It is his proper business to see that the breakfast is duly set, the under butler or footman carrying up the tea urn, and the butler the eatables; he, or the under butler waiting during breakfast.[19] On taking away, he removes the tea-tray, and the under butler or footman the urn, cloth, &c. The breakfast things being taken away, and the plate, &c. cleaned and put away under his directions, the Butler then gets his own breakfast with the housekeeper, unless the servants all breakfast together at an earlier hour. If no valet is kept, he then attends in his master’s dressing-room, sets it in order, carries down his clothes to be brushed by the under butler or footman, and attends to every thing connected with his master’s clothes, linen, &c. or sees that what is wanted is done by others. He now cleans himself to attend company or visitors at the door, which he is to answer, receive cards, deliver messages, &c. At luncheon time, the cloth being laid by the under butler or footman, it is the duty of the Butler to carry in the tray, or arrange the table, and when there is company, he waits in the room assisted by the other servants. If wine is wanted for the luncheon, it is his duty to fetch it from the cellar; and if ale, to draw or bring it up when wanted. The keys of the wine and ale cellars are specially kept by him, and the management of the wine, the keeping the stock book, and also of ale in stock, or in brewing, are in his particular charge. This duty he generally performs in the morning before he is drest to receive company, and he then brings out such wine as is wanted for the day’s use. It is his duty to fine wine as it comes in the pipe, and to superintend the bottling, sealing it himself, and disposing it in binns so as to know its age and character. While these duties and those of brewing are in hand, he leaves the parlour and waiting duties to the under butler and footman. Where no steward is kept, he pays all bills for wine, spirits, ale, malt, coals, and in general, all bills not in the housekeeper’s or kitchen department. Sometimes, also, he pays the other male servants. At dinner time, the under butler or footman lays the cloth, and carries up the articles wanted, under the direction of the Butler, who gives out the necessary plate, kept by him under lock, and generally in an iron chest. He sets and displays the dinner on the table, carrying in the first dish, waits at the side-board, hands wine round or when called for; removes every course, and sets and arranges every fresh course on the table according to his bill of fare, which is placed on the side-board for reference; and does not leave the dinner room till the dessert and wine have been placed on the table by him or under his direction.[20] It is then his business to see that the plate, glasses, &c. are carried to the pantry, cleaned, and wiped by the under butler and footman, and the whole carefully put in their proper places.