Esther M. Zimmer Lederberg
Excerpts from
"Mrs Beeton's Book of Household Management", 1859-1861

Chapter I. THE MISTRESS.

  1. AS WITH THE COMMANDER OF AN ARMY, or the leader of any enterprise, so is it with the mistress of a house. Her spirit will be seen through the whole establishment; and just in proportion as she performs her duties intelligently and thoroughly, so will her domestics follow in her path. ...
  2. .
  3. PURSUING THIS PICTURE, we may add, that to be a good housewife does not necessarily imply an abandonment of proper pleasures or amusing recreation; and we think it the more necessary to express this, as the performance of the duties of a mistress may, to some minds, perhaps seem to be incompatible with the enjoyment of life.
  4. .
  5. EARLY RISING IS ONE OF THE MOST ESSENTIAL QUALITIES which enter into good Household Management ... when a mistress is an early riser, it is almost certain that her house will be orderly and well-managed. On the contrary, if she remain in bed till a late hour, then the domestics ... invariably partake somewhat of their mistress's character, will surely become sluggards. ...
  6. .
  7. CLEANLINESS IS ALSO INDISPENSABLE TO HEALTH ... Cold or tepid baths should be employed every morning, unless, on account of illness or other circumstances, they should be deemed objectionable.
  8. .
  9. FRUGALITY AND ECONOMY ARE HOME VIRTUES, without which no household can prosper. ... he that is extravagant will quickly become poor, and poverty will enforce dependence and invite corruption. ... [T]hose who can manage a little well, are most likely to succeed in their management of larger matters. Economy and frugality must never, however, be allowed to degenerate into parsimony and meanness.
  10. .
  11. THE CHOICE OF ACQUAINTANCES is very important to the happiness of a mistress and her family. ... If the duties of a family do not sufficiently occupy the time of a mistress, society should be formed of such a kind as will tend to the mutual interchange of general and interesting information.
  12. .
  13. FRIENDSHIPS SHOULD NOT BE HASTILY FORMED, nor the heart given, at once, to every new-comer. ... [T]hose who possess a long experience and thorough knowledge of the world, scrutinize the conduct and dispositions of people before they trust themselves to the first fair appearances.
  14. .
  15. HOSPITALITY IS A MOST EXCELLENT VIRTUE; but care must be taken that the love of company, for its own sake, does not become a prevailing passion; for then the habit is no longer hospitality, but dissipation.
  16. .
  17. IN CONVERSATION, TRIFLING OCCURRENCES, such as small disappointments, petty annoyances, and other every-day incidents, should never be mentioned to your friends. The extreme injudiciousness of repeating these will be at once apparent, when we reflect on the unsatisfactory discussions which they too frequently occasion, and on the load of advice which they are the cause of being tendered, and which is, too often, of a kind neither to be useful nor agreeable. ...
  18. .
  19. GOOD TEMPER SHOULD BE CULTIVATED by every mistress, as upon it the welfare of the household may be said to turn ... Every head of a household should strive to be cheerful, and should never fail to show a deep interest in all that appertains to the well-being of those who claim the protection of her roof. ...
  20. .
  21. ON THE IMPORTANT SUBJECT OF DRESS AND FASHION ... The opinions found in the "Englishwoman's Domestic Magazine": 'whatever is the prevailing mode in attire, lest it intrinsically be ever so absurd, it will never look as ridiculous as another, or as any other, which, however convenient, comfortable, or even becoming, is totally opposite in style to that generally worn.'
  22. .
  23. IN PURCHASING ARTICLES OF WEARING APPAREL ... consider three things:
    1. That it be not too expensive for her purse.
    2. That its colour harmonize with her complexion, and its size and pattern with her figure.
    3. That its tint allow of its being worn with the other garments she possesses.
    ...
  24. .
  25. THE DRESS OF THE MISTRESS should always be adapted to her circumstances, and be varied with different occasions. Thus, at breakfast she should be attired in a very neat and simple manner, wearing no ornaments. ... the dress, jewellery and ornaments are not to be worn until the full dress for dinner is assumed. ...
  26. .
  27. CHARITY AND BENEVOLENCE ARE DUTIES which a mistress owes to herself as well as to her fellow-creatures; and there is scarecely any income so small, but something may be spared from it, even if it be but "the widow's mite." ... it is the spirit of charity which imparts to the gift a value far beyond its actual amount, and is by far its better part.
  28. Visiting the houses of the poor is the only practical way really to understand the actual state of each family ... Great advantages may result from visits paid to the poor; for there being, unfortunately, much ignorance, generally, amongst them with respect to all household knowledge, there will be opportunities for advising and instructing them, in a pleasant and unobtrusive manner, in cleanliness, industry, cookery, and good management.

    .
  29. IN MARKETING, THAT THE BEST ARTICLES ARE THE CHEAPEST, may be laid down as a rule; and it is desirable ... that the mistress should herself purchase all provisions and stores needed for the house. ...
  30. .
  31. A HOUSEKEEPING ACCOUNT-BOOK should invariably be kept, and kept punctually and precisely. ... [W]rite down into a daily diary every amount paid on that particular day, be it ever so small; then, at the end of the month, let these various payments be ranged under their specific heads of Butcher, Baker, &c.; and thus will be seen the proportions paid to each tradesman, and any one month's expenses may be contrasted with another. The housekeeping accounts should be balanced not less than once month; so that you may see that the money you have in hand tallies with your account of it in your diary.
    .
    This duty was of major consequence: the cause of much domestic fraud when not strictly obeyed, due to dishonest servants and collusion between servants and tradesmen! 1 When, in a large establishment, a housekeeper is kept, it will be advisable for the mistress to examine her accounts regularly.
  32. .
  33. ENGAGING DOMESTICS is one of those duties in which the judgment of the mistress must be keenly exercised. ... Every portion of work which the maid will have to do, should be plainly stated by the mistress, and understood by the servant. If this plan is not carefully adhered to, domestic contention is almost certain to ensue, and this may not be easily settled; so that a change of servants, which is so much to be deprecated, is continually occurring.
  34. .
  35. IN OBTAINING A SERVANT'S CHARACTER, It is not well to be guided by a written one from some unknown quarter; but it is better to have an interview, if at all possible, with the former mistress. By this means you will be assisted in your decision ... from the appearance of the lady and the state of her house. Negligence and want of cleanliness in her and her household generally, will naturally lead you to the conclusion, that her servant has suffered from the influence of the bad example. ... Your first questions should be relative to the honesty and the morality of her former servant ...
  36. .
  37. THE TREATMENT OF SERVANTS is of the highest possible moment, as well to the mistress as to the domestics themselves. [I]f they perceive that the mistress's conduct is regulated by high and correct principles, they will not fail to respect her. ...
  38. .
  39. IN GIVING A CHARACTER, it is scarcely necessary to say that the mistress should be guided by a sense of strict justice. It is not fair for one lady to recommend to another, a servant she would not keep herself. ...
  40. .
  41. THE FOLLOWING TABLE OF THE AVERAGE YEARLY WAGES paid to domestics, with the various members of the household placed in the order in which they are usually ranked, will serve as a guide to regulate the expenditure of an establishment:
      When not found in Livery. When found in Livery.
    The House Steward From 10 to 80  
    The Valet 25 to 50 From 20 to 30
    The Butler 25 to 50  
    The Cook 20 to 40  
    The Gardener 20 to 40  
    The Footman 20 to 40 15 to 25
    The Under Butler 15 to 30 15 to 25
    The Coachman   20 to 35
    The Groom 15 to 30 12 to 20
    The Under Footman   12 to 20
    The Page or Footboy 8 to 18 6 to 14
    The Stableboy 6 to 12  
    .
      When no extra allowance
    is made for
    Tea, Sugar, and Beer.
    When an extra allowance
    is made for
    Tea, Sugar, and Beer.
    The Housekeeper From 20 to 35 From 18 to 40
    The Lady's-maid 12 to 25 10 to 20
    The Head Nurse 15 to 30 13 to 26
    The Cook 11 to 30 12 to 26
    The Upper Housemaid 12 to 20 10 to 17
    The Upper Laundry-maid 12 to 18 10 to 15
    The Maid-of-all-work 9 to 14 7-1/2 to 11
    The Under Housemaid 8 to 12 6-1/2 to 10
    The Still-room Maid 2 9 to 14 8 to 13
    The Nursemaid 8 to 12 5 to 10
    The Under Laundry-maid 9 to 11 8 to 12
    The Kitchen-maid 9 to 14 8 to 12
    The Scullery-maid 5 to 9 4 to 8
  42. .
  43. HAVING THUS INDICATED some of the more general duties of the mistress, relative to the moral government of her household, we will now give a few specific instructions on matters having a more practical relation to the position which she is supposed to occupy in the eye of the world. to do this the more clearly, we will begin with her earliest duties, and take her completely through the occupation of the day.
  44. .
  45. HAVING RISEN EARLY; as we have already advised, and having given due attention to to the bath, and made a careful toilet, it will be well at once to see that the children have received their proper ablutions. The breakfast is next, at which the entire family should be punctually present.
  46. .
  47. AFTER BREAKFAST IS OVER, the mistress should make a round of the kitchen and other offices, to ascertain that the domestics are pproperly engaged in their work, required articles distributed from the store-closet.
  48. .
  49. AFTER THIS GENERAL SUPERINTENDANCE of the servants, the mistress should instruct her children, read, take care of her wardrobe.
  50. .
  51. THESE DUTIES AND PLEASURES BEING PERFORMED AND ENJOYED, lunch is impending. Servants dine, too.
  52. .
  53. AFTER LUNCHEON, MORNING CALLS AND VISITS are made or received. Three kinds of visits:
    1. Ceremony
    2. Friendship
    3. Congratulation or condolence
    Proper etiquette for visits: a lady may remove her boa or neckerchief; but neither her shawl nor bonnet.
  54. .
  55. IN PAYING VISITS OF FRIENDSHIP, proper etiquette: if pressed to remove her shawl and bonnet, it can be done. Serious discussions are to be altogether avoided.
  56. .
  57. FOR MORNING CALLS, be neatly attired: better to be under-dressed than over-dressed. Take note of how soon your visits are returned, as this allows you to determine if your visits are desireable.
  58. .
  59. IN PAYING VISITS OF CONDOLENCE, payed within a week of the event. Proper etiquette excludes raucaous behaviour (a subdued demeanour of sympathy is best), the visitor dressed in black.
  60. .
  61. IN RECEIVING MORNING CALLS, the occupations of drawing, music, or reading should be suspended upon the entrance of morning visitors, though continuing with needlework is not incompatible with good breeding.
  62. .
  63. THE MORNING CALLS BEING PAID OR RECEIVED, the next great event of the day is "The Dinner" (this is not meant to be facetious).
  64. .
  65. IN GIVING OR ACCEPTING AN INVITATION FOR DINNER, there are several ways or wording an invitation card, but effectively, such an invitation should identify the hosts, the guests, address of the hosts, and the day and time of the dinner.
  66. .
  67. THE HALF-HOUR BEFORE DINNER, is the time of greatest anxiety. The mistress should tactfully suggest light and cheerful subjects of discussion such as a book (if the mistress reads), or some other such small-talk.
  68. .
  69. DINNER BEING ANNOUNCED ("sOUP'S ON!"),the host should offer his arm in respect to the lady to whom he holds in highest respect (this excludes the domestic help) to the table. The mistress (no longer commander) must fade away (swearing is NOT appropriate).
  70. .
  71. THE GUESTS BEING SEATED AT THE DINNER-TABLE, the lady of this establishment commences to help serve the food to the guests, starting with the gentleman on her right, and following in order.
  72. .
  73. WHEN DINNER IS FINISHED, THE DESSERT is placed upon the table accompanied by finger-glasses.
  74. .
  75. WHEN FRUIT HAS BEEN TAKEN, and wine passed around the time will have arrived when the hostess will rise (thus she ought not to get tipsy), signaling the ladies to leave the gentlemen and retire to the drawing-room. The gentlemen also reire, opening the door leading from the dining room to the drawing-room.
  76. .
  77. AFTER-DINNER INVITATIONS MAY BE GIVEN, to events for the evening. It is not normally proper etiquette to provide after-dinner invitations to only a few of the guests.
  78. .
  79. THE ETIQUETTE OF THE DINNER-PARTY TABLE, disposed of, the evening party or ball is next. Invitations to the ball should be sent at least three weeks in advance, responses received within a week of the event.
  80. .
  81. AS THE LADIES AND GENTELMEN ARRIVE, they should be shown to the reception rooms (separate for men and women). Attedants waiting to assist uncloaking.
  82. .
  83. AS THE VISITORS ARE ANNOUNCED BY THE SERVANT, the lady should rise to receive their courtesies.
  84. .
  85. A SEPARATE ROOM OR CONVENIENT BUFFET should be set aside for refreshments and where dancers may retire. Cakes, biscuits, wine negus (punch), lemonade, etc. being made available in this room.
  86. .
  87. THE BALL IS GENERALLY OPENED, by the lady commader taking the first place in the first quadrille.
  88. .
  89. WHEN ANY OF THE CARRIAGES OF THE GUESTS ARE ANNOUNCED, or departure time arrived, the arrival or departure of the guests should be as unobserved as possible (no crouds rushing to exit, no matter how bad the food was).
  90. .
  91. HAVING THUS DISCOURSED of parties of pleasure, we return to the domestic household. Proper etiquette at parties and balls is required to provide for the happy home of the English gentelwoman.
  92. .
  93. A FAMILY DINNER AT HOME, "Household Cookery" will soom follow. cooking, serving, laying of the tablecloth and the sideboard should be with the same cleanliness, neatness and scroupulous exactness, be it for the lady of the house alone, the family, or for company.
  94. .
  95. OF THE MANNER OF PASSING EVENINGS AT HOME. Interesting and agreeable pastime should be promoted at home for young people, as if they do not find pleasure at home, they will seek it elsewhere. 3
  96. .
  97. IN RETIRING FOR THE NIGHT, early rising is almost impossible if going to bed late. Thus going to bed late leads to household disorder. When reiring for the night, the children and domestics should retire, then the master or mistress should take care of lights and fire. On no account should servants be allowed to remain up after the heads of the house have retired.
  98. .
  99. HAVING THUS GONE FROM EARLY RISING TO EARLY RETIRING, what remains are special information for the mistress.
  100. .
  101. WHEN A MISTRESS TAKES A HOUSE in a new locality, it is proper etiquette for the mistress to wait for older inhabitants of the neighborhood to call upon her. any such visits should be punctiliously returned.
  102. .
  103. YOU MAY PERHAPS HAVE BEEN FAVOURED with letters of introduction to neighbors. The mistress should keep records of such letters of introduction, and if such persons call, the mistress should return the call.
  104. .
  105. IN GIVING A LETTER OF INTRODUCTION, in return to a letter of introduction received, the letter of introduction received should always be hand delivered to the person, unsealed. The person introduced would then know in what manner he or she was spoken of.
  106. .
  107. SUCH ARE THE ONEROUS DUTIESof the mistress of the house. The behaviour of the mistress of the house will be the pattern that her daughters will model themselves. The conduct of the mistress will be cause of respect by her family and her inferiors.
  108. .
  109. THE HOUSEKEEPER: SECOND IN COMMAND IN THE HOUSE. The housekeeper is representative of the mistress, and must manage the household with honesty, industry and vigilance, constantly watching for wrong-doing by the domestics.
  110. .
  111. A NECESSARY QUALIFICATION FOR A HOUSEKEEPER, is a thorough understanding of accounts.She will have to write in her books an accurate registry of all sums paid for any and every purpose: house expenses, tradesmen's bills, etc. The housekeepers's accounts should be periodically balanced and examined.
  112. .
  113. ALTHOUGH IN THE DEPARTMENT OF THE COOK, the housekeeper should not interfear, yet the housekeeper must have a good knowledge of the culinary art. The housekeeper often needs to superintend the kitchen.
  114. .
  115. THE DAILY DUTIES OF A HOUSEKEEPER are by what she superintends. The housekeeper should rise early, supervise the domestics. The housekeeper has her breakfast in the housekeeper's room, with the lady's maid, butler, valet, still-room maid. The household linen will be examined for repairs, or to obtain more as needed. The housekeeper will see to it that the house furniture is polished, take care of marketing and tradesmen.
  116. .
  117. AFTER DINNER, the housekeeper may be helping with dessert, or the still room. 2
  118. .
  119. IN THE EVENING, the housekeeper prepares for the next day's duties, maintaing account books, etc.
  120. .
  121. IN CONCLUDING REMARKS, the housekeeper must be above suspicion, as she is exposed to many temptations. The housekeeper must be strong, healthy, and cleanly.
  122. .
  123. ARRANGEMENT AND ECONOMY OF THE KITCHEN. What follows:
    1. SEASONAL AVAILABILITY of fruits, vegetables, fish, meats, poultry, etc.
    2. COOKERY
      1. DUTIES OF THE COOK, KITCHEN MAID AND SCULLERY MAID
      2. GLOSSARY of culinary terminolgy (French)
        • Soups
        • Fish
        • Sauces
        • Meats (Quadrupeds, Birds,etc.)
        • Vegetables and Salads
        • Puddings and Pastries
        • Creams, Jellies, Omletts, etc.
        • Preserves, Confectionaries, Ices, Desserts
        • Dairy and Eggs
        • Breads, Biscuits, and Cakes
        • Beverages
        • Invalid Cookery
      3. Miscellaneous: Table setting, Menus, etc.
      4. Domestic Male Servant Duties: Butlers, Footman, Coachman, Groom, Stable-Boy, Valet
      5. Domestic Female Servant Duties: Lady's Maid, Upper and Under Housemaids, Maid-of-All-Work, Dairy-Maid, Upper and Under Nursemaids, Sick-Nurse, Monthly-nurse, Wet-Nurse
      6. Rearing of Infants and Children, Diseases
      7. The Doctor
      8. Legal Memoranda

Unusual, now uncommon, foods and drinks of the Victorian period


1   I doubt whether two young birds could have known less about keeping house, than I and my pretty Dora did. We had a servant, of course. She kept house for us. I still have a latent belief that she must have been Mrs. Crupp's daughter in disguise, we had such an awful time of it with Mary Anne.
.
Her name was Paragon. Her nature was represented to us, when we engaged her, as being feebly expressed in her name. She had a written character, as large as a proclamation, and according to this document, could do everything of a domestic nature that ever I heard of, and a great many things that I never did hear of. ...
.
Our treasure was warranted sober and honest. I am therefore willing to believe that she was in a fit when we found her under the boiler, and that the deficient teaspoons were attributable to the dustman. ...
.
The next domestic trial we went through was the Ordeal of Servants. Mary Anne's cousin [in the Life Guards] deserted into our coal-hole, and was brought out, to our great amazement, by a piquet of his companions in arms, who took him away handcuffed, in a procession that covered our front-garden with ignominy. This nerved me to get rid of Mary Anne, who went so mildly, on receipt of wages, that I was surprised, until I found out about the teaspoons, and also about the little sums she had borrowed in my name of the tradespeople without authority. ...
.
As to the washerwoman pawning the clothes, and coming in a state of penitent intoxication to apologize, I suppose that might have happened several times to anybody. ...
.
"David Copperfield", by Charles Dickens, Penguine, 1980, Chapter XLIV.
.
2   A still room is a storeroom or pantry where distillation or brewing takes place.
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3   It was not uncommon for upper-class boys to be sexually involved at home with the "downstairs" female servants, as well as to seek sexual involvements with lower-class women or prostitutes outside of the home. When children were sent to boarding schools, homosexual activities in these schools were not infrequent. Perhaps the family "athmosphere" described in "Mrs Beeton's book of Household Management" will help explain this.
.
"The Other Victorians", by Stephen Marcus, Basic Books, 1974, pp. 129-132, and Chap. 6

Reference
"Mrs Beeton's Book of Household Management" by Isabella Beeton Chancellor Press, London, England ISBN: 0 907486 18 5
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