The House Servant's Directory

As are wanted in a hurry, therefore you should always have them in readiness, if possible. In this operation, you should always have good brushes and good blacking. These are implements that are indispensably necessary; without which, no credit will be given to the operator. first place you must remove all the dirt from your boots or shoes, with your hard brush. When perfectly clean you must stir upyour blacking with a stick, then apply a little on your black brush, and apply it lightly and smoothly over your boots orshoes, then apply your polishing brush quick and lightly over them, and in a few minutes you will have a beautiful polish. Should any brown appear, do, by not putting on the blacking'even, then apply your blacking brush lightly over it a second time, and by this process you will have a beautiful polish. When you have ladies' shoes to clean, be very clean and careful about them. As the linings are white, you must have clean hands, as the lining is apt to get soiled; some of these shoes are cleaned with milk, or the whites of eggs, such as Morocco, or any kind of glazed leather whatever. You must apply the mixture with a sponge, and lay them before the fire or in the sun to dry; a brush, or a silk handkerchief; this will give them a fine polish. You find it necessarj'', once in a while, to grease gentlemen's boots and shoes, especially in winter time, as the leather is apt to crack with the wet and cold. You find, by referring to the Index, full directions for rendering boots and shoes perfectly water proof. I therefore proceed to the next branch of work that is requisite to get out of the way as early in the morning as possible.

From The House Servant's Directory, 1827, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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These, and polished steel irons, are things that require great care and attention to keep them bright and free from rust; I therefore shall give you some instructions how to keep them in good In the first place, if the bright bars are dirty and black, use the following mixture. Take half a pound of soft soap. Put it into one quart of soft water and boil it down to a pint, then take some emery and mix in a portion of liquid. Brush off all the soot and dirt from your grate, and a piece of thick cloth and dip it into the mixture, then rub quick and hard, and in a few minutes you will get off all the black and dirt. After which crocus and wet it with N. E. rum, or gin, to the consistency of paint, with a piece of flannel dipped into rub it quick and hard, until the bars, &;c. become bright, then take some old pieces of linen or cotton, which you must have for this purpose, and rub all the mixture clean off. Then take a of leather and some dry rotten stone, and in a few minutes quick rubbing, you will have a If your fire irons should happen to get rusty, as they often do in damp weather, and especially is no fire in the room, rub a of flannel dipt in sweet oil, then shake over them some fresh slacked lime, and let them lay for twenty-four hours, or if necessary, in this state, then take a piece of flannel and give them a good rubbing the lime and oil is clean off, then use the crocus and gin as above directed, and polish off as the is a most sublime method of polishing and cleaning all polished steel articles, &c.

From The House Servant's Directory, 1827, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is another part of your work that requires much as such articles are spoiled not being properly attended to. first place you never should pour boiling water on a tray, as it makes the varnish crack and peel off. When your japan trays are dirty, take a sponge and dip it in warm water, rub on a little soap, and wash your tray this; wipe it dry, and if it looks smeary, dust a little flour over it, and polish off with a dry cloth. is the most safe and best way to clean and polish japanned tea trays. If your paper trays get spotted, take a of flannel, dip it in some sweet oil, and rub it over the if any thing can take them out, this will. Polish off with a soft cloth, then lightly an old silk handkerchief, which you must keep for this purpose. In the next place you must be very particular in wiping out your tea urn after it is emptied. Never any wet on the outside, for it marks after it. Always make it a general rule to put away in its proper place; and leave your glasses, trap's, or dirty any longer you can get a chance to wash them and put theba away; for if they are around, they are apt to get broken, and of course it be laid to your negligence, which surely it is. are many houses may go into and find the pantry in a sad dilemma, and at an hour of the day when a servant ought to be ashamed to his so disorderly. is nothing that points out a good, capable servant, so as to see his things kept in good order, and in their proper places.

From The House Servant's Directory, 1827, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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are articles that should be taken great care of, as they are generally very expensive, and if not taken care of, they are easily spoiled. If tea or coffee urns are silver or plated, you must clean, as under the head of Plate; but if they are bronze, you must clean them as per direction in the Index. Be very particular when you put by your urns, that they are perfectly dry inside; if not they are apt to get musty. Should you put by your urus to remain any length of time, take and fill them with old paper; it is a very good plan to covers made for your urns, as this prevents the flies dirtying them, and likewise keeps them free from dust or damp. be very careful when you are filling your urn, that the water or coffee is on a level with the heater, if not the heater is ver^'' apt to burn the sides and top of the urn. You be very careful when you put in your heater, that you do not let it down too heavy, as is great danger of breaking the bottom of the urn. Tea and coffee urns are often spoiled through servants not studying such observations as these. There should be a proper hook to put in the heater and to take it out, and by this way you will never injure your urn. In the next place you must your water that is for tea, boiling, before you put it into the urn, for it is impossible to make good tea if the water does not boil, even, if the tea is of ever so good a quality. Now, my young I have here given you instructions concerning yonr tea and coffee urns, and how to manage them; therefore I trust that you will imitate them as near as possible, and always study to give general satisfaction to those you serve.

From The House Servant's Directory, 1827, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Now, my young friends, I shall give you some instructions how to set out your breakfast, dinner, and tea tables; but will give you instruc-- tions for your breakfast table. In the first place, say all your things are clean and in readiness in. your pantry, as be, and that your family for breakfast consists of six or eight people. dust off your table clean, and spread your cloth neatly, observing that the centre crease is right in the centre of the table, and that it don't hang longer at oneend than at the other: then proceed to set out your breakfast tray; laying a cup and saucer for each person, with a teaspoon in each saucer, at the right hand.side of the cup; then set in the centre of the tray, your sugar pot on the right hand, your creatij pot on the left, and your slop bowl in the centre^ with your tea pot behind so as to be right under the tea urn, and that the tap of the urn may reach it, when on the table. As soon as you have done, set tray at the end of the table where the lady sits that pours out the tea, then put around your plates, one for each person, putting them at a proper distance from each then your knife and fork to each small plate, the knife on the right hand, the fork on the left, with the end of the handles even with the edge of the; you must always have salt on the table, as most families have eggs, or some kinds of meat on the table for breakfast. In summer, you must put your butter and cream to cool some time before you have set your table. If you have not a proper cooler, take a large bowl, and half fill it with water, then put a small plate in the bottom of the bowl, then put in your butter and cream pot, then a small piece of ice, if you use any. is a very good method to cool your butter and cream for breakfast. If your breakfast table is rather small you must spread a napkin on a small stand, place it on the left hand side of the lady that makes tea; place on this the tea caddy, and if is not room on the breakfast tray, for all your cups and saucers to be placed tiniform, you may put the remainder on the stand. Remember to put on a for your bread and one for the butter, and if any cold meat is put on the table lay a dinner knife and fork to it for carving; and if there are eggs, do not forget the spoons; and don't use egg cups a^d stands, you Oiust put on wine glasses. If any of your family like mustard meat, you must put the cruet stand or casters on the stand. When you have every thing properly arranged on your breakfast table, then put round the chairs, and if it is cold weather, see that your fires burn well, and your room comfortable, against the family come down to breakfast; then see that the water boils, and that your heater is in good order for your urn. fill your urn before you put in heater; and don't forget your urn ring if they use one. When you take in the urn, place it exactly behind the tea pot, that the tap 'may come over it, and be near enough to the person that makes tea that they may turn it the tea pot without standing up. Whatever you have to carry in for breakfast, such as toast, rolls, eggs, &c. always take them in on a waiter carry in, or hand any thing with the naked hand, as it looks very ungenteel. Now I have given you full instructions for your breakfast I shall proceed to give you instructions for your dinner table.

From The House Servant's Directory, 1827, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In setting out your sideboard, you must study neatness, convenience, and; as you think that ladies and gentlemen that have splendid and cosily articles, wish to have them seen and set out to the best advantage. seen at parties, where I have been attending, side boards and side tables set out in such a manner that they looked quite in a state of confusion; whereas, if they were set out in a proper order, they would make a magnificent appearance. There are some old and experienced servants, that will set out their tables and side boards with such a degree of taste and neatness, that they will strike the eyes of every person who enters the room, with a pleasing sensation of elegance.. The grapes which are to go on with the dessert, &c. with all the spare glasses that are for dinner, must go on the sideboard, with your champaign, hawk, and ale glasses. all these are properly arranged, they make a grand display. Your glasses should form a crescent, or half circle, as this looks most sublime. ]f you should have a light on your sideboard, you must leave a vacant place behind your glasses for it; in forming the crescent, your highest glasses must be the farthest off, and the smaller ones in an inner circle. Let them be put two and two, that is, one large and one small, that you may have them ready when wanted. In the space between the glasses, place your cruet-stand or casters, must be right in the centre of the sideboard, and about two inches from the edge; then put at each side of your casters your two water decanters, then your small silver hand waiters, one on each side of each water decanter, then your wine for the dessert, in the silver coursters, in the same manner; then if there is any vacancy left, you may fill it up with some 5* spoons, as spoons, &c. give a brilliant display. If your sideboard is very large, you may put your finger glasses on it, but mind that every thing looks uniform. In the next place, put your plate in the most convenient place, with your knife trays and clean cloths spread in them. Keep one of them for removing the knives from the dishes, before you take the dishes from the table. You never should take a dish from the table with the knife and fork in it, as it is very dangerous; if the knife or fork should fall off, it might perhaps stick foot, or, on the other hand, dirty the carpet, is a very disagreeable thing, and is sure to give dissatisfaction to the lady of the family. There are many such disasters as this that happen the servant's not attending properly to the regular rules of waiting at table. are many servants that put themselves quite in a state of confusion, by being in too great a hurry. The beauty of a servant is to go quietly about the room changing plates or dishes; he never should seem to be in the least hurry or confusion, for this plainly shows he is deficient of his duty. A man that knows his business well, should hold of things as a first-rate mechanic, and never seem to be agitated in the least. always have a quick, but light and smooth step, around the room while waiting; practice soon bring you to this. And in the next place you wear tight shoes or thin pumps while waiting at dinner, as it impossible for you to go and light, if you wear heavy shoes or boots, in the parlour.

From The House Servant's Directory, 1827, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put round your dessert plates one before each person, then your wine glasses, placing two on the right side of each plate, then put on your wine coursters, or decanter stands and wine; if only two, put one near the corner, top and bottom, on the right side. If four, one to each corner. If different wines, place them so as to match cross corners; recollect to observe the same rule in putting on the dessert as the other courses, unless you have more dishes in number, in this case you may put on the dishes, top, middle and bottom; before you put on the sides, if you have a cake, put it right in the centre, with your sugar basin and cut-glass pitcher between the top and bottona dishes, in a right line down the centre of the table. Then put round your side dishes, beginning at the bottom on the left side, observing to keep them at equal distance from each other, and all your dishes to match in colour and size as near as possible, as this is the beauty of putting on your dessert. When you have all your dishes on the table, put a knife to your cake, and half a dozen oflarge spoons reverse to each other, down the centre of the to serve the dessert with. Should there be blancmange or ice creams, lay a small pile of plates top and bottom; when there are ice creams, you must stop to serve it round to the company, until all are helped, then proceed to take all the dirty things out of the room, with as little noise as possible; let your clean things, on the sideboard and sidetable remain until you clear away, after the company has retired from the room. Never seem to be in a hurry or bustle in leaving the room. When all your dirty things are cleared out, shut the door after you very gently, as you should never make more noise in the parlour than you can possibly help.

From The House Servant's Directory, 1827, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In some houses the drawing room is up stairs; should this be the case where you live, you must 6* be very careful when carrying your tea and coffee up stairs, that you do not slop it over into the saucers, as this would have a slovenly appearance to the company. Your tray should be large, if there is ranch company, that the ladies may take their cup and saucer with ease. At the first round you should have one cup of tea between every two of coffee, as they generally take more coffee than tea at the first round. When placing your cups and saucers on the tray, be particular and have them all uniform and not crowded; with your sugar and cream in the centre, and the sugar tongs and handle cream pot towards the company. Have, on another tray, your cake, wafers, toast, bread and butter,&c. all neatly arranged to take round after you served tea and coffee to all the company. But if you have a large party, you should have some person to hand round the cake, &c. at the same that you are serving round tea. When you first enter the room with the tea, cast your eyes around the company to observe where the most elderly lady is seated, then proceed forward and help her first, observing lo lower the waiter, that the ladies may take their tea off with ease.

From The House Servant's Directory, 1827, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ladies are all served, then proceed to help the gentlemen, beginning as the ladies. When all the company are served the round, carry out your tray, and wipe it clean if wet, then take another waiter to receive the cups as soon as the ladies and gentlemen are done them. During this interval, hand round your cake, &c. received all your empty cups, rinse them out, and proceed to serve round another course, as before, beginning at the same lady, and going all round, leaving the lady family to be the last lady is served, as the strangers must always be served first. This second round is generally enough, but hand round the cake, &c. once, or twice after, then carry all out room, and, if cold weather, see that all your fires burn well.

From The House Servant's Directory, 1827, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the first place shall address myself particularly to you, and give jou a few hasty remarks on the propriety of servants in dressing, &c. There is no class of people that should dress more neat and clean than a house because he is generally exposed to the eyes of the public •, but his dress, though neat and tidy, should not be foppish or extravagant. A man that lives in a family should have two or three changes of light clothes for the summer, that he may always appear neat and clean. You should likewise have a good suit of clothes on purpose to wear while waiting on dinner, as there is nothing looks more creditable than to see a servant well dressed at dinner. It is a credit to himself and the family whom he has the honour to serve. it a rule always to brush your dinner suit, when your morning's work is done, and every thing put in that you may have them ready when you want to dress for dinner. You should never wear thick shoes or boots in the parlour, or waiting on You have a pair of light pumps, on purpose for dinner, and a pair of slippers is the best thing you can wear in the morning, as they are easy to your feet while running about and doing your morning's work; likewise you are free from making a noise to disturb the family before they are up. You must always be very clean in your person, and wash your face and comb your hair, &c. In the next place wash your feet at least three times per week, as in summer time your feet generally perspire; a little weak vinegar and water, or a little rum is very good for this use, as it is a stimulant, and is no danger of taking cold washing in either. Servants being generally on.the foot throughout the day, it must cause perspiration, which makes a bad smell, which would be a very disagreeable thing to yourself and the company on whom you wait. Now, David, there is one thing more that I must caution you against, that is, running in debt for fine clothes, &c. There are many servants that practise this to their utter ruin, all through pride and vanity, striving even to outvie their master. This is a very unbecoming thing in a servant, and no one would do so but an ignorant person and one that does not know his place: because, in the first place, his circumstances do not allow it. find fault with a servant to dress well, and always to be clean and tidy, but he should not be extravagant, or go above his ability. I have known several servants who dressed so foppish that it looked quite ridiculous, and myself have seen those very same servants afterwards in a perfect state of poverty, and out a dollar to help themselves. Consider, my young friend, that when sickness comes on, and no friends or relations to look to you, and no money laid up to support you, then what good does all your clothes ? does not your pride then make you repent of your folly, and wish that you had been more careful of your money; instead of spending it to support your ignorant pride and folly ? It absolutely makes me think of the fable of the frog and the ox; where the poor conceited frog puffed himself up, thinking to be as large as the ox, but at length he burst. This was all through pride 'and folly; and this I compare to a servant that strives to be in fashion, and spend all his money; then sickness comes on, and he sinks in poverty and death, and is no thought of than the poor frog. But, my young friend, I sincerely hope this never may be the case with you, nor any other that has to earn a living in this capacity; for the holy scripture says, that " the servant must not be above his master;" therefore I hope you follow those examples.

From The House Servant's Directory, 1827, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take oae pound, or whatever quantity you choose, of best yellow wax, scrape it very fine, then put it into a pot or pipkin for that purpose, pour over it as much spirits of turpentine as will cover it; you must let it stand 24 hours before you use it. If your furniture is to be perfectly clear and light coloured, you may not add any to it. But if it is required to be of a dark colour, you may add to it half an ounce of rose pink, or alkanet root in fine powder; mix them well together; and with a soft brush, or piece of flannel, rub quite even over the tables, or whatever furniture you are going to clean; rub quick and even, and off with a piece of flannel, and an old silk handkerchief afterwards. 4.—FURNITURE OIL FOR MAHOGANY, Take one pint of cold strained linseed oil, half an ounce ofalkanet root, half an ounce of rose pink, put them into a bottle or jar, shake it up well together. It will be fit for use in twenty-four hours; you must be very careful when putting it on your furniture; apply it on with a piece of woollen cloth or flannel, and put it very even over your furniture, rub it quick and it is perfectly worked in, then polish off cloths, and you will soon have a beautiful polish; you must be careful and rub the edges of your tables that the ladies or gentlemen may not get their clothes soiled. 5.—ITALIAN VARNISH, MOST SUPERB FOR FUR-

From The House Servant's Directory, 1827, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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PARTIES, &:C. Take one pint of milk, one ounce of spirits of turpentine, two dessert spoonfuls of sweet oil, mix them well together, put the mixture into a bottle for use. When your tables are very dirty and stained with wine and fruit, after a party, &c. shake up your mixture and pour some out into an old saur^mm cer, or any thing yon may have for that purpose, dip into it a piece of flannel, and wash your tables quick and even all over, then dry and off with some old linen cloths. By this method, your tables will become a light colour, and look most beautiful when cleaned oiF furniture oil, polish, or varnish. 9.—TO TAKE THE BLACK OFF THE BARS OF POLISHED

From The House Servant's Directory, 1827, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one pound of soft soap, one quart of rain or soft water, put them in a sauce pan and boil it to one pint, then take some of this jelly and mix it with some emery, No. 3. and apply it to the bars of your grate with a of coarse Rub hard and quick, and it will remove the black in a iew minutes. 10.— TO

From The House Servant's Directory, 1827, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take some best black lead finely powdered, add to it the whites of three eggs well beaten, then pour it some sour beer, or porter, the latter is preferable, mix it well together, to the consistency of liquid blacking, then these ingredients must be simmered over some hot coals for twenty minutes; vfhtn cold, pour it into a junk bottle for use; apply it on your grate with a soft brush, and off in the same manner as you would a boot. This will give a beautiful polish, and hold for some time, by dusting it off in the morning, after you make your fire, with an old cloth, and your hard brush. 8* 13.—ANOTHER EXCELLENT BLACK MIXTURE FOR Take some good fine black lead finely powdered, mix with three sour apples beat up to a paste, pour on some good vinegar it is to the consistency of blacking, and apply it in the same manner as the preceding receipt; this will give a beautiful polish.

From The House Servant's Directory, 1827, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take half a pound of chalk, scrape it and roll it into powder, then sift it through a sieve, then mix into it half an ounce of quicksilver; when well mixed, add two ounces of hartshorn balls in fine powder, then mix all extremely well together. To use this, take some of this powder and apply it lo your plate with your naked hand, observing to rub it well and even all over; then polish off" with your leather; or take some of the powder and work it into your shammy leather, and rub your plate per- ^^ fectly well and and as the other. The best way to use this is to make it wet, as you can apply it more even, and is much the safest way for new beginners; to wet this properly, take some spirits of wine and wet it it becomes to the consistency of cream, a piece of sponge, and rub your plate well and even all over. Wipe off with your leather and polish with a clean leather; this will give your plate a most lustre. Once a week is enough to clean with this powder, hot soap suds must be used at other times.

From The House Servant's Directory, 1827, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve in one quart of rain or soft water, one ounce of prepared hartshorn powder, mix together, and put it into a saucepan on hot coals, so as to be scalding hot, then put it as much plate as the vessel may hold, that they may be covered, let it boil a little, then take it out and drain it over a saucepan, and let it dry before the put in some more, and so on until you it all done; put in rags, and to soak up all the water; these will be excellent to clean the plates of doors or any kind of brasses. Polish your silver when dry, with soft leather.

From The House Servant's Directory, 1827, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scrape very fine four ounces of good white soap, pour on it one pint of rain or soft water, scalding hot, dissolve in that water half an ounce of wine ley dried in cakes,(this you can get at the apothecaries) and the same quantity of pearl ashes; mix them all apply it with a sponge on your silver, and wash off in hot soap suds, and dry off hot cloths, which you must hung before the for that purpose; afterwards with your siiammy leather. AN EXCELLENT MASTICK FOR MENDING GLASS, CHINA, StC. whites of eggs, curd cheese, and quicklime, of each an quantity in weight, then begin and beat them all the mastick becomes quite smooth; this may be used in most all kinds of ware; it will cement broken glass, so as to stand fire or hot water without having the smallest effect on the part cemented, but stand like new.

From The House Servant's Directory, 1827, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take half a teaspoonful of black pepper, in powder, one teaspoonful of brown sugar, and one tablespoonful of cream; mix them and place them in the room, on a plate, where the flies are troublesome, and they will soon disappear. 33.—-TO RENDER OLD PICTURES AS PINE AS NEW. Boil in a new pipkin for the space of one quarter of an hour, one quarter of a pound of bril. or grey ash, and a little Genoa soap it is lukewarm take a soft piece of sponge and pass it even all over your pictures; dry, pass it lightly some olive die, and in five minutes wipe it off with a piece of old silk, or; this will make your pictures look as well, and have as fine a gloss, as when new.

From The House Servant's Directory, 1827, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dilute one quarter of a pound of Venice turpentine in one gill of spirits of wine, if too thick, add some more spirits of wine, until of the consistency of milk, then lay one coat of this on the right side of the print or picture, and when dry it will shine like glass; if not to your satisfaction, lay on another coat, and it will have a most brilliant effect.

From The House Servant's Directory, 1827, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take the yolks of four hard-boiled eggs, rub them through a sieve, and add to them one teaspoonful of salt, mix well up, then add two spoonsful of made mustard, stir well up, then add by one spoonful at each six spoonsful of salad oil; mix this well together it becomes as smooth as mustard, then put in one teaspoonfol of anchovy sauce, and one gill of cream or new milk, and stir well together; and last of all put in by degrees some good vinegar; I don't state the quantity of this, as is much stronger than others, this must lay in your own you make it too sharp with vinegar, add one tablespoonful of fine white sugar in powder, soften it, and give it an excellent flavour. it for use. This will keep for any length of time, in the hottest weather; and is excellent with any kind of salad or boiled slaw, and is a relish with fish. Shake it well up before you put it on your salad.

From The House Servant's Directory, 1827, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one quart of water that corned beef has been boiled in, skim off any fat that may remain, then strain it, and when cool put it into a junk bottle, then grate some horseradish, about two dessert spoonsful, and put into the bottle and shake up, and cork it tight. When you want to mix your mustard, take whatever quantum you think necessary, but you should never mix more than half your mustard pot full at once, as it is when first mixed; first put the flour of mustard in a tea cup, add to it half a teaspoonful of mix then put liquor, by degrees, may not it too mix extremely well it becomes quite smooth; this method of mixing mustard is absolutely the best ever met with, as it much surpasses any other, both in strength and flavour.

From The House Servant's Directory, 1827, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a strong ley of pearl ashes and soft water, then add some fresh unslacked lime, stir it extremely well together, then let it for fifteen minutes, and bottle it off, and cork it Before you use it, have some water ready to lower it, as it generally is very powerful; scour the part affected, and rinse it with clean soft water. Don't let the liquor lay too long on the part affected, or it will remove the colour from the board, &c. therefore you must do it with care and expedition.

From The House Servant's Directory, 1827, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take four pounds of clean picked currants, put aside two and a half pounds of them, and squeeze the remainder; then put this in a preserving pan, with four pounds of sugar; when come to a syrup, put in the remainder of the whole currants along with the one and a half pounds of juice, and boil it to the greatest perfection.

From The House Servant's Directory, 1827, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat in a pan half a pint of water, then put into it sugar to the quantity of flowers; boil, skim, and thicken it to a proper consistency done, put it into a glazed pot or pan and cover it over with a linen cloth, through which pour the syrup, 9* upon the flowers; these being deadened, put altogether again the same piece of and squeeze thera; it into another vessel, then bottle and cork it; the quantity of sugar requisite for this syrup is generally one pound and a half to every four ounces of flowers.

From The House Servant's Directory, 1827, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve in water four pounds of loaf sugar to a strong syrup, then take four pouuds of clean picked currants, put them into the syrup, and boil so as to have them covered with the bubbles: after six minutes such a boil, take the pan from the fire, and pour the contents into a sieve, off" all the liquor, then put liquor again the pan, and when you want to try it take a with the skimmer and put it on a if it congeals as it cools, it is fit to pot. N. B. Those who want to spare sugar and have a great quantity of syrup or jelly, at a small expence, may apply only four pounds of sugar to six pounds of currants, only observing to do it rather more than in the manner above; and by this method you will save a great deal of expence in making a large quantity of jelly.

From The House Servant's Directory, 1827, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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into three quarts of hot water, but not boiling, cover it close over for four hours, then rub some sugar to the rinds to attract the essence, and put it into a bowl, and into which squeeze the juice of the lemons; to which add one pound and a half of fine sugar, then put the water to the above, and three quarts of boiling milk, mix and run through a jelly bag until clear; it, choose, and cork; will be most excellent, and will Jceep. 45.—LEMONADE THAT HAS THE APPEARANCE

From The House Servant's Directory, 1827, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare two Seville oranges, and six lemons, as thin as possible, steep them for four hours in one quart of hot water, then boil one pound and a quarter of loaf sugar in three pints of water, skim it, and then add the two liquors to the juice of six good oranges, and twelve lemons: stir the whole together, and run it through a jelly bag until clear, then add a little orange water, if you like the flavour, and if wanted, you may add more sugar; if corked tight it will keep a long time. 47.—TO MAKE RASPBERRY

From The House Servant's Directory, 1827, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take white cinnamon, long pepper, and Cyprus, of each one ounce, round pepper half an ounce, and two nutmegs •, pulverize each article separate, and put them in so different bags, take five quarts of the best vinegar, put into each quart one of the bags, and boil separately quart for three minutes, and all are done, observing to keep each quart and bag by itself in different vessels boil separately six quarts of best wine, then season your cask by rinsing it out with vinegar, then pour boiled » wines and vinegars and then half fill your cask with the worst spoiled wine, and stop it up the vinegar is made, draw off what you please, but fill up again the same quantity that you draw off, of your bad wine; by this process you can draw off and fill again for a number of times, and it will be a most excellent flavoured vinegar. 49.—A DRY POETABLE VINEGAR, OR VINAIGRE EN POUDRE, Wash clean in warm water one pound of white tartar, dry it and powder it as fine as possi})le, wet this with the best sharp vinegar, dry it an oven the bread comes out, or the powder and wet it as before, and so on for ten or a dozen times, and you will have an excellent vinegar powder turn water vinegar; this is excellent for travelling parties to carry with 50.—TO TURN GOOD

From The House Servant's Directory, 1827, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the person is intoxicated drink a glass of vinegar, or a c-up of strong coffee without milk or sugar, or a glass of hot wine.

From The House Servant's Directory, 1827, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take any quantity of the ripest raspberries, squeeze them through a linen cloth, to extract the juice from them, put this in a glass bottle uncorked placed in the sun or on a stove until cleared down, then pour it gently another without disturbing the sediment, to half a pint of this put ©ne quart of water, and sugar to your taste, pour it from one vessel it, and put it in ice to cool, this will be a most delicious cool drink in hot weather, and extremely safe in perspirations.

From The House Servant's Directory, 1827, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve one pound of loaf sugar in two quarts of water, grate it the yellow of five lemons, then mix in twelve drops of essential oil of sulphur, when going to mix your liquid, cut thin some slices of lemons, and keep it cool and it will be most excellent.

From The House Servant's Directory, 1827, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one gallon of water, put to it the juice of ten good lemons, and the zeasts of six of them likewise, then add to this one pound of sugar, and mix it well' together, strain it through a fine strainer, and put it in ice to cool; a delicious and fine lemonade.

From The House Servant's Directory, 1827, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take some soft water, dissolve in it a sufficient quantity of rock alum, so as to render the quite milky, then boil liquor, then soak the handles of your knives, forks, &c. for one hour, then take an old tooth brush and brush them over, after which wrap them in a wet linen cloth to dry leisurely, otherwise it is apt to split. is an excellent plan to whiten ivory. * 69.—A COOLING CINNAMON WATER IN HOT WEATHER. Boil one gallon of water, pour it into a gallon demijohn, set this before the fire, then put it twelve cloves, two ounces of whole cinnamon, then stop up your bottle and put it in a cool; when you want to mix your liquor, put half a pint into two quarts of water, with one quarter of a pound of sugar; cool it in ice before you serve it, and it is a most wholesome and delicious drink as you can take in hot weather. 60.—AN EXCELLENT GOOD RATIFIAj BY F. N. Into one quart of brandy pour half a pint of cherryjuice, as much of currant juice, as much of raspberry juice, add a few cloves, and some white pepper in grains, two grains of green coriander, and a stick or two of cinnamon, pound the stones of the cherries, and put them in, wood and all. Add about twenty five or thirty kernels of apricots. Stop your demijohn close, and let it infuse for one month in the shade, shaking it five or six times in that time, at the end of which strain it through a flannel bag, then through a filtering paper, and it and cork close for use; you can make any quantity you choose, only by adding or increasing more brandy or other ingredients, &c.

From The House Servant's Directory, 1827, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take halt" a pint of the best essential spirits of anise-seoicls, put this into three quarts brandy with one quart of boiled if not sweet enough, add some clarified sugar, and strain through a jelly bag, this it a delicious and wholesome water, and a fine stomachic.

From The House Servant's Directory, 1827, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take half a pound of crude honey, the yolk of a new laid egg, and the bulk of a nut of aromatic mix all put some on the spots; having left it there awhile, then wash it off with clean water, and the spot will immediately disappear. This receipt is of great importance to servants that have the care of their masters wardrobe, and in many other similar cases.

From The House Servant's Directory, 1827, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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OIL fec. Takq a piece of white soap, shave it very put it into a junk bottle with rather a wide neck and mouth, half fill it with ley, then add to this the bulk of a nut of ammoniac salt, and two yolks of fresh eggs, cabbage juice and bullock's gall, of each half an ounce weight, and one ounce of salt of tartar in fine powder; cork your and lay it in the sun for four days, after which it fit for use. You must apply to the oil spot with a piece of white flannel, rub hard and let it stand five or ten minutes afterwards, then rince off with clean soft water, and hang out to dry.

From The House Servant's Directory, 1827, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pour one quart of soft water on one pound of burnt pot-ashes; in twelve hours after pour it ofl^ in another vessel, then put in a handful of marsh mallow leaves, with two bullocks' galls; boil these altogether until the leaves go to the bottom, set this decoction in the sun for four days, wards take whatever colour you want, boil it with the cloth in the liquor, and let it soak in the liquor for twelve days, and the colour of the cloth will be restored, as prime as ever.

From The House Servant's Directory, 1827, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil in one pint of soft water for half an hour two ounces of alum, put in two ounces of white soap scraped fine, and one pound of alum, let it boil for five minutes longer, it up and let it stand in the cool for four days, then bottle it, and with this composition you can out any kind of spots whatever from white cloth. Apply this with a piece of white flannel, rubbing the spots hard and quick, afterwards rinse with clean soft water, let the garment or piece of cloth hang out in the air one or two clear days and nights. Ob. A

From The House Servant's Directory, 1827, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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OF Take one pound of Venitian white soap, six yolks of eggs, and one dessert-spoonful of salt in fine powder; incorporate these all then add a sufficient quantity of the juice leaves of white beet; then make up this composition into small cakes, which dry in the shade. To apply these, first wet the spot over with clean soft water, then rub it over on both sides with the soap, then let it be rinsed in clean water, and the spots will disappear, hang out to dry, and wards brush it. TURKEY CEMENT FOR JOINING METALS, &C. Dissolve six pieces of mastic as as common sized peas, in as much spirits of wine as is sufficient to make it into a liquid; in another vessel dissolve as much isinglass which has previously soaked in soft water until soft, in brandy, as make two ounces in weight of strong glue, then add two small pieces of ammonicum, which must be rubbed until dissolved, then beat all up together j when cool, put it a phial and stop it when you want to use it put the phial into warm not boiling, apply it a piece of stick formed as a knife, for that purpose.

From The House Servant's Directory, 1827, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one pint of rain or other soft water, dissolve in it half an ounce of oxalic, citric, or tartaracid; the half ounce be sufficient to mix the pint strong enough, cork it very and shake; to use it, lay the part affected over a bowl of hot water, but not to touch the and let the steam evaporate through, then shako* up the solution and dip a sponge into it, and rub well the part affected the stain disappears, then hang it out in the sun, and solution not hurt the finest fabric.

From The House Servant's Directory, 1827, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a large handful of fig leaves, in two quarts of rain or reduced to one pint, then squeeze the leaves, and put the liquor into a bottle, cork it tight. The way to apply this is to rub the article with a piece of sponge dipped in the liquor, and the slain immediately disappear.

From The House Servant's Directory, 1827, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one ounce of powdered ginger, half an ounce of cream tartar, one large lemon cut in slices, two pounds of loaf sugar, and one gallon of let them be well mixed let them simmer over the fire for half an hour, put in one table-spoonful of yeast, and let it stand to ferment, and when done, boUle tie the corks with twine, put it in a cool place, and be fit for use in five or six days. is delicious in hot weather.

From The House Servant's Directory, 1827, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take eight gallons of boiling water, add to it eight gallons of cold, mix with this sixteen pounds of molasses, and six table-spoonsful of best essence of spruce, and half a pint of good yeast; keep your keg in a temperate place, let the bung-hole remain open for two days, after which stop it up tight, or it off. it will be fit for use in a few days; you can make any quantity you choose, by either adding or diminishing the ingredients, &c.

From The House Servant's Directory, 1827, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one dessert-spoonful of acid salt of lemon, half a pound of good white sugar, two quarts of real boiling water, one pint of Jamaica rum, and half a pint of brandy, add some lemon peel or some essence of lemon, if agreeable, four drops of the essence is enough; then pour it from one pitcher to another twice or thrice to mix it will be a most delicious and fine flavoured punch.

From The House Servant's Directory, 1827, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take half an ounce of best black varnish sealing wax, rectified spirits of wine two ounces, powder the sealing wax and put it into a four ounce phial, digest them in a sand heat, or near a fire, until the wax is quite dissolved; lay it on the hat when warm, with a soft paint brush, be careful to lay it on very gives straw or chip hats a fine stiffness and a glaze, which will resist all wet and storm.

From The House Servant's Directory, 1827, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two pounds of hog's fat, one pound of best ivory black, mix them together, then add spirits of turpentine to bring it to the consistence of paint; apply it on your harness with a brush, in the same manner as blacking a boot, off with another, and it will produce a jet black, and is a great preservation to the leather; almost all other compositions are injurious. S3.

From The House Servant's Directory, 1827, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two table-spoonsful of flour, stir it well together to make it free from lumps, then add as much strong beer as will make it to a due consistency; boil slow for twenty minutes, let it be cold before you use it.

From The House Servant's Directory, 1827, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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TAN. Put into half or one pint of soft half an ounce of best saffron, let the water be boiling, let

From The House Servant's Directory, 1827, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take black lead finely powdered, one ounce, ebony shavings one ounce; mix these ingredients in one pint of soft water, boil for one hour; let it until fine, then it for use. To apply this, wet the comb often, and the hair be frequently combed; if a fine glossy black be required, you must add two ounces of camphor.

From The House Servant's Directory, 1827, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one pint of brandy, four ounces of rock alum, the whites of six eggs, half a pint of coarse sand, and two pounds of coarse sugar.

From The House Servant's Directory, 1827, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil two ounces of hops, two ounces of pounded ginger, eight pounds of molasses, in gallons of it is cooled to milk warm, add some yeast to ferment it. This makes a wholesome and agreeable beer, and is not only cheaper, but wil] keep much longer thaa common beer.

From The House Servant's Directory, 1827, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take four table-spoonfuls of ground ginger, one quart of molasses, ten gallons of N. B. First mix the ingredients in a little warm then add the whole complement of and shake it briskly, and in eight hours it will be sufficiently fermented, and is a wholesome and pleasant beer. 101-

From The House Servant's Directory, 1827, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take ten gallons of water, one quart of molasses, ten lemons cut in slices, ten ounces of bruised ginger, the whites of eight eggs well beaten, mix all well together, boil it for half an hour, skim it before it boils, add half an ounce of isinglass, and one pint of yeast; add the yeast when milk warm, leave the bung open for it to ferment; when done, stop it tight to keep, or you may bottle it after six days. You must tie the corks with twine, and put it in a cool

From The House Servant's Directory, 1827, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one quart of rain or soft water, dissolve in it four ounces of good alum; the alum is perfectly dissolved, take it off the coals and skim it it and cork it close. want to use it, dip a soft sponge some of this liquor, which you must pour out into a bowl, and mix with it a soap, say a teaspoonful; rub it well and even over your plate, dry with warm towels and polish with leather.

From The House Servant's Directory, 1827, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half a pound of black rosin, same quantity of red sealing wax, quarter of an ounce of bees wax, melted in an earthen or iron pot it froths up, before all is melted and likely to boil stir it with a tallow candle, which settle the froth till all is melted and fit for use. 1 have now set all the receipts that I thought were the best. I might have given a hundred for 1 have hundreds written off, but all these that I have put down I have tried myself, and find them all genuine; I shall now give you directions for putting dishes, &;c. on table.

From The House Servant's Directory, 1827, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soup, broth, or fish, should always be set at the head of the table; if none of these, a boiled goes to the head, is both boiled and roasted. If but one principal it goes to the head of the table. If three, the principal one to the head and the two smallest to opposite other, near the foot. If four, the biggest to the head, and the next biggest to the foot, and the two smallest dishes on the sides. If five, you are to put the smallest in the middle, the other four opposite. If six, you are to put the top and bottom as before, the two small ones opposite for side If seven, you are to put three dishes down the middle of the table, and others opposite to each other round the centre dish. If eight, put dishes down the middle, and the remaining two on each at distances. If nine dishes, put them in lines, observing to put the proper dishes at the head and bottom of the table. If ten dishes, put four down the centre, one at each corner and one on each side, opposite to the vacancy between two central; or down the middle, and three on each side; each opposite to the vacancy of the middle dishes. If twelve place them in rows of four each; or six down the middle, and at equal distances on each side. Note.— If more than the above number of dishes are required, the manner of laying them on the table must in a great measure depend on the taste of the dresser. Desserts are placed in same manner;—if you have an ornamental frame for desserts, or a bouquet, or any other ornament, for your dinner-table, invariably place them in the middle of the table.

From The House Servant's Directory, 1827, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Hold the great end to your tongue or lip; if it feels warm it is new; if cold, bad; and so in proportion to the heat or cold, is the goodness of the egg. Another way to know, is to put the egg in a pan of cold water, the fresher the egg, the sooner it will fall to the bottom; if rotten, it will swim at the top. is a sure way not to be deceived. Sound eggs may be also known by holding them between the eye and a lighted candle, or the sun. As to the keeping of them, pitch them all with the small end downwards in fine wood ashes, turning them once a week end-waj^s, and they will keep some months.

From The House Servant's Directory, 1827, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Many well-meaning servants are ignorant of the best means of managing, and thereby waste as much as would maintain ft small family, besides causing the mistress of the house much ciiagrin by their irregularity: and many families, from a want of method, have the appearance of chance rather than of regular system. To avoid this, the following hints may be useful as well as economical: iEvery article should be kept in that place suited to it, as much waste may thereby be avoided, vi2. Vegetables will keep best on a stone floor, if the air be excluded,—Meat in a cold dry place.— Sugar and sweetmeats require a dry place; so does salt.—Candles cold, but not damp.—Dried meats, hams, &c. the same.—All sorts of seeds for puddings, saloop, rice, &;c. should be close covered, to preserve from insects; but that not pre-- vent it, if long kept. Bread is so heavy an article of expence, that all waste should be guarded against; and having it cut in the room will tend much to prevent it. It should not be cut until a day old. Earthen pans »nd covers keep it best, Straw, to lay apples on, should be quite dry, to prevent musty taste. Large pears should be tied up by the stalk. Basil, savoury, or knotted marjoram, or thyme, used when herbs are ordered; but discretion, as they are very pungent. The best means to preserve blankets from moths is to fold and lay them under the feather-beds that are in use; and they should be shaken occasionally. When soiled, they should be washed, not scoured. Soda, by softening the water, saves a great deal of soap. Jt should be melted in a large jug of water, some of which pour into the tubs and boiler; and when the latter becomes weak, add more. The new iniprovement in soft soap is, if properly used, a saving of near half in quantity; and though sometimes dearer than the hard, reduces the price of washing considerably. Many good laundresses advise soaping in warm water the night previous to washing, as facilitating the operation with less friction. Sonp should be cut with a wire or twine, in pieces that will make a long square when first brought in, and kept out of the air two or three weeks; for if it dry quick, it crack, and wet, break. Put it on a shelf, leaving a space between, and let it grow gradually. Thus, it will save a full third in the consumption. Some of the lemons and oranges used for juice should be pared to preserve the peel dry; some should be halved, and when squeezed,- the pulp cut out, and the outsides dried for grating. If for boiling in any liquid, the first way is fruits are cheap, a proper quantity should be bought and prepared as above directed, especially by those who live in the country, where ihey cannot always be had; and they are perpetually wanted in cookery. When whiles of eggs are used for jelly, or other purposes, contrive to have pudding, custard, &,c^ to employ the yolks also. Should you not want them for several hours, beat them up with a water, and put them in a cool place, or they be hardened and useless. It was a mistake of old, to think that the whites made cakes and puddings heavy; on the contrary, if beaten long and separately, they contribute greatly to give lightness, are an advantage to paste, and make a pretty dish, beaten with fruit, to set in cream, &:c. If copper utensils be used in the kitchen, the cook should be charged to be very careful not to let the tin be rubbed off, and to have them fresh done when the least defect appears, and to put by any soup, gravy, &ic. in them, or any metal utensil; stone and earthen vessels be provided for those purposes, as plenty of common dishes, that the table-set may not be used to put by cold meat. Tin vessels, if kept damp, rust, which causes holes.

From The House Servant's Directory, 1827, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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