To keep the table and all that pertains to it neat and pretty, is essentially the duty of every good housekeeper. If expense is not considered, this is an easy matter, with a choice from all the beautiful china and glass with which our stores are filled, and the numerous pretty novelties constantly being shown in table linen.

But, no matter how limited the means at command, pretty effects can be produced if a little care and taste are brought forward. Table linen, of course, can always be clean and well laundried, napkins and doilies should correspond as nearly as possible. If these are pure and white, the plainest china can be made to look attractive.

In the summer, flowers can always be used; freshly plucked garden flowers make charming table decorations, and there are few persons in city or country who have not flower beds from which they can gather the material, that, with taste and judgement, will delightfully ornament the board, whether it be for a company luncheon, dinner, or tea, or for every day meals, when flowers on the table are so much appreciated.

Luncheon is more or less an informal meal, and is, perhaps, for that reason, one of the pleasantest. Gorgeous table garniture of all kinds befit it. Pottery and glassware maybe highly colored, and napery of the brightest description is suitable. Flowers can be used everywhere; there cannot be too many, and the prevailing tint of them should be carried out in all the decorations if possible.

There is nothing handsomer than a scarf of sweet pea blossoms laid through the center of the table, and fringed at each end with the same flowers, cut with long stems. It should be remembered that all blossoms or foliage used in midsummer should be cut at least two hours before using, placed in cold water, and the plants stood in a cool dark cellar. The flowers will stiffen, that before were languishing, and the foliage will lift up its leaves, as it does after the dew bath, morning and night. Cut the blossoms early in the morning, or, if after sundown, the night before, lay them in water overnight. Neither roses, pansies, nor lilies should be soused when put in water; keep their faces dry. Cut the table scarf out of soft white net, to extend through the center of the board and droop over the cloth to the floor. Have it narrow at the center, and scarf-shaped. Remove the pea blossoms from the water, clip the stems, leaving sufficient only to sew on to the net. They can be attached evenly and rapidly. All colors of pea blossoms may be used for this purpose. If the scarf is long, several hands should work at it. After it is fringed and completed, lay it out and sprinkle thoroughly. A pink damask cloth beneath it, and pink napkins and doilys on the table, harmonize handsomely.