Owing to the popularity of films and television series, perhaps most notably ‘Downton Abbey’, recent years have seen an increased interest in and awareness of life in what used to be called ‘below stairs.’ Indeed, most country houses open to the public report that visitors today are often far more engaged by what were once the servants’ quarters than they are in the building’s main reception rooms, no matter how splendidly decorated and furnished the latter may be. It is as though the audience at a theatre now prefers to spend time examining what takes place behind the scenes rather than watch the action on stage. Which is not to disparage either that interest or indeed the lives of those who were once employed in the Irish ‘Big House,’ the latter being deservedly the subject of increased scrutiny among historians.
In this country, although the work of servants was not hugely different from that of their equivalents elsewhere, it did have some distinctive characteristics. To begin with, there were often more of them than might be the case in other European countries, including our nearest neighbour. When Arthur Young toured Ireland in the second half of the 1770s, he noted that servants’ wages in Ireland were on average some thirty per cent cheaper than in England (and that there was no servants’ tax here). This may at least in part explain why most country house owners employed more of them. However, according to Young, the reason there were more servants was due ‘not only to the general laziness, but also to the number of attendants everyone of a higher class will have; this is common in great families in England, but in Ireland a man of five hundred a year feels it.’ In other words, in order to demonstrate your lofty status, you employed a lot of servants, even if there was little for them to do. When Sir James Caldwell visited the Earl of Belvedere in County Westmeath in 1773, he and two other gentlemen were not only entertained to a lavish dinner by their host but also waited upon by four valets de chambre and seven or eight footmen. ‘If the Lord-Lieutenant had dined there,’ Sir James thought, ‘there could not have been a more elegant entertainment.’
Almost forty years earlier, Samuel Madden in his Reflections and Resolutions Proper for the Gentlemen of Ireland also commented on the large number of servants found in Irish country establishments. ‘We keep many of them in our houses,’ he wrote, ‘as we do our plate on our sideboards, more for show than for use, and rather to let people see that we have them than that we have any occasion for them.’ (Madden also thought that servants during this period, ‘are so excessively paid for being so useless and debauched, and at the same time such compleat masters of their business, that they cheat us, when they think fit, and obey us only when they judge it reasonable.’ One suspects that the servants in question might have had a different opinion of the matter). 

In Two Centuries of Life in Down (1920), John Stevenson cites an account book kept between 1781 and 1797 by Anne Savage of Portaferry House, in which the wages of various servants are listed as follows:
Maids (duties unstated): £3 to £3, 8sh and 3d per annum
Ladies’ maids: £4, 1sh and 10d to £8 per annum
House Maids: £4 to £5 per annum
Kitchen maid: £3 per annum
Man Cook:: £12 per annum
Butler: £13, 13sh per annum
Footman: £9, 20sh per annum
Postilion (‘to keep himself in shirts, shoes and stockings’): £3, 8sh and 3d per annum
2nd Postilion (‘to keep himself in Boots, Britches and Linen’): £5, 13sh and 9d per annum
Coachman: £11, 7sh and 6d
Groom: £8
Stevenson also quotes some of Mrs Savage’s comments about the servants which could, on occasion, be quite savage. Of one Elizabeth Keley, she wrote that after two years of service, she was discharged ‘by her own desire. She is sober, Honest, Quiet but not a very good housemaid.’ Mary Walker, meanwhile, left employment at Portaferry House after a year, again of her own volition, Mrs Savage observing ‘She is a very good Servant and very honest. Neither sober nor quiet. I willingly part with her.’ Six months later, Mary Walker returned to the same position, but after 18 months again left, her former employer describing her as ‘a very good servant’ but ‘she drinks and is very bad tempered in that situation.’ Other female servants received even worse reviews from their erstwhile mistress, one being dismissed as good only when it pleased her, although ‘neither sober nor quiet’ while another, although sober and honest was also judged ‘Dirty, Disorderly and pert.’ Again, it would be interesting to know what these women thought of Mrs Savage as an employer. 

Although architects’ plans often indicate accommodation for servants in an Irish country house, this was not always carried through, and especially in the 17th and earlier part of the 18th centuries, at least some employees were left to sleep where they could – hugger-mugger on pallets in the kitchen, or, if they were personal maids and the like, in their master or mistress’s dressing room. Sometimes they would find a bed in what was termed the ‘barrack room’, a large dormitory space usually on the top floor of the building; these could also be employed for guests if a large number of single gentlemen came to stay for a few days. The one consistent feature was that male and female servants were required to sleep in different rooms or areas.
Service in an Irish country house differed from that elsewhere in a number of respects. In Country and Town in Ireland under the Georges (1940), Constantia Maxwell pointed out that two categories of servants were peculiar to here: the gossoon and the ‘running footman.’ As she explained, the gossoon (from the French garçon) was a young boy, effectively a slave to the cook and the butler; ‘that is to say that he did the drudgery of the house.’ Barefoot, gossoons were frequently sent on messages elsewhere and were known to cover extraordinary distances – up to fifty miles – in one day. Similarly running footmen took messages or letters to other parts of the surrounding country, carrying a long pole which they used for jumping over bogs, hedges and ditches. They might also be sent ahead, when the house owner was travelling, to find and prepare lodgings in an inn, ‘for they were chosen for their reliability as well as their strength.’
Servants’ tunnels were another common characteristic of Irish country houses, only occasionally encountered elsewhere. These long covered passageways were designed to lead from one part of the property to another without those using them being seen by the owners of the house: provisions, fuel and so forth could thus be moved around the building almost invisibly. The example shown here is typical of such tunnels, long and straight, large enough if necessary to accommodate a donkey and cart, with a vaulted roof and usually – but not always – intermittent openings permitting natural light to enter the space. Today, the servants’ tunnel is largely redundant, as indeed are most of the other spaces which were once the domain of country house staff. In this instance, even if there is still life on the main stage, today little takes place behind the scenes. 

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