« ПредишнаНапред »
ing half a Dozen, which is a Trifle in your Master's Pocket.
Wash the Glasses with your own Water, to save your Master's Salt.
When any Salt is spilled on the Table, do not let it be loft, but when Dinner is done, fold
up the Table-cloth with the Salt in it, then shake the Salt out into the Salt-cellar to serve next Day: But the shortest and surest Way, is, when you remove the Cloth, to wrap the Knives, Forks, Spoons, Salt-cellars, broken Bread, and Scraps of Meat altogether in the Table-cloth, by which
will be sure to lose nothing, unless you
think it better to shake them out of the Window amongst the Beggars, that they may with more Convenience eat the Scraps.
Leave the Dregs of Ale, Wine, and other Liquors in the Bottles : To rince them is but Loss of Time, fince all will be done at once in a general Washing; and you will have a better Excuse for breaking them.
If your Master hath many musty, or very foul and crusted Bottles, I advise you in point of Conscience, that those may be the first you truck at the next Ale-house for Alę or Brandy.
When a Message is sent to your Master, be kind to your Brother-fervant who bringeth it; give him the best Liquor in your keeping, for your Master's Honour; and with the first Opportunity he will do the same to you.
After Supper, if it be dark carry your Plate and China together in the fame Basket, to fave
Candle-light, for you know your Pantry well enough to put
in the Dark, When Company is expected at Dinner, or in the Evenings, be sure to be abroad, that nothing may be got which is under your Key, by which your Master will save his Liquor, and not wear out his Plate,
I come now to a most important part of your Oeconomy, the bottling of a Hogshead of Wine, wherein I recommend three Virtues, Cleanlis nefs, Frugality, and brotherly Love.. Let your Corks be of the longest Kind you can get; which will save some Wine in the Neck of eve ry Bottle : As to your Bottles, chuse the small. est
you can find, which will increase the Num. ber of Dozens, and please your Masters for a Bottle of Wine is always a Bottle Wine, whether it hold more or less; and if your Master hath his proper Number of Dózens, he cannot complain.
Every Bottle must be first rinced with Wine, for fear of any Moisture left in the Wafhing i some out of mistaken Thrift will rince a Dozen Bottles with the fame Wine ; but I would ad. vise you, for more Caution, to change the Wine at every fecond Bottle; a Jill may be enough, Have Bottles ready by to save it ; and it will be a good Perquisite, either to fell or drink with the Cook.
Never draw your Hogshead too low ; nor tilt it for fear of disturbing the Liquor. When it beginneth to run now, and before the Wine groweth cloudy, shake the Hogshead, and carry a Glass of it to your Master, who will praise you for your Difcretion, and give you all the rest as a Perquisite of your Place : You may tilt the Hogshead, the next Day, and in a Fortnight get a Dozen or two of good clear Wine, to dif. pose of as you please..
In bottling Wine, fill your Mouth full of Corks, together with a large Plug of Tobacco which will give the Wine the true Taste of the Weed, so delightful to all good Judges in drinking. When
you are ordered to decant a'suspicious Battle, if a Pint be qut, give your Hand a dexterous Shake, and Thew it in a Glass, that it beginneth ta be muddy
When a Hogshead of Wine or any other Lia quor is to be bottled off, wash your Bottles im mediately before you begins þut, be sure 'not to drain them; by which good Management your Master will fave fome Gallons in every Hogshead.. LA
This is the Time that in Honour to your Master, you ought to shew your Kindnefs to yourFellow fèrvants, and especially tothe Cook ; what signify a few. Flaggons out of a whole Hogshead? But make them drunk in your Prea fence, for fear they should be given to other Folks, and so your Master be wronged But; advise them, if they get drunk, to go to Bed, and leave Word they are fick, which last Caution I would have all the Servants observe, both Male and Female..
Mafter finds the Hogshead to fall short of his Expectation, what is plainer, than that the Veffel leaked ; that the Wine-Cooper had not filled it in proper Time ; that the Merchant cheated him with a Hogshead below the common Measure?
When you are to get Water on for Tea, after Dinner, (which in many Families is part of your Office) to save Firing, and to make more Hafte, pour it into the Tea-pot, from the Pot where Cabbage or Fish have been boiling, which will make it much wholesomer, by curing the acid and corroding Quality of the Tea. Be saying of your Candles,
and let those in the Sconces, the Hall, the Stairs, and in the Lanthorn, burn down into the Sockets, until they go out of themselves; for which your Master and Lady will commend your
Thrifti, ness, as soon as they smell the Snuff. When
your Plate, leave the Whiting plainly to be seen in all the Chinks, for fear your Lady should not believe you
had cleaned it,
If a Gentleman leaveth his Snuff-box, or Toothpick-case, on the Table, after Dinner, and goeth away, look upon it as Part of your Vails ; for so it is allowed by all Servants, and you do no Wrong to your Master or Lady. If
you serve a Country 'Squire; when Gentlemen and Ladies come to dine at your House, never fail to make their Servants drunk, and especially the Coachman, for the Honour of
your Master ; to whom, in all
your Actions, you
must have a special Regard, as being the beft Judge: For, the Honour of every Family is deposited in the Hands of the Cook, the Butler, and the Groom, as I shall hereafter demonstrate.
Snuff the Candles, at Supper, as they stand on the Table, which is much the securest Way; because, if the burning Snuff happeneth to get out of the Snuffers, you have a Chance that it may fall into a Dish of Soup, Sack-posset, Rice-milk, or the like, where it will be immediately extinguished with very little Stink.. When
have snuffed the Candles, always leave to will of itself burn away to Ashes, and cannot fall out and dirty the Table, when you snuff the Candles again.
That the Salt may lie smooth in the Saltcellar, press it down with your moist Palm. When a Gentleman is going away,
after dining with your Master, be sure to stand full in his View, and follow him to the Door, and,
have Opportunity, look full in his Face, perhaps it may bring you a Shilling ; but, if the Gentleman hath lain there a Night, get the Cook, the House-maid, the Stable-men, the Scullion, and the Gardener, to accompany you, and to stand in his Way to the Hall, in á Line on each side him: If the Gentleman