S4S 
AMERICAN AGRICULTURIST 
Hints on Setting out a Table—Deportment 
while at Table, &c. 
BY ANNA HOPE. 
[Continued from page 217 J 
[As the following is a continuation of a previous arti¬ 
cle referring directly to the above table, we reinsert our 
former engraving, with certain alterations made in ac¬ 
cordance with the suggestions below.—E d.J 
The engraver has certainly not been unmindful 
of my injunction “ not to forget the salt spoons.” I 
felt quite satisfied with the faWe-spoons I sketch¬ 
ed, and thought they did me great credit, consider¬ 
ing I make no pretensions to skill in drawing, 
but it seems that in making the picture, for the 
July number, the engraver took them to be salt- 
spoons, and furnished two to each salt, while only 
one is needed. These salt-spoons, (now changed 
to table-spoons), near the soup, are arranged in 
the right way. As the table was furnished in the 
July engraving, there were not sufficient spoons 
with which to serve the dinner, for no spoon 
should be used at the same meal for two purposes. 
Some families prefer to use small salts for each 
person. Then no spoons are required, but the salt 
must be changed daily. Sometimes one salt is 
placed between every two persons, and then, of 
course, spoons are needed. 
I suppose my good friends have waited long 
enough for it, and I will proceed to set before 
them 
THE DESSERT. 
Let the waiter pass around the table with a 
small tray in her left hand, in which she col¬ 
lects the silver—the forks and spoons. When 
these are removed she may.'go around a second time 
in the same way for the knives. The knives and 
silver are taken separately to prevent scratching 
the latter. Sometimes a tray with two compart¬ 
ments is used, and if so, the silver and knives 
can be taken at the same time. It is better, also, 
to take the knives and forks in this way rather 
than on the plates, as it prevents the danger of 
their sliding from the plates, and thus soiling the 
dresses upon which they might fall. Then the 
plates are removed, together with the meat and 
vegetables, the casters, mats, salts, and every¬ 
thing but the glasses. The pieces of bread left 
are taken up with a fork, by the waiter, and put 
upon a plate she carries in her hand. Then with 
a crumb-knife, brush, or napkin, she takes offthe 
crumbs into a tray or plate. 
When the table is thus prepared, a dessert 
plate, with knife and fork, or spoon, as may be 
needed, is to be placed before each person. If 
finger bowls are used, they are put on with the 
dessert plate. They should be about a third full 
of water. A slice of lemon is sometimes put in 
each bowl. Colored doylies, or napkins are suit¬ 
able for a dessert of fruit, as white napkins stain 
so easily. 
The dessert, if it consists of only one dish, 
should be placed before the lady—if of two, or 
more, the most substantial should be placed be¬ 
fore the gentleman. For a stylish dinner, fruit is 
brought on after pies and pudding are removed. 
If this is not done, it is desirable to have separate 
plates for it. When the fruit is brought on, and 
the glasses filled, the waiter may be permitted to 
leave the room. 
When dining ceremoniously, do not take upon 
yourself the duties of the waiters. Let them pass 
the food ; it is not your business at such a time. 
If there are no waiters, be attentive—observe 
what is needed by those near you, and pass it 
without being asked. Yet, in order to help your¬ 
self, or others, never pass your hand across ano¬ 
ther’s plate, nor reach for what another can hand 
you. 
If you dine at a table where there are several 
courses, take them in their proper order, or if you 
do not wish them, wait the appropriate time for 
them. Soup is always served first, and when din¬ 
ing ceremoniously, take it whether you like it or 
not. If you cannot eat it, toy with it; so also 
with fish. Fish should be eaten with the fork only. 
It is not customary to serve vegetables with fish, 
except potatoes. They should be whole. Other 
courses may be declined. You may have heard 
of the student dining among strangers, who re¬ 
fused everything upon the table, and when the 
lady, in polite despair, asked “ Is there anything 
to which I can help you 1” replied, “ I will take a 
piece of pie, if you please.” It is better to eat 
some things you do not like, than to be guilty of 
such ill-breeding. 
Do not eat in desperate haste, as if you had 
not time to attend to the wants of the body 
God gave you, nor eat your food in immense 
mouthfuls, nor swallow it without proper masti¬ 
cation. Prepare your food on the plate ; put 
gravy, or condiments, or whatever you please on 
it there, but do not attempt to improve it after 
you have once raised it from the plate. Do not 
ask for meat, but mention the kind you wish. 
Do not take salt upon your knite, and make a 
great clattering by striking on it with your fork, 
that you may scatter it all over your food at once, 
but salt each mouthful as you eat it, either bv 
touching it to the salt, or by touching your fork 
to the salt, and thus seasoning your food. 
Do not lean your arms on the table, nor sit too 
far back from the table, nor lounge in any way. 
Carry your food to your mouth, instead of your month 
to the food. 
Never use your own knife to help yourself. It 
is no more proper to do it than to help yourseli 
from your neighbor’s plate, and it is exceedingly 
unpleasant to those who must be helped after you, 
unless they are equally regardless of the delicacies 
of life. 
If accidents happen at table, do not notice them. 
It is bad enough to tip over a tumbler and deluge 
the cloth, without having every eye turned upon 
you in consequence of it, and every mouth utter 
a prolonged “ oh.” Rather make as little of it 
as possible, quietly laying a napkin over it. So. 
everywhere, such little misfortunes should be 
passed over lightly, and not be allowed to disturb 
our self-possession. 
It is desirable to conduct the table daily in such 
a way as to require no great change for com¬ 
pany. Our friends enjoy themselves better when 
the usual order of a family is not disturbed, and 
they can feel that they do not add to the labor 
and cares of the housekeeper. And this addition¬ 
al care and anxiety detracts from the enjoyment 
of those who receive friends, quite as much as 
from those who visit us. It is not well to unne¬ 
cessarily make “ a toil of a pleasure.” If the 
usual order is preserved, everything goes on much 
better ; there are no mortifying mistakes, no blun¬ 
ders committed by the waiter, no “ appearances’” 
to be suddenly dissolved, and no pretensions un¬ 
pleasantly revealed. Of course, I refer not to a 
ceremonious dinner, but to the entertainment of 
our ordinary guests from day to day. 
When I was a child, T recollect a good old 
man dined with the family where I was spending 
the Winter. He talked about “ long sarce,” and 
“ short sarce,” and the lady of the house could 
not understand him, nor imagine what he wanted, 
but her husband was wise enough to know that 
when he asked for “ long sarce,” he wanted a 
vegetable that sends its roots tapering down 
into the earth, as the parsnep ; and by “ short 
sarce,” he meant turnips and potatoes. Vegeta- 
tables are neither “ sarce ” nor sauce. Sauce is 
something to give a relish to food, as Worcester 
shire sauce, cranberry sauce, apple sauce. It 
is better to call what is placed on the table for 
us to eat, food, rather than victuals. “ Victuals” 
is obsolete in good society. We may speak of 
victualing a ship, but we buy provisions, or eat 
food. 
Be particular in regard to the cleanliness and 
tidiness of your person whenever you go the ta¬ 
ble. Have your hair in nice order, your nails 
clean, and your teeth clean, too ; and your dress 
such, that if a guest should unexpectedly call you 
need not be ashamed of yourself. 
Do not urge your friends to eat more than they 
desire, nor apologize for your dinner. If it is good 
enough for your family, it is good enough for 
your friends. If your cooking has been unsuc¬ 
cessful too many apologies do not improve it. 
Especially, do not offer apology for that which 
does not require it. It looks too much like fish¬ 
ing for compliments. It is not in good taste to 
crowd a table with a great variety of food. 
I might have mentioned, that where fresh nap¬ 
kins are used at dinner, a piece of bread may be 
folded in each, and the napkins laid in the plates. 
Bread for dinner, as it is not to be eaten with 
butter should be cut in thick slices, and then cut 
in rather small pieces. 
