Chapter II: Preface (2)

Industry is necessary for ALL, that they may lead a useful life; but it is especially needful to those who engage to _serve_ others. Idleness hath clothed many with rags. Your wages are the yearly pay for your honesty, and your time; therefore lying late in bed, or being over long on errands, or making frivolous excuses to be from home, have occasioned many suspicions—deprived many of good places, and eventually of good characters. “_He that is slothful in his work is brother to him that is a great waster._” Exercise due diligence as to what are the particular duties of your station. Make it your study to put it out of the power of a _reasonable_ mistress to find fault.

DRESS _as becomes your station_, if you desire to please your employers,—to avoid personal harm, and to diminish the number and power of _your_ temptations. The happiness of society arises from each of us keeping in our station, and being contented with it. Among other ways of shewing your wisdom, _dressing clean and neat_, is of the greatest importance. By this means, you may save a little money to assist your relations, or yourself when unemployed, or in time of need.[3]

MILDNESS _of behaviour_ will help you through many difficulties. If your temper be hasty, your duty and interest are to govern and subdue it. Our comfort requires us to be patient with other people, and very watchful over our _own tempers_. “Do all things without murmuring or disputing. A soft answer turneth away wrath, but grievous words stir up strife.” Mere _hastiness_ of temper and of _tongue_, or the neglect to _consider_ consequences, has crowded the gaols with malefactors,—the streets with prostitutes,—and the workhouses with poor.

Young Persons, Female Servants, and others of a similar rank in life, we more especially address ourselves to you! You think with horror of murder, and of prostitution; but you perhaps little reflect, that idleness and self-will,—that the love of dress, and of indulgence,—that petty acts of dishonesty,—that misbehaviour in a place—that refusing to submit to reproof,—that _rashly throwing yourselves out of a situation in a regular family_,—that wasting your money, and thus leaving yourselves unprovided for when out of employment,—that breaking the Sabbath, and particularly rambling about in idle company on the evenings of the Sabbath-day—you perhaps little reflect that these, or any of these evil practices, or habits, may lead you, and that by no very long or winding path, to the atrocious crimes which I have mentioned. Act therefore on consideration and reason, and not by passion. You know not how you may irritate, and what mischief may follow. Many a servant has lost a comfortable home, and a mistress a useful assistant, by suffering passion to run headlong into imprudent expressions. _You_ are more interested in retaining a good service, than your employer in retaining _you_; for _she_ will continue to find suitable servants, while you may be depriving yourself, for a long time, of bread!

A female servant should never make _friendships_ with, or take the advice of, milk people, butchers’ or bakers’ servants, keepers of chandlers’ shops, green-stalls, charwomen, &c.; for mostly they seek only their own interest and profit in every thing. If any proposal that is new, or unexpectedly profitable, force itself on your notice, do not act on your own opinion, nor hastily, but, confidentially, consult your mistress, or some relation, else you may be as hastily ensnared to your utter undoing.

For want of the confidence and esteem I allude to, there seems to be, in most families, two _separate interests_—that of the employers, and that of the servants.—Some servants communicate none of their _personal_ affairs to their mistresses, and therefore mistresses are not incited to take any special interest in _their_ future welfare. Hence, although such parties may live a considerable time together, they are almost strangers, and nothing like _friendship_ can take place. This is a great loss to a _servant_. If you expect to have confidence placed in _you_, be sincere in all your expressions, and open, explicit, and communicative in all your dealings.

In regard of your _fellow-servants_—conduct yourselves with great _caution_ towards those whose habits are immoral and irreligious—with _studied_ discretion and _modesty_ towards fellow-servants of the other sex, and with a constant good example before them all. This will _oblige_ them to respect you, and speak well of you: but _place yourself_ under obligation to none of them. Do nothing that you would wish _them_ to keep secret for _your_ sake. Whatever demands secrecy, you may be sure it is wrong for you to do, or suffer to be done. If you connive with fellow-servants, or low tradesmen, at any thing fraudulent, _you are defrauding_ a master or mistress, whose property you are bound to watch and protect; and you incur the guilt and shame of the fraud, though you may not participate in the gain.

As far as you can, give good advice to your fellow-servants, especially younger ones—read the Bible to those who cannot, and, if you have time, teach them to read it for themselves, and pray with them, and for them. This conduct will promote good will, and may preserve the young and unwary from evil.[4]

Servants in _other_ families ought not to be told the peculiar habits and conduct of your own employers, except it be done to their commendation; for it may create disrespect, and _can_ do no good.

In all cases, one way to escape harm is to be _diligent_ and _useful_. Let others see that you are _virtuous_ from principle, and wish to set a good example, and you will not be assailed by the temptations of the designing and wicked, as vain and trifling girls render themselves liable to be.

Be very careful of your _reputation_ for virtue and discretion in regard of the other sex; for it is the foundation of your happiness in this world; and the loss of it will bring you to misery. Avoid as much as possible going out in the _evening_, especially on frivolous errands. Be cautious as to whom you give your company. “Evil communications corrupt good manners.” Never go to _fairs_, _dances_, nor to the theatres. Ask yourself, before you engage in any _pleasuring_ scheme—what may be the probable end of it?

On all unnecessary occasions, avoid as much as possible being alone with the other sex: as the greatest mischiefs happen from small circumstances. Who that is wise would risk the loss of her virtue and happiness on mere _promises_, made by men of worthless character, and which are made only to be broken? Never trust entirely to your own fortitude—it can only be tried by opportunity; and if, in this case, it fail but _once_, you are undone! The best resolve you can form is, never to give opportunity to the tempter. A reserved modesty is the best safeguard of virtue.

If a virtuous affection seems to be rising, be sure you instantly calculate on the age and temper, religious conduct, and probable ability of the man to maintain a family, before you suffer your mind to be carried away, lest your affections run headlong, and at length are taken advantage of, to the complete loss of your comfort.

_Servants_, as well as others, are under peculiar obligation, to manifest a MEEK and QUIET SPIRIT—to follow, in their practice, Him who said, “I am meek and lowly in heart.” They will, therefore, submit to a few inconveniences, if, by so doing, they may be useful to their fellow-servants, by shewing a Christian spirit, and will consider daily, that _self-denial_, when our station may require it, is the _duty_ of all.

Our Saviour has thus commanded us:—“_Whatsoever ye would that men should do to you, do ye even so to them._” This is a summary of the law and the prophets as to our conduct. It is a general rule, applicable in a thousand cases to persons in every situation. On its due observance by all the people of a house, each toward the other, depends the measure of comfort which may be attained in the present state. The _Rule_ is so _reasonable_, so _just_, and so _useful_, that the neglect of it shews the sad state of our fallen nature. Put yourself, for a moment, in the place of your master, mistress, or fellow-servants; and then judge what _you_ might fairly and justly expect from the servants in the same house. Were _you_ a mistress, you would expect all those duties to be discharged by _your_ servants, which we recommend, and consequently, the MISTRESS, whom you actually serve, justly expects these things from _you_. Where this mode of thinking and acting is adopted, it prevents many disputes—maintains peace in the house—or soon restores it, if, on some uncomfortable occasion, it happens to have been lost. None of us are without some failings. The best of people are very far from being, at all times, so good as they should be, therefore _good_ servants and _good_ employers will endeavour to put the best construction they can on each others conduct; and judge of each other rather by the _general behaviour_, than by any particular action.

_Obedience_ is the grand duty which includes almost every other, in the relation between masters and mistresses, and servants. _Disobedience_ to lawful commands in a servant is dishonesty. Act therefore with submission to the will and judgment of your superiors. If they require things to be done, that are contrary to the laws of God or man, you may with meekness decline them. If they _constantly_ require the performance of what is beyond the _reasonable_ limit of your strength, your ability, or your time, shew your _obedience_ and _respect_, by explaining your reasons, when you signify your intention to leave. Whatever personal inconvenience you may feel, do not slander your employers, either abroad or at home, respecting it, but apply to _them_ for its removal. Always be contented and cheerful in your service, or respectfully retire from it. It is very unworthy to behave improperly, or to watch an opportunity to give warning, merely because you hope to gain _higher wages_ in the next place. Rather respectfully ask for advance, and if you are a good servant, and your wish is not unreasonable, it will be granted. Never suffer yourself to leave a family, without leaving your best wishes for the welfare of those whom you have served.

It is a more serious thing to _leave_ a good situation than many are aware of. You may never obtain such another place, all things considered; and may be long unsettled. “A rolling stone gathers no moss.” A servant that is not stationary seldom obtains _friends_ that are able and willing to assist her. You now know _all_ the inconveniences that attend your present situation, but you cannot know whether _much greater_ may not be found in the next you obtain. Most situations have their advantages and disadvantages. Calculate, as far as you can, upon both, as they are found in the place where you _now_ are. Higher wages for another service is no proof that it would be a _better_ one, all things considered.

Nothing is so comfortable and _creditable_ to all parties, as when a servant lives _many years_ in the same family. Such servants never want a _real_ friend. Though you _may_ perhaps obtain a new service by a three months’ character, you will be respected if you have lived three years in your situation, but still more, if you have lived seven.

The great master principle of all faithful service is an earnest desire and endeavor to act according to the WILL OF GOD. The reason why _servants_ as well as others, are so defective and partial in the discharge of their duties, and therefore are so often uncomfortable and distressed, is, that they are not influenced as they ought to be, by this principle. Those, who think of their need of God’s help, and love him with their hearts, and minds, and strength, _he_ will love and honor. “I love them that love me,” saith the Almighty. “They that honor _me_, I will honor; and those who despise me, shall be lightly esteemed.”

————

The celebrated Dean Swift, of facetious memory, who was a man of great genius and talent, and had an extensive knowledge of the world, in his _burlesque_ Advice to Servants, by holding up their faults and vices as _laudable examples_ for imitation, teaches them, in one continued vein of sarcastic irony, what _they ought not to do_;—we therefore transcribe a considerable portion thereof, by way of _negative_ advice.—_Good servants will applaud this artifice, and bad ones will feel its force._

“When your master or lady calls a servant by name, if the servant be
not in the way, none of you are to answer, for then there will be no
end of your drudgery: and masters themselves allow, that if a servant
comes when he is called, it is sufficient.

“When you have done a fault, be always pert and insolent, and behave
yourself as if you were the injured person; this will immediately put
your master or lady off their mettle.

“If you see your master wronged by any of your fellow-servants, be
sure to _conceal_ it, for fear of being called a tell-tale: however,
there is one exception in case of a favourite servant, who is justly
hated by the whole family; and you are bound in prudence to lay all
the faults you can upon the favourite.

“The cook, the butler, the groom, the market-man, and every other
servant who is concerned in the expenses of the family, should act as
if his master’s _whole estate_ ought to be applied to that servant’s
particular business. For instance, if the cook computes his master’s
estate to be a thousand pounds a year, she reasonably concludes that
a thousand pounds a year will afford _meat_ enough, and therefore,
he need not be sparing; the butler makes the same judgment, so may
the groom and the coachman; and thus every branch of expense will be
filled to your master’s _honour_.

“When you are chid before company, it often happens that some
stranger will have the good-nature to drop a word in your excuse;—in
such a case you will have a good title to justify yourself, and may
rightly conclude, that, whenever he chides you afterwards, on other
occasions, he may be in the wrong; in which opinion you will be the
better confirmed by stating the case to your fellow-servants in your
own way, who will certainly decide in your favour;—therefore, as I
have said before, whenever you are chidden, complain as if you were
injured.

“It often happens, that servants sent on messages are apt to stay
out somewhat longer than the message requires, perhaps two, four,
six, or eight hours, or some such trifle; for the temptation to be
sure was great, and flesh and blood cannot always resist: when you
return, the master storms, the lady scolds; stripping, cudgelling,
and turning off, is the word. But here you ought to be provided with
a set of excuses, enough to serve on all occasions: for instance,
your uncle came fourscore miles to town this morning on purpose to
see you, and goes back by break of day to-morrow:—a brother servant
that borrowed money of you when he was out of place, was _running to
Ireland_:—you were taking leave of an old fellow-servant, who was
shipping for _Barbadoes_:—your father sent a cow to you to sell, and
you could not get a chapman for her till nine at night:—you wrenched
your foot against a stone, and were forced to stay three hours in a
shop, before you could stir a step:—a bailiff, by mistake, seized you
for a debtor, and kept you the whole evening in a spunging house, &c.
&c.

“Take all tradesmen’s parts against your master; and when you are
sent to buy anything, never offer to cheapen it, but generously pay
the full demand. This is highly to your master’s _honour_; and may
be some shillings in your pocket; and you are to consider, if your
master has paid too much, he can better afford the loss than a poor
tradesman.

“Never submit to stir a finger in any business, but that for which
you were particularly hired. For example, if the groom be drunk, or
absent, and the butler be ordered to shut the stable-door, the answer
is ready, An’t please your honour, I don’t understand _horses_. If
a corner of the hangings wants a single nail to fasten it, and the
footman be directed to tack it up, he may say, he doth not understand
that sort of work, but his honour may send for the upholsterer.

“Masters and ladies are usually quarrelling with the servants for
not shutting the doors after them: for neither masters nor ladies
consider, that those doors must be open before they can be shut, and
the labour is double to open and shut them; therefore the best, the
shortest, and the easiest way is to do _neither_. But if you are so
often teazed to shut the door, that you cannot easily forget; then
give the door such a clap as you go out, as will shake the whole
room, and make every thing rattle in it, to put your master and lady
in mind that you observe their directions.

“If you find yourself to grow in favour with your master or lady,
take some opportunity in a very mild way to give them warning; and
when they ask the reason, and seem loth to part with you, answer
that you would rather live with them than any body else, but a poor
servant is not to be blamed if he strives to better himself;—that
service is no inheritance,—that your work is great, and your wages
very small. Upon which, if your master hath any generosity, he will
add five or ten shillings a quarter rather than let you go: but if
you are baulked, and have no mind to go off, get some fellow-servant
to tell your master, that he hath prevailed upon you to stay.

“Whatever _tid bits_ you can _pilfer_ in the day, save them to
juncket with your fellow-servants at night, and take in the _butler_,
provided he will give you _drink_.

“Write your own name, and your sweet-heart’s, with the smoke of a
candle, on the ceiling of the kitchen, or the servants’-hall, to shew
your learning.

“If you are a young sightly fellow, whenever you whisper your young
mistress at tea-table, run your nose full in her cheek; or, if your
breath be good, breath full in her face; this I have known to have
had very good consequences in some families.

“Never come till you have been called three or four times, for none
but _dogs_ will come at the first whistle: and when the master calls,
_Who’s there?_ no servant is bound to come; for _Who’s there_ is
nobody’s name.

“When you have broken all your earthen drinking-vessels below stairs
(which is usually done in a week), the copper pot will do as well;
it can boil milk, heat porridge, hold small beer, or, in case of
necessity, serve other purposes; therefore apply it indifferently to
all these uses; but never wash or scour it, for fear of taking off
the tin.

“Let it be a constant rule, that no chair, stool, or table, in the
servants’-hall, or the kitchen, shall have above three legs, which
hath been the ancient and constant practice in all the families I
ever knew, and is said to be founded upon two reasons; first, to shew
that servants are ever in a _tottering_ condition; secondly, it was
thought a point of _humility_, that the servants’ chairs and tables
should have at least one leg fewer than those of their masters. I
grant there hath been an exception to this rule with regard to the
cook, who by old custom was allowed an easy chair to _sleep_ in
after dinner; and yet I have seldom seen them with above three legs.
Now this epidemical lameness of servants’ chairs is by philosophers
imputed to two causes, which are observed to make the greatest
revolutions in states and empires; I mean, _love and war_. A stool, a
chair, or a table, is the first weapon taken up in a general romping
or skirmish; and after a peace, the chairs are apt to suffer in the
conduct of _an amour_, the cook being usually fat and heavy, and the
butler a little in drink.

“When you stop to tattle with some crony servant, in the same street,
leave your own street-door _open_, that you may get in without
knocking when you come back; otherwise your mistress may know you are
gone out, and you may be chidden.

“I do most earnestly exhort you all to unanimity and concord: but
mistake me not: you may quarrel with each other as much as you
please; only always bear in mind, that you have a _common enemy_,
which is your master and lady, and you have a common cause to
defend. Believe an old practitioner; whoever, out of malice to a
fellow-servant, carries a tale to his master, will be ruined by a
general confederacy against him.

“The general place for rendezvous for all the servants, both in
winter and summer, is the kitchen: there the grand affairs of the
family ought to be consulted; whether they concern the stable,
the dairy, the pantry, the laundry, the cellar, the nursery, the
dining-room, or my lady’s chamber: there, as in your own proper
element, you can laugh, and squall, and romp in full security.

“When any servant comes home drunk, and cannot appear, you must all
join in telling your master, that he is gone to bed very sick; upon
which your lady will be so good-natured as to order some comfortable
thing for the poor man, or maid.

“When your master and lady go abroad together, to dinner, or on a
visit for the evening, you need leave _only one_ servant in the
house, or even one black-guard boy to answer at the door, and
attend the children, if there be any. Who is to stay at home is to
be determined by long and short cuts; and the stayer at home may be
comforted by a visit from a sweet-heart, without danger of being
caught together. These opportunities must _never_ be missed, because
they come but seldom, and all is safe enough while there is a servant
in the house.

“When your master or lady comes home, and wants a servant who happens
to be abroad, your answer must be, that he had but just that minute
stept out, being sent for by a cousin who was dying.

“If your master calls you by name, and you happen to answer at the
fourth call, you need not hurry yourself; and if you be chidden for
staying, you may lawfully say, you came no sooner, because you did
not know _what_ you were called for.

“When you are chidden for a fault, as you go out of the room, and
down stairs, _mutter_ loud enough to be plainly heard; this will make
him believe you are innocent.

“Whoever comes to visit your master or lady when they are abroad,
_never_ burthen your memory with the person’s name; for, indeed, you
have too many other things to remember. Besides, it is a porter’s
business, and your master’s fault he does not keep one; and who can
remember names? and you will certainly mistake them; as you can
neither write nor read.

“If it be possible, never tell a lie to your master or lady, _unless_
you have some hopes that they cannot find it out in less than half
an hour. When a servant is turned off, all his faults must be told,
although most of them were never known by his master or lady; and all
mischiefs done by others, charged to him. [Instance them.] And when
they ask any of you, why you never acquainted them before? the answer
is, Sir, or Madam, really I was afraid it would make you angry; and
besides, perhaps, you might think it was malice in me. Where there
are little masters and misses in a house, they are usually great
impediments to the diversions of the servants; the only remedy is to
bribe them with _goody goodies_, that they may not tell tales to papa
and mamma.

“I advise you of the servants, whose master lives in the country, and
who expect vales, always to stand rank and file when a stranger is
taking his leave, so that he must of necessity pass between you; and
he must have more confidence or less money than usual if any of you
let him _escape_; and according as he behaves himself, remember to
treat him the _next time_ he comes.

“If you are sent with ready money to buy any thing at a shop and
happen at that time to be out of cash, _sink the money_, and take
up the goods on your master’s account. This is for the _honour_ of
your master and yourself; for he becomes a man of credit at your
recommendation.

“When your lady sends for you up to her chamber to give you any
orders, be sure to stand at the door, and keep it open, fiddling with
the lock all the while she is talking to you; and keep the handle in
your hand, for fear you should forget to shut the door after you.

“If your master or lady happen once in their lives to accuse you
wrongfully, you are a _happy_ servant; for you have nothing more
to do, than, for _every_ fault you commit while you are in their
service, to put them in mind of that false accusation, and protest
yourself equally innocent in the present case.

“When you have a mind to leave your master, and are too bashful to
break the matter for fear of offending him, the best way is to grow
rude and saucy of a sudden, and beyond your usual behaviour, till
he finds it necessary to turn you off; and when you are gone, to
_revenge_ yourself, give him and his lady _such_ a character to all
your brother-servants who are out of place, that _none_ will venture
to offer their service.

“Some nice ladies, who are afraid of catching cold, having observed
that the maids and fellows below stairs often forget to shut the
doors after them, as they come in, or go out into the back yards,
have contrived that a pulley and a rope, with a large piece of lead
at the end, should be so fixt, as to make the door shut of itself,
and require a strong hand to open it, which is an immense toil to
servants, whose business may force them to go in and out fifty times
in a morning: but _ingenuity_ can do much, for prudent servants have
found out an effectual remedy against this insupportable grievance,
by _tying up_ the pulley in such a manner, that the weight of lead
shall have no effect; however, as to my own part, I would rather
chuse to keep the door _always open_, by laying a heavy stone at the
bottom of it.

“The servants’ candlesticks are generally broken, for nothing
can last for ever. But you may find out many expedients; you may
conveniently stick your candle in a bottle, or with a lump of butter
against the wainscot, in a powder-horn, or in an old shoe, or in a
cleft stick, or in the barrel of a pistol, or upon its own grease on
a table, in a coffee-cup, or a drinking-glass, a horn-can, a tea-pot,
a twisted napkin, a mustard-pot, an ink-horn, a marrow-bone, a piece
of dough, or you may cut a hole in the loaf, and stick it there.

“When you invite the neighbouring servants to junket with you at
home in an evening, teach them a peculiar way of tapping or scraping
at the kitchen-window, which you may hear, but not your master or
lady, whom you must take care not to disturb or frighten at such
unseasonable hours.

“Lay all faults upon a lap-dog, or favourite cat, a monkey, parrot,
a child; or on the servant who was last turned off: by this rule you
will excuse yourself, do no hurt to any body else, and save your
master or lady from the trouble and vexation of chiding.

“When you want proper instruments for any work you are about, use
all expedients you can invent, rather than leave your work undone.
For instance, if the poker be out of the way, or broken, stir the
fire with the tongs; if the tongs be not at hand, use the muzzle of
the _bellows_, the wrong end of the fire-shovel, the handle of the
fire-brush, the end of a mop, or your master’s cane. If you want
paper to singe a fowl, _tear_ the first book you see about the house.
Wipe your shoes, for want of a clout, with the bottom of a curtain,
or a damask napkin. Strip off your livery lace for garters. If the
butler wants a jordan, he may use the great silver cup.

“There are several ways of putting out candles, and you ought to
be instructed in them all: you may run the candle-end against the
wainscot, which puts the snuff out immediately: you may lay it on
the ground, and tread the snuff out with your foot: you may hold it
upside down, until it is choaked with its own grease; or cram it
into the socket of the candlestick: you may whirl it round in your
hand till it goes out: you may spit on your finger and thumb, and
pinch the snuff till it goes out. The cook may run the candle’s nose
into the meal-tub, or the groom into a vessel of oats, or a lock of
hay, or a heap of litter: the house-maid may put her candle out by
running it against a looking-glass, which nothing cleans so well as
candle-snuff: but the quickest and best of all methods is, to blow it
out with your breath, which leaves the candle clear, and readier to
be lighted.

“There is nothing so pernicious in a family as a tell-tale, against
whom it must be the principal business of you _all_ to unite:
whatever office he serves in, take all opportunities to spoil the
business he is about, and to cross him in every thing. For instance,
if the butler be a tell-tale, break his glasses whenever he leaves
the pantry door open; or lock the cat or the mastiff in it, who will
do as well: mislay a fork or a spoon, so as he may never find it. If
it be the cook, whenever she turns her back, throw a lump of soot or
a handful of salt in the pot, or smoking coals into the dripping-pan,
or daub the roast meat with the back of the chimney, or hide the key
of the jack. If a footman be suspected, let the cook daub the back
of his new livery; or when he is going up with a dish of soup, let
her follow him softly with a ladle-full, and dribble it all the way
up stairs to the dining-room; and then let the house-maid make such
a noise, that her lady may hear it. The waiting-maid is very likely
to be guilty of this fault, in hopes to ingratiate herself: in this
case, the laundress must be sure to tear her shifts in the washing,
and yet wash them but half; and, when she complains, tell all the
house that she sweats so much, and her flesh is so nasty, that she
fouls a shift more in one hour, than the kitchen-maid doth in a week.”

THE

COMPLETE SERVANT.

————

THE HOUSEKEEPER.

Although it is obvious that a good education can be no impediment to domestic management, but may be of material assistance in the furtherance of family comforts, yet it is pleasing to reflect that many of the essential duties of life are within the reach of less exalted attainments; and that the woman who has been reared in useful pursuits, and whose chief aim is to perform the social obligations, will seldom fail of acquitting herself with credit and satisfaction, and especially if accompanied with that well-directed ductility of mind which bends its attention to the lesser objects of life, and is frequently found to be essential in the management of a family.

A housekeeper possessed of such facilities, as a ground-work for other qualifications, must be a desirable acquisition in a family where the mistress is of rank and consideration, and feels herself superior to the management of her own household affairs. Indeed, the situation of a housekeeper, in almost every family, is of great importance.—She superintends nearly the whole of the domestic establishment,—has generally the controul and direction of the servants, particularly of the female servants—has the care of the household furniture and linen—of all the grocery—dried and other fruits, spices, condiments, soap, candles, and stores of all kinds, for culinary and other domestic uses. She makes all the pickles, preserves, and sometimes the best pastry—She generally distils and prepares all the compound and simple waters, and spirits, essential and other oils, perfumery, cosmetics, and similar articles that are prepared at home, for domestic purposes. In short, she is the _locum tenens_, the _Lady Bountiful_, and the active representative of the mistress of the family; and is expected to do, or to see done, every thing that appertains to the good and orderly management of the household.

She ought to be a steady middle-aged woman, of great experience in her profession, and a tolerable knowledge of the world.—In her conduct, she should be moral, exemplary, and assiduous, as the harmony, comfort, and economy of the family will greatly depend on her example; and she must know, that no occurrence can be too trifling for her attention, that may lead to these results, and whereby waste and unnecessary expense may be avoided.

When the entire management of the servants is deputed to her, her situation becomes the more arduous and important. She will invite and excite their integrity, frugality, and assiduity, by her own liberal conduct towards them, and will shew them, that “_according to their pains will be their gains_.” Thus will she give encouragement to merit, ensure to herself respectful attention, inspire zeal, and exact a grateful return from all whose dispositions are tractable; she will also find such conduct tend much to her own comfort, and greatly to promote the interest of her principals. She will never discharge a good servant for a slight offence; but will remember, that “_to bear and to forbear is the great art of living_.” She will endeavour to govern with _suavity_ and _mildness_; ever stimulating to good conduct, by _admonition_ or _praise_, when deserved, rather than seeking by _threats_ or harsh measures to correct trifling faults or inadvertencies;—imposing no commands that are unreasonable, nor reproving but with _justice_ and _temper_. If servants have hardships to undergo, she will let them see, that she feels for the necessity of urging them. To cherish the desire of pleasing in them, she will convince them, that they may succeed in their endeavours to please her. Human nature is the same in all stations. Convince the servants that you have a considerate regard for their comforts, and they will be found to be grateful, and to reward your attention by their own assiduity: besides, nothing is so endearing as being courteous to our inferiors. A most excellent maxim is,

“Be to their faults a _little blind_,
And to their _virtues very kind_.”

By these, and similar means, _bad_ servants may be converted into _good ones_, and the whole household rendered comfortable and happy.

The prudent housekeeper will carefully avoid all approaches to familiarity; as that destroys subordination, and ultimately induces contempt; and then, “Her occupation’s gone.” When servants are indisposed, she will best consult the feelings of her superiors, as well as her own, by remitting their labours, paying them attention, giving them advice, and the assistance of suitable food and comfort. _Tenderness and assiduity_, in such cases, have great effect;—and in the language of humanity, _is half a cure_.

Female servants who would pursue an honest course, have numberless difficulties to contend with, and should, therefore, be treated kindly. The housekeeper in a great family, has ample means of doing good; and she will, doubtless, recollect that it is a part of her duty to protect and encourage virtue, as the best preventive from vice.

It behoves every servant to maintain a good character, nor ought it to be refused when due.—Servants have nothing to depend on but their good name, which it would be the height of injustice wantonly to deprive them of.[5] It ought to be made a point, by all persons hiring servants, most scrupulously to enquire into their characters, from their last places.—To refuse countenance to the bad, and to encourage the good servant, are indispensable duties which we owe to society.

In families where there is a house-steward, the marketing will be done, and the tradesmen’s bills will be collected, examined, and discharged, by him; but in many families, the business of marketing, and of keeping the accounts, devolves on the housekeeper. It is, therefore, incumbent on her to be well informed of the prices and qualities of all articles of household consumption in general use; and of the best times and seasons for procuring them, in order that by comparing prices and qualities, she may be able to substitute those that are most reasonable, but equally to her purpose, and best attainable, for others that are more costly or more scarce.[6]

Before the housekeeper goes to market, she will look over the larder with the cook, especially when company is expected, and on a Saturday, and consider well what things are wanted, not forgetting even the smaller articles, that so there may be no necessity for sending out in a hurry, or on a Sunday, for any thing.

The best and most economical way possible for marketing, is to pay _ready money_ for all that you can, especially for miscellaneous articles, and to deal for the rest with the most respectable tradesmen, whose bills should be settled weekly, or, at any rate, frequently, to prevent mistakes; without these precautions, even those of much experience, may chance to be cheated by unprincipled strangers, with old poultry—stale fish—tough mutton—or cow beef.—It should always be recollected, that without good provisions the skill of the cook will avail nothing.

But, by whomsoever the provisions may be bought, it behoves the housekeeper to examine them as they come in,—to see that in weight and measure they agree with the tickets sent with them,—and to make the necessary arrangements, in conjunction with the cook, for their due appropriation.[7]

Besides being a good market-woman, the housekeeper ought to be ready at figures, and to understand the nature of common accounts, as it will generally be her business to keep the detailed accounts of the family, to examine the tradesmen’s bills by the checks, to pay them, and pay for all miscellaneous articles as they are brought in, for which vouchers must be given, to be produced when the account is settled; and to avoid the possibility of mistake, this should be done weekly, or at short and stated periods; for this purpose, a book must be kept, in which entry should immediately be made, of all monies paid, and in the evening, the book should be cast up, and compared with the cash in hand, by which means, any omission that might have taken place in the course of the day may easily be recollected and set right, and the account will be ready for inspection when called for.

The elegant and tasteful arrangement of the table is a very essential object in every Establishment; and when that department devolves on the housekeeper, will require her very serious consideration; as much of the credit and respectability of the family will depend on her.—Economy, taste, and tact must necessarily be displayed, and its execution involves much judgment, great attention, and unceasing assiduity. In order to have a table well served, and tastefully arranged, the skill and ingenuity of the cook, as well as the housekeeper, will be required—of the cook to dress it according to the _fashion_, and of the housekeeper, afterwards, to see that it be dished and served up according to the present _costume_.[8]

The etiquette of the table being arranged by the _bill of fare_, previously made out, and the dishes laid in order below stairs; it is the province of the housekeeper, when dinner is served up, to see that the butler has placed them properly on the table above; this requires a quick glance of the eye, and a correct taste to measure distances,—and to see that the dishes accord with each other, and thereby form a pleasing, inviting, and well-grouped picture.[9]

The housekeeper will employ the little leisure time she may have before the servants’ dinner hour, which in most families is generally early, in preparing the best pastry, or in doing any other things she can assist in, preparatory to the family dinner; at any rate, she will look around and see that the household business is, every where, going on regularly, and the culinary preparations getting forward. She then takes her seat at the head of the table, in the steward’s, or her own room, with the principal female servants and the men not in livery. In this situation she will have to carve, and as she will occasionally be required to assist the cook in dissecting a dish to be sent up stairs, it is indispensably necessary that she be proficient in the art of carving: and besides, to carve meat well, is a great saving.[10] It would argue prudence and economy in her, to see that the pieces of bread which are brought down stairs, be eaten at this table, or in the servants’-hall, and it would be extravagance to suffer _new_ bread to be eaten below stairs.

When the dinner is gone up, her attention will be directed to the _dessert_, which she prepares and lays out in her own room, previous to the removal of the cloth above stairs; when she makes her appearance with it, and arranges it on the dining-room table.

The Housekeeper now begins to find herself at leisure; by this time too, the maids will have done the principal part of their work above stairs, and the cook, kitchen-maid, and scullion, have washed up, and cleared away every thing, and cleaned up the kitchen.—After tea, the provident housekeeper will begin to think about _to-morrow_; evening being the best time for preparing all things that are likely to be wanted soon.—Small quantities of spices should be pounded and ground, and laid by in bottles, well corked, ready for use.—Much less spices are necessary, in gravies, &c. when thus prepared, than when boiled whole.—Raisins may be stoned, if wanted next day.—Currants may be washed, picked, and perfectly dried. White sugars should be broken, or pounded, rolled with a bottle, and sifted. Some of the oranges and lemons, to be used for juice, should be pared, and the rind put by to dry; and of some, when squeezed, and the pulp scraped out, the rinds may be kept dry for grating.

[The Salary of the Housekeeper is from twenty-five to fifty guineas per annum, dependent on the extent of the family, and the nature of the business she undertakes.]

_Useful Memorandums._

Provisions that will keep, should be laid in in quantities when cheapest, to be ready when wanted.—The best of all kinds are the most economical, not only because they _are best_, but also, because they go furthest.

As sugar is an article of considerable expense, it is to be understood that, of the _white_ sugars, the most refined goes furthest and sweetens best. Chuse those that are close, heavy, and shining.—The best sorts of the _brown_ have a bright gravelly look. The coarser sorts are strongest and fittest for wines, sweetmeats, &c.

The only certain road to regularity, is to do every thing in its proper time—keep every thing in its proper place—and apply every thing to its proper use.

The great Dutch statesman, De Witt, attributed the whole art of dispatching a multitude of business, to the _doing of one thing at a time_.

The want of regularity gives to families the appearance of chance and confusion; on the contrary, order in a family is productive of much happiness.

Accustom all the servants under your direction to _rise early_, and let them breakfast at an early hour. If orders be given betimes in the morning, there will be more time to execute them,—servants will perform their work with more ease,—and less hands will be required. If the economy of time were duly considered, and a regular plan of daily employment laid down, much business may be effected without hurry or fatigue.

As some preparation is necessary in all families for accidental visitors, care should be taken to have things in readiness for lunch, chocolate, sandwiches, &c.

An inventory of furniture, linen, china, plate, &c. should be kept, and the articles examined by it twice a year, at least, or oftener if the servants be changed, and a correct list of the articles delivered into the care of the new servants should be kept.—House-cloths, knife-cloths, &c. should be numbered, and always be accounted for, either whole or in part—which would be done if a note were inserted at the top of the list of the articles delivered out.

Tin fenders, and other things that are painted, should be painted every year or two.—Tin vessels, if suffered to become damp, soon rust, and are eaten into holes.

The best way to scald fruits or to boil vinegar is, to put it in a stone jar on an iron hearth—or to put the jar in a saucepan of boiling water, called a _water bath_.

THE STORE-ROOM AND STILL-ROOM.

These rooms are entirely under the management of the housekeeper. The STORE-ROOM is appropriated as a depository for such imperishable articles of household consumption as are in continual request, and may be laid up, when purchased in quantities,—at times when cheapest,—most in season, or best—to be ready at hand when wanted.

☞ Let every thing, not only here, but all over the house, be kept in its _proper place_, applied to its _proper use_, and _replaced_ when worn out or destroyed.

_N. B. To save the trouble of referring to different places, for the several methods of storing or preserving many articles which are proper to be kept, we shall insert under this head every thing of this description that may occur to us._

SOAP will be the better for keeping—indeed, it should not be used when newly made. The cakes should be cut with a wire or string, into oblong squares, and laid up, on a dry shelf, a little distance apart, and across each other, so as to admit the air betwixt them, to harden it.—This method will save one third. _Note_,—If dried fast, soap will crack and break when wetted.

CANDLES and SOAP made in cold weather, are best; and when the price of these articles are likely to be high, a reasonable stock of both should be laid in.—Candles, if kept packed in a chest, will be the better for keeping eight or ten months, and may be kept well, if necessary, for two years.

STARCH should be bought when flour is cheap, and may be kept in a dry warm place, if closely covered, as long as may be necessary.

LOAF SUGARS should be kept tied up in paper, and hung up in a dry place. Brown sugars should be kept covered up, and in a moderately dry place.

SWEETMEATS, PRESERVES, &c. must be carefully kept from the air, and in a very dry place.

TEAS, COFFEE, CHOCOLATE, DRIED FRUITS, and generally, all kinds of Grocery and Condiments require to be kept dry and free from air.

The various kinds of SEEDS and RICE, PEARL-BARLEY, OATMEAL, &c. must be kept in a dry place, and be _covered close_, to preserve them from insects.

BREAD is best kept in an earthern pan with a cover. A loaf should not be cut till it is a day old. The bread that is cut unnecessarily in the parlour, should be eaten at the second table before more is cut.

Writing and other papers, that are constantly wanted, should be bought by the ream or bundle, and kept in a dry place.

APPLES should be spread, separately, on clean dry straw, on a dry upper floor, and care must be taken to preserve them from frost.—The Americans throw a clean canvas cloth over them, which will answer the purpose.

PEARS should be hung up, singly, by the stalk in a dry place.

GRAPES should be gathered before they are ripe, and may also be preserved hung up in single bunches the same way;—or they may be kept in saw-dust, in boxes with covers, to exclude the air—Every bunch being laid apart.

ORANGES and LEMONS, if bought when cheapest, may be preserved a long time, packed in fine, dried sand, with their stems upwards, and kept from the influence of the air.

FRESH MEAT, POULTRY, FISH, &c. should be kept in a cool, airy place.

All SALTED and DRIED MEATS, hams, tongues, &c. should be tied up in strong paper, and must be kept in a cold, dry place, (not in the kitchen) else they will become musty and rancid.

GREEN VEGETABLES should be kept on a damp stone floor, and excluded from the air by a damp cloth thrown over them.

CARROTS, PARSNIPS, and BEET-ROOTS, must be kept in layers of dry sand for winter use. Neither these nor potatoes should be washed till wanted.

POTATOES must be carefully covered, to protect them from frost, in winter.

ONIONS should be tied in traces, and hung up in a cold dry place. If the root of each onion be seared, it can never grow.

PARSLEY should be cut close to the root, and dried in a warm room.

TRUFFLES, MORELS, &c. must be kept in bags in a dry place.

A bag should be kept to save all the waste rags; this will not only be economical, but will prevent litter.

☞ For the management of SAVOURY and SWEET HERBS, see Vegetables, p. 87.

THE STILL-ROOM MAID.

The business of this servant is to wait on and assist the housekeeper; not only in the distillation of aromatic waters, spirits, and oils,—in the making of essences, perfumery, &c. but also, in the making of pickles, preserves, pastry, and confectionary; in making coffee, &c. to go up stairs; in washing up the china; in the management and arrangement of the STORE-ROOM; and whatever else she may have to employ her in.

[Wages from eight to twelve guineas per annum.]

THE ART OF CARVING.

————

The art of carving is an useful and elegant accomplishment; and, according to the fashion of the present day, cannot be too well understood by the _Heads of Families_. It may best be acquired by observation and practice; and to _Young Ladies_ who can attend to the example of their parents, the following plain and familiar instructions may not be unacceptable.—A previous knowledge of the conformation of the several parts, and the peculiar nature of the article to be carved, will, with due attention, render the business easy, and it would be still more so, if the loins, breasts, and necks of mutton, lamb, and veal, were to be _properly jointed_ and divided, before they are sent home.

The master and mistress of the family, who do _The honours of the table_, when dinner is announced, will see, of course, that the upper places are taken by the married ladies of the highest quality that are then present; the dowagers or widows next, and lastly, the unmarried ladies; all, nearly according to their respective ages. The gentlemen will be seated according to the same etiquette, which is perfectly understood by the fashionable world.[11]

BEEF.—_The Surloin._ This joint is brought to table with the skin side upwards—Cut off the outside, in the direction of the ribs, quite down to the bone, and take off slice after slice of a moderate thickness, in the same direction.—Or, you may cut through the middle of the sirloin. Give a little of the soft fat with each slice, which will be found covering the roll, on the inside. Give also, a little of the roll, when preferred, as it is short-grained and tender. To get at this and the fat, turn the joint up, upon the chine-bone, and cut it across the ribs.

_The Ribs_ are to be carved exactly in the same way.

_The Edge-bone_ or _isch (hip)_ bone. Cut off a _thick_ outside slice from the upper surface, the whole length, horizontally, and follow the cut. The delicious soft fat, resembling marrow, will be found at the back of the bone, and the hard fat may be taken, in thin, horizontal slices, from the edge of the joint. The upper part of this joint is the richest and best.

_The Buttock_ is to be carved in the same way.