fect order should prevail--a place for everything and
everything in its place. A sink, with hot and cold water laid
on, is very desirable,--cold absolutely necessary. Wooden bowls
or tubs of sufficient capacity are required, one for hot and
another for cold water. Have the bowl three parts full of clean
hot water; in this wash all plate and plated articles which are
greasy, wiping them before cleaning with the brush.

2196. The footman in small families, where only one man is kept,
has many of the duties of the upper servants to perform as well
as his own, and more constant occupation; he will also have the
arrangement of his time more immediately under his own control,
and he will do well to reduce it to a methodical division. All
his rough work should be done before breakfast is ready, when he
must appear clean, and in a presentable state. After breakfast,
when everything belonging to his pantry is cleaned and put in
its place, the furniture in the dining and drawing rooms
requires rubbing. Towards noon, the parlour luncheon is to be
prepared; and he must be at his mistress's disposal to go out
with the carriage, or follow her if she walks out.

2197. Glass is a beautiful and most fragile article: hence it
requires great care in washing. A perfectly clean wooden bowl is
best for this operation, one for moderately hot and another for
cold water. Wash the glasses well in the first and rinse them in
the second, and turn them down on a linen cloth folded two or
three times, to drain for a few minutes. When sufficiently
drained, wipe them with a cloth and polish with a finer one,
doing so tenderly and carefully. Accidents will happen; but
nothing discredits a servant in the drawing-room more than
continual reports of breakages, which, of course, must reach
that region.

2198. Decanters and water-jugs require still more tender
treatment in cleaning, inasmuch as they are more costly to
replace. Fill them about two-thirds with hot but not boiling
water, and put in a few pieces of well-soaped brown paper; leave
them thus for two or three hours; then shake the water up and
down in the decanters; empty this out, rinse them well with
clean cold water, and put them in a rack to drain. When dry,
polish them outside and inside, as far as possible, with a fine
cloth. To remove the