The linen, service plates, and individual silver - glass being put in place last of all to avoid breakage - being systematically and regularly disposed upon the table, the china with decorations in natural position, the floral decorations may be completed. Time was when fruit was thought to be a notable feature in table decorations; but, at the present time - save at Thanksgiving or harvest spreads - fruit, except, perhaps, a basket of choice strawberries, or cherries with blossoms and leaves, seem no longer admissible for this purpose. But one or two varieties of blossoms are used at a time. Arrange these so as to retain the beauty of each individual blossom.

The decorations need be low or very high so as not to obstruct the view across the table. Sometimes blossoms are massed together to form a centrepiece, as when a bowl is filled with a mass of sweet peas; but the delicacy that is secured by the careful arrangement of a few blossoms or ferns is always in good taste. A table less than five feet in diameter affords space for no other decorations than a tall slender vase, or a small fern holder, filled with flowers or ferns. A space thirty inches in diameter may be taken for the decoration of a five-foot round table, if the meal be served from the side and place be given on the side table for olives, salted nuts, bonbons, etc. In this case the lighting must be from above, or space be found in the decorations to set the candelabra or candlesticks. Goldenrod, field daisies, and similar wild flowers should appear but once, and then when freshly gathered; these are more suitable for a hall or reception room than for the dining-room. In the early spring, tulips, primroses, crocuses or valley lilies, growing in low wide pots set in jardinières, made for the purpose of green and cream-colored ware, make pleasing decorations for a round large table. Narcissus, with foliage, combined with maidenhair or other delicate ferns, the latter spreading out in a very high crystal or green and gold vase, make a particularly beautiful table decoration. Yellow flowers and also violets need be used in the daylight. White and green make a delicate combination, but a touch of color is needed to give warmth or "tone," unless the time of the function be midsummer. The "Art Japanese" style of decoration is much affected by art students. Branches or single stems of flowers in small vases are placed here and there upon the table. Some blossoms are better adapted than others to this style of decoration. Branches of pussy-willow, catkins, japonica, peach, apple and cherry blossoms, holly and mistletoe are thus used successfully.

The pretty Japanese custom of dropping a flower or flower petals in the finger-bowls has also obtained in this country. The flower chosen usually corresponds with those used in the decoration; rose petals and violets are particularly attractive for this use. A water-lily in each bowl is sometimes seen; when such lilies have been used as a centrepiece, nothing is more dainty for a summer breakfast party.