the whole
restored to order.

2183. At breakfast, when there is no butler, the footman carries up the
tea-urn, and, assisted by the housemaid, he waits during breakfast.
Breakfast over, he removes the tray and other things off the table,
folds up the breakfast-cloth, and sets the room in order, by sweeping
up all crumbs, shaking the cloth, and laying it on the table again,
making up the fire, and sweeping up the hearth.

2184. At luncheon-time nearly the same routine is observed, except where
the footman is either out with the carriage or away on other business,
when, in the absence of any butler, the housemaid must assist.

2185. For dinner, the footman lays the cloth, taking care that the table
is not too near the fire, if there is one, and that passage-room is
left. A tablecloth should be laid without a wrinkle; and this requires
two persons: over this the slips are laid, which are usually removed
preparatory to placing dessert on the table. He prepares knives, forks,
and glasses, with five or six plates for each person. This done, he
places chairs enough for the party, distributing them equally on each
side of the table, and opposite to each a napkin neatly folded, within
it a piece of bread or small roll, and a knife on the right side of each
plate, a fork on the left, and a carving-knife and fork at the top and
bottom of the table, outside the others, with the rests opposite to
them, and a gravy-spoon beside the knife. The fish-slice should be at
the top, where the lady of the house, with the assistance of the
gentleman next to her, divides the fish, and the soup-ladle at the
bottom: it is sometimes usual to add a dessert-knife and fork; at the
same time, on the right side also of each plate, put a wine-glass for as
many kinds of wine as it is intended to hand round, and a finger-glass
or glass-cooler about four inches from the edge. The latter are
frequently put on the table with the dessert.

2186. About half an hour before dinner, he rings the dinner-bell, where
that is the practice, and occupies himself with carrying up everything
he is likely to require. At the expiration of the time, having
communicated with the cook, he rings the real dinner-bell, and proceeds
to take it up with such assistance as he can obtain. Having ascertained
that all is in order, that his own dress is clean and presentable, and
his white cotton gloves are without a stain, he announces in the
drawing-room that dinner is served, an