ction of the cook, except one known
colloquially as the "hall girl" who is supervised by the housekeeper. She
is evidently a survival of the "between maid" of the English house. Her
sobriquet comes from the fact that she has charge of the servants' hall,
or dining-room, and is in fact the waitress for them. She also takes care
of the housekeeper's rooms, and carries all her meals up to her. If there
is no housekeeper, the hall girl is under the direction of the cook.

=THE PARLOR-MAID=

The parlor-maid keeps the drawing-room and library in order. The useful
man brings up the wood for the fireplaces, but the parlor-maid lays the
fire. In some houses the parlor-maid takes up the breakfast trays; in
other houses, the butler does this himself and then hands them to the
lady's maid, who takes them into the bedrooms. The windows and the brasses
are cleaned by the useful man and heavy furniture moved by him so she can
clean behind them.

The parlor-maid assists the butler in waiting at table, and washing
dishes, and takes turns with him in answering the door and the telephone.

In huge houses like the Worldlys' and the Gildings', the footmen assist
the butler in the dining-room and at the door--and there is always a
"pantry maid" who washes dishes and cleans the pantry.

=THE HOUSEMAID=

The housemaid does all the chamber work, cleans all silver on
dressing-tables, polishes fixtures in the bathroom--in other words takes
care of the bedroom floors.

In a bigger house, the head housemaid has charge of the linen and does the
bedrooms of the lady and gentleman of the house and a few of the spare
rooms. The second housemaid does the nurseries, extra spare rooms, and the
servants' floor. The bigger the establishment, the more housemaids, and
the work is further divided. The housemaid is by many people called the
chambermaid.

=UNIFORMS=

In all houses of importance and fashion, the parlor-maid and the
housemaids, and the waitress (where there is no butler), are all dressed
alike. Their "work" dresses are of plain cambric and in whatever the
"house color" may be, with large white aprons with high bibs, and Eton
collars, but no cuffs (as they must be able to unbutton their sleeves and
turn them up.) Those who serve in the dining-room must always dress before
lunch, and the afternoon dresses vary according to the taste--and
purse--of the lady of the house. Where no uniforms are supplied, each maid
is supposed to furnis