,transcriber's ,note3 ,underscores are used as delimiters for italics ,,the ,,expert ,,maid-,,servant ,,by ,,christine ,,terhune ,,herrick ,,author ,,of ,,housekeeping ,,made ,,easy ,,what ,,to ,,eat ,,and ,,how ,,to ,,serve ,,it ,,cradle ,,and ,,nursery ,,etc4 ,,new ,,york ,,and ,,london ,,harper ,,brothers ,,publishers 33 #aijd ,copyright1 #aijd1 by ,harper ,brothers4 ,all rights reserved4 ,published ,october1 #aijd4 ,,to ,a ,,friend ,,in ,,need ,,contents ,,chapter ,,page ,i4 ,engaging the ,maid #a ,,ii4 ,when the ,maid ,arrives #ai ,,iii4 ,mistress and ,maid #cf ,,iv4 ,the ,duties of the ,maid-of-all-work #eb ,v4 ,duties of ,two or ,more ,servants #gj ,,vi4 ,certain ,problems of ,service #hh ,,vii4 ,general ,suggestions #ajd ,,viii4 ,a ,recapitulation of ,daily ,duties #abe ,,the ,,expert ,,maid-,,servant ,i ,,engaging ,,the ,,maid ,the most common method of engaging a servant is through an intelligence office4 ,there are nearly as many different kinds of these as there are types of domestics who patronize them4 ,an office with a high standing should be selected4 ,this is not only because a lower grade of employes is to be found at the other variety1 but also on account of the methods followed in some of the cheaper offices4 ,such establishments occasionally have unscrupulous managers1 who make a business of encouraging the maids they place to change often1 in order that the renewed fee of the employer may come to the office4 ,this practice has become common enough in some ,states to justify legislative intervention4 ,in nearly every city or town there are reputable agencies1 sometimes conducted as business enterprises simply1 sometimes run in connection with church or benevolent societies1 where a register is kept of the references of servants for whom places are secured4 ,these references are usually held as confidential between the agent and the would-be employer1 and the latter is thus enabled to learn with some certainty the qualifications of the maid she thinks of engaging4 ,once in a while a mistress is so fortunate as to secure a maid by the recommendation of some other housekeeper or through a servant in her own or a friend's employ4 ,maids engaged in this fashion are often more satisfactory than those found at an office1 from the fact that they enter their new positions somewhat prejudiced in favor of the employer1 instead of holding the attitude of armed neutrality often found in servants who seek places through an office4 ,wherever the maid is met and in whatever capacity she is engaged1 there should be a clear understanding from the beginning as to what her work shall be4 ,the mistress should begin the interview with the maid she seeks to employ by stating what are the duties of the place she offers and inquiring as to the capabilities of the maid for the position4 ,often a few questions and answers will prove the unsatisfactoriness of the situation or of the applicant4 ,in this case1 the affair should be dropped at once4 ,never1 no matter what the exigency1 should the housekeeper endeavor to persuade a domestic into taking a place for which she is disinclined4 ,it is a mistake almost sure to result badly4 ,the housekeeper should come to an interview with a prospective maid with an open mind1 and not allow herself to be prejudiced by appearances4 ,an aspect of sullenness is frequently the result of shyness and does not indicate unwillingness to work or a bad temper4 ,the would-be employer should speak gently and not ask questions with a manner of having the maid in the witness-box4 ,such treatment will sometimes frighten a timid maid into inability to answer intelligently1 and the employer will produce an impression of her own hardness and severity which she will find it difficult to overcome later4 ,the pert and self-sufficient maid is likely to declare her nature within a very few minutes4 ,kindness will not intensify these qualities in her1 while it will enable a bashful girl to appear to better advantage4 ,before interviewing a maid1 the mistress should have clearly framed in her own mind the outlines of the work required1 and should know definitely what queries she means to put4 ,each mistress probably has her own way of learning the maid's capabilities and of explaining the work she wishes done4 ,the housekeeper who has had little practice in engaging servants will do well to make up a formula of inquiries in advance4 ,to begin with1 it should be ascertained what experience the maid has had1 what was her last place1 how long she stayed in it1 what were her reasons for leaving it4 ,having thus learned if the servant seems to be in the main satisfactory1 so far as disposition and willingness are concerned1 the mistress should proceed to explain what is the work of the house1 putting such questions as will enable the girl to tell of her competency4 ,for instance1 in engaging a maid for general housework1 she should be asked if she understands plain cooking of meats and vegetables2 if she can make bread1 biscuit and muffins1 soups and plain puddings2 if she can follow a recipe1 etc4 ,more elaborate culinary accomplishments can rarely be looked for in a maid-of-all-work4 ,she should also be able to do washing and ironing1 have some knowledge of chamber-work and of waiting1 and be willing to learn4 ,there are so many qualifications for the general-housework girl1 who must be a sort of ,pooh ,bah in petticoats1 that it is no wonder the supply is usually inadequate to the demand4 ,there should be no attempt on the part of the mistress to make things in the place she offers seem better than they are4 ,a servant who is brought into a house under false pretences is never likely to do well4 ,if the prospective mistress entertains a good deal1 if she is likely to have guests staying in the house often1 she should give full notice of her intention from the start1 explaining at the same time that she is willing to do all she can to lighten the burden of extra work4 ,so far as possible1 the amount of labor should be put clearly before the employe1 so that if the place does not suit her she may know its drawbacks from the beginning4 ,naturally1 it should also be the part of the mistress to point out what are the especial advantages of the situation1 and to let the maid see that the employer is ready to do anything in her power to prevent unusual toil from being too heavily felt4 ,no chance should be left for misunderstanding upon any point1 and from the first it should be comprehended that a spirit of accommodation and kindliness will be accorded by the mistress and expected from the maid4 ,after the mistress and maid have reached some kind of an adjustment that makes them feel the relation of employer and employed would be desirable to both1 it is time for the housekeeper to make special inquiry about the maid's references4 ,if the office is a reputable one it may be taken for granted that the servants' characters are in the main what they should be1 but the mistress will wish to go into details and either see the former employer or write to her4 ,this matter of references is most important4 ,the mistress owes it to the maid as well as to herself to see that these are all they should be4 ,no matter how excellent is the written reference shown by the servant1 it should be verified by the prospective employer4 ,in many cases the mistress of a departing maid will write for her an uncandid reference for the sake of saving herself an unpleasant scene or from a mistaken kindliness4 ,she does not wish to endanger the maid's chances of securing further employment1 and she prefers to stretch the truth to being honest in the recommendation she bestows4 ,a lamentable want of honor prevails between housekeepers in this regard1 and the woman who has not found a maid in the least satisfactory while in her own employ will send her forth with a reference which makes it tolerably sure she can obtain a situation elsewhere without difficulty4 ,on the other hand1 the new mistress is no less heedless and will take a servant into her employ simply on the strength of a written reference without giving herself the pains to inquire as to its accuracy4 ,too much stress can hardly be laid upon this necessity for honesty in the references given4 ,it is the protection of the maid as well as of the mistress4 ,so long as any servant can secure a good place by a forged reference or by one granted to incompetency by easy good-nature1 she will not feel that her employment depends upon her merits4 ,the conscientious trained worker stands on precisely the same plane as the careless1 unqualified shirk4 ,a good part of the reformation of the much criticised domestic service lies with the mistress who deplores its faults4 ,when a maid understands that laziness1 impertinence1 dishonesty1 ill-temper1 incompetency1 will be mentioned in her reference just as frankly as the contrary good qualities1 she will take more pains concerning the recommendation that will win or lose her a place4 ,as a matter of course1 there is always the chance that an unscrupulous or bad-tempered mistress may take advantage of the power of the reference4 ,but this risk is small1 especially in the present condition of our domestic service4 ,we have not yet reached the point attained by the ,english1 with whom a false reference--that is1 one not written by a genuine employer of the servant holding the reference--is punished by fine or imprisonment4 ,from present appearances1 it does not seem likely that we shall ever get to that4 ,but the mistresses might at least have the sense of mutual responsibility that marks living-out girls4 ,if a place is once known as hard1 or a mistress as unreasonable1 unkind1 or a driver1 it is difficult to find servants to fill it4 ,there is an unorganized trades-union among servants which helps to protect them1 in a measure4 ,the mistresses have too little esprit de corps when references are in question4 ,it is difficult to describe to a prospective maid exactly what her work will be1 but she can have a general outline of it given to her4 ,concerning her privileges it is possible to be more explicit1 although the privileges vary with the position the maid occupies in the household4 ,where one servant is kept1 it is customary to allow her every other ,sunday afternoon and evening out1 and an afternoon and evening besides on a week-day1 once a fortnight--or else an evening every week4 ,when two servants are employed the same privilege is allowed to each1 and it is the general rule that one shall take the work of the other on the days and evenings out of the latter4 ,thus1 the second maid prepares dinner as well as serves it1 when the cook is out1 while the cook does the waiting and serving and answers the bell1 in addition to doing her own work1 when the second maid has her holiday4 ,in some households it is the custom to have supper instead of dinner on the night when the cook goes out1 thus lightening the task of the waitress4 ,the ,sunday evening supper is practically universal1 as it gives the maids their heaviest work in the early part of the day and lessens the labor of the afternoon and evening4 ,in the household where three women servants are employed1 it is the custom to have but one out at a time1 except on ,sundays4 ,more or less planning is required to divide the work satisfactorily under these circumstances1 and the method in which the division is accomplished must be decided by the features of each case4 ,whatever the peculiarities of the position1 they must be made plain to the maid when she is engaged1 and not left at random to be decided upon later4 ,the arrangements once made1 it must be understood that the rules formed are not to be lightly broken1 either by mistress or maid4 ,the employe is to know that she can count positively on a certain day a week1 and the mistress must submit to great personal inconvenience sooner than vary from this rule4 ,if1 for instance1 it is more agreeable for her to entertain guests on ,thursday than on ,wednesday1 and the former is the maid's evening out1 the mistress should waive her own preferences and convenience sooner than break in upon the maid's outing4 ,the same principle should be followed by the maid4 ,her day out is agreed upon to be this or that4 ,she should not feel that she can change it to suit herself1 merely by requesting the indulgence of her mistress4 ,in other matters about the household there should be a fixed routine1 and this should be understood from the outset4 ,meals will be served at certain hours1 the maid will be expected to have them on time and the family to be prompt at the table4 ,such system as this does much towards simplifying the work of a household and gives a maid a feeling of stability that helps her to do her work to better advantage4 ,she knows what she has to do in the line of work and what to depend upon in the way of time1 and as a consequence the wheels of the home move more smoothly4 ,such a hard-and-fast rule as this cannot prevail1 perhaps1 in every household4 ,take the case of a physician1 for instance1 of a newspaper man1 of some business-men4 ,it is almost out of the question for them to conform to an immutable regulation4 ,if a doctor has been up all night with a patient1 it is rank absurdity to say that he must be on hand in the morning for an eight-o'clock breakfast1 or that if a commuter loses his train he must stop in town and get his dinner sooner than derange the times and seasons of the domestic economy4 ,in such cases it is well to remember that the house is made for the family and not the family for the house4 ,but instances like these are exceptions1 and do not affect the general application of the rule4 ,on the other hand1 it may be urged that there are happy and1 in the main1 well-conducted homes where a different principle is followed4 ,in these the establishment is considered more as the home and less as a piece of machinery4 ,concessions are rendered to the preferences of the servants when they wish to vary their days out1 and they in turn are ready to accommodate themselves to the wishes of their employers when a change of holidays seems desirable4 ,such liberties as these it is not safe to advise4 ,they are the exceptions1 and1 in the long run1 the stricter plan will probably prove more satisfactory to all concerned4 ,at the time of engaging the maid1 the mistress should make stipulations as to the minuti of caps1 aprons1 broad collars and cuffs1 and the like4 ,in some parts of the country there are maids who object to anything that seems to suggest a livery or uniform1 and1 if there are protests to be made and met1 the process should be disposed of at the start4 ,many mistresses and maids fail to grasp the fact that the engagement between them is in the nature of a legal contract4 ,mistress and maid are equals in the eyes of the law1 and an agreement is as binding upon one as upon the other4 ,it should be perfectly understood at the beginning for what term the maid is engaged and at what rates4 ,in some places it is the custom to pay by the week1 and the servant is then engaged by that term4 ,in other localities she is engaged and paid by the month1 although she is frequently taken at first on a week's trial1 with the understanding that1 if she gives satisfaction and is suited with the place1 she is to continue her services by the month4 ,when the latter period is the term of engagement1 it is understood that the employer is expected to give not less than a week's notice of discharge to a maid1 and that the latter should announce a week before her month is up her intention of leaving4 ,should the mistress prefer1 she can give a week's wages in lieu of a week's notice1 but the former method is in more general use4 ,when a servant is engaged by the week1 two or three days' notice is demanded on either side4 ,the month's notice with which ,english books have made us familiar is not common here1 unless the servant has been for a long time in the place4 ,immorality1 drunkenness1 dishonesty1 and absolute refusal to obey orders are sufficient causes for dismissing a servant without warning or wages2 but this is an extreme measure1 and should be resorted to only in circumstances of great provocation4 ,even then1 complications are often avoided by paying a servant something1 if not all of what is due4 ,the servant who leaves without warning in the middle of her term is not legally entitled to her wages1 but in this case1 also1 trouble is usually saved by paying her up to date4 ,among the stipulations incident to the engagement of a maid1 it is well to make mention of breakages4 ,this may not be needful when hiring a cook1 but it is a safeguard when engaging a waitress or even a general housework servant4 ,inquiries should be put as to the maid's carefulness with china1 and there should be an agreement that the maid is responsible for breakages except in cases of unavoidable accident4 ,such a proviso as this may deter some maids from taking a place1 but the careful girl is not likely to object to the rule1 and the mistress would probably be unfortunate should she engage a maid who resented such a regulation4 ,,ii ,,when ,,the ,,maid ,,arrives ,the first days of a servant in a new place are not easy either for mistress or for maid4 ,this should be recognized by the mistress1 and she should lay in an extra supply of patience for the emergency4 ,she will need it1 in order to endure with equanimity the sins1 negligences1 and ignorances of the new-comer--especially the ignorances4 ,yet1 looked at impartially1 the blunders made by the maid are probably not so much the result of ignorance as of unaccustomedness4 ,the situation is much harder for her than for the mistress4 ,the latter is at least on familiar ground4 ,to the former the place is an unknown quantity4 ,she does not know where anything is kept4 ,she is ignorant of the preferences of her new employer4 ,she is encompassed by novel surroundings and faces2 and--a fact that is not always recognized by employers--the very phraseology of the new mistress is strange to her4 ,the maid lacks the mental training that would enable her to adapt herself quickly to the changed conditions1 the unusual expressions4 ,under the circumstances1 the wonder is not that she does things so badly1 but that she accommodates herself as readily as she does to the fresh environment4 ,i have spoken of the diffidence that sometimes produces the impression of sullenness4 ,this same diffidence often takes other forms that are even more trying than gloom4 ,i have known of one maid who1 during the first fortnight of her stay in a new place1 received every order with a loud giggle--the fashion in which her embarrassment manifested itself4 ,another was so much at a loss what to do with her hands when they were not occupied with her work1 that she slapped them together constantly as she moved about the house or stood waiting for orders4 ,yet both of these maids1 after their first shyness had worn off and they had found themselves and their relation to their work1 became admirable servants and overcame the defects that had at first tried the patience of the mistress almost beyond endurance4 ,in the average ,american household1 where there is only a small domestic force1 the mistress should always show the servant what are her duties or direct how these are to be performed4 ,in large households1 where there is a housekeeper1 the training of the new servants may be delegated to her1 but these establishments are too few to be weighed in making up the main account4 ,as soon as the maid comes the mistress should direct her or show her to her room1 and tell her to change her street garb for her working-dress and then to report herself to the mistress4 ,she1 on her own part1 should be ready for the new-comer1 not only with a clearly framed idea of the work she will put her to first1 but also with the house in good order for the work that is to be done4 ,nothing is more discouraging to a servant than to come into a place that is dirty from the carelessness of the former occupant1 or untidy and topsy-turvy4 ,the maid is as susceptible to first impressions as the rest of us1 and the moral effect of bringing her into a dirty and disorderly kitchen is distinctly bad4 ,the mistress should have had the kitchen and pantries cleaned by the outgoing maid--and it should have been done under her own supervision or else thoroughly inspected after the work is finished4 ,should the maid who is leaving not have done her task thoroughly1 it is better for the mistress to give her own time and labor to cleaning closets and shelves1 or engage a charwoman to do it1 than to permit the maid to come in before the work is properly performed4 ,the servant who finds dust in the corners1 the stove unpolished1 the cellar and refrigerator uncleaned1 is likely to draw the conclusion that the places can remain as she found them1 or may be suffered to drift into the same condition again whenever she is too lazy or too careless to give them proper attention4 ,a word about the maid's bedroom4 ,in some circumstances it is impossible to make it very alluring4 ,when all of a family are tucked away in dark1 inside rooms1 as is the case in many city apartments1 it cannot be expected that the maid will fare better than her employers4 ,but1 fortunately1 all humanity are not cliff-dwellers4 ,there are plenty of homes where it is possible for the maid to have a light1 airy bedroom1 which could be made attractive at a small expenditure of time and money4 ,yet it is seldom that a servant's room has anything pleasing about it4 ,the mistresses defend themselves by saying that the servants are heedless with good things1 that they do not take care of what is given them1 and any mistress can cite facts to prove this position4 ,without disputing the truth of these statements1 it may yet be urged that it is hard for a servant to come into a room that bears plainly the traces of its former occupant's untidiness4 ,possibly the new-comer has in her the potentialities of neatness and cleanliness1 and it is unfair to check these at the start4 ,the room cannot be refurnished for every new maid2 but the furniture it contains can be of a sort that is readily freshened4 ,the white iron cots are neat as well as comfortable1 and there should be a good mattress always4 ,a hard-working maid has a right to a comfortable bed4 ,if there are two servants1 they should have separate beds4 ,this should be an invariable rule4 ,the mattress should be protected by one of the covers that come for this purpose4 ,this can be washed as often as it needs it4 ,the blankets1 too1 should be washed between the departure of one maid and the arrival of another4 ,a neat iron wash-stand1 a plain bureau that can have a fresh bureau-cover or a clean towel laid over it1 a comfortable chair1 a rug by the bed1 are not expensive and add much to the comfort of a room4 ,it is wiser to have the floor bare and painted1 or spread with a matting1 than covered with a shabby and worn-out carpet which gathers dust and dirt4 ,the walls are better painted than papered4 ,the mistress can consult her own preferences as to whether or not she shall put pictures on the walls1 but she should not make of the maid's room a lumber place for the old engravings and chromos that will be tolerated in no other part of the house1 and do it under the impression that she is making the place attractive to the maid-servant within her gates4 ,the bed should1 if possible1 be made up before the maid arrives1 with a fresh spread1 and the room should have the absolute cleanliness that is always a charm4 ,one more point should be looked after in preparing for the maid's arrival4 ,the mistress should make sure that the supply of china and cutlery that the maid will use for her own meals is in decent order4 ,it cannot be pleasant for any one to have bent and tarnished forks and spoons1 cracked and stained cups1 saucers1 and plates for her food4 ,the cost of replacing these by new is very slight and pays for itself in the agreeable impression given the maid by the fresh1 bright articles4 ,a list of the dining-room silver1 linen1 and china should be made by the mistress and gone over by her with the maid the day of the latter's arrival4 ,by thus verifying the list the maid has a clear idea of the property that is given into her charge and knows for what she is responsible4 ,if the china is nicked or cracked1 mention should be made on the list of each piece thus disfigured1 and there should be a note of linen that is worn or broken4 ,by means of such a list the mistress is able to keep track of her possessions and there is no possibility of the maid's excusing a chipped plate or a cracked dish with the plea that it was injured before she came4 ,such a list is also a safeguard to the maid1 who is by it enabled to prove that she is not to be blamed for disasters that occurred during the stay of a predecessor4 ,when the servant presents herself ready dressed for her work1 the mistress should tell her as simply as possible what this will be4 ,the instruction would better be given in broken doses4 ,the workings of the untrained mind are peculiar1 and in mental equipment the average servant is often on a level with a child of ten or twelve4 ,bestow too many facts at once and you produce only confusion4 ,so it is not well to make an attempt to give the maid a bird's-eye view of what will be her whole duty1 but rather to acquaint her by degrees with her occupations4 ,the first step is for the mistress to show her where her work is to be and the instruments with which she is to perform it4 ,should she be a cook1 she must be introduced to the kitchen1 the management of the range explained to her1 the whereabouts of the principal utensils made clear4 ,if it is the waitress who is to be inducted into office1 she should be taken to the china-closet1 the contents of this and of the silver and linen drawers displayed1 and the particular pieces pointed out that are in daily service4 ,when the waitress is also the chambermaid1 there are explanations required as to the upstairs work4 ,but1 as ,i have said1 it is better to supply these little by little4 ,for example1 if the cook comes into the house in the morning1 give her time to get used to her kitchen and her tools before too much information is offered as to the preferences of the family in cookery4 ,since the first meal she will have to prepare will be luncheon1 tell her about this1 and do not burden her with the details of dinner until after lunch is over4 ,still less try to give her at one fell swoop all she will need to know about breakfast the next morning or what she will be expected to do on washing and ironing day4 ,these instructions may sound unnecessary to the trained and experienced housekeeper2 but the world is not entirely made up of these4 ,the majority of women are more or less lacking in sense of proportion and in perspective1 and this lack leads to a jumbling of their ideas which makes life complex for those to whom the ideas are to be imparted4 ,of course1 once in a while one finds an intelligent servant who understands herself well enough to slip at once into her place and do the work of it smoothly1 but she is the rare exception to the rule4 ,the housekeeper must plan for the average1 not for the exception4 ,this way of giving orders naturally confines the housekeeper more or less during the first days of her new maid's arrival--but a domestic convulsion of any sort is attended with drawbacks4 ,the mistress must appreciate the fact that she will have to sacrifice herself a little in order to train her new maid properly1 and that the result will be worth the trouble4 ,this does not mean that the mistress should stand over a servant and dictate the way in which every duty is to be performed4 ,the employer should bear in mind that there is more than one right way of doing nearly everything1 and if the new maid has a special way of her own of accomplishing this or that1 she should be allowed to follow her custom until she has proved that it is not so good as that of her mistress4 ,this may sound reckless1 but it has common-sense to commend it4 ,when the maid is given a chance to prove or disprove the excellence of her method and it turns out to be as good as that of the mistress1 there is the saving of just so much friction and effort in teaching and learning a new way4 ,in advocating this ,i am taking it for granted that the maid has some idea of the manner in which her work is to be done4 ,if she is absolutely green1 she will have to be taught from the beginning1 and then the mistress has no option4 ,such servants are discouraging and tiresome at the outset1 but they often turn out the best in the long-run4 ,in their cases the mistress has no bad impressions to efface and she can implant her own modes in virgin soil4 ,when1 however1 the maid has some knowledge of her duties1 the mistress should show her where she is to work1 give her directions for the services that come next1 and then leave her to herself4 ,she will learn her way about her domain much more quickly if she is unembarrassed by the presence of an observer4 ,the mistress must be prepared for blunders even after she has given explicit directions4 ,as ,i have said1 it is quite possible the maid may not understand the mistress at first1 or1 in the confusion of new impressions1 she may forget or confound directions4 ,should she serve a dish in a different fashion from that in which it has been ordered1 reproof should be reserved until the mistress has made sure of the reason for the variation4 ,if the wrong china or silver or linen is used1 corrections should be made judiciously4 ,the fault may have been forgetfulness1 it may have been misunderstanding1 and1 in any case1 fresh confusion will be the result if too many blunders are commented upon at once4 ,the maid should be directed to repair one or two omissions1 and the rest should be ignored for the time being1 to be put right later on4 ,occasionally a maid will be found who seems chronically unable to set a table right4 ,i have known of several who persisted in putting on crooked the square of damask that was used at breakfast and luncheon instead of the large cloth that covered the entire table at dinner4 ,the square would be laid in a slanting1 to-one-side fashion that gave the whole table a drunken look4 ,the mistress finally hit upon a successful plan4 ,she put four chairs on the four sides of the table1 each exactly in the middle of a side1 and then laid on the cloth with each of its four corners precisely in front of a chair4 ,the object-lesson worked to a charm and crooked cloths became a thing of the past4 ,forgetfulness of some piece of table-furniture is a more common fault and one more difficult to rectify4 ,if it seems impossible to overcome it in any other way1 the mistress may make a ground plan of the table as it should look when properly laid1 or write a list of all the objects that should go on it for different meals4 ,it is not necessary to resort to this1 however1 until several days' experience has proved the new maid's inability to grasp what is required4 ,a chambermaid will make corresponding blunders for a time4 ,she will have to be told more than once how the beds are to be made1 will have to receive repeated instruction never to put the blankets on with the doubled end at the top1 and to be careful about stretching tight the lower sheet and tucking in the coverings properly at the bottom4 ,at the beginning the mistress should establish her standard about this sort of thing as she does about sweeping1 dusting1 and other cleaning1 and she must never relax her requirements if she expects to have her house properly kept4 ,all this need not be told the maid the first day she comes1 but even then she may be made to understand that work is not to be slighted or neglected4 ,this principle1 at least1 she must have clearly in her mind at the end of the first day's service1 even although her thoughts may be a trifle chaotic as regards details4 ,those it will be the work of the mistress to make clear as time goes on and the maid becomes accustomed to her work4 ,,iii ,,mistress ,,and ,,maid ,there is a type of mistress who seems to regard servants as beings of an inferior order4 ,her directions are given curtly--sometimes harshly4 ,she takes the ground that the servant is paid for her work and that for anything beyond the business relation there is no need for consideration4 ,she may be called one extreme type4 ,the other extreme is more common4 ,in her desire to propitiate her employe she is herself almost servile4 ,she is in frank fear lest the servant may leave her1 and in order to retain her services makes almost any concession4 ,such mistresses as these furnish materials for most of the jokes on the servant question--jokes that are hardly exaggerated4 ,between these two extremes there is room for a mistress who unites considerateness with self-respect4 ,she speaks pleasantly to her servants1 but she does not spoil them by an ingratiatory manner or show herself ready to make any sacrifice sooner than run the risk of parting with them4 ,she gives orders as orders1 instead of asking services as favors2 but she issues her commands in a kindly way and with none of the tone or manner of a dictator1 still less of a shrew4 ,when her servants are to be reprimanded1 she does it quietly1 lowering rather than raising her voice4 ,if a servant cannot be managed in this manner1 she feels it is better to part with her4 ,in the words of a veteran housekeeper of this variety1 ,i will not have a servant in my house whom ,i have to scold4 ,every one recollects the saying that in herding sheep it is necessary not only to teach the dogs to drive the sheep1 but to accustom the sheep to obey the dogs4 ,so it is as desirable for the mistress to learn the proper method of dealing with the maids as it is for the maids to understand the mistress4 ,there are many kinds of manners in both4 ,but few are the servants who do not respond more quickly to a kindly1 gracious manner than to one tinged with severity4 ,mention has been made of the difficulty a maid sometimes has in accustoming herself to the phraseology of a new mistress4 ,to the girl's hesitancy about asking for a repetition of an order1 or an explanation1 are due some of the blunders she makes4 ,the mistress should be sure she is entirely understood before she sends the girl about her work4 ,also1 she should be clear as to the cause of a mistake or of apparent disobedience before she finds fault4 ,always the mistress should be ready to make explanations about the work4 ,when the maid comes for instruction she should be met patiently1 and if there seems to be a difficulty of understanding1 a practical illustration will often do more than half an hour of verbal directions4 ,when the mistress can show the maid how the table is to be set1 how the beds are to be made1 can give her an object-lesson in sweeping or dusting or dish-washing1 she will have accomplished more than a dozen lectures would have wrought4 ,nothing better in instruction has been devised than the ,squeers method4 ,first they spells it and they goes and does it4 ,but it is the mistress who does the spelling as well as the doing if she wishes the new maid to grasp a novel mode of performing a household duty4 ,the mistress should not shrink from reproof when it has to be administered4 ,there are very few employes in any walk of life who are possessed of so large a supply of conscientiousness that they discharge their duties as well without oversight as with it4 ,to every gang of workmen there is an overseer4 ,in housekeeping the mistress is overseer as well as planner4 ,she must follow up her maids--not so obviously that they feel she does not trust them1 but closely enough to produce the impression upon them that she takes an interest in their work and means to see that it is thoroughly done4 ,when it is not accomplished to her liking she should call them to account1 not unkindly1 but decidedly4 ,if a ring of dust around the bric--brac shows where the duster has been flourished about the furniture instead of being used to wipe each surface carefully1 the mistress should call the maid to bring her cloth and point out to her the defects in that portion of her work4 ,should there be dirt left in the corners of the room1 finger-marks on the paint1 streaks on the windows1 the same course should be pursued4 ,when this has been done a few times1 unless the employe is exceptionally slow-witted1 she learns that it is less trouble to perform the work properly in the first place than to have to go over it twice1 and the second time under the supervision of the mistress4 ,all this the employer can do without joining the ranks of the fussers or belonging to that class known as the nasty particular housekeepers4 ,the latter1 who put the cleanliness of the house so far above the comfort of its inmates that these feel they would rather have dirt with peace than tidiness without it1 are common enough to make a word of warning in place4 ,but it is possible to accomplish neatness without sacrificing family concord1 and in the desire to secure the latter the housekeeper should not permit herself or her servants to drift into carelessness4 ,from the first the mistress should have it clearly understood that there is no place in the house into which she may not penetrate4 ,her daily inspection of the refrigerator and the pantries should be a matter of course4 ,her presence in the kitchen should never excite surprise or provoke criticism4 ,naturally1 she should exercise tact in this as in every other relation of life4 ,for instance1 she should not choose the time for her morning visit to the kitchen when the maids are at their breakfast4 ,in fact1 she should be punctilious not to call her servants from their meals except in cases of absolute necessity4 ,they have a right to take their food undisturbed1 and this right the mistress should respect4 ,nor should the housekeeper choose the cook's busiest day for doing cooking on her own account1 if this is going to add to the sum of the servant's labors4 ,it is lack of consideration on these points that gives a house the reputation of being a hard place4 ,when such details as these are observed1 servants are more likely to be contented1 even if the work is heavy1 than they are in a lighter place where they feel that their rights and privileges are disregarded4 ,if a servant is to be reprimanded1 it should never be done in the presence of a third person4 ,the maid is no less human because she is in a subordinate position1 and it is hard for any of us to take reproof kindly when it is bestowed in the hearing of some one else4 ,if the mistress is inclined to be hasty1 it is well for her to wait a few minutes after the discovery of the fault before she utters her rebuke4 ,that will give her time to get the fault a little in perspective and to see its true proportions4 ,then she should summon the maid to her and deliver her words of warning or reprimand4 ,never should she go to the kitchen to scold the cook4 ,there the knowledge of the latter that she is1 so to speak1 on her own ground has sometimes the unfortunate effect of provoking an impertinent rejoinder1 which would not be forthcoming if the interview had taken place in the mistress's own room or in the drawing-room4 ,there is a peculiar sting in a reproof given for a fault that is due to accident1 to misunderstanding1 or to some other pardonable cause4 ,very often the request for an explanation will bring out facts that the mistress had not known and which put a different face upon the occurrence4 ,when rebuke is essential it should not only be delivered quietly1 but there should be no mark of anger in the manner of the mistress4 ,such demeanor as this is more impressive than the harsh tones1 the sharp words1 for which the culprit might have been prepared4 ,there are1 of course1 limits to which faults may be permitted to go4 ,if it is impossible to conquer them by reproof1 it is better to discharge a servant than to have to persist in fault-finding4 ,life is too short for perpetual rebukes4 ,never should the mistress forget that there is as much demand for courtesy in her terms with her servants as in any other relation in which she is placed4 ,this is a fact that is often overlooked4 ,a woman does not make herself less but more of a lady by prefixing please to her requests to her servants1 or by rewarding a service with a word of thanks4 ,this sounds so obvious that the injunction may seem absurd1 but a little observation of mistresses and maids will convince any one that there is need for the advice4 ,in many households not only the mistress but the master of the home gives orders harshly and discourteously1 and the children are quick to take their cue from their elders4 ,a degree of rudeness is permitted by parents in their children that should not be tolerated for an instant4 ,the small boys and girls in presumably well-bred families bully and sauce the servants in a fashion that would do credit to a gang of hoodlums in a tough district4 ,sometimes the parents do not know it1 at other times they know of it and do not take the pains to correct it4 ,the children should be taught to show courtesy to servants as well as to any one else with whom they are brought into contact4 ,the very fact that the employes are not at liberty to retaliate in kind should be used as an argument to teach them the cowardice of insolence and unkindness4 ,when courtesy is given by the employers it seldom fails to be accorded by the employed4 ,a courteous order meets a respectful response1 and1 as a rule1 willing service is more likely to be granted4 ,as a matter of course1 the service is in a way an obligation that is bought and paid for1 but the introduction of a little kindliness into the transaction does much to diminish friction4 ,apart from that1 however1 the courtesy is a duty the employer owes herself1 quite irrespective of its effect upon her servants4 ,while reproof should be given where it is needed1 the mistress should never suffer herself to neglect the virtue of praise4 ,it is a hard life when one's shortcomings only are recognized and one's good deeds are taken as a matter of course4 ,if humanity were at its highest level the thought that the work was well done would perhaps be enough to bring satisfaction1 but as it is1 a word of commendation is grateful to all of us4 ,it is a little thing to praise the latest baking as remarkably good1 to commend the maid who has waited exceptionally well at a company lunch or dinner1 to say a kindly word when a fault of heedlessness or neglect has been corrected2 but such words as these are the oil that greases the domestic machinery4 ,without them it runs hard and demands more power to keep it in motion4 ,there is always the possibility of such commendation being given so often that it comes to mean nothing4 ,this danger the mistress must guard against4 ,there is also the chance that the maid may be of the variety with whom praise must be cumulative in order to produce any effect4 ,i have known one of that sort4 ,if her biscuit were praised once as being good1 they had to be called excellent the second time1 surpassing the third1 and so on1 until the adjectives applicable to biscuit had been exhausted and the mistress saw dark gloom on the servant's face1 and was asked coldly if the biscuit were not as good as usual4 ,but such cases as these are not common1 and in any circumstances the housekeeper must gauge the appetite for praise and administer it with judgment4 ,sometimes one meets a presuming maid who takes advantage of the kindness of the mistress to force an undue familiarity4 ,this1 too1 must be watched for1 but the possibility of this result does not do away with the desirability of consideration on the part of the mistress to the maid4 ,fully as often as one finds this trouble does one see a foolish mistress who1 taking a fancy to a maid1 lets the latter drift into a position of pseudo-intimacy which is hard to break off4 ,it is not probable that the latter would have put herself forward without a certain amount of encouragement4 ,once in a blue moon one meets a pearl of a serving-woman who is worthy of all the confidence and affection that can be bestowed upon her1 and who grants to her employers an unselfish devotion that one rarely gets from one's next of kin4 ,such cases are few and far between1 and blessed among women is she who has such a treasure in her household4 ,the average housekeeper should not be too ready to think she has drawn one of these prizes in the domestic-service lottery4 ,if she goes ahead too quickly on this hypothesis1 she may have an unpleasant awakening4 ,when advances are made by the mistress1 and the maid presumes upon them1 it is only the mistress who is to blame if the maid forgets her place4 ,the mistress should avoid taking sides in any controversy between servants4 ,often there is a good deal of jealousy between the employes in a household1 and if one maid is favored more than another there is likely to be hard feeling4 ,this pitfall must be kept in mind by the mistress4 ,even without expressed preferences for one over the other1 she is sometimes in danger of being drawn into quarrels the servants have between themselves4 ,almost always she is wise to decline to espouse the part of either one4 ,occasionally1 if she has good servants who seem to misunderstand one another it may be worth while1 for her own sake as well as for theirs1 to attempt to adjust differences between them4 ,as a rule1 it is well for her to keep out of it after one trial has shown her that her intervention has worked no good4 ,never should the mistress be led into discussing one servant with another1 or listening to the complaints that a domestic makes of her fellow-workers4 ,class-feeling is stronger than the relation of employer and employed1 and the mistress who takes up the cause of one maid against another is by way of finding she has put her fingers between the bark and the tree4 ,the two employes are likely to make up the quarrel and combine in common cause against the mistress4 ,this does not bespeak any especial depravity on their part4 ,they are simply human beings1 and the tie that binds them together holds where that which attaches them to the mistress fails4 ,they go with their own as she would with her own4 ,in order to avert complications it is safe for the mistress to give her orders direct to her servants instead of sending them by one maid to another4 ,the latter course makes room for misunderstanding and recriminations4 ,when a maid has been in the same employ for a good while1 this rule may be waived1 but when she is new to the place there should be no go-between in the matter of giving directions4 ,the mistress should announce her own orders4 ,,iv ,,the ,,duties ,,of ,,the ,,maid-,,of-,,all-,,work ,the general housework servant has already been referred to as a ,pooh ,bah in petticoats4 ,she takes practically all labor for her province4 ,it is an illustration of the value of specialization that as a rule she commands lower wages for her services than does a maid who fills any one alone of the functions the general housework servant performs4 ,since the duties of the maid-of-all-work are what they are1 the mistress should make a stipulation at the time of the engagement that the employe should be ready to turn her hand to anything4 ,for it is fatal if she once begins to say that this or that is not her work4 ,that phrase is reserved for the use of the specialist4 ,the general servant should understand that one of the conditions of her position is the necessity for making herself useful in every department of the household4 ,this does not mean that she is to be a domestic drudge of the ,london slavey type4 ,she needs no warning against this4 ,domestic service of a good sort is too hard to secure in this country for there to be any danger of the maid becoming down-trodden and imposed upon4 ,the country bound-girl may have to submit to imposition1 but it would not be tolerated for a moment by the ordinary independent serving-maid4 ,if there is domination on either side it is more likely to be found on the part of the maid1 who feels the advantage at which she holds her alleged mistress4 ,putting aside extreme cases and turning to the average maid and mistress1 it may be repeated that it is difficult to define with clearness the exact duties of the maid-of-all-work4 ,she understands that she is to do cooking1 waiting1 and chamber-work1 and probably washing and ironing4 ,should the family be small she will perform nearly all these duties herself--that is1 if the family live in a simple fashion4 ,should the household be large1 the maid may expect a helper with the laundry-work1 and the lighter house-work will devolve upon the mistress of the house or her daughters4 ,one pair of hands1 even when backed by a quick head and a willing heart1 cannot accomplish everything in the work of the house without neglecting or slighting something4 ,the mistress of one maid must recognize this and be prepared to take her share of the labor when this is heavy4 ,what her part is to be she must define as clearly as possible at the first1 in order that the maid may know just what she has to do and be able to arrange her occupations to the best advantage4 ,when the mistress does something outside of the duties she has assumed1 she should have it thoroughly understood that her act is an exception1 performed for some specific reason4 ,it is very easy to let the exception glide into a rule1 and what the maid received at first as a favor which would spare her extra toil she regards later as a right to which she is entitled4 ,at the beginning1 the mistress does well to lay out the routine of the work of the day for the benefit of the new maid4 ,after the latter has learned the ways of the house1 and finds that she can make slight alterations which will render her work easier1 she should be permitted to do so if the mistress finds that the tasks are discharged as well as under the earlier plan4 ,many a mistress gains good points from a servant1 and the intelligent housekeeper1 knowing this1 is on the lookout for suggestions she may find of service4 ,certain regular duties are practically the same each day1 no matter what the other work may be4 ,early rising should be insisted upon4 ,six o'clock is none too early for a maid to be up in a house where breakfast is at seven-thirty or eight o'clock4 ,by half after six the maid should be dressed and down-stairs4 ,if the care of the furnace falls upon her1 her first duty in winter is to open the draughts of the furnace and put on a little coal4 ,while this is kindling she can go back to her work up-stairs4 ,the kitchen fire must be lighted1 the kettle filled freshly and set to boil1 the cereal put over the fire1 before the maid goes into the living-rooms to open the windows4 ,while these rooms are airing she may brush out the front hall and sweep off the steps1 unless there is a man engaged to take care of the outside work of the house and to look after the furnace4 ,when there is a gas-stove1 the maid's work is much simpler1 and in that case she may open the windows and do the brushing-up before she puts the kettle to boil4 ,when the furnace fire has come up1 she may go down1 put on more coal1 and close the draughts4 ,in most families where but one maid is employed the mistress of the house dusts her drawing-room4 ,when this is the rule1 the maid has only to air the rooms1 straighten the furniture that is out of place1 and brush up any scraps or dust that need to be removed4 ,if the floors or parts of them are bare1 she should go over them with a damp cloth4 ,should the family be very small1 consisting of but two or three persons1 it is possible for the maid to do all the dusting4 ,if this does not devolve upon her1 there are other small duties she can perform at this time1 such as filling and cleaning lamps4 ,when there is a sitting-room1 this1 too1 should be set in order4 ,whatever else may be postponed until after breakfast1 the dining-room must not be overlooked4 ,it must be brushed up and thoroughly dusted4 ,few things are more de-appetizing than to sit down to the first meal of the day in a room which is still1 so to speak1 in curl-papers4 ,if the servant is brisk about her work she can look after the drawing-room1 halls1 and dining-room1 and set the table before she has to go back to the kitchen4 ,in households where a heavy breakfast is served1 or where the rooms are elaborately furnished1 she may have to get up earlier or leave part of the dusting to be done later4 ,but the dusting of the dining-room must never be omitted4 ,the morning tasks may be lightened a little by setting the breakfast-table overnight1 and when this is done a thin cover--a sheet of cheese-cloth is excellent--should be thrown over the table after it is set to protect the dishes and other table-furniture from dust4 ,the preparation of the breakfast is the maid's next duty4 ,the extent of the work this involves varies1 of course1 in different households4 ,in some homes the old-fashioned ,american breakfast of hot meat or fish1 warm bread1 and potatoes cooked in some form is still preserved4 ,other families have adopted a modification of the ,continental breakfast1 and find all they need for the morning meal in fruit1 a cereal1 rolls or toast1 eggs or bacon1 and coffee4 ,the latter breakfast simplifies the work of the household1 but it is not popular everywhere4 ,whatever the breakfast1 it should be in readiness at the hour appointed1 if the members of the family are on hand or not4 ,it need not be served until it is ordered1 but it should be entirely ready4 ,when all the persons in a household can reconcile themselves to breakfasting together1 it makes work easier and saves time4 ,should they find it impossible to partake of it in harmony as well as in unison1 and each one eats alone1 it renders the meal a more prolonged function4 ,under such circumstances1 the food may be kept hot for the tardy ones and they may be granted the privilege of getting it for themselves from the kitchen when they arrive1 instead of impeding progress by making the duties of the day yield to their convenience4 ,the fruit-course may be on the table when the family is summoned4 ,at breakfast they usually do for themselves such waiting as passing plates1 cups and saucers1 and the like4 ,a plate and finger-bowl may be in front of each person1 and the porridge-bowl and saucer may be close by also1 if it is desirable to simplify the service4 ,or these dishes may be on the serving-table or sideboard1 and the maid may put them on the table with the cereal when she comes in to take out the fruit-plates4 ,after the cereal-dishes have been removed and the rest of the breakfast served1 the maid may be excused to go about her other work4 ,the time of her own breakfast may be settled by the mistress and herself4 ,the sensible course is for the maid to eat something and take a cup of tea or coffee in the intervals of her early work1 but there are few servants who can be persuaded to do this4 ,if the maid prefers she can take her breakfast while the family is eating1 but most maids and mistresses seem to find it more convenient to dispose of the bedroom work as early as possible4 ,when this is the case the maid should go to the chambers as soon as the substantial part of the breakfast is on the table4 ,the occupants of the beds should have stripped these on rising and opened the windows on leaving the rooms4 ,if this has been done the bedclothing has had a chance to air4 ,in order that such airing may be adequately done1 the covers should be taken from the bed and spread across a couple of chairs placed back to back4 ,the covers must not drag on the floor4 ,the mattresses should be beaten and turned back over the foot of the bed that the air may reach them from both sides4 ,to freshen them thoroughly1 they should be left thus1 the windows open1 for from fifteen minutes to half an hour4 ,while this is going on the rooms may be brushed or gone over with a carpet-sweeper--not thoroughly swept3 this comes at another time4 ,the beds may now be made and the dusting done4 ,in a small family it is taken for granted that the maid should do this work1 but in a household of more than two or three it is customary for the women of the family to look after the beds4 ,in that case the maid need only brush up the rooms1 strip the beds1 and empty soiled water1 leaving the rest of the up-stairs work undone while she goes back to the kitchen4 ,she may now take her own breakfast if she has not had it earlier1 and clear the table4 ,after every meal the dishes should be removed from the table as soon as possible4 ,they should be carried into the kitchen or the butler's pantry1 the cloth brushed--never shaken--and folded1 and the dining-room put in order1 the crumbs brushed from about the table1 the chairs put in their places1 the room darkened1 if it is warm weather4 ,if the mistress of the house dusts the chambers1 the maid may now wash the dishes2 if not1 she may scrape them and leave them to soak in warm water while she goes back to her dusting and cleans and arranges the bath-room4 ,to clean the bath-room properly1 there should always be a bottle of household ammonia at hand1 one of forty per cent4 solution of formaldehyde or other good disinfectant1 a couple of cloths1 a long-handled brush1 and a scrubbing-brush4 ,it is also well to have a can of concentrated lye or one of the preparations like it which will cut accumulations in waste-pipes4 ,the hand-basin1 tub1 and closet should be scoured out each morning1 the drain-pipes flushed twice a week with water to which has been added formaldehyde or the lye4 ,the former is admirable for removing stains and deposits1 but if these are very obstinate the formaldehyde must be left in the basin overnight4 ,the long-handled brush enables the maid to clean the closet basin satisfactorily4 ,ammonia on the cloth used in washing the tub and basin will remove greasy deposits4 ,the nickel fittings and woodwork must be wiped off1 the soap-dishes and tooth-brush racks washed4 ,the vessels used in the bedrooms must be cleansed in the same manner1 the water-pitchers rinsed out and filled fresh every day1 and the slop-jars and commodes scalded daily4 ,the linen-closet should be in the charge of the mistress of the house1 and the maid should have nothing to do with giving out fresh linen for the beds or towels for the bath-room4 ,when the bath-room work is finished1 the maid may return to the kitchen1 wash and put away the dishes1 and get the kitchen and pantries in order4 ,the maid who takes proper care of her china1 glass1 and silver will rinse her dishes thoroughly in one water and then wash them in hot suds1 the glass first1 then the silver1 and then the china1 drying each piece as it comes from the suds4 ,the breakfast-dishes washed1 the dish-towels should be rubbed out4 ,once a day they should be boiled4 ,this is the time when the mistress inspects the contents of the refrigerator and decides what shall be the meals for the day4 ,either before or after such inspection the maid must wipe off the shelves of the ice-box1 and three times a week it must be scoured out with hot water and washing-soda4 ,the general work of the house--of which more later--is undertaken now1 and after it comes the preparation of the mid-day luncheon4 ,at this meal little waiting is required4 ,the table is set as for breakfast4 ,if the work is properly managed there should be no heavy tasks for the maid to accomplish in the afternoon1 except on washing and ironing days4 ,she may perhaps attend to some light work like the polishing of silver1 but1 if her duties are arranged as they should be and she is brisk in their performance1 she ought to be able to have a little time to herself in the afternoon4 ,the preparation of dinner is seldom undertaken until after four o'clock in houses where dinner is served at seven4 ,the maid is expected to discharge the work of a regular waitress at dinner1 so far as serving the dishes1 passing plates1 and the like are concerned4 ,she is not required to remain in the room1 but to come when rung for4 ,her work of clearing away and washing dishes is practically the same after luncheon and dinner as after breakfast4 ,the usual costume of the maid-of-all-work in the early part of the day is a neat wash-frock and white apron4 ,while waiting at table she should wear a cap4 ,she should have a colored apron on when working in the kitchen1 but there should always be a fresh white apron at hand for her to slip on when she answers the bell4 ,when she dresses to wait at dinner she should put on a black frock1 white collar and apron and cap4 ,since she must wear the frock in the kitchen1 it is better to have it of wash goods4 ,the mistress should be in readiness to answer the bell when the maid is dressing for dinner1 or when she is at the wash-tub or doing any other work it is difficult for her to leave4 ,a great deal of consideration is demanded of both mistress and maid when there is but one servant and the family desires to live daintily and in accordance with good form4 ,a general outline of the daily work has thus been given1 but each day must have its share of the week's duties4 ,by general consent ,monday and ,tuesday are given over to washing and ironing1 and on these days1 unless a laundress is hired to help1 the mistress of the house must take charge of the chamber-work and of all the dusting1 and1 if the wash is large1 will perhaps feel it well to wash the dishes after breakfast1 and to lend a hand in the preparation of luncheon4 ,the plan practised in some houses of having all the sweeping done on ,friday is open to criticism4 ,even if there is baking to be done on ,wednesday1 a portion of the sweeping or other cleaning may also be accomplished then4 ,the dining-room or drawing-room1 as being near the kitchen1 may be cleaned on the days when the maid must watch her cooking closely4 ,this method of apportioning the work has much to commend it4 ,washing windows is tiresome1 and the maid will feel it less if she does a few every day than if she gives a whole morning or afternoon to them4 ,the scouring of large pieces of brass or silver and the cleaning of paint it is well to discharge all at one time1 and this may be done on ,thursday1 while the sweeping of the bedrooms and cleaning of the upper part of the house may be reserved for ,friday4 ,the woodwork about the doorknobs should be wiped off1 the stairs brushed down1 and the halls gone over with the carpet-sweeper daily1 and the house1 from top to bottom1 swept well at least once a week4 ,v ,,duties ,,of ,,two ,,or ,,more ,,servants ,with specialization in the household come complications4 ,the manual labor of the mistress may be lessened when she adds to her domestic force1 but with every new maid she assumes more responsibilities4 ,she has to reconstruct the system to which she had become accustomed when she employed but one servant1 and very often the whole tone of the establishment is changed from what it was in the days to which she sometimes looks back as comparatively care free4 ,yet with the increase in a family or with an alteration in the mode of living additional service becomes necessary1 and1 unless the housekeeper is of the type who takes life hard1 there is no reason why she should not soon adapt herself to the new conditions4 ,as in all other circumstances where she must make plans for her domestics1 she should have her scheme of action clear in her own mind before she gives it to her servants4 ,vacillation and uncertainty on the part of the mistress shake the maid's confidence in the judgment of the ruling brain1 and dispose her to question decisions and to neglect the duties which she thinks do not strike even the mistress as absolutely essential4 ,it is hard to change the method of work when the former general household servant is put into the place of cook or waitress and a second maid engaged4 ,the former factotum is likely to criticise the way in which her late duties are performed1 and perhaps to feel that the lion's share still falls to her4 ,so1 unless it is an exceptionally competent maid who has been doing all the work1 it is usually well to begin a new deal of this sort by getting two maids and dividing the work between them from the outset4 ,the duties assigned to the different domestics in a house where two or more servants are employed are not easy to define explicitly4 ,they must be determined largely by the individual wants and conditions4 ,the size of the family1 the arrangement of the house1 the style of living1 the fact of there being small children in the home1 all suggest modifications of any general outline4 ,therefore1 the schedule of ordinary household duties following must be subordinate to the conditions mentioned1 and also to the capabilities of the individual servant4 ,in a household where more than one servant is employed it is desirable that there should be from the beginning as clear as possible an understanding of the duties to be discharged1 since with the specialization comes a disinclination to undertake any work outside of the particular line for which the servant was employed4 ,in the household of more than one servant there is a strong probability that the statement1 ,i was not engaged to do this kind of work1 will be heard1 sooner or later4 ,it seems absurd that ,i should employ a man-servant besides the coachman and the gardener1 said a housekeeper to me the other day4 ,i have plenty of maids1 and1 as nearly as ,i can make out1 ,i took on this extra man for the sake of having him sweep off the stone platform in front of the porch steps4 ,it was nobody's work4 ,the waitress said she did not hire to do outside work1 and the coachman said it had nothing to do with his work4 ,it was not the gardener's business1 and they were all so strenuous about it that ,i told my husband ,i seemed to be the only one to whose lot it really fell by rights to keep that platform clean4 ,there was so much discussion over it that ,i finally hired a houseman for the especial purpose of having that platform swept4 ,of course1 he looks after the furnace and brushes off the porch and washes windows and does other things of that sort1 but they are merely incidents4 ,the real reason ,i keep him is so that my husband or ,i won't have to sweep that platform6 ,bearing in mind the possibility of such complications1 the mistress should tell her second maid when she engages her that she may have to perform other tasks than those which lie exactly within an over-rigid conception of her duties4 ,if this is understood from the start it averts later annoyance4 ,in a family of adults where two maids are kept1 these are usually the cook and the waitress and chambermaid4 ,unless some special provision has been made to that effect1 the cook does nothing outside of the kitchen in the early morning4 ,she may perhaps take care of the furnace 7this would be her first duty when she came down-stairs71 and it is also possible that she may brush off the front steps and sidewalk1 but with that her extra kitchen-work ceases for the moment4 ,she gets the breakfast and should be up early enough to do this1 brush up her kitchen1 and perhaps make preparations for cooking that is to be done later in the day4 ,after breakfast she may assist the waitress to wash the dishes4 ,this depends upon the work the latter has to do4 ,upon the waitress comes the work of opening and airing the living-rooms1 brushing out the halls1 sweeping down the stairs1 and dusting the rooms4 ,all this should be done before breakfast1 and in order to achieve this1 the waitress must rise as early as the cook4 ,as with the general housework maid1 the hour of rising should be not later than six when breakfast is at half-after seven or eight4 ,in most homes it is customary to excuse the waitress as soon as the principal part of the breakfast has been served1 that she may go about her chamber-work and be ready to come down to her breakfast by the time the family has finished4 ,before she goes to her own meal she clears the dining-room table and takes the dishes into the kitchen or butler's pantry4 ,even if the chambermaid is competent1 it is well for the mistress to make it possible to enter the bedrooms occasionally while work is going on there to make sure that it is all being accomplished properly4 ,it is easy for the best employes to drift into careless habits1 and the details of bed-making are too often neglected4 ,under no circumstances should the mistress delegate the care of her linen-closet to a servant4 ,she herself should lay out the linen that is to be used1 taking it out in a certain routine so that it may all be worn alike4 ,on the days when the beds are to be changed1 she should select the sheets1 pillow-slips1 spreads1 etc41 before she goes down to breakfast1 that the chambermaid may not be hindered in her work4 ,clean towels should also be given out by the mistress4 ,in a very large establishment1 or in the case of an exceptionally trustworthy maid1 this work may perhaps be safe in the hands of some one besides the mistress1 but1 simple as is the task1 it requires a discretion and familiarity with the household supplies that only the mistress is likely to possess4 ,after the waitress has had her breakfast she returns and finishes any work she has left undone in the bedrooms4 ,it is possible she may not have had time to dust properly1 or that the dust had not had a chance to settle after she gave the room its morning brushing4 ,the bath-room1 too1 is attended to at this time4 ,after this the waitress washes the breakfast-dishes4 ,before she left the kitchen after her own breakfast she should have scraped the dishes and put them in soak4 ,this will lessen the work of washing-up when she comes down4 ,if there is a special arrangement by which the cook washes the dishes1 the waitress is free for other work4 ,sometimes the dish-washing is divided1 the cook taking charge of the dishes in which the food has been served1 while the waitress looks after the glass1 silver1 and the finer china4 ,it is not easy to apportion the work in this fashion if the dish-washing is all done in the kitchen1 but where there is a butler's pantry it is comparatively simple4 ,in this case the fine tableware should never go into the kitchen at all4 ,this plan lightens the work of the waitress and makes her responsible for the more delicate dining-room ware4 ,a word here about the dish-washing4 ,if the maid is open to suggestion the time she takes to do her dishes may be shortened4 ,the general habit of servants is to leave all the dishes until the entire meal is concluded and then attack the mountain that has accumulated4 ,much time can be saved if they will wash the dishes as they come from the table4 ,as a matter of course1 this cannot be done in a family where the waitress is required to remain in the room during the entire meal4 ,but this is seldom the practice in the average home1 when only the family is present4 ,there is a preference for what some one has called unexpurgated meals1 and the freedom of conversation that is not possible when servants are present4 ,if this is the case1 it is an easy matter for the waitress to wash the soup-plates while the heaviest course of the meal is being eaten1 and to get some of the dishes of the second course out of the way while the family is discussing the salad4 ,in a large family all the china may not be washed then1 but the silver at least and some of the smaller pieces may be clean and out of the way by the time the meal is at an end4 ,the science that is known as making the head save the heels is not understood and appreciated by the average maid1 and if she could receive and apply a little instruction along these lines she would find her hours of work shortened and her toil lightened4 ,if the butler's pantry adjoins the dining-room too closely1 it is not always feasible to wash dishes while the family is eating1 unless it can be done so carefully that unpleasant clatter is spared4 ,but a little thought and skill given to the matter will usually lessen the labor of washing-up after a long meal4 ,to return to the routine of work4 ,except when there is a great deal of cooking done it is well to arrange to have the cook take a share in the sweeping4 ,what part this shall be circumstances must decide4 ,she may sweep the first floor1 including dining-room1 drawing-room1 sitting-room1 and halls1 once a week4 ,or there may be a day on which she goes up-stairs and gives the bedrooms a thorough sweeping4 ,again1 it may be stipulated when she is engaged that she is to wash the windows4 ,if one set of these tasks devolves upon her it leaves the waitress more free for her special duties4 ,these vary1 according to the size of the family4 ,when this consists of but two or three members1 the second maid should have time in a small house to keep everything in her domain in perfect order and even to do a little of the mending4 ,if the family is larger she will have leisure for nothing outside of her regular duties1 and the case will be the same if there is a good deal of entertaining done4 ,one part of the daily work of the waitress is to take care of the lamps1 cleaning and filling these4 ,when dusk draws on she should light these and the gas1 pull down the shades1 and make the living-rooms ready for the evening4 ,it is also the work of the second maid to put the bedrooms in order for the night1 closing the blinds1 turning down the beds1 removing spreads and day-pillows1 and bringing iced water to each room the last thing before she goes to bed herself4 ,in point of fact1 the work of the waitress is nearly as general in its nature as that of the maid-of-all-work4 ,she attends the door1 as a matter of course1 answers the bells from the chambers or drawing-room1 brings hot water to the bedrooms in the morning1 prepares and carries in the afternoon tea-tray1 and must be on the alert to see that the house is in spick-and-span order4 ,she has the charge of the silver1 keeping it clean and polishing the brasses4 ,for each of these especial duties she should have a regular time1 and the mistress should see that the system she put into practice when she had but one servant is followed out after she has added to her household force4 ,all the dusting falls to the care of the waitress1 unless the mistress prefers to reserve for herself the handling of curios and choice bric--brac4 ,the cook may sweep1 but it is the waitress who follows her with a dust-cloth and who scrubs the paint and wipes off stray finger-marks from mouldings and window-panes4 ,when there is a child in the house1 and the second maid unites the offices of nurse and waitress1 her work must be divided differently4 ,she may do the chamber-work1 but she cannot be expected to wash the dishes unless the mother or some other member of the family assumes the care of the infant while the nurse is otherwise employed4 ,nor can she be held responsible for all the details that would fall to her were she waitress1 pure and simple4 ,when a nurse is employed as well as a waitress1 her work is usually absolutely separate from that of the other maid4 ,she may do sewing and the baby's washing1 help make the beds1 and lend a hand on the afternoons and evenings out of the other maids1 but she has little or nothing to do with the general work of the house4 ,if the cook has thus far received slighter attention than the waitress1 it is because her work is so much more closely confined to one department that it requires less minute consideration4 ,she prepares the meals1 takes charge of the kitchen1 cellar1 and pantries1 inspects the latter and the refrigerator every morning in company with the mistress of the house1 and reigns supreme in the lower realms4 ,in small families where two servants are employed the cook usually is laundress as well4 ,in that case the waitress generally takes part of the cook's work on washing and ironing days1 preparing the luncheon on those days1 washing all the dishes1 and keeping the kitchen in order4 ,the waitress often assists with the fine ironing on ,tuesday4 ,cook and waitress relieve each other on their days out4 ,the cook waits on table when the waitress goes out and attends the door1 unless the mistress chooses to do this herself4 ,when the cook takes her holiday the waitress assumes her duties4 ,when the housekeeper has a force of more than two servants the complications thicken1 since with the introduction of each new maid comes more specialization4 ,unless the new servant is engaged because the family is so large that the work is too heavy for two maids1 or because of the need of a special servant1 as a nurse1 the addition is usually due to increased elaboration in the way of living1 and this1 of course1 subdivides specialization still more as well as raises the scale of wages4 ,the professed cook1 who does nothing but cook and demands a helper or scullery-maid1 gets higher pay than the general cook who does the washing and ironing or the one who may refuse to do laundry-work but yet undertakes all the labor of the kitchen4 ,the waitress who understands the service of wines and is an adept at handling large dinners and luncheons1 demands--and gets--large wages and feels her dignity to an extent that makes her cling tenaciously to the rights and privileges of her position4 ,the average ,american household which employs servants--and there is a surprisingly large proportion of the sum total who keep no servant at all--is contented with one1 two1 or1 at the most1 three servants4 ,the third may be a nurse1 as ,i have said1 or a laundress1 who1 besides her washing and ironing1 does the chamber-work and thus leaves the waitress free for her especial tasks in the dining-room and for the duties of a parlor-maid4 ,the laundress may also wash windows or help in other cleaning4 ,or the third servant may be seamstress and chambermaid and have nothing to do with the dining-room or with the kitchen unless she fills one of these places on the day off of the regular incumbent4 ,in a book that deals with the work of the maid-servant it is not worth while to go into the duties of the man-servant or to touch upon the possibilities of change latent in the introduction of ,japanese and ,chinese service4 ,that all has its part in the domestic labor problem1 but this is not the opportunity for discussing this phase of the servant question4 ,,vi ,,certain ,,problems ,,of ,,service ,the tendency to introduce the wearing of livery into domestic service has grown within the past few years4 ,there are still many protests against it1 and writers are found who declare the cap and apron of the housemaid a badge of servitude4 ,but the growth of the livery has been universal1 and implies no more degradation in one relation of life than in another4 ,the public servant1 whether he be policeman or street-cleaner or motorman or car conductor or what you will1 takes his uniform as a matter of course4 ,the shop-girl1 who often prides herself on belonging to a higher social class than the living-out girl1 does not feel disgraced if in the big department store where she works she is expected to conform to the rules of the establishment and don a black gown and a white collar4 ,the trained nurse does not feel it an indignity to wear a cap4 ,in truth1 there is a great deal of nonsense talked about the livery of the servant-girl4 ,i have known sensible young women--at least they were sensible in everything else--who would flatly refuse to wear a pretty and becoming cap1 and would give up the chance of a good place sooner than put one on4 ,the girl who surveys matters with an unprejudiced view will recognize a pretty little cap as an uncommonly becoming adjunct to her dress4 ,she will also appreciate the fact that she looks much neater with her flying locks tucked back under a cap than she would with the stray tresses wandering over a forehead that is heated by brisk work4 ,rightly considered1 the cap is no mark of servitude1 and has a reason for its existence in the added neatness and freshness it imparts to the working-girl's garb4 ,this1 indeed1 is the whole object of the livery4 ,when the maid is at work she should be dressed in a manner that is suitable for her employment4 ,in the morning when she is to be busy with her housework1 in and out of the kitchen1 handling a broom and dust-cloth1 her dress should be a neat print4 ,in houses where the mistress provides the working-frocks of the maids1 as is sometimes done1 she can have these frocks made all in one piece1 but in the majority of homes1 where but one or two maids are kept1 they dress themselves4 ,under these circumstances they cannot be expected to conform to any especial color or style1 and will probably wear shirtwaists and skirts4 ,it is a pity if the skirts are dark woollen goods1 because these gather dust and retain the odors of cookery1 but a large apron will protect the skirt1 and washing is saved to the maid if her whole gown is not of a light material4 ,she is wise if she wears a large sweeping-cap in the morning when she is busy at work that is likely to make dust1 but this can be exchanged for a smaller cap when the rougher parts of her labor are out of the way4 ,for the afternoon1 when it is feasible1 the maid1 whether she be the maid-of-all-work who discharges the functions of both cook and waitress1 or the servant who is waitress and parlor-maid1 should1 if correctly dressed1 wear a black frock with white collar and cuffs1 and a white bib apron4 ,the latter may be a little more elaborately trimmed than that she has on in the morning4 ,in fact1 with a morning apron she may dispense with the bib altogether and wear only a plain1 large apron4 ,some mistresses demand the broad collar1 although the cuffs may be omitted4 ,i say when it is feasible the maid should make this change1 because it is not always the most convenient thing in the world for the maid who has to do the cooking of the dinner before she serves it to be in her black frock all the afternoon4 ,she may look neat in her gingham waist and skirt1 and then1 when she gets everything in order for the dinner1 she may slip away to her room for a minute and get into the black waist4 ,the waitress who has no kitchen work is usually expected to have on her black waist soon after luncheon in order to be ready to answer the bell properly dressed4 ,the absolutely correct custom demands that she should be in this garb before luncheon is served1 but this rule is not followed in the average household4 ,there are many obstacles in the way of strict enforcement of various regulations which are insisted upon as essential by those who endeavor to make the social by-laws4 ,to such rules the majority of housekeepers would be glad to conform if they could4 ,like ,lady ,teazle1 they would be only too happy if roses grew under their feet and they could gather strawberries all the year round4 ,but domestic exigencies forbid many indulgences1 and the wise woman is she who adapts herself to things as they are and does not make herself wretched over non-essentials4 ,when a woman keeps but one maid to do the work of a household of half a dozen members1 she cannot hope to have her establishment conducted as it would be with a force of three or four maids4 ,she may very properly insist upon certain niceties of serving and waiting1 but if she does this she must make up for it in other ways4 ,for instance1 the woman who demands candles for her dinner-table instead of gas must not expect the maid who does all the work of the house to have time to keep the candlesticks in order4 ,the care of the flowers that brighten the table must also come upon the mistress4 ,she must take this sort of thing for granted as much as she does the necessity for relying upon her own efforts in the preparation of her more delicate desserts and salads4 ,such efforts are the price she pays for wishing to live in a certain fashion1 and1 since she has made her choice1 she has no right to be dissatisfied with it4 ,plainer modes of life and ultimate salvation are not incompatible1 but if she prefers the added daintiness to the lighter labor it devolves upon her to do the additional work necessarily implied by the touches of elegance4 ,i have spoken of the habit of some mistresses of providing the maids' working-dress4 ,this is done in large establishments where a certain livery is required1 and in other homes1 where the mistress feels it worth while1 she supplies the black frock to be worn in the afternoon4 ,whether this is done or not it is customary for the mistress to provide the caps and white aprons worn by her maids1 and the collars and cuffs1 if she insists upon the latter4 ,these belong to the mistress1 and are not taken away by the maid when she leaves4 ,the laundering of these articles is generally paid for by the mistress4 ,that is1 if the washing is put out or some one comes in to do it1 the aprons are included in the family washing instead of being done by the maid herself with her own washing4 ,in the average family1 where two or three servants are employed1 each does her own washing and has a fixed time for it1 unless some other arrangement is made between the mistress and the servant4 ,in some cases the mistress provides also colored aprons for the maid to wear at her heavy work1 but this is not obligatory4 ,there is not the same reason for this that there is for the mistress's purchasing the livery4 ,it is taken for granted that the maid has enough clothing of her own to enable her to look decent about the house4 ,if1 however1 the mistress has her decided preferences in favor of the maid dressing herself in a special fashion1 it is her business to provide the raiment in which the maid is required to appear4 ,often it will be found that the maid has adapted herself to her work and has purchased for herself neat black waists or frocks to wear in the afternoon4 ,in this case the mistress is saved just so much expense and may esteem herself fortunate1 but she has no right to demand that the maid shall supply herself with such a garb at her own expense4 ,the social relations of servants is a matter with which some mistresses exercise themselves over-much1 while others1 perhaps1 give too little attention to it4 ,according to the ideas of some persons1 the affairs of a maid outside of working hours concern no one but herself4 ,so long as she conforms to certain rules of the household1 her coming and going1 her associates and habits1 are no one's business but her own1 unless they interfere with the proper performance of her work4 ,in a way this is entirely true1 and a mistress has no more right to pry into the affairs of her maid than the maid has to be overcurious about the business of the mistress4 ,but there is something to be said on the other side4 ,look at it in as matter-of-fact fashion as one will1 relations of domestic service are different from any other business association4 ,the mistress and maid do not only meet in the morning and part again at night1 after having been together simply in the way of their work during the day2 they eat and sleep under the same roof4 ,often they work side by side for an hour at a time4 ,they see each other in bodily and mental dishabille4 ,they are by way of asking or granting little kindly services that were never nominated in the bond4 ,without bringing too much sentiment into the relation1 it may yet be asserted that it is next to impossible for them to meet on purely business terms4 ,when this is admitted it opens the way for something more4 ,not familiarity or interference1 but a kindly and friendly interest4 ,this interest grows to be something very like a sense of responsibility if the maid is a young girl far removed--as she often is--from the family and associations amid which she was reared4 ,the ties that used to hold her have been loosened1 and it would be no wonder if in the feeling of irresponsibility that comes with novel freedom she should occasionally make a mistake which she afterwards has to repent more or less bitterly4 ,in one sense it is none of the mistress's business4 ,she is not her maid-servant's keeper4 ,yet she could hardly help reproaching herself if she thought that a kindly word1 a query that showed her interest1 might have spared the girl a blunder1 even if this did not amount to wrong-doing4 ,so1 if the mistress can do it1 she should try to establish some sort of an entente with her maid4 ,it can hardly be an entente cordiale1 perhaps1 until they have been together long enough to have broken down the little class antagonism that generally exists at first between mistress and maid and to convince the latter of the good-will of the former4 ,it does not take much trouble to bring about this state of affairs4 ,an interest in the girl's family1 a question or two as to whether she has any of her own people on this side of the water1 an inquiry as to her friends--not in a manner that seems to imply a mere curiosity or patronage1 but in a fashion that shows a genuine friendliness is prompting the queries4 ,the assurance of the maid that she may feel free to have her friends come to see her1 a pleasant word of greeting to these if they come and the mistress happens to meet them1 all do their part towards making the maid sure that her employer is in a measure her friend4 ,when it comes to the question of followers--that vexed question in so many households--the mistress is wise if she pursues the straightest course4 ,in the first place1 she should recognize the fact that the maid-of-all-work should be permitted to have her men friends come to call on her4 ,she did not enter a nunnery when she went into domestic service4 ,she is a human being1 and she has the right to friends among the opposite sex--just as good a right as the daughter of madam herself4 ,bearing this in mind1 the employer should allow followers subject to the same rules which she would enforce with her own daughters4 ,the young men should come at a suitable hour and go at a suitable hour4 ,they should no more be granted permission to linger around the kitchen when the objects of their attention are busy with the daily toil than should the callers of mademoiselle be welcomed when she is at her music lesson or occupied with her language teacher4 ,to do the followers justice1 they do not often attempt it1 nor do the maids encourage it4 ,of course1 there are the stock jokes about the policeman on the beat and the milkman and the butcher's boy1 but none of these--except the policeman--has sufficient leisure to spend much time in the kitchen or the front area during working hours4 ,even if there is violation of this rule once in a while--well1 we have all had little occurrences of the same kind in our lives4 ,our chance meetings and partings out of canonical hours did not take place in the front area1 perhaps1 but that was because our employments did not lead either of us there4 ,the responsibility of the mistress does not go so far as to make it necessary for her to inquire into the antecedents of the young men who visit in her kitchen as she would into those of the men callers in the drawing-room4 ,that is outside of her province4 ,yet she may let the maid know that she feels an interest in her admirers and friends1 and such an interest is likely to be appreciated4 ,again ,i feel ,i must defend myself against a charge of sentimentality4 ,but ,i have seen these experiments tried with success4 ,i do not mean by this that the maids were models of unending devotion and fidelity4 ,we seldom find this sort of thing without flaw among our chosen associates4 ,but ,i have known instances where the casual friendliness of the mistress was repaid tenfold in times of sickness or trouble by offices which could not be compensated for in money4 ,and it was done freely and gladly1 with no thought of anything out of the ordinary1 with no hint that sacrifices were being made4 ,yes1 says some one1 and those very maids will talk you over behind your back4 ,quite true1 dear madam4 ,as the majority of us discuss not only our maids but our own familiar friends behind their backs--as they do us when our backs are turned4 ,we are all of us as ready to resent criticism as we are to offer it4 ,when we find the habits of high life below-stairs1 it behooves us to ask ourselves what sort of an example along those lines we had set the maid-servants within our gates4 ,without hope of any reward1 except that of the comfortable sensation we have when we have attempted to do the decent thing1 let us try to make our maids feel at home in our houses4 ,if it is possible1 they should have a place in which to meet their friends4 ,where there is space1 it is becoming more and more the custom to provide a sitting-room for the servants in which their visitors can be received4 ,to many housekeepers such an arrangement as this would be impossible4 ,in such cases there should at least be an effort to render the kitchen as pleasant as the circumstances will permit4 ,it may be clean and neat1 there may be a couple of chairs that are tolerably comfortable1 and any little attempt the maid may wish to make to add to the attractiveness of the apartment should be encouraged4 ,,vii ,,general ,,suggestions ,the mistress of a house must not look for bricks without straw4 ,in other words1 she must not demand good work from her maids if they lack the tools with which to achieve it4 ,when women1 in the course of discussions on domestic topics at clubs and elsewhere1 declare that housekeeping can be practised on the same principles as those on which men conduct their business1 when they affirm that housekeeping may be run like machinery1 they sometimes forget what is meant by the management of machinery4 ,the metaphor pleases them so much that they fail to examine it too closely4 ,but any machinist will tell one that an engine does not go of itself4 ,i do not mean only that the fires must be kept up and the water which is to generate steam must be provided4 ,there is more to it than that4 ,the machinery must be watched and oiled and kept in perfect repair4 ,if any bit of it is injured it must at once be replaced4 ,there must be a regular inspection made to see that there is not so much friction on one part as to make too much wear and tear1 and that other portions which are temporarily out of use do not become rusty so that they are unmanageable when they come in demand4 ,but what housekeeper takes such care of her home machinery as this8 ,here and there one may be found1 but the majority1 having started the works going1 seem to have the impression that the wheels will continue to revolve with no further attention4 ,it is taken for granted that the maid will pursue the even tenor of her way as if she were another piece of clockwork that has been wound up--or1 perhaps1 as if she were a part of the same big machine which comprises the household and all its appointments4 ,the difference1 of course1 between the machinery and the home is that in the conduct of the latter the human equation has to be reckoned with constantly4 ,it is not enough for the mistress to see that all parts of the engine are supplied1 if this or that section is to be injured through carelessness as soon as her back is turned4 ,the head machinist would probably drop a man on short notice who had proved himself to be persistently careless of the portion of labor committed to his charge4 ,the fact that he could do other parts of his work well1 that he was kindly and good-natured and never spoke an impertinent word1 would weigh for little if he did not pay attention to his especial duty and take proper care of that which was committed to his charge4 ,with the domestic servant matters are on a different footing4 ,in counting up her good and bad qualities the mistress must keep a debit-and-credit account and feel that one positive virtue offsets many negative defects4 ,yet1 even while she does this and puts up with shortcomings because of some one conspicuous merit1 the mistress should not relax her effort to approximate1 so far as she may1 the performance of household duties to the workings of the machinery to which it is so often likened4 ,and to do this she must see that everything necessary is at hand1 to make the wheels turn smoothly4 ,it is a proof of the carelessness with which many homes are managed1 and of the slackness which maids take for granted1 that the household equipment is so often conspicuously poor4 ,i have been in houses that were well furnished above-stairs where ,i have seen the maids attempting to do careful cookery with utensils that were utterly inadequate4 ,there were broken vegetable-graters1 cream-churns1 egg-beaters1 flour-sifters1 coffee-pots with parts of their mechanism missing1 bowls and dishes with large sections gone from them1 an insufficient supply of such small items as measuring-cups1 mixing-spoons1 vegetable-knives1 and the like4 ,i have also had a glimpse of the articles provided for keeping a house clean--stubby brooms1 worn-out brushes1 half-bristled scrubbing-brushes1 a stingy provision of the detergents and cleansing fluids manufactured for household use4 ,in the midst of this dearth the maids worked as best they could1 accomplishing wonders when one thought of the means they had in hand4 ,but1 some one will say1 these things were doubtless provided at first1 and if they are lacking now it is because of the carelessness of the maids that had them in charge4 ,precisely so4 ,but the maids ought not to have been permitted to be careless4 ,if that consummation devoutly to be desired of making the house run like a machine is ever to be brought about1 the methods of the shop must be introduced into domestic work4 ,the maid should have given to her the utensils that she will need in order to do her work properly and then she should be held responsible for them--not responsible merely by word either4 ,it will be necessary for the mistress to keep her eyes on these details just as the head machinist makes his inspection4 ,she will have to see for herself that the broom is hung up or stood on the handle instead of on the bristle end1 that the brushes and dust-pans not only have their nails or hooks1 but are kept on them when not in use instead of being thrown into a corner of the kitchen and kicked about by any one who finds them in the way4 ,she will have to inquire if the dish-towels are washed out after service1 boiled once a day1 and well dried and aired--not thrown carelessly over a clothes-horse or a line to dry with the grease and stains from carelessly washed dishes still clinging to them4 ,once in so often the mistress must make an examination of the contents of the pot-closet to ascertain for herself if the double boiler has been left on the fire until the water has cooked away and the bottom has cracked from dryness4 ,she must see that her pans are scoured when they need it1 that no utensil is ever put away with part of the contents sticking to the inside4 ,do some or all of these admonitions appear uncalled for8 ,i hope they are1 but ,i am afraid that at least five out of every ten housekeepers would find one of these defects in her pantries should she go there seeking perfection4 ,when the mistress neglects matters in this way the maid-servant is not wholly to blame for her heedlessness4 ,it must always be borne in mind that our domestic service is not recruited from training-schools4 ,the maid comes to us from her own home or from a succession of other persons' homes1 where she has been taught to do one thing in half a dozen different ways4 ,from all these she has evolved her own method1 which may be good and may be poor4 ,such as it is1 she is likely to follow it1 unless she is persuaded of a more excellent way or compelled into it by her new mistress4 ,in the latter case she will probably go back to the blanket as soon as she is at liberty4 ,i have already said that it is a mistake for the mistress to demand that the maid shall change her mode of doing a piece of work1 provided the results are good4 ,the mistress should allow time to discover the advantages or disadvantages of the servant's system4 ,but if she feels that her own way is surely better than that the maid follows1 she should insist upon a change4 ,she should recognize the possibility of the employe's being a reasonable creature1 and show her what she considers the merits of the new plan at the same time that she makes it clearly understood that1 whether the maid sees these or not1 the work is to be done in the manner prescribed by the mistress4 ,she pays for the work and she has a right to say in what way it shall be performed4 ,sometimes one finds a maid who rebels against this sort of management4 ,in that case a mistress is wise to discharge her at the end of the month--that is1 unless she can be induced to do the work in the right fashion4 ,of course1 it is always upon the cards that the maid may have so many other good qualities that they make up for this defect2 but1 as a rule1 it will be found that the maid who persists in refusing to adopt a method of work ordered by her employer will be hard to manage in other ways4 ,before giving up such a servant1 however1 it is well for the mistress to think carefully of the question at issue and be very sure that the way she desires possesses enough advantages to make it worth while to raise an issue upon it4 ,sometimes a maid will come around to a new method of her own accord4 ,i knew of a cook whose mistress had purchased one of the admirable bread-making machines4 ,the housekeeper had investigated it thoroughly and become persuaded that it not only saved time and labor1 but that the bread made from it was more wholesome than that mixed and kneaded in the ordinary manner4 ,so she installed the machine in her kitchen1 explained its workings and its virtues to the cook1 and supposed that there would be no trouble about it4 ,but the cook was an obstinate conservative4 ,she had made good bread by the old way1 and to the old way she would adhere4 ,she did not absolutely refuse to use the machine1 but she calmly went on making bread by hand4 ,excellent bread it was1 too4 ,the mistress could find no fault with it--but that was beside the point4 ,being a sensible woman1 she hesitated to raise an issue and possibly lose a good cook and a trustworthy servant4 ,she herself went into the kitchen and made bread two or three times with the machine4 ,her daughter did the same4 ,in spite of herself the cook became interested in the new-fangled notion4 ,she saw that it saved time and toil4 ,at last she tried the machine herself4 ,the results were so good and at so small a cost of work that she became an ardent convert4 ,sure1 it was wicked ,i used to be about it1 she confessed to the mistress later4 ,when you and ,miss ,jane were making bread with it ,i used to be just prayin' that it would turn out bad4 ,there are plenty of maids of this kind1 although once in a while one finds a specimen of the other sort4 ,usually the latter kind is found among the older women who have become set in their ways and object to experiments of any nature4 ,if the employer wishes to be mistress in her own house she can hardly retain one of this variety in her service4 ,but if there are reasons that make her willing to waive her own authority for the sake of comfort in other directions1 she is perhaps prudent to do it4 ,this is a matter each housekeeper must settle for herself4 ,to return to the first point for a moment4 ,the mistress must give her maids what they need to do their work well before she expects to receive good work from them1 and having done this shall demand that they keep their tools in order4 ,at the same time that she makes adequate provision she should not encourage extravagance by overabundance4 ,we all have a tendency to be lavish when we see before us what seems like more than enough4 ,the maid should have what will suffice for the present need1 but no more4 ,there is no sense in having half a dozen double boilers1 for instance1 when the utmost need of the household does not call for more than four4 ,keep two in reserve until accident or use has disabled one of the others4 ,the maid should not have so large a supply of kitchen and china towels that she feels it makes little difference if she takes proper care of them4 ,instead1 she should have enough to wipe her dishes without having to stint herself1 and if extra towels are needed for extra service they should be given for that time and then put away until the next occasion arises for their use4 ,she should not have three or four dust-cloths in commission all the while1 but should wash those she has every day or two and use them until they are worn out4 ,her cleaning-cloths--for lamps1 bedroom crockery1 and the like--should not be so numerous that she feels it is easier to throw them away than to take the trouble to rinse them after service4 ,not only the housekeeper is to be considered in the enforcement of these rules4 ,the maid is being trained in habits of thrift or of wastefulness1 and the housekeeper is preparing for her own kitchen or for the kitchen of some other woman a servant who will be valuable or the reverse4 ,i have touched upon the responsibility of the housekeeper for her servants in other respects1 and this is another way in which she should appreciate her duty to her neighbor4 ,in some households the mistresses have slipped into the careless way of permitting the maid to give orders to the butcher and the grocer4 ,this should only be done in unusual circumstances4 ,the maid may be entirely honest and conscientious4 ,at the same time1 the mistress is not only putting her in the way of a temptation to extravagance1 but is also neglecting one of her own duties4 ,the maid should have a pad and pencil hanging in the kitchen4 ,with these she should keep a list of what is wanted in the line of household supplies4 ,when she takes the last of any kind of provision from its receptacle she should make a note of it on the pad4 ,by this method there is never a discovery at the last moment that a supply of some desired grocery is exhausted4 ,this memorandum the mistress must go over every morning when she makes her daily inspection of the kitchen and pantries4 ,the slip she tears from the pad will serve as her list of purchases when she goes to market4 ,this1 too1 should not be the work of the maid4 ,once in a while she can be sent out on an emergency errand1 but1 as a rule1 it is the mistress who should do the buying4 ,by following this plan she knows what is ordered1 what delivered1 and is able at the end of the week to check intelligently the record in her weekly book from the grocer or the market-man4 ,in all that has been said there has been no attempt to consider the large establishment where there is a housekeeper who assumes the duties of the mistress of the home in the way of ordering meals1 directing servants1 and looking after all the details of the household4 ,such establishments are not plentiful enough to be considered in a book of this scope4 ,it is in the homes where but one servant or at the most two or three are kept that problems of the sort we have touched upon present themselves for solution4 ,in such homes these problems are often matters of daily or weekly consideration4 ,the mistress desires to do all she can to enable the maid to make the best of her place2 the maid's intentions are usually as good as those of the mistress1 even if they are not quite so clearly formulated4 ,something may be said concerning payment for extra work4 ,when a maid is engaged it is with the understanding that she is to do for a fixed wage all the work in her particular line4 ,if hers is the place of a general-housework servant1 the duties are1 as already said1 hard to define1 but there may be an approximate idea formed of what they comprise4 ,in other positions in the household it is a simpler matter to lay down with some precision what the avocations of each servant shall be4 ,except by special arrangement she should not be required to step outside her round4 ,but there are times in nearly every family when some accident or set of unavoidable occurrences renders it necessary to ask one maid to do the work of another4 ,sudden illness1 the departure of one maid before it is possible to engage another1 the descent of unexpected guests--any one of these things may make it needful for the housekeeper to request a servant to do something besides her regular work4 ,when this is the case it should be shown by the mistress that she appreciates the consideration of the servant1 and there should be an effort made to compensate for such consideration--not necessarily by a payment of money1 but by a gift1 the granting of an unusual privilege1 or by relieving the maid of a part of her own regular work4 ,it is not a good principle for the mistress to fall into the habit of bestowing tips for any extra service4 ,if matters were conducted on a purely business basis this might be desirable1 but1 as ,i have said before1 in the relation of mistress and maid there are too many opportunities for mutual accommodation for either to stand upon a point of a kindliness granted by the other side4 ,when it comes to tips from guests it is another matter4 ,if a visitor feels more comfortable to offer a gift to a servant on leaving1 there is no reason why it should not be done4 ,i know of employers who say that they pay their servants adequate wages and do not thank their guests for feeling it obligatory upon them to supplement these by presents4 ,this is not quite the point at issue4 ,the guest does not mean to question the justice or generosity of his host1 but he feels that he has caused extra labor and has received services for which he would like to make some return to the domestic4 ,the gift is not taken by the servant as a supplement to her wages1 but as an acknowledgment of services given1 on her own part1 and as a token of appreciation of these by the guest4 ,the matter of tips in this country has never assumed the importance it possesses on the other side of the water1 although it is by way of becoming a more serious matter with every year4 ,at least once a week the maid should go over the list of silver1 which the mistress should have put into her hands when she came first to the house1 and see that no pieces are missing4 ,in the same way it is well for her to keep track of the china4 ,whenever a piece is nicked1 cracked1 or broken she should report it at once4 ,few mistresses are severe when this is done1 although they are rarely so amiable as not to be irritated to discover such damages by accident4 ,there will be mishaps in the best-regulated household1 but concealment of these or neglect to mention them is a mistake4 ,it shakes the confidence of the employer and saves the employe no trouble1 since the injury is bound to be discovered sooner or later1 and the reproof is much sharper in those circumstances than it would be if the maid had made a virtue of necessity and told of the breakage when it occurred4 ,when there has been an accident of this sort there should be judgment exercised on the part of the mistress as to enforcing the rule concerning payment for breakages4 ,if the maid is usually careful and the accident was the result of circumstances she could not avoid1 it is better not to deduct the value of the broken article from her wages4 ,if she is habitually careless1 she will learn a lesson by having to pay for her fault4 ,if there is a clear understanding on this matter at the time the maid is engaged1 there is no room for any feeling of being imposed upon when the rule is put into practice4 ,justice should be tempered with mercy1 however1 and allowances made for the first offence4 ,the maid should be asked just how the accident happened1 warned against holding wet china in slippery1 moist fingers1 crowding too many pieces into the dish-pan at once1 attempting to carry too large a number at one time1 and other methods of provoking casualties of this sort4 ,should she persist in such habits after the warning has been given1 the payment for the broken articles should be insisted upon4 ,,viii ,a ,,recapitulation ,,of ,,daily ,,duties ,,the ,,general-,,housework ,,maid ,rise at six o'clock and have clothing in readiness1 so as to be dressed and down-stairs by six-thirty4 ,strip the bed and open the window before leaving the room4 ,if the care of the furnace is in your hands1 open the draughts and put on a little coal4 ,light the kitchen fire1 fill the kettle1 put on the breakfast cereal and potatoes1 or anything that requires some time to cook4 ,open the windows of rooms on first floor1 brush up the floor and the halls1 and sweep off the front steps4 ,go over bare floor in dining-room with a cloth and dust the dining-room4 ,put more coal in furnace1 close draughts1 and give a look at kitchen fire4 ,set table for breakfast4 ,if a large cloth is used1 put it on over the canton-flannel silence cloth4 ,if a square of damask or doilies are employed at breakfast1 lay them on evenly4 ,crooked spreading of a table is an abomination4 ,at each place put a plate1 knife1 fork1 and two spoons1 the knife and spoons to the right1 with the napkin beside them2 the tumbler also on the right4 ,the fork must be on the left1 and near it the bread-and-butter plate4 ,if fruit is the first course1 there should be at each place a fruit-plate with a doily1 finger-bowl1 and fruit-knife on it4 ,for oranges an orange-spoon should also be laid on the plate4 ,when a cereal is the first course1 the porridge bowls or saucers should be at each plate4 ,arrange the cups and saucers1 sugar-bowl1 cream-jug1 and other necessaries at the end of the table where the mistress of the house sits4 ,at the other end place the carvers and lay the heavy mat for the hot dish the master of the house is to serve4 ,see that there are tablespoons1 salt-cellars1 and pepper-cruets1 and the call-bell on the table1 a salt and pepper to every two persons1 the tablespoons at the corners of the table1 the call-bell near the mistress's hand4 ,return to kitchen and prepare breakfast4 ,cut bread1 fill glasses1 and bring in butter the last thing4 ,do not announce the meal until everything is ready to serve4 ,put on a clean apron to wait on table4 ,while the family is eating the last course of breakfast go to the bedrooms1 strip the beds1 turn the mattresses1 hang the bedclothing over chairs1 and leave it to air while going over the floors with a carpet-sweeper4 ,empty soiled water in bedrooms4 ,go down-stairs and have your own breakfast4 ,clear the table1 scrape dishes and put them in water4 ,return to second floor1 make beds1 dust and clean bath-room4 ,wash and put away dishes4 ,rinse out dish-towels and put them over to boil4 ,see what is in the pantry and refrigerator4 ,wipe off the shelves of pantries and refrigerator every day4 ,scald out ice-box three times a week4 ,clean and fill lamps4 ,go now to any special work1 such as sweeping1 washing windows1 or general cleaning4 ,stop this in time to prepare luncheon4 ,set the table for this meal as you did for breakfast4 ,be sure that the dining-room has been well aired and that there is no odor of stale food left from breakfast4 ,observe the same rules as at breakfast about serving butter1 bread1 and water4 ,after luncheon clear table1 darken dining-room1 and finish any small duties that have been left over from the morning4 ,plan your work so as to have only light tasks in the afternoon4 ,change your dress1 brush your hair1 put on a fresh cap and a clean apron1 and be ready to wait on the door4 ,if afternoon tea is to be served at five o'clock1 make the tray ready and carry it in at the proper hour4 ,start to get dinner in time so that there will not be a rush at the last moment4 ,if possible1 arrange the preparations so that the cooking can safely be left half an hour before dinner-time in order to set the table4 ,spread on the thick silence cloth smoothly and lay the table-cloth over it evenly and without a wrinkle4 ,place the centre-piece in the middle of the table with the vase of flowers or jardinire on it1 lay a carving-cloth in front of the master of the house1 with the carvers4 ,if a mat is used under the meat dish1 put it in place4 ,at the other end of the table lay the soup-ladle4 ,at each place there should be a service plate with the knife and soup-spoon to the right of this1 with the tumbler and napkin2 the fork or forks1 if more than one will be needed1 at the left4 ,if butter is served at dinner1 the bread-and-butter plate may be at the left4 ,if not1 a piece of bread1 cut thick1 may be laid on the napkin4 ,in most households it is customary to give a clean napkin at dinner4 ,this should be folded plainly4 ,the tablespoons1 salts1 peppers1 and call-bell should be in place as at other meals4 ,if such articles as olives1 salted nuts1 and the like are used1 they should be on the table before dinner is served4 ,when soup is the first course the soup-plates may be put on the service plates and the tureen be placed in front of the mistress before dinner is announced4 ,in houses where gongs or bells are not used1 the maid comes to the door of the room where the mistress is seated and announces1 ,dinner is served4 ,if you have not dressed earlier1 change your waist just before announcing dinner4 ,after the soup is served1 dish the rest of the dinner and be ready to bring it in when the soup has been eaten4 ,take out the tureen first1 then the soup-plates1 carrying out two at a time1 one in each hand4 ,carry in all the hot dinner-plates at once1 put them on the serving-table1 and as you take up a service plate from the table put a hot dinner-plate in its place4 ,bring in the meat dish first and put it in front of the carver1 and then bring in the vegetable dishes and place them on the serving-table or dinner-wagon4 ,pass meat and vegetables and see that every one has bread and that the glasses are filled4 ,return to the kitchen and wash the silver and china of the first course4 ,when clearing the table after this course1 take out the meat and vegetables first and then the soiled plates4 ,if salad is to be served next1 put down a salad-plate in place of the dinner-plate removed4 ,set the oil and vinegar cruets and the bowl for mixing the salad-dressing in front of the hostess1 and pass the salad first and afterwards the dressing4 ,the dishes of the preceding course may be washed during the salad course4 ,if a sweet comes next or in place of a salad course1 clear the table1 removing salts and peppers1 unused silver1 and everything except glasses4 ,brush off the crumbs into a plate with a folded napkin1 take off and fold the carving-cloth4 ,put the plates and finger-bowls on the table4 ,bring in the sweet4 ,when this has been finished1 take out the dish that has held it1 remove the soiled plates1 and bring in the coffee4 ,return to the kitchen1 have your own dinner1 and finish washing the dishes4 ,by this time the family will have left the table4 ,clear this1 remove the cloth1 folding it in the creases1 put away the china1 and darken the room4 ,finish putting the kitchen in order for the night4 ,on ,monday morning rise early enough to get a good start at the washing4 ,any work of this sort that can be done before breakfast is just so much clear gain4 ,proceed with other work as on other days1 except that the dusting of the rooms and the care of the chambers will probably be assumed by the mistress4 ,wash the sheets and other heavy pieces early in the day in order that they may have a chance to dry4 ,do the flannels early and follow them with the fine clothes4 ,the second water from the flannels may be used for the first rinsing of the cotton clothes4 ,if the worst-soiled pieces can be put in soak overnight it will lessen the labor on ,monday morning4 ,on ,tuesday morning it is also well to get an early start in order to make a good beginning on the ironing4 ,the same rule of early rising will be found helpful when there is any piece of extra work to be accomplished4 ,a prompt beginning gives time for rest in the latter part of the day4 ,,the ,,cook ,rise at six o'clock and be down-stairs by six-thirty4 ,open draughts of furnace and put on a little coal4 ,fill the kettle and put the cereal over the fire4 ,make ready the materials for the breakfast4 ,when the furnace fire has come up put on more coal and close draughts4 ,open the windows of the cellar1 air the pantry1 and see that the kitchen is in good order1 the stove blacked1 etc4 ,after the family and the kitchen breakfast inspect the contents of the pantries and refrigerator and plan with the mistress for the best use that can be made of left-overs4 ,if soup is to be made it should be put over now1 and desserts that are to be served cold should be prepared4 ,the ice-box must be scoured out with hot water and soda three times a week1 the shelves of the pantry and the refrigerator wiped off every day4 ,each morning see what is wanted in the way of groceries and other provisions1 and make a list of what is lacking1 to be handed to the mistress before she goes to market4 ,after the luncheon and dinner are planned there will probably be time to do a little work outside of the kitchen before the hour for making ready for luncheon4 ,never be behindhand in such preparations so that the waitress is delayed in serving4 ,keep the luncheon hot after it comes from the table1 and have the kitchen table set ready for the maids4 ,in the afternoon there is usually time for resting and changing the dress4 ,the beginnings of the dinner should be made in season and the utensils used should1 as far as possible1 be washed as fast as they are done with in order to prevent a clutter of work when the meal is over4 ,wash the pots and pans in which the dinner is cooked as soon as the food is out of them4 ,scalding water should be put into a vessel as soon as you have finished using it4 ,scald out towels and fish and jelly cloths as soon as you have done with them4 ,keep the sink clean1 and wash it out thoroughly after each meal4 ,,the ,,waitress ,,and ,,chambermaid ,rise at six o'clock and be down-stairs at six-thirty4 ,open and air the rooms on the first floor1 brush off the steps1 sweep out the halls1 and brush down the stairs4 ,brush up the drawing-room or go over the floor with a carpet-sweeper1 wipe up the hard-wood floors1 and dust the rooms4 ,if the woodwork is painted1 spots must be wiped from it4 ,take hot water up to bedrooms half to three-quarters of an hour before breakfast1 according to directions previously given by mistress4 ,wait on table during the early part of the meal4 ,pass the fruit1 offering it from the left side4 ,take off fruit-plates from the right side1 putting porridge service in the place of the plate removed4 ,offer porridge1 as sugar and cream1 from the left side1 remove soiled porridge service from right side1 putting hot plate in its place4 ,offer other dishes from left side1 or if the plate is served by the carver1 put it in front of the guest from right side4 ,place cup and saucer on the right1 offer sugar and cream from the left4 ,when dismissed after the service of breakfast1 go up-stairs to the bedrooms and proceed with them as directed previously in duties of ,general-,housework ,maid4 ,have breakfast when summoned by cook1 clear table1 and prepare dishes for washing4 ,return to the bedrooms1 finish the work there and in the bath-room1 and then wash dishes1 put them away1 and despatch other work of the dining-room4 ,see if silver needs cleaning and that table-linen is in order4 ,polish brasses1 rub off furniture1 wash windows1 or attend to other work of this sort4 ,make butter-balls for the next meal4 ,clean and fill lamps4 ,set table for lunch according to previous directions4 ,wait as at breakfast4 ,be careful that no glass is allowed to become empty1 and keep a watch on the plate of each guest1 offering to replenish it as it is emptied4 ,after luncheon clear the table before going to luncheon in the kitchen4 ,wash dishes and dress for the afternoon1 requesting the cook to answer the bell while you are in your room4 ,be in readiness to attend the door during the afternoon4 ,make the tray ready for tea at five o'clock1 and carry it in at the appointed hour without waiting for the order4 ,if the salad is in your care1 prepare it in time and see that the mayonnaise1 if this is needed1 is made in season4 ,set the table according to directions already given4 ,at dusk draw down the shades and light gas and lamps in hall and drawing-room4 ,in passing the soup do not use a tray1 but put the soup-plate down in front of each guest1 from the right4 ,remove the soup-plate from the right1 leaving the service plate untouched4 ,when the hot dinner-plates are brought in1 take up the service plate1 substituting the dinner-plate4 ,bring the meat to the table first1 then place the vegetables on the serving-table4 ,stand back of the carver1 a little to the left4 ,take each plate as he serves it and put it down in front of the guest1 from the right4 ,pass vegetables1 etc41 from the left4 ,follow the same plan as has been outlined earlier in serving salad1 sweets1 and coffee4 ,should you be expected to remain in the dining-room throughout the meal1 the soiled dishes must remain untouched until after dinner4 ,if you are permitted to wait in the pantry1 many of the soiled dishes can be washed during the meal4 ,when coffee has been served1 go up to the chambers1 remove spreads1 shams1 etc41 turn down beds1 and close the blinds4 ,come down to your own dinner1 and then clear the table1 wash the dishes1 and put the dining-room in order for the night4 ,be ready to answer the bell during the evening4 ,about ten o'clock take iced water to the chambers4 ,if up later than the members of the family1 turn out lights and lock up4 ,,the ,,end