The fragrance of the citron-leaves is delicious, and when you have rinsed and dried your hair, you will find it as soft, as bright, and as sweet-smelling as the costliest perfumes of Bond Street could make it. Servants. In the good old times we were well off for servants in Manila. They flocked up from the provinces seeking places, and those employers who took pains to enquire closely into the antecedents of applicants, could almost ensure being well served. Englishmen paid good wages, and paid punctually, hence they could command the best servants. Personally, I may say that I kept my servants for years--some nearly the whole time I was in the islands. I had very little trouble with any of them. There are people who say that they have no feeling, but I remember that when I embarked with my family on leaving Manila, my servants, on taking leave at the wharf, were convulsed with tears at our departure. A family living comfortably in a good-sized house would require the following servants:-- Wages in 1892. Dollars. Mayordomo, or steward, who would act as butler 8 per month. Two houseboys, one would valet the master, the other would trim lamps and pull the punkah, @ $6 12 per month. Sempstress or maid to mistress 6 per month. Gardener or coolie, would carry water for baths, sweep and water 6 per month. Coachman, would look after one pair of horses and carriage 12 per month. Food for six servants, @ $3 each 18 per month. Maestro cook 18 per month. -- 80 American competition for servants has more than doubled these rates of pay. Cooks get $50 now. The house-boys and maid live in the house, and sleep on the floor, with a grass mat and pillows. The mayordomo sometimes lives quite near, being, perhaps, a married man. The coachman has his room by the stables, and the gardener lives in the lodge, or in a small hut in the garden. The maestro-cook does not usually sleep on the premises. He arrives about 11 A.M., bearing two baskets depending from a pinga, or palma-brava staff, resting on his shoulder. These baskets will contain the day's marketing--eggs, fish, meat, chicken, salad, tomatoes, bananas, firewood, and many other things. He promptly sets to work, and by twelve, or half-past, presents a tiffin of three or four courses.