First, as to tools, let the knife be of the keenest and the fork of the sharpest, and keep them in excellent condition at all times, otherwise the most competent carver cannot avoid mangling fish, flesh and fowl. Before setting the carver to work, it may be well to advise as to what may be called carver's etiquette. When carving do not stand up, or sit with arms akimbo, or bow the back. All the necessary strength can be brought to bear while seated by inclining the body sufficiently forward. Daring all the pauses in the carving, the knife and fork should be placed in the knife rest, and never thrust under what is being carved. Nor should the knife and fork be held in one hand while adding the gravy with the spoon in the other. Do not tilt the dish while serving the gravy, or the tablecloth may be soiled or the roast capsized. Should there be no gravy well, a tiny crust of bread may be placed under one end of the dish to cant it a little. Serve horseradish with the fork. Up to the moment of using, the gravy spoon should be in a vessel of hot water placed at the right hand of the dish. Hot plates- are essential to the perfect condition of roast meat; even a second hot plate for a second helping. It is scarcely necessary to caution the carver not to forget to ask what the preference is before carving.

When carving fish, if salmon, avoid breaking the Hakes by dividing crosswise; carry the knife down to the bone lengthwise of the fish, and remove a slice of either the thick or thin part, as preferred. Mackerel are split at the tail, and the upper half raised from the bone at that part; the bone is removed and the lower half served either entire or divided into sections. This applies to most other small fish.

In carving a turkey or chicken, roasted or boiled, place it with the neck toward you; take off the leg at the first joint and then the thigh, or take off the whole leg and then joint it. Remove the wing close to the joint, leaving the breast intact. Then commence from the wing joint, cutting straight into the bone and somewhat diagonally up to the front of the breast-bone. Remove the side bones by placing the fork firmly into the breast-bone and cutting with the knife from the tail end.

With a goose or duck, after the joints are removed, as already described, draw the knife straight across the breast-bone the entire length of the meat and directly to the bone, serving outwardly and with parts of the meat from the thigh.