A third coachman, or pad groom, will be required to ride
and drive, and to keep clean saddles and bridles. He also has
care of the saddle room.
One man must be appointed hamess cleaner, and he will
bave care of ali hamesses and the harness room, and see that
ali harnesses are clean and in their place.
BI0HT8 AND DUTIE8 OF 8ERVANT8 27
It will need the time of the other men to clean and hamess
horses, and properly attend to them after they are used ; to
clean stable drains and stable ; to keep the place f ree f rom
foni odor ; and to dost, wash Windows, etc.
In order to insure the convenience of the family, and to
prevent the men's being away at meals, etc., it is beat to pro-
vide in such an establishment f or the men's board and sleeping
accommodations, bath, etc«, in the stable.
Daties of Ck>achnian, Ghardener, and Useftd Man
In a small establishment, where f rom two to f our horses are
kept, the coachman should be a man who thoroughly under-
stands bis business, the horses should be properly fed and
groomed, the carriages and hamesses thoroughly cleaned, the
stable and hamess room kept in perfect order and everything
in ita place. If there is not much driving, he should be able
to mow and care for the lawn and carriage drives, feed the
dogs, poultry, etc, black the boots, attend to the furnace, and
keep the celiar clean, remove the snow f rom the walks, and do
odd jobs about the house. In some places where only two
horses are kept, the coachman takes care of the kitchen garden
and flowers, cares for the cow or cows, and milks. He carries
coal to the kitchen, removes garbage and ashes, cleans rugs, and
freezes ice-cream. He must be clean and tidy in his appear-
ance and in his work. Assistance is sometimes given, but this
depends upon the demands of the place.
OHAPTER III
GENERALLr EEOOOBIZED DUTIES IN THE AVERAGE WELL-
APPOINTED HOCJfiEHOLD OF SIX SERVANTS. DUTIES OF
COOK, WAITRESS, FASLOB MAID, CHAMBEBMAU), LAUN-
DRESS, USEFUL MAN.
Daties of Oook
The cook rises and is downstairs at six o'dock, and opens
the door for the furnace or useful man. She makes her fire
and cleans her range, and cooks and serves at seven o'clock the
servants' breakfast. After this breakfast she cooks the break-
fast for the family, which is usually at eight o'clock. While
the family is at breakfast she washes up her kitchen dishes and
saucepans, and tidies up her kitchen. Later she puts on a
clean white apron, and goes to her mistress's room for orders
for the day. The servants bave their lunch at twelve o'clock,
the family at one. The family dinner is at seven or eight,
and the servants bave theirs afterward.
The cook has every other Sunday from three o'clock until
ten-thirty, the laundress cooking the dinner. She has also
one evening in the week after she cooks and serves her dinner,
the laundress washing up for her. The cook takes care of her
own kitchen, ice-boxes, dosets, Windows, and celiar stairs.
Daties of Waitress
The waitress has entire charge of dining room and pantry.
She cleans the sUver, ice-box, china and glass closets, washing
and caring for her glass and dish towels. She also cares for
the billiard room. The useful man looks after the grate fire,
28
RIGHTS AND DUTIE8 OF 8ERVANTS 29
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Page 17
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A third coachman, or pad groom, will be required to ride and drive, and to keep clean saddles and bridles. He also has care of the saddle room.
One man must be appointed hamess cleaner, and he will have care of all harnesses and the harness room, and see that ali harnesses are clean and in their place.
RIGHTS AND DUTIES OF SERVANTS 27
It will need the time of the other men to clean and hamess horses, and properly attend to them after they are used ; to clean stable drains and stable ; to keep the place free from foul odor ; and to dost, wash Windows, etc.
In order to insure the convenience of the family, and to prevent the men's being away at meals, etc., it is beat to provide in such an establishment for the men's board and sleeping accommodations, bath, etc., in the stable.
Duties of Coachman, Ghardener, and Useftd Man
In a small establishment, where from two to four horses are kept, the coachman should be a man who thoroughly understands bis business, the horses should be properly fed and groomed, the carriages and harnesses thoroughly cleaned, the stable and harness room kept in perfect order and everything in its place. If there is not much driving, he should be able to mow and care for the lawn and carriage drives, feed the dogs, poultry, etc, black the boots, attend to the furnace, and keep the celiar clean, remove the snow from the walks, and do odd jobs about the house. In some places where only two horses are kept, the coachman takes care of the kitchen garden and flowers, cares for the cow or cows, and milks. He carries coal to the kitchen, removes garbage and ashes, cleans rugs, and freezes ice-cream. He must be clean and tidy in his appearance and in his work. Assistance is sometimes given, but this depends upon the demands of the place.
CHAPTER III
GENERALLr RECOGNIZED DUTIES IN THE AVERAGE WELL- APPOINTED HOUSEHOLD OF SIX SERVANTS. DUTIES OF COOK, WAITRESS, PARLOR MAID, CHAMBERMAID, LAUN- DRESS, USEFUL MAN.
Duties of Cook
The cook rises and is downstairs at six o'clock, and opens the door for the furnace or useful man. She makes her fire and cleans her range, and cooks and serves at seven o'clock the servants' breakfast. After this breakfast she cooks the breakfast for the family, which is usually at eight o'clock. While the family is at breakfast she washes up her kitchen dishes and saucepans, and tidies up her kitchen. Later she puts on a clean white apron, and goes to her mistress's room for orders for the day. The servants have their lunch at twelve o'clock, the family at one. The family dinner is at seven or eight, and the servants have theirs afterward.
The cook has every other Sunday from three o'clock until ten-thirty, the laundress cooking the dinner. She has also one evening in the week after she cooks and serves her dinner, the laundress washing up for her. The cook takes care of her own kitchen, ice-boxes, dosets, Windows, and celiar stairs.
Duties of Waitress
The waitress has entire charge of dining room and pantry. She cleans the silver, ice-box, china and glass closets, washing and caring for her glass and dish towels. She also cares for the billiard room. The useful man looks after the grate fire,
RIGHTS AND DUTIES OF SERVANTS 29
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