2201. Perry
A beverage made from pears. The fruit used for this purpose should contain a large proportion of sugar, and be likewise astringent, or the liquor from it will be acetous when it ceases to be saccharine. In the making of perry, the pears are pressed and ground in precisely the same manner as apples are in the making of cider. The method of fermenting perry is nearly the same as that for cider; but the former does not afford the same indications as the latter by which the proper period of racking off may be known. The thick scum that collects on the surface of cider rarely appears in the juice of the pear, and during the time of the suspension of its fermentation, the excessive brightness of the former liquor is seldom seen in the latter; but when the fruit has been regularly ripe, its produce will generally become moderately clear and quiet in a few days after it is made, and it should then be drawn off from its grosser lees.
In the after management of perry the process is the same as that of cider; but it does not so well bear situations where it is much exposed to change of temperature. In bottle it almost always retains its good qualities, and in that situation it is always advisable to put it, if it remain sound and perfect at the conclusion of the first succeeding summer.
2202. Servants
There are frequent complaints in these days, that servants are bad, and dependents and aiding hands generally are bad. It may be so. But if it is so, what is the inference? In the working of the machine of society, class moves pretty much with class; that is, one class moves pretty much with its equals in the community (equals so far as social station is concerned), and apart from other classes, as much those below as those above itself; but there is one grand exception to this general rule, and that is, in the case of domestic servants. The same holds, though in less degree, with assistants; and in less degree only; because in this last case, the difference of grade is slighter.
Domestic servants, and assistants in business and trade, come most closely and continually into contact with their employers; and they are about them from morning till night, and see them in every phase of character, in every style of humour, in every act of life. How powerful is the force of example! Rectitude is promoted, not only by precept but by example, and, so to speak, by contact it is increased more widely. Kindness is communicated in the same way. Virtue of every kind acts like an electric shock. Those who come under its influence imbibe its principles. The same with qualities and tempers that do no honour to our nature. If servants come to you bad, you may at least improve them; possibly almost change their nature. Here follows, then, a receipt to that effect:
Receipt for obtaining good servants
.—Let them observe in your conduct to others just the qualities and virtues that you would desire they should possess and practise as respects you. Be uniformly kind and gentle. If you reprove, do so with reason and with good temper. Be respectable, and you will be respected by them. Be kind, and you will meet kindness from them. Consider their interests, and they will consider yours. A friend in a servant is no contemptible thing. Be to every servant a friend; and heartless, indeed, will be the servant who does not warm in love to you.