A back pointed knife is a basic knifedesign in which the back of the blade is straight, and the cutting edge is curved. This design allows the cutting edge to roll off the item being cut and is suited to making swaying cutting movements. Research Back Pointed
A bill-hook is an agricultural implement consisting of a thick, heavy knife with a hooked end, useful for chopping off small branches of trees or cutting apart entangled vines or roots. Research Bill-Hook
Budding is the art of multiplying plants by causing the leaf-bud of one species or variety to grow upon the branch of another. The operation consists in shaving off a leaf-bud, with a portion of the wood beneath it, which portion is afterwards removed by a sudden jerk of the operator's finger and thumb, aided by the budding-knife. An incision in the bark of the stock is then made in the form of a T; the two side lips are pushed aside, the bud is thrust between the bark and the wood, the upper end of its bark is cut to a level with the cross arm of the T, and the whole is bound up with worsted or other soft fastening, the point of the bud being left exposed.
In performing the operation, a knife with a thin flat handle and a blade with a peculiar edge is required. The bud must be fully formed; the bark of the stock must separate readily from the wood below it; and young branches should always be chosen, as having beneath the bark the largest quantity of cambium or viscid matter out of which tissue is formed. The maturer shoots of the year in which the operation is performed are the best. The autumn is the best time for budding, though it may also be practised in the spring. Research Budding
Camwood is a red dye-wood imported from tropical West Africa, and obtained from the Baphia nifida, a leguminous tree, of the suborder Caesalpinieae. This wood is of a very fine colour, and is used in turnery for making knife handles and other similar articles. The dye obtained from it is brilliant, but not permanent. It is called sometimes Bar-wood, though this name belongs also to another tree. Research Camwood
Carpet, a thick fabric, generally composed wholly or principally of wool, for covering the floors of apartments, staircases, and passages in the interior of a house or other place. Carpets were originally introduced from the East, where they were fabricated in pieces, like the modern rugs, for sitting on - a use obviously suggested by the Eastern habit of sitting cross-legged upon the floor. Eastern carpets are still highly thought of in Europe, into which they are largely imported. The good quality Persian, Turkish, and Indian carpets are all woven by hand, and the design is formed by knotting into the warp tufts of woollen threads of the proper colour one after the other.
Of European carpets the Brussels carpet was a common and highly-esteemed variety at the end of the 19th century. It was composed of linen thread and worsted, the latter forming the pattern. The linen basis did not appear on the surface, being concealed by the worsted, which was drawn through the reticulations and looped over wires that were afterwards withdrawn, giving the surface a ribbed appearance.
Wilton carpets were similar to Brussels in the process of their manufacture, but in them the loops were cut open by using wires with a knife-edge, and the surface thus obtained a pile.
Tapestry carpets have also a pile surface. They were traditionally manufactured according to a process patented by Mr. Whytock of Edinburgh in 1832, the great speciality of which was that the threads were particoloured by printing in the proper manner for each design before being woven up.
The Kidderminster or Scotch carpet consisted of two distinct webs woven at the same time and knitted together by the woof. The pattern was the same on both sides of the cloth, but the colours were reversed. An improvement upon this was the three-ply carpeting, made originally at Kilmarnock.
The original Axminster carpets were made on the principle of the Persian or Turkey carpets. Patent Axminster carpets (invented by Templeton of Glasgow, 1839) have a fine pile, which is produced by using chenille as the weft, the projecting threads of which form the pile, which is dyed before being used. Carpets of felted wool, with designs printed on them, are also used, and are very cheap. Cheap jute carpets are also made. Research Carpet
A corn-knife was a curved Roman agricultural knife used in vineyards, for cutting corn, pruning trees etc. Later, a corn-knife was a 19th century American agricultural knife with a blade of about twenty inches length attached by a tang to a handle, the whole resembling a machete, and used for cutting standing corn. Research Corn-Knife
Currying is the art of dressing cow-hides, calves'-skins, seal-skins, etc, principally for shoes, saddlery, or harness, after they have come from the tanner. In dressing leather for shoes the leather is first soaked in water until it is thoroughly wet; then the flesh side is shaved to a proper surface with a knife of peculiar construction, rectangular in form with two handles and a double edge, The leather is then thrown into the water again, scoured upon a stone until the white substance called bloom is forced out, then rubbed with a greasy substance and hung up to dry. When thoroughly dry it is grained with a toothed instrument on the flesh side and bruised on the grain or hair side for the purpose of softening the leather. A further process of paring and graining makes it ready for waxing or colouring, in which oil and, traditionally, lamp-black, are used on the flesh side. It is then sized, dried, and tallowed. In the process the leather is made smooth, lustrous, supple, and water-proof. Research Currying
A cutting edge pointed knife is a basic knifedesign in which the cutting edge is straight and the blade back is curved. This design does not allow the cutting edge to sway, but instead is suited to a chopping action. Research Cutting Edge Pointed
A draw-knife is a carpenter's tool consisting of a usually curved blade with a handle at each end at right angles to it. In use the draw-knife is drawn towards the user to remove wood from a surface, similar to a plane but more controllable. Draw-knives were anciently used for roughly rounding timber prior to turning on a lathe, and are still used by craftsmen around the world. Research Draw-Knife
A footman was a domestic servant. During the 18th century, pompous and grand-looking footmen strutting through the streets of London caused some degree of resentment among the ordinary population who termed them 'fart catchers', and dismissed them as little more than fashion accessories showing off the wealth of their employers. However, Mrs Beeton helpfully describes the duties of the footman to those starting a household in 1860 as:
Where a single footman, or odd man, is the only male servant, then, whatever his ostensible position, he is required to make himself generally useful. He has to clean the knives and shoes, the furniture, the plate [silver plated metal objects]; answer the visitors who call, the drawing-room and parlour bells; and do all the errands. His life is no sinecure; and a methodical arrangement of his time will be necessary, in order to perform his many duties with any satisfaction to himself or his master.
The footman is expected to rise early, in order to get through all his dirty work before the family are stirring. Boots and shoes, and knives and forks, should be cleaned, lamps in use trimmed, his master's clothes brushed, the furniture rubbed over; so that he may put aside his working dress, tidy himself, and appear in a clean jacket, to lay the cloth and prepare breakfast for the family... He lays the cloth on the table; over it the breakfast-cloth, and sets the breakfast things in order, and then proceeds to wait upon his master, if he has any of the duties of a valet to perform.
Where a valet is not kept, a portion of his duties falls to the footman's share - brushing the clothes among others. If the footman is required to perform any part of a valet's duties, he will have to see that the housemaid lights a fire in the dressing-room in due time; that the room is dusted and cleaned; that the washhand-ewer is filled with soft water; and that the bath whether hot or cold, is ready when required; that towels are at hand; that hairbrushes and combs are properly cleansed and in their places; that hot water is ready at the hour ordered; the dressing-gown and slippers in their place, the clean linen aired, and the clothes to be worn for the day in their proper places. After the master has dressed, it will be the footman's duty to restore everything to its place properly cleansed and dry, and the whole restored to order.
At breakfast, when there is no butler, the footman carries up the tea-urn, and, assisted by the housemaid, he waits during breakfast. Breakfast over, he removes the tray and other things off the table, folds up the breakfast-cloth, and sets the room in order, by sweeping up all crumbs, shaking the cloth, and laying it on the table again, making up the fire, and sweeping up the hearth.
At luncheon-time nearly the same routine is observed, except where the footman is either out with the carriage or away on other business, when, in the absence of any butler, the housemaid must assist.
For dinner, the footman lays the cloth, taking care that the table is not too near the fire, if there is one, and that passage-room is left. A table-cloth should be laid without a wrinkle; and this requires two persons; over this the slips are laid, which are usually removed preparatory to placing dessert on the table. He prepares knives, forks, and glasses, with five or six plates for each person. This done, he places chairs enough for the party, distributing them equally on each side of the table, and opposite to each a napkin neatly folded within it a piece of bread or small roll, and a knife on the right side of each plate, a fork on the left, and a carving-knife and fork at the top and bottom of the table, outside the others, with the rests opposite to them, and a gravy-spoon beside the knife. The fish-slice should be at the top, where the lady of the house with the assistance of the gentleman next to her, divides the fish, and the soup-ladle at the bottom: it is sometimes usual to add a desert-knife and fork; at the same time , on the right side also of each plate, put a wine-glass for as many kinds of wine as it is intended to hand round, and a finger-glass or glass-cooler about four inches [nine centimetres] from the edge. The latter are frequently put on the table with the dessert.
About half an hour before dinner, he rings the dinner-bell, where that is the practice, and occupies himself with carrying up everything he is likely to require. At the expiration of the time, having communicated with the cook, he rings the real dinner-bell, and proceeds to take it up with such assistance as he can obtain. Having ascertained that all is in order, that his own dress is clean and presentable, and his white cotton gloves are without a stain, he announces in the drawing-room that dinner is served, and stands respectfully by the door until the company are seated: he places himself on the left, behind his master, who is to distribute the soup; where soup and fish are served together, his place will be at his mistress's left hand; but he must be on the alert to see that whoever is assisting him, whether male or female, are at their posts. If any of the guests has brought his own servant with him, his place is behind his master's chair, rendering such assistance to others as he can, while attending to his master's wants throughout the dinner, so that every guest has what he requires. This necessitates both activity and intelligence, and should be done without bustle, without asking any questions, except where it is the custom of the house to hand round dishes or wine, when it will be necessary to mention, in a quiet and unobtrusive manner, the dish or wine you present.
When required to go out with the carriage, it is the footman's duty to see that it has come to the door perfectly clean, and that the glasses and sashes, and linings are free from dust. In receiving messages at the carriage door, he should turn his ear to the speaker, so as to comprehend what is said, in order that he may give his directions to the coachman clearly. When the house he is to call at is reached, he should knock, and return to the carriage for orders. In closing the door upon the family, he should see that the handle is securely turned, and that no part of the ladies' dress is shut in.
It is the footman's duty to carry messages or letters for his master or mistress to their friends, to the post, or to the tradespeople; and nothing is more important than dispatch and exactness in doing so, although writing even the simplest message is now the ordinary and very proper practice.
In addition, footmen were also required to reserve seats in the family's box at the theatre, awaiting the arrival of the family. To lay out and wait at table for evening receptions and games of cards. To open and close doors behind visitors and to announce visitors upon directing them into the drawing room where the master or mistress awaited. Research Footman
The Probert Encyclopaedia was designed, edited and programed by
Matt and Leela Probert
Abbreviations
Research Back Pointed
