Then, about their Sundays, I think that church can’t do us much good if we don’t give the servants an opportunity to go, too, if they want to, or if we make it a hard day for them. Though it requires special arrangement, their Sundays should be made a day to look forward to with pleasure when each one can be sure of getting out, at some part of the day, to church, or to see her friends. The Sunday morning that the cook goes out, the lunch should be one that can be quickly cooked or her outing would be too short. In the case of the waitress and chambermaid, if, on their Sunday morning out, they waited to finish their work, they would get out so late, in most places, that it wouldn’t be worth while to go at all. This explains why, in the plan that I shall give you, it is arranged that, on their Sunday mornings out, the chambermaid and waitress stop whatever work they are doing promptly at 10 A.M., and get ready to go out, the one who is _in_ taking the work up where the other one has left it and finishing it in addition to her own. You will also see that, with the following plan, you can take your choice of having late dinner every other Sunday (when the cook is at home) or every Sunday if your waitress is sufficiently expert and your cook prepares some of the dinner dishes before going out. Sometimes it is the chambermaid and sometimes the waitress that can cook best and likes the afternoon all to herself. It doesn’t matter which you choose for that duty; you simply use tact in this as in all your housekeeping. As for giving them any freedom in the evenings I think you will find it a good plan to let the chambermaid and waitress alternate in going out, provided their services are not required; this insures one always being in the house so that the cook never has to go to the door. It is rather an understood thing that the cook can go out any evening after her regular work is done, of course, if her services are not required. With regard to the cook’s weekly duties I have never found that they could be laid down as definitely as those of the other servants on account of dinners and lunches coming in, when all her time has to be devoted to the cooking. Therefore the washing and ironing (if it is done in the house), the weekly cleaning of the kitchen, the hall steps, etc., semiweekly cleaning of refrigerator and keeping the shelves and closets clean, all have to be fitted in when she can manage them. On this very account the mistress, in her morning visits to the kitchen, should look around carefully to be sure that nothing is neglected, for everything about a kitchen should be very clean if you want it to be sanitary. _Description of the chambermaid’s book—Her general work_