THE
COMPLETE SERVANT.
THE HOUSEKEEPER.
Although it is obvious that a good education can be no impediment to domestic management, but may be of material assistance in the furtherance of family comforts, yet it is pleasing to reflect that many of the essential duties of life are within the reach of less exalted attainments; and that the woman who has been reared in useful pursuits, and whose chief aim is to perform the social obligations, will seldom fail of acquitting herself with credit and satisfaction, and especially if accompanied with that well-directed ductility of mind which bends its attention to the lesser objects of life, and is frequently found to be essential in the management of a family.
A housekeeper possessed of such facilities, as a ground-work for other qualifications, must be a desirable acquisition in a family where the mistress is of rank and consideration, and feels herself superior to the management of her own household affairs. Indeed, the situation of a housekeeper, in almost every family, is of great importance.—She superintends nearly the whole of the domestic establishment,—has generally the controul and direction of the servants, particularly of the female servants—has the care of the household furniture and linen—of all the grocery—dried and other fruits, spices, condiments, soap, candles, and stores of all kinds, for culinary and other domestic uses. She makes all the pickles, preserves, and sometimes the best pastry—She generally distils and prepares all the compound and simple waters, and spirits, essential and other oils, perfumery, cosmetics, and similar articles that are prepared at home, for domestic purposes. In short, she is the locum tenens, the Lady Bountiful, and the active representative of the mistress of the family; and is expected to do, or to see done, every thing that appertains to the good and orderly management of the household.
She ought to be a steady middle-aged woman, of great experience in her profession, and a tolerable knowledge of the world.—In her conduct, she should be moral, exemplary, and assiduous, as the harmony, comfort, and economy of the family will greatly depend on her example; and she must know, that no occurrence can be too trifling for her attention, that may lead to these results, and whereby waste and unnecessary expense may be avoided.
When the entire management of the servants is deputed to her, her situation becomes the more arduous and important. She will invite and excite their integrity, frugality, and assiduity, by her own liberal conduct towards them, and will shew them, that “according to their pains will be their gains.” Thus will she give encouragement to merit, ensure to herself respectful attention, inspire zeal, and exact a grateful return from all whose dispositions are tractable; she will also find such conduct tend much to her own comfort, and greatly to promote the interest of her principals. She will never discharge a good servant for a slight offence; but will remember, that “to bear and to forbear is the great art of living.” She will endeavour to govern with suavity and mildness; ever stimulating to good conduct, by admonition or praise, when deserved, rather than seeking by threats or harsh measures to correct trifling faults or inadvertencies;—imposing no commands that are unreasonable, nor reproving but with justice and temper. If servants have hardships to undergo, she will let them see, that she feels for the necessity of urging them. To cherish the desire of pleasing in them, she will convince them, that they may succeed in their endeavours to please her. Human nature is the same in all stations. Convince the servants that you have a considerate regard for their comforts, and they will be found to be grateful, and to reward your attention by their own assiduity: besides, nothing is so endearing as being courteous to our inferiors. A most excellent maxim is,
By these, and similar means, bad servants may be converted into good ones, and the whole household rendered comfortable and happy.
The prudent housekeeper will carefully avoid all approaches to familiarity; as that destroys subordination, and ultimately induces contempt; and then, “Her occupation’s gone.” When servants are indisposed, she will best consult the feelings of her superiors, as well as her own, by remitting their labours, paying them attention, giving them advice, and the assistance of suitable food and comfort. Tenderness and assiduity, in such cases, have great effect;—and in the language of humanity, is half a cure.
Female servants who would pursue an honest course, have numberless difficulties to contend with, and should, therefore, be treated kindly. The housekeeper in a great family, has ample means of doing good; and she will, doubtless, recollect that it is a part of her duty to protect and encourage virtue, as the best preventive from vice.
It behoves every servant to maintain a good character, nor ought it to be refused when due.—Servants have nothing to depend on but their good name, which it would be the height of injustice wantonly to deprive them of.[5] It ought to be made a point, by all persons hiring servants, most scrupulously to enquire into their characters, from their last places.—To refuse countenance to the bad, and to encourage the good servant, are indispensable duties which we owe to society.
In families where there is a house-steward, the marketing will be done, and the tradesmen’s bills will be collected, examined, and discharged, by him; but in many families, the business of marketing, and of keeping the accounts, devolves on the housekeeper. It is, therefore, incumbent on her to be well informed of the prices and qualities of all articles of household consumption in general use; and of the best times and seasons for procuring them, in order that by comparing prices and qualities, she may be able to substitute those that are most reasonable, but equally to her purpose, and best attainable, for others that are more costly or more scarce.[6]
Before the housekeeper goes to market, she will look over the larder with the cook, especially when company is expected, and on a Saturday, and consider well what things are wanted, not forgetting even the smaller articles, that so there may be no necessity for sending out in a hurry, or on a Sunday, for any thing.
The best and most economical way possible for marketing, is to pay ready money for all that you can, especially for miscellaneous articles, and to deal for the rest with the most respectable tradesmen, whose bills should be settled weekly, or, at any rate, frequently, to prevent mistakes; without these precautions, even those of much experience, may chance to be cheated by unprincipled strangers, with old poultry—stale fish—tough mutton—or cow beef.—It should always be recollected, that without good provisions the skill of the cook will avail nothing.
But, by whomsoever the provisions may be bought, it behoves the housekeeper to examine them as they come in,—to see that in weight and measure they agree with the tickets sent with them,—and to make the necessary arrangements, in conjunction with the cook, for their due appropriation.[7]
Besides being a good market-woman, the housekeeper ought to be ready at figures, and to understand the nature of common accounts, as it will generally be her business to keep the detailed accounts of the family, to examine the tradesmen’s bills by the checks, to pay them, and pay for all miscellaneous articles as they are brought in, for which vouchers must be given, to be produced when the account is settled; and to avoid the possibility of mistake, this should be done weekly, or at short and stated periods; for this purpose, a book must be kept, in which entry should immediately be made, of all monies paid, and in the evening, the book should be cast up, and compared with the cash in hand, by which means, any omission that might have taken place in the course of the day may easily be recollected and set right, and the account will be ready for inspection when called for.
The elegant and tasteful arrangement of the table is a very essential object in every Establishment; and when that department devolves on the housekeeper, will require her very serious consideration; as much of the credit and respectability of the family will depend on her.—Economy, taste, and tact must necessarily be displayed, and its execution involves much judgment, great attention, and unceasing assiduity. In order to have a table well served, and tastefully arranged, the skill and ingenuity of the cook, as well as the housekeeper, will be required—of the cook to dress it according to the fashion, and of the housekeeper, afterwards, to see that it be dished and served up according to the present costume.[8]
The etiquette of the table being arranged by the bill of fare, previously made out, and the dishes laid in order below stairs; it is the province of the housekeeper, when dinner is served up, to see that the butler has placed them properly on the table above; this requires a quick glance of the eye, and a correct taste to measure distances,—and to see that the dishes accord with each other, and thereby form a pleasing, inviting, and well-grouped picture.[9]
The housekeeper will employ the little leisure time she may have before the servants’ dinner hour, which in most families is generally early, in preparing the best pastry, or in doing any other things she can assist in, preparatory to the family dinner; at any rate, she will look around and see that the household business is, every where, going on regularly, and the culinary preparations getting forward. She then takes her seat at the head of the table, in the steward’s, or her own room, with the principal female servants and the men not in livery. In this situation she will have to carve, and as she will occasionally be required to assist the cook in dissecting a dish to be sent up stairs, it is indispensably necessary that she be proficient in the art of carving: and besides, to carve meat well, is a great saving.[10] It would argue prudence and economy in her, to see that the pieces of bread which are brought down stairs, be eaten at this table, or in the servants’-hall, and it would be extravagance to suffer new bread to be eaten below stairs.
When the dinner is gone up, her attention will be directed to the dessert, which she prepares and lays out in her own room, previous to the removal of the cloth above stairs; when she makes her appearance with it, and arranges it on the dining-room table.
The Housekeeper now begins to find herself at leisure; by this time too, the maids will have done the principal part of their work above stairs, and the cook, kitchen-maid, and scullion, have washed up, and cleared away every thing, and cleaned up the kitchen.—After tea, the provident housekeeper will begin to think about to-morrow; evening being the best time for preparing all things that are likely to be wanted soon.—Small quantities of spices should be pounded and ground, and laid by in bottles, well corked, ready for use.—Much less spices are necessary, in gravies, &c. when thus prepared, than when boiled whole.—Raisins may be stoned, if wanted next day.—Currants may be washed, picked, and perfectly dried. White sugars should be broken, or pounded, rolled with a bottle, and sifted. Some of the oranges and lemons, to be used for juice, should be pared, and the rind put by to dry; and of some, when squeezed, and the pulp scraped out, the rinds may be kept dry for grating.
[The Salary of the Housekeeper is from twenty-five to fifty guineas per annum, dependent on the extent of the family, and the nature of the business she undertakes.]
Useful Memorandums.
Provisions that will keep, should be laid in in quantities when cheapest, to be ready when wanted.—The best of all kinds are the most economical, not only because they are best, but also, because they go furthest.
As sugar is an article of considerable expense, it is to be understood that, of the white sugars, the most refined goes furthest and sweetens best. Chuse those that are close, heavy, and shining.—The best sorts of the brown have a bright gravelly look. The coarser sorts are strongest and fittest for wines, sweetmeats, &c.
The only certain road to regularity, is to do every thing in its proper time—keep every thing in its proper place—and apply every thing to its proper use.
The great Dutch statesman, De Witt, attributed the whole art of dispatching a multitude of business, to the doing of one thing at a time.
The want of regularity gives to families the appearance of chance and confusion; on the contrary, order in a family is productive of much happiness.
Accustom all the servants under your direction to rise early, and let them breakfast at an early hour. If orders be given betimes in the morning, there will be more time to execute them,—servants will perform their work with more ease,—and less hands will be required. If the economy of time were duly considered, and a regular plan of daily employment laid down, much business may be effected without hurry or fatigue.
As some preparation is necessary in all families for accidental visitors, care should be taken to have things in readiness for lunch, chocolate, sandwiches, &c.
An inventory of furniture, linen, china, plate, &c. should be kept, and the articles examined by it twice a year, at least, or oftener if the servants be changed, and a correct list of the articles delivered into the care of the new servants should be kept.—House-cloths, knife-cloths, &c. should be numbered, and always be accounted for, either whole or in part—which would be done if a note were inserted at the top of the list of the articles delivered out.
Tin fenders, and other things that are painted, should be painted every year or two.—Tin vessels, if suffered to become damp, soon rust, and are eaten into holes.
The best way to scald fruits or to boil vinegar is, to put it in a stone jar on an iron hearth—or to put the jar in a saucepan of boiling water, called a water bath.
THE STORE-ROOM AND STILL-ROOM.
These rooms are entirely under the management of the housekeeper. The store-room is appropriated as a depository for such imperishable articles of household consumption as are in continual request, and may be laid up, when purchased in quantities,—at times when cheapest,—most in season, or best—to be ready at hand when wanted.
☞ Let every thing, not only here, but all over the house, be kept in its proper place, applied to its proper use, and replaced when worn out or destroyed.
N. B. To save the trouble of referring to different places, for the several methods of storing or preserving many articles which are proper to be kept, we shall insert under this head every thing of this description that may occur to us.
Soap will be the better for keeping—indeed, it should not be used when newly made. The cakes should be cut with a wire or string, into oblong squares, and laid up, on a dry shelf, a little distance apart, and across each other, so as to admit the air betwixt them, to harden it.—This method will save one third. Note,—If dried fast, soap will crack and break when wetted.
Candles and soap made in cold weather, are best; and when the price of these articles are likely to be high, a reasonable stock of both should be laid in.—Candles, if kept packed in a chest, will be the better for keeping eight or ten months, and may be kept well, if necessary, for two years.
Starch should be bought when flour is cheap, and may be kept in a dry warm place, if closely covered, as long as may be necessary.
Loaf Sugars should be kept tied up in paper, and hung up in a dry place. Brown sugars should be kept covered up, and in a moderately dry place.
Sweetmeats, Preserves, &c. must be carefully kept from the air, and in a very dry place.
Teas, Coffee, Chocolate, Dried fruits, and generally, all kinds of Grocery and Condiments require to be kept dry and free from air.
The various kinds of seeds and rice, pearl-barley, oatmeal, &c. must be kept in a dry place, and be covered close, to preserve them from insects.
Bread is best kept in an earthern pan with a cover. A loaf should not be cut till it is a day old. The bread that is cut unnecessarily in the parlour, should be eaten at the second table before more is cut.
Writing and other papers, that are constantly wanted, should be bought by the ream or bundle, and kept in a dry place.
Apples should be spread, separately, on clean dry straw, on a dry upper floor, and care must be taken to preserve them from frost.—The Americans throw a clean canvas cloth over them, which will answer the purpose.
Pears should be hung up, singly, by the stalk in a dry place.
Grapes should be gathered before they are ripe, and may also be preserved hung up in single bunches the same way;—or they may be kept in saw-dust, in boxes with covers, to exclude the air—Every bunch being laid apart.
Oranges and Lemons, if bought when cheapest, may be preserved a long time, packed in fine, dried sand, with their stems upwards, and kept from the influence of the air.
Fresh Meat, Poultry, Fish, &c. should be kept in a cool, airy place.
All salted and dried meats, hams, tongues, &c. should be tied up in strong paper, and must be kept in a cold, dry place, (not in the kitchen) else they will become musty and rancid.
Green Vegetables should be kept on a damp stone floor, and excluded from the air by a damp cloth thrown over them.
Carrots, Parsnips, and Beet-roots, must be kept in layers of dry sand for winter use. Neither these nor potatoes should be washed till wanted.
Potatoes must be carefully covered, to protect them from frost, in winter.
Onions should be tied in traces, and hung up in a cold dry place. If the root of each onion be seared, it can never grow.
Parsley should be cut close to the root, and dried in a warm room.
Truffles, Morels, &c. must be kept in bags in a dry place.
A bag should be kept to save all the waste rags; this will not only be economical, but will prevent litter.
☞ For the management of savoury and sweet herbs, see Vegetables, p. 87.
THE STILL-ROOM MAID.
The business of this servant is to wait on and assist the housekeeper; not only in the distillation of aromatic waters, spirits, and oils,—in the making of essences, perfumery, &c. but also, in the making of pickles, preserves, pastry, and confectionary; in making coffee, &c. to go up stairs; in washing up the china; in the management and arrangement of the store-room; and whatever else she may have to employ her in.
[Wages from eight to twelve guineas per annum.]