A Servants Life

By Chris Poore

Introduction

Many estates of the landed gentry were a microcosm of the world set within the estates boundaries. The house its self would be staffed by a whole army of servants including the Housekeeper, Cooks, Valets, Grooms of the Chamber, The Butler, Various Yeomen, Scullery Maids, Kitchen Maids, Housemaids, Parlour Maids. Ladies Maids and Laundresses. Over seeing all of them the Estate Steward was the most important man in the pecking order, who was in effect the “Estate Manager”. The grounds themselves would also bare host to a whole community of estate workers like Grooms, Huntsmen, Game keepers, the Bailiff, the Brew master, Hounds man, Stable hands, Footmen, Gardeners, a Master Carpenter, a Blacksmith, a Ferrier and the tenant farmers and there families. Unlike popular consensus today being “In Service” was not (in the vast majority of cases) to be bound underfoot as a sort of slave by an oppressive master. Being in service was both a sort after and popular profession, regular meals, several good sets of clothes and a bed with a roof over your head was a far cry from many others in the outside world who went hungry, penniless and homeless dressed in rags. It was thought that to be in service was a “step up the ladder” in society for those of the working classes and although rules were often strict the conditions of work and accommodation were far better than those found in common labouring work.

It became especially popular during the latter half of the 17^th century for the master of a house to spend repeatedly absences away from the family home.  However that did not mean that life on the estate ran to a stand still until there return. In the master’s absence the Estate Steward would be responsible for keeping the estate up to scratch and regularly reporting back on his progress. The estate would not only have to be pleasing to the master eye when the family visited but would also be expected to make a return financially with rents from the tenant farmers accommodation and land, and the sale of locally grown produce at the markets. The estate was also used for pleasure pass times for the family such as hunting, riding and fishing so the stocks of game, and fish and the breeding and training of good hounds and horses was paramount to its workings.

The Household

The household consisted of all those servants who worked within the confines of the great house itself. These were the cream of the crop and included some of the best positions attainable to, not only did they receive lodgings in the house itself but were also often able to take advantage of their position within the house. Servants were not democrats. In general, they approved of the social order, just like their masters and they intended to take advantage of it. For example a servant in a fine house might expect (if he is clever) to rise in the world, improve his fortunes, and create an even better place for his children. A stable groom might aspire to become butler or steward in the same or a greater house. The pot boy might hope one day to be chief cook.

Servants took money from anyone. They accepted vail’s or tips from anyone for any service rendered. ("Here's a penny to drink my health.") Or a douceur (sweetener) for favours requested. They expect to be vailed for delivering a gift or message. Their masters were aware of this, and do it themselves to other people's servants. It was not considered dishonest unless loyalties became confused and compromised. The good servant, like a good waiter, was attentive. The best servant was often there when you need them but never hovered. He finds some virtuous occupation when you disappear. He is neither lewd nor vain, but maintains a respectable countenance, to the credit of his master. He is modest but never craven, humble but never base, candid but not insolent. It was said that a good servant was one that could rob in moderation from his master but would never allow others to do so!

We often think of the popular Victorian upstairs / downstairs system of master & servant relationship. However even though rules were strict in service, the benefits to ones future often far outweighed the constraints even though life was hard and regimented. Typically servants were early to rise and late getting to bed, and time off from work was a rare luxury. Much of the work was demanding, particularly for the women. Scrubbing linen and scouring pans left hands sore and chapped, whilst churning butter could take half an hour of backbreaking work. The rewards of service in a great house were, however, considerable. Wages paid to servants were generous – more than could be earned in agriculture or most craft occupations. Moreover, servants received board and lodgings and could expect occasional treats such as a Christmas feast and if they were good and loyal they could even receive a pension and a small cottage on the estate to live out there dotage in. Most notably their diet was far better than that of the average labourer, containing more meat and dairy produce. 

There was a clear pecking order below stairs. Within the house the steward and housekeeper were the highest ranking staff, supervising the rest of the servant body. At the bottom of the pile were the scullery maid’s and the pot boy, often only teenagers. The distinction between upper and lower servants was expressed in every conceivable way - in dress, food and accommodation, but also in the deference lower servants were expected to accord their superiors. Upper and lower servants dined separately, and those of higher rank had more freedom of movement within the house and grounds.

The Estate

Life out outside of the great house on the estate although not of such a high standing was no less prosperous; to receive a job on the masters estate meant that there was opportunity to better yourself or to learn a trade. Many of the estates key workers such as the blacksmith, master carpenter or hounds man took apprentices to learn there trade. The workings of the estate were two-fold  1) to make it pleasing and entertaining to “his Lordship” when in residence  and 2) to make it profitable to bring the master some much needed revenue. The upkeep of an estate would not have been cheap and changes were often made to keep up with the latest fashions in gardens or architecture straining the master’s funds to keep up appearances.

Among the estate workers would have been the young boys who would carry out the most menial duties such cleaning out the stables or dog kennels. Above them those learning a trade or training to full fill a position on the estate. And at the top the tradesmen and key workers of the estate like the huntsmen or bailiff (who often had his own cottage somewhere on the estate) As much of the land was arable, strips were hired out to tenant farmers who would often pay there rents in goods such as vegetables or poultry or meat if they could not raise enough money from sale at the market.

The Estate Steward

Bringing all the elements of outdoors and in; together to form a fully working estate was the responsibility of the Steward. The steward was many things, in effect he was not only the head of the servants but the mouthpiece through which they spoke to there master. Any complaints or situation would run through the steward first before ever reaching the master and in turn the steward was his “Lordships” eyes and ears below stairs, reporting back on every circumstance. The steward was also responsible for arranging and setting of rents, gathering news and spreading it, managing his lordships business matters in the area, communication with other estates, matters of the law in local manorial courts and of course keeping his master abreast of all goings on, especially in the master’s absence. The steward was at the very top of the pecking order until the mid 19^th century when the Butler who had previously only been in charge of the Buttery, took over many of his roles and much of his status.