Having taken his own dinner with the other servants out of livery, generally at one o’clock, he gets his tea while the family in the parlour are taking their wine and dessert, and in the mean time, the under butler or footman prepares the tea things for the parlour. If the bell rings during the dessert, the Butler answers, and does the same for the remainder of the evening. The under butler is now engaged in cleaning the plate and arranging the pantry. The tea tray is carried up by the Butler, assisted by the footman; and in waiting at tea, the Butler hands round the cups on the tray, the footman assisting with the eatables. The Butler removes the tea-tray, and the footman the urn, &c. The footman carries in coals, but the Butler manages the candles. When tea is made below, it is done by the housekeeper, but carried up and handed round by the Butler and footman. If there is company, the refreshments, wine, ices, &c. are carried up by the Butler, assisted and followed by the footman. When there is supper, the under Butler or Butler arranges the same, and it is managed like the dinner. Slippers, dressing gown, night candles, &c. are carried up and disposed by the Butler. After his master has gone to bed, he goes to his dressing-room, takes down such things as want cleaning or brushing, and gives them to the footman. He then looks over the plate, locks it up, sees that all the men servants are gone to bed, the doors locked, and windows fastened, and then retires to rest himself. This business is strictly domestic, but he goes out to order things in his department, and he is sometimes employed abroad in any confidential business, to which the under servants are considered unequal. The wages of regular Butlers, in large families, are from 50 to 80l. per annum; but in smaller families, from 30 to 50l. The perquisites, if he perform the duty of valet, are his master’s cast off clothes; and as Butler, he gets the pieces of wax candles, the second hand cards, compliments on paying tradesman’s bills, or Christmas boxes and wine for his own use. He finds his own clothes, washing, &c. and is expected to be genteel and clean in his person. In all things connected with the establishment, he is supposed, when no steward is kept, to represent his master; and as various accounts are under his direction, he ought to be able to write a fair hand, and to be ready in the first rules of arithmetic. From this display of his duties, it will appear that his office is no sinecure; and as the good order and economy of an establishment depends much on the vigilance of the Butler, when no steward is kept, so a Butler who knows his duties, and performs them with zeal, integrity, and ability, cannot be too highly prized by judicious heads of families. _To manage foreign Wines._