Never wash the marble tops of wash-stands, bureaus, etc., with soap. Use clean warm water (if very much soiled add a little ammonia) and a soft cloth, drying immediately with a soft towel. There is nothing that will entirely remove grease spots from marble, hence the necessity of avoiding them. To clean marble or marbleized slate mantels, use a soft sponge or chamois-skin, dampened in clean warm water without soap, then polish with dry chamois-skin. In dusting, use a feather-duster, and never a cloth, as it is likely to scratch the polished surface. Slate hearths are preferable to marble, as they are not so easily soiled. To wash them, use a clean cloth and warm water. Many oil them thoroughly when new with linseed oil; thus prepared they never show grease spots.
Two drams lunar caustic, six ounces distilled or rainwater; dissolve, and add two drams gum-water. "Wet the linen with the following preparation: Dissolve one-half an ounce prepared natron, four ounces water, add half ounce gum-water, (recipe below); after smoothing it with a warm iron, write with the ink, using a gold, quill, or a new steel pen. The writing must be exposed to a hot sun for twelve hours; do not wash for one week, then be particular to get out the stain which the preparation will make. If this is followed in every particular, there need never be a failure. Gum-water for the above is composed of two drams gum-arabic to four ounces water. One tea-spoon makes two drams, two table-spoons make one ounce. If at any time the ink becomes too pale add a little of pure lunar caustic. Never write without using the preparation, as it will rot the cloth.
In the selection of table-wares, there is a wide field for the exercise of taste, and those whose purses permit, need not be at a loss to find the most elegant and artistic designs. An admirable table outfit is an elegant dessert-set, all the pieces of which, except the plates, may decorate the table during the whole dinner, and the rest of white and guilt china. Some have tableware decorated to match the colors of the dining-room, or sets of different patterns for each course, or harlequin sets in which each piece may be of different pattern or even of different ware. Chinese and Japanese sets are also fashionable. In every case, ware should be the best of its kind, and for economy's sake should be plain, so that broken pieces may be readily and cheaply replaced. Light knives and forks, heavy tea-spoons, and thin glasses for water are most elegant. The chairs should have no arms to interfere with ladies' dresses, and to prevent noise the legs should be tipped with rubber.
1. For dessert or fancy pieces.
3. For dessert or fancy pieces.
4. For dessert or fancy pieces.
5. Cake, pastry or sweets.
6. For dessert or fancy pieces.
9. Worcestershire sauce.
10. Oyster crackers and soda crackers.
When wines are to be served, four decanters containing the different kinds should be placed between the crackers and toast, another may stand at the right of the host, and still another at right of hostess. The wine glasses, one for each kind, are placed near the glass of water (see diagram,) at the plate of each guest.