Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1897-12-02

food, water, dishes and all must DO
carried on trays up to the dining room, |
uni then tho dishes be carried down !
again TO be washed. Tho drawing |
room" ia the trout room, up one flight;
and the remainder of the house up
stairs is seeping rooms.
1t ia Mays duty to lee up early in
the morning, between and Z, and
clean aud mir tho dining room. The
fire in the CRATE, of course, IL out, and
Hho must bring up wood and coal and
build new ono. The front door steps
are TO BIO scrubbeo. tho pavement swept,
dozen other things toward making the
front clean and presentahle. Then be-
gins the hot.water drudgery. There
are several taps OF cold water, but all
the hot water must be carried from the
kitchen. Every person sleeping in the
house muet have his or her pitcher OF
hot water in the morning. aud it il
slavey'a business to carry them IN,
leaving one outside of each room, and
knocking az the door Big metal
pitchers are kept in the kitchen for
this purpose; and it is great con
yenience. to have the hot water 'totedi
upstairs every morning-quite an evi
dence OF spreading civilization and
| RiNWtuE vi uuo pU tup
| country, you know, where the natives
hal not yet learned to produce fire.
| Now the breakfast table must be
lnads ready, everything being carried
up from tho kitchen. Tray after tray,
If the family is large, tho dishes come
up. And by 8 o'clock, or perhaps later.
the mistress appears in the dining room
and finds fault because breakfast is not
on tie table.
"My,m these incompetent servants
Here it's O'Clock and not bite 10
ent - The idea of an INCOMPETENT mia.
tress does not occur to her; go she
/ iangles the bell violently and up comes
Mary With the frat tray Of food. Not
4 that the food part makes an unbearable
burden for her.
Naturally among 5000, 900 or 6, 0oo :
600 Of people there are breakfasts and
breakfasts; but the average London
idea OF breakfast ia slice OF fried
bacon ana an egg. varied occasionally
With an egg and a slice of fried bacon,
or a bit OF salt feb. Imagination ia
not strong enough hero to picture a
man possibly wanting more than one
egg for his breakfast, or firing some
times of the eternal round of bacDn.
Then there is toast. II may give such
a name to the stone cold slicaH of bread
that have been Drowned OH both sides,
and that reach the table dry and hard.
Loudoners are easily suited people In
regard To their bread and their water.
Tho bread, none too good at the start,
is put ON the table whole, and each one
at table cuts oil for himaelf not slice,
hut chunk. What water is brought
for breakfast answers equally well fol
dinner, il any is left. hut / shall be
saying unkind things ahuut London
, cookery IL am not careful.
, Theirs is always the contingent to be
considered who prefer to have hreakfaH
| in their own rooms, that being ONE o
the privileges OF Citizen of London.
/ Often there arc two or three aueh in !
, family. and Mary must carry theii
breakfasts up to them--on tray, o.
course.
/ And after the breakfast things hayl
B. been carried down and washed there
! comes the making of beds ant
/ cleaning Of rooms. And the fires mus
a be taken care OF, and coal carried up
8 all by Mary. II Miss Melinda, on th,
0 fourth floor, chooses to breakfast in he
0 roum. and to HAYS fire, it is Mar.
Q who must do the trnmping up anC
o down,
Meal follows meal in rapid succession
Il all through the agency of Mary and he
Y trays. At l.30 luncheon comes. At
+ oomes tho Inevitable tea. AT g. 80 din
/ ner, and between, and 10 littlt
t smack" of supper; aud each time tn
q dishes and food must be carried up ami
b down. Mary seldom has chance Il
i get to her little room in tho attic hefor
| II MT pinhf II 20 shat ri
u the whole she is good and willing ser
v want, fully capable of earning SIG
y year. Yet her London mistress is no
II satisfied with her and yearns for some
o thing better.
IL Cook is a different sort OF perso
10 from the slavey generally much olie
y aud without slavey's red checks an
% smiling face. She is purely cellar
d dweller. spending all of every day an
10 evening in the cellar basement, frul
!. which she energies only late In th
d evening to climb to her bedroom unde
10 the roof She is not always English
}. either. Indeed, every cook whom
ir have had the pleasure Of meeting so fa
rs is an Irish woman and old enough
have children or grandchildren i
,e America.
lie ~ think I shall have TO take yo
IN hack, TO America with ms when q
~ cook" is all that one need say to hi
ID secure her friendship and kindly after
!. ton.
" ''InGade, should like very niue
" to go, sir. " she an~ers, and goes on
~ tell about her daughter in Batavia an
Nv her grandson in Minnesota both sui
,k urbs OF New York. as she imagines
tx Cook works with what an America
to would consider very primitive impl,
of menls. 70 be sure, her kitchen
1u generally large, and its two front viii
be dows command an extensive view of Il
la, brick wall Of the area, and nothir
ny else. But her range is low and vel
old fashioned, and stands SO far
be under the chimney that she has to ben
NC well over to renGh it. There is no copp'
is boiler for hot water. but small meti
he tank attached to the range. from whit
OH hot water may be drawn by stuopir
sh almost to the floor. And, speaking
he the floor, that is principally of stoi
MT flags, with small boarded space
or the middle.
ce The coal cellar begins under the sid
CO walk and runs far out under the stree
We And tho scoop shovel that we keep
is- the coal bin is not the only tool neddt
rst there. This coal comes in big lump
on and there must be heavy iron hamm
- to nroak the Jumps with. Either COZ
, a or slavey must do tine breaking; o
lie, only for the kitchen fire, hut for eve
it fire in the house. Tine hetter coal
"a the bigger and harder are the lunps
of Among her other virtues, cook
on usually punctual. 1t is the family vi
u. L,, a. ~