St. Paul daily globe., 1895-11-18

business begins. win a small ldHlHy
of two or three persons this should be
finished and hung on the line by noon,
and then there is plenty of time for the
maid to prepare simple luncheon.
One can arrange to have cold meat or
sardines in the house, that there need
be no cooking for Mondays luncheon
usually, which little bit of forethought
helps to oil the wheels of the house,
hold machinery. After the luncheon
is cleared away Jane should dress and
array herself in white apron and cap.
if the mistress prefers it, and be ready
to answer the door bell From lunch
con until time to begin with the din
ner will be well filled with the damp
ening and folding away of the clean
clothes, ready for tomorrow ironing.
The process is a clean one, and easily
done without any injury to clean dress
and apron.
All day Tuesday is usually occupied
with ironing, leaving small articles
which are simple to do for the after
noon, and finishing on Wednesday aft
ernoon, If necessary. The best plan
is to let the maid do her sweeping al
ways in the morning, that the house
may be in perfect order in the after
noon. Beginning Wednesday morning
with the bedrooms (at the top of the
house, as the dust drops down through
the stairca,se), and giving Thursday
morning also to the upstairs sweeping
rooms, halls and stairs; Friday morn
ing to the drawing room and dining
room; Saturday morning washing the
front steps and sidewalk and cleaning
the kitchen, fills all the mornings of
the week. OF course, this routine will
need to be rearranged to suit certain
households. If madame receives on
Tuesday or Wednesday perhaps she
will want the drawing room swept that
morning, or a careful busting by her
self may suffice.
AFTERNOON DUTIES.
AS to the afternoons, as I said be-
fore, there will probably be ironing to
finish on Wednesday, which Jane can
easily do after she is dressed and pre-
sentable. The afternoons of Thursday
and Friday should be kept sacred to
the silver and fine glass and brasses,
and Saturday to general finishing.
If bread is made at home, certain
day should be set for it and adhered
to, as regularity of habits is the best
training in the world for servants.
Saturday, the bread being "set'' Fri
day night, as the cleaning of the kitch-
en- keeps Jane down stairs, where she
can attend to the process without de-
laying her other work. This regular
ity should be insisted on, but (and this
sounds contradictory, although it is
noD the servant should never be al
lowed to get into such rut that any
slight deviation upsets the temper and
the work. Such narrowness makes
quickly a slave of the mistress as we'll
as of the maid
Finally, the schedule should be made
out in this fashion: :.
New York Herald.
Monday = Eight o'clock, breakfast.
Clear up and wash dishes. Washing.
One o'clock, luncheon. After luncheon,
dress, and dampen and fold clothes
Haf-past six, dinner.
Tuesday = Eight o'clock, breakfast
Clear up and wash dishes. Iron. One
o'clock, luncheon. After luncheon,
Wednesday-Eight o'clock, breakfast.
Clear up and wash dishes. Sweep third
floor and stairs. One o'clock, luncheon.
After luncheon, dress. Finish ironing.
Half-paSt six. dinner.
Clear up and wash dishes. Sweep Sec
ond floor and stairs. One O'Clock,
luncheon. After luncheon. dress. Clean
silver and cut glass. Half-past six,
dinner.
Friday-Eight o'clock, breakfast
Clear up and wash dishes. Sweep par
lor and dining room. One O'clock
luncheon. After luncheon, dress. Clean
brasses. Half-past six, dinner. Set
bread.
Saturday - Eight O'Clock, breakfast,
Clear up and wash dishes. Wash side
walk, Clean kitchen and bake bread.
One o'clock, luncheon. After luncheon,
dress. Clean knives or anything extra.
Half-past six, dinner.
Sunday-Nine o'clock, breakfast. Two
o'clock, dinner. Seven o'clock, supper.
Sort clothes for wash for Monday.
The best advice I can give to young
women is: Be independent, dignified
and strict. but treat your maids like
your servants do it for you.