Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1884-10-13
gadies' Column.
TABLE ETIQUETTE.

Manners at the table depend in a
great measure on ones surroundings.
The way in which food is served has
an important influence upon children
in the forming of their habits. A
proper care in laying the table at
each meal with neatness and order,
with the same service when the fam
lily only is present, as when there are
visitors, gives ease and manners to
all, should unexpected company ar
rive at time of meals. A lady re-
marked to 4 friend II few days ago:
"You must be very much worn out,
for it is noticed that you have had
company almost all the time this sum-
mer. Sob, no." was the reply,
1--WE enjoy it; we never change any
thing, and try to have our table ready
for company at all times The spot
less table linen, clean glass and bright
silver, often seen in that lady's dim
ing room, prove her words to be
true.
Americans have long been held up
to ridicUle by foreigners, and justly
too, for their habits of "cramming"
the food. This is true, not only of
business men who rush into a res
taurant, often standing abont coun-
ter like so many animals, waiting to
be fed as quickly as possible, but also
ladies and children do much the same
thing at home.
A true lady or gentleman presiding
at the home table, will be known by
the quiet, gentle manners, together
with constant care for others, suit
ing each ones taste as far as possible,
with few words about it. If there be
a servant in waiting, she should be
controlled by looks rather than words,
or better, she should be so trained to
her duties before coming into the din
ing room that she will seldom need
any directions there. When the bell
calls her in, she will fill each ones
glass with water; then pass the but
tel on a small tray to the left of each
one, that all may help themselves,
then the bread-some cut bread in
squares and place them on each ones
napkin. Soup, fish and meat, if used
in courses or alone, are served in the
same way. Vegetables are placed
upon the tray in vegeta-
BILE dish, and every one helps himself.
Before dessert is brought in the table
should be cleared and the cloth brush
ed free from crumbs. 1t is desirable
that these rules should be carried out
at the simplest table. If there is but
one servant for all the housework,
she should understand that this is one
of her most important duties, and she
should be required to have her hair
: neatly brushed, and her calico dress,
collar and white apron always ready
: for this service. A constant jump
: ing up from the table by any one Of
: the family for one thing and another
S is a great annoyance to all.
Breakfast being necessarily an IN
d formal meal, there is less ceremon,
Is than at dinner. Fruit, if used, stand
IL upon the table; as all the family cal
u seldom be present at the same time
l. other things are kept hot in the kitch
IN en- and brought to the guests as the
l. arrive. An English family that en-
tertains with bountiful hospitality
+. serves breakfast to their guests a
e. any hour of the morning, but in
he private family guests should observ
a the rules of courtesy by adaptin
ee themselves to the breakfast hour, a
I'd also to all other customs of the fam
it. ly they are visiting. us delays of til
he kind often cause deal of trouble an
extra work.
" Nothing is SO suitable for Dime
q. table cloth and napkins as pul
u. white damask. For breakfast an
nd lunch red damask looks well an
o. washes admirably, but colored en-
broideries on white, or any elabora
US work where changes for washing a
Is so often made, seem altogether u
49, suitable. Flowers are pretty ador
mt ment for the table, but they shou
not be profuse. A slender vase
I'm each end of the table with flowers
AZ a single kind, with their leaves, a
" much prettier than bouquets
inf mixed colors. A very desirrble a
his diton to the table is a small teak,
ler tie of copper, bronze or polish
ne brass, with its alcohol lamp, to Ike
'ho the water at boiling point all throu
i'm the breakfast or tea. 1t costs FRI
two to eight dollars. The hot wal
the IS used TO heat the cups before po
vi ing the tea OF coffee, and to regul;
its strength.
.-~ Many rules for good table mann
will occur to all who are observa
and the best way to inform on
self is to watch carefully those W