There is no place where it is more essential, or where there is a better opportunity to observe the golden rule, than at the daily home table.

" If you please," and " No, I thank you," are in far better taste than " Yes, thanks," and " No, thanks." Accept what is offered or placed before you ; but should your preference be asked, and you have any, it is allowable to name it at once. When a plate has been filled for you, keep it, and do not from mistaken courtesy pass it to the next person. Make some sign of acknowledgment for what is served you, either by an inclination of the head or a quiet "thank you," whether it be offered by those presiding at the table or by the waitress. Courtesy to all, and especially to a child or a servant, should be the daily habit.

In family serving, wait until all are helped before you begin to eat, and be on the alert to assist in the serving as much as possible. But where there are trained waiters and several courses, begin as soon as you are helped that there may be no delay.

Keep the spoon in the saucer, because if left in the cup, both are liable to be overturned.

Do not talk or drink while food is in the mouth.

Take your soup quietly, from the side of the spoon, lest in bending your arm to put the end of the spoon in your mouth you interfere with your next neighbor. Dip it into the plate from instead of toward you, and thus avoid dripping the soup.

Break the bread or roll, and eat it separately, not in the soup, because it is awkward to take the bread from the side of the spoon. Never lay the bread on the table while spreading it with butter, nor bite from a large piece. Break off a small portion, and spread with butter as needed.

Use the knife only as a divider; use the fork to convey the food to the mouth. Do not pile food on the back of the fork, but pick it up with the fork, or when necessary hold the fork inside up and use it as you would a spoon. Keep a bit of bread in the left hand to assist in the use of the fork.

In passing your plate for a second portion remove the knife and fork, letting them rest on the edge of the butter-plate, or on a bit of bread, but do not hold them in your hand. When not using the knife as a divider, keep it on the butter-plate, and then if you have occasion to pass your plate the knife is already out of the way.

During the meal keep everything about your plate as neat as possible, and after passing anything put it back in its place.

When your meal or one course is finished, place the knife and fork in the centre of the plate, the tines down and handles directly in front, that they may not be in the way in removing the plate. This signifies to a trained waitress that you are ready to have your plate removed.

At the close of the meal fold your napkin, that the table may be left in an orderly condition.

Whether serving, waiting, or eating, do everything quietly, easily, and neatly. Never be so absorbed in your own enjoyment of a meal as to be unmindful of the needs of others.

If you are in doubt as to what to do, imitate as far as possible those whose habits show that their opportunities for cultivating good manners have been superior to yours; but on the other hand, when with those whose privileges are less than yours, make no pretentious or unnecessary display, and never cause any one discomfort by noticing any habit that may not be in accordance with your notions. Should you be at a table where butter-knives are not provided, it would be more courteous quietly to use your own knife than to call attention to the omission. If an elderly guest prefers to drink her tea from the saucer, make her feel more at ease by taking yours in the same way. Should a friend prefer sugar and vinegar, rather than French dressing on lettuce, or prefer to eat celery with the other dishes instead of by itself, allow her to do so and never call attention to any personal preferences.

It is not a breach of good manners if you happen to eat your oysters with the common fork because you are unfamiliar with the one provided for that purpose, or choose a small spoon instead of a large one for your soup, or prefer to soak your bread or toast in your soup or coffee; but it is unpardonable to annoy others by noisily eating, or drinking, or smacking the lips, or by picking the teeth at the table or doing anything that would interfere with another person's liberty or enjoy-meut. And it is equally unpardonable and even more impolite to be annoyed by anything in others whom you are not at liberty to correct and whose intentions are kind even if some of their habits may be awkward. No matter how you may feel or what the blunder or accident may be, never show any displeasure to either servant or guest. " Be mistress of yourself though china fall."

Many more hints might be given but the following general suggestion will apply to every occasion.

In table etiquette any custom is commendable that is based on the golden rule, or is sanctioned by those whose general behavior - not table manners, merely - shows that good-breeding with them means, not selfishness, but thoughtfulness for others. But all notions whose root is in a desire to imitate persons whose style of living is pretentious, and whose tastes and habits are capricious are worse than useless. They destroy alike our happiness and our self-respect.

Suggestion to the Teacher.

All schools should have dishes sufficient to set a table, for it is highly desirable that the pupils occasionally prepare a complete meal and be trained in the proper serving of it. But if the table conveniences be limited, much may be taught by using the common cooking dishes, and if there be not time to prepare a dinner, a form or ceremony may be gone through with, which will impress upon the miuds of the pupils all the important points in laying the table, waiting upon people, and in personal habits at the table. This instruction need not be left until the last lesson, but may be given in portions whenever there is opportunity.

RECEIPTS FOR LESSON XX. Chocolate and Cocoa.

1 c. milk scalded. 1 c. hot water.

1 oz. or square chocolate. 1 tbsp. sugar.

Cut the chocolate in small pieces and put it with the sugar and 2 tbsp. of the water into a saucepan. Stir over the fire until smooth and glossy. Add the remainder of the water gradually, and then the milk. Serve at once. Use twice as much chocolate if a richer drink be desired. For cocoa use 1 tbsp.

Coffee.

1 hp. tbsp. coffee to 1 c. boiling water.

Reduce the proportion of coffee, taking level tbsp. when several cups are required. Mix the coffee with 1 clean egg shell or 1 inch of fish skin. Put it in the pot, add the boiling water, and boil only 5 m. Set it where it will keep hot but not boil. Add 1/2 c. of cold water. Pour out a little and pour it back, to clean the grounds from the spout.

Questions on Lesson XX.

This is to be a general examination. Each teacher should therefore be left to prepare her own questions, being expected so to frame them as to bring out in the answer the various and complete knowledge of the pupils.