It is the business of this servant to light the fires in the kitchen
range, and under the copper or boilers, and stew-holes—to wash up all
the plates and dishes—scour and clean all the sauce-pans, stew-pans,
kettles, pots, and all other kitchen utensils; and to take care that
all the latter are _always kept clean_, _dry_, and _fit for use_. She
is to assist the kitchen-maid in picking, trimming, washing and boiling
the vegetables, cleaning the kitchen and offices, the servants’-hall,
housekeeper’s room, and steward’s room; and to clean the steps of
the front door and the area. She makes the beds for the stable
men—and generally fetches, carries, and clears away for the cook and
kitchen-maid, and otherwise assists in all the laborious parts of the
kitchen business, [Wages from 8 to 12 guineas a year.]
TO CLEAN BLOCK-TIN DISH-COVERS, PEWTER POTS, &c.
Mix a little of the finest whiting, free from sand, with the smallest
drop of sweet oil; rub the outside well and wipe it clean, with
clean, dry soft linen rags.—Do the same to the inside, but wet with
water, not oil:—always wiping these articles dry immediately after
using them, and drying them by the fire, prevents their rusting, and
saves much trouble in cleaning them.