Year: 1877




affected way of holding the knife
half way down its length, as if it
were too big for their little hands;
but this. is as awkward a way as it
is weak the knife should be
grasped freely by the handle only,
the fore6nger being the only one to
touch the blade, and that only
along the back of the blade at its
root, and no further down. In
sending ones plate to be helped a
second time, one should retain ones
knife and fork, for the convenience
of waiter and carver. At the con-
clusion of a course, where they
have been used, knife and fork
should be laid side by side on the
plate-neyer crossed; the old Gus.
tom of crossing them was in
obedience to an ancient religious
formula. The servant should offer
everything at the left of the guest,
that the guest may be at liberty to
use the right hand. If one has
been given a napkin ring, it is
necessary to fold ones napkin and
use the ring; otherwise the napkin
should be left unfolded. Ones teeth
are not to be picked at table; but
if it is impossible to hinder it, it
should be done behind the napkin.
One may pick a bone at the table,
but, as with corn, only one hand is
allowed to touch it; yet one can
usually get enough from it with
knife and fork, which is certainly
the more elegant way of doing
and to take her teeth to it gives a
lady the look of caring little too
much for the pleasures of the table;
one is, however, On no account to
suck ones finger at it.


Wherever there is any doubt as
to the best way to do a thing, it is
wise to follow that which is the
most rational, and that will almost
invariably be found to be the pro-
per etiquette. There is a reason for
every thing in polite usage; thus
the reason why one does not blow
thing to cool it, is not only that
it is an inelegant and vulgar action
iEtrinsically, but because it may be
offensive to others-cannot help be-
ing SO indeed ; and it moreover,
implies haste, which, whether re-
sulting from greediness or from a
desire to get away, is equally rude
and Objectionable. Everything else
may be as easily traced to its origin
in the fit and becoming.


If, to conclude, one seats ones
self properly at the table, and takes
reason into account, one will do
tolerably well. One must not pull
ones chair too close to the table,
for the natural result Of that is the
inability to use ones knife and
fork without inconveniencing ones
neighbors; the elbows are to be
held well in and close to ones side,
which cannot be done if the chair
is too near the board. One must
not lie or lean along the table, nor
rest ones arms upon it. Nor is one
to- touch any of the dishes; if a
member of the family, one can ex-
ercise all the duties of hospitality
through the servants, and wherever
there are servants neither family
nor guests are to pass or help from
any dish. Among the English no.
bility an old custom has been lately
revived in which at certain point
of the dinner the servants are dis
missed and the ladies of the family
take their place. This is very pretty
for scenic occasion but it does
not suit the luxury and ease of
modern times, ,and is a reminiscence,
however hospitable, Of the old deg
radiation of women that will meet
with no wide favor. Meanwhile in
America, destitute of knights or
castles, there is no excuse for it
whatever.