Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1878-11-14

NTH sweets use madeira.
with dessert use port, tOkay, madei-
IA, sherry or claret.
Ice Is never put in red wine, even in
summer. Burgundy should be slightly
warmed. Claret cup and champagne
cup should always be iceland these
are the only two wines in which ice is
used. Every kind of wine has It's diff
ferent kind ofglass; champagne glasses
tor champagne only; goblets for claret
and burgundy; ordinary wine glasses
for sherry and madeira: green glasses
for hook; large bell-shaped glasses for
port. Port, sherry and madeira. are
decanted in the late style, but hook
and champagne appear in their native
bottles. Claret and burgundy are al
ways handed around in claret Jugs.
The servants all leave the room when
dessert is on the table, and the coffee
and liquors are handed around about a
quarter of an hour after dessert has
been on the table-after this the ladies
retire.
The old-fashioned way Of refusing the
last piece Of bread in dish Or the
glass of wine in q decanter is obsolete.
The precedence Of rank at private
dinner is as follows: Foreign ambassa-
doris take precedence of the English
mobiles, archbishops rank with dukes,
bishops rank with earls. Ordinary for
elgn counts take no precedence in Eng
land, but rank with English baronets.
An earl's grandson and all near rela-
tives (untitled) Of the aristocracy, pre-
Cede the esquires and country gentle
men. Then come the wives Of country
gentlemen of no profession, barristers
wives, military men and their wives.
There is no specific place for physi-
clans, who, however, are ranked in the
royal house as next to knights, and
whose wives would therefore 60 out
after barristers' wives.
The present fashionable style of Civ
ing dinner is Ia Russo. but it has not
yet become general land will not until
some of the old fogie8 die off, so some
times dinners are given with happy
combination of both the old and the
new styles. [ will describe a dinner as
usually given in England.
Soup is put opposite the lady of the
house, and the butler holds the plate
close to the tureen, and one ladleful is
sent to each guest, the butler handing
the plate to the footman for the pur-
pose. The gentleman on the hostess
right generally relieves the lady from
serving the fish. after soup, by his as
sistance. Next comes the meat, chicken
and turkey. The inevitable saddle OF
mutton is placed before the host, and
the chicken and turkey before the lady
who is assisted by the gentleman on her
right. Before either of these dishes is
uncovered the side dishes are placed
on the table.
The second course follows: The game
IS placed before the host, and the pud-
dlngs before the lady; the jellies and
blanc manage on the sides.
No one helps himself or another at
these dinners. The servants pass every
thing. The second course having been
removed the cheese is passed around,
and thanks are returned before des-
sert.
When the ladies have all finished
the hostess bows to the most distin-
guished lady present, as a signal, and
all rise while the ladies leave the room
The host goes out last. Now here is a
decision:
Cut bread at breakfast.
Break it at dinner.
Bite it at tea.
How's that for style? Fact, though.
Wine is carried around by the but
Ter until dessert is on the table. Then
the servants having left the room, the
gentlemen help the ladies beside them
and pass the bottle on.
Napkins are now thrown on the floor
and not put on the table as formerly
There are plenty of servants to pick
them up after every one has left the
room.