CHAPTER XLI.

2153. It is the custom of "Society" to abuse its servants,--_a façon de

parler_, such as leads their lords and masters to talk of the weather,

and, when rurally inclined, of the crops,--leads matronly ladies, and

ladies just entering on their probation in that honoured and honourable

state, to talk of servants, and, as we are told, wax eloquent over the

greatest plague in life while taking a quiet cup of tea. Young men at

their clubs, also, we are told, like to abuse their "fellows," perhaps

not without a certain pride and pleasure at the opportunity of

intimating that they enjoy such appendages to their state. It is another

conviction of "Society" that the race of good servants has died out, at

least in England, although they do order these things better in France;

that there is neither honesty, conscientiousness, nor the careful and

industrious habits which distinguished the servants of our grandmothers

and great-grandmothers; that domestics no longer know their place; that

the introduction of cheap silks and cottons, and, still more recently,

those ambiguous "materials" and tweeds, have removed the landmarks

between the mistress and her maid, between the master and his man.

2154. When the distinction really depends on things so insignificant,

this is very probably the case; when the lady of fashion chooses her

footman without any other consideration than his height, shape, and

_tournure_ of his calf, it is not surprising that she should find a

domestic who has no attachment for the family, who considers the figure

he cuts behind her carriage, and the late hours he is compelled to keep,

a full compensation for the wages he exacts, for the food he wastes, and

for the perquisites he can lay his hands on. Nor should the fast young

man, who chooses his groom for his knowingness in the ways of the turf

and in the tricks of low horse-dealers, be surprised if he is sometimes

the victim of these learned ways. But these are the exceptional cases,

which prove the existence of a better state of things. The great masses

of society among us are not thus deserted; there are few families of

respectability, from the shopkeeper in the next street to the nobleman

whose mansion dignifies the next square, which do not contain among

their dependents attached and useful servants; and where these are

absent altogether, there are good reasons for it. The sensible master

and the kind mistress know, that if servants depend on them for their

means of living, in their turn they are dependent on their servants for

very many of the comforts of life; and that, with a proper amount of

care in choosing servants, and treating them like reasonable beings, and

making slight excuses for the shortcomings of human nature, they will,

save in some exceptional case, be tolerably well served, and, in most

instances, surround themselves with attached domestics.

2155. This remark, which is applicable to all domestics, is especially

so to men-servants. Families accustomed to such attendants have always

about them humble dependents, whose children have no other prospect than

domestic service to look forward to; to them it presents no degradation,

but the reverse, to be so employed; they are initiated step by step into

the mysteries of the household, with the prospect of rising in the

service, if it is a house admitting of promotion,--to the respectable

position of butler or house-steward. In families of humbler pretensions,

where they must look for promotion elsewhere, they know that can only be

attained by acquiring the goodwill of their employers. Can there be any

stronger security for their good conduct,--any doubt that, in the mass

of domestic servants, good conduct is the rule, the reverse the

exception?

2156. The number of the male domestics in a family varies according to

the wealth and position of the master, from the owner of the ducal

mansion, with a retinue of attendants, at the head of which is the

chamberlain and house-steward, to the occupier of the humbler house,

where a single footman, or even the odd man-of-all-work, is the only

male retainer. The majority of gentlemen's establishments probably

comprise a servant out of livery, or butler, a footman, and coachman, or

coachman and groom, where the horses exceed two or three.

DUTIES OF THE BUTLER.

2157. The domestic duties of the butler are to bring in the eatables at

breakfast, and wait upon the family at that meal, assisted by the

footman, and see to the cleanliness of everything at table. On taking

away, he removes the tray with the china and plate, for which he is

responsible. At luncheon, he arranges the meal, and waits unassisted,

the footman being now engaged in other duties. At dinner, he places the

silver and plated articles on the table, sees that everything is in its

place, and rectifies what is wrong. He carries in the first dish, and

announces in the drawing-room that dinner is on the table, and

respectfully stands by the door until the company are seated, when he

takes his place behind his master's chair on the left, to remove the

covers, handing them to the other attendants to carry out. After the

first course of plates is supplied, his place is at the sideboard to

serve the wines, but only when called on.

2158. The first course ended, he rings the cook's bell, and hands the

dishes from the table to the other servants to carry away, receiving

from them the second course, which he places on the table, removing the

covers as before, and again taking his place at the sideboard.

2159. At dessert, the slips being removed, the butler receives the

dessert from the other servants, and arranges it on the table, with

plates and glasses, and then takes his place behind his master's chair

to hand the wines and ices, while the footman stands behind his mistress

for the same purpose, the other attendants leaving the room. Where the

old-fashioned practice of having the dessert on the polished table,

without any cloth, is still adhered to, the butler should rub off any

marks made by the hot dishes before arranging the dessert.

2160. Before dinner, he has satisfied himself that the lamps, candles,

or gas-burners are in perfect order, if not lighted, which will usually

be the case. Having served every one with their share of the dessert,

put the fires in order (when these are used), and seen the lights are

all right, at a signal from his master, he and the footman leave the

room.

2161. He now proceeds to the drawing-room, arranges the fireplace, and

sees to the lights; he then returns to his pantry, prepared to answer

the bell, and attend to the company, while the footman is clearing away

and cleaning the plate and glasses.

2162. At tea he again attends. At bedtime he appears with the candles;

he locks up the plate, secures doors and windows, and sees that all the

fires are safe.

2163. In addition to these duties, the butler, where only one footman is

kept, will be required to perform some of the duties of the valet, to

pay bills, and superintend the other servants. But the real duties of

the butler are in the wine-cellar; there he should be competent to

advise his master as to the price and quality of the wine to be laid in;

"fine," bottle, cork, and seal it, and place it in the binns. Brewing,

racking, and bottling malt liquors, belong to his office, as well as

their distribution. These and other drinkables are brought from the

cellar every day by his own hands, except where an under-butler is kept;

and a careful entry of every bottle used, entered in the cellar-book; so

that the book should always show the contents of the cellar.

2164. The office of butler is thus one of very great trust in a

household. Here, as elsewhere, honesty is the best policy: the

butler should make it his business to understand the proper

treatment of the different wines under his charge, which he can

easily do from the wine-merchant, and faithfully attend to it;

his own reputation will soon compensate for the absence of

bribes from unprincipled wine-merchants, if he serves a generous

and hospitable master. Nothing spreads more rapidly in society

than the reputation of a good wine-cellar, and all that is

required is wines well chosen and well cared for; and this a

little knowledge, carefully applied, will soon supply.

2165. The butler, we have said, has charge of the contents of the

cellars, and it is his duty to keep them in a proper condition, to fine

down wine in wood, bottle it off, and store it away in places suited to

the sorts. Where wine comes into the cellar ready bottled, it is usual

to return the same number of empty bottles; the butler has not, in this

case, the same inducements to keep the bottles of the different sorts

separated; but where the wine is bottled in the house, he will find his

account, not only in keeping them separate, but in rinsing them well,

and even washing them with clean water as soon as they are empty.

2166. There are various modes of fining wine: isinglass,

gelatine, and gum Arabic are all used for the purpose. Whichever

of these articles is used, the process is always the same.

Supposing eggs (the cheapest) to be used,--Draw a gallon or so

of the wine, and mix one quart of it with the whites of four

eggs, by stirring it with a whisk; afterwards, when thoroughly

mixed, pour it back into the cask through the bunghole, and stir

up the whole cask, in a rotatory direction, with a clean split

stick inserted through the bunghole. Having stirred it

sufficiently, pour in the remainder of the wine drawn off, until

the cask is full; then stir again, skimming off the bubbles that

rise to the surface. When thoroughly mixed by stirring, close

the bunghole, and leave it to stand for three or four days. This

quantity of clarified wine will fine thirteen dozen of port or

sherry. The other clearing ingredients are applied in the same

manner, the material being cut into small pieces, and dissolved

in the quart of wine, and the cask stirred in the same manner.

2167. _To Bottle Wine_.--Having thoroughly washed and dried the

bottles, supposing they have been before used for the same kind

of wine, provide corks, which will be improved by being slightly

boiled, or at least steeped in hot water,--a wooden hammer or

mallet, a bottling-boot, and a squeezer for the corks. Bore a

hole in the lower part of the cask with a gimlet, receiving the

liquid stream which follows in the bottle and filterer, which is

placed in a tub or basin. This operation is best performed by

two persons, one to draw the wine, the other to cork the

bottles. The drawer is to see that the bottles are up to the

mark, but not too full, the bottle being placed in a clean tub

to prevent waste. The corking-boot is buckled by a strap to the

knee, the bottle placed in it, and the cork, after being

squeezed in the press, driven in by a flat wooden mallet.

2168. As the wine draws near to the bottom of the cask, a thick

piece of muslin is placed in the strainer, to prevent the

viscous grounds from passing into the bottle.

2169. Having carefully counted the bottles, they are stored away

in their respective binns, a layer of sand or sawdust being

placed under the first tier, and another over it; a second tier

is laid over this, protected by a lath, the head of the second

being laid to the bottom of the first; over this another bed of

sawdust is laid, not too thick, another lath; and so on till the

binn is filled.

2170. Wine so laid in will be ready for use according to its

quality and age. Port wine, old in the wood, will be ready to

drink in five or six months; but if it is a fruity wine, it will

improve every year. Sherry, if of good quality, will be fit to

drink as soon as the "sickness" (as its first condition after

bottling is called) ceases, and will also improve; but the

cellar must be kept at a perfectly steady temperature, neither

too hot nor too cold, but about 55° or 60°, and absolutely free

from draughts of cold air.

DUTIES OF THE FOOTMAN.

2171. Where a single footman, or odd man, is the only male servant,

then, whatever his ostensible position, he is required to make himself

generally useful. He has to clean the knives and shoes, the furniture,

the plate; answer the visitors who call, the drawing-room and parlour

bells; and do all the errands. His life is no sinecure; and a methodical

arrangement of his time will be necessary, in order to perform his many

duties with any satisfaction to himself or his master.

2172. The footman only finds himself in stockings, shoes, and

washing. Where silk stockings, or other extra articles of linen

are worn, they are found by the family, as well as his livery, a

working dress, consisting of a pair of overalls, a waistcoat, a

fustian jacket, with a white or jean one for times when he is

liable to be called to answer the door or wait at breakfast;

and, on quitting his service, he is expected to leave behind him

any livery had within six months.

2173. The footman is expected to rise early, in order to get through all

his dirty work before the family are stirring. Boots and shoes, and

knives and forks, should be cleaned, lamps in use trimmed, his master's

clothes brushed, the furniture rubbed over; so that he may put aside his

working dress, tidy himself, and appear in a clean jean jacket to lay

the cloth and prepare breakfast for the family.

2174. We need hardly dwell on the boot-cleaning process: three

good brushes and good blacking must be provided; one of the

brushes hard, to brush off the mud; the other soft, to lay on

the blacking; the third of a medium hardness, for polishing; and

each should be kept for its particular use. The blacking should

be kept corked up, except when in use, and applied to the brush

with a sponge tied to a stick, which, when put away, rests in a

notch cut in the cork. When boots come in very muddy, it is a

good practice to wash off the mud, and wipe them dry with a

sponge; then leave them to dry very gradually on their sides,

taking care they are not placed near the fire, or scorched. Much

delicacy of treatment is required in cleaning ladies' boots, so

as to make the leather look well-polished, and the upper part

retain a fresh appearance, with the lining free from hand-marks,

which are very offensive to a lady of refined tastes.

2175. Patent leather boots require to be wiped with a wet

sponge, and afterwards with a soft dry cloth, and occasionally

with a soft cloth and sweet oil, blacking and polishing the edge

of the soles in the usual way, but so as not to cover the patent

polish with blacking. A little milk may also be used with very

good effect for patent leather boots.

2176. Top boots are still occasionally worn by gentlemen. While

cleaning the lower part in the usual manner, protect the tops,

by inserting a cloth or brown paper under the edges and bringing

it over them. In cleaning the tops, let the covering fall down

over the boot; wash the tops clean with soap and flannel, and

rub out any spots with pumice-stone. If the tops are to be

whiter, dissolve an ounce of oxalic acid and half an ounce of

pumice-stone in a pint of soft water; if a brown colour is

intended, mix an ounce of muriatic acid, half an ounce of alum,

half an ounce of gum Arabic, and half an ounce of spirit of

lavender, in a pint and a half of skimmed milk "turned." These

mixtures apply by means of a sponge, and polish, when dry, with

a rubber made of soft flannel.

2177. Knives are now generally cleaned by means of Kent's or

Masters's machine, which gives very little trouble, and is very

effective; before, however, putting the knives into the machine,

it is highly necessary that they be first washed in a little

warm (not hot) water, and then thoroughly wiped: if put into the

machine with any grease on them, it adheres to the brushes, and

consequently renders them unfit to use for the next knives that

may be put in. When this precaution is not taken, the machine

must come to pieces, so causing an immense amount of trouble,

which may all be avoided by having the knives thoroughly free

from grease before using the machine. Brushes are also used for

cleaning forks, which facilitate the operation. When knives are

so cleaned, see that they are carefully polished, wiped, and

with a good edge, the ferules and prongs free from dirt, and

place them in the basket with the handles all one way.

2178. Lamp-trimming requires a thorough acquaintance with the

mechanism; after that, constant attention to cleanliness, and an

occasional entire clearing out with hot water: when this is

done, all the parts should be carefully dried before filling

again with oil. When lacquered, wipe the lacquered parts with a

soft brush and cloth, and wash occasionally with weak soapsuds,

wiping carefully afterwards. Brass lamps may be cleaned with oil

and rottenstone every day when trimmed. With bronze, and other

ornamental lamps, more care will be required, and soft flannel

and oil only used, to prevent the removal of the bronze or

enamel. Brass-work, or any metal-work not lacquered, is cleaned

by a little oil and rottenstone made into a paste, or with fine

emery-powder and oil mixed in the same manner. A small portion

of sal ammoniac, beat into a fine powder and moistened with soft

water, rubbed over brass ornaments, and heated over a charcoal

fire, and rubbed dry with bran or whitening, will give to

brass-work the brilliancy of gold. In trimming moderator lamps,

let the wick be cut evenly all round; as, if left higher in one

place than it is in another, it will cause it to smoke and burn

badly. The lamp should then be filled with oil from a feeder,

and afterwards well wiped with a cloth or rag kept for the

purpose. If it can be avoided, never wash the chimneys of a

lamp, as it causes them to crack when they become hot. Small

sticks, covered with wash-leather pads, are the best things to

use for cleaning the glasses inside, and a clean duster for

polishing the outside. The globe of a moderator lamp should be

occasionally washed in warm soap-and-water, then well rinsed in

cold water, and either wiped dry or left to drain. Where

candle-lamps are used, take out the springs occasionally, and

free them well from the grease that adheres to them.

2179. French polish, so universally applied to furniture, is

easily kept in condition by dusting and rubbing with a soft

cloth, or a rubber of old silk; but dining-tables can only be

kept in order by hard rubbing, or rather by quick rubbing, which

warms the wood and removes all spots.

2180. Brushing clothes is a very simple but very necessary

operation. Fine cloths require to be brushed lightly, and with

rather a soft brush, except where mud is to be removed, when a

hard one is necessary, being previously beaten lightly to

dislodge the dirt. Lay the garment on a table, and brush it in

the direction of the nap. Having brushed it properly, turn the

sleeves back to the collar, so that the folds may come at the

elbow-joints; next turn the lappels or sides back over the

folded sleeves; then lay the skirts over level with the collar,

so that the crease may fall about the centre, and double one

half over the other, so as the fold comes in the centre of the

back.

2181. Having got through his dirty work, the single footman has now to

clean himself and prepare the breakfast. He lays the cloth on the table;

over it the breakfast-cloth, and sets the breakfast things in order, and

then proceeds to wait upon his master, if he has any of the duties of a

valet to perform.

2182. Where a valet is not kept, a portion of his duties falls to the

footman's share,--brushing the clothes among others. When the hat is

silk, it requires brushing every day with a soft brush; after rain, it

requires wiping the way of the nap before drying, and, when nearly dry,

brushing with the soft brush and with the hat-stick in it. If the

footman is required to perform any part of a valet's duties, he will

have to see that the housemaid lights a fire in the dressing-room in due

time; that the room is dusted and cleaned; that the washhand-ewer is

filled with soft water; and that the bath, whether hot or cold, is ready

when required; that towels are at hand; that hair-brushes and combs are

properly cleansed, and in their places; that hot water is ready at the

hour ordered; the dressing-gown and slippers in their place, the clean

linen aired, and the clothes to be worn for the day in their proper

places. After the master has dressed, it will be the footman's duty to

restore everything to its place properly cleansed and dry, and the whole

restored to order.

2183. At breakfast, when there is no butler, the footman carries up the

tea-urn, and, assisted by the housemaid, he waits during breakfast.

Breakfast over, he removes the tray and other things off the table,

folds up the breakfast-cloth, and sets the room in order, by sweeping

up all crumbs, shaking the cloth, and laying it on the table again,

making up the fire, and sweeping up the hearth.

2184. At luncheon-time nearly the same routine is observed, except where

the footman is either out with the carriage or away on other business,

when, in the absence of any butler, the housemaid must assist.

2185. For dinner, the footman lays the cloth, taking care that the table

is not too near the fire, if there is one, and that passage-room is

left. A tablecloth should be laid without a wrinkle; and this requires

two persons: over this the slips are laid, which are usually removed

preparatory to placing dessert on the table. He prepares knives, forks,

and glasses, with five or six plates for each person. This done, he

places chairs enough for the party, distributing them equally on each

side of the table, and opposite to each a napkin neatly folded, within

it a piece of bread or small roll, and a knife on the right side of each

plate, a fork on the left, and a carving-knife and fork at the top and

bottom of the table, outside the others, with the rests opposite to

them, and a gravy-spoon beside the knife. The fish-slice should be at

the top, where the lady of the house, with the assistance of the

gentleman next to her, divides the fish, and the soup-ladle at the

bottom: it is sometimes usual to add a dessert-knife and fork; at the

same time, on the right side also of each plate, put a wine-glass for as

many kinds of wine as it is intended to hand round, and a finger-glass

or glass-cooler about four inches from the edge. The latter are

frequently put on the table with the dessert.

2186. About half an hour before dinner, he rings the dinner-bell, where

that is the practice, and occupies himself with carrying up everything

he is likely to require. At the expiration of the time, having

communicated with the cook, he rings the real dinner-bell, and proceeds

to take it up with such assistance as he can obtain. Having ascertained

that all is in order, that his own dress is clean and presentable, and

his white cotton gloves are without a stain, he announces in the

drawing-room that dinner is served, and stands respectfully by the door

until the company are seated: he places himself on the left, behind his

master, who is to distribute the soup; where soup and fish are served

together, his place will be at his mistress's left hand; but he must be

on the alert to see that whoever is assisting him, whether male or

female, are at their posts. If any of the guests has brought his own

servant with him, his place is behind his master's chair, rendering such

assistance to others as he can, while attending to his master's wants

throughout the dinner, so that every guest has what he requires. This

necessitates both activity and intelligence, and should be done without

bustle, without asking any questions, except where it is the custom of

the house to hand round dishes or wine, when it will be necessary to

mention, in a quiet and unobtrusive manner, the dish or wine you

present.

2187. Salt-cellars should be placed on the table in number

sufficient for the guests, so that each may help themselves, or,

at least, their immediate neighbours.

DINNERS À LA RUSSE.

2188. In some houses the table is laid out with plate and glass,

and ornamented with flowers, the dessert only being placed on

the table, the dinner itself being placed on the sideboard, and

handed round in succession, in courses of soup, fish, entries,

meat, game, and sweets. This is not only elegant but economical,

as fewer dishes are required, the symmetry of the table being

made up with the ornaments and dessert. The various dishes are

also handed round when hot; but it involves additional and

superior attendance, as the wines are also handed round; and

unless the servants are very active and intelligent, many

blunders are likely to be made. (See p. 954.)

GENERAL OBSERVATIONS.

2189. While attentive to all, the footman should be obtrusive to none;

he should give nothing but on a waiter, and always hand it with the left

hand and on the left side of the person he serves, and hold it so that

the guest may take it with ease. In lifting dishes from the table, he

should use both hands, and remove them with care, so that nothing is

spilt on the table-cloth or on the dresses of the guests.

2190. Masters as well as servants sometimes make mistakes; but it is not

expected that a servant will correct any omissions, even if he should

have time to notice them, although with the best intentions: thus it

would not be correct, for instance, if he observed that his master took

wine with the ladies all round, as some gentlemen still continue to do,

but stopped at some one:--to nudge him on the shoulder and say, as was

done by the servant of a Scottish gentleman, "What ails you at her in

the green gown?" It will be better to leave the lady unnoticed than for

the servant thus to turn his master into ridicule.

2191. During dinner each person's knife, fork, plate, and spoon should

be changed as soon as he has done with it; the vegetables and sauces

belonging to the different dishes presented without remark to the

guests; and the footman should tread lightly in moving round, and, if

possible, should bear in mind, if there is a wit or humorist of the

party, whose good things keep the table in a roar, that they are not

expected to reach his ears.

2192. In opening wine, let it be done quietly, and without

shaking the bottle; if crusted, let it be inclined to the

crusted side, and decanted while in that position. In opening

champagne, it is not necessary to discharge it with a pop;

properly cooled, the cork is easily extracted without an

explosion; when the cork is out, the mouth of the bottle should

be wiped with the napkin over the footman's arm.

2193. At the end of the first course, notice is conveyed to the cook,

who is waiting to send up the second, which is introduced in the same

way as before; the attendants who remove the fragments, carrying the

dishes from the kitchen, and handing them to the footman or butler,

whose duty it is to arrange them on the table. After dinner, the

dessert-glasses and wines are placed on the table by the footman, who

places himself behind his master's chair, to supply wine and hand round

the ices and other refreshments, all other servants leaving the room.

2194. As soon as the drawing-room bell rings for tea, the footman enters

with the tray, which has been previously prepared; hands the tray round

to the company, with cream and sugar, the tea and coffee being generally

poured out, while another attendant hands cakes, toast, or biscuits. If

it is an ordinary family party, where this social meal is prepared by

the mistress, he carries the urn or kettle, as the case may be; hands

round the toast, or such other eatable as may be required, removing the

whole in the same manner when tea is over.

2195. After each meal, the footman's place is in his pantry:

here perfect order should prevail--a place for everything and

everything in its place. A sink, with hot and cold water laid

on, is very desirable,--cold absolutely necessary. Wooden bowls

or tubs of sufficient capacity are required, one for hot and

another for cold water. Have the bowl three parts full of clean

hot water; in this wash all plate and plated articles which are

greasy, wiping them before cleaning with the brush.

2196. The footman in small families, where only one man is kept,

has many of the duties of the upper servants to perform as well

as his own, and more constant occupation; he will also have the

arrangement of his time more immediately under his own control,

and he will do well to reduce it to a methodical division. All

his rough work should be done before breakfast is ready, when he

must appear clean, and in a presentable state. After breakfast,

when everything belonging to his pantry is cleaned and put in

its place, the furniture in the dining and drawing rooms

requires rubbing. Towards noon, the parlour luncheon is to be

prepared; and he must be at his mistress's disposal to go out

with the carriage, or follow her if she walks out.

2197. Glass is a beautiful and most fragile article: hence it

requires great care in washing. A perfectly clean wooden bowl is

best for this operation, one for moderately hot and another for

cold water. Wash the glasses well in the first and rinse them in

the second, and turn them down on a linen cloth folded two or

three times, to drain for a few minutes. When sufficiently

drained, wipe them with a cloth and polish with a finer one,

doing so tenderly and carefully. Accidents will happen; but

nothing discredits a servant in the drawing-room more than

continual reports of breakages, which, of course, must reach

that region.

2198. Decanters and water-jugs require still more tender

treatment in cleaning, inasmuch as they are more costly to

replace. Fill them about two-thirds with hot but not boiling

water, and put in a few pieces of well-soaped brown paper; leave

them thus for two or three hours; then shake the water up and

down in the decanters; empty this out, rinse them well with

clean cold water, and put them in a rack to drain. When dry,

polish them outside and inside, as far as possible, with a fine

cloth. To remove the crust of port or other wines, add a little

muriatic acid to the water, and let it remain for some time.

2199. When required to go out with the carriage, it is the footman's

duty to see that it has come to the door perfectly clean, and that the

glasses, and sashes, and linings, are free from dust. In receiving

messages at the carriage door, he should turn his ear to the speaker, so

as to comprehend what is said, in order that he may give his directions

to the coachman clearly. When the house he is to call at is reached, he

should knock, and return to the carriage for orders. In closing the door

upon the family, he should see that the handle is securely turned, and

that no part of the ladies' dress is shut in.

2200. It is the footman's duty to carry messages or letters for his

master or mistress to their friends, to the post, or to the

tradespeople; and nothing is more important than dispatch and exactness

in doing so, although writing even the simplest message is now the

ordinary and very proper practice. Dean Swift, among his other quaint

directions, all of which are to be read by contraries, recommends a

perusal of all such epistles, in order that you may be the more able to

fulfil your duty to your master. An old lady of Forfarshire had one of

those odd old Caleb Balderston sort of servants, who construed the Dean

of St. Patrick more literally. On one occasion, when dispatch was of

some importance, knowing his inquiring nature, she called her Scotch

Paul Pry to her, opened the note, and read it to him herself, saying,

"Now, Andrew, you ken a' aboot it, and needna' stop to open and read it,

but just take it at once." Probably most of the notes you are expected

to carry might, with equal harmlessness, be communicated to you; but it

will be better not to take so lively an interest in your mistress's

affairs.

2201. Politeness and civility to visitors is one of the things masters

and mistresses have a right to expect, and should exact rigorously. When

visitors present themselves, the servant charged with the duty of

opening the door will open it promptly, and answer, without hesitation,

if the family are "not at home," or "engaged;" which generally means the

same thing, and might be oftener used with advantage to morals. On the

contrary, if he has no such orders, he will answer affirmatively, open

the door wide to admit them, and precede them to open the door of the

drawing-room. If the family are not there, he will place chairs for

them, open the blinds (if the room is too dark), and intimate civilly

that he goes to inform his mistress. If the lady is in her drawing-room,

he announces the name of the visitors, having previously acquainted

himself with it. In this part of his duty it is necessary to be very

careful to repeat the names correctly; mispronouncing names is very apt

to give offence, and leads sometimes to other disagreeables. The writer

was once initiated into some of the secrets on the "other side" of a

legal affair in which he took an interest, before he could correct a

mistake made by the servant in announcing him. When the visitor is

departing, the servant should be at hand, ready, when rung for, to open

the door; he should open it with a respectful manner, and close it

gently when the visitors are fairly beyond the threshold. When several

visitors arrive together, he should take care not to mix up the

different names together, where they belong to the same family, as Mr.,

Mrs., and Miss; if they are strangers, he should announce each as

distinctly as possible.

2202. _Receptions and Evening Parties_.--The drawing-rooms being

prepared, the card-tables laid out with cards and counters, and such

other arrangements as are necessary made for the reception of the

company, the rooms should be lighted up as the hour appointed

approaches. Attendants in the drawing-room, even more than in the

dining-room, should move about actively but noiselessly; no creaking of

shoes, which is an abomination; watching the lights from time to time,

so as to keep up their brilliancy. But even if the attendant likes a

game of cribbage or whist himself, he must not interfere in his master

or mistress's game, nor even seem to take an interest in it. We once

knew a lady who had a footman, and both were fond of a game of

cribbage,--John in the kitchen, the lady in her drawing-room. The lady

was a giver of evening parties, where she frequently enjoyed her

favourite amusement. While handing about the tea and toast, John could

not always suppress his disgust at her mistakes. "There is more in that

hand, ma'am," he has been known to say; or, "Ma'am, you forgot to count

his nob;" in fact, he identified himself with his mistress's game, and

would have lost twenty places rather than witness a miscount. It is not

necessary to adopt his example on this point, although John had many

qualities a good servant might copy with advantage.

THE COACHHOUSE AND STABLES.

2203. THE HORSE is the noblest of quadrupeds, whether we view

him in his strength, his sagacity, or his beauty. He is also the

most useful to man of all the animal creation; but his delicacy

is equal to his power and usefulness. No other animal, probably,

is so dependent on man in the state of domestication to which he

has been reduced, or deteriorates so rapidly under exposure, bad

feeding, or bad grooming. It is, therefore, a point of humanity,

not to speak of its obvious impolicy, for the owner of horses to

overlook any neglect in their feeding or grooming. His interest

dictates that so valuable an animal should be well housed, well

fed, and well groomed; and he will do well to acquire so much of

stable lore as will enable him to judge of these points himself.

In a general way, where a horse's coat is habitually rough and

untidy, there is a sad want of elbow-grease in the stable. When

a horse of tolerable breeding is dull and spiritless, he is

getting ill or badly fed; and where he is observed to perspire

much in the stables, is overfed, and probably eats his litter in

addition to his regular supply of food.

2204. _Stables_.--The architectural form of the stables will be

subject to other influences than ours; we confine ourselves,

therefore, to their internal arrangements. They should be roomy

in proportion to the number of stalls; warm, with good

ventilation, and perfectly free from cold draughts; the stalls

roomy, without excess, with good and well-trapped drainage, so

as to exclude bad smells; a sound ceiling to prevent the

entrance of dust from the hayloft, which is usually above them;

and there should be plenty of light, coming, however, either

from above or behind, so as not to glare in the horse's eye.

2205. _Heat_.--The first of these objects is attained, if the

stables are kept within a degree or two of 50° in winter, and

60° in summer; although some grooms insist on a much higher

temperature, in the interests of their own labour.

2206. _Ventilation_ is usually attained by the insertion of one

or more tubes or boxes of wood or iron through the ceiling and

the roof, with a sloping covering over the opening, to keep out

rain, and valves or ventilators below to regulate the

atmosphere, with openings in the walls for the admission of

fresh air: this is still a difficulty, however; for the

effluvium of the stable is difficult to dispel, and draughts

must be avoided. This is sometimes accomplished by means of

hollow walls with gratings at the bottom outside, for the exit

of bad air, which is carried down through the hollow walls and

discharged at the bottom, while, for the admission of fresh air,

the reverse takes place: the fresh by this means gets diffused

and heated before it is discharged into the stable.

2207. _The Stalls_ should be divided by partitions of wood-work

eight or nine feet high at the head and six at the heels, and

nine feet deep, so as to separate each horse from its neighbour.

A hay-rack placed within easy reach of the horse, of wood or

iron, occupies either a corner or the whole breadth of the

stall, which should be about six feet for on ordinary-sized

horse. A manger, formerly of wood, but of late years more

generally of iron lined with enamel, occupies a corner of the

stall. The pavement of the stall should be nearly level, with a

slight incline towards the gutter, to keep the bed dry, paved

with hard Dutch brick laid on edge, or asphalte, or smithy

clinkers, or rubble-stones, laid in strong cement. In the

centre, about five feet from the wall, a grating should be

firmly fixed in the pavement, and in communication with a

well-trapped drain to carry off the water; the gutter outside

the stall should also communicate with the drains by trapped

openings. The passage between the stall and the hall should be

from five to six feet broad at least; on the wall, opposite to

each stall, pegs should be placed for receiving the harness and

other things in daily use.

2208. _A Harness-room_ is indispensable to every stable. It

should be dry and airy, and furnished with a fireplace and

boiler, both for the protection of the harness and to prepare

mashes for the horses when required. The partition-wall should

be boarded where the harness goes, with pegs to hang the various

pieces of harness on, with saddle-trees to rest the saddles on,

a cupboard for the brushes, sponges, and leathers, and a lock-up

corn-bin.

2209. _The furniture_ of a stable with coachhouse, consists of

coach-mops, jacks for raising the wheels, horse-brushes,

spoke-brushes, water-brushes, crest and bit-brushes,

dandy-brushes, currycombs, birch and heath brooms,

trimming-combs, scissors and pickers, oil-cans and brushes,

harness-brushes of three sorts, leathers, sponges for horse and

carriage, stable-forks, dung-baskets or wheelbarrow, corn-sieves

and measures, horse-cloths and stable pails, horn or glass

lanterns. Over the stables there should be accommodation for the

coachman or groom to sleep. Accidents sometimes occur, and he

should be at hand to interfere.

DUTIES OF THE COACHMAN, GROOM, AND STABLE-BOY.

2210. _The Establishment_ we have in view will consist of coachman,

groom, and stable-boy, who are capable of keeping in perfect order four

horses, and perhaps the pony. Of this establishment the coachman is

chief. Besides skill in driving, he should possess a good general

knowledge of horses; he has usually to purchase provender, to see that

the horses are regularly fed and properly groomed, watch over their

condition, apply simple remedies to trifling ailments in the animals

under his charge, and report where he observes symptoms of more serious

ones which he does not understand. He has either to clean the carriage

himself, or see that the stable-boy does it properly.

2211. _The Groom's_ first duties are to keep his horses in condition;

but he is sometimes expected to perform the duties of a valet, to ride

out with his master, on occasions, to wait at table, and otherwise

assist in the house: in these cases, he should have the means of

dressing himself, and keeping his clothes entirely away from the

stables. In the morning, about six o'clock, or rather before, the

stables should be opened and cleaned out, and the horses fed, first by

cleaning the rack and throwing in fresh hay, putting it lightly in the

rack, that the horses may get it out easily; a short time afterwards

their usual morning feed of oats should be put into the manger. While

this is going on, the stable-boy has been removing the stable-dung, and

sweeping and washing out the stables, both of which should be done every

day, and every corner carefully swept, in order to keep the stable sweet

and clean. The real duties of the groom follow: where the horses are not

taken out for early exercise, the work of grooming immediately

commences. "Having tied up the head," to use the excellent description

of the process given by old Barrett, "take a currycomb and curry him all

over the body, to raise the dust, beginning first at the neck, holding

the left cheek of the headstall in the left hand, and curry him from the

setting-on of his head all over the body to the buttocks, down to the

point of the hock; then change your hands, and curry him before, on his

breast, and, laying your right arm over his back, join your right side

to his left, and curry him all under the belly near the fore-bowels, and

so all over from the knees and back upwards; after that, go to the far

side and do that likewise. Then take a dead horse's tail, or, failing

that, a cotton dusting-cloth, and strike that away which the currycomb

hath raised. Then take a round brush made of bristles, with a leathern

handle, and dress him all over, both head, body, and legs, to the very

fetlocks, always cleansing the brush from the dust by rubbing it with

the currycomb. In the curry-combing process, as well as brushing, it

must be applied with mildness, especially with fine-skinned horses;

otherwise the tickling irritates them much. The brushing is succeeded by

a hair-cloth, with which rub him all over again very hard, both to take

away loose hairs and lay his coat; then wash your hands in fair water,

and rub him all over while they are wet, as well over the head as the

body. Lastly, take a clean cloth, and rub him all over again till he be

dry; then take another hair-cloth, and rub all his legs exceeding well

from the knees and hocks downwards to his hoofs, picking and dressing

them very carefully about the fetlocks, so as to remove all gravel and

dust which will sometimes lie in the bending of the joints." In addition

to the practice of this old writer, modern grooms add wisping, which

usually follows brushing. The best wisp is made from a hayband,

untwisted, and again doubled up after being moistened with water: this

is applied to every part of the body, as the brushing had been, by

changing the hands, taking care in all these operations to carry the

hand in the direction of the coat. Stains on the hair are removed by

sponging, or, when the coat is very dirty, by the water-brush; the whole

being finished off by a linen or flannel cloth. The horsecloth should

now be put on by taking the cloth in both hands, with the outside next

you, and, with your right hand to the off side, throw it over his back,

placing it no farther back than will leave it straight and level, which

will be about a foot from the tail. Put the roller round, and the

pad-piece under it, about six or eight inches from the fore legs. The

horse's head is now loosened; he is turned about in his stall to have

his head and ears rubbed and brushed over every part, including throat,

with the dusting-cloth, finishing by "pulling his ears," which all

horses seem to enjoy very much. This done, the mane and foretop should

be combed out, passing a wet sponge over them, sponging the mane on both

sides, by throwing it back to the midriff, to make it lie smooth. The

horse is now returned to his headstall, his tail combed out, cleaning it

of stains with a wet brush or sponge, trimming both tail and mane, and

forelock when necessary, smoothing them down with a brush on which a

little oil has been dropped.

2212. Watering usually follows dressing; but some horses refuse

their food until they have drunk: the groom should not,

therefore, lay down exclusive rules on this subject, but study

the temper and habits of his horse.

2213. _Exercise_.--All horses not in work require at least two

hours' exercise daily; and in exercising them a good groom will

put them through the paces to which they have been trained. In

the case of saddle-horses he will walk, trot, canter, and gallop

them, in order to keep them up to their work. With draught

horses they ought to be kept up to a smart walk and trot.

2214. _Feeding_ must depend on their work, but they require

feeding three times a day, with more or less corn each time,

according to their work. In the fast coaching days it was a

saying among proprietors, that "his belly was the measure of his

food;" but the horse's appetite is not to be taken as a

criterion of the quantity of food under any circumstances.

Horses have been known to consume 40 lbs. of hay in twenty-four

hours, whereas 16 lbs. to 18 lbs. is the utmost which should

have been given. Mr. Croall, an extensive coach proprietor in

Scotland, limited his horses to 4-1/2 lbs. cut straw, 8 lbs.

bruised oats, and 2-1/2 lbs. bruised beans, in the morning and

noon, giving them at night 25 lbs. of the following; viz., 560

lbs. steamed potatoes, 36 lbs. barley-dust, 40 lbs. cut straw,

and 6 lbs. salt, mixed up together: under this the horses did

their work well. The ordinary measure given a horse is a peck of

oats, about 40 lbs. to the bushel, twice a day, a third feed and

a rack-full of hay, which may be about 15 lbs. or 18 lbs., when

he is in full work.

2215. You cannot take up a paper without having the question

put, "Do you bruise your oats?" Well, that depends on

circumstances: a fresh young horse can bruise its own oats when

it can get them; but aged horses, after a time, lose the power

of masticating and bruising them, and bolt them whole; thus much

impeding the work of digestion. For an old horse, then, bruise

the oats; for a young one it does no harm and little good. Oats

should be bright and dry, and not too new. Where they are new,

sprinkle them with salt and water; otherwise, they overload the

horse's stomach. Chopped straw mixed with oats, in the

proportion of a third of straw or hay, is a good food for horses

in full work; and carrots, of which horses are remarkably fond,

have a perceptible effect in a short time on the gloss of the

coat.

2216. The water given to a horse merits some attention; it

should not be too cold; hard water is not to be recommended;

stagnant or muddy water is positively injurious; river water is

the best for all purposes; and anything is preferable to spring

water, which should be exposed to the sun in summer for an hour

or two, and stirred up before using it; a handful of oatmeal

thrown into the pail will much improve its quality.

2217. _Shoeing_.--A horse should not be sent on a journey or any

other hard work immediately after new shoeing;--the stiffness

incidental to new shoes is not unlikely to bring him down. A

day's rest, with reasonable exercise, will not be thrown away

after this operation. On reaching home very hot, the groom

should walk him about for a few minutes; this done, he should

take off the moisture with the scraper, and afterwards wisp him

over with a handful of straw and a flannel cloth: if the cloth

is dipped in some spirit, all the better. He should wash, pick,

and wipe dry the legs and feet, take off the bridle and crupper,

and fasten it to the rack, then the girths, and put a wisp of

straw under the saddle. When sufficiently cool, the horse should

have some hay given him, and then a feed of oats: if he refuse

the latter, offer him a little wet bran, or a handful of oatmeal

in tepid water. When he has been fed, he should be thoroughly

cleaned, and his body-clothes put on, and, if very much harassed

with fatigue, a little good ale or wine will be well bestowed on

a valuable horse, adding plenty of fresh litter under the belly.

2218. _Bridles_.--Every time a horse is unbridled, the bit

should be carefully washed and dried, and the leather wiped, to

keep them sweet, as well as the girths and saddle, the latter

being carefully dried and beaten with a switch before it is

again put on. In washing a horse's feet after a day's work, the

master should insist upon the legs and feet being washed

thoroughly with a sponge until the water flows over them, and

then rubbed with a brush till quite dry.

2219. _Harness_, if not carefully preserved, very soon gets a

shabby tarnished appearance. Where the coachman has a proper

harness-room and sufficient assistance, this is inexcusable and

easily prevented. The harness-room should have a wooden lining

all round, and be perfectly dry and well ventilated. Around the

walls, hooks and pegs should be placed, for the several pieces

of harness, at such a height as to prevent their touching the

ground; and every part of the harness should have its peg or

hook,--one for the halters, another for the reins, and others

for snaffles and other bits and metal-work; and either a wooden

horse or saddle-trees for the saddles and pads. All these parts

should be dry, clean, and shining. This is only to be done by

careful cleaning and polishing, and the use of several requisite

pastes. The metallic parts, when white, should be cleaned by a

soft brush and plate-powder; the copper and brass parts

burnished with rottenstone-powder and oil,--steel with

emery-powder; both made into a paste with a little oil.

2220. An excellent paste for polishing harness and the

leather-work of carriages, is made by melting 8 lbs. of yellow

wax, stirring it till completely dissolved. Into this pour 1 lb.

of litharge of the shops, which has been pounded up with water,

and dried and sifted through a sieve, leaving the two, when

mixed, to simmer on the fire, stirring them continually till all

is melted. When it is a little cool, mix this with 1-1/4 lb. of

good ivory-black; place this again on the fire, and stir till it

boils anew, and suffer it to cool. When cooled a little, add

distilled turpentine till it has the consistence of a thickish

paste, scenting it with any essence at hand, thinning it when

necessary from time to time, by adding distilled turpentine.

2221. When the leather is old and greasy, it should be cleaned

before applying this polish, with a brush wetted in a weak

solution of potass and water, washing afterwards with soft river

water, and drying thoroughly. If the leather is not black, one

or two coats of black ink may be given before applying the

polish. When quite dry, the varnish should be laid on with a

soft shoe-brush, using also a soft brush to polish the leather.

2222. When the leather is very old, it may be softened with

fish-oil, and, after putting on the ink, a sponge charged with

distilled turpentine passed over, to scour the surface of the

leather, which should be polished as above.

2223. _For fawn or yellow-coloured leather_, take a quart of

skimmed milk, pour into it 1 oz. of sulphuric acid, and, when

cold, add to it 4 oz. of hydrochloric acid, shaking the bottle

gently until it ceases to emit white vapours; separate the

coagulated from the liquid part, by straining through a sieve,

and store it away till required. In applying it, clean the

leather by a weak solution of oxalic acid, washing it off

immediately, and apply the composition when dry with a sponge.

2224. _Wheel-grease_ is usually purchased at the shops; but a

good paste is made as follows:--Melt 80 parts of grease, and

stir into it, mixing it thoroughly and smoothly, 20 parts of

fine black-lead in powder, and store away in a tin box for use.

This grease is used in the mint at Paris, and is highly

approved.

2225. _Carriages_ in an endless variety of shapes and names are

continually making their appearance; but the hackney cab or

clarence seems most in request for light carriages; the family

carriage of the day being a modified form of the clarence

adapted for family use. The carriage is a valuable piece of

furniture, requiring all the care of the most delicate

upholstery, with the additional disadvantage of continual

exposure to the weather and to the muddy streets.

2216. It requires, therefore, to be carefully cleaned before putting

away, and a coach-house perfectly dry and well ventilated, for the

wood-work swells with moisture; it shrinks also with heat, unless the

timber has undergone a long course of seasoning: it should also have a

dry floor, a boarded one being recommended. It must be removed from the

ammoniacal influence of the stables, from open drains and cesspools, and

other gaseous influences likely to affect the paint and varnish. When

the carriage returns home, it should be carefully washed and dried, and

that, if possible, before the mud has time to dry on it. This is done by

first well slushing it with clean water, so as to wash away all

particles of sand, having first closed the sashes to avoid wetting the

linings. The body is then gone carefully over with a soft mop, using

plenty of clean water, and penetrating into every corner of the carved

work, so that not an atom of dirt remains; the body of the carriage is

then raised by placing the jack under the axletree and raising it so

that the wheel turns freely; this is now thoroughly washed with the mop

until the dirt is removed, using a water-brush for corners where the mop

does not penetrate. Every particle of mud and sand removed by the mop,

and afterwards with a wet sponge, the carriage is wiped dry, and, as

soon after as possible, the varnish is carefully polished with soft

leather, using a little sweet oil for the leather parts, and even for

the panels, so as to check any tendency of the varnish to crack. Stains

are removed by rubbing them with the leather and sweet oil; if that

fails, a little Tripoli powder mixed with the oil will be more

successful.

2227. In preparing the carriage for use, the whole body should be rubbed

over with a clean leather and carefully polished, the iron-work and

joints oiled, the plated and brass-work occasionally cleaned,--the one

with plate-powder, or with well-washed whiting mixed with sweet oil, and

leather kept for the purpose,--the other with rottenstone mixed with a

little oil, and applied without too much rubbing, until the paste is

removed; but, if rubbed every day with the leather, little more will be

required to keep it untarnished. The linings require careful brushing

every day, the cushions being taken out and beaten, and the glass sashes

should always be bright and clean. The wheel-tires and axletree are

carefully seen to, and greased when required, the bolts and nuts

tightened, and all the parts likely to get out of order overhauled.

2228. These duties, however, are only incidental to the coachman's

office, which is to drive; and much of the enjoyment of those in the

carriage depends on his proficiency in his art,--much also of the wear

of the carriage and horses. He should have sufficient knowledge of the

construction of the carriage to know when it is out of order,--to know,

also, the pace at which he can go over the road he has under him,

without risking the springs, and without shaking those he is driving too

much.

2229. Having, with or without the help of the groom or stable-boy, put

his horses to the carriage, and satisfied himself, by walking round

them, that everything is properly arranged, the coachman proceeds to the

off-side of the carriage, takes the reins from the back of the horses,

where they were thrown, buckles them together, and, placing his foot on

the step, ascends to his box, having his horses now entirely under

control. In ordinary circumstances, he is not expected to descend, for

where no footman accompanies the carriage, the doors are usually so

arranged that even a lady may let herself out, if she wishes it, from

the inside. The coachman's duties are to avoid everything approaching an

accident, and all his attention is required to guide his horses.

2230. The pace at which he drives will depend upon his

orders,--in all probability a moderate pace of seven or eight

miles an hour; less speed is injurious to the horses, getting

them into lazy and sluggish habits; for it is wonderful how soon

these are acquired by some horses. The writer was once employed

to purchase a horse for a country friend, and he picked a very

handsome gelding out of Collins's stables, which seemed to

answer to his friend's wants. It was duly committed to the

coachman who was to drive it, after some very successful trials

in harness and out of it, and seemed likely to give great

satisfaction. After a time, the friend got tired of his

carriage, and gave it up; as the easiest mode of getting rid of

the horse, it was sent up to the writer's stables,--a present.

Only twelve months had elapsed; the horse was as handsome as

ever, with plenty of flesh, and a sleek glossy coat, and he was

thankfully enough received; but, on trial, it was found that a

stupid coachman, who was imbued with one of their old maxims,

that "it's the pace that kills," had driven the horse, capable

of doing his nine miles an hour with ease, at a jog-trot of four

miles, or four and a half; and now, no persuasion of the whip

could get more out of him. After many unsuccessful efforts to

bring him back to his pace, in one of which a break-down

occurred, under the hands of a professional trainer, he was sent

to the hammer, and sold for a sum that did not pay for the

attempt to break him in. This maxim, therefore, "that it's the

pace that kills," is altogether fallacious in the moderate sense

in which we are viewing it. In the old coaching days, indeed,

when the Shrewsbury "Wonder" drove into the inn yard while the

clock was striking, week after week and mouth after month, with

unerring regularity, twenty-seven hours to a hundred and

sixty-two miles; when the "Quicksilver" mail was timed to eleven

miles an hour between London and Plymouth, with a fine of £5 to

the driver if behind time; when the Brighton "Age," "tool'd" and

horsed by the late Mr. Stevenson, used to dash round the square

as the fifth hour was striking, having stopped at the half-way

house while his servant handed a sandwich and a glass of sherry

to his passengers,--then the pace was indeed "killing." But the

truth is, horses that are driven at a jog-trot pace lose that

_élan_ with which a good driver can inspire them, and they are

left to do their work by mere weight and muscle; therefore,

unless he has contrary orders, a good driver will choose a smart

pace, but not enough to make his horses perspire: on level roads

this should never be seen.

2231. In choosing his horses, every master will see that they

are properly paired,--that their paces are about equal. When

their habits differ, it is the coachman's duty to discover how

he can, with least annoyance to the horses, get that pace out of

them. Some horses have been accustomed to be driven on the

check, and the curb irritates them; others, with harder mouths,

cannot be controlled with the slight leverage this affords; he

must, therefore, accommodate the horses as he best can. The

reins should always be held so that the horses are "in hand;"

but he is a very bad driver who always drives with a tight rein;

the pain to the horse is intolerable, and causes him to rear and

plunge, and finally break sway, if he can. He is also a bad

driver when the reins are always slack; the horse then feels

abandoned to himself; he is neither directed nor supported, and

if no accident occurs, it is great good luck.

2232. The true coachman's hands are so delicate and gentle, that the

mere weight of the reins is felt on the bit, and the directions are

indicated by a turn of the wrist rather than by a pull; the horses are

guided and encouraged, and only pulled up when they exceed their

intended pace, or in the event of a stumble; for there is a strong

though gentle hand on the reins.

2233. _The Whip_, in the hands of a good driver, and with well-bred

cattle, is there, more as a precaution than a "tool" for frequent use;

if he uses it, it is to encourage, by stroking the flanks; except,

indeed, he has to punish some waywardness of temper, and then he does it

effectually, taking care, however, that it is done on the flank, where

there is no very tender part, never on the crupper. In driving, the

coachman should never give way to temper. How often do we see horses

stumble from being conducted, or at least "allowed," to go over bad

ground by some careless driver, who immediately wreaks that vengeance on

the poor horse which might, with much more justice, be applied to his

own brutal shoulders. The whip is of course useful, and even necessary,

but should be rarely used, except to encourage and excite the horses.

DUTIES OF THE VALET.

2234. _Attendants on the Person_.-"No man is a hero to his valet," saith

the proverb; and the corollary may run, "No lady is a heroine to her

maid." The infirmities of humanity are, perhaps, too numerous and too

equally distributed to stand the severe microscopic tests which

attendants on the person have opportunities of applying. The valet and

waiting-maid are placed near the persons of the master and mistress,

receiving orders only from them, dressing them, accompanying them in all

their journeys, the confidants and agents of their most unguarded

moments, of their most secret habits, and of course subject to their

commands,--even to their caprices; they themselves being subject to

erring judgment, aggravated by an imperfect education. All that can be

expected from such servants is polite manners, modest demeanour, and a

respectful reserve, which are indispensable. To these, good sense, good

temper, some self-denial, and consideration for the feelings of others,

whether above or below them in the social scale, will be useful

qualifications. Their duty leads them to wait on those who are, from

sheer wealth, station, and education, more polished, and consequently

more susceptible of annoyance; and any vulgar familiarity of manner is

opposed to all their notions of self-respect. Quiet unobtrusive manners,

therefore, and a delicate reserve in speaking of their employers, either

in praise or blame, is as essential in their absence, as good manners

and respectful conduct in their presence.

2235. Some of the duties of the valet we have just hinted at in treating

of the duties of the footman in a small family. His day commences by

seeing that his master's dressing-room is in order; that the housemaid

has swept and dusted it properly; that the fire is lighted and burns

cheerfully; and some time before his master is expected, he will do well

to throw up the sash to admit fresh air, closing it, however, in time to

recover the temperature which he knows his master prefers. It is now his

duty to place the body-linen on the horse before the fire, to be aired

properly; to lay the trousers intended to be worn, carefully brushed and

cleaned, on the back of his master's chair; while the coat and

waistcoat, carefully brushed and folded, and the collar cleaned, are

laid in their place ready to put on when required. All the articles of

the toilet should be in their places, the razors properly set and

stropped, and hot water ready for use.

2236. Gentlemen generally prefer performing the operation of shaving

themselves, but a valet should be prepared to do it if required; and he

should, besides, be a good hairdresser. Shaving over, he has to brush

the hair, beard, and moustache, where that appendage is encouraged,

arranging the whole simply and gracefully, according to the age and

style of countenance. Every fortnight, or three weeks at the utmost, the

hair should be cut, and the points of the whiskers trimmed as often as

required. A good valet will now present the various articles of the

toilet as they are wanted; afterwards, the body-linen, neck-tie, which

he will put on, if required, and, afterwards, waistcoat, coat, and

boots, in suitable order, and carefully brushed and polished.

2237. Having thus seen his master dressed, if he is about to go out, the

valet will hand him his cane, gloves, and hat, the latter well brushed

on the outside with a soft brush, and wiped inside with a clean

handkerchief, respectfully attend him to the door, and open it for him,

and receive his last orders for the day.

2238. He now proceeds to put everything in order in the dressing-room,

cleans the combs and brushes, and brushes and folds up any clothes that

may be left about the room, and puts them away in the drawers.

2239. Gentlemen are sometimes indifferent as to their clothes and

appearance; it is the valet's duty, in this case, where his master

permits it, to select from the wardrobe such things as are suitable for

the occasion, so that he may appear with scrupulous neatness and

cleanliness; that his linen and neck-tie, where that is white or

coloured, are unsoiled; and where he is not accustomed to change them

every day, that the cravat is turned, and even ironed, to remove the

crease of the previous fold. The coat collar,--which where the hair is

oily and worn long, is apt to get greasy--should also be examined; a

careful valet will correct this by removing the spots day by day as they

appear, first by moistening the grease-spots with a little rectified

spirits of wine or spirits of hartshorn, which has a renovating effect,

and the smell of which soon disappears. The grease is dissolved and

removed by gentle scraping. The grease removed, add a little more of the

spirit, and rub with a piece of clean cloth; finish by adding a few

drops more; rub it with the palm of the hand, in the direction of the

grain of the cloth, and it will be clean and glossy as the rest of the

garment.

2240. Polish for the boots is an important matter to the valet,

and not always to be obtained good by purchase; never so good,

perhaps, as he can make for himself after the following

recipes:--Take of ivory-black and treacle each 4 oz., sulphuric

acid 1 oz., best olive-oil 2 spoonfuls, best white-wine vinegar

3 half-pints: mix the ivory-black and treacle well in an earthen

jar; then add the sulphuric acid, continuing to stir the

mixture; next pour in the oil; and, lastly, add the vinegar,

stirring it in by degrees, until thoroughly incorporated.

241. Another polish is made by mixing 1 oz. each of pounded

galls and logwood-chips, and 3 lbs. of red French vine

(ordinaire). Boil together till the liquid is reduced to half

the quantity, and pour it off through a strainer. Now take 1/2

lb. each of pounded gum-arabic and lump-sugar, 1 oz. of green

copperas, and 3 lbs. of brandy. Dissolve the gum-arabic in the

preceding decoction, and add the sugar and copperas: when all is

dissolved and mixed together, stir in the brandy, mixing it

smoothly. This mixture will yield 5 or 6 lbs. of a very superior

polishing paste for boots and shoes.

2242. It is, perhaps, unnecessary to add, that having discharged all the

commissions intrusted to him by his master, such as conveying notes or

messages to friends, or the tradesmen, all of which he should punctually

and promptly attend to, it is his duty to be in waiting when his master

returns home to dress for dinner, or for any other occasion, and to have

all things prepared for this second dressing. Previous to this, he

brings under his notice the cards of visitors who may have called,

delivers the messages be may have received for him, and otherwise

acquits himself of the morning's commissions, and receives his orders

for the remainder of the day. The routine of his evening duty is to have

the dressing-room and study, where there is a separate one, arranged

comfortably for his master, the fires lighted, candles prepared,

dressing-gown and slippers in their place, and aired, and everything in

order that is required for his master's comforts.

FEMALE DOMESTICS.

DUTIES OF THE LADY'S-MAID.

2243. The duties of a lady's-maid are more numerous, and perhaps more

onerous, than those of the valet; for while the latter is aided by the

tailor, the hatter, the linen-draper, and the perfumer, the lady's-maid

has to originate many parts of the mistress's dress herself: she should,

indeed, be a tolerably expert milliner and dressmaker, a good

hairdresser, and possess some chemical knowledge of the cosmetics with

which the toilet-table is supplied, in order to use them with safety and

effect. Her first duty in the morning, after having performed her own

toilet, is to examine the clothes put off by her mistress the evening

before, either to put them away, or to see that they are all in order to

put on again. During the winter, and in wet weather, the dresses should

be carefully examined, and the mud removed. Dresses of tweed, and other

woollen materials, may be laid out on a table and brushed all over; but

in general, even in woollen fabrics, the lightness of the tissues

renders brushing unsuitable to dresses, and it is better to remove the

dust from the folds by beating them lightly with a handkerchief or thin

cloth. Silk dresses should never be brushed, but rubbed with a piece of

merino, or other soft material, of a similar colour, kept for the

purpose. Summer dresses of barège, muslin, mohair, and other light

materials, simply require shaking; but if the muslin be tumbled, it must

be ironed afterwards. If the dresses require slight repair, it should be

done at once: "a stitch in time saves nine."

2244. The bonnet should be dusted with a light feather plume, in

order to remove every particle of dust; but this has probably

been done, as it ought to have been, the night before. Velvet

bonnets, and other velvet articles of dress, should be cleaned

with a soft brush. If the flowers with which the bonnet is

decorated have been crushed or displaced, or the leaves tumbled,

they should be raised and readjusted by means of flower-pliers.

If feathers have suffered from damp, they should be held near

the fire for a few minutes, and restored to their natural state

by the hand or a soft brush.

2245. _The Chausserie_, or foot-gear of a lady, is one of the

few things left to mark her station, and requires special care.

Satin boots or shoes should be dusted with a soft brush, or

wiped with a cloth. Kid or varnished leather should have the mud

wiped off with a sponge charged with milk, which preserves its

softness and polish. The following is also an excellent polish

for applying to ladies' boots, instead of blacking them:--Mix

equal proportions of sweet-oil, vinegar, and treacle, with 1 oz.

of lamp-black. When all the ingredients are thoroughly

incorporated, rub the mixture on the boots with the palm of the

hand, and put them in a cool place to dry. Ladies' blacking,

which may be purchased in 6d, and 1s. bottles, is also very much

used for patent leather and kid boots, particularly when they

are a little worn. This blacking is merely applied with a piece

of sponge, and the boots should not be put on until the blacking

is dry und hardened.

2246. These various preliminary offices performed, the lady's-maid

should prepare for dressing her mistress, arranging her dressing-room,

toilet-table, and linen, according to her mistress's wishes and habits.

The details of dressing we need not touch upon,--every lady has her own

mode of doing so; but the maid should move about quietly, perform any

offices about her mistress's person, as lacing stays, gently, and adjust

her linen smoothly.

2247. Having prepared the dressing-room by lighting the fire, sweeping

the hearth, and made everything ready for dressing her mistress, placed

her linen before the fire to air, and laid out the various articles of

dress she is to wear, which will probably have been arranged the

previous evening, the lady's-maid is prepared for the morning's duties.

2248. _Hairdressing_ is the most important part of the lady's-maid's

office. If ringlets are worn, remove the curl-papers, and, after

thoroughly brushing the back hair both above and below, dress it

according to the prevailing fashion. If bandeaux are worn, the hair is

thoroughly brushed and frizzed outside and inside, folding the hair back

round the head, brushing it perfectly smooth, giving it a glossy

appearance by the use of pomades, or oil, applied by the palm of the

hand, smoothing it down with a small brush dipped in bandoline. Double

bandeaux are formed by bringing most of the hair forward, and rolling it

over frizettes made of hair the same colour as that of the wearer: it is

finished behind by plaiting the hair, and arranging it in such a manner

as to look well with the head-dress.

2249. Lessons in hairdressing may be obtained, and at not an

unreasonable charge. If a lady's-maid can afford it, we would advise her

to initiate herself in the mysteries of hairdressing before entering on

her duties. If a mistress finds her maid handy, and willing to learn,

she will not mind the expense of a few lessons, which are almost

necessary, as the fashion and mode of dressing the hair is so

continually changing. Brushes and combs should be kept scrupulously

clean, by washing them about twice a week: to do this oftener spoils the

brushes, as very frequent washing makes them so very soft.

To wash Brushes.

2250. Dissolve a piece of soda in some hot water, allowing a piece the

size of a walnut to a quart of water. Put the water into a basin, and,

after combing out the hair from the brushes, dip them, bristles

downwards, into the water and out again, keeping the backs and handles

as free from the water as possible. Repeat this until the bristles look

clean; then rinse the brushes in a little cold water; shake them well,

and wipe the handles and backs with a towel, _but not the bristles_, and

set the brushes to dry in the sun, or near the fire; but take care not

to put them too close to it. Wiping the bristles of a brush makes them

soft, as does also the use of soap.

To clean Combs.

2251. If it can be avoided, never wash combs, as the water often makes

the teeth split, and the tortoiseshell or horn of which they are made,

rough. Small brushes, manufactured purposely for cleaning combs, may be

purchased at a trifling cost: with this the comb should be well brushed,

and afterwards wiped with a cloth or towel.

A good Wash for the Hair.

2252. INGREDIENTS.--1 pennyworth of borax, 1/2 pint of olive-oil, 1 pint

of boiling water.

_Mode_.--Pour the boiling water over the borax and oil; let it cool; then

put the mixture into a bottle. Shake it before using, and apply it with

a flannel. Camphor and borax, dissolved in boiling water and left to

cool, make a very good wash for the hair; as also does rosemary-water

mixed with a little borax. After using any of these washes, when the

hair becomes thoroughly dry, a little pomatum or oil should be rubbed

in, to make it smooth and glossy.

To make Pomade for the Hair.

2253. INGREDIENTS.--1/4 lb. of lard, 2 pennyworth of castor-oil; scent.

_Mode_.--Let the lard be unsalted; beat it up well; then add the

castor-oil, and mix thoroughly together with a knife, adding a few drops

of any scent that may be preferred. Put the pomatum into pots, which

keep well covered to prevent it turning rancid.

Another Recipe for Pomatum.

2254. INGREDIENTS.--8 oz. of olive-oil, 1 oz. of spermaceti, 3

pennyworth of essential oil of almonds, 3 pennyworth of essence of

lemon.

_Mode_.--Mix these ingredients together, and store away in jars for use.

To make Bandoline.

2555. INGREDIENTS.--1 oz. of gum-tragacanth, 1/4 pint of cold water, 3

pennyworth of essence of almonds, 2 teaspoonfuls of old rum.

_Mode_.--Put the gum-tragacanth into a wide-mouthed bottle with the cold

water; let it stand till dissolved, then stir into it the essence of

almonds; let it remain for an hour or two, when pour the rum on the top.

This should make the stock bottle, and when any is required for use, it

is merely necessary to dilute it with a little cold water until the

desired consistency is obtained, and to keep it in a small bottle, well

corked, for use. This bandoline, instead of injuring the hair, as many

other kinds often do, improves it, by increasing its growth, and making

it always smooth and glossy.

An excellent Pomatum.

2256. INGREDIENTS.--1-1/2 lb. of lard, 1/2 pint of olive-oil, 1/2 pint

of castor-oil, 4 oz. of spermaceti, bergamot, or any other scent;

elder-flower water.

_Mode_.--Wash the lard well in the elder-flower water; drain, and beat

it to a cream. Mix the two oils together, and heat them sufficiently to

dissolve the spermaceti, which should be beaten fine in a mortar. Mix

all these ingredients together with the brandy and whatever kind of

scent may be preferred; and whilst warm pour into glass bottles for use,

keeping them well corked. The best way to liquefy the pomatum is to set

the bottle in a saucepan of warm water. It will remain good for many

months.

To promote the Growth of Hair.

2257. INGREDIENTS.--Equal quantities of olive-oil and spirit of

rosemary; a few drops of oil of nutmeg.

_Mode_.--Mix the ingredients together, rub the roots of the hair every

night with a little of this liniment, and the growth of it will very

soon sensibly increase.

2258. Our further remarks on dressing must be confined to some

general advice. In putting on a band, see that it is laid quite

flat, and is drawn tightly round the waist before it is pinned

in front; that the pin is a strong one, and that it is secured

to the stays, so as not to slip up or down, or crease in the

folds. Arrange the folds of the dress over the crinoline

petticoats; if the dress fastens behind, put a small pin in the

slit to prevent it from opening. See that the sleeves fall well

over the arms. If it is finished with a jacket, or other upper

dress, see that it fits smoothly under the arms; pull out the

flounces, and spread out the petticoat at the bottom with the

hands, so that it falls in graceful folds. In arranging the

petticoat itself, a careful lady's-maid will see that this is

firmly fastened round the waist.

2259. Where sashes are worn, pin the bows securely on the inside

with a pin, so as not to be visible; then raise the bow with the

fingers. The collar is arranged and carefully adjusted with

brooch or bow in the centre.

2260. Having dressed her mistress for breakfast, and breakfasted

herself, the further duties of the lady's-maid will depend altogether

upon the habits of the family, in which hardly two will probably agree.

Where the duties are entirely confined to attendance on her mistress, it

is probable that the bedroom and dressing-room will be committed to her

care; that, the housemaid will rarely enter, except for the weekly or

other periodical cleaning; she will, therefore, have to make her

mistress's bed, and keep it in order; and as her duties are light and

easy, there can be no allowance made for the slightest approach to

uncleanliness or want of order. Every morning, immediately after her

mistress has left it, and while breakfast is on, she should throw the

bed open, by taking off the clothes; open the windows (except in rainy

weather), and leave the room to air for half an hour. After breakfast,

except her attendance on her mistress prevents it, if the rooms are

carpeted, she should sweep them carefully, having previously strewed the

room with moist tea-leaves, dusting every table and chair, taking care

to penetrate to every corner, and moving every article of furniture that

is portable. This done satisfactorily, and having cleaned the

dressing-glass, polished up the furniture and the ornaments, and made

the glass jug and basin clean and bright, emptied all slops, emptied the

water-jugs and filled them with fresh water, and arranged the rooms, the

dressing-room is ready for the mistress when she thinks proper to

appear.

2261. The dressing-room thoroughly in order, the same thing is to be

done in the bedroom, in which she will probably be assisted by the

housemaid to make the bed and empty the slops. In making the bed, she

will study her lady's wishes, whether it is to be hard or soft, sloping

or straight, and see that it is done accordingly.

2262. Having swept the bedroom with equal care, dusted the tables and

chairs, chimney-ornaments, and put away all articles of dress left from

yesterday, and cleaned and put away any articles of jewellery, her next

care is to see, before her mistress goes out, what requires replacing in

her department, and furnish her with a list of them, that she may use

her discretion about ordering them. All this done, she may settle

herself down to any work on which she is engaged. This will consist

chiefly in mending; which is first to be seen to; everything, except

stockings, being mended before washing. Plain work will probably be one

of the lady's-maid's chief employments.

2263. A waiting-maid, who wishes to make herself useful, will

study the fashion-books with attention, so as to be able to aid

her mistress's judgment in dressing, according to the prevailing

fashion, with such modifications as her style of countenance

requires. She will also, if she has her mistress's interest at

heart, employ her spare time in repairing and making up dresses

which have served one purpose, to serve another also, or turning

many things, unfitted for her mistress to use, for the younger

branches of the family. The lady's-maid may thus render herself

invaluable to her mistress, and increase her own happiness in so

doing. The exigencies of fashion and luxury are such, that all

ladies, except those of the very highest rank, will consider

themselves fortunate in having about them a thoughtful person,

capable of diverting their finery to a useful purpose.

2264. Among other duties, the lady's-maid should understand the various

processes for washing, and cleaning, and repairing laces; edging of

collars; removing stains and grease-spots from dresses, and similar

processes, for which the following recipes will be found very useful. In

washing--

2265. _Blonde_, fine toilet-soap is used; the blonde is soaped

over very slightly, and washed in water in which a little

fig-blue is dissolved, rubbing it very gently; when clean, dry

it. Dip it afterwards in very thin gum-water, dry it again in

linen, spread it out as flat as it will lie, and iron it. Where

the blonde is of better quality, and wider, it may be stretched

on a hoop to dry after washing in the blue-water, applying the

gum with a sponge; or it may be washed finally in water in which

a lump of sugar has been dissolved, which gives it more the

appearance of new blonde.

2266. Lace collars soil very quickly when in contact with the

neck; they are cleaned by beating the edge of the collar between

the folds of a fine linen cloth, then washing the edges as

directed above, and spreading it out on an ironing-board,

pinning it at each corner with fine pins; then going carefully

over it with a sponge charged with water in which some

gum-dragon and fig-blue have been dissolved, to give it a proper

consistence. To give the collar the same tint throughout, the

whole collar should be sponged with the same water, taking care

not to touch the flowers.

2267. A multiplicity of accidents occur to soil and spot dresses, which

should be removed at once. To remove--

2268. _Grease-spots_ from cotton or woollen materials of fast

colours, absorbent pastes, purified bullock's-blood, and even

common soap, are used, applied to the spot when dry. When the

colours are not fast, use fuller's-earth or pulverized

potter's-clay, laid in a layer over the spot, and press it with

a very hot iron.

2269. For Silks, Moires, and plain or brocaded Satins, begin by

pouring over the spot two drops of rectified spirits of wine;

cover it over with a linen cloth, and press it with a hot iron,

changing the linen instantly. The spot will look tarnished, for

a portion of the grease still remains: this will be removed

entirely by a little sulphuric ether dropped on the spot, and a

very little rubbing. If neatly done, no perceptible mark or

circle will remain; nor will the lustre of the richest silk be

changed, the union of the two liquids operating with no

injurious effects from rubbing.

2270. _Fruit-spots_ are removed from white and fast-coloured

cottons by the use of chloride of soda. Commence by cold-soaping

the article, then touch the spot with a hair-pencil or feather

dipped in the chloride, dipping it immediately into cold water,

to prevent the texture of the article being injured.

2271. _Ink-spots_ are removed, when fresh applied to the spot,

by a few drops of hot water being poured on immediately

afterwards. By the same process, iron-mould in linen or calico

may be removed, dipping immediately in cold water to prevent

injury to the fabric.

2272. _Wax_ dropped on a shawl, table-cover, or cloth dress, is

easily discharged by applying spirits of wine.

2273. _Syrups or Preserved Fruits_, by washing in lukewarm water

with a dry cloth, and pressing the spot between two folds of

clean linen.

2274. _Essence of Lemon_ will remove grease, but will make a

spot itself in a few days.

To clean Silk or Ribbons.

2275. INGREDIENTS.--1/2 pint of gin, 1/2 lb. of honey, 1/2 lb. of soft

soap, 1/2 pint of water.

_Mode_.--Mix the above ingredients together; then lay each breadth of

silk upon a clean kitchen table or dresser, and scrub it well on the

soiled side with the mixture. Have ready three vessels of cold water;

take each piece of silk at two corners, and dip it up and down in each

vessel, but do not wring it; and take care that each breadth has one

vessel of quite clean water for the last dip. Hang it up dripping for a

minute or two, then dab it in a cloth, and iron it quickly with a very

hot iron.

To remove Paint-spots from Silk Cloth.

2276. If the fabric will bear it, sharp rubbing will frequently entirely

discharge a newly-made paint-stain; but, if this is not successful,

apply spirit of turpentine with a quill till the stains disappear.

To make old Crape look nearly equal to new.

2277. Place a little water in a teakettle, and let it boil until there

is plenty of steam from the spout; then, holding the crape in both

hands, pass it to and fro several times through the steam, and it will

to clean and look nearly equal to new.

2278. Linen.--Before sending linen to wash, the lady's-maid should see

that everything under her charge is properly mended; for her own sake

she should take care that it is sent out in an orderly manner, each

class of garments by themselves, with a proper list, of which she

retains a copy. On its return, it is still more necessary to examine

every piece separately, so that all missing buttons be supplied, and

only the articles properly washed and in perfect repair passed into the

wardrobe.

2279. Ladies who keep a waiting-maid for their own persons are in the

habit of paying visits to their friends, in which it is not unusual for

the maid to accompany them; at all events, it is her duty to pack the

trunks; and this requires not only knowledge but some practice, although

the improved trunks and portmanteaus now made, in which there is a place

for nearly everything, render this more simple than formerly. Before

packing, let the trunks be thoroughly well cleaned, and, if necessary,

lined with paper, and everything intended for packing laid out on the

bed or chairs, so that it may be seen what is to be stowed away; the

nicer articles of dress neatly folded in clean calico wrappers. Having

satisfied herself that everything wanted is laid out, and that it is in

perfect order, the packing is commenced by disposing of the most bulky

articles, the dressing-case and work-box, skirts, and other articles

requiring room, leaving the smaller articles to fill up; finally, having

satisfied herself that all is included, she should lock and cover up the

trunk in its canvas case, and then pack her own box, if she is to

accompany her mistress.

2280. On reaching the house, the lady's-maid will be shown her lady's

apartment; and her duties here are what they were at home; she will

arrange her mistress's things, and learn which is her bell, in order to

go to her when she rings. Her meals will be taken in the housekeeper's

room; and here she must be discreet and guarded in her talk to any one

of her mistress or her concerns. Her only occupation here will be

attending in her lady's room, keeping her things in order, and making

her rooms comfortable for her.

2281. The evening duties of a lady's-maid are pretty nearly a repetition

of those of the morning. She is in attendance when her mistress retires;

she assists her to undress if required, brushes her hair, and renders

such other assistance as is demanded; removes all slops; takes care that

the fire, if any, is safe, before she retires to rest herself.

2282. Ironing is a part of the duties of a lady's-maid, and she should

be able to do it in the most perfect manner when it becomes necessary.

Ironing is often badly done from inattention to a few very simple

requirements. Cleanliness is the first essential: the ironing-board, the

fire, the iron, and the ironing-blanket should all be perfectly clean.

It will not be necessary here to enter into details on ironing, as full

directions are given in the "Duties of the Laundry-maid." A lady's-maid

will have a great deal of "Ironing-out" to do; such as light evening

dresses, muslin dresses, &c., which are not dirty enough to be washed,

but merely require smoothing out to remove the creases. In summer,

particularly, an iron will be constantly required, as also a

skirt-board, which should be covered with a nice clean piece of flannel.

To keep muslin dresses in order, they almost require smoothing out every

time they are worn, particularly if made with many flounces. The

lady's-maid may often have to perform little services for her mistress

which require care; such as restoring the colour to scorched linen, &c.

&c. The following recipe is, we believe, a very good one.

To restore Whiteness to scorched Linen.

2283. INGREDIENTS.--1/2 pint of vinegar, 2 oz. of fuller's-earth, 1 oz.

of dried fowls' dung, 1/2 oz. of soap, the juice of 2 large onions.

_Mode._--Boil all these ingredients together to the consistency of

paste; spread the composition thickly over the damaged part, and if the

threads be not actually consumed, after it has been allowed to dry on,

and the place has subsequently been washed once or twice, every trace of

scorching will disappear.

2284. _Furs, Feathers, and Woollens_ require the constant care

of the waiting-maid. Furs and feathers not in constant use

should be wrapped up in linen washed in lye. From May to

September they are subject to being made the depositary of the

moth-eggs. They should be looked too, and shaken and beaten,

from time to time, in case some of the eggs should have been

lodged in them, in spite of every precaution; laying them up

again, or rather folding them up as before, wrapping them in

brown paper, which is itself a preservative. Shawls and cloaks,

which would be damaged by such close folds, must be looked to,

and aired and beaten, putting them away dry before the evening.

Preservatives against the Ravages of Moths.

2285. Place pieces of camphor, cedar-wood, Russia leather,

tobacco-leaves, bog-myrtle, or anything else strongly aromatic, in the

drawers or boxes where furs or other things to be preserved from moths

are kept, and they will never take harm.

2286. _Jewels_ are generally wrapped up in cotton, and kept in

their cases; but they are subject to tarnish from exposure to

the air, and require cleaning. This is done by preparing clean

soap-suds, using fine toilet-soap. Dip any article of gold,

silver, gilt, or precious stones into this lye, and dry them by

brushing with a brush of soft badgers' hair, or a fine sponge;

afterwards with a piece of fine cloth, and, lastly, with a soft

leather.

2287. _Epaulettes_ of gold or silver, and, in general, all

articles of jewellery, may be dressed by dipping them in spirits

of wine warmed in a _bain marie,_ or shallow kettle, placed over

a slow fire or hot-plate.

2288. The valet and lady's-maid, from their supposed influence with

their master and mistress, are exposed to some temptations to which

other servants are less subjected. They are probably in communication

with the tradespeople who supply articles for the toilet; such as

batters, tailors, dressmakers, and perfumers. The conduct of

waiting-maid and valet to these people should be civil but independent,

making reasonable allowance for want of exact punctuality, if any such

can be made: they should represent any inconvenience respectfully, and

if an excuse seems unreasonable, put the matter fairly to master or

mistress, leaving it to them to notice it further, if they think it

necessary. No expectations of a personal character should influence them

one way or the other. It would be acting unreasonably to any domestic to

make them refuse such presents as tradespeople choose to give them; the

utmost that can be expected is that they should not influence their

judgment in the articles supplied--that they should represent them truly

to master or mistress, without fear and without favour. Civility to all,

servility to none, is a good maxim for every one. Deference to a master

and mistress, and to their friends and visitors, is one of the implied

terms of their engagement; and this deference must apply even to what

may be considered their whims. A servant is not to be seated, or wear a

hat in the house, in his master's or mistress's presence; nor offer any

opinion, unless asked for it; nor even to say "good night," or "good

morning," except in reply to that salutation.

To preserve cut Flowers.

2289. A bouquet of freshly-cut flowers may be preserved alive for a long

time by placing them in a glass or vase with fresh water, in which a

little charcoal has been steeped, or a small piece of camphor dissolved.

The vase should be set upon a plate or dish, and covered with a

bell-glass, around the edges of which, when it comes in contact with the

plate, a little water should be poured to exclude the air.

To revive cut Flowers after packing.

2290. Plunge the stems into boiling water, and by the time the water is

cold, the flowers will have revived. Then cut afresh the ends of the

stems, and keep them in fresh cold water.

UPPER AND UNDER HOUSEMAIDS.

2291. Housemaids, in large establishments, have usually one or more

assistants; in this case they are upper and under housemaids. Dividing

the work between them, the upper housemaid will probably reserve for

herself the task of dusting the ornaments and cleaning the furniture of

the principal apartments, but it is her duty to see that every

department is properly attended to. The number of assistants depends on

the number in the family, as well as on the style in which the

establishment is kept up. In wealthy families it is not unusual for

every grown-up daughter to have her waiting-maid, whose duty it is to

keep her mistress's apartments in order, thus abridging the housemaid's

duties. In others, perhaps, one waiting-maid attends on two or three,

when the housemaid's assistance will be more requisite. In fact, every

establishment has some customs peculiar to itself, on which we need not

dwell; the general duties are the _same in all_, perfect cleanliness and

order being the object.

DUTIES OF THE HOUSEMAID.

2292. "Cleanliness is next to godliness," saith the proverb, and "order"

is in the next degree; the housemaid, then, may be said to be the

handmaiden to two of the most prominent virtues. Her duties are very

numerous, and many of the comforts of the family depend on their

performance; but they are simple and easy to a person naturally clean

and orderly, and desirous of giving satisfaction. In all families,

whatever the habits of the master and mistress, servants will find it

advantageous to rise early; their daily work will thus come easy to

them. If they rise late, there is a struggle to overtake it, which

throws an air of haste and hurry over the whole establishment. Where the

master's time is regulated by early business or professional

engagements, this will, of course, regulate the hours of the servants;

but even where that is not the case, servants will find great personal

convenience in rising early and getting through their work in an orderly

and methodical manner. The housemaid who studies her own ease will

certainly be at her work by six o'clock in the summer, and, probably,

half-past six or seven in the winter months, having spent a reasonable

time in her own chamber in dressing. Earlier than this would, probably,

be an unnecessary waste of coals and candle in winter.

2293. The first duty of the housemaid in winter is to open the shutters

of all the lower rooms in the house, and take up the hearth-rugs of

those rooms which she is going to "do" before breakfast. In some

families, where there is only a cook and housemaid kept, and where the

drawing-rooms are large, the cook has the care of the dining-room, and

the housemaid that of the breakfast-room, library, and drawing-rooms.

After the shutters are all opened, she sweeps the breakfast-room,

sweeping the dust towards the fire-place, of course previously removing

the fonder. She should then lay a cloth (generally made of coarse

wrappering) over the carpet in front of the stove, and on this should

place her housemaid's box, containing black-lead brushes, leathers,

emery-paper, cloth, black lead, and all utensils necessary for cleaning

a grate, with the cinder-pail on the other side.

[Illustration: CARPET-BROOMS.]

2294. She now sweeps up the ashes, and deposits them in her cinder-pail,

which is a japanned tin pail, with a wire-sifter inside, and a

closely-fitting top. In this pail the cinders are sifted, and reserved

for use in the kitchen or under the copper, the ashes only being thrown

away. The cinders disposed of, she proceeds to black-lead the grate,

producing the black lead, the soft brush for laying it on, her blacking

and polishing brushes, from the box which contains her tools. This

housemaid's box should be kept well stocked. Having blackened, brushed,

and polished every part, and made all clean and bright, she now proceeds

to lay the fire. Sometimes it is very difficult to get a proper polish

to black grates, particularly if they have been neglected, and allowed

to rust at all. Brunswick black, which is an excellent varnish for

grates, may be prepared in the following manner:--

[Illustration: STOVE BRUSHES.]

[Illustration: HOUSEMAID'S BOX.]

2295. INGREDIENTS.--1 lb. of common asphaltum, 1/2 pint of linseed oil,

1 quart of oil of turpentine.

_Mode._--Melt the asphaltum, and add gradually to it the other two

ingredients. Apply this with a small painter's brush, and leave it to

become perfectly dry. The grate will need no other cleaning, but will

merely require dusting every day, and occasionally brushing with a dry

black-lead brush. This is, of course, when no fires are used. When they

are required, the bars, cheeks, and back of the grate will need

black-leading in the usual manner.

2296. _Fire-lighting,_ however simple, is an operation requiring

some skill; a fire is readily made by laying a few cinders at

the bottom in open order; over this a few pieces of paper, and

over that again eight or ten pieces of dry wood; over the wood,

a course of moderate-sized pieces of coal, taking care to leave

hollow spaces between for air at the centre; and taking care to

lay the whole well back in the grate, so that the smoke may go

up the chimney, and not into the room. This done, fire the paper

with a match from below, and, if properly laid, it will soon

burn up; the stream of flame from the wood and paper soon

communicating to the coals and cinders, provided there is plenty

of air at the centre.

2297. A new method of lighting a fire is sometimes practised

with advantage, the fire lighting from the top and burning down,

in place of being lighted and burning up from below. This is

arranged by laying the coals at the bottom, mixed with a few

good-sized cinders, and the wood at the top, with another layer

of coals and some paper over it; the paper is lighted in the

usual way, and soon burns down to a good fire, with some economy

of fuel, as is said.

2298. Bright grates require unceasing attention to keep them in perfect

order. A day should never pass without the housemaid rubbing with a dry

leather the polished parts of a grate, as also the fender and

fire-irons. A careful and attentive housemaid should have no occasion

ever to use emery-paper for any part but the bars, which, of course,

become blackened by the fire. (Some mistresses, to save labour, have a

double set of bars, one set bright for the summer, and another black set

to use when fires are in requisition.) When bright grates are once

neglected, small rust-spots begin to show themselves, which a plain

leather will not remove; the following method of cleaning them must then

be resorted to:--First, thoroughly clean with emery-paper; then take a

large smooth pebble from the road, sufficiently large to hold

comfortably in the hand, with which rub the steel backwards and forwards

one way, until the desired polish is obtained. It may appear at first to

scratch, but continue rubbing, and the result will be success. The

following is also an excellent polish for bright stoves and steel

articles:--

2299. INGREDIENTS.--1 tablespoonful of turpentine, 1 ditto of sweet oil,

emery powder.

_Mode._--Mix the turpentine and sweet oil together, stirring in

sufficient emery powder to make the mixture of the thickness of cream.

Put it on the article with a piece of soft flannel, rub off quickly with

another piece, then polish with a little dry emery powder and clean

leather.