ded usually into
several distinct departments, each under its separate head. The
housekeeper has charge of the appearance of the house and of its contents;
the manners and looks of the housemaids and parlor-maids, as well as their
work in cleaning walls, floors, furniture, pictures, ornaments, books, and
taking care of linen.

The butler has charge of the pantry and dining-room. He engages all
footmen, apportions their work and is responsible for their appearance,
manners and efficiency.

The cook is in charge of the kitchen, under-cook and kitchen-maids.

The nurse and the personal maid and cook are under the direction of the
lady of the house. The butler and the valet as well as the chauffeur and
gardener are engaged by the gentleman of the house.

=THE BUTLER=

The butler is not only the most important servant in every big
establishment, but it is by no means unheard of for him to be in supreme
command, not only as steward, but as housekeeper as well.

At the Worldly's for instance, Hastings who is actually the butler, orders
all the supplies, keeps the household accounts and engages not only the
men servants but the housemaids, parlor-maids and even the chef.

But normally in a great house, the butler has charge of his own department
only, and his own department is the dining-room and pantry, or possibly
the whole parlor floor. In all smaller establishments the butler is always
the valet--and in many great ones he is valet to his employer, even though
he details a footman to look after other gentlemen of the family or
visitors.

In a small house the butler works a great deal with his hands and not so
much with his head. In a great establishment, the butler works very much
with his head, and with his hands not at all.

At Golden Hall where guests come in dozens at a time (both in the house
and the guest annex), his stewardship--even though there is a
housekeeper--is not a job which a small man can fill. He has perhaps
thirty men under him at big dinners, ten who belong under him in the house
always; he has the keys to the wine cellar and the combination of the
silver safe. (The former being in this day by far the greater
responsibility!) He also chooses the china and glass and linen as well as
the silver to be used each day, oversees the setting of the table, and the
serving of all food. When there is a house party every breakfast tray that
leaves the pantry is first approved by him.

At all meals he st