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this practice. Economical housekeepers very justifiably object to paying for treats to their servants’ company. But the custom has been handed down from the feudal days, when drinking and eating were the only amusements within the scope of even the very rich, and when every soul who in a friendly spirit passed the castle-walls was welcome to all he could gorge or swill, or carry away in his two arms for those he had left behind in his poor cottage. In what is known now as "noble houses" the practice is still in force to a great extent. Does master or mistress receive a call? Then wine and sweet biscuits are at once to be carried into the drawing-room to beguile the caller’s tedium in waiting. Has a tradesman brought a package? Give the good man a mug of beer. Have you come in a cab, and kept it standing outside? Here, quickly take out some beer in a pewter tankard to comfort Cabby, which he tosses off as he sits perched on the high seat of his hansom. In houses as lavish as this a veritable banquet is served each day in the servants’ hall, to which the upper servants have the privilege of inviting their friends. And so the custom goes on, dwindling in costliness until it reaches the homes of people in fairly comfortable circumstances, who are struggling, but almost in vain, to crush it. The trouble is, that when an English servant enters a house where giving tea to her friends is not allowed, she is apt to receive such pressure from her mother, who has been probably a servant in the "good old days," and other conservative domestics of the lavish school, that she will make the matter square by slyly appropriating that which she believes should have been legitimately given; and once in this path her peculations are apt to extend to things more valuable than bread and tea. This is a great pity, for as a rule English servants are as honest as the sun. There is not one drop of that Chinese blood which sets the almond-eyed John to pilfering everything he can lay hands on flowing in these honest Saxon veins. Of course there are always exceptions to any rule, but for these exceptions there exists in England that inflexible system of punishment by law whose motto most emphatically is, "It is a sin to steal a pin." To be a thief in England is as poor a business as one would wish to follow.

In engaging a cook in England you find that she makes many demands you never heard of in America. I have alluded to the refusal of all such servants to have any hand in the laundry-work. In rich households (especially in the country) a laundress and laundry-maid are regularly employed, who have no work of any kind to do outside the laundry: they wash and iron for the household, including the servants. In cities, however, and in small families even in the country, the washing is generally done by a laundress outside. No cook would tolerate washing and ironing anywhere about the kitchen.

The next imperative demand your cook will make will probably be to ask you if you keep a scullery-maid or an "under-servant." If your purse will not permit this luxury, what "assistance" is your cook to be furnished with? This means, is she to have a "charwoman" once a week or oftener for the day to clean pots and pans, scrub steps and passage-ways, and scour, dust and rub up generally in the kitchen and rooms adjoining? In England this cleaning business is far more formidable than with us. We lay down so much oilcloth on our stairways and passage-ways, paint or cover with carpeting, matting or oilcloth so many floors, that it is rather an infrequent experience to see our servants down on their hands and knees scrubbing away for dear life. Even in neat Philadelphia, where there is so much of brick sidewalk and of marble doorstep to be cleaned, the use of hose and broom has to a great extent superseded the scrubbing-brush oiled with elbow-grease. But in England there are so many stone floors and steps to be scrubbed, so much brass-work to be cleaned and polished, so many steel grates, with tongs, poker and shovel, to be brightened till you can see your face in them, that it is no wonder your cook would like to have assistance in these heavy manual exertions.