Transcriber’s Note

The cover image was created by Susan Ehrlich from elements of the original publication and is placed in the public domain.

The word “receipt” appears frequently in this book and is an archaic form of the word “recipe”.

Click any image to enlarge.

See the [end of this document] for details of corrections and other changes.

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 SAMUEL AND SARAH ADAMS,

Fifty years Servants in different Families.

LONDON:
PUBLISHED BY KNIGHT AND LACEY,
PUBLISHERS OF BOOKS CONNECTED WITH THE USEFUL ARTS,

At the James Watt, in Paternoster-Row.

MDCCCXXV.
Price Seven Shillings and Sixpence.

D. Sidney & Co. Printers,
Northumberland-street, Strand.

PREFACE.

As no relations in society are so numerous and universal as those of Masters and Servants—as those of Household Duties and the performers of them—so it is proportionally important that they should be well defined and understood. It is a species of knowledge as important to the head of a family as necessary to the servant; and, if thoroughly studied, would relieve life of half its anxieties and vexations.

Yet, till the present book, no special attempt to define these relations, and illustrate these duties has ever been made. We have had Sermons on the moral obligations of masters and servants, and many books of religious advice, addressed to the latter, all good in their way; but we have had no work, which, like the present, addresses itself to the actual personal practice of their duties; which defines them as they actually belong to the various classes; and instructs servants in the way and mode of performing them with skill, advantage, and success.

The want of such a manual of duty and practice having often been noticed in servants’ halls, in families in which the authors of this book have resided, it occurred to them, many years since, to make notes, with a view to a work like the present. They hoped long ago to have been able to submit them to the public; but the constant avocations of servitude rendering it impossible to digest their materials, the task has been deferred till they have been enabled to retire on a moderate competency; the publication may therefore be regarded as the legacy of their old age to servants of the present and future generations, and as the last duty which in this world they are likely to perform.

The author, educated in a foundation school, entered service as a footboy, in 1770, and during fifty years he served successively as groom, footman, valet, butler, and house-steward. His Wife began the world as maid of all work, then served as house-maid, laundry-maid, under-cook, housekeeper and lady’s maid, and, finally, for above twenty years, as housekeeper in a very large establishment. Their experience is, therefore, such as has fallen to the lot of few, and they have freely and fully displayed it in the following pages.

They profess no skill in authorship, their sole object having been to set down every thing likely to be useful, in language that may be understood by all.

At the same time, important and necessary as the book will be to all Servants who desire to perform their duty with ability, and to rise in their career to higher and more profitable situations, yet it will prove equally useful in the parlour, by assisting Masters and Mistresses of families in arranging their establishments, advising them of their own duties, and enabling them to estimate the merits of valuable servants. It may, indeed, be a question, whether the volume will not be as desirable to those who are served as to those who serve.

Conviction of its probable use to all classes, led a lady of high rank, in whose family Mrs. Adams resided, to honour her with advice and assistance in some articles, particularly in that of Governess, and it is to be regretted that a delicate reserve prevents the acknowledgement being made by name.

At the time the work was prepared there existed no general collection of Receipts like that published two years since by Mr. Mackenzie, consequently, a variety of practical receipts, which the Authors had taken much pains to assemble, were rendered less necessary. Nevertheless, as many of these receipts were identified with the duties of the several servants, they have retained the most important of them, and it is believed that they will be considered as adding much to the value of the work.

Being desirous of rendering the volume as perfect as possible, they will thankfully receive, and incorporate in new editions, any suggestions with which intelligent servants may favour them, if addressed to them at their publishers.

Edgeware Road,
June, 1825.

DEDICATION;

Respectfully addressed to the Heads of Families

OF THE

UNITED KINGDOM.

We feel persuaded that the following work, professedly written for the use and instruction of Domestic Servants, may, with great propriety, be dedicated to the Illustrious Heads of Families in the United Kingdom;—to you, who are the immediate Patrons of that numerous Class of the Community. We are aware too, that, by endeavouring to instruct and improve those around you in the moral and practical Duties of their respective Stations, we best evince our attention to your particular Interests, and indirectly promote your Domestic Comforts:—and we feel further assured, that the same precepts that are calculated to teach servants the duties of their several occupations, will serve to remind their masters and mistresses of what they have to expect from them. Under these impressions we presume, with the greatest deference and respect, to claim your patronage and protection.

And, though Domestic Servants are the principal Agents by means of whom the greater part of all Household Concerns are transacted, yet, there are many important branches of family arrangement, the direction and controul of which, either directly or indirectly, fall within the sphere of the Heads of Families, some of which are exclusively their own Concerns, and others necessarily and unavoidably connected with the business of Servants, but respecting which no instruction can be given to them. On these points, therefore, we shall, in this place, take the liberty, respectfully, to offer a few observations previous to entering on a subject of so comprehensive and complicated a nature as that of A General Directory for Servants.

Dr. Johnson held as a maxim, that “Every man’s first care is necessarily Domestic.” Independent, therefore, of public Engagements,—of Politics, the Arts, Sciences, and Literature;—of attention to Horses, Hounds, &c. it is considered that the first care, and the peculiar province of the Master of a Family, is his Revenue; and that attention to his Land-Stewards, Agents, and Tenants, and to his Expenditure, are the principal objects that most immediately solicit his regard; and when a gentleman has satisfied himself that his real or net Income exceeds his Expenditure, then, and not till then, may he consider himself as an Independent Man—for, “it is not abundance that maketh rich, but Economy;” and Lord Chesterfield has truly remarked, that “great Fortunes frequently seduce their possessors to ruinous profusion.” The great Bacon has also observed, “that he would live even with the world should calculate his Expenses at half his Income, and he who would grow Rich; at one-third.” A few Minutes in every Day, spent in keeping a regular Account of all Monies received and spent, Dr. and Cr. will afford any gentleman the satisfaction of knowing the true state of his affairs,—will operate actively against excess of Expenditure,—will imperceptibly teach him the art of practical Economy, and will enable him to appropriate due portions of his Income to the support of his different Establishments.

With a view to this latter point, the following Rule, though given in round numbers, may be considered as affording Gentlemen a brief, but tolerably correct, idea of the most eligible and practical mode of appropriating a large Income.—

Viz. 33 per Cent. or One-third, for Household Expenses, including Provisions and all other Articles of Household Consumption.

25 per Cent. or One-fourth, for Servants and Equipage including Horses, Carriages, and Liveries.

25 per Cent. or One-fourth, for Clothes, Education of Children, Medical Assistance, Pocket, Private, and Extra Expenses; including Entertainments, &c.

12½ per Cent. or One-eighth, for Rent, Taxes, and Repairs of House and Furniture.

4½ per Cent. as a Reserve for Contingencies.

Hence may be deduced the following general Table of Expenses according to Income, viz.—

Thus may any Gentleman, with very little trouble, apportion his Income:—and as no two Gentlemen live exactly alike, this Table will shew, by inspection only, what branch of Expense may best be curtailed, so as to afford an addition to any other branch, and still keep his whole Expenses short of his actual Revenue. It will also point out, to those who are economically disposed, in what departments saving may best be effected, as an addition to the fund of reserve, for the augmentation of the fortunes of Children, or for unforeseen Contingencies.

Smaller Incomes must be appropriated in a different manner; and according to the number of Children in the family: thus the Expense of a family with Children will be from 1-4th to 1-3rd for each of the Principals, and about 1-10th or 1-12th for each Child.

As Hints to the Formation of a Household, or the Reformation of an Establishment, we insert the following list of the number and description of Servants that are usually employed, according to Income; viz.—

We have been favoured with the following as the present Household Establishment of a respectable Country Gentleman, with a young family, whose Net Income is from 16,000l. to 18,000l. a Year, and whose expenses do not exceed 7000l.; viz.—

The Board Wages of Servants in general, when the family is absent, is 10s. per Week, for the females, and 12s. per Week for males.—Perhaps all the servants on a large establishment may be reckoned at an average of 10s. per head, per Week, expense, for Board. The Men are allowed a Pot of Ale per day, and the Women a Pint, besides table-beer.

Besides the ordinary Establishment of Servants, Noblemen and Gentlemen of superior fortune employ Land-Stewards, Bailiffs, Wood-Wards, Game-Keepers, Park-Keepers, Hunts-Men, Whippers-in, Racing-Grooms, Jockies, and others of inferior capacities: also Men-Cooks, Groom of the Chambers, Page, Lady’s-Coachman, Postillion and Footman, Seamstress, Second Lady’s-Maid, Chamber-Maids, Boy for the Steward’s Room, another for the Hall, and various other Servants.

Having premised thus much as to income, and its proportionate appropriation, we next proceed to offer a few hints on such parts of interior management, as in most families are considered as belonging to the lady, or mistress of the house.

The first is, naturally, the attention due to her husband and children—to make home, “sweet home,” the pleasing refuge of a husband, fatigued, perhaps, by his intercourse with a jarring world,—to be his enlightened companion, and the chosen friend of his bosom.

“Oh, speak the joy, ye, whom the tender tear

Surprizes often, when ye look around,

And nothing strikes your eyes but sights of bliss.”

The attention of an amiable woman, will next be directed to the care of her offspring,—to raise them up in the ways of virtue and usefulness,—

“——To rear the tender thought,

To teach the young idea how to shoot,—

To pour the fresh instruction o’er the mind,—

To breathe the enlivening spirit,—and to fix

The gen’rous purpose in the glowing breast;”

“these, these are woman’s duties, and delightful ones they are! Happy the man who can call her his wife; blessed are the children who call her mother!” For the foregoing sentiments we are indebted to an amiable and celebrated authoress of the present day, and to the no less celebrated and amiable Thomson; and we feel impelled to quote the concluding sentence of the above-mentioned lady, on this interesting subject.

“When we thus observe the mistress of a family exercising her activity and best abilities in appropriate cares and increasing excellence, are we not ready to say she is the agent for good, of that benevolent being who placed her on earth to fulfil such sacred obligations, and not to waste the talents committed to her charge.”

“Next to the care and attention due to your husband and children,” says another female writer, “your servants claim, as your nearest dependents; and to promote their good, both spiritual and temporal, is your indispensable duty.—Let them join your family devotions, and endeavour to make them spend their Sabbath properly.” She further adds, “It was the remark of an old domestic, that the worst mistresses a servant can live with are young married women—They are unreasonable,” said she, “in their commands; they expect too much; nor do they rightly know when to commend, or when to blame.”

In your manner to your servants, be firm, without being severe, and kind, without being familiar. Never converse familiarly with them, unless on business, or on some point connected with their improvement; but with this reserve, and distance of manner, be particularly careful to maintain kindness, gentleness, and respect for their feelings. Their patience is often unnecessarily exercised, and their tempers wantonly irritated. “I have been sometimes shocked,” says the same amiable writer, “with the want of politeness, by which masters and mistresses provoke impertinence from their servants.”—A lady, who filled every station of life with honour, both to her head and heart, attending the death-bed of an old domestic, who had been thirty years in her service—“How do you find yourself, to-day, Mary?” said the mistress, taking hold of her withered hand. “Is that you, my darling mistress!” and a beam of joy overspread the old woman’s face; “O, yes,” she added, looking up, “it is you, my kind, my mannerly mistress!” The poor old creature said no more; but she had, by that last simple sentence, expressed volumes of panegyric on her amiable mistress. Human nature is the same in all stations; and if you strive to convince your servants that you have a generous and compassionate regard for their comfort, they will, in return, evince their gratitude. If to protect and encourage virtue be the best preventive from vice, then will your deserving female servants be liberally encouraged.

Let your commands to your servants be consistent and reasonable; and then mildly, but firmly, insist on obedience to them.—“My servants never remember what I tell them to do,” is a complaint but too common, but that might, in some degree, be obviated. Let them see that you will not pass over any neglect of orders; and when they find that this decisive measure is accompanied with kindness and consideration, and that you are not to be disobeyed with impunity, they will soon learn to remember what you command them to do. A little effort very easily overcomes a bad memory.

It is very disheartening to a poor servant to be continually found fault with. Praise and reward them when you can;—human nature will not bear constant chiding.

Never keep servants, however excellent they may be in their stations, whom you know to be guilty of immorality.

When servants are ill, their mistress will, doubtless, recollect that she is their patroness as well as their employer, and will not only remit their labour, but render them all the assistance of proper medicine, food, and comfort, in their power.—Tender assiduity is half a cure; it is a balsam to the mind, which has a powerful effect on the body—soothes the severest pains, and strengthens beyond the richest cordial. The poor dependent creatures may have no where to go to—no one else to turn to; and their pale and impaired looks will always have a claim on your sympathy.

As we shall have occasion to make further remarks on the management of servants, when treating of the business of the Housekeeper, we beg leave, in order to avoid repetition, to refer to that subject, under the head—[housekeeper].

“Economy,” says Mr. Cobbett, “is management.”—The fact is, that management and regularity, is Economy verified by practice; and all persons ought to regulate their conduct by circumstances. A moderate income, appropriated to the expenses of housekeeping with prudence and economy, without parsimony, but banishing superfluities and preventing waste, may be made sufficient to furnish every comfort in life; and, strange as it may appear to those in affluence, an income of from 150l. to 200l. a year, will be enough to maintain a man and wife, with two or three children, and a servant girl; nor “beyond that amount, need they spend one shilling per week, whatsoever may be their income.”

It is an excellent plan to have a set of rules for regulating the ordinary expenses of a family, (such as are given in the Appendix to the practical economy,) in order to check any innovation or excess, which otherwise might, unawares, have occurred to derange the proposed distribution of the annual income.

The mistress of a family will always recollect that, in all cases, the welfare and good character of her household depends on her own active superintendance.

Though habits of domestic management are now generally precluded in the education of young ladies of the superior class, yet, happily, attention to family concerns is not unfrequently found in those of less exalted rank, whose minds, amidst the blandishments of modern accomplishments, have been taught to relish, as in days of yore, the more rational, solid, and lasting pleasures, of a social and comfortable home. And were young ladies early instructed in the delights of domestic occupation, before they enter the delusive scenes, presented by modern modes of dissipation, we should probably find the number of votaries to private happiness greatly increased, and a life of domestic employment would become the source of numberless gratifications. In short, were they on all occasions, when at home, under the immediate eye of their mother, to be taught the science of practical economy—the business of examining and keeping accounts,—and a few other of the leading points in the management of a family, they would imperceptibly become competent, and the happiest results, as to their future conduct in life, might be most pleasingly anticipated. Many families have owed much of their advancement in life to the propriety of female management.

One of the principal objects of the mistress of the house is, the economy or management of the table, the general display of which will evince her judgment and taste; and this will be shown, not so much by the profusion with which the table is covered, as by its neat and pleasing appearance, according to the present fashion, so far as regards elegance, combined with frugality,—the circumstances of fortune and condition being also considered.—People in business should not imitate the pomp and splendour of high rank, nor should those of the higher circles descend to such frugal arrangements as in them would appear to be parsimonious.

The prudent manager will consider the number of her guests, and consult their appetites, rather than feast their eyes; thus will she be enabled to entertain them much oftener, and much better, at the same expense.

It is well understood that the mistress of a family should have, at least, a competent knowledge in the art of carving, not only as it enables her to do the honours of the table with propriety, but with a view to frugality also; and if the young ladies of a family were to practise, under the direction of their mother, when there is no company, they would, in time, become quite au fait to this graceful and elegant accomplishment; as much practice is required to make a good carver, even when the theory has been previously acquired. (See Instructions for Carving, under the head [housekeeper].)

An esteemed writer of the present day, has introduced to public view, a pleasing picture of a small and well-regulated family, of which the following is a slight sketch:—

“The mistress of the family is a good manager, without any ostentatious display of it.—Elegantly nice, without being a slave to dress or furniture—Easy and affable with her servants, but firm in her commands,—every one appearing to be contented and happy.—The household business going on regularly, like a good clock;—and every thing being kept in its proper place. No scolding in the kitchen or servants’-hall.—The table plentifully covered, but not with incitements to luxury; the food plain and in season, and sent up well dressed;—with a few well chosen luxuries introduced, when company is asked.”

Ladies, whose minds are framed for the practical enjoyment of domestic comforts, will admire and copy this beautiful picture!

ADVICE

TO SERVANTS IN GENERAL.

The supreme Lord of the universe has, in his wisdom, rendered the various conditions of mankind necessary to our individual happiness:—some are rich, others poor—some are masters, and others servants.—Subordination, indeed, attaches to your rank in life, but not disgrace. All men are servants in different degrees. The nobles and ministers of state are subservient to the king, and the king himself is the servant of the nation, and is wisely submissive to its laws. It manifests a divine superintendance, that civil society should thus be composed of subordinate and superior classes. By this wise arrangement, all may enjoy an equal share of real happiness, while each possesses a due opportunity to communicate and to receive the various benefits and kindnesses of human life. Every wise and good person will therefore enquire, what are the special duties of his or her station; with a steady purpose, by the assistance of God, to discharge them faithfully; and those are the most worthy characters who best perform the various duties incumbent on them, in that state of life unto which it has pleased God to call them. Perhaps, there is not a more useful,—a more numerous,—nor a more indispensably necessary description of persons in society, than those who are denominated Servants; and so entirely dependent are mankind on each other, that it may truly be said of these, in relation of the social system, as Pope has said of the several parts of nature in relation to the universe; that

“—from this chain whatever link you strike,

Tenth or ten-thousandth, breaks the chain alike.”

Young persons, on their first entering into service, should endeavour to divest themselves of former habits, and devote themselves to the controul of those whom they engage to serve. They will probably find every thing different from what they have been accustomed to at home, or in common life; and as their mode of living will be greatly altered, if not wholly changed, so must be their minds and manners. They should endeavour to discard every low habit and way of thinking, if such they have; and as there will be set before them, by those of superior rank, and cultivated understandings, the best modes of conduct and the most approved behaviour, they will wisely take advantage of the opportunity which Providence fortunately presents to them, to cultivate their minds and improve their principles: perhaps, the best proof they can give of their wisdom, in this respect, is to resolve to conform with alacrity to the duties required of them, so far as is consistent with justice and moral government; to be respectful and faithful to their superiors, obliging and good-natured to their equals, and charitable to all; as the most grateful return they can make for the emolument, superior comforts, and gratification they will enjoy. They will eagerly embrace every opportunity of learning every thing that may be useful to themselves, and of doing any thing that may be useful to others. Young persons are too apt to fancy themselves wise, but that, generally speaking, is impossible, for wisdom is the result of experience and reflection; and youth must of course be almost as much strangers to one as to the other.[1] But the instruction we are about to give, is not intended merely for the young and uninitiated;—but will be found, we trust, of great advantage to those of riper years, and of some experience; as we are never too old to learn, and can only approach towards perfection by regular gradations, and, as it were, step by step:—to those of greater experience our labours may serve as a Remembrancer.

The grand foundation of your good character must be Industry, fidelity to your employers, and an inviolable attachment to truth, both in words and deeds. To utter a falsehood to the prejudice of others, argues malice and baseness—to lie in excuse of one’s self, guilt and cowardice;—in both cases it evinces a design to deceive, with a view to benefit one’s self by the deceit;—besides, a liar is always in fear of being detected, and if once found out, he sinks into contempt, and is deservedly divested of all credit—all confidence—and all society.

But truth in speech must be accompanied by integrity and fidelity in all your dealings; for it is impossible for a dishonest person to be a good servant; therefore, let no temptation prevail on you to part with these inestimable jewels; nor suffer yourself even to wish to convert the property of another to your own use; more especially when it is confided to your charge; for breach of trust is a heinous aggravation of dishonesty.[2] And, always remember, that “Honesty is the best policy.” Moreover, it is not only incumbent on you to be honest yourself, but you must scorn to connive at the dishonesty of others. He that winks at an injury he might prevent shares in it; and it is as scandalous to fear blame or reproach for doing your duty, as it is to deserve reproof for the neglect of it; therefore, should there be a confederacy among your fellow servants to abuse the confidence or credulity of your employer, divulge it the very instant you perceive it, for fear your very silence might give rise to a suspicion of your participation in their guilt.

On the contrary, avoid Tale-bearing, for that is a vice of a pernicious nature, and generally turns out to the disadvantage of those who practise it. Those who cannot help telling all that they hear, will be supposed to tell more than they know, and will, consequently, be discredited.

Carefully avoid all reproachful, indecent, or even familiar terms in speaking of your master, mistress, or superiors; and, on the other hand, endeavour, at all times, to vindicate them from the open aspersions or latent insinuations of others. There is nothing more detestable than defamation.—Avoid it.

“The man who filches from me my good name,

Robs me of that which not enriches him,

But makes me poor indeed!” Shakspeare.

To know—to be thoroughly master of your business in the department you undertake, is indispensably necessary; and not only to know the several branches of your duty, both by theory and practice, but to be determined, from principle, to do it. In order to this, let your whole conduct be actuated by diligence, and governed by temperance. Banish sloth and the love of ease; and, as poor Richard says, “up, and be doing.”—Be ever active.—Let your whole mind be in your business.—Think of what you have to do—of what must be done, and do it,—even before it is wanted,—and do not wait till you are ordered to do it. Never think any part of your business too trifling to be well done. Consider your business as a pleasurable amusement and you will make it so—and,—“do not leave till to-morrow, that which may be done to-day.”

Idleness is a great source of evil, and whilst we give way to its enjoyment, we sacrifice both the duties and the best purposes of our existence.

“Delays are dangerous;—take a friend’s advice,

Begin,—be bold, and venture to be wise:—

He who defers his work from day to day,

Does on a river’s bank expecting stay,

Till the whole stream that stopt him shall be gone,

Which, as it runs, for ever will run on.”

But, it is not enough merely to avoid sloth, for you must be guarded against the allurements of pleasure—Pleasure, when it becomes a business, but too frequently makes business a torment; and as it is impossible to attend to your duty and follow your pleasures, the inevitable consequence must be loss of place, disgrace, and poverty.—Not that you are to debar yourself from innocent amusement, at proper times, and with moderation; it is not, nor can it be expected of you, who are to get your bread by the sweat of your brow, that you are not to reap the harvest of your labours; neither the laws of God nor man exact this of you; but unlawful and intemperate pleasures are interdicted, as alike detrimental to your employers,—your morals,—your character,—your health,—and your purse.

Intemperance, or excess, is a pleasurable evil,—it smiles and seduces—enchants and destroys. It assumes a variety of shapes, all tending to flatter the appetite and inflame desires;—it presents to each the allurement to which he is most prone, and to all a pleasing poison that impairs the body, enervates the mind, and imperceptibly destroys all the energies necessary to our happiness and advancement in life.

Above all things, then—Be temperate.—Avoid excess in eating and drinking—“One expensive mouth, will wear out several pairs of hands,”—and, “one shilling will appease the wants of nature as effectually as a pound.” Nor is it because you may for a time be able to indulge those vicious habits at the expense of others, that they are the less exceptionable.

The loss of health and the loss of character are the certain consequences; and the debauch of the evening is followed by pains and sickness in the morning, when that which was before poison, is administered as the cure! Practice becomes habitual, and thus a whole life is frequently wasted in debauchery; poverty itself only cutting off the means, not the inclination; and the unhappy object himself, destitute of health, character, and friends, is left to pine and sink in misery and contempt.

Intemperance in dress is another evil that ought to be carefully guarded against. In most men this argues both weakness and effeminacy; but in men-servants an affectation of this kind is unpardonable—and in females it opens a door to temptation and extravagance, which but too frequently ends in ruin.

The virtue of Silence is highly commendable, and will contribute greatly to your ease and prosperity. Those who talk much cannot always talk well; and many much oftener incur censure than praise. The best proof of wisdom is to talk little, but to hear much—Remember, “A silent tongue argues a wise head.” Never talk of yourself,—but when others speak of themselves, listen to them;—such attention will please them, and probably profit yourself, as it is a chance but something escapes them that may afford a clue to their whole character. If it be thus dangerous to speak much of one’s self, it is much more so to take freedoms with others. A jest may tickle, but if it hurt any one, resentment may follow, that in some way or other may be injurious.—Always remember to hold the secrets of the family sacred, as none, not even the least of these, may be divulged with impunity.

Quarrels are much more easily avoided than made up; let it not, therefore, be in the power of trifles to ruffle your temper. A weathercock is the sport of every wind; and a choleric man is sometimes exposed to the scorn, at others to the resentment, and always to the abhorrence of all around him. For these reasons rather wink at all small injuries than study to avenge them—“He that to destroy a single bee that has offended him, should throw down the hive, instead of one enemy will have made a thousand.”

It is abundantly better to study the good will of all, than to excite the resentment of any. Make a trial, therefore, of your affability, and you will find your own happiness and the goodwill of all around you, to be the certain result.

We would further recommend to you to practise frugality; it is a virtue which is intimately connected with, and leads to our best prospects in life; and if it be expedient to any, it is more especially so to such as you, who have, like the silk-worm, to spin your riches out of your own bosoms. It gives you credit with others, confidence in yourself, and enables you to look forward with satisfaction.—In short, it renders even the independent man doubly independent. Nothing is more true, than the old proverb, that, “a penny saved is a penny got;”—nor is that saying less true, that “if you have sense to save your pence, your pounds will take care of themselves.” If out of every shilling you get you save something, you will soon find yourself in the direct road to wealth.—Remember, that the most magnificent edifice is raised from a single stone, and every accession thereto, however small, helps to raise the superstructure.

Whilst on the important subject of frugality, we cannot do better than to recommend to your notice The Savings Bank.

These most useful and excellent establishments are to be found in every district, and offer, to provident and well-disposed servants, a means of depositing small sums, in perfect safety, for the purpose of accumulating with interest, to be resorted to in case of illness,—any unforeseen occurrence,—or for the purpose of establishing themselves in some way of business that may make them comfortable to the end of their days. Indeed, the advantages of savings-banks are become so well known, that almost every one can appreciate the result of small savings and prudent foresight. It is an axiom universally admitted, that he who rests his expectations more on his own care and diligence, than on the aid of others, will escape many wants and disappointments, and enjoy many gratifications, which those who are not possessed of this happy spirit of prudence and independence, can never hope to attain; and we may add, that the sufferings of those in poverty and distress have been but too frequently increased, by the recollection that they might have been averted or decreased by proper attention.

The encouragement which these depositories hold out to young persons for the safe deposit of trifling sums, (even so low as a shilling,) is not unfrequently attended with the salutary effect of inducing a perseverance in saving, and of stimulating to habits of industry and frugality that lead to the happiest results. Those who adopt this plan, soon begin to feel their independence; and this feeling once acquired, the most pleasing consequences inevitably follow; for he who labours for his daily bread, and has learnt to live within his income, has learnt the art of independence; and he that is above want, though but a little, looks upon every fellow subject for his equal: indeed, so advantageous is an early habit in the art of saving, that no patrimony can be equal to it, and it will generally be found, that he who is sagacious enough to save a fortune, will enjoy it infinitely better than he who inherits it by patrimony, or has one given to him.

Every savings-bank has its appointed days and hours for transacting business, at which times, a committee of trustees and managers attend to pay and receive monies. Among other advantages which these banks give, they admit of the deposits and interest being taken out at a very short notice, at any time, by the depositers themselves, or by his or her executors, administrators, or other lawful claimants. Printed particulars of the specific terms and regulations, may be had gratis, at the respective offices.

The following is a sketch of the way in which money is made by saving, according to the terms of many savings-banks, established in and near the metropolis; and there are some (the Southwark, Limehouse, and others,) that give interest at the rate of a halfpenny per calendar month for every twelve shillings deposited, which is upwards of four per cent. per annum.

Again, let us admonish you, as at first, to be Industrious. “Teach a man to be industrious and you will soon make him rich.” And, “money got by Industry, is heaven’s gift.” Frugality and temperance, are virtues to be practised chiefly on your own account, but Industry is an indispensable duty that you owe to your employers and to society. “Without frugality few would be rich, and with it few would be poor.” The man who promises himself success without endeavours, or despairs at the sight of difficulties, is always disappointed; but, on the contrary, he that is determined, and is indefatigable, succeeds even beyond his expectation. Depend upon it, there is not a more certain sign of a cowardly spirit than to have the edge of one’s activity soon blunted by opposition: on the other hand, there is no disputing the fortitude of him who boldly contends with obstacles, and pursues his object till he has attained it. To men of such temper few things are impossible. It was an ingenious device that a man made use of, by way of sign:—A pair of compasses, with this motto, By constancy and labour; one foot being fixed and the other in motion.—Make this your motto, and you will be very little in the power of chance or fortune.

What we have already said, may be considered as addressed chiefly to men servants; we have therefore to add a few admonitory precepts, particularly appropriated to our female readers.

One of the most advantageous qualifications in all servants, and particularly in females, is that of preserving a good temper, and endeavouring, to the utmost of their abilities, to give satisfaction. Possessed of a strong desire to please, you will seldom fail of doing so. Persons of a good disposition will be charmed with your readiness, and those of a bad one, will be disarmed of a great part of their harshness; and though you may, in some instances, be deficient in the due performance of your business, if it be apparent that your fault proceeds not from disobedience, indolence, or obstinacy, great allowance will be made, and you will rather be instructed as to the future than blamed for the past. If you are fearful of offending you will scarcely ever offend. In short, humility is a commendable virtue, and, combined with good temper, is the most valuable of female qualifications, and will, infallibly, conduct its possessors with ease and tranquillity through life.

Cleanliness is another qualification incumbent on every female servant, and particularly in Cooks, and those employed in the department of the kitchen. These should be very careful to keep themselves,—every place,—and all the utensils used in cooking, perfectly clean and neat.

We have already remarked, that those who are fond of telling all that they hear, are very naturally suspected of telling more than they hear. The best rule is, to do your own duty conscientiously, and leave others to take care of theirs: by this means you will preserve peace and acquire the love of all your fellow servants, without offending your employers; who, even though they may appear to give countenance to your tale, will not in their hearts approve of your conduct.

Take great care how you contract new Acquaintances, for to be easily drawn into a familiarity with strangers must be attended with ill consequences to yourselves, and those with whom you live. Never accept the invitations of other servants, nor go to feast at the expense of their masters and mistresses; as you must, in that case, be deemed an interloper, at least;—besides, it lays you under an obligation to return the treat, and induces you, after their example, to make free with the property of your own employers, under a consciousness of guilt, and a continual fear of detection.

Give nothing away without the knowledge and approbation of your employers, nor commit wilful waste, for that is a crime which seldom goes unpunished.

All duties are reciprocal. If you hope to obtain favour, endeavour to deserve it. A steady perseverance in the duties of your station is the only sure course infallibly to promote your progress to independence.

In addition to the foregoing, we should deem ourselves guilty of the sin of omission, were we not to insert the very excellent moral hints to female servants, written by the Rev. H. G. Watkins, in furtherance of the views of the London Society, for the improvement and encouragement of female servants.

[We have great pleasure in mentioning this society, the object of which is, to promote the moral and religious improvement of female servants.

The society bestows annual rewards, on those who are duly nominated, to encourage them to view their employers as their friends, to be correct and trust-worthy in their conduct, and to continue as long as possible in the same service.

To prevent, also, the hazard to good servants of resorting to common Register Offices, a Registry is instituted, to which—cooks, house-maids, and nurses, wanting situations, who have lived two years in one service—servants of all work who have lived one year in their last place—and young women above sixteen, who have never been in service—may apply, without any expense whatever.

Plans of the institution, and rules of the registry, may be had gratis, at the society’s house, No. 110, Hatton Garden, where attendance is given on Mondays, Wednesdays, and Fridays only, from ten o’clock to four.]

Though much of this address is applicable to servants of both sexes, yet, it is for the assistance of domestic female servants, that such plain advice is here offered, as, it is hoped, may be found useful in the direction of their conduct, and for the promotion of their comfort. As many servants cannot enjoy the daily counsel of their parents, we endeavor to supply their place, by entering into more particulars, in the way of caution and advice, than we otherwise should have thought it right to do.

When young persons first enter upon service, they should be thankful to God if they have obtained a situation where they may be instructed in those domestic duties which are to be the business of their lives. They ought also to be very thankful, and very submissive, to those who will take the trouble to teach them. Such cannot shew their gratitude in a better way than by continuing, as long as possible, in their first service. Endeavour, during this season, to remember, by thinking often upon, every direction you receive. This will prevent the trouble and vexation of often repeating to you the same thing—a circumstance which frequently makes even good mistresses fretful, and occasions many changes of places and servants.—Habituate yourself, as much as possible, to every kind of domestic service; it will make you to be more generally useful, and less likely to be long unengaged. Here may be hinted, the great importance to your character, of lodging, when out of place, with only respectable persons. Avoid sauntering in the street, especially in the evening, and ask your way, not from those who are passing, but at a shop.

Make it your daily study and concern in all things to maintain an unblemished character. You may then always hope to find a new situation, if you need one, through the medium of your last mistress, or your own friends; for very good employers, or very good servants, seldom need apply to common Register Offices. It is a fact well ascertained, that many females, totally unconscious of their danger, have been hired from such offices, as servants, by keepers of infamous houses, for no other actual purpose than that of seduction, or prostitution! Many decent looking, but wicked women, are employed, even in the streets, to find out, and strongly recommend, young girls to places as servants. By this horrible deceit, many artless females are unawares drawn into disgrace, disease, and hasty death!

In your application at any time for a new service, express yourself with frankness and sincerity on every point of enquiry—Avoid the error of requiring too high wages—many good situations have been lost through it. Do not undertake a service to which you are not competent. It is no disgrace not to know every thing; but it is dishonest to say you can do things which are beyond your capacity.

It is really important to your good here and hereafter, to stipulate for attending public worship once at least on every Sabbath-day. A good mistress, who wishes to keep a good servant, will afford other and better opportunities for seeing your friends. Sunday pleasures, in which there is generally a sad mixture of company, put a young woman in the highway of danger—and of ruin!

In commencing a new service, determine to do your duty in it; and avoid every thing that you found was displeasing in your former place. Judge of your employers from your own observation, and their behaviour to you, and not from any idle reports you may hear to their prejudice. Should you find yourself in a reputable situation, but yet are uncomfortable, through the unkind or unfeeling tempers of your superiors, double your own diligence and civility, and avoid every thing, as much as possible, that might, however unwarrantably, excite their suspicion. By this you may improve their temper and conduct towards yourself; and the very vexation they have occasioned, may dispose them to make their domestics more comfortable, and themselves more happy.

Endeavour to serve with such good will, readiness of mind, and attention to the lawful interest and convenience of your employers, as to render your services almost necessary to them; that they may know and feel that they are blessed, above many of their neighbours, in having gotten a good servant, one who serves, not with eye-service as a man-pleaser, but in simplicity of heart as a Christian. You will be sure to gain esteem by cheerfully doing any lawful necessary service; though it were not agreed for when you were hired.

Whatever qualifications you may possess, if you are not scrupulously honest, you will soon be detected—considered as worthless—and dismissed your service. No civility or diligence can be a recompence for dishonesty. The more you are entrusted, the more careful you should be to maintain the confidence reposed in you. Avoid all lotteries, gaming, and secret modes of spending money. Take care that you are not deceived by the name of privileges and perquisites, beyond what was agreed upon.

A waste of household necessaries, and the breaking of articles through carelessness, are a sort of robbery of your employer—raise bad passions—and mostly deprive a servant of many extra encouragements that she would otherwise receive. These things are therefore to be strictly guarded against. There should be painted over every kitchen fire-place, “want not—waste not.”

Every employer has a right to establish rules for his household; therefore, do nothing in your master’s house, or with your mistress’s business, that you feel obliged to conceal, to keep your situation; for then, you may depend upon it, whatever it be, it is wrong in itself, and will bring you to harm.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

“Whatever tid bits you can pilfer in the day, save them to juncket with your fellow-servants at night, and take in the butler, provided he will give you drink.

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

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

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

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

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

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

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

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

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

“When your master and lady go abroad together, to dinner, or on a visit for the evening, you need leave only one servant in the house, or even one black-guard boy to answer at the door, and attend the children, if there be any. Who is to stay at home is to be determined by long and short cuts; and the stayer at home may be comforted by a visit from a sweet-heart, without danger of being caught together. These opportunities must never be missed, because they come but seldom, and all is safe enough while there is a servant in the house.

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

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

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

“Whoever comes to visit your master or lady when they are abroad, never burthen your memory with the person’s name; for, indeed, you have too many other things to remember. Besides, it is a porter’s business, and your master’s fault he does not keep one; and who can remember names? and you will certainly mistake them; as you can neither write nor read.

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

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

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

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

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

“When you have a mind to leave your master, and are too bashful to break the matter for fear of offending him, the best way is to grow rude and saucy of a sudden, and beyond your usual behaviour, till he finds it necessary to turn you off; and when you are gone, to revenge yourself, give him and his lady such a character to all your brother-servants who are out of place, that none will venture to offer their service.

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

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

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

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

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

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

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

THE
COMPLETE SERVANT.

THE HOUSEKEEPER.

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

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

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

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

“Be to their faults a little blind,

And to their virtues very kind.”

By these, and similar means, bad servants may be converted into good ones, and the whole household rendered comfortable and happy.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Useful Memorandums.

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

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

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

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

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

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

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

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

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

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

THE STORE-ROOM AND STILL-ROOM.

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

☞ Let every thing, not only here, but all over the house, be kept in its proper place, applied to its proper use, and replaced when worn out or destroyed.

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

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

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

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

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

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

Teas, Coffee, Chocolate, Dried fruits, and generally, all kinds of Grocery and Condiments require to be kept dry and free from air.

The various kinds of seeds and rice, pearl-barley, oatmeal, &c. must be kept in a dry place, and be covered close, to preserve them from insects.

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

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

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

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

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

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

Fresh Meat, Poultry, Fish, &c. should be kept in a cool, airy place.

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

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

Carrots, Parsnips, and Beet-roots, must be kept in layers of dry sand for winter use. Neither these nor potatoes should be washed till wanted.

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

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

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

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

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

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

THE STILL-ROOM MAID.

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

[Wages from eight to twelve guineas per annum.]

THE ART OF CARVING.

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

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

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

The Ribs are to be carved exactly in the same way.

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

The Buttock is to be carved in the same way.

The Breast-cut.—Cut off thin slices, either parallel with the ribs, or across. The fat on the upper side is firm and gristly, that on the under side soft, and more delicate; therefore offer that which is best liked.

Veal.—The Fillet. This is the joint similar to a round of beef. Cut off a slice from the upper surface, evenly, as from a round or edge-bone of beef, and this outside is often preferred. The next slices should be cut thin and smoothly. With every slice give a little fat, and some of the stuffing, which lies under the flap.

The Breast. Separate the ribs from the brisket, across, where the bones are broken, and again, the gristly part of the breast-cut from the ribs, in the same direction. Give some of the gristly part, with a bone of the ribs or neck, and a little of the sweetbread, cut across the middle, to each person.

The Calf’s-head. Every part of this joint is rich and delicious. Cut it lengthwise, from the nose to the neck, passing the knife through the flesh under the eye, quite to the bone, all the way. The throat sweetbread lies in the thick part of the neck end, and delicious short slices of it may be taken off from the lower side, crosswise, to be given with the former. The eye is esteemed a great delicacy and may be taken out with the point of a knife, and divided into two parts. Some fine lean will be found under the jaw-bone, when taken off, and the palate in the lower or under part of the head is deemed a dainty. Both sides of the head are to be carved alike. A part of the tongue and brains, which are usually served up in a separate dish, with egg sauce, must be given to each person.

Mutton.—The Shoulder. This joint should be sent to table with the back upwards, and with paper twisted round the shank. When properly roasted, it is very full of gravy, and has many nice parts. The first cut should be made in the thin, hollow part, and several slices may be taken thence. When that is all cut away, some fine slices may be taken from both sides of the ridge of the blade-bone, cutting straight up the back from the thick end towards the shank. The under side affords several nice cuts of fat and lean intermixed, and is full of gravy. Some prefer the jelly part near the knuckle;—the lean on the under side of the blade-bone, is the most tender. The fat lies in the round prominent part or flap, opposite the hollow part of the shoulder, which is cut lengthwise and a thin bit of this should be given to each person.—A shoulder of mutton over roasted is spoiled.

The Leg. When boiled, it should be served up lying on its back; but when roasted, with the back upwards. Cut into the hollow part a little distant from the knuckle, through the pope’s-eye, quite to the bone, and take out thin deep slices towards the thickest part. The back of the leg affords some nice slices at the thick end, which must be cut out the long way of the joint.—Slices of fat may also be taken from the under side, or back part of the leg, in the same direction. Some prefer the knuckle part, which, though dry, is full of jelly and very nutricious. The cramp-bone forms a slight prominence at the back of the leg, near the shank, and may be cut out by passing the knife round it. As this is a heavy joint, some writing paper should be wrapped round the shank, to enable the carver the better to turn it up, with his left hand.

The Haunch, is to be carved in the same manner as venison.

The Saddle, is the two loins together. Cut out long thin slices on each side of the chine-bone, from the tail to the end. If any person like a part of the tail, it may be readily divided, the joints being about an inch apart. Rich gravy is found in the cut along the chine-bone, where the incision has been made.

The Loin may be carved the same way; or it may be cut the other way, in the direction of the bones.

Lamb.—The Fore-quarter. Separate the shoulder from the ribs or breast, (by some called the crust or scoven,) taking care not to leave the bones bare. Then squeeze half a lemon or Seville orange, rub a slice of butter, and sprinkle a little pepper and salt over the ribs, and replace the shoulder for a few moments; after which, put the shoulder on another dish; and proceed to divide the neck from the breast, where the bones have been previously broken; then separate the gristly part from the breast, the whole length, and give a little of the gristle with each bone of the breast or neck, as may be chosen. If any part of the breast is to be put by to be eaten cold, let it be sprinkled while hot, with chopped parsley. All parts of young lamb are nice, but the shoulder of a fore-quarter is the least approved. It is to be carved as mutton.

The Hind-quarter, is usually divided into the leg and loin, and is to be carved as mutton. The close firm flesh about the knuckle is reckoned the best.

Pork.—The Leg, whether roasted or boiled, is sent to table with the back upwards, like a leg of mutton roasted: it is to be carved as mutton.

A Ham may be carved three several ways; viz. The first and most common way is to cut off the hock, and then to take off thin slices, in a circular manner, round the bone, towards the thick part and proceed as with venison. This is the most economical way.