Although it is obvious that a good education can be no impediment
to domestic management, but may be of material assistance in the
furtherance of family comforts, yet it is pleasing to reflect that many
of the essential duties of life are within the reach of less exalted
attainments; and that the woman who has been reared in useful pursuits,
and whose chief aim is to perform the social obligations, will seldom
fail of acquitting herself with credit and satisfaction, and especially
if accompanied with that well-directed ductility of mind which bends
its attention to the lesser objects of life, and is frequently found to
be essential in the management of a family.
A housekeeper possessed of such facilities, as a ground-work for other
qualifications, must be a desirable acquisition in a family where the
mistress is of rank and consideration, and feels herself superior to
the management of her own household affairs. Indeed, the situation of
a housekeeper, in almost every family, is of great importance.—She
superintends nearly the whole of the domestic establishment,—has
generally the controul and direction of the servants, particularly
of the female servants—has the care of the household furniture and
linen—of all the grocery—dried and other fruits, spices, condiments,
soap, candles, and stores of all kinds, for culinary and other domestic
uses. She makes all the pickles, preserves, and sometimes the best
pastry—She generally distils and prepares all the compound and simple
waters, and spirits, essential and other oils, perfumery, cosmetics,
and similar articles that are prepared at home, for domestic purposes.
In short, she is the _locum tenens_, the _Lady Bountiful_, and the
active representative of the mistress of the family; and is expected to
do, or to see done, every thing that appertains to the good and orderly
management of the household.
She ought to be a steady middle-aged woman, of great experience in her
profession, and a tolerable knowledge of the world.—In her conduct, she
should be moral, exemplary, and assiduous, as the harmony, comfort, and
economy of the family will greatly depend on her example; and she must
know, that no occurrence can be too trifling for her attention, that
may lead to these results, and whereby waste and unnecessary expense
may be avoided.
When the entire management of the servants is deputed to her, her
situation becomes the more arduous and important. She will invite and
excite their integrity, frugality, and assiduity, by her own liberal
conduct towards them, and will shew them, that “_according to their
pains will be their gains_.” Thus will she give encouragement to
merit, ensure to herself respectful attention, inspire zeal, and
exact a grateful return from all whose dispositions are tractable;
she will also find such conduct tend much to her own comfort, and
greatly to promote the interest of her principals. She will never
discharge a good servant for a slight offence; but will remember,
that “_to bear and to forbear is the great art of living_.” She will
endeavour to govern with _suavity_ and _mildness_; ever stimulating
to good conduct, by _admonition_ or _praise_, when deserved, rather
than seeking by _threats_ or harsh measures to correct trifling faults
or inadvertencies;—imposing no commands that are unreasonable, nor
reproving but with _justice_ and _temper_. If servants have hardships
to undergo, she will let them see, that she feels for the necessity
of urging them. To cherish the desire of pleasing in them, she will
convince them, that they may succeed in their endeavours to please
her. Human nature is the same in all stations. Convince the servants
that you have a considerate regard for their comforts, and they will
be found to be grateful, and to reward your attention by their own
assiduity: besides, nothing is so endearing as being courteous to our
inferiors. A most excellent maxim is,
“Be to their faults a _little blind_,
And to their _virtues very kind_.”
By these, and similar means, _bad_ servants may be converted into _good
ones_, and the whole household rendered comfortable and happy.
The prudent housekeeper will carefully avoid all approaches to
familiarity; as that destroys subordination, and ultimately induces
contempt; and then, “Her occupation’s gone.” When servants are
indisposed, she will best consult the feelings of her superiors, as
well as her own, by remitting their labours, paying them attention,
giving them advice, and the assistance of suitable food and comfort.
_Tenderness and assiduity_, in such cases, have great effect;—and in
the language of humanity, _is half a cure_.
Female servants who would pursue an honest course, have numberless
difficulties to contend with, and should, therefore, be treated kindly.
The housekeeper in a great family, has ample means of doing good; and
she will, doubtless, recollect that it is a part of her duty to protect
and encourage virtue, as the best preventive from vice.
It behoves every servant to maintain a good character, nor ought it
to be refused when due.—Servants have nothing to depend on but their
good name, which it would be the height of injustice wantonly to
deprive them of.[5] It ought to be made a point, by all persons hiring
servants, most scrupulously to enquire into their characters, from
their last places.—To refuse countenance to the bad, and to encourage
the good servant, are indispensable duties which we owe to society.
In families where there is a house-steward, the marketing will be done,
and the tradesmen’s bills will be collected, examined, and discharged,
by him; but in many families, the business of marketing, and of
keeping the accounts, devolves on the housekeeper. It is, therefore,
incumbent on her to be well informed of the prices and qualities of
all articles of household consumption in general use; and of the
best times and seasons for procuring them, in order that by comparing
prices and qualities, she may be able to substitute those that are most
reasonable, but equally to her purpose, and best attainable, for others
that are more costly or more scarce.[6]
Before the housekeeper goes to market, she will look over the larder
with the cook, especially when company is expected, and on a Saturday,
and consider well what things are wanted, not forgetting even the
smaller articles, that so there may be no necessity for sending out in
a hurry, or on a Sunday, for any thing.
The best and most economical way possible for marketing, is to pay
_ready money_ for all that you can, especially for miscellaneous
articles, and to deal for the rest with the most respectable tradesmen,
whose bills should be settled weekly, or, at any rate, frequently,
to prevent mistakes; without these precautions, even those of much
experience, may chance to be cheated by unprincipled strangers, with
old poultry—stale fish—tough mutton—or cow beef.—It should always be
recollected, that without good provisions the skill of the cook will
avail nothing.
But, by whomsoever the provisions may be bought, it behoves the
housekeeper to examine them as they come in,—to see that in weight and
measure they agree with the tickets sent with them,—and to make the
necessary arrangements, in conjunction with the cook, for their due
appropriation.[7]
Besides being a good market-woman, the housekeeper ought to be ready at
figures, and to understand the nature of common accounts, as it will
generally be her business to keep the detailed accounts of the family,
to examine the tradesmen’s bills by the checks, to pay them, and pay
for all miscellaneous articles as they are brought in, for which
vouchers must be given, to be produced when the account is settled;
and to avoid the possibility of mistake, this should be done weekly,
or at short and stated periods; for this purpose, a book must be kept,
in which entry should immediately be made, of all monies paid, and in
the evening, the book should be cast up, and compared with the cash
in hand, by which means, any omission that might have taken place in
the course of the day may easily be recollected and set right, and the
account will be ready for inspection when called for.
The elegant and tasteful arrangement of the table is a very essential
object in every Establishment; and when that department devolves on
the housekeeper, will require her very serious consideration; as
much of the credit and respectability of the family will depend on
her.—Economy, taste, and tact must necessarily be displayed, and its
execution involves much judgment, great attention, and unceasing
assiduity. In order to have a table well served, and tastefully
arranged, the skill and ingenuity of the cook, as well as the
housekeeper, will be required—of the cook to dress it according to the
_fashion_, and of the housekeeper, afterwards, to see that it be dished
and served up according to the present _costume_.[8]
The etiquette of the table being arranged by the _bill of fare_,
previously made out, and the dishes laid in order below stairs; it is
the province of the housekeeper, when dinner is served up, to see that
the butler has placed them properly on the table above; this requires a
quick glance of the eye, and a correct taste to measure distances,—and
to see that the dishes accord with each other, and thereby form a
pleasing, inviting, and well-grouped picture.[9]
The housekeeper will employ the little leisure time she may have before
the servants’ dinner hour, which in most families is generally early,
in preparing the best pastry, or in doing any other things she can
assist in, preparatory to the family dinner; at any rate, she will
look around and see that the household business is, every where, going
on regularly, and the culinary preparations getting forward. She then
takes her seat at the head of the table, in the steward’s, or her own
room, with the principal female servants and the men not in livery.
In this situation she will have to carve, and as she will occasionally
be required to assist the cook in dissecting a dish to be sent up
stairs, it is indispensably necessary that she be proficient in the art
of carving: and besides, to carve meat well, is a great saving.[10]
It would argue prudence and economy in her, to see that the pieces of
bread which are brought down stairs, be eaten at this table, or in the
servants’-hall, and it would be extravagance to suffer _new_ bread to
be eaten below stairs.
When the dinner is gone up, her attention will be directed to the
_dessert_, which she prepares and lays out in her own room, previous to
the removal of the cloth above stairs; when she makes her appearance
with it, and arranges it on the dining-room table.
The Housekeeper now begins to find herself at leisure; by this time
too, the maids will have done the principal part of their work above
stairs, and the cook, kitchen-maid, and scullion, have washed up, and
cleared away every thing, and cleaned up the kitchen.—After tea, the
provident housekeeper will begin to think about _to-morrow_; evening
being the best time for preparing all things that are likely to be
wanted soon.—Small quantities of spices should be pounded and ground,
and laid by in bottles, well corked, ready for use.—Much less spices
are necessary, in gravies, &c. when thus prepared, than when boiled
whole.—Raisins may be stoned, if wanted next day.—Currants may be
washed, picked, and perfectly dried. White sugars should be broken,
or pounded, rolled with a bottle, and sifted. Some of the oranges and
lemons, to be used for juice, should be pared, and the rind put by to
dry; and of some, when squeezed, and the pulp scraped out, the rinds
may be kept dry for grating.
[The Salary of the Housekeeper is from twenty-five to fifty guineas per
annum, dependent on the extent of the family, and the nature of the
business she undertakes.]
_Useful Memorandums._
Provisions that will keep, should be laid in in quantities when
cheapest, to be ready when wanted.—The best of all kinds are the most
economical, not only because they _are best_, but also, because they go
furthest.
As sugar is an article of considerable expense, it is to be understood
that, of the _white_ sugars, the most refined goes furthest and
sweetens best. Chuse those that are close, heavy, and shining.—The best
sorts of the _brown_ have a bright gravelly look. The coarser sorts are
strongest and fittest for wines, sweetmeats, &c.
The only certain road to regularity, is to do every thing in its proper
time—keep every thing in its proper place—and apply every thing to its
proper use.
The great Dutch statesman, De Witt, attributed the whole art of
dispatching a multitude of business, to the _doing of one thing at a
time_.
The want of regularity gives to families the appearance of chance and
confusion; on the contrary, order in a family is productive of much
happiness.
Accustom all the servants under your direction to _rise early_, and
let them breakfast at an early hour. If orders be given betimes in
the morning, there will be more time to execute them,—servants will
perform their work with more ease,—and less hands will be required. If
the economy of time were duly considered, and a regular plan of daily
employment laid down, much business may be effected without hurry or
fatigue.
As some preparation is necessary in all families for accidental
visitors, care should be taken to have things in readiness for lunch,
chocolate, sandwiches, &c.
An inventory of furniture, linen, china, plate, &c. should be kept,
and the articles examined by it twice a year, at least, or oftener if
the servants be changed, and a correct list of the articles delivered
into the care of the new servants should be kept.—House-cloths,
knife-cloths, &c. should be numbered, and always be accounted for,
either whole or in part—which would be done if a note were inserted at
the top of the list of the articles delivered out.
Tin fenders, and other things that are painted, should be painted every
year or two.—Tin vessels, if suffered to become damp, soon rust, and
are eaten into holes.
The best way to scald fruits or to boil vinegar is, to put it in a
stone jar on an iron hearth—or to put the jar in a saucepan of boiling
water, called a _water bath_.