Have black tea, green tea, and coffee. Immediately after the first cups are sent in, let fresh tea be put into the pots, that the second cups may not be weaker than the first. With the cream and sugar, send round a small pot of boiling water to weaken the tea of those who do not like it strong; or for the convenience of ladies who drink only milk and water, and who otherwise may cause interruption and delay by sending out for it. When tea is handed round, it is not well to have hot cakes with it; or any thing that is buttered, or any sort of greasy relishes. Such things are frequently injurious to the gloves and dresses of the ladies, and can well be dispensed with on these occasions. It is sufficient to send round a waiter with large cakes of the best sort, ready sliced but the slices not taken apart. There should be an almond sponge-cake for those who are unwilling to eat cakes made with butter.

Immediately on tea being over, let the servants go round to all the company with waiters having pitchers of cold water and glasses, to prevent the inconvenience of ladies sending out for glasses of water.

In less than an hour after tea, lemonade should be brought in, accompanied by baskets of small mixed cakes, (maccaroons, kisses, etc.,) which it is no longer customary to send in with the tea. Afterwards, let the blanc-mange, jellies, sweetmeats, ice-creams, wines, liquors, etc, be handed round. Next, (after an hour's interval,) the terrapin, oysters, and chicken salad, etc These are sometimes accompanied by ale, porter, or cider; sometimes by champagne. At the close of the evening, it is usual to send round a large plum-cake.

If the plan is to have a regular supper table, it is not necessary to send in any refreshments through the evening, except lemonade and little cakes.

When the company is not very numerous, and is to sit round a tea-table, waffles or other hot articles may there be introduced. Take care to set. a tea-table that will certainly be large enough to accomodate all the guests without crowding them.