APRIL 281 



these casts, either from Greek friezes or (best of all) the 

 low -relief reproductions of Donatello's almost divine 

 work. 



Dinner -tables in country houses are often a great 

 puzzle. I know nothing so dreary as two or three 

 people sitting down to a large, empty table at breakfast 

 or dinner, because it is not worth while to change it, as 

 a few more are coming to luncheon. When we first 

 came here, even our family party varied so much in 

 numbers that I thought it most desirable to find some- 

 thing that would suit my notions, and be easily and 

 quickly changed from little to big and vice versa. I 

 hunted the old furniture shops with no success, and at 

 last decided something must be made to carry out my 

 intentions. We got three oak tables made of exactly 

 the same size, the top of each being forty -five inches 

 square. It was impossible for these tables to have four 

 legs, as when put together, which was my plan for 

 enlarging, they would be much in the way. The top 

 was not very thick, so had to be firmly supported. This 

 was done by two pieces of wood placed underneath the 

 top and resting on four wooden columns (after the man- 

 ner of Chippendale's round tables) fitting into a piece of 

 wood fourteen inches square and eight inches from the 

 floor. From the four corners of this spread out four 

 feet, almost but not quite to the outside edge of the 

 table above, thus making it quite firm. This table is 

 equally suitable for two or four people. In order to 

 make it comfortable for six, we lay a false top upon it a 

 few inches longer at both ends. When guests are more 

 numerous, two of the tables are put together, and for a 

 still greater number the third can be added. They 

 remain perfectly firm and level if made of seasoned 

 wood, and need no fixing or machinery to join them. 

 The oak can be varnished or left plain, smoked or 



