Ceremonies of the Table, etc. - A dinner-table should be well laid, well lighted, and always afford a little spare room. It is better to invite one friend less in number, than to destroy the comfort of the whole party.

2585. The Laying Out of a Table must greatly depend upon the nature of the dinner or supper, the taste of the host, the description of the company, and the appliances possessed. It will be useless, therefore, to lay down specific rules. The whiteness of the table-cloth, the clearness of glass, the polish of plate, and the judicious distribution of ornamental groups of fruits and flowers, are matters deserving the utmost attention (See 3122.)

2586. A crowded table may be greatly relieved by a side-board close at hand, upon which may be placed many things incidental to the successive courses, until they are required.

2587. At large dinner-parties, where there are several courses, it is well to have the bill of fare neatly inscribed upon small tablets, and distributed about the table, that the diners may know what there is to come.

2588. Napkins should be folded neatly. The French method, which is very easy, of folding the napkin like a fan, placing it in a glass, and spreading out the upper part, is very pleasing. But the English method of folding it like a slipper, and placing the bread inside of it, is convenient as well as neat. (See 3137.)

2589. Bread should be cut into thick squares, the last thing after the table is laid. If cut too early it becomes dry. A tray should be provided in which there should be a further supply of bread, new, stale, and brown. For cheese, pulled bread should be provided. (2647.)

2590. Carving-knives should "be put in edge" before the dinner com mences, for nothing irritates a good carver, or perplexes a bad one, more than a knife which refuses to perform its office; and there is nothing more annoying to the company than to see the carving-knife dancing to and fro over the steel, while the dinner is getting cold, and their appetites are being exhausted by delay.

2591. Joints that require caning should be set upon dishes sufficiently large. The space of the table may be economized by setting upon 6mall dishes those things that do not require carving.

2592. However closely the diners are compelled to sit together, THE carver should have plenty of BOOM.

2593. If the table is very crowded, the vegetables may be placed upon the side-board, and handed round by the waiters.

2594. It would save a great deal of time, and much disappointment, if GEESE, TURKEYS, POULTRY, SUCKING-PIGS, ETC., WERE CARVED BEFORE BEING SENT TO TABLE; especially in those cases where the whole or the principal part of such dishes are likely to be consumed.

2595. It is best for the carter to supply the plates, and let the waiter hand them round, instead of putting the question to each guest us to which part he prefers, and then striving to serve him with it, to the prejudice of others piesent.

2596. Ladies should be assisted be fore gentlemen.

2597. Waiters should present dishes on the left hand; so that the diner may assist himself with his right.

2598. Wink should be taken after the first course; and it will be found more convenient to let the waiter servo it, than to hand the decanters round, or to allow the guests to fill for themselves.

2599. Waiters should be instructed to remove whatever articles upon the table are thrown into disuse by the progress of the dinner, as soon as they are at liberty.

2600. Finger-glasses, or glass or dated bowls, filled with rose or orange-Aater, slightly warm in winter, or ced in summer, should be handed ound.

2601. When the dessert is served, the wine should be set upon the table, had the decanters passed round by the company. (See 3373.)

2602. Fried Fish should be divided into suitable slices, before the fire, as soon as it leaves the frying-pan.