master; bring all his things into his room, full in his sight; inquire what is in the house, see it yourself, and tell your master how you like it. Step yourself now and then into the kitchen to hasten dinner or supper, and observe whether they be cleanly. Taste the ale, and tell your master whether it be good or bad. If he want wine, go you with the drawer and choose a bottle well filled and stopped: if the wine be in hogsheads, desire to taste and smell it; if it be sour, or not clear, or ill-tasted, let your master know it, that he may not be at the charge of wine not fit to be drunk. See the salt be dry and powdered, the bread new and clean, the knives sharp. At night observe the same rules: but first choose him a warm room, with a lock and key in order; then call immediately for the sheets, see them well aired and at a large fire; feel the blankets, bed, bolster, pillow, whether they be dry, and whether the floor under the bed be damp. Let the chamber be that, which has been last lain in; inquire about it. If the bed itself be damp, let it be brought before a large fire, and air it on both sides. That you may forget nothing in the inn, have a fair list of what you want to take out; and when you put them up, compare them with your list.
You are to step now and then into the stable, to see whether the groom performs his duty.
For packing up your things, have a list of linen, &c. In packing take care that no two hard things be together, and that they be wrapped up in a paper, and other waste paper. Remember to put every thing in their proper places in the portmanteau. Stuff the shoes and slippers at the toes with a small lock of hay; fold up the clothes so as that they