Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-05-17
DISPATCH, SUNDAY, MAY II, 1891

ranks Of two, one couple behind the other
The lady of the first gentleman leaves him
and seeks a gentleman of another column.
While this is going on the first gentleman
must not look behind him. The hrst lady
and the gentleman whom she has selected
separate and advance on tip-toe on each side
OF the column in order to deceive the gen
tleman at the head and endeavor to JON
each other for a waltz. If the trst gentle
man is fortunate enough to seize MS lady ne
leads off in waltz; if not he must remain
at his post until he is able to take lady.
The last gentleman remaining dances with
the last lady.
A very pretty figure and easily gotten up
is called Les Drapeaus Five or six dupll.
cate sets of small flags of national or fancy
| devices must be in readiness The leader
takes flag of each pattern-his lady the
duplicates. They perform tour de valse.
The conductor then presents his flags to five
or six ladies, his partner presenting hers to
| the gentlemen The gentlemen then seek
the ladies having the duplicates and with
| them perform the tour de valse, waving the
flags as they dance. To give german in a
private house lady has all the furniture
removed from her parlors, the floor covered
with crash over the carpet and set OF
folding chairs for the couples to sit In. The
| carpet and crash are very bad. 1t is better
to have bare wooden floor, if possible.
The Roof Is an Introduction.
1t is considered that all taking part in a
german are introduced to one another, and
on no condition whatever must a lady so
long as she remains in the german refuse to
speak or to dance with any gentleman whom
she may chance to receive as a partner.
Every American should learn that he can
speak to anyone whom he meets at a friends
house. The roof is an introduction and for
the purpose of making his hostess comforta-
BILE the guest should at dinner party and
dance speak to his next neighbor
The laws of the german are so strict and
to many so tiresome occasionally that a
good many parties have adjourned it, and
merely dance the round dances, the 1ancers
and quadrilles, winding up with Sir Roger
de Coverly or Virginia reel. The leader of
the german must have comprehensive
glance, quick ear and eye and great be-
lief in himself. General Edward Ferrero,
who made good general, declared that he
owed all his success in war to his training
as dancing master. With all other quail
ties, the leader of the german must have
tact. 1t is no easy matter to get 200 people
into all sorts of combinations and mazes and
body and to produce that elegant kaleido-
scope called the german.
A Technical Term Explained.
The term tour de valse is used techni-
cally, meaning that the couple or couples
performing it will execute the round dance
designated by the leader once round the
room. Should the room be small, they
make second tour. After the Introductory
tour de valse care must be taken by those who
perform it not to select ladies and gentle
men from each other, but from among those
who are seated. When the leader claps his
hands to warn those who are prolonging
the valse, they must Immediately cease dane
ing.
The favors for the german are often fans,
and this time-honored, historic article grows
in beauty and expense every day. Ribbons
rubans" Six ribbons about yard in
length and of various colors are at
tached to one end of a stick about
"a inches in length; also duplicate set of
ribbons attached to another stick must be in
readiness. The first couple perform a tour
de valse and then separate. The gentleman
takes one set of ribbons and stops success
sively in front of the ladies whom he desires
to select to take part in the figures. Each
of these ladies rises and takes hold of the
loose end of ribbon. The first lady takes
the other set of ribbons, bringing forward
six gentlemen in the same manner. The
first couple conduct the lady and gentleman
toward each other and each gentleman
dances with the lady holding the ribbon
duplicate of his own. The first gentleman
dances with his own partner
Ribbons were used for a cotillon dinner
with very good effect. 'From the chande-
lier in the center of the dining-room, we
read, depended 20 scarfs of gros grain rib
bon, each 81 yards long and nine inches
wide, heavily fringed and richly adorned at
both ends with paintings of flowers and foli-
age. These scarfs were so arranged that an
end of each came down to the place one of
the ladies was to occupy at the table, and
care was taken in their selection to have
complexion"
The Cotillon Dinner.
These cotillon dinners have been pretty
fashion for two or three winters to enable
four OF five young hostesses to give each
dinner, the whole four to meet with their
guests at one house for small german after
the dinner, each hostess comparing her list
with that of her neighbor so that there
should be no confusion. 1t is believed that
this device was the invention of the incom-
parable Mr.. McAllister, to whom society
owes great deal. The fashionable society,
like the german, must have leader-some
one who will take trouble and think out
these elaborate details. Nowhere in Europe
is so much pains taken about this sort of
adornment as here.
The menus of these cotillion dinners are
often water-eo1or paintings worthy of pres
ervation. Sometimes a scene from one of
Shakespeare's plays, sometimes copy of
some famous French pictures, in either case
giving something delightfully."- artistic.
For supper after a dance or during it,
the dishes are placed on the table, and it is
served en- buffet; but for set down supper,
served at little tables, or large ones, the
service will be exactly like dinner except
that there is no soup or fish. Oysters on
the half-shell and bouillon in cups, repre-
sent these two courses, sweatbreads and
green peas, cotellettes q la financiere, and
some sort Of game in season, such as reed
birds in autumn, canvassback ducks, veni-
son and woodcock, salads of every descrip-
are served in order. Ices and fruit follow.
Cheese is not in order. A large centerpiece
of flowers is placed in the middle of the
table. Champagne, iced, is poured from the
beginning to the end; and old-fashioned
people put sherry and Madeira on in hand
some decanters A slice Of pate de foie gras
with tomato salad is Indispensable.
NJ. E. w. SHERWOOD.
GETTING RID OF SMOKE.