Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1914-05-26
Points on Etiquette.

The forms of introduction are various,
but the simplest are BY far the best.
Always introduce younger person to
an elder, a. Miss Blank, my aunt, Mrs.
Brown; gentleman to . lady, az, Mr..
Black, Miss Smith. This form always
at ands good unless the former Is unmis-
taksbly the older. In making men
known to one another, not so much dis
tipction 10 made. 1t Is to be observed,
however, that . bachelor is presented to
a gray. haired gentleman, or . common
citizen to . Judge or president. Care
should be taken In speaking distinctly
and effectively. Too often the cere.
mony is merely humble Of words, and
the parties being introduced hear only
their own names being mentioned. 1t IL
rather embarrassing, but should the
name slip by unheard, simply say, "Beg
pardon, but at this moment your name
escapes me-" or something as effective.
The matter of introductions is thing
that we all can do, but the question 10,
bow do we do IL? Alas, there are 90
few of US who have acquired the art OF
introducing carefully and effectively.
Home ought TO be the place for daily
practice Of genuine politeness and cour-
tesy toward every member of the fam
ily. A true mother will teach her chill.
dren at an early age such little courte-
sizes az saying "please," when asking a
favor, or "thank you'' when an act of
kindness has been rendered them. The
boys should be taught when young to re-
move their hats when they come into
the presence of ladies, whether 1t be
mother, sister, or company; or when en-.
tering house front or back door.) II
will then become second nature, and he
will probably never be guilty of not re-
moving his hat at the proper time.
Should one be sitting when an elderly
person enters the room, arise, offer q
chair, and remain standing until the
aged one Is seated.
A gentleman should always give the
lady the inside of the walk, assist them
In entering or leaving carriage. open
the door for them, allowing them to
pass In first. In going up stairs, how.
ever, the man should precede, but 10
passing down stairs, the ladies 20 first.
Sit erect at the table-not too stif,
nor too lounging. The arms and o.
bows should never be placed on the
table. Do not cit too near the table as
it throws out the elbows, while sitting
too far away gives the body . swaying
motion when passing food to the mouth.
About six or eight inches 10 the correct
distance one should sit from the table.
The spoon should never be allowed to
remain in the coffee, tea, or bouillon cup
while drinking from 1t. To stir the
beverage once or twice, sip . spoonful
to test the temperature, is quite sufii'
cient. Drink the remainder direct from
the cup. II should be quite unnecessary
to mention the fact that hot drinks Of
any kind are not to be poured into the
saucer and slipped from It.
In taking soups, 1t 10 best to dip 1t up
with an outward motion rather han draw
ing 1t toward one. Soups should be i'm
bibed from the side Of the spoon. and
never from the end.
When passing the plate for q second
service, the knife and fork should re-
main on the plate. Place them secure
" on the side so there will be no danger
OF them slipping off. When the meal is
finished they should be placed In like
manner.
In eating chicken. game, aud chops, It
Ia simply inexcusable to take the bones
up in the fingers. The proper way to re-
move the meat from the bone 10 with the
knife, and then proceed to dispose Of lit
as you would any other kind OF meat
II is rather hard to eat corn on the cob
in graceful manner, but 1t is permissi
BILE to eat 1t from the cob.
We must always remember that these
little courtesies must be practiced daily
Good manners are not things that We
may don whenever We wish to. They
are things that must be practiced from
yonth