Omaha daily bee., 1903-04-05
TREASURES HARD 70 FIND
Properly Trained Servants the Joy and
solace Of Home Life.
THEY ARE PRECIOUS FEW AND COME high
suggestions on How TO Mold the RAW
Material into the Real Thing
Much Depends ON the
Mistress.

People who are trying to get into society
a little better than that with which they
have had to be content till more favorable
circumstances arose, often ind a serious
obstacle In badly trained servants. They
cannot AFFORD, perhaps, to employ domesties
who have been accustomed TO serve In
wealthy or aristoeratic families, the de-
mands Of such being excessive as to wages,
while their notions as to the work are OF
the most meager kind. / remember once
calling on a lady who was doing her best
to be smart" as she said herself. Two
other callers we're In the room, and our
hostess rang the bell and when the maid
appeared said; Tea. please" Looking
round the room the latter said. "Oh, tea for
four" and vanished. Her mistress held
up hands and eyes and said. she's newly
In today. Sounds as If she had been walt
ress in tearooms." And so it did. In such
simple ways do our servants manage TO
make us look small indeed. Their worst
side is turned out when they wait at table.
However carefully we may train them when
only the family Is lunching or dining. they
are almost sure 20 set durried and forget
when friends Join the patty, handing things
at the right side instead Of at the left.
and serving the party in some erratic fash
lon Of their own instead Of straight down
one side OF the table and then straight
down the other.
The we'll trained servant is a perfect
treasure and a solace in life, IL one can
afford him or her. The pleasant manner
and gentle, subdued voice are in strong
contrast with the rough, half defiant de-
meanor of the newly caught, cheap servant
accustomed to hard ways and want Of con-
slderstion.
Where individuality is Lost.
English coachmen and grooms are ad-
mired all over the civilized world for their
admirable training. No human being attains
q higher standard Of self-control. Of abso-
lutte self-repression, than do these men.
They succeed so perfectly In eliminating
from their appearance every sign of indi-
viduality that 1t is dificult not to regard
them as automatic. Their faces are so ex-
pressionless, their voices so inanimate,
then when one accidentally sees or hears
them apart from their CO ling It is with q
feeling of vague surprise that they are
recognized to be as other men. The soldier
himself is not better drilled than they are.
Their alertness. readiness, and resourceful-
ness are usually far beyond those Of the
men they serve; and their endurance is
%stoical. To such a pitch Of superficial per-
lection has training brought the English
manservant.
Nor is It merely superficial. Often a
man OF this class develops an intense affec-
ton for a master who has treated him
with a careless kindness varied by occa-
sional exhibitions Of irritabuity and petu-
lance.
Powdered hair for footmen is a fashion
that Is falling gradually into disuse. Ours
is such a clearly age that the grease neoes-
saTy for the powdering Is regarded as q
great diadvantage.
Long ago the color OF liveries was de-
cided by the two pricipat tiuctures in the
shield Of the family. but OF late years there
has been a wider choice. 1t Is ~unnneces-
sary to remark that thousands of"carriRgo
folk have no arms or crest whatever. In
such a case 1t Is in much better taste
to use none, but unfortunately, this is
the exception rather than the rule. A
crest is invented or adopted and is put
on everything to which 1t can possibly be
applied. When one remembers that the
crest was originally the device worn by
warriors in front Of their helmets to dis
tinguish them from other warriors the ap-
plicability Of this ornament to some OF
those who adopt 1t becomes something
more than doubtful.
The proper place for the crest in con-
nection with equipages Is o the carriage
doors above the shield Of arms. Thu badge
Of the family appears on the harness and
on the servants buttons.
The cockade is intended TO distinguish
those who hold appointments or commits
sions from his, majesty. the king. But for
many years It has been adopted by man.
who have no right to 1t whatever. It's
smart look recommends It, and men who
have made their money In business seem
particularly to delight In the cockade on
their servants hats. There are several diff
ferent sorts.
Table C~Ourtesies.
1t is unusual to say thank YOU or
"please" to servants when they are waiting
at table. A shake OF the head or merely
turning away suf1ces to reject anything Of
fered, and the diner says nothing II accept
ing the dish or whatever the article may
be. But there should be a ready 20,
thanks when any little extra service,
however trihing, is offered. II anything
should accidentally be spilled and the man
or maid rushes for something suitable to
wipe ones dress OF coat, and applies 1t
with q will, some acknowledgment IS
clearly due.
These are little things that are suggested
by good feeling, and might therefore be left
to peoples own sense Of the fitness Of
things, but unfortunately this sense is not
always q trusty guide, especially TO the
novice in society. He Is afraid to venture
lest he should be doing something unusual.
This is the horror OF the inexperienced, and
he omits many little things that he would
like to do in his fear Of It.
l have often been Astonished at the care
l~essness shown by the generality Of peo-
pie in discussing private matters OF their
own or Of other persons before the SER
wants who wait at table. Buffers, footmen,
parlor maids have educated themselves to
such a height OF impassivity Of demeanor
that they are often treated as II they were
actually the automata thev resemble. One
is apt to forget that they are present. !
have even heard the subjects Of servants
in general discussed in the hearing Of those
in attendance at table, and have admired
the good breeding and self-control Of the
domestics as much as / have wondered at
the exeerable taste shown by those who
should have known better.
On the other hand, It is bad form to adopt
a familiar tone in addressing servants. To
inquire about their headaches or tooth
aches at table when guests are present Is
an error In taste, and one that the SER
want is as quick to perceive as those on