ED To hr oa Ot ee arta be a m ~ ERE are 2 ie ? yg o > Poesy A ot je anita ate Ss aio Tee ae eee ‘ ns » phy Ata linn, a ri = ca RAP EE s Gute RSE IM ee) Pe Ne STO a at ee ee Te ey eal eer etm ania) Joa aa et mri) eae A iv f a - Cn eee re ee z 5 : Ca en a a a a an et : 5 : ‘ De alge tal e Foo am eT rot to epeostert ce Piero oor Prey ie: i e LarA ane se ee i Lt to Bl ph a ead Bd pd a a eee aed [ee Seo = arte blithe leet owe sala atne = ny ant are H mai a a p> eal a al a Da me ee ne ed o ney = < we - " 3 me ee aa a ec ln a al on ee ‘7 he deal a ede et on CHAPTER XIX. THE DUTIES OF A HOUSE-STEWARD ; THE DUTIES OF A GROOM OF THE CHAMBERS 5; THE DUTIES OF A VALET. As has been said in an earlier chapter of this work, a house-steward is only considered necessary in house- holds which are conducted on a very extensive scale, and where the outlay of money and the general ex- penses render housekeeping accounts of sufficient im- portance to demand the attention of a competent person. Sometimes the house-steward also under- takes the office of land-steward, in which case his duties take a wider range. The house-steward has a sitting-room for his use in the mansion, but the land- steward has a house allotted to him, and is a very different class of individual to the house-steward, who is, strictly speaking, a sort of head butler, exempt from menial duties. His duty is to engage the men and women-servants, with the exception of the per- sonal attendants of the family, ladies’ maids, nurses, and valet; to pay them their wages, and to dismiss them. To order everything that is necessary for theLhe Duties of a House Steward, etc. 171 wants of the household ; to pay the household bills; to keep the household books; and to see that order and regularity is maintained amongst the servants. When the upper servants have their meals in the steward’s room, the steward assists the housekeeper in carving. The house-steward is responsible to his master for the money that passes through his hands, and usually submits the household books for his approval once amonth. The house-steward is not a livery-servant, and does not receive an allowance for his clothes. THE Groom or THE CHAMBERS, like the house- steward, is a class of servant belonging to the house- holds of the very wealthy. He is also a species of butler; but one from whom menial work is expected. His’ principal duty is to announce visitors to his mistress ; and he may be looked upon as the custodian of the sitting-rooms, besides being on duty in the corridors, in case his services should be required to show any strange guests to their rooms, or to open or close doors. He remains in the front hall in the afternoon, in readiness to announce visitors, or to receive the cards left. He makes the round of the sitting-rooms three or four times during the day, to ascertain that every- thing is in order. He assists in waiting at breakfast, luncheon, and dinner. He stands outside the drawing- room or library door, to open it for the guests as they severally come down before dinner. He assists in carry- 5 TEE ERE Oe Wee Bea! Ned ing in the tea and coffee into the drawing-room after AN fe 2 ws ato Landay Ot ae ore] oe oe a. ore es alte “ ee en pa OL Cy aT ean esi bat 7 . 5 a Go s «Pea 6 : ar - TNT? Te i aioe aA rs Paw p a Ta Ree ee enene ere Te een nF Pry ees orks wpa eB oa arr ee aE iri Layee Ze It) xt Pay alepiet - SLR Ia wih tHe b ire na rng tit cn Stee be erates Yaga Saenger PS nc APS mm to st Pen wn Woe es Sa eerie Gn tina tow mi Se eae PO a ae ait ETI A RN USTS ee ena cepeention et 7 ‘s 3 OT late ola BP Cok don - 9h ftp Ol cn an a aoes en an i re ore Fee eS ee See teecaladaecte ie Or el nape acetic arreetn t Qesier fe ere cara TRI ETA ACNE TEE WSEAS BE OST Rea TD i aD een te nal «me aeoie ake = cee Rae a tate eae nomen pried ‘3 . einai si is ‘ besirah IWS aah rh a ne SE tal Boas 172 Lhe Servants Practical Guide. dinner, and is in attendance in the hall when the family retire for the night, to light the bedroom candles. Where there are large suites of reception-rooms in constant use, and where the family are in the habit cf receiving a great deal of company, the office of a groom of the chambers is not a sinecure. It is customary for noblemen and very wealthy gentry to be waited upon by this description of upper servant. A groom of the chambers does not wear livery, but receives an allowance for plain clothes in addition to his wages. : VaLets are generally kept by single gentlemen and by elderly gentlemen, and seldom by married men, unless by noblemen or persons of considerable wealth. Single men require the services of a valet, unless they keep a butler and footman, when the butler acts as valet. Elderly gentlemen often require the services of a valet in addition to those of the men- servants of their establishments, as constant personal attendance cannot satisfactorily be given by a butler who has other duties to perform. Young men who pay rounds of visits to country houses cannot easily dispense with a valet. Sports- men, and men given to hunting and shooting, find the services of one invaluable. Amongst the duties of a valet are the following :— to brush his master’s clothes; to clean his top-boots, shooting, walking, and dress-boots; to carry up theThe Duties of a House Steward, ete. 172 water for his master’s bath; to put out his things for dressing; to shave him, if necessary; to assist him in dressing; to pack and unpack his clothes when travelling ; to put out his master’s things for dinner; to carry up the hot water to his dressing-ioom. To load for him when out shooting; to stand behind his master’s chair at dinner; and more espe- cially to wait upon his master and the lady taken down to dinner by him. When at home he is ex- pected to wait at his master’s breakfast, and at the family luncheon and dinner; he attends to his master’s wardrobe, and sees that everything is in repair and in order. A valet to an elderly gentle- man, besides performing these duties, renders any services that the state of his master’s health may require ; such as sitting up at night, earrying him up and down stairs during the day, when required to do so, or sleeping in his room at night, &e. Where a courier is engaged to travel with a gentle- | man, his duty is also to valet him. A valet is not a livery-servant ; he does not receive an allowance for clothes, and his master’s left-off clothes are given to him. owes Wee hed Peete ys shee ie ey ie a a ae an i ieee ead Pay han = oa ba 2 a “nag on Lek nt : a ay , Fi GARE RAO EDL EEE TE oe ee LAPT TRRRE RE oe i eeRY YE Spe aa kas fein ais Ris toe isk gh ji Sa NR tt een eobneq deers rs ne Primedia lot ee Paes Oe Leer sa lad y : Scien ihm Si ee Bn he i aan EIS PES remit A nt eh re ey Woe EL TAL OG Se A es ow Bn fm om Sn eet ty Vet Do Ot eer en ein ® : eet . 4 a m eee pea nae Poll ad ” Bah os on tt na a ea eae lal i Ba a at ath i idSe H Si he ; , : pe are oe te a ee Me a eo tan el ene We CIP ae TERRIA SBT AS RE ATONE SCI Re OT OA FE TOMEI Lae bee See Be anor at sins) ; i aaa aa ae era = fi 2 ie ya iodtenge eines : jet a ase ‘give 5 ec lomatt ie p ens yeaa pte ESS oe eS Om mes ron CHAPTER Xx. HOUSEMAIDS’ DUTIES. Tue duties of a housemaid depend in a great measure upon the scale of the household to which she belongs, and according to the number of house- maids kept—whether there are three housemaids or one housemaid, whether the duties are divided between three, or devolve upon one; and when they are divided between three—that is, between the upper and under-housemaids—the duties of the upper- housemaid are comparatively light as regards labour, but heavy as regards responsibility ; the under-house- maids being under her supervision. An upper-house- maid’s duty is to take charge of the house-linen; to keep it in repair, and give it out as required; to see that each bedroom is supplied with clean chintzes, ’ curtains, sofa-covers, chair-covers, toilet-covers, &e. ; to see that the drawers and wardrobes are dusted and papered, and that fresh candles are set up each evening, soap supplied, writing-tables attended to, &c. Her duty is also to dust the china ornaments m the drawing-rooms and other sitting-rooms, attendflousemaids Duties. E75 to the arrangements of the rooms, and to attend to the flowers and plants. The sitting-room, chintzes, and chair-covers, are also under her charge, when a _ house-keeper is not kept. She assists in making the beds in the best bedrooms, and in dusting the rooms and keeping everything in repair in each room. — After the dinner-bell has rung, she makes the round of the best bedrooms and dressing-rooms, to see that everything is in order, and that the under- housemaids have severally performed their duties. When two housemaids are kept, the work of the household is divided between the two housemaids ; although the upper-housemaid has the charge of the linen, and does the lighter work of the house. When one housemaid is kept, she does not always have the charge of the house-linen, as it is sometimes given out by the mistress of the house, and some- times by the lady’s-maid; but she is expected to make out the list of linen when sent to a laundry, if not washed at home, and to see that it is correctly returned. The arrangements of households where one house- maid is kept, differ considerably with regard to the work portioned to them. The usual duties of a housemaid consist of the following : to rise at six in summer, and half-past six in winter ; before breakfast tosweep and dust the draw- ing-room, dining-room, front hall, and other sitting- we Cee (ips Pe Ae ed Pe FF : ene oy sO TE teeta) “Nad A be bs Toe =, oe SRF FED Ee i Seca ol be ipcoaey ' rs ticliatedalee tia ten ce ae r PEAT ORT HP TRY SPREE eur Parte Le lt bay tt ot oC Bey Payee Ss rin rs ee paar RON ee ee eee aD aire Oe pele ee ot Dy eee Trad te) y aan ‘ peng tll me s j ; wr a, y STR P wae One sn presen ein on at ihn mb fe li NAS A iin Was Se RE remem AS Yo pn be aac ‘ : “ poe To Leet otnd Pees meinen renee tte a i te at iad Rema tate ; : r f Lo Dkk n= fh fy re ene Dee nn i a a Si iia r i be el ta Spa 4 fj t p L ey po et hint Soy Serr atby Ald eee : ’ SGA TT OF ODI EPO Se Be AOA BE wi no a ee a a ea el OT a La a a elon oy tele at Be od gd —_ a eos Sh ee ae fi tifa a a AE ne - 5 - % oo SER aR weir te as shel 3 ee eee - ties Biase: cL AO ar a cae ed Maas it tinea od ee ater aan MOC SS ee 176 «=Lhe Servants Practical Guide. rooms; to clean the grates and light the fires; and where a lady’s-maid or valet is not kept, she carries up the water for the baths for the family. After her own breakfast she makes the servants’ beds, sweeps, dusts, and arranges the rooms, sweeps the front staircase and front hall. She makes the best beds, and sweeps and dusts the rooms, cleans the grates, and lights the fires ; when fires are kept up in the bedrooms during the day, it is her duty to attend to them, and to light them morning and evening, or when required; she prepares the bedrooms for the night, turns down the beds, fills the jugs with water, closes the curtains, takes up a can of hot water for the use of each person. After the family have gone down to dinner, she again makes the round of the bedrooms, and puts them in order; her last duty being to take up a can of hot water to each bedroom and dressing-room. It is her duty to see, during the day, that each bedroom is supplied with soap, candles, clean towels, writing-paper, and all that is required for use. In households where the housemaid acts as parlour- maid, the cook undertakes to sweep and dust the -dining-room ; to clean the grate and light the fire ; to sweep and clean the front hall, and to clean the front doorsteps ; and to assist in making the best beds. Both sitting-rooms and bedrooms should be regu- larly swept and dusted each day; and the china fittings in bedrooms and dressing-rooms thoroughlyFlousematds Duttics. iv? cleaned; ill-trained housemaids are apt to neglect this daily round of sweeping and cleaning the rooms in use, and to postpone it until the end of the week. This method of performing the house-work is not followed by good housemaids, or in well-regulated households. An extra cleaning of each room once a month is necessary, independent of the attention and care that they require daily, when mirrors, pictures, windows, walls, &., are cleaned, for which sufficient time can- not be allowed every morning. A housemaid’s duty is to keep the housemaid’s cupboard in order, and to be dressed by four or half. past four in the afternoon. | When a housemaid acts as parlour-maid, she is required to be dressed before luncheon or the midday- dinner, and to wear a clean cap and apron when bringing in the family breakfast. When a housemaid acts as parlour-maid, she answers the door in the afternoon, and lays the table for dinner, &c. (See “‘Parlour-maid’s Duties.’’) Where two or three housemaids are kept, the upper and second housemaid are expected to do the needle- work of the house in the afternoon—from three to five. In small families, where one housemaid is kept, she undertakes to do the needlework for the house in the afternoon; and in many cases she is engaged to act as maid to her mistress, as regards assisting her in dressing. ee | Wee We re ek es Be (Bre Srp Fea ergs ge Woe Re aera 3 15¥ 4 ae Fy fay Oe it lo ie » bie 2 S ine ¢ tale F ; oe binds da stag eta OL oy Ao) PT yep bet base pene Sed = a r seaabiee a ren we " 9 "halide y f i i 2 Pan A A, i acer nay ae aatien Rute 7 Aateniadn nt te far ny bene rn Figs sto PEL tem Ril ee Phy a ia nate al thom le He = th igs MA nm se ENP rt AG ns is ae Pe eimai ibm ne um Pe y Oe ae ha ae a a i te i i ale a ala ia 5 b ~ Bay Saar lt as Sale kat a ae cf + sat ae ot tata PM Bt cs Fo ah a gnaCrd ee te iene bie eae Nail cede ft ee ome er: plied leelca J i. me A be om ee Neen ei Slee mt ae foetal teeta ce _ : by cf Ne , ae tae: ee ie Cs TRE A cree OTS TO eT ne eT Te ny Tt Eg Sa ne eS AY Leal et BD rata Edd FO aL Sec - = Pt Oe rs CHAPTER XXTI. THE DUTIES OF A PARLOUR-MAID. A very large class of persons find it expedient to keep a parlour-maid rather than a man-servant ; in watering: places, suburban towns, and even in town itself, persons with good incomes, but who live rather quietly than not, prefer to be waited upon by a parlour-maid, as many other services are rendered by her besides the actual parlour-work. To widow ladies and single ladies a parlour-maid offers many advan- tages besides the question of economy ; ladies who have not the support of a male relative in everyday life, find it less trouble to keep their household in order when it is composed of female servants only, as a man-servant is proverbially inclined to take advan- tage of his position when there is no master to keep him in check. As regards economy, the wages of a parlour-maid are not so high as those of a man-servant, and there is a further saving in the matter of finding clothes, in addition to which the keep of a man-servant costs more than that of a female servant; and many prefer to beLhe Duties of a Parlour-maid. 179 waited upon by a neat, trim, parlour-maid, rather than by an untidy-looking, slovenly, ill-dressed, untrained man-servant, as the servants who take situations where low wages are given, too often answer this description. As regards the most important of a parlour-maid’s duties, which ‘are the laying of the table for the meals of the family and waiting at table, these duties have been fully described in the several chapters under their respective heads, and in the chapter en- titled ‘The Duties of a Smgle-handed Man-Servant.” Answering the door and announcing visitors, which is the duty of the parlour-maid, is also explained in the chapter under that head. Her further duties consist in getting-up the fine linen of the ladies of the family, and in assisting her mistress to dress, performing the duties of a lady’s- maid as far as dressing 1s concerned, and in keeping her mistress’s bedroom in order, and all that relates to her wardrobe. A parlour-maid wears a cotton gown, white apron - and cap during the morning, and stuff gown with apron and cap in the afternoon; she is expected to do needlework for the house in the afternoon. She is usually allowed to go out one afternoon during the week, and to attend church every Sunday, and to have a holiday of a whole or half a day every month or six weeks. N2 fe A 2 u aoa ad ot ee — eieat an a. oo fare be bert pee a ea are he a aN On te a ae eel - na, ad Giulio ldo a) Seiad ee Se ye eee — ' 5 Sire . exsteeles Sum Ie Pak aps Pali iingbllin nD eines ans iy = Ad tat Lo me noe gery Oe cn ea ce oe HEC nS IR AR ane ee al baa ime ae eld at ek tees ee te gb pia tee f i she | Ke ; ee taal STE ee eR TC Tn Ea a ne NS RN tT BD at aD dB dnd el CHAPTER XXII. THE DUTIES OF A SINGLE-HANDED MAN-SERVANT AND PAGE-BOY. Tue single-handed man-servant performs the com- bined duties of butler and footman; the class of persons who keep this order of servant is a large one; as it comprises those possessing very moderate incomes, what others would term very small incomes ; there are, of course, exceptional cases, where those possessing fairly good incomes, keeping but little company, and living what is termed very quietly, who could afford, were they so inclined, to keep two men- servants, yet prefer to kcep but one man-servant out of livery. A single-handed man-servant is not a liveried servant, although he is allowed two suits of clothes a year, or extra wages to find his own clothes. A single-handed man-servant is expected to be an experienced servant, and to have lived as footman under a good butler; but a trustworthy and well- trained servant of this class is not always easy to te Saale. Poa i clei CTD re aa nanan ide ieee ee rete ore ahs amet oe BS nla ee : Wh hrm sn aaa es Bay ee Po PDuties of a Single-handed Man-Servant. 181 meet with, as footmen who have lived in good families, usually look forward to ultimately taking situations as butlers, and, once having taken situa- tions as single-handed servants, find a difficulty in obtaining situations as butlers, and the wages of a single-handed man-servant are not as high as are those of a butler; while the place is a far harder one, and requires no little method, industry, and briskness to perform the many duties required of him in a satisfactory manner. His duties include the following: to. rise early, so that before his breakfast he may have completed the ~ rougher work of the day, such as getting in coals and wood, cleaning the knives and boots, etc. ; his duty is to valet the gentlemen of the family, to brush their clothes, to carry them up and put them out for dressing, to carry up water for the gentlemen’s baths, shaving-water, etc.; to lay the breakfast for the family; to be dressed to carry in ‘the breakfast, although not expected to wait at that meal; to take away the breakfast things, to wash and replace in the pantry cupboard; to trim and clean the lamps ; to clean the plate; to lay the luncheon, to wait at luncheon when required to do so, to clear away the luncheon, and wash the glass and silver used; to attend to the sitting-room fires; to be in readiness to answer the drawing-room bell; to answer the door in the afternoon, when not out with the carriage; to go Ree Payee: a rt oe te apenas Pape ee - talc t OL Dy oy AS reat etre bet ba crt € tae i Se ee er “« men Sek Mate tkioed ee et ee — ES CEN i a AAI, te OT Ata lanl Wedel beth areas ened tee oy Ee ee ee ea ce a a alae aR ie Ne et TN a a al a le LT el ee at pia eee Bo fa al Bay caro ad a =) aS - Fr aos ha sei 13 F bs bay LAL ie ta incase od ie Dt ph ddd Oe et) alee ae ee el DE a ine ee re Da chee ceca a Sessa daiiereainetetepaieenitinibiiiieen ieee ieee arene a diee tie inne ee dd tial a La Toi acer Lek LEE Le Oe Le Le ine a esp nee ee a MP Se e matai t ae ‘ bags a ees pipe Pe Ps wal pat Ge aaa Sn ot Pt rn Pr ae ss Cr ean Fa ace Eon BaP et 0 ~ or 182 The Servants Practical Guide. out with the carriage afternoon and evening when required ; to close the shutters in the sitting-rooms ; to keep the front hall in order; to put coats, hats - and umbrellas in their places; to prepare and carry in the five o’clock tea, to clear it away, wash and replace the china, etc. ; to lay the table for dinner, to wait at dinner (see Chapter on that head), to clear the table, to wash the glass and silver and put every- thing in its place; to carry the tea and coffee into the drawing-room, to clear it away, wash and replace the china, ete.; to prepare the candles for the sitting- rooms, and to have the flat candlesticks in readiness in the hall; to see that the doors and windows of the house are properly secured ; to draw the beer for the servants’ lunch, dinner, and supper. The single- handed man-servant is not entrusted with the cellar- book, and very little wine, if any, is placed in his charge, the master or mistress preferring to take charge of it themselves; he is not expected to bottle wine or to brew beer; but he is often expected to make himself useful in the house when required ; to move and clean furniture; to clean windows, mirrors, chandeliers, ete. When the single-handed man- servant is out with the carriage, or absent for any other reason, it is the duty of the lady’s-maid or housemaid to answer the door. In some few households a page is kept instead of a man-seryant ; but it 1s not a general practice to do so, ee eRe tee eeay Duties of a Single-handed Man-servant. 183 and people who cannot afford to keep a man-servant, find that a parlour-maid is more useful and efficient than is a page and far less pretentious in appearance. In hotels and clubs a page is found useful to carry messages, notes, etc.; but in private families a page- boy is anything but a satisfactory servant. He generally enters into service at an age when boys are most troublesome and require keeping in order. If there are children in the family the page plays with them, instead of attending to his work; he is not strong enough or big enough to lift and carry large trays up and downstairs. Method in the performance of his work is not to be expected of him; he is im- pertinent to the women-servants if they venture upon expostulating with him, and is expensive by reason 66% his destructiveness, and is more addicted to habits of idleness than industry. A page is only at his best in those families where a butler and footman are kept, as in large households a page is occasionally kept in addition to the men- servants, and where the work is comparatively heavy, when he assists the footman in many of his duties; but the single-handed page is rather an obsolete servant, and is principally to be found in those families where comfort is sacrificed to would-be gentility. When a page is kept in these small families his duties are those of a single-handed man- servant, with the exception of drawing the beer for tay ba hiy Lalande —— ion ie . phy ete Pe pen ey NO ae ran Ra Se ae ae “ane p snap Seti iin la ae AS iin an SARE mnt mmm Yee cm epee es TIAL 9 St) tn va nb a epee Petes vie i % bs Co BS Ld Oe a el eet etry Oe a Be nangae ca) bed ae | a lt ee ae alae Pe rt Ta to tow See mien en TLRS ART ah CP Ber ald 1 ( z if rf dome ns ca ea pity = Md j | | | | Z i i i ie | ' ie aan e-< | ee —— i nici 2 a 18, Lhe Servants Practical Guide. the servants, and seeing that the house is closed at night. A page is allowed two suits of livery a year and one working suit, and this livery is the property of the master and mistress, and a page is not entitled to claim it when leaving his situation.ey CHAPTER XXIII. THE DUTIES OF COACHMEN AND GROOMS. THE duties of a coachman vary according to the position he occupies, that is to say, whether he is head coachman, second coachman with grooms under him, or whether he is coachman with one or two grooms under him, or coachman and groom in one. Where two coachmen are kept, the stable depart- ment is on a large scale, and two carriages are often ordered at the same hour, when the head coachman drives a pair of horses and the second coachman drives one horse. The head coachman invariably drives a pair of horses in the barouche or other open carriage, and the second coachman the one-horse brougham. The night work, such as driving the family to a ball, or driving to and from the railway-station, 1s the duty of the second coachman. It is the duty of the head coachman to see that those under him perform their work in a thoroughly efficient manner, and that the horses are properly fed — and groomed, the carriages and harness are thoroughly Di phy fy i i re a eB sre ab ee doh ARMS Gy ee easy tne m4 be fldie! enn pa pene de et in Seon ta Sin AS AW a EN re Pm tt a i rm ene es EPO 9 fa omic fm fon Bon oa Ss a Sa : SoD a ea Li laa eera & se ral ee Loo tte Pat ead 9 oe an toe Aas So eae hela el a é a em er | Persone a aa a A a a en TN TLS TD St et eel ed of gh td Bar de of é inal ipaniieteanien eT 186 The Servants Practical Gude. cleaned, the stables and harness-room are in perfect order. Occasionally the second coachman’s duty is to exercise the horses, and to assist in cleaning the carriages and the harness in use. A head coachman’s is an office of considerable trust. Whether he orders the hay, corn, straw, &c., or whether it is ordered by his master, he has the charge of it, and the expenses of the stables in other directions, which are considerable, are also under his management. Where two coachmen and as many grooms are kept, the carriage is probably out three times a day ; where one coachman and groom are kept, it is usual to have a carriage out twice only, a pair of horses in the afternoon, and a pair or single horse in the evening, or a pair in the morning and again in the afternoon. A horse for night work is frequently kept when the carriage is much required in the evening, and when the condition of the carriage horses is considered. The coachman’s duty is to assist the groom in cleaning the carriages and the harness, and in groom- ing the horses. Where one coachman is kept without a groom under him, he only expects to go out with the carriage once a day, either morning, afternoon, or evening, that is, if a pair of horses are kept and two carriages, and they are expected to look up to the mark; but if the coachman has only the charge of one horse and one carriage, brougham, waggonette,or victoria, the carriage can be had out twice a day without overworking the coachman. In some families coachmen have their meals in the house with the other servants, in others they have board wages allowed them, and rooms over the stables or a cottage rent free. A coachman submits his book of incidental expenses of the stables to his master either weekly, fortnightly, or monthly. A groom’s principal duty is to attend to the horses and to exercise them; the stables are expected to be ready for his master’s inspection by nine or ten o'clock each morning, and to groom the horses throughout the day after they have been out, to clean the carriages and harness and feed the horses, &c. A pad-groom is in attendance upon his master and mistress out riding, whether to covert or elsewhere, and has the charge of the saddle horses. = AA RSE Poe aah | Ni Sere ei eats ee) Wy ih Be oe a | Lhe Duties of Coachmen and Grooms, 187 ie ears tie anni yg, ihe Cate: 7 Wrekin Sahat sed cake, vee! vt Se al ae lla Lt et ly a ape ean bt etme ; , NE RE as apy Raa Tr cE Aaya rE Se ee rere een ey eee ns Bees ReMi ONG a, Ll ag Saeiniieiyaee wenipirniit Fh on tr NT CO ac eae ace ki RRNA RN DEEN Se oe er oe we SON a ee] ete ee ee eT eee To)a oe gpa f a re 385 Fe pad a Be gt NS BEd a ld Fa ein Sn or ee . : epee AE IEE I RPS FOIE TIES sillier caramel aa ta adeeataaensadiarciegacanniiniioilialaiiiaaisan tesla ae ad Arr tee eae ae Vileemiheidmetaidinan net i a te ee teen cae Se aire bal Pitas et oS ee eee - beiehiperiee re SB pelea py ce sghied te en ea ete t ee rd he once lacie ae CHAPTER XXIY. THE DUTIES OF DAIRY-MAIDS AND LAUNDRY-MAIDs. A DAIRY-MAID- is sometimes an outdoor servant, and sometimes an indoor servant; it depends in a great measure whether the dairy is a large or small one; if a large one, the dairy-maid usually lives at the home-farm, and churns the butter, and looks after the poultry—milking the cows being done by the stock-man. The combined duties of attending to the poultry and to the work of the dairy are sometimes performed by two dairy-maids, and sometimes by one, according to the amount of poultry or number of cows kept. Rearing chickens, ducks, turkeys, &c., is a business in itself; and oftener than not, the stock-man assists the dairy-maid in churning, when there is a consider- able amount of butter to be made, — When the dairy-maid is an indoor servant, she is kitchen-maid as well as dairy-maid, and the dairy work is comparatively light; extra wages are given when these combined duties are undertaken by her. A laundry-maid is also a semi-outdoor servant,Duties of Dairy and Laundry-maids. 189 although she has her meals in the servant’s hall, and lives in the house; but the laundry is usually a detached building. Where two or three laundry-maids are kept, the upper laundry-maid attends to getting up the fine linen for the family, and the under laundry-maids to the house linen and servants’ linen; but in small country establishments, where only one laundry-maid is kept, the under servants are expected to give a couple of hours of their time during the week, to assist in ironing their own cotton dresses. In other small establishments where resident laundry-maids are not kept, laundry-maids from the neighbouring village are hired by the week ; but are boarded in the house with the other servants. In towns the washing of the family in a household is put out, and is either paid for by the piece, dozen, or by contract. 5 Teak ee (Nae ies FEE A es Me) Beda Ft oil eee a ee ct ore ae ton Cee 4 - os = a — ate . PT saat ah POT a ee he Qn. ssi rete eee inet itiliciea dl ieee doin eee ad el Oe net Bon a et a aD i ‘ z tena praia ST erates Risa - i re a ara as ’ snmpunis v7 “wis = ry lt legit poten, ort pase a oe « H a ‘ 2 ER f i So Tir iade sitet eaters on en ee CHAPTER XXV. THE DUTIES OF GARDENERS AND GAMEKEEPERS. A HEAD GARDENER in a large establishment is an. individual of no little importance, and is usually a man possessing a considerable amount of practical knowledge and a fair education; there is generally a great deal of glass under his charge, hot-houses, green-houses, conservatories, &c. Some gardeners direct much of their attention and skill to forcing fruit, flowers, and vegetables, and are allowed by their masters to exhibit specimens of their skill in this direction; but as this forcing system, when carried out to any extent, is attended with no little expense, both as regards money and time, some masters object to its being indulged in’; and again, many people think that moderate forcing, for their own table, of such vegetables as potatoes, French beans, peas, asparagus, in addition to cucumbers and mushrooms, &c., are all | that is required, and dispense with such luxuries as strawberries, pines, and melons until they are fairly in season and not wholly out of season. The number of gardeners kept, in addition to the— Duties of Gardeners and Gamekeepers. 191 head gardener, is regulated by the size of the gardens and the extent of the operations carried on; but it 1s the head gardener’s duty to apportion the work to each man employed in the gardens and to see that it is properly performed ; he is rather an autocrat in his way, and is usually studied and conciliated by the feminine branches of the family. He objects, on principle, to his choicest blossoms being cut by his mistress or her daughters, or the finest bunches of grapes being gathered; when his green-houses and hot-houses are to be rifled, he prefers that it should be done by himself rather than by his mistress, and ladies who value their gardeners are inclined to humour this weakness. The scale of gardeners vary as much as do the extent of the gardens themselves, from the gardens of a castle to those of a cottage or villa; from the head gardener, with twenty-five gardeners under him, to the one gardener, who is assisted in his labours by a boy, or is even unassisted by a boy, and who adds to his duty of gardener that of a groom, taking charge of pony and pony-carriage. The duties of a gamekeeper hardly come within the province of the present work. The wages a gamekeeper receives are mentioned in the tariff of servant’s wages. The head game- keeper occupies a cottage on the estate, and the second — keeper is provided with a cottage also; the head ee Oe Wert vate Bed ees | & a Sl ra et ki FE i satan nd ea, Ct 2 om — Ded ne bt be meee Bin MS page tan es 2 Oe NTL SSN LSE CAPS AEE EIS = eee Da nOnD ENN ARENT see eel on Rn TRL ON DO al a at et eet et et oat rE bala at es at eh eh at}i ' 5 a b | ee ie i ie 1 rae | a | v | ! | fe See fue me teen so Senta Fete | ta aa rey Ee Ls ar ed cgienten de 192 Lhe Servants Practical Guide. keeper attends to preserving game, rearing pheasants, and so on, and has the management of the manor, subject to his master’s approval, and of the battues, or shooting parties; the under-keepers receive their in- structions from him. The fees usually given to gamekeepers have been mentioned in a former work.CHAPTER XXVI. CONCLUDING REMARKS. Tue treatment of servants by masters and mis- tresses greatly influences the services rendered ; con- siderate masters and mistresses usually obtain good service from their domestics, and consideration is best shown by as far as possible not interrupting them in the performance of their duties, thus allowing of their ‘being carried out with method and regularity. Again, inexperienced mistresses make the mistake of being over confidential with their servants at one hour, and expecting them to be over deferential the next. They are confidential respecting their ‘own affairs, which provokes a corresponding degree of confidence on the part of their servants ; good mistresses take an interest in the welfare and well-being of their servants, and thus gain an influence over them for good; but this is a very different thing to encouraging them in idle gossip, as a servant once permitted to become a narrator too often draws the long bow, and fact is lost oO cf i -#S ;2 ff Bi 0 is Eta ce he ee aaa Te ae ona eee ey aa on ‘ cP a we Bing ae haan ns a) a pret ao en tae) jen Fe PP ene re som resign lsgn en ts haha ie Si AS A agin a ENDO Mrommerl AOan Yt csi ng oY e Pee ele ea - PLY ATREE AE ORE armen nn ner pentane tat SEL PIPL SLO CEG : F FS ae la a a ES To ae Tal ak ph co : : i} ee aa emi age” or 0 Sino Sieea heel ae me Bi ™ ee Poor eae tan a ee : > . ey ween) Ly LALA BS Ts od Re ee RO ET aa eT a aa aa ee a od isin ier asic ate = Cah ere ee Late é 3 ee ? are ce dale eines ee ial ea a Cra er 4 i rp inthtp - _ x “it Ce eee - cline ‘ ps : . ie ve ee 7 2 a tlt ON aah ae sy hil be iin Kab isd 194 The Servants Practical Guide. in fiction. On the other hand, some masters and mistresses adopt an arbitrary and haughty demeanour towards their servants, to the exclusion of anything like a mutual interest, such as it is well should exist between masters and servants. Servants should neither be treated in a too con- ciliatory manner nor in a too peremptory one, and a manner and bearing bordering on neither of these extremes is calculated to inspire the greatest amount of respect and obedience. A hesitating manner when giving an order of however trivial a nature, or an appeal to the judgment of a servant as to whether an order given is the best to give under the circum- stances, renders it liable to be disregarded and set on one side altogether, or carelessly and indifferently executed—as servants as a rule are quick to take advantage of any weakness of character or purpose: exhibited by their masters and mistresses. THE END. 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