The complete servant / Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables

by servant Samuel Adams; Sarah Adams

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

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

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

Truffles, Morels, &c. must be kept in bags in a dry place.

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

☞ For the management of savoury and sweet herbs, see Vegetables, [p. 87].

THE STILL-ROOM MAID.

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

[Wages from eight to twelve guineas per annum.]

THE ART OF CARVING.