d add much to the grace of entertaining.

An elaborate centre-piece may stand upon a rich velvet mat, or on a
flat mirror provided for the purpose. The latter is a clever idea for
a centre-piece of pond-lilies or other aquatic plants, simulating a
miniature lake, its edges fringed with moss or ferns.

THE FORMAL ARRANGEMENT OF THE DINNER-TABLE

The mat is first adjusted upon the table, and the table-cloth smoothly
and evenly laid over it. The cloth should fall about half-way to the
floor all around.

The floral accessories are then put in place; and also the fruits and
bon-bons, which may be commingled with the flowers in working out a
decorative design, or they may be placed, in ornamental dishes, at the
four corners of a wide table, to balance the flowers in the centre; or,
they may be arranged along the middle of a long table. For fruit,
silver-gilt baskets, or _epergnes_ of glass are especially pretty. The
fruit may later constitute a part of the dessert, or may be merely
ornamental in its office. Carafes containing iced water are placed
here and there on the table, at convenient points.

The next step is the laying of the covers; a cover signifying the place
prepared for one person. For a dinner in courses a cover consists of a
small plate (on which to set the oyster plate), two large knives, three
large forks (for the roast, the game, and _entrees_), one small knife
and fork (for the fish), one tablespoon (for the soup), one
oyster-fork. The knives and forks are laid at the right and left of
the plate, the oyster-fork and the spoon being conveniently to hand. A
glass goblet for water is set at the right, about eight inches from the
edge of the table; if wine is to be served the requisite glasses are
grouped about the water goblet.

The napkin is folded square, with one fold turned back to inclose a
thick piece of bread; or, the napkin may be folded into a triangle that
will stand upright, holding the bread within its folds. This is the
only way in which bread is put on the dinner-table, though a plate of
bread is on the sideboard to be handed to those who require a second
piece. It is entirely proper to ask for it, when desired. Butter is
not usually placed on the dinner-table, but is handed from the
sideboard if the _menu_ includes dishes that require it; as, sweet
corn, sweet potatoes, etc. Small butter-plates are included in the
"cover" in such cases.

The oysters, which form the initial c