The frames must never be touched with any thing wet or damp. Cotton-wool is the best thing to rub them with, as it will take off the stains and dirt without doing any injury;[23] or, if the frames are varnished, they may be rubbed with the spirits of wine, which will at once take out the spots and dirt, after which they may be re-varnished. Pictures are best cleaned lightly with a wet sponge, but should never be touched with a cloth. The attendance of the footman will now be required in the breakfast parlour, for which purpose, he must prepare by washing himself, and throwing off his working dress. In the directions to the butler, we have given sufficiently at large, setting out the breakfast table, and waiting at breakfast, which in small families becomes solely the business of the footman. After breakfast, he sets the parlour to rights by sweeping up the crumbs, shaking the green cloth, and laying it again on the table, making up the fire and sweeping up the hearth. The footman now carries out such messages and cards as he is charged to deliver. When the footman is obliged to go out with the carriage, the butler or under butler usually undertakes to do such things in his absence, as he necessarily leaves undone. In large families, the footman lays the cloth for dinner, and the knives and forks and glasses, and the butler arranges the silver articles, and sees that the whole is correctly laid out. When the hour of dinner approaches, notice is usually given, by the ringing of a bell by the footman, ten or fifteen minutes before the time; and during this time he is busy in carrying up every thing that he thinks may or can be wanted during dinner, so as to have every thing at hand, at that time. Again he rings the dinner bell, to announce to the family that dinner is going up, when the butler takes the first dish, and is followed by the under butler and footman with the remainder of the fish and soups, which the butler places on the table, and removing the covers, gives them to the footman and under butler, who convey them out of the room. The servants then take their respective stations,—the butler at the side-board, to serve the wines or beer when called for; the footman at the back of his master’s chair, and the lady’s footman, if any, behind his lady. When the soups and fish have been served round, the butler rings the dining-room bell to warn the cook to be ready with the removes, which are generally, solid joints of meat, or the first course, if no removes; the butler then removes the dishes from the table, and hands them to the footman or under butler, who carries them away. If wine or beer is asked for, the footman or under butler puts the empty glasses on a waiter, and the butler fills them. When a clean plate is wanted, the butler hands it to the footman, with a clean knife and fork, and the footman puts the dirty one in the proper place to be taken away.