The House Servant's Directory... Roberts, Robert. Domestics -- United States -- Handbooks, manuals, etc. Recipes -- United States. Complete title: The House Servant's Directory, or A Monitor for Private Families: Comprising Hints on the Arrangement and Performance of Servants' Work, with General Rules for Setting Out Tables and Sideboards in First Order; the Art of Waiting in all its Branches; and Likewise How to Conduct Large and Small Parties with Order; with General Directions for Placing on Table All Kinds of Joints, Fish, Fowl, &c. with Full Instructions for Cleaning Plate, Brass, Steel, Glass, Mahogany; and Likewise All Kinds of Patent and Common Lamps: Observations on Servants' Behaviour to their Employers; and Upwards of 100 Various and Useful Receipts, Chiefly Compiled for the Use of House Servants; and Identically Made to Suit the Manners and Customs of Families in the United States. Boston: Munroe and Francis Electronic edition created by Digital & Multimedia Center, Michigan State University Libraries, East Lansing, Michigan, 2002-2003. Supplementary material by Jan Longone, Anne-Marie Rachman, Peter Berg, Yvonne Lockwood, and Val Berryman 1827 Text xml-external-parsed-entity gif quicktime http://digital.lib.msu.edu/cookbooks/houseservant OCLC 37024950 en Digitized as part of "Feeding America: The Historic American Cookbook Project." Michigan State University Libraries, East Lansing, Michigan, 2002-2003. http://digital.lib.msu.edu/cookbooks/ United States Nineteenth century The book digitized here was published in the United States before 1923 and is in the public domain according to U.S. copyright law. The digital version and supplementary materials are made available for all educational uses.

THEHOUSE SERVANT'S DIRECTORY,

OR

A MONITOR FOR PRIVATE FAMILIES:

COMPRISING

HINTS ON THE ARRANGEMENT AND PERFORMANCE OFSERVANT'S WORK,WITH GENERAL RULES FOR SETTING OUT TABLES AND SIDEBOARDS

IN FIRST ORDER;

THE ART OF WAITING

IN ALL ITS BRANCHES; AND LIKEWISE HOW TO CONDUCT

LARGE AND SMALL PARTIES

WITH ORDER; WITH GENERAL DIRECTIONS FOR PLACING ON TABLE

ALL KINDS OF JOINTS, FISH, FOWL, &c.

WITH FULL INSTRUCTIONS FOR CLEANING

PLATE, BRASS, STEEL, GLASS, MAHOGANY;

AND LIKEWISE

ALL KINDS OF PATENT AND COMMON LAMPS:OBSERVATIONSON SERVANTS' BEHAVIOUR TO THEIR EMPLOYERS;

AND UPWARDS OF

100 VARIOUS AND USEFUL RECEIPTS,

CHIEFLY COMPILED

FOR THE USE OF HOUSE SERVANTS;

AND IDENTICALLY MADE

TO SUIT THE MANNERS AND CUSTOMS OF FAMILIES

IN THE UNITED STATES.

BY ROBERT ROBERTS.

WITH

FRIENDLY ADVICE TO COOKSAND HEADS OF FAMILIES, AND COMPLETE DIRECTIONS HOW TO BURNLEHIGH COAL.

BOSTON, MUNROE AND FRANCIS, 128 WASHINGTON-STREET. NEW YORK, CHARLES S. FRANCIS, 189 BROADWAY. 1827.

DISTRICT OF MASSACHUSETTS, TO WIT:

District Clerk's Office.

Be it remembered, that on the ninth day of March, A.D. 1827, in the fifty-first year of the Independence of the United States of America, MUNROE & FRANCIS, of the said district, have deposited in this Office, the Title of a Book the right whereof they claims as Proprietors in the words following, to wit:

The House Servant's Directory or a Monitor for Private Families: comprising hints on the arrangement and performance of servants' work, with general rules for setting out Tables and Sideboards in first order; the Art of Waiting in all its branches; and likewise how to conduct Large and Small Parties with order; with general directions for placing on Table all kinds of Joints, Fish, Fowl, &c. with full instructions for cleaning Plate, Brass, Steel, Mahogany; and likewise all kinds of Patent and Common Lamps: Observations on Servants' Behaviour to their Employers; and upwards of 100 various and useful Receipts, chiefly compiled for the use of House Servants; and identically made to suit the Manners and Customs of Families in the United States. By ROBERT ROBERTS. With friendly Advice to Cooks and Heads of Families, and Complete Directions how to burn Lehigh Coal.

In conformity to the act of the Congress of the United States, entitled, 'An act for the encouragement of learning, by securing the copies of maps, charts, and books, to the authors and proprietors of such copies, during the times therein mentioned;" and also to an act entitled, "An act supplementary to an act entitled, an act, for the encouragement of learning, by securing the copies of maps, charts and books, to the authors and proprietors of such copies during the times therein mentioned; and extending the benefits thereof to the arts of designing, engraving, and etching historical and other prints."

JOHN W. DAVIS, Clerk of the District of Massachusetts.

ADVERTISEMENT OF THE PUBLISHERS.

THIS valuable Work was written by a servant in one of the most respectable families in this city, the demise of whose very honourable head, with deep regret we have to record while penning this advertisement; and we hope it will be some recommendation to this useful book, to give an extract of a letter which we received from the late Hon. CHRISTOPHER GORE, a few weeks before his decease.

"I have read the work attentively, and think it may be of much use. The directions are plain and perspicuous; and many of the recipes I have experienced to be valuable. Could servants be induced to conform to these directions, their own lives would be more useful, and the comfort and convenience of families much promoted. Consider me as a subscriber for such number of copies as six dollars will pay for, and I think that many more would be subscribed for in Boston."

Numerous other recommendations could have been procured, but this we deem sufficient.

If the public have applauded Dr. Kitchener for improving the minutiæ and economy of the larder, what praise is not due to an humble attempt to amend the morals and awkwardness of domestics? In school-learning generally our native servants surpass foreigners, but in manners, deportment, and a knowledge of the duties of their station, it must be admitted they are considerably inferior. To borrow a phrase from the kitchen, our aboriginal servants need grilling; they require much instruction, and an apprenticeship to the art and faculty of unbending. Like certain "woollens imported in a raw state," noticed in a late congressional debate, it is requisite in order to giving them a proper gloss and finish, to send them to a "brushing establishment."

It cannot be denied that many of our servants, whilst perfectly willing to receive their wages, are either unwilling to submit to the powers that be, by fulfilling the duties for which such wages were stipulated, or from gross ignorance of domestic concerns, are totally unfit for service. An attempt to amend these matters by one from among their own number deserves, and we hope will receive the approbation and patronage of all aggrieved, so far at least as presenting a copy of this work to every house servant.

As to the Receipts for expurgating lamps, forks, and boots, compounding liquids, powders, &c. &c. given in this book, although like the author of the Cook's Oracle we cannot say we have actually eaten each one, having neither the necessary dyspeptic qualifications of the ostrich, nor the gusto of the Esquimaux or Kamschadale, yet, being assured by the author that he has himself operated on all of them, and on hundreds of others not set down because not infallible, we believe they will be found of essential service, and accordingly recommend them, when needed, to notice and use.

The publishers have in some sort amended the orthography and punctuation; otherwise the book is printed from the author's notes, "verbatim et literatim." No apology is necessary for thus presenting it, as the perceptions of some of its intended readers are a little obtuse, and it is requisite to give them line upon line, in something of the Dogberry style. Different views of the same object are taken, to enforce the fact more strongly on the recollection, and our author, as a servant, speaks to the comprehension of his fellow servants, without more diffuseness than answers the intended purpose.

In fine, this book is just such an one as has been long wanted, emanating from just the right quarter, and written precisely as might be wished: and with these few words of prologue we permit the author to speak for himself.

Boston, March 1, 1827.

INDEX.

Page

Introduction to the House Servant's Directory.........ix The Benefit of early rising to servants...............15 On dress suitable for their work......................16 Cleaning boots and shoes..............................17 Cleaning knives and forks.............................18 Directions for cleaning stee forks....................20 Trimming and cleaning lamps...........................21 Directions for cleaning plate.........................23 Cleaning plate with dry plate powder..................24 Cleaning silver and plated articles...................26 Setting up the candles................................27 Cleaning polished steel grates........................28 Directions for cleaning mahogany furniture............29 Hints on taking out stains from mahogany..............30 Brushing and folding gentlemen's clothes..............31 Brushing and cleaning gentlemen's hats................33 Regulations for the pantry............................34 Directions for cleaning tea trays.....................35 Washing and cleaning decanters........................36 Trimming the cruet stand or casters...................37 To clean tea and coffee urns..........................39 Mahogany dinner trays.................................40 Remarks on the morning's work in winter...............41 Directions for setting out the breakfast table........42 Regulations for the dinner table......................44 Laying the cloth, &c...................................46 Setting out the dinner table..........................47 Setting out the sideboard.............................48 Setting out the side table............................51 Dinner on the table...................................53 Waiting on dinner.....................................ib. The first course removed..............................56 Second course removed.................................57 Placing on the dessert................................59 Preparations for tea and coffee.......................60 Carrying round tea and coffee.........................61. Observations on supper................................63 Observations on the supper table......................64 Page Directions for extinguishing lamps, shutting up the house, &c. 66 Address and behaviour to your employers.........................69 Behaviour to your fellow servants...............................70 Behaviour of servants at their meals............................74 Hints to house servants on their dress..........................76 Remarks on answering the bells..................................78 All the varioius receipts useful for servants to know...........80 1. To make the best liquid blacking for boots and shoes.........ib. 2. To make boots and shoes water proof..........................ib. 3. Composition to clean furniture...............................81 4. Furniture oil for mahogany, most excellent...................ib. 5. Italian varnish, most superb for furniture...................82 6. Italian polish to give furniture a brilliant lustre..........ib. 7. To take ink stains out of mahogany furniture.................83 8. An excellent wash for dirty tables, after a party............ib. 9. To take the black off the bright bars of polished steel......84 10. To polish the bars of a polished steel grate................ib. 11. The best way to clean a polished steel grate................85 12. For the black parts or inner hearth of a grate..............ib. 13. Another excellent black mixture for the same................86 14. A beautiful mixture to clean brass or copper................ib. 15. To give Britannia metal a brilliant polish..................ib. 16. A beautiful plish for black grates..........................87 17. To make the best plate powder...............................ib. 18. A most superb way to clean plate............................88 19. Another way to make plate powder, by J.R.W. of London.......ib. 20. To clean any kind of plated articles whatever...............89 21. To clean japanned tea and coffee urns.......................90 22. To preserve iron or steel from rust.........................ib. 23. To take rust out of steel...................................ib. 24. To blacken the front of stone chimney pieces................91 25. An excellent composition to blacken stove grates............ib. 26. To clean mirrors or large looking glasses...................92 27. To make a beautiful black varnish...........................ib. 28. To give silver a beautiful polish...........................ib. 29. An excellent mastick for mending China and glass............93 30. A wash to revive old deeds or other writings................ib. 31. An excellent wash to keep flies from pictures or furniture..ib. 32. To remove flies from rooms..................................94 33. To render old pictures as fine as new.......................ib. 34. A varnish that suits all kinds of pictures and prints.......ib. Page 35. To take ink spots out of mahogany............................95 36. A most delicious salad sauce, by J.R.W.......................ib. 37. A great secret to mix mustard, by H.B. London................ib. 38. To extract oil from boards...................................96 39. To colour any kind of liquor.................................ib. 40. To make liquid currant jam of the first quality..............97 41. A secret against all kind of spots on silk or cotton.........ib. 42. To make all kinds of syrups of all sorts of flowers..........ib. 43. To make excellent currant jelly..............................98 44. A most delicious lemonade, to be made a day before wanted....ib. 45. Lemonade that has the appearance and flavour of jelly........99 46. To make raspberry vinegar most delicious.....................ib. 47. To make the best wine vinegar in one hour...................100 48. An excellent preparation for vinegar.........................ib. 49. A dry portable vinegar, or vinaigre en poudre...............101 50. To turn good wine into vinegar in three hours................ib. 51. To restore that same wine to its former taste................ib. 52. To correct a bad taste or sourness in wine..................102 53. To preserve good wine unto the last..........................ib. 54. To recover a person from intoxication.......................ib. 55. To make raspberry, strawberry, cherry and all kinds of waters ib. 56. Lemonde water of a most delicious flavour...................103 57. Another excellent lemonade, by R.R...........................ib. 58. To whiten ivory that has been spoiled........................ib. 59. A cooling cinnamon water in hot weather.....................104 60. An excellent good ratifia, by F N............................ib. 61. A strong aniseseed water....................................105 62. To take off spots of any sort, from any kind of cloth........ib. 63. A great secret against oil spots, &c.........................ib. 64. To restore carpets to their first bloom.....................106 65. To restore tapestries to their former brightness.............ib. 66. To revive the colour of cloth................................ib. 67. To take spots out of white cloth, &c........................107 68. A composition of soap that will take out all sorts of spots...ib. 69. Turkey cement for joining all metals, glass, china, &c.......108 70. To preserve the brightness of fire arms, &c...................ib. 71. To remove ink stains from cloth, plaid, silk, worsted, &c.....ib. 72. To preserve milk for sea that will keep for six months.......109 73. To preserve apples for the year round.........................ib. 74. To loosen stoppers that are congealed in decanters...........110 75. To take stains out of black cloth, silk, or crape.............ib. Page 76. To know whether a bed is damp or not, when travelling........110 77. To make the best ginger beer.................................111 78. To make excellent spruce beer.................................ib. 79. To make a beautiful flavoured punch...........................ib. 80. To cement any kind of broken glass...........................112 81. A black varnish for straw or chip hats........................ib. 82. Blacking for harness that will not injure leather.............ib. 83. To make a strong paste for paper.............................113 84. A water that gilds copper and bronze..........................ib. 85. A wash for gold, silver, silk, or any other kind of embroidery..ib. 86. To make iron as beautiful and white as silver................114 87. To preserve furs or woolen clothes from moths.................ib. 88. To dye gloves so as to look like York tan.....................ib. 89. To reform those that are given to drink......................115 90. To prevent the breath from smelling, after liquor.............ib. 91. A wash to give lustre to the face.............................ib. 92. A wash for the hair most superb..............................116 93. Excellent paste for the skin..................................ib. 94. A beautiful corn poultice.....................................ib. 95. To make the best corn plaster.................................ib. 96. A safe liquid to turn red hair black.........................117 97. To refine cider for one barrel................................ib. 98. To clarify strong or table beer, or ale.......................ib. 99. A cheap and wholesome beer....................................ib. 100. Excellent jumble beer.......................................118 101. To make excellent ginger beer, for ten gallons...............ib. 102. A wash to give a brilliant lustre to plate...................ib. 103. Water proof varnish of the best quality.....................119 104. Chinese varnish for miniature painting.......................ib. 105. To make a cement for bottles.................................ib. Directions for putting dishes on table...........................120 Directions for placing all kinds of joints, fowls, fish, &c. on table..121 Directions for carving...........................................122 Going to market..................................................130 How to choose poultry............................................135 How to choose fish...............................................137 A few observations to cooks, &c..................................138 A word to heads of families......................................154 Directions how to make a fire of Lehigh coal.....................159 Miscellaneous observations, compiled for the use of house servants..173
INTRODUCTION.

IN the first place, I shall address myself to my young friends Joseph and David, as they are now about entering into gentlemen's service, which they will find in course of time a very critical station for them to fulfil in its proper order; therefore I most sincerely intreat them to practise and study these few directions and observations, which I have laid down in the following pages, for their benefit and instruction, likewise for the benefit of those families whom they may have the honour to serve.

Besides, there are many young men who are in good situations at present, but who oftentimes are deficient of some of the several branches that are requisite for a perfect servant to understand; I therefore have a sincere wish to serve all those who are in that capacity of earning an honest living, and perhaps are not perfect in the several branches of their business, which in this station they are expected to perform, without being ordered by the lady of the family. There are many young men who live out in families, who, I am sorry to say, do not know how to begin their work in proper order unless being drove by the lady of the family, from one thing to another, which keeps them continually in a bustle and their work is never done.

There is no servant that can keep from being in a state of confusion, that has not a regular rule for his work, and, on the other hand, how disagreeable it must be for the lady, who has to tell them every thing that she wants to be done. It was merely for this idea, that the author of this took in hand to lay before the public those general rules and directions for servants to go by as shall give satisfaction to their employers, and gain a good reputation for themselves. And it is my most earnest wish to give to the utmost extent of my power, every instruction that is requisite for a house servant to understand.

Now, my young friends, you must consider that to live in a gentleman's family as a house servant is a station that will seem wholly different from any thing, I presume, that ever you have been acquainted with; this station of life comprises comforts, privileges, and pleasures, which are to be found in but few other stations in which you may enter; and on the other hand many difficulties, trials of temper, &c. more perhaps than in any other station in which you might enter, in a different state of life. Therefore, my young friends, when you hire yourself to a lady or gentleman, your time or your ability is no longer your own, but your employer's; therefore they have a claim on them whenever they choose to call for them and my sincere advice to you is, always to study to give general satisfaction to your employers, and by so doing you are sure to gain credit for yourself.

Now, Joseph, I am going to make a few observations to you.--In the first place, my young friend, the various stations of life are appointed by that Supreme Being, who is the giver of all goodness; therefore every station that he allows us to fulfil, is useful and honorable in their different degrees: for instance, we find from history and holy writ, that domestic servants have frequently been intrusted with matters of the greatest importance to their employers. Of this we have a memorable instance of your namesake Joseph, who was sold by his brethren to the Ishmaelites, and bought by Potiphar to be his domestic servant, and in this capacity Joseph acquitted himself with honesty and integrity, and his master saw that the Lord was with him, and that the Lord prospered all that was about him; and the Lord blessed the Egyptian's house for Joseph's sake. And he left all that he had in Joseph's care, and he knew not aught he had, save the bread that he did eat.--Genesis, chapter 39th. I might mention in another instance the fidelity of Mordecai, who, in his capacity as a porter to King Ahasuerus, saved that monarch from the violent hands of his two chamberlains.

Happy, my young friends, are those families that have servants who study the comfort and welfare of their employers, and who in return do the same by them! The kind admonitions of a good and affectionate mistress or master should always be listened to with respect and obedience, for the wise man saith, "As an ear-ring of gold, so is a wise reproof upon an obedient ear."--Proverbs xxiv, 12. In the next place, my young friends, you may perhaps find a master or a mistress who may act unkindly and unjustly towards you, as Laban did to Jacob his servant and son-in-law; but if you do your duty honestly and faithfully, depend on it that you will be more happy in your integrity than your employers can be in their injustice; for it is much better to be the oppressed than to stand in the place of the oppressor; for patience is ever acceptable in the sight of God, and in due time will be rewarded, because God hath promised that it shall be so; and when have his promises failed? Jacob's master shifted and shuffled him about for twenty years; and changed his wages ten different times, yet the Lord blessed the honest and upright servant, because he had done that which was just, between his master and himself. Let those considerations, my young friends, ever stimulate your minds to truth and faithfulness, in all your situations through life, and God will guide and prosper you in all your undertakings.

I know there are many temptations to lead young men to their ruin; but you should be very cautious of what company you keep. How many young men in our station of life have come to their ruin by keeping bad company, and neglecting the business of their employers; so, my young friends, I tell ye to beware of all bad habits, such as drinking, gambling, swearing, telling falsehoods, and wasting your time when sent out on the business of your employers; for this is not your time you spend, but your employer's, for all your time belongs to them.

Remember, my young friends, that your character is your whole fortune through life; therefore you must watch over it incessantly, to keep it from blemish or stain; for without character it is useless to seek after any respectable service whatever. Nor can I wonder at ladies and gentlemen for the minute inquiries that they make, in every point, of a stranger's character. How many instances have we all heard of masters being robbed by dishonest servants, and their very existence exposed to imminent danger through evil connections being formed, unknown to them, by the inmates of their house. Remember also, that if you keep company with those whose character is not of the best, your character will be censured as much in a manner as though you were as bad as themselves; for our good Saint Paul says, that evil communications corrupt good manners;--for the wicked favour the wicked, and the good favour the good; neither flatter any body, nor suffer any one to flatter thee.

There are a few more things which I shall caution you against. Remember always to govern thy tongue and passions, when thou art angry with any person; for anger will hurt you more than injury; and my kind advice to you is, never to be a slave to passion. Besides, the law of nature forbids us to do injury to one another; God hath given nothing to man which can be compared to reason and wisdom. Always strive to relieve those who are in distress, if it is in your power, for the christian religion not only commands us to help our friends, but to relieve our greatest enemies; for so we shall make them our friends; and shall promote love, kindness, peace and good will among men. It concerns all men to help the miserable. It is the property of a little mind to flatter the rich; for flattery can hurt nobody but whom it pleases. The desire of riches, glory, and pleasure, are diseases of the mind; but the power of honesty is so great, that we should love it even in our greatest enemy. Virtue procures and preserves friendship, but vice produceth hatred and quarrels.

Now, my young friends, Joseph and David, I again for the last time most sincerely intreat you both to devote your attention to the following pages, in which I have laid down such rules and regulations for the convenience of your work, and the fulfilment of your several duties to your employers, as from my own long experience as a house servant in some of the first families in England, France, and America, will prove very beneficial to you and the public. Not that I mean to offer them as a fixed standard; because almost every family differs in the execution of their domestic affairs, and it is the duty of a good servant to do things in that way that his employers like best. But my idea of publishing this was for a general guide, and to afford an insight into matters connected with gentlemen's families; and I have always found those arrangements, which I have prescribed in the following pages, very satisfactory to those ladies and gentlemen whom I have had the honour to serve. But it is true, I have had many difficulties and trials of temper to encounter; but I have always viewed them as appointed by that Supreme Being whose goodness is ever bestowed upon those who bear every trial and difficulty with patience and obedience.

My young friends, I hope you will pardon me for dwelling so long on these subjects; but many, very many, have I known whose prospects in early life, and all their enjoyments, have been blasted by not attending to good advice. How many have we seen going about a city, like vagabonds, diseased in mind and body, and mere outcasts from all respectable society, and a burthen to themselves, therefore I sincerely wish that my young friends may fulfil their several duties with honesty, integrity, and due respect to their employers and fellow servants in general; and I shall now conclude my general exhortations for your welfare, and enter on the particular statements respecting your domestic duties, &c.

 THE HOUSE SERVANT'SDIRECTORY, &C. THE BENEFIT OF EARLY RISING TO SERVANTS.

IN order to get through your work in proper time, you should make it your chief study to rise early in the morning; for an hour before the family rises is worth more to you than two after they are up; for in this time you can get through the dirtiest part of the work, which you cannot well do after the family rises; for then you always are liable to interruption; therefore by having the dirtiest part of your work executed, it will prove a very great comfort to you. As there is nothing more disagreeable than to run about with dirty hands and dirty clothes; and this must inevitably be the case if you defer this part of your work until every body is stirring and bustling about.

In the next place, you must have a proper dress for doing your dirty work in; for you should never attempt to wait on the family in the clothes that you clean your boots, shoes, knives, and lamps in; for the dress that you wear to do this part of your work is not fit to wait in, on ladies and gentlemen.

There is no class of people to whom cleanliness of person and attire is of more importance than to servants in genteel families. There are many servants, whom I have been eye witness to, through negligence as I must call it, who are a disgrace to the family that they live with, as well as to themselves, by appearing in their dirty clothes at a time of day that they should have all the dirtiest part of their work done. Every man that lives in this capacity should have a sufficient quantity of clothes to appear always neat and respectable; both for his own credit, and for the credit of the family he serves; therefore I shall give you a few hints on what clothes are suitable for his different work. In the first place for doing your dirty work, you should have you a round-a-bout jacket of a dark colour, with overalls, or loose trowsers, of the same colour, with a vest, and a cap of some description to keep the dust from your hair, with a green baize apron. This is a very suitable habiliment for your morning's work, that is, before your family come down to breakfast; at which time you should have on a clean shirt collar and cravat, with a clean round jacket, white linen apron and clean shoes, with your hair neatly combed out. This is a most neat and clean attire for serving breakfasts. You must always make your calculations what time it may take to get through your work, so as to clean yourself for breakfast.

In the next place, I shall give you some directions on your dress for dinner. You should make it a general rule always to have a good suit of clothes or two, for attending at dinner, as a servant should always at this time look neat and tidy, but not foppish; what I mean by being foppish is, to wear a great bunch of seals to your watch, and a great pin sticking out of your bosom. There is nothing looks more ridiculous than to see a servant puff out above his ability; it really puts me in mind of the fable of the frog and the ox; there are many, I know, who never think of laying by a little sum of money against the time of need, but spend it all, as fast as they earn it, on fine dress.

I never find fault with a man for dressing neat and plain; but to go beyond extremes is ridiculous; you should always have a good suit for dinner, and I shall here give you a few hints on a suit which is very genteel and becoming. For the winter season you should have comfortable clothing, such as a good superfine blue body coat, blue cassimere trowsers, and a yellow cassimere vest. This is a very neat and becoming dress to wait on dinner. You should have at least two or three suits of light clothes for the summer season; as they require to be changed once or twice per week, if they are light coloured; but black bombazine is preferable.

CLEANING BOOTS AND SHOES. As these things are often wanted in a hurry, therefore you should always have them in readiness, if possible. In this operation, you should always have good brushes and good blacking. These are implements that are indispensably necessary; without which, no credit will be given to the operator. In the first place you must remove all the dirt from your boots or shoes, with your hard brush. When perfectly clean you must stir up your blacking with a stick, then apply a little on your black brush, and apply it lightly and smoothly over your boots or shoes, then apply your polishing brush quick and lightly over them, and in a few minutes you will have a beautiful polish. Should any brown spots appear, which often do, by not putting on the blacking even, then apply your blacking brush lightly over it a second time, and by this process you will have a beautiful polish.

When you have ladies shoes to clean, be very clean and careful about them. As the linings are generally white, you must have clean hands, as the lining is apt to get soiled; some of these shoes are cleaned with milk, or the whites of eggs, such as Morocco, or any kind of glazed leather whatever. You must apply the mixture with a sponge, and lay them before the fire or in the sun to dry; then take a soft brush, or a silk handkerchief; this will give them a fine polish.

You will find it necessary, once in a while, to grease gentlemen's boots and shoes, especially in winter time, as the leather is apt to crack with the wet and cold. You will find, by referring to the Index, full directions for rendering boots and shoes perfectly water proof. I therefore proceed to the next branch of work that is requisite to get out of the way as early in the morning as possible.

CLEANING KNIVES. This is another branch of work that requires the greatest care and attention, as your best knives generally have to bear the inspection of a number of tasteful eyes during the course of dinner. Every servant should see that he has proper utensils to do his work with, as you cannot expect to do your work in proper order, if you have not the means to accomplish it with. How many good things are spoilt through bad management of the man, and the want of convenient tools to work with. Now, in order to clean knives and forks well, you must get you a soft pine plank or board; let it be free from knots, and about six feet long; have feet or standers under it, so as to raise it exactly to the height of your hips, as this is the proportion for you to bear a regular pressure on your knives; then have you a good soft Bristol brick, and rub it a few times up and down your board, then take a knife in each hand and stand opposite the centre of the board, with the backs of the knives towards the palms of your hands, then expand your arms, keeping the blades level on the board, with a quick motion draw your hands to and from you, frequently looking at the side you are scouring, to see when clean. Do not lean too heavy on the blades for fear of breaking them. In this mode you will soon grow tractable, and will shortly be able to clean two dozen where you would only clean one dozen by taking one knife at a time, and scouring it with your one hand. A good set of knives is a valuable thing, and soon spoiled if not properly taken care of by the man who has the charge of them. There is no branch of a servant's business that will gain more credit for him, from ladies of taste, than keeping his knives and forks in primo bono; as they have many spectators.

DIRECTIONS FOR CLEANING STEEL FORKS. The best method of cleaning steel forks, is to have a deep box or a small keg, the latter is preferable; fill it with fine sand and chopped hay or straw, either will answer the purpose. To do this perfectly, put some of your hay into the bottom of your keg, then put in some sand, and so on, until it is quite full, then press it close down, and wet it with water, to keep it damp, as it will have more effect in taking the black from off the prongs, as forks often are very black and hard to clean, after having been used in acids, &c.

When you clean them, take two in each hand, and stab them several times in the sand, and so on, until you have them all done; then have an old hard brush for the purpose of brushing the sand from between the prongs; likewise have a piece of buckskin, or an old glove, to polish them off with. This is the true and best method of cleaning steel forks.

Now I shall give you directions for cleaning the handles of your knives and forks, after the blades and prongs have all been cleaned. In the first place take a towel and immerse it in water, then wring it out all but dry; hold this towel in your right hand, with a dry knife towel in the left, to wipe the blade. When you have them all done, then give them a light rub over with a dry towel, including handles, &c. Should you have silver knives, you may clean them with a little gin and whiting mixed together, and rubbed over the handles when dry; if the handles be fluted, you must brush them with your plate brush, and polish with your shamois, or, as it is pronounced, shammy leather.

My young friend, I have always been thus particular about my knives and forks, because they are things that, from the appearance of which, not only the lady and gentleman of the family, but every one that sits down at table, forms an opinion of the cleanliness and good management of the servant to whose care they are intrusted; and I sincerely wish that you may gain the same approbation.

TRIMMING AND CLEANING LAMPS. Lamps are now so much in use for drawing-rooms, dining rooms, and entries, that it is a very important part of a servant's work to keep them in perfect order, so as to show good light. I have been in some houses where the rooms were almost filled with smoke and stench of the oil, and the glasses of the lamps clouded with dust and smoke, from the cottons being uneven, or left up too high; this is a very disagreeable thing indeed. But it is not always a servant's fault, for, unless there is is good oil, and plenty of it allowed to the man, it is impossible for them to burn well. But it is a man's fault if they are dirty, or not in good order; and to remedy this disaster, when you first hire with a family, let it be your first object to examine all your lamps and see that they are all in order; and if not, let your employers know immediately, that is, if they are so bad that you cannot remedy them yourself, in which case they should be taken to some mechanist to be put in good order immediately.

When you have them in perfect order, by a little care and attention you can have very little trouble with them afterwards, in giving them a proper and thorough cleaning, which you should do at least once a fortnight. When you do this, take two or three quarts of soft boiling water, put into it two or three teaspoonsfull of pearl ashes, then empty your lamps, and take them all to pieces, observing where each particle belongs, that you may have no trouble in putting them together again. When you have them apart, first fill the cistern, that part which holds the oil, with this boiling water, and then shake it well; don't empty it into the rest of your water, for it will make it dirty. After this, if there should be any gum about them, scrape it off with an old knife, then put it into the tub which contains the rest of your water, and wash it well with a piece of old linen, which you must have for that purpose, with all the other parts likewise. When you have this all done, wipe them dry and put them before the fire or in the sun to dry; and when you have put them together, give them a good polish with a fine cloth or silk handkerchief.

You should wash your lamp glasses every morning, when you are washing your glasses or breakfast things, and put them by in their proper place until they are wanted.

You should always have a clean towel when you are lighting your lamps, in order to dust your lamp glasses before you put them on, as they will show much better light.

When you are cleaning or trimming your lamps in the morning, you should be very particular in emptying the dripper, or that part of the lamp that holds the droppings; for if this part is not kept clean to admit the air, the lamp will never burn well. You must likewise keep your lamp wicks in a dry place, this you may do by having a drawer, which you may keep for this purpose. When you put on fresh cottons, you must be very careful to put them on the thimble quite even. And likewise see that they fit exactly, or the cotton will slip from off the thimble when you go to raise it. You should never cut your cottons with scissors; it is much the best way to let down your oil, and light the cotton; when it burns a little so as to be even, blow it out, and rub off the snuff with a piece of paper even with the burner or socket, which contains the wick. You should always use wax tapers for lighting lamps, as paper generally flies about and makes dirt.

DIRECTIONS FOR CLEANING PLATE. This is another part of a house servant's work, which requires particular care, and the greatest attention. Many are the ways that are practised in cleaning it, by different servants, every one thinks his own way the best, and many times the plate is injured, by different servants, trying different experiments on it; but I shall give you, in the index of this book, two of the best recipes for making plate powder, that is used by one of the best silver smiths in London. Before you clean your plate with this powder, you must wash it well in a great hot suds, that there may be no grease left on it, for you never can clean plate in a proper manner if it is greasy. You may use either of these plate powders wet or dry. If your plate be very dirty I should recommend it wet. To mix it wet, take some of your powder and wet it with spirits of wine to the consistency of cream, then take a piece of fine soft sponge that is free from grit or dirt of any kind whatever, dip it in this mixture, then squeeze it a little so as you will not waste it, then apply it quick and even all over your plate; do not rub over too much at a time, as it ought to be polished before it gets too dry.

To polish your plate, you should have some soft linen rags or cloths to rub off the mixture, and then polish them off with your shammy leather. When you have dishes, salvers, salts, and other articles that are ornamented, that is, etched and beaded in rough ornamental work, you must have three good plate brushes; one must be hard as a tooth brush, and another something softer, and the third quite soft. The hard brush is for the rough work, and you must recollect never to brush any silver that is plain, with the hard brush, as you are sure to scratch it; the soft brushes are for the handles of your silver knives and forks, which generally want brushing.

CLEANING PLATE WITH DRY PLATE POWDER. This gives plate a most brilliant lustre, if it is only well done; and should be rubbed on with your naked hand, such as spoons, forks, and dessert knives that have silver blades. These small articles are cleaned by taking some of the powder between your finger and thumb, and the longer you rub, the better it will look; any article of your plate that is ornamented, this part may be rubbed with a piece of leather dipped in the plate powder, and rubbed quick and hard; then it should be brushed with your plate brushes, as in the other directions, and polished off with your shammy or wash leather; and I will warrant your plate to look beautiful.

In the next place you must remember to keep your plate in a dry place, for if you let any articles that are only plated, lay about dirty, or in a damp place, they are sure to rust if plated on steel; and if plated on copper, they are sure to canker; therefore you should be particular, and not leave salt or acids of any kind on plated ware, as it is sure to take off the plate, and leave a stain, and by rubbing this stain, the plate will rub off; by which means the article is perfectly spoiled. I very well know that there are many articles of this kind, that are often spoiled through the neglect of servants, and especially young hands, that have had no experience of those things; therefore, my young friends, I have here given you such directions as I trust will enable you to keep your plate in such order as may give general satisfaction to your employers, and gain credit for yourselves.

I shall point out to you the next part of your work, in the following pages.

CLEANING SILVER AND PLATED CANDLE-STICKS. This is another branch of a house servant's business, which should command the greatest attention and neatness; as there is nothing that adds more to the reputation of a servant than to see his candlesticks and candles kept in good order. When you are about to clean your silver or plated candlesticks, you should be very careful that you do not scratch them, therefore the best method of cleaning them is to take some good hot and strong soap suds, have a piece of soft flannel, and immerse it in the water or suds, as hot as you can bear your hand in it; wash your candlesticks one at a time, taking great care not to wet the green baize, which is generally rosined to the foot of the candlesticks. When washed clean, have some soft towels for that purpose and wipe them as quick as you wash them; when you have them all finished, take your shammy leather, with a little whiting dusted over them with your little muslin bag, which you must have filled with whiting, for this or other purposes.

When your candlesticks are most sublimely finished, then you must see to your candles. You should be very particular to keep your candles in a clean cool place, as there is nothing that looks worse, than candles taken into the parlour, when all over dust or smut. Be careful when putting up your candles into the candlesticks, that you do not break them. If they are too large for the sockets, scrape them down very neat and even, so as to fit; and should they be too small, take some paper, double it and let it be about an inch wide, wrap this around the end of your candle, so as to fit the socket, but don't let any of the paper appear above the candlestick.

 DIRECTIONS FOR SETTING UP THE CANDLES.

You should always make it a regular rule to set up your candles in the morning, and particularly your chamber candlesticks, as they are often called for in the course of the day, to seal letters, &c. The others should likewise be put up, and in order, for suppose they are called for in a hurry, and at a time when you cannot find leisure to get your candles and set them up? besides, when you are in a hurry and bustle, you are very apt to break them, and this causes great delay, and it looks very bad to see the company waiting so long, after they have been ordered, and it likewise puts yourself into a state of confusion, &c. Should you have wax candles for use, be careful and have your hands clean, or you will soil them. Before you set them up in candlesticks, you should rub them with a piece of soft paper, and dip the tops of the wick in spirits of wine; this will make them easy to light.

There are some servants that light the candles before they put them up; but I do not approve of this plan, for you cannot light them and blow them out again, without causing them to swale or drop down the sides, which makes them have a bad appearance. You should have some wax tapers on purpose to light your candles with, as paper makes a dirt, and flies about the room; besides it generally sticks to the candle and causes it to burn dim. If you have branches around your drawing room, and they are to be lit up when there is a party, you must trim your wax candles most sublimely, with some white paper cut in the form of a rose, to go round the end of the candles, and fit neatly round the socket of the branch; this looks very well at night. You should likewise have a piece of taper tied on the end of a piece of rattan, on purpose for lighting them, as it is very awkward to bring steps into the room.

CLEANING POLISHED STEEL GRATES. These, and polished steel fire irons, are things that require great care and attention to keep them bright and free from rust; I therefore shall give you some instructions how to keep them in good order. In the first place if the bright bars are very dirty and black, use the following mixture.

Take half a pound of soft soap. Put it into one quart of soft water and boil it down to a pint, then take some emery and mix in a portion of this liquid. Brush off all the soot and dirt from your grate, and take a piece of thick cloth and dip it into the mixture, then rub quick and hard, and in a few minutes you will get off all the black and dirt. After which take some crocus and wet it with N. E. rum, or gin, to the consistency of paint, with a piece of flannel dipped into it, and rub it quick and hard, until the bars, &c. become bright, then take some old pieces of linen or cotton, which you must have for this purpose, and rub all the mixture clean off. Then take a piece of leather and some dry rotten stone, and in a few minutes quick rubbing, you will have a beautiful polish. If your fire irons should happen to get rusty, as they often do in damp weather, and especially when there is no fire in the room, rub them well over with a piece of flannel dipt in sweet oil, then shake over them some fresh slacked lime, and let them lay for twenty four hours, or more if necessary, in this state, then take a piece of flannel and give them a good rubbing; when the lime and oil is clean off, then use the crocus and gin as above directed, and polish off as the grate. This is a most sublime method of polishing and cleaning all polished steel articles, &c.

DIRECTIONS FOR CLEANING MAHOGANY FURNITURE. Another branch of a house servant's business is to attend to cleaning the tables, sideboards, mahogany chairs, and the parlour doors, if mahogany; likewise mahogany trays and any other article of mahogany that is in the parlour or drawing room. You should pay a great deal of attention to cleaning furniture, to make it look well. If your furniture be of a dark colour, you should be very careful with what mixture you clean it; but you will find directions for light and dark, referred to in the Index. When you have cleaned off the dust from your furniture, and when you put on your oil, or paste, put but little on at a time, rubbing it well in, with a piece of flannel. You must put it on very even, and rub very quick, and in a short time you will have a beautiful and brilliant polish. If you should use oil, you must rub as quick as you possibly can, taking care to rub with the grain of the wood, with a piece of flannel; and when you have it well rubbed, take another piece of flannel and give it a good rubbing a second time, then polish off with some fine linen cloths or a silk handkerchief; the latter is very good to give it a good gloss. If you clean your tables with bees wax and spirits of turpentine mixed together, this is as good a thing as I could recommend; it's a thing that requires but little rubbing, and is better for furniture than any other mixture now in use; I shall therefore give you directions how to use this mixture. Take a piece of flannel and apply some of this mixture on it, then rub it quick and even all over your furniture, and in a short time you will have a most brilliant polish. Finish off with an old silk handkerchief. You will find directions for this receipt in the Index.

HINTS ON TAKING OUT STAINS FROM MAHOGANY. There are some times that your tables will want washing; when there has been too much wax, oil, or paste put on, and not well rubbed off, the dust settles on it, and it is impossible for you to get them to look well, if this is not washed off with the following wash;--Take some warm beer, and a piece of flannel immersed into it; with this, wash off your tables, and recollect to rub them quick and even; after you have got your tables quite dry, then apply your mixture; take pains and rub it well in, as it will want much more of your mixture than when they were not washed, but they will look of a much brighter and more brilliant colour. You will find how to take out all your ink, and other stains, by the directions given in the receipts.

When you clean your chairs, remove them all out into the middle of the room. I have often seen, in many houses where I have been, the walls marked and smutted all over with the oil, or whatever they cleaned their furniture with. This has a very bad appearance; besides, it disfigures the walls in a ridiculous manner, and shows great neglect of neatness in the servant. Therefore, when you clean your chairs, sideboards, &c. always move them from the walls, and be very particular about the backs of your chairs, and the edges of the tables, that you do not leave any of your mixture, to dirty the ladies' or gentlemen's clothes, as this would be a sad affair. But I trust you will follow these remarks and observations which I have laid down, and you are sure to give general satisfaction.

 BRUSHING AND FOLDING GENTLEMEN'S CLOTHES.

This is another part of a house servant's business, which requires a great deal of care, as good clothes are often spoiled through neglect and bad management. Therefore I shall endeavour to give you some directions and insight of brushing and folding them up in a proper manner. In the first place, if your gentleman's clothes should happen to get wet or muddy, hang them out in the sun or before the fire to dry. Do not attempt to brush them while wet, or you will surely spoil them, but as soon as they are perfectly dry, take and rub them between your hands where there are any spots of mud, then hang them on your clothes horse, which you must have for the purpose; then take a rattan and give them a whipping, to take out the dust, but be careful and don't hit the buttons, or you will be apt to break or scratch them.

When this is done, take your coat and spread it on a table at its full length. Let the collar be towards the left hand, and the brush in your right, then brush the back of the collar first, between the shoulders next, then the sleeves and cuffs, then brush the farthest lapel and skirt, then the near one, observing to brush with the nap of the cloth, as it runs towards the skirts. When all these parts are properly done, then fold as follows.--Double the off sleeve from the elbow towards the collar, the other the same way; then turn the lapel over the sleeve as far as the back seam, and the other in the same manner; then turn up the off skirt so that the end may touch the collar; the near one the same; give it a light brush over, and then turn one half the coat right even over the other, and you will find the coat folded in a manner that will gain you credit from any gentleman, and will keep smooth for any journey.

 BRUSHING AND CLEANING GENTLEMEN'S HATS.

This is another part of a gentlemen's wardrobe, that you should pay much care and attention to, or otherwise it will soon look shabby. You should have a soft camels hair brush to brush your hats with, as this brush will not injure the fur, nor scratch it off. Should the hat happen to get wet, you must handle it as lightly as possible, or you will put it out of form, but to remedy this, you should put your left hand with your fingers extended open, into the hat, then take a silk handkerchief in your right hand and rub it lightly all round, the way the fur goes, until almost dry; then take your hat brush and brush it the way the fur goes until almost dry; if the fur sticks and does not brush smooth, you must take the brush that you polish your shoes with. Should the fur not come smooth, you must dip a sponge in some beer or spirits of wine, the latter is preferable, as it gives a brilliant jet lustre to the fur. Continue to brush with your hard brush until dry; then give it a light rub over with a silk handkerchief, and put in your hat stick. There are some people that think brushing a hat while it is wet, certainly spoils it; but it is quite the contrary; for the hatters themselves always brush and finish off their hats while damp, so as to give the fur a brilliant appearance. Likewise they set them to their regular shape while damp. I have received these instructions myself, from one of the best hat manufacturers in London; and I hope that my young friends will follow the example, that their mode of working may be a credit to themselves, and give general satisfaction to their employers; therefore I shall proceed to give you some instructions in the following pages, on the next part of your work.

 REGULATIONS FOR THE PANTRY.

The pantry is the place where the footman generally does the most part of his work, such as to clean his plate, trim his salts and casters, and trim his lamps and candlesticks, wash his breakfast things, and his glasses and silver after dinner, and several other articles; therefore you should be very particular in keeping it clean and neat, and have all your drawers and lockers for their several uses. Make it a general rule always to have every thing in its proper place, as nothing looks worse than to see every thing topsy turvy; this is an English phrase, but the meaning is, to see every thing in its wrong place; for the beauty of a good servant is to have a proper place for every thing that is used in common, that he may know where to lay his hand upon it, when it is wanted; this will be greatly to your advantage.

In the next place you must have a small tub to wash your breakfast things in, and another for your glasses, as the one you wash your breakfast things in generally is greasy, as you often have eggs, sausages, ham, &c. for breakfast. You should likewise have a sufficiency of towels, as it is impossible to do work without good materials to do it with, therefore you should have cloths for your glasses, tea things, and likewise for your knives, knife trays, and lamps, and always use your towels for their proper uses; your water for your tea things should be as hot as you can bear your hands in it. Put in a little soap, as it gives china a fine polish and keeps them from having a greasy feeling; do not put too many tea cups or saucers in at a time for fear of breaking them; be particular and wipe them very dry and clean, and put them by neat and tidy; there is nothing stands more high for the reputation of a servant, than to see his pantry kept neat, and every thing in it handsomely arranged in its place.

DIRECTIONS FOR CLEANING TEA TRAYS. This is another part of your work that requires much care, as such articles are often spoiled through not being properly attended to. In the first place you never should pour boiling water on a tray, as it makes the varnish crack and peel off. When your japan trays are dirty, take a sponge and dip it in warm water, rub on a little soap, and wash your tray with this; wipe it dry, and if it looks smeary, dust a little flour over it, and polish off with a dry cloth. This is the most safe and best way to clean and polish japanned tea trays. If your paper trays should get spotted, take a piece of flannel, dip it in some sweet oil, and rub it over the spots; if any thing can take them out, this will. Polish off with a soft cloth, then lightly with an old silk handkerchief, which you must keep for this purpose.

In the next place you must be very particular in wiping out your tea urn after it is emptied. Never leave any wet on the outside, for it will leave marks after it. Always make it a general rule to put away every thing in its proper place; and never leave your glasses, trays, or plate about dirty any longer than you can get a chance to wash them and put them away; for if they are left around, they are apt to get broken, and of course it will be laid to your negligence, which surely it is. There are many houses that you may go into and find the pantry in a sad dilemma, and at an hour of the day when a servant ought to be ashamed to have his things so disorderly. There is nothing that points out a good, capable servant, so soon as to see his things kept in good order, and in their proper places.

WASHING AND CLEANING DECANTERS. In washing decanters, the greatest care should be taken, both as to what you clean them with, and that you do not break them. There are various ways of cleaning them, and every one thinks his own way the best. There are some that recommend sand, cinders, coals, &c. and more above them, recommend sand-paper, egg-shells, wood-ashes, and what not. I have tried almost all these articles, but none of them have answered my expectations, for the whole of these articles have a kind of a scratching quality about them, very unfit for this purpose; therefore I shall give you directions for one that has fully answered my purpose for many years. In the first place, take some thick brown paper, cut it up into small pieces, then roll it between your hands, and put it into your decanter, with a few bits of soap cut small; then pour into the decanter some warm water, not boiling, and shake them about for some time, until you see the scum and dirt quite disappear. You may add in a little pearl ashes with the soap. Should any of the crust of the wine appear, apply a piece of sponge made fast to a piece of cane or stick for this purpose; this will remove all the scum or crust of the wine out of the old scratches, and give your decanters a beautiful polish. Rinse them twice in cold clean water, and turn up to drain; when they are well drained, wipe them clean with your glass towel, and afterwards take your shammy leather to give them the last polish. If they are cut glass, you must have a brush to brush the lint which your glass cloth may leave in the cutting, or rough work, then give them a good polish with your shammy leather, and put them away in their proper places. Now, my young friends, I have here given you instructions how to proceed, and I sincerely wish that you may follow the example.

ON TRIMMING THE CRUET STAND OR CASTERS. This is the most particular article that belongs to your dinner utensils; therefore you should remember to examine it every day to see if all the cruets are clean, and full of every thing that is necessary to have in them, such as mustard, oil, vinegar, catsup, soy, black pepper, and cayenne, or other sauces that you may have bottles for; therefore you should always see that your casters are furnished with all those articles daily, as there is nothing that looks so negligent in a servant, than to want for any of these articles when called for by any of the company. Besides, it is a great mortification to your employers, as a lady should not want to be troubled to look after these things, if she has a man that is capable of his business. You should therefore make it your chief study to keep every thing in good order that is under your care and influence; it will not only gain credit from your employers, but meet the approbation of other ladies and gentlemen who may visit there. In the next place you should never leave your mustard spoon in your mustard after dinner is over, or your salt spoons in your salt cellars, especially if they are silver or plated, as salt left on any plated article is sure to rust or canker, therefore you should always wash your mustard and salt spoons, when you are washing up your glasses and silver, after dinner; and you should likewise empty out your salt, and wipe dry your salt cellars, and put them away in their proper places; you will find directions, by looking for them in the Index, for mixing your mustard and all other articles which you may have occasion for using. You should mix but little mustard at a time, as it is much better when fresh made. You should never waste any thing, for it is a very wicked thing to waste or destroy any of your employer's property, except what is absolutely necessary.

TO CLEAN TEA AND COFFEE URNS. These are articles that should be taken great care of, as they are generally very expensive, and if not taken care of, they are easily spoiled. If your tea or coffee urns are silver or plated, you must clean, as under the head of Plate; but if they are bronze, you must clean them as per direction in the Index. Be very particular when you put by your urns, that they are perfectly dry inside; if not they are apt to get musty. Should you put by your urns to remain any length of time, take and fill them with old paper; it is a very good plan to have covers made for your urns, as this prevents flies from dirtying them, and likewise keeps them free from dust or damp. You should be very careful when you are filling your urn, that the water or coffee is on a level with the heater, if not the heater is very apt to burn the sides and top of the urn.

You must likewise be very careful when you put in your heater, that you do not let it down too heavy, as there is great danger of breaking the bottom of the urn. Tea and coffee urns are often spoiled through servants not studying such observations as these. There should be a proper hook to put in the heater and to take it out, and by this way you will never injure your urn. In the next place you must always have your water that is for tea, boiling, before you put it into the urn, for it is impossible to make good tea if the water does not boil, even if the tea is of ever so good a quality. Now, my young friends, I have here given you instructions concerning your tea and coffee urns, and how to manage them; therefore I trust that you will imitate them as near as possible, and always study to give general satisfaction to those you serve.

 MAHOGANY DINNER TRAYS.

These are another part of your work, that should be kept in good order, as they are a part of the furniture, which is most commonly carried in and out of the parlour, through the course of dinner; therefore you should endeavour to keep them clean and in good order, as they are exposed to the eyes of the company. You should clean them as the rest of the mahogany, but you will often have to wash them, as they are liable to have gravy and other sauces spilled in them, during the carrying up and down of the dinner; but as soon as dinner is over, you should wash out your trays if they want it, and hang them up in their proper places, until you clean them the next day, when you are cleaning your furniture.

There is nothing so advantageous to a servant as to have good rules to work by, therefore his principal one should be, to keep every thing in its proper place, and in good order. I have lived in families where I could go to my pantry at any hour of the night, let it be ever so dark, and lay my hand on any thing that I wanted, as quick and with as little noise as if I had a light. This is easily done, if you only give yourself the habit of putting things by tidy and in their proper places. Should you have a sink in your pantry, as there generally is, be very particular in keeping it clean; throw no tea leaves or any dirt that may stop up the waste pipe; if you do, the water will grow stagnated, and cause a bad smell, which is very disagreeable. After you have done washing up your glasses, rinse out your sink with clean water, wipe it dry with a coarse towel, that you must have for that purpose.

REMARKS ON THE MORNING'S WORK IN WINTER TIME. Now, my young friends, I shall here give you some instructions how to proceed with your morning's work, in winter time. In the first place, make it your business to have plenty of wood, coal, or whatever fuel you burn, in its proper place over night, as it will save you a great deal of time in the morning, as the mornings are so short at this season of the year, and it is a great advantage to have these necessaries in readiness, where perhaps you have three or four fires to make, and grates and fire irons to clean before the family rises. In the next place you should rise early so as to be able to have your fires made and the rooms warm before you clean yourself for breakfast. Therefore, when you first come down, make as little noise as you possibly can in opening your rooms where you have fires to make, then proceed to take up your ashes, clean your grates, or fire irons, and tidy up your hearth. When this is done, proceed to make your fires. When they are all made, and burning well, then wash your hands, and open your shutters, and proceed to set out your breakfast table. When this is done, go round and see that all your fires burn well, or if they want replenishing, that the rooms may be warm and comfortable against your family come down stairs. Keep all your doors shut, and then, if you think you have time to clean your front-door brasses before they come down, it is a very desirable job to get out of the way before the family come down; but you can judge as to what time you have to spare. As you should have yourself clean and tidy against they come down to breakfast, you should always clean your boots and shoes over night, because it gives you more time in the morning.

 DIRECTIONS FOR SETTING OUT THE BREAKFAST TABLE.

Now, my young friends, I shall give you some instructions how to set out your breakfast, dinner, and tea tables; but I first will give you instructions for your breakfast table. In the first place, say all your things are clean and in readiness in your pantry, as they should be, and that your family for breakfast consists of six or eight people. In the first place, dust off your table clean, and spread your cloth neatly, observing that the centre crease of your cloth is right in the centre of the table, and that it don't hang longer at one end than at the other; then proceed to set out your breakfast tray; laying a cup and saucer for each person, with a teaspoon in each saucer, at the right hand side of the cup; then set in the centre of the tray, your sugar pot on the right hand, your cream pot on the left, and your slop bowl in the centre, with your tea pot behind them, so as to be right under the tea urn, and that the tap of the urn may reach it, when on the table. As soon as you have this done, set your tray at the end of the table where the lady sits that pours out the tea, then put around your plates, one for each person, putting them at a proper distance from each other; then your knife and fork to each small plate, the knife on the right hand, the fork on the left, with the end of the handles even with the edge of the table; you must always have salt on the table, as most families have eggs, or some kinds of meat on the table for breakfast.

In summer, you must put your butter and cream to cool some time before you have set your table. If you have not a proper cooler, take a large bowl, and half fill it with water, then put a small plate in the bottom of the bowl, then put in your butter and cream pot, then a small piece of ice, if you use any. This is a very good method to cool your butter and cream for breakfast. If your breakfast table is rather small you must spread a napkin on a small stand, place it on the left hand side of the lady that makes tea; place on this the tea caddy, and if there is not room on the breakfast tray, for all your cups and saucers to be placed uniform, you may put the remainder on the stand. Remember to put on a knife for your bread and one for the butter, and if any cold meat is put on the table lay a dinner knife and fork to it for carving; and if there are eggs, do not forget the spoons; and if you don't use egg cups and stands, you must put on wine glasses. If any of your family like mustard with their meat, you must put the cruet stand or casters on the stand.

When you have every thing properly arranged on your breakfast table, then put round the chairs, and if it is cold weather, see that your fires burn well, and your room comfortable, against the family come down to breakfast; then see that the water boils, and that your heater is in good order for your urn. Always fill your urn before you put in your heater; and don't forget your urn ring if they use one.

When you take in the urn, place it exactly behind the tea pot, that the tap may come over it, and be near enough to the person that makes tea, that they may turn it into the tea pot without standing up.

Whatever you have to carry in for breakfast, such as toast, rolls, eggs, &c. always take them in on a waiter; never carry in, or hand any thing with the naked hand, as it looks very ungenteel. Now I have given you full instructions for your breakfast table, I shall proceed to give you instructions for your dinner table.

 REGULATIONS FOR THE DINNER TABLE.

There is not any part of a servant's business that requires greater attention and systematical neatness, than setting out his dinner table, and managing for a party of sixteen or eighteen people. It is a branch of a servant's business wherein he can show more of his ability than in any thing else that he may have to encounter. There are many servants, we very well know, that make great pretensions to conducting a party or dinner, who yet never knew the first principles of properly waiting at table. This causes great confusion in a house, both to the family, and the rest of the servants. It is no easy thing to be able to wait properly at dinner, and to have every thing done in proper and systematical order. I am very sorry to say, that I have seldom met with many servants who could properly manage a dinner party of sixteen or eighteen, without confusion in some part or the other of it; and particularly in small families, where they have company but seldom. Confusion often occurs, through not having a sufficiency of things for the party, without having to wash plates, spoons, &c. while at dinner; and it likewise too often happens, through fault of the servant at the head of the family not knowing his business.

In the first place, the greatest attention should be paid, to have all the things that are for use properly arranged, and appointing each attendant his proper place, and what he has to do. You will always find that the more help there is to wait on table, the more confusion there is, especially if their different offices are not pointed out before dinner by the servant that is to conduct the dinner. I have always found that one good servant that understands his business, can do more work in its proper order than three awkward ones, as they are chiefly in each other's way, and this causes a great confusion in the course of dinner. There are some families that think a servant ought to wait on eight or ten at dinner, but I tell them they are much mistaken; for this is too many for one man to wait upon, to do it to perfection; and especially if there are many changes. Therefore, my young friends, I have now brought you thus far; and given you general directions in the various branches before laid down, in which I have generally addressed myself to all; I therefore shall now address myself to Joseph personally, and consider him as having a party of ten, where there is no man servant kept but himself, and no one to show him but himself, and where he must be answerable for conducting the party alone; therefore I shall give him all the instructions in my power; and by the rest of my young friends listening with attention, it may prepare them for such situations in future.

Now, Joseph, the first thing that is to be attended to, is to enquire of the cook what there is for dinner; by doing this you will be able to judge what things you may want, as it is a very awkward thing to leave the room, in the middle of the dinner, for things that you should have had before the dinner was served up. In the next place you should ask the cook if there is any particular way of sending things up; as you may make sad mistakes if you have not a bill of fare, and should you have one, you will not be at a loss how to put the dinner on the table in proper order, as it is there directed.

LAYING THE CLOTH, &C.

In putting the cloth on the table, you should be very particular, observing, in the first place, to have its right side uppermost. This you may easily learn by looking at the hem and fold. Likewise you must be very particular to have the bottom of the cloth to the bottom of the table. In most all dinner cloths that are spread for company, there is generally some ornamental work wrought on them, on some there is the family's coat de arms, on others, baskets of flowers, birds, branches, &c. Then suppose there is a basket of flowers, the bottom of the basket should be towards the person at the bottom of the table, as the design should always go up the table; the centre of the table cloth should likewise go exactly down the centre of the table, and not hang the eighth of an inch longer at one end than the other.

SETTING OUT THE DINNER TABLE.

When your cloth is perfectly even, then put round your plates, laying four at each side, and one at each end, observing to have them at equal distance from each other, then put on your napkins, having them neatly folded so as to admit the bread into them, without being seen; then put round your knives and forks, placing the knives at the right hand, with the edge of the blade towards the plate, and the end of the handle to come even with the edge of the table; then place round your forks, on the left hand, in the same manner; then put your carving knife and fork head and point, in the same way. When you have this done, put a dinner knife and fork at each side of the table, opposite the centre, for carving with; then put round your tumblers, one at the right side of each plate, about three inches from the edge of the table. The best method to have them at an equal distance from the edge of the table is, to take a steel fork, hold the prong in your right hand, allowing about three inches of the handle and prong to be extended from your fore finger and thumb, then press your fore finger against the edge of the table, letting the handle of the fork go in on the table; then draw your tumbler so as to touch the handle of the fork; and so on to each tumbler. By this process you will be able to have your tumblers at a proper distance from the edge of the table; then put round your wine glasses, one before each tumbler; let the foot of each wine glass touch the tumbler, and this will keep them even, in like manner; then put round your plates; put a spoon between each plate in a straight line all around the table, with the bowls upwards, as they show much better to advantage; then put on your two large gravy spoons, one at the bottom, and another at the top. Put these across, before the head and foot plate; then put round your salts, which should be six in number, as this is the regular quantity for ten to dinner. Remember to put on your salt spoons, and if you have a sallad to go in the centre of the table, lay a silver waiter under it, so as to raise your sallad bowl more majestically. If you have four wines, put one at each corner of the table, but not so near as to be knocked off. When removing the dishes, if your family dine by candle light, the candlesticks or branches are put in the centre of the table. Should there be branches, the sallad or epergne must be put in the centre, with one of the branches between that and the bottom, and the other between that and the top; you should have plenty of plates, knives and forks, spoons, glasses of both kinds, and every thing else that is necessary for your dinner; as it is much better to have in the room more things than are wanted, of every description, than not to have enough; as this causes great confusion.

SETTING OUT THE SIDEBOARD.

In setting out your sideboard, you must study neatness, convenience, and taste; as you must think that ladies and gentlemen that have splendid and costly articles, wish to have them seen and set out to the best advantage. I have often seen at parties, where I have been attending, side boards and side tables set out in such a manner that they looked quite in a state of confusion; whereas, if they were set out in a proper order, they would make a magnificent appearance. There are some old and experienced servants, that will set out their tables and side boards with such a degree of taste and neatness, that they will strike the eyes of every person who enters the room, with a pleasing sensation of elegance.

The grapes which are to go on with the dessert, &c. with all the spare glasses that are for dinner, must go on the sideboard, with your champaign, hawk, and ale glasses. When all these are properly arranged, they make a grand display. Your glasses should form a crescent, or half circle, as this looks most sublime. If you should have a light on your sideboard, you must leave a vacant place behind your glasses for it; in forming the crescent, your highest glasses must be the farthest off, and the smaller ones in an inner circle. Let them be put two and two, that is, one large and one small, that you may have them ready when wanted. In the space between the glasses, place your cruet-stand or casters, this must be right in the centre of the sideboard, and about two inches from the edge; then put at each side of your casters your two water decanters, then your small silver hand waiters, one on each side of each water decanter, then your wine for the dessert, in the silver coursters, in the same manner; then if there is any vacancy left, you may fill it up with some spoons, as spoons, &c. give glass a brilliant display. If your sideboard is very large, you may put your finger glasses on it, but mind that every thing looks uniform. In the next place, put your plate basket in the most convenient place, with your knife trays and clean cloths spread in them. Keep one of them for removing the knives from the dishes, before you take the dishes from the table.

You never should take a dish from the table with the knife and fork in it, as it is very dangerous; if the knife or fork should fall off, it might perhaps stick in your foot, or, on the other hand, it will dirty the carpet, which is a very disagreeable thing, and is sure to give dissatisfaction to the lady of the family.

There are many such disasters as this that happen through the servant's not attending properly to the regular rules of waiting at table. There are many servants that put themselves quite in a state of confusion, by being in too great a hurry. The beauty of a servant is to go quietly about the room when changing plates or dishes; he never should seem to be in the least hurry or confusion, for this plainly shows that he is deficient of his duty. A man that knows his business well, should take hold of things as a first rate mechanic, and never seem to be agitated in the least. You should always have a quick, but light and smooth step, around the room while waiting; practice will soon bring you to this. And in the next place you should always wear tight shoes or thin pumps while waiting at dinner, as it is impossible for you to go quick and light, if you wear heavy shoes or boots, in the parlour.

THE SIDE TABLE.

The side table is the place where you are to have all your dinner plates, pudding and cheese plates, and likewise the dessert plates, if there is not room on your sideboard for them. You must have a clean cloth spread upon it, as your salad and cold meats are to be placed on it, if they are not put on your dinner table. Divide your dinner plates into three piles; place one pile in the centre of the side table, about two inches from the edge, then place your other two piles, one on each side, leaving a regular space between them, so as to place your knives and forks between them, and this you must do with great taste, that they may look ornamental like the things on your sideboard, observing the same rule, to have every thing that is wanted first, next at hand. Place in the space that is left between the centre pile and that on the right hand, your large knives and forks, letting the ends of all the handles be on an even line with the edge of the table; then in the space on the left of the centre pile, set your small knives and forks, in the same manner, observing every thing to be uniform and in its proper place. Then place a pile of your small cheese plates behind the pile of large ones at the left of the centre, and your pudding plates behind the pile on the right, having each pile of an even height. But there should be no more than a dozen and a half in each pile, at most. Should there be any more vacant places, ornament them with some spoons, and your sauce ladles; having the bowls uppermost, as they show to more advantage; but leave room enough behind for your cold meats, if there is any; then put your dowlases on your dessert plates, with a dessert knife, fork and spoon, the knife to the right side and the fork to the left, with the spoon in the centre. Place those neatly on your side table, if there is not room on the sideboard for them; but the sideboard is the proper place, as they are convenient to the dessert glasses, &c.

In setting out your sideboard and sidetable you should always study convenience and elegance, in putting your things on, and study to have plenty of every thing, that you need not have to leave the room during the course of dinner. You must never be afraid of a little trouble when there is company, for where the sideboard and sidetable is set out with taste and ingenuity, it has a very pleasing effect to those who go in and see order and design prevail.

Never bring in your cheese before wanted, as the smell may be disagreeable to some of the company.

In the next place you should be careful not to make any more noise than you possibly can. When changing the plates, take off your dirty knife and fork very gently, and lay them in your knife tray, and put the plate into the plate basket as gently as you can. When returning a clean plate, lay your knife and fork on it as easy as you can, so as to cause no rattle nor noise. Put the knife on the right and the fork on the left in the bowl of the plate, and lay it before the lady or gentleman as gently as possible. Always observe to go to the left side of the person that you hand any thing to, or take any thing from, as it is very awkward to hand any thing at the right hand side of the person; I have seen many accidents happen through the neglect of not practising these rules. In many cases there have been whole glasses of beer, water, and wine, upset, all through handing in at the right hand side; for instance, perhaps the gentleman to whom you are taking the glass of beer, &c. may raise his arm, and thus upset the whole.

DINNER ON THE TABLE.

When your dinner is on the table, and every thing that is necessary, stand at the bottom and cast your eyes along the table, and you will perceive in an instant if any of your dishes are not properly placed. You should observe to have your side dishes in a straight line, and at a regular distance from each other, and also match in size and colour, cross corners, your four corner dishes should go rather on a square, and to match each other cross corner; as a middling dinner when well served up, and the dishes well matched, and at a proper distance from each other, has a more pleasing aspect than double as large a one, when crowded, and improperly put on table; you should pay the greatest attention to this rule.

WAITING ON DINNER.

When the chairs are put round, and all things quite ready, proceed to the drawing room, or wherever the company is. If the drawing room is large, advance a little towards the lady or gentleman of the family, and with a graceful motion of your head, say, "Ma'am," or "Sir, the dinner is served;" or "Ladies and Gentlemen, dinner is on the table." When you see that they have noticed the announcement, then proceed to the dining room door, and hold it open until the company have all gone in, then shut it, and when the company have sat down, if there is soup, take off the cover; if there should be only fish at the top, and a joint at the bottom, remove the cover from off the fish or soup, and from off the proper sauce for the fish; and if there is no one but yourself to wait, take your station at the bottom of the table, about a yard behind the person that sits at the foot of the table; stand rather a little to the left of his chair. By standing in this position, you will command a full view of the table; whereas if you stand behind the person that carves, at the bottom of the table, you cannot see when the plates want changing. When you hold a plate to the carver to help a lady or gentleman, stand at the left hand of the carver, holding the plate in your left hand, with your thumb on the rim of the plate, and your two fingers extended under the bottom; you should never let your thumb go farther than the rim of the plate, for it is a very improper thing to run your thumb half way across the plate. If you want to tip the dish for gravy, change the plate into your right hand, and be careful that you do not spill the gravy on the cloth. When you take it to whom it is for, go to the left side, and with your right hand take the plate that is done with, and with your left hand lay the other gently before them.

You should never lay a plate before a lady or gentleman at their right hand side, except by some particular reason, that you have to sit it down with your right hand on the right hand side. When you are holding a plate to a carver, or handing the vegetables or sauces round, you must hold them in your left hand at the left side of the person you have to serve; and keep your fingers extended under the bottom, and in the same manner as you hold a plate.

When you are taking off all your covers, begin at the bottom dish first, at the left hand side, taking them off with your left hand all round, until you come to the bottom again, then place them in your dinner tray until you have time to take or send them out of the room. When beer, cider, or water is called for, go to the right side as the tumbler stands on that side; and be careful that you do not run them over, as you will wet the cloth. When you hand a glass or any thing on a hand waiter, always go to the left side.

When you hand a glass, knife and fork, or any thing else to any of the company, always take a hand waiter, as it is very improper to hand any thing with the naked hand; likewise when you are taking any thing off the table, such as a glass, spoons, or any other small article, have a waiter in your left hand, and take off the article with your right. In the next place when you are ready for the removes, for the soup, and fish, ring the bell, that the cook may have it in readiness against you want it; but, before you remove the soups or fish, take your knife tray, and remove the soup ladle and fish knife from them, holding your knife tray in your left hand, and removing them with your right. As soon as the removes are put on the table, uncover them, taking care that you don't dirt the cloth with the drops of steam from the covers, but, to hinder this, turn up the covers quick.

Then the next thing is to exert your skill and ability, until the company is all served round, with meat, vegetables, &c. Then take your station, and keep your eyes and ears open, to see and hear what the company may want, or ask for. Do not wait to be asked for every thing by the company; for if you keep a sharp eye on the table, you will see many things wanted, by persons who, perhaps, through being a little bashful, will not ask for themselves; such as bread, vegetables, or sauce; likewise what may be wanted on particular occasions, such as mustard to duck and goose, fish-sauce to fish, mint-sauce to lamb, lemon to veal, bread-sauce to fowls, &c. &c. When you remove or take off the dishes, if large, put your two hands to them; stand at the left side of the person who sits opposite; the small ones you may take off with your one hand, but you must be very careful that you do not spill the gravy on the cloth. Always take a firm hold of the dishes when taking them off the table; observing to keep your right hand up one side of the dish towards the centre of the table, and the left hand near the other end, keeping a firm grasp with your thumbs, and your fingers well extended under the dish; always lift the dishes high enough to clear the glasses, &c. &c.

When you perceive the company do not seem to eat of the dishes on the table, keep your eye on the lady or gentleman of the family, as they generally give the signal to remove the first course. You must give the cook information before dinner that you will ring the bell twice, as a signal for second course to be got ready. When you are taking off your dishes, do it very gently, but quick and handy. You must not seem to be in the least confusion, for there is nothing that looks so bad as to see a man in a bustle, or confused state, when he has the management of a party. He should always take hold of his work as if he understood it, and never seem to be agitated in the least.

As soon as you perceive the signal to remove the first course, take your knife-tray and remove all the knives, forks, and spoons, from all the dishes, and the ladles from out the sauce-boats, before you attempt to remove any of the dishes from off the table; when you have finished this part, then go to the bottom of the table, and begin at the bottom dish, on the left side, taking all before you as you go along, observing to keep on the left side of the person who sits opposite the dish you are taking; putting your two hands to the large ones as directed; and only your left hand to the small ones; and so on, all round the table, until you come to the bottom again.

Then proceed for your second course, which you may bring in on your dinner tray, if your tray is large enough. Place your second course into it as it is to go on the table, but if you have a bill of fare, you need not be so particular. Have your bill of fare in your tray, that you may make no mistakes, when putting your dishes on the table. Begin in the same manner as you took the others off, first at the bottom, then the left side, and so on all round, observing to place your dishes at a regular distance from each other. When you have them all put on in proper order, take off all the covers as you did the first course, beginning at the bottom, up the left side, taking them off with your left hand, and so on until you come to the bottom again. See that there are knives, forks, and spoons, to the dishes that want them; then be ready to wait on the company.

When you see that they are finished with the second course, then put round your small cheese plates as you take your others off, with a small knife; if there is salad, you must put on a fork likewise. Have your salad, butter, cheese, and cucumbers ready against the second course comes off; but there are many families that have the salad, butter, cheese, radishes, &c. all put on with the second course; this saves a great deal of trouble and waiting on. But if your family should like the other way best, when your second course is done with, take your knife-tray, and remove all the knives, forks, and spoons, from off the dishes. When this is done, take off all the dishes as directed in the other courses; then put on your cheese, &c. If there should be two cheeses, with butter, salad, cucumbers, radishes, &c. put your cheese at top and bottom, your salad in the centre, and your butter and radishes at the sides, two plates of butter, and two of radishes to be put cross corners, will make your table look much better than with one of each. When you have put a knife to your cheese, another to your butter, with your salad spoon to your salads, &c. then proceed to hand round the cheese and wait on the company. Sometimes there is champaign, porter, or ale handed round, while at cheese; but in other families, while at the second course; and in others when the dessert is put on the table; but the gentleman of the family most commonly gives directions about his wines, and when they are to be put on the table.

As soon as the company are done with the cheese, &c. take your knife-tray and remove your salad spoon, butter and cheese knife, then begin and take off the dishes, as you did in the other courses; then clear off all your dirty glasses. The best means of doing this is to have a large waiter; let one of those who help you, take a firm hold of it between his two hands, while you begin at the bottom of the table on the left side, and clear every glass, spoon, and knife away, while he is to follow you around with the waiter. When all is cleared away and the wine taken off the table, then take a large plate and a fork in your right hand, and take up all the pieces of bread, from the cloth; then take another plate and your table brush, or a clean towel rolled up, begin at the bottom on the left side, brushing off clean all the crumbs, until you come to the bottom again, then put round your finger glasses, one to each person, beginning at the bottom and going all round; you may put on those to the right side of the ladies or gentlemen. When the company are all done with their glasses, begin at the bottom and take them off all round. When this is done, take off your table cloth, napkins, &c. then take a towel and wipe off your table, beginning at the bottom, and wiping all round; then proceed to put round your plates.

PUTTING ON THE DESSERT.

Put round your dessert plates one before each person, then your wine glasses, placing two on the right side of each plate, then put on your wine coursters, or decanter stands and wine; if only two, put one near the corner, top and bottom, on the right side. If four, one to each corner. If different wines, place them so as to match cross corners; recollect to observe the same rule in putting on the dessert as the other courses, unless you have more dishes in number, in this case you may put on the dishes, top, middle and bottom; before you put on the sides, if you have a cake, put it right in the centre, with your sugar basin and cut-glass water pitcher between the top and bottom dishes, in a right line down the centre of the table. Then put round your side dishes, beginning at the bottom on the left side, observing to keep them at equal distance from each other, and all your dishes to match in colour and size as near as possible, as this is the beauty of putting on your dessert. When you have all your dishes on the table, put a knife to your cake, and half a dozen of large spoons reverse to each other, down the centre of the table, to serve the dessert with. Should there be blancmange or ice creams, lay a small pile of plates, top and bottom; when there is ice creams, you must stop to serve it round to the company, until all are helped, then proceed to take all the dirty things out of the room, with as little noise as possible; let your clean things on the sideboard and sidetable remain until you clear away, after the company has retired from the room. Never seem to be in a hurry or bustle in leaving the room. When all your dirty things are cleared out, shut the door after you very gently, as you should never make more noise in the parlour than you can possibly help.

 PREPARATIONS FOR TEA AND COFFEE.

If your family do not dine by candle-light, perhaps, against dinner is over, it may be time to light your lamps in the hall, and on the staircase; likewise have all your lamps, branches, &c. in readiness in the drawing room, if not lighted, as the ladies never stop long in the dining room after the dessert is over. When all your lamps are lit, and every thing in order, see that your boiler is full and in readiness for tea, then see to your silver, and knives and forks, that they are all washed, wiped, and put away in their places, that they may be in readiness to clean in the morning; observe to put your silver forks and spoons in separate places, for if you put your forks and spoons together, they are apt to get scratched. You should likewise count your silver after it is washed up, for fear there should be any mislaid.

Then see to your glasses, wash and wipe them dry, then put them by in their proper places; tidy up your pantry, and by this means you will have room for your other dirty glasses, &c. that are used for the dessert. When the gentlemen have retired from the dining room, then go in and first put away all the chairs in their places, then put away the fruit, &c. in their place, then take a large tray and take all the glasses off. Put by the wine, and empty all your dessert plates, and carry all the dirty things out to your pantry, or where you may wash them up. Wipe off the table, and take out all the clean things that remain on the sideboard and side table. When all is cleared away, and your room put in order, then proceed to wash up your glasses and dessert plates, spoons, &c. Wipe dry and put every thing away in their proper places, hang your towels to dry, and have yourself in readiness against they order tea or coffee.

CARRYING TEA AND COFFEE AROUND.

In some houses the drawing room is up stairs; should this be the case where you live, you must be very careful when carrying your tea and coffee up stairs, that you do not slop it over into the saucers, as this would have a slovenly appearance to the company. Your tray should be large, if there is much company, that the ladies may take their cup and saucer with ease. At the first round you should have one cup of tea between every two of coffee, as they generally take more coffee than tea at the first round. When placing your cups and saucers on the tray, be particular and have them all uniform and not crowded; with your sugar and cream in the centre, and the sugar tongs and handle of the cream pot towards the company. Have, on another tray, your cake, wafers, toast, bread and butter, &c. all neatly arranged to take round after you have served tea and coffee to all the company. But if you have a large party, you should have some person to hand round the cake, &c. at the same time that you are serving round tea.

When you first enter the room with the tea, cast your eyes around the company to observe where the most elderly lady is seated, then proceed forward and help her first, observing to lower the waiter, that the ladies may take their tea off with ease. When the ladies are all served, then proceed to help the gentlemen, beginning as with the ladies. When all the company are served with the first round, carry out your tray, and wipe it clean if wet, then take another waiter to receive the cups as soon as the ladies and gentlemen are done with them. During this interval, hand round your cake, &c. When you have received all your empty cups, rinse them out, and proceed to serve round another course, as before, beginning at the same lady, and going all round, leaving the lady of the family to be the last lady that is served, as the strangers must always be served first. This second round is generally enough, but hand round the cake, &c. once or twice after, then carry all out of the room, and, if cold weather, see that all your fires burn well.

 OBSERVATIONS ON SUPPER, &c.

Now, my young friends, in the next place I shall give you some observations on the management of a supper party. In the first place, we will consider the party to be from twenty to thirty. Such parties are very common in private families of fashionable standing. In such parties they generally play at cards, &c.; therefore have your lamps or candles in good order and lighted up before the company has come, and, if cold weather, have your fires in good order; likewise have your card tables placed out, and your chairs adjusted, and every thing properly arranged and in uniform array, that every thing may go on in good order, and without any bustle whatever, that you may gain credit from your employers and the company likewise.

In the next place see that your tea and coffee things are in order, and all placed on your waiter in readiness, should they have tea or coffee, as they generally do, before supper; likewise have your glasses wiped and placed on your proper waiters, as there are generally refreshments carried up to the drawing room to the company before supper. Let every thing be in good order and in readiness, that there need be no confusion whatever. When you have every thing properly arranged, and your rooms comfortable, then tidy yourself up, so as to look smart and clean, and have yourself in readiness to wait on the company, and show them to the drawing room.