| 1 | DUTIES OF THE BUTLER . [2156-1] |
| 2 | The domestic duties of the butler are to bring in the eatables at breakfast , and wait upon the family at that meal , assisted by the footman , and see to the cleanliness of everything at table . [2157-1] |
| 3 | On taking away , he removes the tray with the china and plate , for which he is responsible . [2157-2] |
| 4 | At luncheon , he arranges the meal , and waits unassisted , the footman being now engaged in other duties . [2157-3] |
| 5 | At dinner , he places the silver and plated articles on the table , sees that everything is in its place , and rectifies what is wrong . [2157-4] |
| 6 | He carries in the first dish , and announces in the drawing - room that dinner is on the table , and respectfully stands by the door until the company are seated , when he takes his place behind his master 's chair on the left , to remove the covers , handing them to the other attendants to carry out . [2157-5] |
| 7 | After the first course of plates is supplied , his place is at the sideboard to serve the wines , but only when called on . [2157-6] |
| 8 | The first course ended , he rings the cook 's bell , and hands the dishes from the table to the other servants to carry away , receiving from them the second course , which he places on the table , removing the covers as before , and again taking his place at the sideboard . [2158-1] |
| 9 | At dessert , the slips being removed , the butler receives the dessert from the other servants , and arranges it on the table , with plates and glasses , and then takes his place behind his master 's chair to hand the wines and ices , while the footman stands behind his mistress for the same purpose , the other attendants leaving the room . [2159-1] |
| 10 | Where the old - fashioned practice of having the dessert on the polished table , without any cloth , is still adhered to , the butler should rub off any marks made by the hot dishes before arranging the dessert . [2159-2] |
| 11 | Before dinner , he has satisfied himself that the lamps , candles , or gas - burners are in perfect order , if not lighted , which will usually be the case . [2160-1] |
| 12 | Having served every one with their share of the dessert , put the fires in order ( when these are used ) , and seen the lights are all right , at a signal from his master , he and the footman leave the room . [2160-2] |
| 13 | He now proceeds to the drawing - room , arranges the fireplace , and sees to the lights ; he then returns to his pantry , prepared to answer the bell , and attend to the company , while the footman is clearing away and cleaning the plate and glasses . [2161-2] |
| 14 | At tea he again attends . [2162-1] |
| 15 | At bedtime he appears with the candles ; he locks up the plate , secures doors and windows , and sees that all the fires are safe . [2162-3] |
| 16 | In addition to these duties , the butler , where only one footman is kept , will be required to perform some of the duties of the valet , to pay bills , and superintend the other servants . [2163-1] |
| 17 | But the real duties of the butler are in the wine - cellar ; there he should be competent to advise his master as to the price and quality of the wine to be laid in ; “ fine , ” bottle , cork , and seal it , and place it in the binns . [2163-3] |
| 18 | Brewing , racking , and bottling malt liquors , belong to his office , as well as their distribution . [2163-4] |
| 19 | These and other drinkables are brought from the cellar every day by his own hands , except where an under - butler is kept ; and a careful entry of every bottle used , entered in the cellar - book ; so that the book should always show the contents of the cellar . [2163-5] |
| 20 | The office of butler is thus one of very great trust in a household . [2164-1] |
| 21 | Here , as elsewhere , honesty is the best policy : the butler should make it his business to understand the proper treatment of the different wines under his charge , which he can easily do from the wine - merchant , and faithfully attend to it ; his own reputation will soon compensate for the absence of bribes from unprincipled wine - merchants , if he serves a generous and hospitable master . [2164-4] |
| 22 | Nothing spreads more rapidly in society than the reputation of a good wine - cellar , and all that is required is wines well chosen and well cared for ; and this a little knowledge , carefully applied , will soon supply . [2164-7] |
| 23 | The butler , we have said , has charge of the contents of the cellars , and it is his duty to keep them in a proper condition , to fine down wine in wood , bottle it off , and store it away in places suited to the sorts . [2165-2] |
| 24 | Where wine comes into the cellar ready bottled , it is usual to return the same number of empty bottles ; the butler has not , in this case , the same inducements to keep the bottles of the different sorts separated ; but where the wine is bottled in the house , he will find his account , not only in keeping them separate , but in rinsing them well , and even washing them with clean water as soon as they are empty . [2165-5] |
| 25 | There are various modes of fining wine : isinglass , gelatine , and gum Arabic are all used for the purpose . [2166-2] |
| 26 | Whichever of these articles is used , the process is always the same . [2166-3] |
| 27 | Supposing eggs ( the cheapest ) to be used , — Draw a gallon or so of the wine , and mix one quart of it with the whites of four eggs , by stirring it with a whisk ; afterwards , when thoroughly mixed , pour it back into the cask through the bunghole , and stir up the whole cask , in a rotatory direction , with a clean split stick inserted through the bunghole . [2166-6] |
| 28 | Having stirred it sufficiently , pour in the remainder of the wine drawn off , until the cask is full ; then stir again , skimming off the bubbles that rise to the surface . [2166-8] |
| 29 | When thoroughly mixed by stirring , close the bunghole , and leave it to stand for three or four days . [2166-9] |
| 30 | This quantity of clarified wine will fine thirteen dozen of port or sherry . [2166-10] |
| 31 | The other clearing ingredients are applied in the same manner , the material being cut into small pieces , and dissolved in the quart of wine , and the cask stirred in the same manner . [2166-12] |
| 32 | To Bottle Wine . — [2167-1] |
| 33 | Having thoroughly washed and dried the bottles , supposing they have been before used for the same kind of wine , provide corks , which will be improved by being slightly boiled , or at least steeped in hot water , — a wooden hammer or mallet , a bottling - boot , and a squeezer for the corks . [2167-2] |
| 34 | Bore a hole in the lower part of the cask with a gimlet , receiving the liquid stream which follows in the bottle and filterer , which is placed in a tub or basin . [2167-3] |
| 35 | This operation is best performed by two persons , one to draw the wine , the other to cork the bottles . [2167-4] |
| 36 | The drawer is to see that the bottles are up to the mark , but not too full , the bottle being placed in a clean tub to prevent waste . [2167-5] |
| 37 | The corking - boot is buckled by a strap to the knee , the bottle placed in it , and the cork , after being squeezed in the press , driven in by a flat wooden mallet . [2167-6] |
| 38 | As the wine draws near to the bottom of the cask , a thick piece of muslin is placed in the strainer , to prevent the viscous grounds from passing into the bottle . [2168-1] |
| 39 | Having carefully counted the bottles , they are stored away in their respective binns , a layer of sand or sawdust being placed under the first tier , and another over it ; a second tier is laid over this , protected by a lath , the head of the second being laid to the bottom of the first ; over this another bed of sawdust is laid , not too thick , another lath ; and so on till the binn is filled . [2169-5] |
| 40 | Wine so laid in will be ready for use according to its quality and age . [2170-1] |
| 41 | Port wine , old in the wood , will be ready to drink in five or six months ; but if it is a fruity wine , it will improve every year . [2170-2] |
| 42 | Sherry , if of good quality , will be fit to drink as soon as the “ sickness ” ( as its first condition after bottling is called ) ceases , and will also improve ; but the cellar must be kept at a perfectly steady temperature , neither too hot nor too cold , but about 55 <deg> or 60 <deg> , and absolutely free from draughts of cold air . [2170-4] |