Smyrna times., 1879-02-26
Small Points on Table Etiquette.

NV 'IlNCblS NOHllCC(6u Will the giving
and receiving Of dinners and teas, hut
which are Of the first Importance, as they
concern individual behavior We would
be inclined to think every one acquainted
with them, and allusion to them a matter
of supererogatiOn on our part, if it were
not that we see them so frequently violated.
Those of our readers who are, or have
been familiar with them, Will perhaps
pardon our speaking of them for the sake
OF those who are not.
We do not expect to see these gducheries
in the best society; but there are many
people perfectly well-htted for the best
society but for Ignorance concerning these
things, which although triles in them
selves, are Of such infinite Importance on
the whole. For instance, where all the re-
qulrements are not fully known, if Il general
cessation of conversation should suddenly
supervene upon the serving of the soup,
would there be silence in the place? Not
at all the gap would be filled with Il con
tinuous bubbling sound from the mouth Of
some one or other unlucky wight, whose
mother never taught him to take soup
properly, and who is possibly disturbing
or disgusting all those that do better and
who know how easily the trouble might be
avoided. Soup is TO be taken from the
side of the spoon, not from the tip, and it
Is not to be sucked in, but the spoon being
slightly tilted it is rather poured into the
mouth than otherwise, the slightest silent
inhalation being sufficient for the rest.
Another generally neglected obligation
is that of spreading butter on ones bread
as it lies on ones plate, or but slightly
lifted at one end from the plate; it is very
frequently buttered in the air, bitten in
gouges, and still held in the face and eyes
OF the table with the marks of the teeth
on 1t. This is certainly not altogether
pleasant, and it is better to cut it bit at a
time, after buttering it, and put piece by
piece in the mouth with ones finger and
thumb.
Let us mention few things concerning
the eating Of which there is sometimes
doubt. a cream cake and anything OF
similar nature should be eaten with knife
and fork, never bitten. Asparagus-which
should always be served on bread or toast
so as to absorb superhuous moisture-may
be ta!lent from the finger and thumb if it
is fit to be set before you the whole of i.
may be eaten. Peas and beans, as we all
know, require the fork only Potatoes, il
mashed, should be mashed with the fork
Green corn should be eaten from the cob
but it must be held with n single hand
and not after the fashion Of the alderman
wife at the Lord Mayors dinner Celery
crosses, radishes and all that sort of thin.
are, of course, to be eaten from the fingers
the salt should be laid upon ones plate
not upon the cloth. Fish is to be eater
with the fork, without the assistance Of tht
knife; bit of bread in the left hanC
sometimes helps one to master refractor,
morsel.
Berries, OF course, are to be eaten with
spoon. In England they are served will
their hulls on, and three or four are con
sldered an ample quantity. But then il
England they are many times the size 0
ours. There they take the big berry b.
the stem, dip it into powdered sugar, ant
eat it as we do the turnip radish. 1t is no
proper to drink with a spoon in the cup
nor should one. by the way, ever quit
drain cup or glass. Spoons are sometime
used with puddings, but forks are the be
ter style. A spoon should never be turne
over in the mouth. Ladies have frequentl
an affected way of holding the knife ha
way down its length, as if it were too bi
for their little hands but this is as awl
ward way as it is weak the knife shoul
be grasped freely by the handle only, til
foretinger being the only one to touch tn
blade at its root, and no further down.
sending ones plate to be helped a secon
time, one should retain ones knife an
fork, for the convenience of waiter an
carver. At the conclusion of a cours
where they have been used, knife and for
> should be laid side by side on the plate
, never crossed; the old custom of crossir
them was in obedience to an ancient r
ligious formula. The servant, should off
I every thing at the left of the guest, th
: the guest may be at liberty to use the rigl
f hand. If one has been given a napk
ring it is necessary to fold ones napk
I and use the ring: otherwise the napk
q | should be left unfolded. Ones teeth a
not to be picked at the table; but if
= is impossible to hinder it, it should be dol
s behind the napkin. One may pick a bol
= at the table, but, as with corn, only OF
# hand is allowed to touch it, yet one CT
usually get enough from it with knife al
fork, which is certainly the more elega
" way Of doing; to take her teeth to it Civ
q q lady the look Of caring little too mu
q for the pleasures of the table; one is. no
g ever, on no account to suck ones fnge
H after it.
d Wherever there is any doubt as to t
!. best way to a thing it is wise to follow til
- which is the most RATIONAL and that W
:. almost invariably be found to be the prop
{. etiquette. There is a reason for eve
: thing in polite usage thus the reason W
~ one does not blow thing to cool it, is I
only that it is an inelegant and vule
"a action intrinsically, but because it may
N offensive to others-can not help being
n. indeed; and it, moreover, implies has
o. which, whether resulting from greedin
10 or from desire to get away, is equally ru
or and Objectionable. Every thing else m
Nv be as easily traced to its origin in the
q and becoming way.
of If, to conclude, one seats ones
a properly at the table, and takes reason il
~. account, one will do tolerably well. {
oh must not pull ones chair too closely to
no table, for the natural result of that is
inability to use ones knife and fork wi
out inconveniencing ones neighbors;
=; elbows are to be held well in and close
~ ones side, which cannot be done if
~ chair is too near the board. One must
nS lie or lean along the table, nor rest OF
arms upon it. Nor is one to touch an!
az ~ the dishes; if member of the family,
to' can exercise all the duties of hospita
tse through servants; and wherever there
2e servants neither family nor guests arr
oo' pass or help from any dish. Among
re- English nobility an old custom has
IN lately revived in which at a certain pC
re of the dinner the servants are dismis
Is and the ladies of the family take Il
&c place. This is very pTstty for q scenic
ely casion; but it does not suit the luxury