Chapter XLI (1)

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.