SERVANTS ❧ ❧ ❧
YORK HARBOR, _September 30_.
_My dear Penelope_:
Since my last letter to you Eloise has begged me to write out the duties
of three servants,—chambermaid, waitress and cook,—for a very
inexperienced friend of hers, Hope Conroy, who is well off and expects
to begin housekeeping soon; so you see what trouble my letters to you
have brought on me! It occurred to me that you might like to have these
notes for future reference when Tom has reached that pinnacle of success
which we all predict for him, so I am enclosing a copy of them in this
letter. You don’t need them now, but why not tie all my letters on this
subject together and make a book to keep, for easy reference, in a
convenient place,—that top bureau drawer, for instance?
You remember meeting Hope Conroy, I am sure, when you were visiting us
last year, and have probably heard that she is to be married next month.
It has made Eloise, who is practical, and who simply adores her, quite
unhappy that Hope seems to think it so amusing that she knows nothing
about housekeeping. With all Eloise’s brothers she has had a chance to
understand men pretty well, and she thinks, with me, that there would be
fewer divorces if young girls only knew how much a man cares for his
comfort. So, in view of this, I felt I must yield to Eloise’s request
despite the amount of writing it entailed at a time when I was quite
busy with other things. I think I have just barely alluded, in some of
my letters to you, to my method of recording the servants’ duties, but I
know I haven’t explained it at all so I will now give you just what I
wrote to Hope without any further comment:
_Extract from my letter to Hope on the duties of three servants_
It was after I had been married for several years and had become weary
of recalling afresh for each new servant the details of her work in
order to train her into my ways of doing it, that I decided to write a
small blank book for each one of them, containing her daily duties, her
weekly duties, the arrangement for her Sundays and her afternoons
out—something that I could keep permanently and thus save myself much
trouble. If you dislike detail as much as I do these books will help you
too. When the servants first came I read them to each one letting each
keep her own while she was with me and taking the precaution to have a
copy of them all in my housekeeping book in case any misunderstanding
should arise.
Realizing that much of the _general duties_ must be different in every
household, according to the number of the family and the number and
arrangement of rooms, and whether they live in an apartment house or
not, I shall only attempt to give you an idea of how these books were
written, just enough to help you make out your own books to suit the
requirements of your family. This is the reason I describe the _general
duties_ only in a _general_ way, and the _daily duties_ (where the
manner of doing the work is practically always the same) I describe in
_detail_, addressing the maids directly as I did in the books which I
made for my own servants. Although the instructions to the maids are in
some cases identical, yet, in order to make them clear, I repeat them in
each case, even though it seems unnecessary. It would be my advice to
you in making your book to arrange the daily duties of the servants so
as to insure the early starting of the household. For instance, let the
chambermaid wake you on her way downstairs at a specified hour, and, at
the same time, let the waitress come to get the silver. If you have a
safe for your silver, you could leave out just enough for your breakfast
and have it brought to your room at night so that she would stop and get
it in the morning.
It is also a good plan to let the servants have their breakfast before
the family except in the case of a maid of all work, when this is almost
impossible to arrange.
Then, about their Sundays, I think that church can’t do us much good if
we don’t give the servants an opportunity to go, too, if they want to,
or if we make it a hard day for them. Though it requires special
arrangement, their Sundays should be made a day to look forward to with
pleasure when each one can be sure of getting out, at some part of the
day, to church, or to see her friends. The Sunday morning that the cook
goes out, the lunch should be one that can be quickly cooked or her
outing would be too short. In the case of the waitress and chambermaid,
if, on their Sunday morning out, they waited to finish their work, they
would get out so late, in most places, that it wouldn’t be worth while
to go at all. This explains why, in the plan that I shall give you, it
is arranged that, on their Sunday mornings out, the chambermaid and
waitress stop whatever work they are doing promptly at 10 A.M., and get
ready to go out, the one who is _in_ taking the work up where the other
one has left it and finishing it in addition to her own. You will also
see that, with the following plan, you can take your choice of having
late dinner every other Sunday (when the cook is at home) or every
Sunday if your waitress is sufficiently expert and your cook prepares
some of the dinner dishes before going out. Sometimes it is the
chambermaid and sometimes the waitress that can cook best and likes the
afternoon all to herself. It doesn’t matter which you choose for that
duty; you simply use tact in this as in all your housekeeping.
As for giving them any freedom in the evenings I think you will find it
a good plan to let the chambermaid and waitress alternate in going out,
provided their services are not required; this insures one always being
in the house so that the cook never has to go to the door. It is rather
an understood thing that the cook can go out any evening after her
regular work is done, of course, if her services are not required.
With regard to the cook’s weekly duties I have never found that they
could be laid down as definitely as those of the other servants on
account of dinners and lunches coming in, when all her time has to be
devoted to the cooking. Therefore the washing and ironing (if it is done
in the house), the weekly cleaning of the kitchen, the hall steps, etc.,
semiweekly cleaning of refrigerator and keeping the shelves and closets
clean, all have to be fitted in when she can manage them. On this very
account the mistress, in her morning visits to the kitchen, should look
around carefully to be sure that nothing is neglected, for everything
about a kitchen should be very clean if you want it to be sanitary.
_Description of the chambermaid’s book—Her general work_
Under this head was told, in paragraphs, thus dividing the subjects so
that they could be more easily seen and understood, what rooms, halls,
stairs, etc., she had charge of, whether she made up the rooms of the
other servants, washed her own clothes, bed-linen, etc., or had any of
the duties of a lady’s maid, such as mending, brushing, and taking out
or putting away her master’s and mistress’s clothes, or washing their
brushes and combs (which she can do if the family is small), or
polishing her mistress’s boots. As to her neatness,—what she was
expected to wear, and what her mistress provided her with, and about
asking her mistress for anything needed in order to do her work well.
The same instructions were given her about waiting on the door that were
given the waitress, telling her that when workmen, inspectors, and such
people had any work to do in her part of the house, she should accompany
them around wherever they went.
Doing her work quietly and noiselessly was emphasized, especially the
opening and shutting of blinds, windows, and doors, and just how a
window should be opened top and bottom when airing a room, so that the
hot air could go out above and the fresh cold air come in below, thus
insuring good ventilation. It was impressed upon her that the doors of a
room should be shut while the windows were open so as not to chill the
rest of the house.
Her duty with regard to trays was described,—that when any member of the
family was unable to come down to a meal she would be expected to take
the tray up so that the meal of the family would not be disturbed by the
waitress leaving the table to do this; also that she would prepare and
bring up breakfast trays where needed and that she should always hand
anything on a tray, even if it were only a paper of pins. Her duty on
the arrival of guests was explained: that she should be ready to carry
their bags upstairs, but that she should not unpack their bags without
asking if it was desired. It was made clearly understood that, when her
mistress had guests to dinner, she was to assist in the pantry, and when
there were many, she was to help in the dining-room and also to help
departing guests on with their wraps when they left the house. That she
was to do the duties of the waitress when the waitress was out was
explained to her, so that she would perform them without awkwardness.
_Her daily work_
Be up early, throw mattress and bedclothes over the foot of your bed to
air.
After dressing, open windows top and bottom in your room, put pillows
near window to air, closing the door of your room and always of any room
you are airing (if the family is up) so as not to chill the rest of the
house.
On your way downstairs open the windows in your halls top and bottom to
air. If desired, wake your mistress at the time specified. Have your own
breakfast.
If none of the family rooms are vacated when you have finished your
breakfast, brush down the stairs and do up your own room; otherwise put
all the family rooms to air, ending with guest room so that you can go
right on with that room and finish it first.
When beginning a room draw back the curtains, pull the shades up to the
top, open the windows top and bottom. Open closet doors and keep them
open while room airs so that they won’t get stuffy.
Shake pillows and put them near the window, but so they won’t show from
the street.
Put two chairs at foot of bed, draw blankets and sheets over them, turn
the mattress over the foot of the bed so that the air can go over and
under it.
Put soiled clothing in bag or basket provided for it.
Hang or fold and put away clothing or dresses.
If there has been a coal fire remove ashes, make fire up ready to light,
wipe hearth; if a wood fire, leave the ashes.
Empty slops, if there is a wash-basin in the room, clean bathroom,
washing tub and basin with hot water and soap or a cleanser, such as
Dutch Cleanser, and dry them with a soft cloth.
Wash out soap-dish and other crockery and always see that there is soap
in the dish. Wash bowl of w.c. with a stiff brush that comes for the
purpose.
Dust chair and woodwork and see that there are no spots on the mirror.
Remove soiled towels putting clean ones in their place. Take great care
not to let anything go down the pipes that would clog them.
The bed having now had a chance to air, turn mattress over and make up
bed.
If there are any scraps on the carpet, brush them up with dust pan and
brush or carpet sweeper.
Dust furniture.
Empty scrap basket and put contents in bag to carry downstairs.
Shut windows, draw shades down half-way, and arrange curtains to hang
smooth; then go to next room.
After the bedrooms are finished, begin the special weekly morning work
for that day, sweeping rooms or cleaning bedrooms, silver, or brasses,
or whatever it may be.
After the morning work is over, make yourself neat and be ready to
assist at lunch table, if there are guests, or to go to the front door
while waitress is serving lunch or dressing for the afternoon or is out
or serving dinner.
In arranging the rooms for the night, first close the blinds, if
desired, then draw down the shades, put soiled clothes in hamper,
hanging up clothing in closets, putting back in its place anything that
has been disarranged and leaving the room in order.
If there is a washstand in the room, remove waste water and fill
pitchers.
If night pillows are used, remove day pillows and shams; if same pillows
as day, take off shams, fold them carefully in their creases, and lay
them where they will not get tumbled.
Remove bedspread, fold smooth. Open bed-clothing, turning down the
corner on one side, for one person or on both sides for two.
Lay night-clothes neatly folded on the turned-down corner, placing
wrapper at the foot with slippers by it.
If there is company be ready to assist the waitress.
The weekly duties in detail, such as the thorough cleaning of each room,
bathroom, halls, bedrooms, silver and brasses, also the Sunday
arrangements and afternoons and evenings out, should appear here at the
end of the chambermaid’s book, but I cannot put it in for you, as it
varies in different households and localities.
_Description of the waitress’s book—Her general work_
Under this head she was told what rooms, halls, stairs, etc., she had
charge of (so that there could be no discussion between the maids);
also, if the vestibule was under her charge, she was reminded that, as
the entrance is the first impression people get of a house, nothing will
make them think the waitress incompetent so quickly as an untidy
vestibule and front hall, and that every morning the doormat should be
shaken, the floor brushed clean, and the woodwork dusted; also the
brasses rubbed up if they have become dull in between the weekly
cleanings. It was made clear to her whether she made up her own room,
washed her own clothes and bed-linen or aprons, or had any part in the
family washing and ironing. Neatness in her work and person was spoken
of—wearing checked gingham apron over her white one when doing such work
as cleaning brasses and silver, so that if she had to go to the front
door or answer any bell, she could slip it off easily and appear
properly dressed with clean white apron; how necessary it was to have
clean hands when waiting on the table and handling food; also about what
she was expected to wear and what her mistress provided for her, and
about asking her mistress for anything that she needed to do her work
well.
Doing her work noiselessly was emphasized, especially opening and
shutting blinds, windows, and doors, and how the windows should be
opened top and bottom when airing to insure good ventilation, and that
the door of the room should be kept closed during this airing in order
not to chill the rest of the house. She was reminded that the
dining-room needed more airing than any other room and should be aired a
few moments after every meal, and also that the crumbs under the table
should be brushed up after each meal.
The use of a tray was explained to her: that only _small_ articles
should be handed and removed on a tray when _waiting on the table_, and
that at other times she should always hand things on a tray, if it were
only a paper of pins. That promptness was necessary in answering bells,
especially the front doorbell, cautioning her as to whom she should let
in and who should wait outside the door, and that when any workmen,
inspectors, and such people had any work to do in the house she should
accompany them around wherever they go in her part of the house, and if
they should go to other parts of the house call the chambermaid or cook
to accompany them; also that she should not allow anything to be taken
out of the house unless she had been told to do so by some member of the
family.
It was impressed on her that she must find out, _before going to the
door_, whether her mistress was in or out, so as never to keep any one
waiting, and that she should open the door wide to let visitors in and
then stand back to allow them to precede her, carrying a tray to the
door for the cards, and, if they have no cards, offering a pencil and
pad, which should always be kept in the front hall, for name or message.
It was also impressed upon her that when waiting on the table she should
not speak unless spoken to, except when having a message to deliver; and
in case of an accident, such as dropping a knife, fork, or plate, she
should pick it up and take it into the pantry, immediately replacing it
with a fresh one. She was directed, should anything be dropped on the
carpet to wipe it up at once, or if water or wine should be spilled on
tablecloth, to dry it without a word, covering the spot with a fresh
napkin. She was told that in case of a wine or fruit stain on tablecloth
or napkins she should draw the spot tightly over a bowl, as soon after
the meal as possible, while the stain was fresh, and pour _boiling_
water through it and thus remove the stain at once, and that the water
must be really _boiling_, as hot water would only set the stain. She was
also told how particular she should be when setting the table not to get
finger marks on china, silver, or glass, and that if she should see
holes in tablecloth or napkins she should call her mistress’s attention
to it before letting them go to the wash; that when the table was set
she should see that no drawers or doors of sideboard or china closet
were left open, to look disorderly, and also that it was her duty to see
that the carving-knife was sharp and that plates used for a hot course
should be warm, and for a cold course, cold.
Leaving her pantry in nice order after every meal was mentioned, and
that she should not let soiled towels collect there, but every day wash
out the towels, dish cloths, and mop and hang them up to dry, once a
week thoroughly washing, scalding, and ironing them, always keeping
fresh ones on hand to take the place of soiled ones.
The importance of letting the chambermaid know when she went upstairs to
get dressed for the afternoon or to go out, and also of telling her at
the same time what message was to be given at the door, so as not to
keep any one waiting, was impressed on her.
She was told that she should rise when spoken to by any of the family or
guests; also it was explained to her that she was to do the duties of
the chambermaid when the chambermaid was out.
_Her daily work_
Be up early, throw mattress and bedclothes over the foot of your bed to
air.
After dressing, open windows top and bottom in your room, put pillows
near window to air, closing the door of your room and always of any room
you are airing (if the family is up), so as not to chill the rest of the
house.
On your way downstairs open windows top and bottom in the part of the
house which is in your charge, closing them after your breakfast in time
for the dining-room to get warm for the family breakfast.
Your breakfast being over, set the family breakfast table, and if there
is not time for dusting before their breakfast, quickly put back into
place anything that has been put out of order the night before and make
the room look comfortable.
If there has been a fire the night before, lay a fresh one ready to
light and brush up the hearth.
Set the breakfast table, announce breakfast at the specified hour, and
serve it.
When breakfast is over, wash all breakfast things and leave the pantry
in perfect order.
Then begin the care of the rooms under your charge.
Pick up any scraps on carpet with carpet sweeper and go over the wooden
floor with a dustless mop.
Dust window sills and all pieces of furniture, using two dust cloths,
one to hold the furniture so that your hand will not leave a mark on it,
and the other to dust with.
Empty scrap baskets and take contents downstairs.
If there are lamps, trim and clean them, wiping carefully the outside of
the lamp and burner with damp cloth so that no oil will be left to make
it smell.
Brush down stairs, holding dustpan under each step and wiping woodwork
carefully.
Then begin the special morning work for that day, such as cleaning
parlor, dining-room and pantry, silver, halls and library, or brasses.
This work should be accomplished in plenty of time to set the lunch
table without hurry.
Announce lunch at the usual hour, and after it has been served and you
have had your own and washed the lunch things, dress yourself for the
afternoon in a neat black dress with fresh white apron and plain linen
collar and be ready at three-thirty to wait on the door.
If you haven’t had a chance before this, polish the steel knives with
knife polish and board that comes for the purpose so that they will be
bright for dinner.
Be ready to serve tea promptly in the afternoon if desired by your
mistress.
As it gets dark, draw down the shades, light the regular lights that
your mistress has specified, and set the table for dinner in time to do
it nicely, announcing it at the appointed hour, waiting on it, and then
taking your own dinner. After your dinner, remove whatever is left on
the table; take off, fold up, and put away tablecloth; wash the dishes,
and leave pantry in nice order.
If there are no guests, take in the doormat, close and lock front door
and any windows desired by your mistress, at the hour appointed by her.
_Miscellaneous notes for the waitress Washing dishes, etc._
In washing the dishes, always do the cleanest things first, in this
order; glass, silver; then cups and saucers, plates, and other dishes.
Empty every glass and cup, and scrape clean every plate or dish (with a
plate scraper, that comes with a rubber edge and is consequently
noiseless), before putting them in the water. Don’t let pitchers or
glasses stand with milk in them, but rinse them at once before putting
them in the water so that it will be easy to wash them. Don’t put many
things into the water at a time or different kinds of things, such as
teapot, sauce boat, and dinner plates; for the water will cool too
quickly when so full and the plates will get chipped and spouts broken.
Change the water frequently. When washing the silver, always include
trays in daily use even if they do not seem soiled. Use plenty of fresh
very hot suds, and, after washing the silver well, put it on the drainer
and pour boiling hot water over it. This heat will almost dry it, then
rub _quickly_ with clean dish-cloth and put all the pieces at once where
they belong before they can get spattered; setting them down with a dish
towel to prevent finger marks. This will keep the silver so bright that
the weekly cleaning is a much easier matter. The china should be rinsed
just as you have the silver, only not using such very hot water.
Remember that silver and brasses cannot be made bright by slow rubbing,
but that you must rub them briskly.
_Care of the dining-table_
If the dining-table has a high polish, be careful always to put a tile
or tray or a linen mat lined with asbestos under anything that is hot,
otherwise a bad spot will be made. If the table has an oil finish heat
will not injure it and a damp cloth will remove any spot. Two or three
times a week such a dining-table should be rubbed over well with a soft
cloth on which two or three drops of boiled linseed oil have been put.
Too much oil will only make the table sticky and in condition to catch
dust. But just a very little, rubbed in well, will, in time, give it a
high polish of which you will be proud. These oiled rags are very
dangerous to keep in the house, as they catch fire of themselves without
any flame coming near them. Either keep them hanging on a clothes-line
in the yard or else indoors in a metal box.
* * * * *
The weekly duties in detail, such as the thorough cleaning of
dining-room, parlor, pantry, halls, silver, brasses, etc., and the
Sunday arrangements and afternoons and evenings out, should appear here
at the end of the waitress’s book, but, as I said before, I cannot put
it in for you because that is something you have to arrange for
yourself.
_Description of the cook’s book_
_Her general work_
Under this head the cook was told definitely just what rooms, closets,
halls, steps, etc., she was expected to clean; whether she was expected
to put any coal on the furnace or look after its drafts between the
visits of the furnace man; whether she had any washing and ironing to
do; how careful she should be to scrub out every part of the
refrigerator once or twice a week with soda and hot water, household
ammonia, or some such thing, airing it well afterwards and taking the
opportunity before a fresh piece of ice was put in thoroughly to clean
out the ice compartment; also the drain pipe for that compartment with a
brush that comes especially for this; also that she should be careful to
empty the pan under the refrigerator frequently to prevent its
overflowing and rotting the floor; that the milk and butter should be
kept in a compartment by themselves, and no food with strong odor, such
as pineapples or melons, be put in the refrigerator with it as their
flavor would be absorbed by the milk and butter which would taste bad in
consequence; also that no hot food or articles wrapped in paper should
be put into the refrigerator. She was cautioned not to let any scraps
get into the sink pipes, but to scrape clean all plates, pots, or dishes
after each meal, into a strainer kept for the purpose in the corner of
the sink and frequently emptied into the garbage, and that once a week
she should wash down the pipes with boiling water and lye. She was
reminded that the kitchen towels should be washed in hot suds every day
and thoroughly boiled once a week; that the pudding-bags or any
straining-cloths should be washed after each using and put away dry and
clean.
It was especially impressed upon her to keep the dumb waiter shut and
any door that would allow the kitchen odors to get into the house.
The signals to the waitress during the serving of the meals were
explained to her (for instance, one bell for taking course off the
range, two bells to send to pantry) to prevent delay between courses;
also she was told that hot food should be served on a warm platter and
cold food on a cold one. In order to serve the meals promptly on time,
she was reminded to see every day whether her clock agreed with her
master’s. The fact that the ovens would not bake well unless the flues
of the range were cleared at least once a week of all ashes, and that
this should be done in the morning before the range fire was hot, was
explained to her; also that when a hot fire was not needed for immediate
use the dampers and drafts should be closed to prevent waste of coal and
kindlings. She was cautioned not to waste anything, but to lay aside all
left-over food for her mistress to see and decide about; also not to use
the nice china when putting food away in the refrigerator, for fear it
might get broken. The importance of being neat and clean both in her
cooking and person, washing her hands before handling food, and wearing
neat cotton aprons and dresses was emphasized. She was told that no
visitors should be allowed in the kitchen during meals and that she
should not let workmen, etc., go into the house except by permission of
her mistress and accompanied by one of the other maids whom she should
notify; also that the responsibility of keeping the outside kitchen door
and gate locked was hers as well as the locking-up of her department at
night.
_Her daily work_
On getting up, throw mattress and bedclothes over the foot of your bed
to air.
After dressing, open windows top and bottom in your room, putting
pillows near window to air and closing the door of your room so as not
to chill the house.
Have the range fire going in time to have plenty of hot water for the
family baths.
The range fire burning brightly, prepare the maids’ breakfast (if that
comes first) and put the family cereal on to cook during your meal and
anything else that requires long cooking.
Cook the family breakfast.
After both breakfasts are over, put the kitchen in order and be ready to
take your mistress’s orders for the day, going with her to the ice-chest
and showing her the left-overs there and in the wire safe.
When your mistress comes into the kitchen, rise and remain standing
while she is there.
When her visit is over, make your first duty the preparing and serving
of food well and on time, the other duties being fitted in between, till
the last meal is over and the time has come to arrange the kitchen for
the night, when you should put away all food in the refrigerator or wire
safe, wipe the tables off, brush up the hearth, and leave nothing to
attract mice or water-bugs or near enough the stove to catch fire.
If the range fire is made new every day, place kindlings, coal, and
paper in a convenient place ready for use before going to bed, to avoid
delay in the morning, and before leaving the kitchen see that all
windows, doors, and gates in your department are securely locked.
_Miscellaneous notes for cook—Making the range fire if it is never
allowed to go out_
About half an hour before leaving the kitchen for the night, put coal
on, open the drafts, and, when the fire is hot, fill up well with coal,
then check the drafts and leave them checked so that the fire will
smoulder all night. In the morning, open the drafts, shake down the
grate, put on a little kindling and fresh coal, and the fire will burn
brightly in a short time.
_Making the range fire if started fresh every morning_
Shake the ashes out thoroughly, picking out pieces of coal only partly
burned to be used again and putting ashes in ash can to be taken away.
Put loose rolls of paper in, then kindlings laid crosswise and far
enough apart for a draft of air to go through freely, then light the
papers, turning the dampers to make a draft. When the kindlings are
burning well, put the coal on in small quantities at first, adding more
when this is well started.
Before starting the first fire after the house has been closed, burn
newspapers in the range to warm the chimney and thus prevent its smoking
by starting an upward draft.
Sunday arrangements, also afternoons and evenings out in detail, should
come here.
SUGGESTION FOR ARRANGEMENT OF SERVANTS’ SUNDAYS
_First Sunday—Morning_
Cook is in, gets lunch and prepares as much of the dinner as she can.
Waitress is out from 10 A.M. till time to wash lunch dishes.
Chambermaid is in and in addition to her own work does any of the
waitress’s work that is left unfinished after 10 A.M. and serves lunch.
_Afternoon_
Cook is out, after she has washed up lunch things, till 11 P.M.
Waitress is in, prepares and serves dinner.
Chambermaid is out, after she has served lunch, till 11 P.M.
_Second Sunday—Morning_
Cook is out, after washing up breakfast things, till time to cook lunch.
Waitress is in, and in addition to her own work, does any chamberwork
left unfinished after 10 A.M.
Chambermaid is out after 10 A.M. till her lunch time.
_Afternoon_
Cook is in. Cooks dinner.
Waitress is out, after she has washed lunch dishes, till 11 P.M.
Chambermaid is in and serves dinner.
The third Sunday is like the first.
The fourth Sunday is like the second.
And so it goes on in twos, each servant having every other Sunday
morning out and every other Sunday afternoon and evening out.
Well, Penelope dear, I had almost forgotten I was writing to you, these
extracts from my letter to Hope have become so voluminous! It is
fortunate that they need no comment, for I could not write another line,
since it is the middle of the night and I am perfectly exhausted and
disgracefully sleepy.
Very affectionately your devoted friend,
_Jane Prince_.
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