t's table.
It is good form for a host to serve or _not_ serve wine, as he chooses;
it is very bad form for his guest to comment on his choice. When any
one who is conscientiously opposed to wine-drinking, or for any reason
abstains, is present at a dinner where wine is served, he declines it
by simply laying his hand on the rim of his glass as the butler
approaches. No words are necessary. Apollinaris will take the place
of stronger waters, and no embarrassment follows to either host or
guest. As to the moral involved, a silent example may be quite as
influential as an aggressive exhibition of one's principles. Questions
of manners and morals are constantly elbowing one another, and it is a
nice point to decide when and how far duty requires one to defy
conventionality. It is safe to say that only in extreme cases is this
ever necessary, or even permissible. The hostess who simply _does not
offer wine to any guest under any circumstances_, is using her
influence effectively and courteously, especially when she supplies the
deficiency with delicious coffee and cocoa, fragrant tea, and, best and
_rarest_ of all, crystal clear, sparkling cold water. By pointing out
a "more excellent way," she is adding to her faith _virtue_.

MISCELLANEOUS POINTS

Extra knives and forks are brought in with any course that requires
them. The preliminary lay-out is usually meant to provide all that the
scheme of the dinner will call for; but one must have a goodly supply
of silver and cutlery to avoid altogether the necessity for having some
of it washed and returned to the table during the progress of the
dinner. It is very desirable to be amply equipped, as it facilitates
the prompt and orderly serving of the courses.

Fruit-knives are required, and ice-spoons, orange-spoons, and other
unique conceits in silver utensils may be provided with the dessert, if
one happens to own them; otherwise, plain forks and spoons do duty as
required. The fork bears the chief burden of responsibility, being
used for everything solid or semi-solid, leaving the spoon to the
limited realm of soft custards and fruits that are so juicy as to elude
the tines of the fork.

The knife is held in hand as little as possible, being used only when
cutting is actually necessary, the fork easily separating most
vegetables, etc. In the fish course, however, the knife is used to
assist in removing the troublesome small bones.

In holding the knife the f