urface; the rims and legs of tables, and the
backs and legs of chairs and sofas, should be rubbed vigorously daily;
if there is a book-case, every corner of every pane and ledge requires
to be carefully wiped, so that not a speck of dust can be found in the
room.

2302. After the breakfast-room is finished, the housemaid should proceed
to sweep down the stairs, commencing at the top, whilst the cook has the
charge of the hall, door-step, and passages. After this she should go
into the drawing-room, cover up every article of furniture that is
likely to spoil, with large dusting-sheets, and put the chairs together,
by turning them seat to seat, and, in fact, make as much room as
possible, by placing all the loose furniture in the middle of the room,
whilst she sweeps the corners and sides. When this is accomplished, the
furniture can then be put back in its place, and the middle of the room
swept, sweeping the dirt, as before said, towards the fireplace. The
same rules should be observed in cleaning the drawing-room grates as we
have just stated, putting down the cloth, before commencing, to prevent
the carpet from getting soiled. In the country, a room would not require
sweeping thoroughly like this more than twice a week; but the housemaid
should go over it every morning with a dust-pan and broom, taking up
every crumb and piece she may see. After the sweeping she should leave
the room, shut the door, and proceed to lay the breakfast. Where there
is neither footman nor parlour-maid kept, the duty of laying the
breakfast-cloth rests on the housemaid.

[Illustration: BANISTER-BROOM.]

[Illustration: STAIRCASE-BROOM.]

2303. Before laying the cloth for breakfast, the heater of the tea-urn
is to be placed in the hottest part of the kitchen fire; or, where the
kettle is used, boiled on the kitchen fire, and then removed to the
parlour, where it is kept hot. Having washed herself free from the dust
arising from the morning's work, the housemaid collects the
breakfast-things on her tray, takes the breakfast-cloth from the napkin
press, and carries them all on the tray into the parlour; arranges them
on the table, placing a sufficiency of knives, forks, and salt-cellars
for the family, and takes the tray back to the pantry; gets a supply of
milk, cream, and bread; fills the butter-dish, taking care that the salt
is plentiful, and soft and dry, and that hot plates and egg-cups are
ready where warm meat or eggs are served, an