114 CASHMERE. 



Mutton and pork are cut thicker than other meats. A leg 

 of mutton is generally brought toward the carver, by taking 

 the fork in the left hand, and putting a prong through the 

 knuckle bone, and cutting slices upward. 



A goose is carved in long thin breast slices, taking in as 

 much as possible the length of the fowl. Many persons have 

 a little wine gravy poured hot over the slices before they 

 are served. Where the goose is stuffed, help to a bit of the 

 stuffing also. After the slices are off, proceed to disjoint the 

 members, and cut the thigh, which is a delicate bit, from the 

 leg, and the fleshy part from the wings. Unless the party is 

 large, the breast-slices will meet demands. The choice bits 

 of fowls, whether boiled or roasted, are the side-bones, the 

 slices from the breast, wish-bone or merry-thought, the 

 wings, and, of a fat, tender-boiled fowl, the thighs. 



The delicate- task of separating joints is best learned by 

 practice, and by putting one's self under the guidance of 

 friends whose taste and judgment may be relied upon. In 

 large dinner-parties, the lady or gentleman is now-a-days 

 mostly relieved from the laborious duty of carving by the 

 waiter, who, after the dishes have been placed on the table, 

 removes them to the side-table. 



In helping to salmon, give a slice of the thick, and one 

 of the thinner part of the fish, covering with the sauce pro- 

 vided, whether this be caper, egg, or anchovy. Have slices 

 of lemon in a plate by themselves. 



CASHMERE. The finest shawls of this name are those 

 from the looms of Cashmere, and they are made of the fine 

 down of the goats that live on the table-land of Thibet. 

 When not in use, these shawls, like the camel's-hair shawls, 

 should be wrapped in linen, with camphor sprinkled in the 

 folds, and kept in a cool, dark closet, or in camphor or cedar 

 trunks. 



