time for sleep allowed you:

From May to mid-August an hour or two
Let Patch sleep a snatch, howsoever ye do.
Though sleeping one hour refresheth his song
Yet trust not Hob Grouthead for sleeping too long.

Then came afternoon work, and at last supper. Here the mistress might
unbend somewhat; for, as Tusser puts it:

Whatever God sendeth, be merry withal.

She had still, however, an eye for the servants:

No servant at table use sauc'ly to talk,
Lest tongue set at large out of measure do walk;
No lurching, no snatching, no striving at all,
Lest one go without, and another have all.

And then a final word:

Declare after supper--take heed thereunto--
What work in the morning each servant shall do.

And then--bed!

There were feast days, of course: Christmas to Epiphany was one long
feast; then Plow Monday, Shrovetide, Sheep-shearing, Wake-Day, Harvest
Home, Seed-Cake--these as the times came round. But there was a weekly
regale too, which was known as Twice-a-Week-Roast. On Sundays and
Thursdays a hot joint was the custom at supper. Tusser is clear about
the value and sanction at once:

Thus doing and keeping such custom and guise,
They call thee good huswife--they love thee likewise.

Those days are past and done, with much to regret and much to be
thankful for. You trained good servants that way--but did you make
good men and women? Some think so, and I among them; but such training
is two-edged, and while I feel sure that the girls and lads were
the better for the discipline, I cannot believe that the masters and
mistresses were. They nursed arrogance; out of them came the tyrants
and gang-drivers of the eighteenth century, Act of Settlement, the
Enclosure Acts, Speenhamland, rick-burning, machine-breaking, and the
Bloody Assize of 1831. Well, now the reckoning has come, and Hodge
will have Farmer Blackacre at his discretion.

One or two variations from modern practice may be noted. The
Elizabethan husbandman grew, I have said, his own flax and hemp; he
grew his vines too, and Tusser bids him prune them in February. I, who
grow mine, call that full early. He does not tell us when he gathered
his grapes or (what I very much want to know) how he made his
wine--whether with pure fermented grape-juice, which is the French
way, or by adding water and sugar to the must, which is our present
English fashion. Again, he used sheep's milk both for draught and for
butter-making. I wish