The linen for all meals, breakfast, luncheon, dinner, tea, should be as irreproachable and as fine as one can afford. The cloth, to hang well, should be two feet longer and two feet wider than the table. The under-cloth or "silence-cover" should be of thick, white double-faced canton-flannel or table-felt, over which the fine damask spreads smoothly. For breakfast, place the meat-cloth, simply embroidered with some pleasing design, over the damask, at the foot of the table. At the head of the board, the mistress's place, set the cups, saucers, tea pot, chocolate jug and coffee urn, and any other convenience, such as a hot water pot. A tray may hold some of these articles, if desired, and there should be a pretty tray-cloth, showing some hand-wrought embroidery. Table-mats save the table damask, and should match the meat-cloth. At each plate, lay the knife and fork, salt cellar, and bread and butter plate. Two or more sugar basins, of the small decorated sort, add to the comfort and appearance of the table, and are easily passed around. Individual butter plates and butter knives are coming in again, but for some time have been superseded by bread and butter plates. A small, very unobtrusive caster** may be used at breakfast, which is an informal meal. The most suitable and wholesome decoration is a dish of fruit in the center of the table, though flowers are always en regle.**

Family luncheons are also informal meals, to be conducted very much on the same principle as the breakfast. Much latitude is allowed in this respect, and especially in the matter of the cloth and doylies*, many housewives preferring those of pretty design and coloring with fringed finish to simple white damask, though that is always in good taste. In a word, for breakfast and tea and the ordinary luncheon, no laws are laid down. The occasions are informal and each mistress makes her arrangements as she likes best, always preserving the position of knife and fork and plate. Dainty embroideries are much in demand, the lovely colors making an excellent addition to the decoration, and relieving the long stretch of white, when no flowers or fruit are used.

Many persons prefer the bare-table luncheons and teas, and use embroidered doylies* under every plate and dish, but that is hardly to be commended, unless the wood is fine old mahogany or some other beautiful wood, polished to perfection.

For dinner, the formal meal of the day, and for elaborate luncheons, the table fork and fish fork are placed at the left of the plate, the knife, the silver fish knife, the soup spoon and oyster fork at the right. In the front is the salt cellar and spoon of silver or fine glass; slightly to the right the tumbler for water; to the left, flowers, if any, and the menu, if one is used.

The bread and butter plate holds the thick half slice of bread for dinner, the stalk of celery, and provides for the salted almonds and olives, which are placed in small dishes and served between courses.

The napkins for dinner may match the tablecloth, but this is not obligatory; they should be rolled in cornucopia shape or in a simple way, and placed in the tumbler; or if no bread and butter plates are used, place between the knives and forks, with the bread between its folds.

For breakfast, tea and luncheon, the napkin is simply placed beside the plate.

Manner of going to the dinner-table, on special occasions.--The table should be ready, and the mistress of the house in the drawing-room to receive the guests. When they are all assembled, a domestic announces that the dinner is served up; at this signal we rise immediately, and wait until the gentleman of the house requests us to pass into the dinner-room, whither he conducts us by going before.

It is quite common for the lady of the house to act as guide, while he offers his hand to the lady of most distinction. The guests also give their arms to ladies, whom they conduct as far as the table, and to the place which they are to occupy. Take care, if you are not the principal guest, not to offer your hand to the handsomest, for it is a great impoliteness.

Proper disposition of guests at the dinner-table.--Having arrived at the table, each guest respectfully salutes the lady whom he conducts, and who, in her turn, bows also.

It is one of the first and most difficult things properly to arrange the guests, and to place them in such a manner that the conversation may always be general during the entertainment; we should, as much as possible, avoid putting next one another two persons of the same profession, as it would necessarily result in an aside conversation, which would injure the general conversation, and consequently the gaiety of the occasion.

The two most distinguished gentlemen are placed next the mistress of the house; the two most distinguished ladies next the master of the house; the right hand is especially the place of honor. If the number of gentlemen is nearly equal to that of ladies, we should take care to intermingle them; we should separate husbands from their wives, and remove near relations as far from one another as possible, because, being always together, they ought not to converse among themselves in a general party. The younger guests, or those of less distinction, are placed at the lower end of the table.

In order to be able to watch the course of the dinner, and to see that nothing is wanting to their guests, the lady and gentleman of the house usually seat themselves in the center of the table, opposite each other.

Serving the dinner, carving, &c.--As soon as the guests are seated, the lady of the house serves, in plates, from a pile at her left hand, the soup, which she sends round, beginning with her neighbors right and left, and continuing till all are helped. These first plates usually pass twice, for every one endeavors to make his neighbor accept whatever is sent him.

The gentleman then carves, or causes to be carved by some expert guest, the large pieces, in order afterwards to do the honors himself. If you have no skill in carving meats, do not attempt it; nor should you ever discharge this duty except when your good offices are solicited by him; neither can we refuse anything sent us from his hand.

Conversation at the table.--It would be impolite to monopolize a conversation which ought to be general. If the company is large, we should converse with our neighbors, raising the voice only enough to make ourselves heard.

Special rules to be observed at the table.--It is ridiculous to make a display of your napkin; to attach it with pins to your bosom, or to pass it through your button-hole; to use a fork in eating soup; to ask for meat instead of beef; for poultry instead of saying chicken or turkey; to turn up your cuffs in carving; to take bread, even when it is within your reach, instead of calling upon the servant; to cut with a knife your bread, which should be broken by the hand, and to pour your coffee into the saucer to cool.

During the first course, each one helps himself at his pleasure to whatever he drinks; but in the second course, when the master of the house passes round choice wine, it would be uncivil to refuse it. We are not obliged, however, to accept a second glass.

When at the end of the second course, the cloth is removed, the guests may assist in turning off that part of it which is before them, and contribute to the arrangement of the dessert plates which happen to be near, but without attempting to alter the disposition of them. From the time that the dessert appears on the table, the duties of the master of the house diminish, as do also his rights.

If a gentleman is seated by the side of a lady or elderly person, politeness requires him to save them all trouble of pouring out for themselves to drink, and of obtaining whatever they are in want of at the table. He should be eager to offer them whatever he thinks to be most to their taste.

It is considered vulgar to take fish or soup twice. The reason for not being helped twice to fish or soup at a larger dinner party is because by so doing you keep three parts of the company staring at you whilst waiting for the second course, which is spoiling, much to the annoyance of the mistress of the house. The selfish greediness, therefore, of so doing constitutes its vulgarity. At a family dinner it is of less importance.

Never use your knife to convey your food to your mouth, under any circumstance; it is unnecessary, and glaringly vulgar. Feed yourself with a fork or spoon, nothing else; a knife is only to be used for cutting.

As a general rule, in helping any one at a table, never use a knife where you can use a spoon.

Do not press people to eat more than they appear to like, nor insist upon their tasting of any particular dish; you may so far recommend one as to mention that it is considered excellent. Remember that tastes differ, and viands** which please you may be objects of dislike to others; and that, in consequence of your urgency, very young or very modest people may feel themselves compelled to partake of what may be most disagreeable to them.

Ladies should never dine with their gloves on; unless their hands are not fit to be seen.

In conversation at the table, be careful not to speak while eating a mouthful; it is indecorous in the extreme.

Bite not your bread, but break it with your fingers; be careful not to crumb it upon the table-cloth.

The knife and fork should not be held upright in the hands, but sloping; when done with them, lay them parallel to each other upon the plate. When you eat, bend your body a little toward your plate; do not gnaw bones at the table; always use your napkin before and after drinking.

Frequent consultation of the watch or time-pieces is impolite, either when at home or abroad. If at home, it appears as if you are tired of your company and wished them to be gone; if abroad, as if the hours dragged heavily, and you were calculating how soon you would be released.

Leaving the table.--It is for the lady of the house to give the signal to leave the table; all the guests then rise, and, offering their arms to the ladies, wait upon them to the drawing-room, where coffee is prepared. We never take coffee at the table, except at unceremonious dinners. In leaving the table, the master of the house should go last.

Politeness requires us to remain at least an hour in the drawing-room, after dinner; and, if we can dispose of an entire evening, it would be well to devote it to the person who has entertained us.

As you pass from the dining-room, each gentleman should offer his left arm to the lady in charge.