knick-knacks about
the room, it is certainly better for the mistress to dust these herself,
as a maid-of-all-work's hands are not always in a condition to handle
delicate ornaments.

2346. Now she has gone the rounds of the house and seen that all is in
order, the servant goes to her kitchen to see about the cooking of the
dinner, in which very often her mistress will assist her. She should put
on a coarse apron with a bib to do her dirty work in, which may be
easily replaced by a white one if required.

2347. Half an hour before dinner is ready, she should lay the cloth,
that everything may be in readiness when she is dishing up the dinner,
and take all into the dining-room that is likely to be required, in the
way of knives, forks, spoons, bread, salt, water, &c. &c. By exercising
a little forethought, much confusion and trouble may be saved both to
mistress and servant, by getting everything ready for the dinner in good
time.

2348. After taking in the dinner, when every one is seated, she removes
the covers, hands the plates round, and pours out the beer; and should
be careful to hand everything on the left side of the person she is
waiting on.

2349. We need scarcely say that a maid-of-all-work cannot stay in the
dining-room during the whole of dinner-time, as she must dish up her
pudding, or whatever is served after the first course. When she sees
every one helped, she should leave the room to make her preparations for
the next course; and anything that is required, such as bread, &c.,
people may assist themselves to in the absence of the servant.

2350. When the dinner things are cleared away, the servant should sweep
up the crumbs in the dining-room, sweep the hearth, and lightly dust the
furniture, then sit down to her own dinner.

[Illustration: KNIFE-CLEANING MACHINE]

2351. After this, she washes up and puts away the dinner things, sweeps
the kitchen, dusts and tidies it, and puts on the kettle for tea. She
should now, before dressing herself for the afternoon, clean her knives,
boots, and shoes, and do any other dirty work in the scullery that may
be necessary. Knife-cleaning machines are rapidly taking the place, in
most households, of the old knife-board. The saving of labour by the
knife-cleaner is very great, and its performance of the work is very
satisfactory. Small and large machines are manufactured, some cleaning
only four knives, whilst others clean as many as twelve at once. Nothing
can