earance; it is the valet's duty, in this case, where his master
permits it, to select from the wardrobe such things as are suitable for
the occasion, so that he may appear with scrupulous neatness and
cleanliness; that his linen and neck-tie, where that is white or
coloured, are unsoiled; and where he is not accustomed to change them
every day, that the cravat is turned, and even ironed, to remove the
crease of the previous fold. The coat collar,--which where the hair is
oily and worn long, is apt to get greasy--should also be examined; a
careful valet will correct this by removing the spots day by day as they
appear, first by moistening the grease-spots with a little rectified
spirits of wine or spirits of hartshorn, which has a renovating effect,
and the smell of which soon disappears. The grease is dissolved and
removed by gentle scraping. The grease removed, add a little more of the
spirit, and rub with a piece of clean cloth; finish by adding a few
drops more; rub it with the palm of the hand, in the direction of the
grain of the cloth, and it will be clean and glossy as the rest of the
garment.

2240. Polish for the boots is an important matter to the valet,
and not always to be obtained good by purchase; never so good,
perhaps, as he can make for himself after the following
recipes:--Take of ivory-black and treacle each 4 oz., sulphuric
acid 1 oz., best olive-oil 2 spoonfuls, best white-wine vinegar
3 half-pints: mix the ivory-black and treacle well in an earthen
jar; then add the sulphuric acid, continuing to stir the
mixture; next pour in the oil; and, lastly, add the vinegar,
stirring it in by degrees, until thoroughly incorporated.

241. Another polish is made by mixing 1 oz. each of pounded
galls and logwood-chips, and 3 lbs. of red French vine
(ordinaire). Boil together till the liquid is reduced to half
the quantity, and pour it off through a strainer. Now take 1/2
lb. each of pounded gum-arabic and lump-sugar, 1 oz. of green
copperas, and 3 lbs. of brandy. Dissolve the gum-arabic in the
preceding decoction, and add the sugar and copperas: when all is
dissolved and mixed together, stir in the brandy, mixing it
smoothly. This mixture will yield 5 or 6 lbs. of a very superior
polishing paste for boots and shoes.

2242. It is, perhaps, unnecessary to add, that having discharged all the
commissions intrusted to him by his master, su