Chapter XIII: Preface (13)

Take of camphor, 1 dram,
rectified spirit of wine, ten drops,
double-refined sugar, half an ounce,
boiling distilled water, one pint.
Rub the camphor first with the spirit of wine, then with
the sugar; lastly, add the water by degrees, and strain the
mixture.

In the common form of camphor emulsion the union is effected, by
triturating the camphor with a few almonds, the unctuous quality of
which serves in a considerable degree to cover the pungency of the
camphor without diminishing its activity. Camphor under the present
form, as well as that of emulsion, is very useful in _fevers_, taken
to the extent of a table-spoonful every three or four hours.

CHALK MIXTURE.

Take of prepared chalk, 1 oz.
refined sugar, ½ an oz.
mucilage of gum arabic, 2 oz.
Rub them together and then add by degrees,
water, 2 pints,
spirituous cinnamon-water, 2 ounces.

This is a very elegant form of exhibiting chalk, and is a
useful remedy in diseases arising from or accompanied with
_acidity in the stomach_, &c. It is frequently employed in
_diarrhœa_ proceeding from that cause.

TO RELIEVE FAINTING AND OTHER FITS.

The person ought to be immediately carried into the open air, and the
temples should be rubbed with strong vinegar and brandy, and volatile
salts or spirits held to the nose. The patient should then be laid
on the back with the head low, and have a little wine or other
cordial poured into the mouth. If subject to hysteric fits, castor or
assafœtida should be applied to the nose, or burnt feathers, horn, or
leather.

TO RELIEVE SUDDEN BLEEDING.

Dry lint put up the nostrils, pledgets of lint dipped in spirits, or
weak solution of blue vitriol, or from ten to twenty drops of oil of
turpentine taken in water, generally stop discharges of blood.

TO MAKE A WARM BATH.

Water for a warm bath should be rather more than a blood heat, or
from 90 to 100 of the thermometer, and if a portable tin bath is not
at command, and a warm bath is suddenly wanted, the quickest mode of
making one, is to knock in the head of a beer or wine cask, according
to the size of the patient, and every neighbourhood will supply
these, as well as sufficient quantities of hot water, clean or dirty.

TO RESTORE SUSPENDED ANIMATION.

In cases of substances being stopt between the mouth and the stomach,
where they cannot be extracted by the fingers or otherwise, the
person should swallow a piece of meat or tow tied to a thread,
which should be immediately drawn up again. Emetics are sometimes
serviceable, and injections of warm milk and water frequently remove
the obstructions. When animation is suspended by noxious vapours, the
usual methods in fainting should be employed, and lemonade or vinegar
and water given to the patient as soon as he can swallow.

When it proceeds from extreme cold, the part affected should be
immersed in cold water, or rubbed with snow till they recover their
natural warmth.

TO RELIEVE AN APOPLECTIC FIT.

Every method should be taken to lessen the circulation of blood
towards the head; the patient should be kept easy and cool, the
head raised high, and the feet suffered to hang down. The clothes
should be loosened and fresh air admitted into the room, and medical
assistance procured immediately for bleeding.

Apoplexy is preceded by giddiness, pain, and swimming of the head,
loss of memory, &c. and on the symptoms appearing, bleeding,
slender diet, and opening medicines are advisable, and often act as
preventives.

TO EASE OR CURE HEAD-ACHES.

Most head-aches arise from imperfect digestion, either from acidity,
or from accumulations of bile. The first cause may be removed by half
a tea-spoonful of carbonate of soda, or by a dessert spoonful of
magnesia, in a small tumbler of water. But if the cause is bilious,
then two or three antibilious pills, or a pill of from two to five
grains of calomel, is the best remedy, and this may be assisted in
its operation by half an ounce of salts in a large tumbler of water,
in the morning. Washing the head with cold water, is always salutary
in habitual head-aches, particularly at rising in the mornings.

FOR CANCER.

One part of red lead, in fine powder, and two parts of
hog’s-lard.—Spread on lint, and dress the sore twice a day.

FOR THE GRAVEL.

Three drams of prepared natron (which may be obtained for
three-pence) in a quart of soft cold water, and take half of it in
the course of the day; continue it for a few days, and the complaint
will subside. It may be taken at any hour, but it is best after a
meal.

FOR A COLD AND COUGH.

A large tea-cupful of linseed, two pennyworth of stick-liquorice, and
a quarter of a pound of sun raisins, put to two quarts of soft water,
and simmered over a slow fire, till reduced one-third or more; add
thereto a quarter of a pound of sugar-candy pounded, a table-spoonful
of old rum, and a table-spoonful of white wine vinegar, or
lemon-juice. Note—the rum and vinegar should be added only to the
quantity which is about to be taken immediately. Drink half a pint
at going to bed, or a small quantity at any time when the cough is
troublesome.

FOR A CONSTITUTIONAL OR WINTER COUGH, BY SIR WILLIAM KNIGHTON, BART.

Take of almond emulsion, 7½ ounces; syrup of white poppies, oxymel
of squills, of each two drams; compound powder of gum tragacanth, one
dram. Two table-spoonsful to be taken frequently.

FOR A SORE THROAT.

Inhale the steam of hot vinegar, through the spout of a tea-pot, or
a funnel, for about half an hour just before you go to bed:—also
two or three times in the course of the day, and keep at home. A
piece of flannel dipped in hartshorn will be serviceable, applied
when going to bed. In a relaxed sore throat, a few lumps of sugar
dipped in brandy, and gradually dissolved in the mouth, will be very
efficacious.

FOR A COLD.

Bathe the legs and feet in warm water at night, and take, going into
bed, a drink of hot whey, with 4 grains of nitre.

If a sore throat, tie round it three or four folds of flannel
sprinkled with spirits.

BATHING THE FEET AND LEGS IN WARM WATER AT NIGHT.

This is an excellent remedy in all cases of colds, coughs,
hoarseness, pains and head-aches; for in the above-mentioned
complaints, inflammation, or undue determination of blood to the
part affected, is present. After this operation the patient should
instantly go to bed.

TO CLEAN THE TEETH AND GUMS, AND MAKE THE FLESH GROW CLOSE TO THE ROOT
OF THE ENAMEL.

One ounce of myrrh, in fine powder, two spoonsful of the best honey,
and a little sage, in fine powder, mixed together, with which rub the
teeth and gums night and morning.

A PRESERVATIVE FROM THE TOOTH-ACHE.

After having washed your mouth with water, rinse the mouth with a
tea-spoonful of lavender water mixed with an equal quantity of warm
or cold water, to diminish its activity.

_Another._

To a table-spoonful of any spirit, and the same quantity of vinegar,
add a tea-spoonful of salt. When mixed, hold the liquid in your
mouth, so as to enter the cavity of the tooth.

WARTS AND CORNS.

Red spurge destroys warts and corns.

WARTS.

Cut an apple, and rub it for a few minutes over the wart; the juice
of the apple will loosen the wart, and in a few days it will drop
off. Any strong acid, either vegetable or mineral, has the same
tendency.

CORNS.

Mr. Cooper, in his Dictionary of Surgery, gives the following recipe
as infallible for the cure of corns:—Take two ounces of gum ammoniac,
two ounces of yellow wax, six drams of verdigris, melt them together,
and spread the composition on a piece of soft leather or linen; cut
away as much of the corn as you can with a knife before you apply the
plaster, which must be renewed in a fortnight, if the corn is not by
that time gone.

FOR BURNS OR SCALDS.

When the blisters are open, dress them with a simple white ointment
spread thinly on the smooth side of lint, the first day, and every
day after sprinkle a little powder of prepared chalk, and dress it as
before. To alleviate the immediate pain, apply any quick evaporating
fluid, as æther, spirits of wine, or brandy; or better than all, if
at hand, spirits of turpentine, or rags dipped in vinegar and water,
and often renewed.

_Another._

Rub the part burnt every two or three hours with spirits of
turpentine, or with vinegar if the skin be not broken, or vinegar
and cold water. Half a pound of alum dissolved in a quart of water,
likewise makes an admirable wash for a burn or scald; bathe the part
with a linen rag dipped in the mixture, then bind the rag upon it
with a slip of linen, and keep it moist with the alum water for two
or three days, without removing the bandage.

TO EXTINGUISH FIRE WHICH MAY HAVE CAUGHT THE CLOTHES.

The mischief which arises from this accident is owing to the party
standing in an erect position, because flame ascends, and feeds
and accumulates in intensity during its ascent. The first remedy
is, therefore, to lay the child or other person on the floor, in
which position the flames will not only make no progress, but will
do little or no harm to the person. The fatal consequences of this
accident arise from the ascent of the flame to the throat, head, and
sensitive organs, an effect which cannot take place if the body is
instantly placed in an horizontal position. Sir Richard Phillips,
who first promulgated this treatment, proved its efficacy by taking
two strips of muslin, a yard long, and one of them, which was set
on fire at the end, and held perpendicularly, burnt out with an
intense flame in less than half a minute; but the other piece, laid
hollow and horizontally, on being set on fire at the end, burnt even
with difficulty, and twenty minutes elapsed before it was entirely
consumed; the flame at the same time being inconsiderable and
harmless.

After the person on fire has been laid horizontally, the best method
of extinguishing the fire, is an immediate covering of any kind,
and when every spark has been extinguished, spirits and water, or
vinegar and water, should be applied to affected parts till the pain
is removed. Adult females, whose clothes take fire, should have the
presence of mind instantly to throw themselves on the floor, and in
that case, no serious injury can ever arise, and if this precaution
were generally known, many families would have been relieved from the
unavailing affliction of the loss of dear connexions, and from the
heart-rending scenes which, under other circumstances, they have been
fated to witness.

FOR A BRUISED EYE.

Take conserve of red roses and rotten apple in equal quantities, wrap
them in a fold of thin cambric, or old linen, and apply it to the
eye; it will relieve the bruise and remove the blackness.

FOR A SPRAINED ANCLE OR WRIST.

Foment it with warm vinegar for five minutes every four hours, wet it
afterwards with rectified spirit of wine, and rub it gently. Sit with
the foot on a low stool, and occasionally rest upon the ancle, and
move it gently backwards and forwards.

OXALIC ACID.

A heaped table-spoonful of magnesia, mixed in a middling sized
tumbler of water, and drank immediately after oxalic acid has been
swallowed, will save life.

FOR THE BITE OF A MAD DOG.

Take a spoonful of common salt, add as much water as will make it
damp; apply it like a poultice every six hours, and it will be sure
to stop the hydrophobia.

REMEDY FOR A WASP’S STING.

Over the spot where the sting has entered, apply the pipe of a
key, press it for a minute or two, and the pain and swelling will
disappear.

TO AVOID INJURY FROM BEES.

A wasp or bee swallowed, may be killed before it can do harm, by
taking a tea-spoonful of common salt dissolved in water. It kills the
insect and cures the sting. Salt, at all times, is the best cure for
external stings; sweet oil, pounded mallows, or onions, or powdered
chalk made into a paste with water, are also efficacious.

If bees swarm upon the head, smoke tobacco, and hold a empty hive
over the head, and they will go into it.

FOR THE POISON OF THE ADDER.

Olive oil is an absolute specific for the bite (or sting, as it is
erroneously called,) of the adder; the oil should be well rubbed upon
the part bitten: in case of violent symptoms a glass or two should be
taken inwardly. If olive oil is not at hand, common sweet oil will
answer the purpose.

METHOD OF RESTORING LIFE TO THE APPARENTLY DROWNED.

Avoid all rough usage. Do not hold up the body by the feet, or roll
it on casks, or rub it with salt, or spirits, or apply tobacco. Lose
not a moment, carry the body, the head and shoulders raised, to the
nearest house. Place it in a warm room. Let it be instantly stripped,
dried, and wrapped in hot blankets, which are to be renewed when
necessary. Keep the mouth, nostrils, and the throat free and clean.
Apply warm substances to the back, spine, pit of the stomach, arm
pits, and soles of the feet. Rub the body with heated flannel, or
warm hands.—Attempt to restore breathing, by gently blowing with
bellows into one nostril closing the mouth and the other nostril.
Keep up the application of heat. Press down the breast carefully with
both hands, and then let it rise again, and thus imitate natural
breathing. Continue the rubbing, and increase it when life appears,
and then give a tea-spoonful of warm water, or of very weak wine or
spirits and warm water. Persevere for six hours. Send quickly for
medical assistance.

THE LAND STEWARD AND BAILIFF.

To form a complete LAND STEWARD, it is requisite that theory and practice should be combined. By consulting books we profit by the experience of other men, enlarge our own sphere of thinking, and add more, perhaps, to our stock of knowledge in a short space of time, than could be acquired by long and laborious practice. No land steward or even ordinary farmer should be without _Young’s Farmer’s Calendar_, the last edition of which, improved by Middleton, contains a body of valuable information; but Mr. Lawrence on this subject, with great propriety, recommends the reading of Tull and Miller, as the great originals on tillage; Ellis on sheep and other live stock; and the Surveys of the several Counties of the Kingdom, made, and published by the Board of Agriculture.

To these, for a further knowledge in the treatment of live stock, may be recommended a perusal of our best veterinary treatises. We must also recommend Sir John Sinclair’s Code of Agriculture, as a companion to Middleton’s edition of Young’s Calendar, and these, with Mackenzie’s Receipt Book, ought to be the standing literary furniture of every steward’s room.

The land steward should never undertake more business than he can faithfully and properly execute, and therefore should have no other occupation or profession to attend; the mere collecting of rents and giving discharges being the least considerable part of his duty.

On his first entering into office, he should make a general survey of all the estates and property entrusted to his care:—he should also form an inventory, and open a set of books on a clear and perspicuous plan, if not already done by his predecessor, taking care to enter in them a correct list of all the books, writings, deeds, schedules, court-rolls, &c. From this survey, whether left by his predecessor, or taken by himself, regular memorandums should be made in a book, of every thing necessary to be remarked or executed, of the places where deficiencies are found, or improvements may be made; of buildings and repairs necessary; insurances, dates of leases, rates, nuisances, trespasses, live and dead stock, game, timber, fencing, draining, paths, and roads, culture, commons, rivers, and sea coasts, and of every other specific article relative to his trust, which deserves attention, and therefore ought not to be committed to loose papers, or left to memory.

He should endeavour to gain a practical knowledge of the characters and conduct of inferior servants, taking nothing upon trust; but observing with his own eyes their performances early and late. A faithful steward will lose no time in detecting the peculations, and counteracting the combinations among those servants who are under his controul, which may be prejudicial to the estate of his principal; and of replacing them with servants of fair character, to whom ample wages should be allowed; and the job work, or more profitable kinds of labour, should be impartially dealt out to them, that so, all may be equally benefited, and equally satisfied.

Every farm, when surveyed, should be correctly described in a map, of which the tenant should have a copy. A Terrier should also be kept of the commonfield-lands, for the satisfaction of the tenant as well as the lord, and where the bounds of any parcel of land are dubious, they should be fixed, and properly marked out, by a jury impannelled at the manor court. The boundaries of the parish and precincts should also be ascertained, and the particular property of the lord kept entire, by the annual custom of perambulation on Holy Thursday, and its concomitant ceremonies. The steward should frequently ride round and make an eye survey of the estates, in order to obviate any disputes,—to prevent encroachments, and to afford timely advice and assistance if necessary. He should see that all repairs are duly and substantially performed according to covenant, ditches cast and scoured, water courses kept free, common rights fairly enjoyed, according to the custom of the manor, the commons not overstocked by one, in prejudice to others, observe that the underwood be cut at the stated periods, that the trees are properly lopped and topped without damage to the lord, that the wood-wards do watch and report all trespasses by cattle and otherwise, and to discourage poaching and the destruction of game, by all fair, moderate, and rational means.

The tenants should not be suffered to let their lands be over-run by moles—nor the commons and woodlands by swine unrung.

The strictest caution should be used to prevent all the produce of the estates, that is fit for manure or other useful purposes, from being alienated or carried off.

An eye ought always to be kept on the surveyor of the highways of the neighbouring parishes, to see that no nuisance exists, or bridge or highway be neglected.

Trespasses from stray cattle ought to be prevented, and if necessary punished, as well as the depredations of dogs, which often do much injury to the farmer.

It behoves the steward to support, and cause to be recognized, all the ancient manorial rights and privileges that are usually respected.

Heriots accruing from copyhold estates, ought not to be taken in kind, but a moderate fine should be levied in lieu thereof.

Encouragement should be given to improvements in cultivation. The best heads of cattle should be introduced, and any successful mode of culture recommended among the tenantry. They should also be stimulated to plant fruit-trees, as means of adding to the produce without encumbering the land.

The transactions of the steward should always be pure, incorruptible, and free even from suspicion. He ought not to sell preference, either for money or for any indirect consideration, such concession to him being in effect a robbery on the tenant, or on his employer, who is entitled to all the advantages which can accrue from his estate. If a sum of money is covertly given for preference in a lease, then the lease is worth so much more, and the proprietor is defrauded of the difference. Nothing can be more pernicious to an estate than such underhand transactions. Modest industry and merit are thereby subverted by the audacity of knaves, and the steward, from the moment he has thus sold himself becomes a dependent on the honour of the parties. Preference given to kin ought also to be avoided, and every nobleman and gentleman is justified in being jealous of the introduction of his steward’s kindred upon his estate, often to the great prejudice of his old and attached tenants.

Many stewards become the tyrants of their vicinity by an impertinent interference with the domestic economy of the families of the tenants, presuming to prescribe in regard to their dress, habits, and amusements, seeming thereby to consider them as vassals, instead of freemen, to whose industry their landlord is indebted for his ease and luxury. With these affairs the steward has no concern, and every farmer and his family should be left to their own discretion in such particulars, if they pay with regularity the average rent of their vicinity, and do not manifestly deteriorate the estate; they are, and ought to be, in all their domestic and personal concerns, and also in their opinions, religious and political, as independent of the steward, or of his employer, as these parties are of them. His interference has, in truth, tended to retard the civilization of the agricultural classes, and, in many districts, placed them one or two centuries behind the inhabitants of towns. The steward, therefore, who forbears to meddle with what does not properly concern him, will enjoy the love of tenantry, and that affection will always best promote the interest of his employers.

Whilst the steward is not unmindful of every possible improvement, he should keep in view every appearance of the existence of minerals or metals, that so the needful essays or experiments may be made under the superintendance of persons of experience and fidelity. Proximity to the sea coast, navigable rivers, canals, or great towns, will much enhance the value of such discoveries.

Every opportunity should be embraced of letting land on building leases, as a means of greatly improving the value of estates; the fitness by means of water and roads for the establishment of a manufactory, or a village, or, by being near the sea coast, for a fishery, are objects too important to be overlooked by a faithful and intelligent agent.

It has already been remarked, that the land steward should not be engaged in any business that would detract from that attention which is required in the faithful discharge of the duties of his office; and even in performing those engagements, he should occasionally be assisted, in cases of importance, where he may consider his own knowledge not sufficient, by an able professional adviser. He will most require this aid in the making of leases, deeds, agreements, and other legal instruments.

The balance of cash, which may often be considerable, ought not be allowed to lie idle in the house. All money is part of the vital blood of society, and should be kept in circulation. This may be effected either by lodging it at a country bank, where moderate interest will be allowed for it, or by discounting the notes of respectable tenants, who, at certain turns of the season, are often in want of ready money, and their notes will, in many cases, serve as cash payments for other purposes, or they may be made to fall due at periods when cash will be wanted, while it will thus be accumulating at five per cent. No risk need be incurred in such transactions, while the accommodation would add much to the prosperity of the estate. If the steward reside in London, spare cash may, in like manner, be employed at a full rate of interest, by discounting such good bills as are always to be met with at the principal brokers in and about Lombard Street; and these bills will be received by the bankers as they arrive at maturity. By this means 3 or 4 per cent may always be added to the income of a nobleman or gentleman, or sufficient to pay the wages of all the servants.

In the business of accounts, the first objects are, arrangement, perspicuity, and security. In all accounts of property, there are certain general rules which must be attended to, the chief of which are the following: 1st. Trust as little as possible to memory, but make memorandums of payments, receipts, bargains, agreements, &c. on the instant. 2d. Pay no money without receiving a proper discharge. 3d. Give up no security, lease, agreement, or other valuable property, without taking in return a written acknowledgement. 4th. Let all contingent, undecided, or uncertain transactions be forthwith entered, with every necessary remark, voucher, and reference. 5th. Post all the various transactions under their proper heads as soon as possible. 6th. Fold, label, date, and class all papers, the most valuable of which are to be deposited at the end of every year, in a secure place, with the date on the outside. Perhaps the two principal books necessary to be kept, are a DAY-BOOK or JOURNAL, and a LEDGER, with two other books, to be called the MEMORANDUM-BOOK, and GENERAL INVENTORY. A portable POCKET MEMORANDUM-BOOK will also be found to be convenient. Every servant in trust under the land steward ought to be provided with an account book appropriately ruled: this book should be examined and passed monthly by the steward and an abstract of it transcribed into his journal.

FORM OF THE JOURNAL.

_Journal belonging to the Right Hon. Lord Viscount A.
X. Y. Steward. 1825._

_Dr._ _Cash_ _Cr._ +------+-------+-------------------------------++---+----+----++----+----+----+ | Date |Fol. in| || £ |_s._|_d._|| £ |_s._|_d._| | 1825.| Ledger| || | | || | | | |Jan. 6| |Agreed this day with R. P. to || | | || | | | | | | accept as a compensation for || | | || | | | | | | a Heriot, due on the death of || | | || | | | | | | his father, £30. || | | || | | | | | +-------------------------------+| | | || | | | | 17| |Rec^d. of C. L. for half year’s|| | | || | | | | | | rent, due at Christmas last || 25| 0| 0|| | | | | | +-------------------------------+| | | || | | | | 21| |Rec^d. of S. R. for one year’s || | | || | | | | | | rent in full, to do. || 75| 0| 0|| | | | | | +-------------------------------+| | | || | | | | 31| |Paid the following persons || | | || | | | | | | their bills:— || | | || | | | | | |T. M. saddler, as pr. bill to || | | || | | | | | | Xmas. || | | || 22| 5| 0| | | |W. R. Smith do. do. || | | || 29| 6| 0| | | | |+---+----+----++----+----+----+ | | | ||100| 0| 0| 51| 11| 0| | | | || 51| 11| 0| | | | | | | |+---+----+----+ | | | | | | Balance this month. ||£48| 9| 0| | | | +------+-------+-------------------------------++---+----+----+-----+----+----+

The journal, spoken of, should be kept as a book of reference for every transaction that occurs, and which is to be entered daily, precisely as it occurs; and if it be afterwards found necessary, is to be entered in the ledger as a distinct and separate account—from all others. This journal will, of course, include every cash transaction, and save the trouble of keeping a separate cash-book. The cash account may be posted regularly in the ledger, under a general head, bearing that title.

In the ledger will, of course, be opened an account with every tenant, and as a consequence with _Dr._ and _Cr._; also an account _Dr._ and _Cr._ of every article, the increase, decrease, and actual state of which, it is necessary to ascertain with precision.

The MEMORANDUM LEDGER being paged, and having an alphabet, is for the purpose of containing the head title of every memorandum of consequence, and pointing out the page, in the journal, where the particulars are to be found. This ought to be examined frequently, and the items that are become useless, marked out; those remaining unmarked, should, if numerous, be carried forward. The regular, or occasional deposits of leases, deeds, and other documents of importance, are invariably to be pointed out by a memorandum, as it may be of great import to successors and survivors.

From these original sources, transcripts may be made in any form required, for the use of the principal or lord. An account current of cash received and paid should be made out annually, half-yearly, or otherwise, to be examined, passed, and signed by the principal.

THE HOUSE STEWARD.

This is the most important officer in domestic establishments, and is seldom adopted except in the families of noblemen or gentlemen of great fortunes, by whom he is appointed as their _locum tenens_, not only to superintend such necessary business as, from their rank and condition, or other circumstances, they cannot undertake, but also to control and manage, generally, all the most important concerns of the household. It follows, therefore, that he ought to be a man of great experience in household affairs, steady and attentive in his conduct, and of approved principles and integrity. His character must be irreproachable and exemplary, that he may be regarded with confidence and satisfaction by his employers, and respected by those around him.

His chief business will be to hire, manage, and direct, and discharge every servant of every denomination. To appropriate to every domestic his proper and express business, and to see that it be done accordingly. He ought to make it a point never to take a servant without strict enquiry as to his moral character, orderly conduct, and abilities for his situation, nor ought he to withhold a fair character from any servant he discharges.

The House Steward, by the suavity of his manners, and equable deportment, has it in his power to sustain the reputation of his master in high estimation, and to make his whole household comfortable and happy.

For further hints respecting servants we refer to the Address to the _Mistresses of Families_, in the dedication, p. 10, 11, and 12; and to those given to the _Housekeeper_, p. 52, 53, and 54.

Ability to provide for the family in the best manner, is another qualification indispensably necessary in the _House Steward_. He is expected to be a competent judge of the nature and qualities of provisions, their comparative values, the best seasons for purchasing the several articles, and the cheapest and most economical markets or places to attend. The best way to go to market is with _ready money_; or to deal with tradesmen of probity, and to settle their accounts early and at regular and stated periods, but never to disappoint them, at the expected times, which makes his custom nearly equivalent to cash, and he will consequently be served with the best articles and on the lowest terms. A conscientious and honest discharge of his duty in this respect, will tend greatly to the satisfaction of his employers, and redound to his own credit. Other hints on the subject will be found under the head Housekeeper, p. 54 and 55; and directions for marketing, which may afford some hints, even to an expert and an adroit practitioner, may be found p. 75 to 88.

The abilities of the House Steward, as an accountant, are not required to be very considerable. He is merely to keep an account of monies received by him, on one page, and of monies paid or disbursed by him, on the opposite page; and these two pages being cast up, and the amount of one side being deducted from the amount of the other, will, if the account has been correctly kept, shew at once the exact balance, belonging to his employer, remaining in his hands. It will be the business of the housekeeper to examine, weigh, and compare the several articles, as they are brought in, with the tickets sent with them by the respective tradesmen, and these tickets, so examined and signed, will enable the Steward to check the tradesmen’s bills when brought in, previously to their being paid. An upright and trust-worthy Steward will discharge this part of his duty, as well as every other, with zeal, fidelity, impartiality, and integrity; bearing for ever on his mind this pleasing truth, that, “every man’s station is honourable or otherwise, as his own conduct makes it.”

Salary from 100l. to 250l. and upwards.

THE STEWARD’S ROOM BOY.

There is seldom a lad of this description kept, except in families where there is a house steward, or comptroller of the household, when the servant is appointed to attend on him, run on errands, carry messages, &c. He waits at table, or makes himself otherwise useful in the steward’s-room; trims the lamps that are in use below stairs, and cleans the servants’ boots and shoes. Wages from 8l. to 12l. per annum.

THE BUTLER.

At first rising, it is the duty of the Butler, where no valet is kept, to manage and arrange his master’s clothes, and carry them to his dressing-room, his boots and shoes being cleaned by the footman or under butler.

It is his proper business to see that the breakfast is duly set, the under butler or footman carrying up the tea urn, and the butler the eatables; he, or the under butler waiting during breakfast.[19] On taking away, he removes the tea-tray, and the under butler or footman the urn, cloth, &c.

The breakfast things being taken away, and the plate, &c. cleaned and put away under his directions, the Butler then gets his own breakfast with the housekeeper, unless the servants all breakfast together at an earlier hour.

If no valet is kept, he then attends in his master’s dressing-room, sets it in order, carries down his clothes to be brushed by the under butler or footman, and attends to every thing connected with his master’s clothes, linen, &c. or sees that what is wanted is done by others.

He now cleans himself to attend company or visitors at the door, which he is to answer, receive cards, deliver messages, &c.

At luncheon time, the cloth being laid by the under butler or footman, it is the duty of the Butler to carry in the tray, or arrange the table, and when there is company, he waits in the room assisted by the other servants.

If wine is wanted for the luncheon, it is his duty to fetch it from the cellar; and if ale, to draw or bring it up when wanted.

The keys of the wine and ale cellars are specially kept by him, and the management of the wine, the keeping the stock book, and also of ale in stock, or in brewing, are in his particular charge. This duty he generally performs in the morning before he is drest to receive company, and he then brings out such wine as is wanted for the day’s use. It is his duty to fine wine as it comes in the pipe, and to superintend the bottling, sealing it himself, and disposing it in binns so as to know its age and character. While these duties and those of brewing are in hand, he leaves the parlour and waiting duties to the under butler and footman.

Where no steward is kept, he pays all bills for wine, spirits, ale, malt, coals, and in general, all bills not in the housekeeper’s or kitchen department. Sometimes, also, he pays the other male servants.

At dinner time, the under butler or footman lays the cloth, and carries up the articles wanted, under the direction of the Butler, who gives out the necessary plate, kept by him under lock, and generally in an iron chest.

He sets and displays the dinner on the table, carrying in the first dish, waits at the side-board, hands wine round or when called for; removes every course, and sets and arranges every fresh course on the table according to his bill of fare, which is placed on the side-board for reference; and does not leave the dinner room till the dessert and wine have been placed on the table by him or under his direction.[20]

It is then his business to see that the plate, glasses, &c. are carried to the pantry, cleaned, and wiped by the under butler and footman, and the whole carefully put in their proper places.

Having taken his own dinner with the other servants out of livery, generally at one o’clock, he gets his tea while the family in the parlour are taking their wine and dessert, and in the mean time, the under butler or footman prepares the tea things for the parlour.

If the bell rings during the dessert, the Butler answers, and does the same for the remainder of the evening.

The under butler is now engaged in cleaning the plate and arranging the pantry.

The tea tray is carried up by the Butler, assisted by the footman; and in waiting at tea, the Butler hands round the cups on the tray, the footman assisting with the eatables. The Butler removes the tea-tray, and the footman the urn, &c. The footman carries in coals, but the Butler manages the candles.

When tea is made below, it is done by the housekeeper, but carried up and handed round by the Butler and footman.

If there is company, the refreshments, wine, ices, &c. are carried up by the Butler, assisted and followed by the footman.

When there is supper, the under Butler or Butler arranges the same, and it is managed like the dinner.

Slippers, dressing gown, night candles, &c. are carried up and disposed by the Butler.

After his master has gone to bed, he goes to his dressing-room, takes down such things as want cleaning or brushing, and gives them to the footman. He then looks over the plate, locks it up, sees that all the men servants are gone to bed, the doors locked, and windows fastened, and then retires to rest himself.

This business is strictly domestic, but he goes out to order things in his department, and he is sometimes employed abroad in any confidential business, to which the under servants are considered unequal.

The wages of regular Butlers, in large families, are from 50 to 80l. per annum; but in smaller families, from 30 to 50l. The perquisites, if he perform the duty of valet, are his master’s cast off clothes; and as Butler, he gets the pieces of wax candles, the second hand cards, compliments on paying tradesman’s bills, or Christmas boxes and wine for his own use. He finds his own clothes, washing, &c. and is expected to be genteel and clean in his person.

In all things connected with the establishment, he is supposed, when no steward is kept, to represent his master; and as various accounts are under his direction, he ought to be able to write a fair hand, and to be ready in the first rules of arithmetic. From this display of his duties, it will appear that his office is no sinecure; and as the good order and economy of an establishment depends much on the vigilance of the Butler, when no steward is kept, so a Butler who knows his duties, and performs them with zeal, integrity, and ability, cannot be too highly prized by judicious heads of families.

_To manage foreign Wines._

The principal object to be attended to in the management of foreign wine vaults, is to keep them of a temperate heat. Care must be taken, therefore, to close up every aperture or opening, that there may be no admission given to the external air. The floor of the vault should likewise be well covered with saw-dust, which must not be suffered to get too dry and dusty, but must receive now and then an addition of new, lest, when bottling or racking wine, some of the old dust should fly into it. At most vaults, in the winter, it is necessary to have a stove or chafing-dish, to keep up a proper degree of warmth. In the summer time it will be best to keep them as cool as possible.

_To Fit up a Cellar of Wines and Spirits._

Provide a good rope and tackling, to let down the casks into the
vault or cellar, and a slide, ladder, or pulley for the casks to
slide or roll on;

A pair of strong slings;

A pair of can hooks and a pair of crate hooks;

A block of wood to put under the pipes when topping them over in a
narrow passage, or in casing them;

A small valinch to taste wine;

A crane, and a small copper pump to rack off;

Two or three gallon cans, made of wood;

A large wooden funnel;

Two or three copper funnels from a quart to a gallon each;

Two racking cocks;

Two wine bottling cocks;

A brace and various bits;

Two small tubs;

A square basket to hold the corks;

Two small tin funnels;

A small strainer;

Two cork screws;

Two or three baskets;

A wisk to beat the finings;

Three flannel or linen bags;

A strong iron screw to raise the bungs;

A pair of pliers;

Bungs, corks, and vent pegs;

Two frets or middle sized gimblets;

Some sheet lead and tacks to put on broken staves;

Brown paper to put round cocks and under the lead, when stopping
leaks;

A staff with a chain at one end to rumage the wines, &c.

Shots and lead canister, or bristle brush, and two cloths to wash
bottles;

Two large tubs;

Some small racks that will hold six dozen each;

A cooper’s adze;

An iron and a wooden driver to tighten hoops;

Two dozen of wooden bungs of different sizes;

A thermometer, which is to be kept in the vault, a stove or
chafing-dish, to keep the heat of the vault to a known temperature;

A few dozen of delf labels;

A cup-board to hold all the tools;

A spade, two good stiff birch brooms, and a rake to level the
saw-dust.

_To restore pricked British Wines._

Rack the wines down to the lees into another cask, where the lees of
good wines are fresh; then put a pint of strong aqua vitæ, and scrape
half a pound of yellow bees-wax into it, which by heating the spirit
over a gentle fire, will melt; after which dip a piece of cloth into
it, and when a little dry, set it on fire with a brimstone match, put
it into the bung-hole, and stop it up close.

_Another Method._

First prepare a fresh empty cask, that has had the same kind of wine
in it which is about to be racked, then match it, and rack off the
wine, putting to every ten gallons two ounces of oyster-shell powder,
and half an ounce of bay salt, then get the staff and stir it well
about, letting it stand till it is fine, which will be in a few days;
after which rack it off into another cask, (previously matched) and
if the lees of some wine of the same kind can be got, it will improve
it much.—Put likewise a quart of brandy to every ten gallons, and if
the cask has been emptied a long time, it will match better on that
account; but if even a new cask, the matching must not be omitted. A
fresh empty cask is to be preferred.

This method will answer for all made wines.

_To rack Foreign Wine._

The vault or cellar should be of a temperate heat, and the casks
sweet and clean. Should they have an acid or musty smell, it may be
remedied by burning brimstone matches in them; and if not clean,
rinse them well out with cold water, and after draining rinse with a
quart of brandy, putting the brandy afterwards into the ullage cask.
Then strain the lees or bottoms through a flannel or linen bag. But
put the bottoms of port into the ullage cask without going through
the filtering bag. In racking wine that is not on the stillage, a
wine-pump is desirable.

_To manage and improve poor Red Port._

If wanting in body, colour, and flavour, draw out thirty or forty
gallons, and return the same quantity of young and rich wines. To a
can of which put three gills of colouring, with a bottle of wine or
brandy. Then wisk it well together, and put it into the cask stirring
it well. If not bright in about a week or ten days, fine it for use;
previous to which put in at different times a gallon of good brandy.
If the wine is short of body, put a gallon or two of brandy in each
pipe, by a quart or two at a time, as it feeds the wine better than
putting it in all at once. But if the wines are in a bonded cellar,
procure a funnel that will go to the bottom of the cask, that the
brandy may be completely incorporated with the wine.

_To manage Claret._

Claret is not a wine of a strong body, though it requires to be of
a good age before it is used, and, therefore, it should be well
managed; the best method is to feed it every two or three weeks with
a pint or two of French brandy. Taste it frequently, to know what
state it is in, and use the brandy accordingly, but never put much in
at a time, while a little incorporates with the wine, and feeds and
mellows it.

If the claret is faint, rack it into a fresh-emptied hogshead, upon
the lees of good claret; and bung it up, putting the bottom downwards
for two or three days, that the lees may run through it.

_To colour Claret._

If the colour be not yet perfect, rack it off again into a hogshead
that has been newly drawn off, with the lees; then take a pound of
turnsole, and put it into a gallon or two of wine; let it lie a day
or two, and then put it into the vessel; after which lay the bung
downwards for a night, and the next day roll it about.

Or, take any quantity of damsons or black sloes, and strew them with
some of the deepest coloured wine and as much sugar as will make it
into a syrup. A pint of this will colour a hogshead of claret. It is
also good for red port wines, and may be kept ready for use in glass
bottles.

_To restore Claret that drinks foul._

Rack it off from the dregs on some fresh lees of its own kind, and
then take a dozen of new pippins, pare them, and take away the
cores or hearts: then put them in the hogsheads, and if that is not
sufficient, take a handful of the oak of Jerusalem, and bruise it;
then put it into the wine, and stir it well.

_To make Claret and Port rough._

Put in a quart of claret or port two quarts of sloes; bake them in a
gentle oven, or over a fire, till a good part of their moisture is
stewed out, then pour off the liquor, and squeeze out the rest. A
pint of this will be sufficient for 30 or 40 gallons.

TO RECOVER PRICKED FOREIGN WINES.

Take a bottle of red port that is pricked, add to it half an ounce
of tartarised spirit of wine, shake the liquor well together, and
set it by for a few days, and it will be found much altered for the
better. If this operation be dexterously performed, pricked wines may
be absolutely recovered by it, and remain saleable for some time; and
the same method may be used to malt liquors just turned sour.

_To manage Hermitage and Burgundy._

Red hermitage must be managed in the same way as claret, and the
white likewise, except the colouring, which it does not require.
Burgundy should be managed in the same manner as red hermitage.

_To manage Lisbon Wine._

If the Lisbon is dry, take out of the pipe thirty-five or forty
gallons, and put in the same quantity of calcavella, stir it well
about, and this will make a pipe of good mild Lisbon: or, if it be
desired to convert mild into dry, take the same quantity out as above
mentioned, before, and fill the pipe with Malaga sherry, stirring it
about as the other. The same kind of fining used for Vidonia will
answer for Lisbon wines; or it may be fined with the whites and
shells of sixteen eggs, and a small handful of salt; beat it together
to a froth, and mix it with a little of the wines; then pour it into
the pipe, stir it about, and let it have vent for three days; after
which bung it up, and in a few days it will be fine. Lisbon when
bottled should be packed either in saw-dust or leather in a temperate
place.

_To manage Bucellas Wine._

In fining it, proceed in the same way as with the Madeira; only
observe, that if not wanted very pale, keep the milk out of the
finings. This tender wine should be fed with a little brandy, for if
kept in a place that is either too hot or too cold, it will be in
danger of turning foul.

_To improve Sherry._

If the sherry be new and hot, rack it off into a sweet cask, add five
gallons of mellow Lisbon, which will take off the hot taste, then
give it a head, take a quart of honey, mix it with a can of wine, and
put it into the cask when racking. By this method, Sherry for present
use will be greatly improved, having much the same effect upon it as
age.

_To improve White Wines._

If the wine have an unpleasant taste, rack off one half; and to the
remainder add a gallon of new milk, a handful of bay-salt, and as
much rice; after which take a staff, beat them well together for half
an hour, and fill up the cask, and when rolled well about, stillage
it, and in a few days it will be much improved.

If the white wine is foul and has lost its colour, for a but or pipe
take a gallon of new milk, put it into the cask, and stir it well
about with a staff; and when it has settled, put in three ounces of
isinglass made into a jelly, with a quarter of a pound of loaf sugar
scraped fine, and stir it well about. On the day following, bung it
up, and in a few days it will be fine and have a good colour.

TO IMPROVE WINE BY CHALK.

Add a little chalk to the _must_, when it is somewhat sour; for the
acidity arising from citric and tartaric acids, there is thus formed
a precipitate of citrate and tartrate of lime, while the _must_
becomes sweeter, and yields a much finer wine. Too much chalk may
render the wine insipid, since it is proper to leave a little excess
of acid in the _must_. Concentrate the _must_ by boiling, and add the
proper quantity of chalk to the liquor, while it is still hot. Even
acid wine may be benefited by the addition of chalk. Oyster-shells
may be used with this view; and when calcined are a cleaner carbonate
of lime than common chalk.

_To Renovate Sick Wine._

Wines on the fret should be racked; if their own lees indicates decay
they should be racked on the sound lees of another wine of similar,
but stronger quality, to protract their decline; if this be done at
an early period, it may renovate the sick wine; on these occasions,
giving the sick wine a cooler place, will retard its progress to
acidity; if convenient, such wines should be forced and bottled.
Previous to bottling, or rather at the forcing, give it one, two, or
three table-spoonsful of calcined gypsum finely pulverised. This will
check its tendency to acidity, without exciting much intumescence,
without injuring the colour of the red wine, and without retarding
its coating to the bottle, which it rather promotes. The proper
forcing for red wines are, the whites of ten or twelve eggs, beat up
with one or two tea-spoonsful of salt per hogshead, and well worked
into the wine with a forcing-rod; the gypsum should be first boiled
in a little water. This is intended to check the acetous process. To
retard the vinous, the French are in the habit of burning sulphur
immediately under the cask, and possibly the sulphuric acid evolved
by the combustion, may check its progress and prevent the necessity
of an _admixture_.

_To Mellow Wine._