[1] The Appendix to this work contains a compendium of _useful_
knowledge, which it is incumbent on every servant to study attentively,
and which, indeed, every young person ought to be perfectly acquainted
with, whatever may be their destination in life.
[2] See Laws respecting Servants. _Appendix, p. 9._
[3] On the subject of _frugality_, and the advantages of _saving_, and
of _Savings-Banks_, we refer to what we have already said, page 25, &c.
[4] The multiplication table, the money-tables, and many others that
are to be found in the APPENDIX to this work, are highly necessary to
be known, and should be learnt by heart by all young servants, in the
evenings, or when they have leisure.
[5] For an abstract of the law respecting character, and all other
laws respecting servants, to which the housekeeper may have frequent
occasion to refer, _See Appendix, p. 9_.
[6] The best _Directions for Marketing_ that are, perhaps, anywhere to
be found, are given on p. 75 and the subsequent pages; and excellent
_Marketing Tables_ for calculating quantities and prices will be found
in the _Appendix, p. 1, &c_.
[7] The management of the butchers’ meat, poultry, &c. when brought in,
being in the department of the Cook, see instructions for that purpose,
under the head LARDER, in the department of the COOK.
[8] Further observations respecting the management and arrangements
of the table, will be found in our introductory Address to the Heads
of Families, p. 14, where also will be found other useful hints
respecting servants, and on other points deserving the attention of the
Housekeeper.
[9] For the information of servants when waiting at table, and to save
trouble to their masters and mistresses, we have given a correct list
of the precedency of ladies and gentlemen, in the _Appendix, p. 34, &c_.
[10] See Instructions for Carving, p. 65, &c.
[11] Tables of precedency among Ladies and Gentlemen will be found in
the _Appendix, p. 34 and 35_.
[12] Correct and extensive MARKETING TABLES will be found in the four
first pages of the APPENDIX.
[13] To every quart of the strongest vinegar, add one ounce each of
black pepper, ginger, shallots, and salt; half an ounce of allspice,
and half a drachm of Cayenne. Put these into a stone jar, covered with
a bladder, wetted with the pickle; tie over that some leather, and set
the jar on a trivet, by the side of a fire, for three days, shaking it
three times a day, and then pour it, while hot, on the walnuts, and
cover them down with a bladder, wetted with the pickle, &c.
N. B. This pickle is the best, easiest prepared, and cheapest of any,
for every kind of article.—It is also an excellent savoury sauce for
cold meats.
[14] A common tea-spoon will be about a drachm, 4 tea-spoonsful,
a table-spoonful, and 4 of the latter will be about a common
wine-glassful.
[15] Ample DIRECTIONS FOR MARKETING, and for choosing Butcher’s-meat,
Poultry, Fish, and Vegetables, with the times when best and cheapest,
will be found under the head HOUSEKEEPER, p. 75; and extensive and
accurate MARKETING TABLES are given in the APPENDIX, p. 1, 2, 3, and
4.—Directions for the management of Meat, &c. before dressing, will
also be found under the head LARDER, p. 214.
[16] The Cook will find directions for making Pastry, Pickling,
Preserving, &c. at the end of Instructions to the Housekeeper, p. 89,
and the following pages.
[17] See Receipts, for these purposes, p. 250, &c.
[18] In the absence of the housekeeper, she will be required to make
tea and coffee for the drawing-room company.
[19] The Footman lays the green cloth on the table, then the table
cloth, and sets the tea things, plates, knives and forks, the urn rug,
&c. The Butler places the tea urn and such other things as may be
ordered during breakfast, and takes all things off also; the Footman
bringing and carrying them away.
[20] Lose not a _moment of time_ in placing the dinner on the table in
proper order, and let not only every dish be as hot as possible, but
every plate also, else the whole dinner will be spoiled. The cook’s
labour will be lost if the cloth be not laid in the parlour, and all
the paraphernalia of the dinner table completely arranged an hour
before dinner. An invitation to dinner at five generally means six—at
five precisely, half past five—and not later than five, five o’clock
exactly, so that the dinner may be served up a few minutes after.
[21] It is understood that H. R. H. the Duke of York pays Mons. Ude,
his French Cook, £500 per annum.
[22] Good families generally allow the footman a proper dress of this
sort, exclusive of his liveries, as it is equally creditable to both
master and servant, that the livery he is to appear in, when attending
his ordinary avocations, should be kept clean, and look respectable. If
it were always to be well and clearly understood, between every master
and the servants to whom he gives livery, what shall be the number and
kind of garments, to be given yearly, or otherwise, and that to be made
a rule, from which no deviation should be made, it would prevent much
of the unpleasant feeling on this subject, which has frequently been
found to arise subsequent to the agreement.
[23] Picture-frame makers clean them with a soft brush and strong size
waters. Fly spots may be prevented by rubbing frames with garlic or
onion.
[24] Fourteen pounds of hay a day, or one hundred pounds per week, with
three feeds of corn a day, is deemed sufficient for a horse that is not
over worked.
[25] The feed given to each horse, worked in the usual way is, a
quartern of oats and a few beans, three times a day, with some chaff,
or not, as may be desired. In the choice of oats, the shorter and
fuller the grain the better; when bitten in two, they should be dry and
mealy: they should feel hard in the hand, and when hard grasped should
slip through the fingers; oats with thin bodies and long tails are the
worst. When brought by sea, if they have lain long in bulk, they will
have become heated, and have acquired a musty smell, to counteract
which the corn dealers, when they are brought into their granaries,
spread them thin on an upper floor, and turn them frequently, to cool,
after which, they pass them through screens placed under holes in
the floors, from the upper to the lower floors, which sweetens them
much, and frequently enables the corn dealers to pass them off on
inexperienced Coachmen and Grooms as fresh farmer’s oats, which latter
it will always be best to buy. As horses should always be fed with
fresh clean corn, it would be well to rounce them in a hair bag, which
takes off all the tails and filth, and they should afterwards be passed
through a sieve, to free them from dust and other extraneous matter, at
the time of feeding.
The finest-conditioned horses in England are fed thus: When at grass,
equal quantities of oats and old white peas; when in the stable, two
thirds oats and one third old white peas.
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