treatise on
laying the table. It was often large and high, of curious device in
silver, and was then called a standing salt. Guests of honor were seated
"above the salt," that is, near the end of the table where sat the host
and hostess side by side; while children and persons who were not of
much dignity or account as guests were placed "below the salt," that is,
below the middle of the table.

There is owned by Harvard University, and here shown in an
illustration, "a great silver salt" given to the college in 1644, when
the new seat of learning was but eight years old. At the table it
divided graduates, the faculty, and such, from the undergraduates. It
was valued at L5 1s. 3d., at five shillings an ounce, which was
equal to a hundred dollars to-day; a rich gift, which shows to me the
profound affection of the settlers for the new college. It is inscribed
with the name of the giver, Mr. Richard Harris. It is of simple English
design well known during that century, and made in various sizes. There
is no doubt that many of similar pattern, though not so heavy or so
rich, were seen on the tables of substantial colonists. They are named
in many wills. Often a small projecting arm was attached to one side,
over which a folded napkin could be thrown to be used as a cover; for
the salt-cellar was usually kept covered, not only to preserve
cleanliness, but in earlier days to prevent the ready introduction of
poison.

There are some very entertaining and curious old English books which
were written in the sixteenth century to teach children and young
rustics correct and elegant manners at the table, and also helpful ways
in which to serve others. These books are called _The Babees Boke_, _The
Boke of Nurture_, _The Boke of Curteseye_, etc., and with the exception
of variations in the way of serving a dinner, and a few obsolete
customs, and in the names and shapes and materials of the different
dishes, plates, etc., used at the table, these books are just as
instructive and sensible to-day as then. From them we learn that the
only kind of table furnishings used at that time were cups to drink out
of; spoons and knives to eat with; chafing-dishes to serve hot food;
chargers for display and for serving large quantities of food;
salt-cellars, and trenchers for use as plates. There were very few other
table appointments used on any English table, either humble or great,
when the Pilgrims landed at Plymouth.

One of the most im