rything at the
left of the guest, that the guest may be at liberty to use the right
hand. If one has been given a napkin ring, it is necessary to fold
one's napkin and use the ring; otherwise the napkin should be left
unfolded. One's teeth are not to be picked at table; but if it is
impossible to hinder it, it should be done behind the napkin. One may
pick a bone at the table, but, as with corn, only one hand is allowed
to touch it; yet one can easily get enough from it with knife and
fork, which is certainly the more elegant way of doing; and to take
her teeth to it gives a lady the look of caring a little too much for
the pleasures of the table; one is, however, on no account to suck
one's finger after it.

Whenever there is any doubt as to the best way to do a thing, it is
wise to follow that which is the most rational, and that will almost
invariably be found to be proper etiquette. To be at ease is a great
step towards enjoying your own dinner, and making yourself agreeable
to the company. There is reason for everything in polite usage; thus
the reason why one does not blow a thing to cool it, is not only that
it is an inelegant and vulgar action intrinsically, but because it may
be offensive to others--cannot help being so, indeed; and it, moreover
implies, haste, which, whether from greediness or a desire to get
away, is equally objectionable. Everything else may be as easily
traced to its origin in the fit and becoming.

If, to conclude, one seats one's self properly at table and takes
reason into account, one will do tolerably well. One must not pull
one's chair too closely to the table, for the natural result of that
is the inability to use one's knife and fork without inconveniencing
one's neighbor; the elbows are to be held well in and close to one's
side, which cannot be done if the chair is too near the board. One
must not lie or lean along the table, nor rest one's arms upon it. Nor
is one to touch any of the dishes; if a member of the family, one can
exercise all the duties of hospitality through servants, and wherever
there are servants, neither family nor guests are to pass or help from
any dish. Finally, when rising from your chair leave it where it
stands.

DINNER GIVING.

THE LAYING OF THE TABLE AND THE TREATMENT OF GUESTS.

In giving "dinners," the apparently trifling details are of great
importance when taken as a whole.

We gather around our board agreeable persons, and they pay u