If due care in filling
the reservoirs at a different table is observed, and the
chimneys and globes are never touched with greasy fingers,
it is hardly ever necessary to use water in cleaning them,
a chimney brush and dry duster being quite sufficient. Tlie
overpowering smell of most Indian lamp-rooms is simply due
to wasteful carelessness in filling.
The wick of a lamp should never coil round in the reservoir.
Even the best oil has a sediment, and when the wick lies in
it for weeks and weeks, the fibres get clogged, and so the oil
is prevented from rising through them. Tlierefore, when a
new wick is put in, it sliould only just reach to the bottom of
tlie reservoir ; if the lamp is kept well filled, as it should be,
it is surprising how long even this little bit of wick will burn
brilliantly ; and though this plan involves inore frequent
change of wick, and a slight excess in the amount used, this
is more than compensated for by the satisfaction of clear
white light. Once a week every reservoir sliould be com-
pletely emptied and wiped out with a rag. 'llie oil from
them should be put with that squeezed from the wicks, and
filtered before it is used again.
6o
The Complete Indian
Candlesticks must be cleaned every day, and every trace
of grease removed with hot water.
In the evening, when the bearer lights the lamps, he
should also see that each bedroom has its candle and box of
matches ; at the same time, he should satisfy himself that the
sweeper, hhcesli, and other servants have done their work.
On bringing the lamps into the drawing-room he should tidy
it up, remove bits of thread, torn papers, &c., from the floor,
draw the curtains, and if there is a fire, see that the wood-
box is full. If the bearer is also dbddr, i.e., serves the wine
at table, it is his duty to inform the khilmutgdr what wine-
glasses will be required, and satisfy himself that they are duly
placed on the table. If the dbddr has to serve a large number
of people, especially in the hot weather, when guests are
naturally in a hurry for something cool to drink, it requires
method and preparation to be successful. The ice should be
broken into pieces before dinner is announced, and wrapped
in a napkin. The best way of breaking up ice is to use a
short sharp steel skewer; a large darning-needle fixed in a
handle answers well. No hammer is required, as the lightest
pressure with the sharp point will split the ice. The soda-
water should be ready to hand, champagne wire removed,
claret uncorked, and the wines for dessert decanted in
scrupulously clean decanters. The dbddr should not dodge
round the table in serving the guests, but go round methodi-
cally, beginning with the lady at the host’s right hand.
The bearer should always be on guard against the ravages
of white ants, fish insects, and other vermin ; and in the
rainy season he must not forget the periodical .airing of all
woollen clothes, blankets, rugs, &c.
Page 40
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
If due care in filling the reservoirs at a different table is observed, and the chimneys and globes are never touched with greasy fingers, it is hardly ever necessary to use water in cleaning them, a chimney brush and dry duster being quite sufficient. Tlie overpowering smell of most Indian lamp-rooms is simply due to wasteful carelessness in filling.
The wick of a lamp should never coil round in the reservoir. Even the best oil has a sediment, and when the wick lies in it for weeks and weeks, the fibres get clogged, and so the oil is prevented from rising through them. Tlierefore, when a new wick is put in, it should only just reach to the bottom of tlie reservoir ; if the lamp is kept well filled, as it should be, it is surprising how long even this little bit of wick will burn brilliantly ; and though this plan involves inore frequent change of wick, and a slight excess in the amount used, this is more than compensated for by the satisfaction of clear white light. Once a week every reservoir sliould be completely emptied and wiped out with a rag. 'llie oil from them should be put with that squeezed from the wicks, and filtered before it is used again.
6o
The Complete Indian
Candlesticks must be cleaned every day, and every trace of grease removed with hot water.
In the evening, when the bearer lights the lamps, he should also see that each bedroom has its candle and box of matches ; at the same time, he should satisfy himself that the sweeper, bhisti, and other servants have done their work. On bringing the lamps into the drawing-room he should tidy it up, remove bits of thread, torn papers, &c., from the floor, draw the curtains, and if there is a fire, see that the woodbox is full. If the bearer is also butler, i.e., serves the wine at table, it is his duty to inform the khilmutgdr what wineglasses will be required, and satisfy himself that they are duly placed on the table. If the butler has to serve a large number of people, especially in the hot weather, when guests are naturally in a hurry for something cool to drink, it requires method and preparation to be successful. The ice should be broken into pieces before dinner is announced, and wrapped in a napkin. The best way of breaking up ice is to use a short sharp steel skewer; a large darning-needle fixed in a handle answers well. No hammer is required, as the lightest pressure with the sharp point will split the ice. The sodawater should be ready to hand, champagne wire removed, claret uncorked, and the wines for dessert decanted in scrupulously clean decanters. The dbddr should not dodge round the table in serving the guests, but go round methodically, beginning with the lady at the host’s right hand.
The bearer should always be on guard against the ravages of white ants, fish insects, and other vermin ; and in the rainy season he must not forget the periodical airing of all woollen clothes, blankets, rugs, &c.