family breakfast very early, the tidy. ing of the hall must then be deferred till after that meal. After cleaning the boots that are absolutely required, the servant should now wash her hands and face, put on a clean white apron, and be ready for her mistress when she comes downstairs.

1101.Boot-Cleaning. The master of a house who has regard for household affairs, should have two pairs of boots in wear, so that they may be properly cleaned when the servant has more time to do them, in the daytime. This

BLACKING-BRUSH BOX.

arrangement is, perhaps, scarcely necessary in the summer time, when there are no grates to clean every morning; but in the dark days of winter it is only kind and thoughtful to lighten a servant-ofall-work's duties as much as possible.

1102. Preparing Breakfast.This duty often devolves entirely upon the general servant, including minor cooking. Regard for the servant, as well as one's own welfare, should induce the mistress to aid as much as is reasonable.

1103. After her own Breakfast, and whilst the family are finishing theirs, the general servant should go upstairs and commence the work there.

1104. The Breakfast Things washed up, the kitchen should be tidied, after which, work upstairs should be promptly completed, to which the mistress or her daughters should contribute.

1105. Every-Day Dinners.-In numerous households, the major part of the cooking and preparation for dinner devolves upon the general servant, with such aid as a judicious mistress will give.

1106. Half an Hour Before Dinner is ready, the servant should lay the cloth, and take all into the dining-room that is likely to be required, in the way of knives, forks, spoons, bread, salt, water, etc. By exercising a little forethought, much confusion and trouble may be saved both to the mistress and servant, by getting everything ready for the dinner in good time.

1107. When Every One is Seated, the servant removes the first course, but she cannot stay in the covers, hands the plates round for the dining-room during the whole of dinnertime, as she must dish up 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, etc., people may assist themselves to in the absence of the servant.

1108. Clearing Away. When the the dinner things are cleared away, 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.

then washes up and puts away the 1109. Washing Up.-The servant 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 other dirty work in the scullery that knives, boots and shoes, and do any may be necessary.

1110. Tea Time and After.When the servant is dressed, she takes in the tea, and after tea turns down the beds, sees that the water jugs and bottles are full, closes the windows, and draws down the blinds. If the weather is very warm, these are usually left open until the last thing at night.

1111. System. The routine of a general servant's duties depends upon the kind of situation she occupies; but a systematic mistress should so contrive to divide the work, that every day in the week may have its proper share.

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office himself.

1113. Washing at Home. If the washing, or even a portion of it, is done at home, it will be impossible for the maid-of-all-work to do her household dutes thoroughly, during the time it is about, unless she have some assistance. Usually, if all the washing is done at home, the mistress hires some one to assist at the wash-tub, and sees to little matters herself, in the way of dusting, clearing away breakfast things, folding, starching, and ironing the fine things.

1114. Putting the Washing Out.-When a gentleman who dines at home can't bear washing in the house, but gladly pays for its being done elsewhere, the lady should gratefully submit to his wishes, and put out anything in her whole establishment rather than put out a good and generous husband.

1115. Servants' Needlework.Multifarious as are the duties of a general servant, where the mistress is considerate and domesticated, an active girl will find time to do a little needlework for herself, if she lives with consistent and reasonable people. In the summer evenings she should manage to sit down for two or three hours, and for a short time in the afternoon in leisure days.

1116. Window Cleaning.-Fortnightly, or monthly at the outside, windows should be cleaned on a dusting day. First, with a soft dusting brush or broom, sweep the window inside and out free from all dust. Warm water should be avoided, as it will injure scouring leather and sponge. Cold water, or nearly so, is the best in all

If cloths are used, they should be as free as possible from lint. With a sponge or thoroughly wet cloth, wash each pane all over, taking care that the corners get special attention. With a dry cloth wipe all the water off before it has had time to dry, and the dirt should come off at the same time. Where there is a window-leather accessible it is preferable for finishing, but a sponge is best to commence with. Then, having soaked the leather, wring it nearly dry, and it will, after a little practice, prove the best finisher, as it does not leave streaks behind it. Whiting is often used, and is thought to give the glass an additional polish, but that is doubtful, and, as a rule, it makes more dirt than it cures, and is best avoided for domestic purposes.

1117. Paint Cleaning. In washing paint, be careful to use clean water, and as little soap or soda as will suffice to remove the dirt. Dry quickly with a cloth or leather as for glass, because leaving soapy water on paint will injure used on paint. it. A scrubbing-brush should never be

1118. Floor Scrubbing. - The cleanest-looking floor that has not been scrubbed for some time will yield some dirt that ought to be removed. The most thoroughly effectual way of scrubbing a floor is to provide two pails, one

(I) Punctuality.—A story is told of a merchant, who was very punctual in all his engagements. Calling upon a mechanic one day, who was notorious for his want of the same excellent quality, and who had frequently deceived him, When," inquired the merchant, "can I have my work finished and sent home? Take your own time, and tell me positively, for I do not like to be disappointed." "On Thursday next," replied the mechanic; "if I am living you shall positively have it." Thursday come and passed without the finishing of the promised work. In the evening the merchant called at the office of the local newspaper, and requested the insertion among the deaths of the name of the mechanic, who on taking up the paper next day was astounded to read such news. On desiring an explanation at the office of the paper, he was referred to the merchant, who, on seeing him, expressed his astonishment at finding him alive; "For," said he, you solemnly promised, if you were living, I should have my work on Thursday.'

A

(m) Trifles make Perfection. friend called on Michael Angelo, who was finishing a statue. Some time afterwards he called again; the sculptor was still at his work. His friend, looking at the figure, exclaimed, "You have been idle since I last saw you.' "" 66 By no means," returned the sculptor; "I nave re-touched this part, polished that; I have softened this feature, and brought out this muscle; I have given more expression to this lip, and more energy to this limb." "Well, well," observed his friend, "but all these are trifles." "It may be so," replied Angelo, "but recollect that trifles make perfection, and that perfection is no trifle."

(n) Cleaning of Windows.- Much danger is risked in the cleaning of the outside of windows by girls and others who have no special qualification for it. It ought to be an inflexible rule never to stand outside a window for the purpose of cleaning it. On the contrary, sit on the sill and pull the top sash down to

you, pushing up the lower sash. Commence by dusting the frames, glass, etc., then pass a damp sponge over the glass, frames, etc., cleaning out the corners of each pane with a pointed piece of stick. Clean each pane separately, and wipe off the moisture by rubbing the glass over three or four times with a clean, dry, wash-leather; this should be done quickly. These suggestions may be taken as supplementary or alternative to those of paragraph 1116.

(0) Cleaning of Oil Paintings. — In cleaning and restoring a picture, the first thing is to flatten the plane of the picture by stretching it; or if the painting is broken in parts, it must be lined. When dirt is to be removed, wash the painting with water and a soft wash-leather; then rub the picture with the ends of your fingers, and, if the varnish is mastic, the surface of the picture and the ends of your fingers will be covered with a white and resinous dust. This process requires some labour; but it is a very safe one. If the picture has been varnished with copal, it should be cleaned with indiarubber.

(p) Care of Sponges. To keep sponges soft and clean, wash them in warm water with a little tartaric acid in it, and then rinse them in cold water. Too much tartaric acid will corrode them.

(q) Stale Clothes.-All clothes, when laid up for a time, are apt to acquire an unpleasant odour, which requires considerable exposure to the air. This staleness can be prevented by laying recently-made charcoal between the folds.

(r) Care of Furs.- To preserve fur from moths, no scented substance can be depended upon. The best plan is to take out and open the furs frequently, and to beat the back part or skin very gently with a stick. The fibres should then be carefully combed out.

and forks should on no account be used. Where silver fish-carvers are considered too dear to be bought, good electroplated ones answer very well, and are inexpensive.

1120. Carving of Cod's Head and Shoulders.-Run the knife along the centre of the side of the fish, from d to b, down to the bone; then carve it in unbroken slices downwards from d to e, or upwards from d to c. The parts

COD'S HEAD.

about the backbone and shoulders are the firmest, and most esteemed by connoisseurs. The sound, which lines the fish beneath the backbone, is considered a delicacy, as are the gelatinous parts about the head and neck, and also the roe and liver.

SALMON.

always be accompanied by a smaller piece of the thin from the belly, where lies the fat of the fish. Many persons, in carving salmon, make the mistake of slicing the thick part of this fish in the opposite direction to that we have stated; and thus, by the breaking of the flakes, the beauty of its appearance is destroyed.

1122. Carving of Soles.-The usual way of helping this fish is to cut it quite through, bone and all, distributing it in nice and not too large pieces.

1123. Carving of Turbot.-Run the fish-slice down the thickest part of the fish, quite through to the bone, from a to b, and then cut handsome and regular slices in the direction of the lines downwards, from to e, and upwards from c to d. When the carver has removed all the meat from the upper side of the fish, the backbone should be raised, put on one side of the dish, and