lity of a man is
more immediately felt, than the style of dinner to which he may
accidentally bring home a visitor. And here, it is not the multiplicity
of articles, but the choice, the dressing, and the neat appearance of
the whole that is principally regarded. Every one is to live as he can
afford, and the meal of the tradesman ought not to emulate the
entertainments of the higher classes; but if two or three dishes are
well served, with the usual sauces, the table linen clean, the small
sideboard neatly laid, and all that is necessary be at hand, the
expectation of the husband and the friend will be gratified, because no
irregularity of domestic arrangement will disturb the social
intercourse. The same observation holds good on a larger scale. In all
situations of life the entertainment should be no less suited to the
station than to the fortune of the entertainer, and to the number and
rank of those invited.

The manner of Carving is not only a very necessary branch of
information, to enable a lady to do the honours of the table, but makes
a considerable difference in the consumption of a family; and though in
large parties she is so much assisted as to render this knowledge
apparently of less consequence, yet she must at times feel the
deficiency; and should not fail to acquaint herself with an attainment,
the advantage of which is evident every day. Some people haggle meat so
much, as not to be able to help half a dozen persons decently from a
large tongue, or a sirloin of beef; and the dish goes away with the
appearance of having been gnawed by dogs. Habit alone can make good
carvers; but some useful directions on this subject will be found in the
following pages, under the article Carving.

Half the trouble of waiting at table may be saved, by giving each guest
two plates, two knives and forks, two pieces of bread, a spoon, a wine
glass, and a tumbler; and by placing the wines and sauces in the centre
of the table, one visitor may help another. If the party is large, the
founders of the feast should sit about the middle of the table, instead
of at each end. They will then enjoy the pleasure of attending equally
to all their friends; and being in some degree relieved from the
occupation of carving, will have an opportunity of administering all
those little attentions which contribute so much to the comfort of their
guests. Dinner tables are seldom sufficiently lighted, or attended; an
active waiter will have en