s and our
dinner the courtesy of dressing for the occasion, and this reunion
should be a time of profit as well as pleasure. There are certain
established laws by which "dinner giving" is regulated in polite
society; and it may not be amiss to give a few observances in relation
to them. One of the first is that an invited guest should arrive at
the house of his host at least a quarter of an hour before the time
appointed for dinner. In laying the table for dinner _all_ the linen
should be a spotless white throughout, and underneath the linen
tablecloth should be spread one of thick cotton-flannel or baize,
which gives the linen a heavier and finer appearance, also deadening
the sound of moving dishes. Large and neatly folded napkins (ironed
without starch), with pieces of bread three or four inches long,
placed between the folds, but not to completely conceal it, are laid
on each plate. An ornamental centre-piece, or a vase filled with a few
rare flowers, is put on the centre of the table, in place of the large
table-castor, which has gone into disuse, and is rarely seen now on
well-appointed tables. A few choice flowers make a charming variety in
the appearance of even the most simply laid table, and a pleasing
variety at table is quite as essential to the enjoyment of the repast
as is a good choice of dishes, for the eye in fact should be gratified
as much as the palate.

All dishes should be arranged in harmony with the decorations of the
flowers, such as covers, relishes, confectionery, and small sweets.
Garnishing of dishes has also a great deal to do with the appearance
of a dinner-table, each dish garnished sufficiently to be in good
taste without looking absurd.

Beside each plate should be laid as many knives, forks and spoons as
will be required for the several courses, unless the hostess prefers
to have them brought on with each change. A glass of water, and when
wine is served glasses for it, and individual salt-cellars may be
placed at every plate. Water-bottles are now much in vogue with
corresponding tumblers to cover them; these, accompanied with dishes
of broken ice, may be arranged in suitable places. When butter is
served a special knife is used, and that, with all other required
service, may be left to the judgment and taste of the hostess, in the
proper placing of the various aids to her guests' comfort.

The dessert plates should be set ready, each with a doily and a
finger-glass partly filled