The chamber-maidens also went abroad, like the young sons of gentlemen; but female servants who came as strangers appear not in general to have been well regarded, and they probably were, or were considered as, a lower class. The circumstance of their having left the country where they were known, was looked upon as _prima facie_ evidence that their conduct had brought them into discredit there. The author of the “Ménagier de Paris” advises his daughter never to take any such _chambrières_, without having first sent to make strict inquiries about them in the parts from whence they came. This same early writer on domestic economy divides the servants, who, in a large household, were very numerous, into three classes: those who were employed on a sudden, and only for a certain work, with regard to whom the principal caution given is to bargain with them for the price of their labour before they begin; those who were employed for a certain time in a particular description of work, as tailors, shoemakers, butchers, and others, who always came to work in the house on materials belonging to the master of the house, or harvest-men, &c., in the country; and domestic servants who were hired by the year. These latter were expected to pay an absolute passive obedience to the lord and lady of the household, and to those set in authority by them. The lady of the house had the especial charge of the female servants, and the “Ménagier” contains rather minute directions as to her housekeeping duties. She was to require of the maid-servants, “that early in the morning the entrance to your hostel, that is, the hall, and the other places by which people enter and stop in the hostel to converse, be swept and made clean, and that the footstools and covers of the benches and forms be dusted and shaken, and after this that the other chambers be in like manner cleaned and arranged for the day.” They were next to attend to and feed all the “chamber animals,” such as pet dogs, cage birds, &c. The next thing to be done was to portion out to each servant her or his work for the day. At midday the servants were to have their first meal, when they were to be fed plentifully, but “only of one meat, and not of several or of any delicacies; and give them one only kind of drink, nourishing but not heady, whether wine or other; and admonish them to eat heartily, and to drink well and plentifully, for it is right that they should eat all at once, without sitting too long, and at one breath, without reposing on their meal, or halting, or leaning with their elbows on the table; and as soon as they begin to talk, or to rest on their elbows, make them rise, and remove the table.” After their “second labour,” and on feast-days, the servants were to have another, apparently a lighter, repast, and lastly, in the evening (_au vespre_), they were to have another abundant meal, like their dinner, and then, “if the season required it,” they were to be “warmed and made comfortable.” The lady of the house was then, by herself or a deputy on whom she could depend, to see that the house was closed, and to take charge of the keys, that nobody could go out or come in; and then to have all the fires carefully “covered,” and send all the servants to bed, taking care that they put out their candles properly, to prevent the risk of fire. In the English poem of the “Seven Sages,” printed by Weber, the emperor is described as going to his chamber, after the time of locking windows and gates--