1. Place the rug, table, table-cloth, plates, knives and forks, and napkins, as before directed, with a tumbler by each plate. In cold weather, set the plates where they will be warmed.
2. Put the caster in the centre, and the salt-stands at two oblique corners, of the table, the latter between two large spoons crossed. If more spoons be needed, lay them on each side of the caster, crossed. Set the pitcher on. a mat, either at a side-table, or, when there is no waiter, on the din-ing-table. Water looks best in glass decanters.
3. Set the bread on the table, when there is no waiter. Some take a fork and lay a piece on the napkin or tumbler by each plate. Others keep it in a tray, covered with a white napkin to keep off flies. Bread for dinner is often cut in small junks, and not in slices.
4. Set the principal dish before the master of the house, and the other dishes in a regular manner. Put the carvino;-knife, fork, and steel by the principal dish, and also a knife-rest, if one be used.
5. Put a small knife and fork by the pickles, and also by any other dishes which need them. Then place the chairs.