them on your plate when you have finished, nor make a noise with them. The knife should only be used for cutting meats and hard substances, while the fork, held in the left hand, is used in carrying food into the mouth. A knife must never, on any account, be put into the mouth. When you send your plate to be refilled, do not send your knife and fork, but put them upon a piece of bread, or hold them in your hand.

GREEDINESS.

To put large pieces of food into your mouth appears greedy, and if you are addressed when your mouth is so filled, you are obliged to pause, before answering, until the vast mouthful is masticated, or run the risk of choking, by swallowing it too hastily. To eat very fast is also a mark of greediness, and should be avoided. The same may be said of soaking up gravy with bread, scraping up sauce with a spoon, scraping your plate and gormandizing upon one or two articles of food only.

GENERAL RULES ON TABLE ETIQUETTE.

Refrain from making a noise when eating, or supping from a spoon, and from smacking the lips or breathing heavily while masticating food, as they are marks of illbreeding. The lips should be kept closed in eating as much as possible.

It is rude and awkward to elevate your elbows and move your arms at the table, so as to incommode those on either side of you.

Whenever one or both hands are unoccupied, they

should be kept below the table, and not pushed upon the table and into prominence.

Do not leave the table before the rest of the family or guests, without asking the head, or host, to excuse you, except at a hotel or boarding house.

Tea or coffee should never be poured into a saucer to cool, but sipped from the cup.

If a person wishes to be served with more tea or coffee, he should place his spoon in his saucer. If he has had sufficient, let it remain in the cup.

If by chance anything unpleasant is found in the food, such as a hair in the bread or a fly in the coffee, remove it without remark. Even though your own appetite be spoiled, it is well not to prejudice others.

Always make use of the butter-knife, sugar-spoon and salt-spoon, instead of using your knife, spoon or fingers. Never, if possible, cough or sneeze at the table.

At home fold your napkin when you are done with it and place it in your ring. If you are visiting, leave your napkin unfolded beside your plate.

Eat neither too fast nor too slow.

Never lean back in your chair, nor sit too near or too far from the table.

Keep your elbows at your side, so that you may not inconvenience your neighbors.

Do not find fault with the food.

The old-fashioned habit of abstaining from taking the last piece upon the plate is no longer observed. It is to be supposed that the vacancy can be supplied, if necessary.

If a plate is handed you at the table, keep it yourself instead of passing it to a neighbor. If a dish is passed to you, serve yourself first, and then pass it on.

The host or hostess should not insist upon guests partaking of particular dishes; nor ask persons more than once, nor put anything on their plates which they have declined. It is ill-bred to urge a person to eat of anything after he has declined.

When sweet corn is served on the ear, the grain should be pared from it upon the plate, instead of being eaten from the cob.

Strive to keep the cloth as clean as possible, and use the edge of the plate or a side dish for potato skins and other refuse.

CHAPTER XI.

Receptions, Parties and Balls.

ORNING RECEPTIONS, as they are called, but more correctly speaking, afternoon parties, are generally held from four to seven o'clock in the afternoon. Sometimes a sufficient number for a quadrille arrange to remain after the assemblage has for the most part dispersed.

THE DRESS.

The dress for receptions is, for men, morning dress; for ladies, demi-toilet, with or without bonnet. No low-necked dress nor

short sleeves should be seen at day recep

tions, nor white neck-ties and dress coats.

The material of a lady's costume may be of velvet, silk, muslin, gauze or grenadine, according to the season of the year, and taste of the wearer, but her more elegant jewelry and laces should be reserved for evening parties.

THE REFRESHMENTS.

The refreshments for "morning receptions" are generally light, consisting of tea, coffee, frozen punch,

claret punch, ices, fruit and cakes. Often a cold collation is spread after the lighter refreshments have been served, and sometimes the table is set with all the varieties, and renewed from time to time.

INVITATIONS.

Invitations to a reception are simple, and are usually very informal. Frequently the lady's card is sent with the simple inscription, "At Home Thursday, from four to seven." No answers are expected to these invitations, unless "R. S. V. P." is on one corner. One visiting card is left by each person who is present, to serve for the after call. No calls are expected from those who attend. Those who are not able to be present, call soon after.

MUSICAL MATINEES.

A matinee musicale partakes of the nature of a reception, and is one of the most difficult entertainments attempted. For this it is necessary to secure those persons possessing sufficient vocal and instrumental talent to insure the success of the entertainment, and to arrange with them a programme, assigning to each, in order, his or her part. It is customary to commence with a piece of instrumental music, followed by solos, duets, quartettes, etc., with instrumental music interspersed, in not too great proportions. Some competent person is needed as accompanist. It is the duty of the hostess to maintain silence among her guests during the performance of instrumental as well as vocal music. If any are unaware of the breach of good manners they commit in

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