On the right of the space left for the plate place two knives and a spoon. The present mode is to use silver knives as well as forks for fish, and in that case this knife is placed with the others. On the left three forks--that for sweets smaller than the others. At times other knives, forks, and spoons are provided, but it is better to bring these in as needed for the separate courses,

The glasses are placed on the right. These should be at least four in number. As it is a great breach of decorum, as well as a sign of ignorance, to drink one sort of wine from a glass intended for another, we shall describe the glasses commonly in use. The tall glass, or that with the shallow, saucer-like top, is for champagne; the green for hock, chablis and similar wines; the large, ample glass for claret and burgundy; the round, full-shaped glass for port, and the smaller glass for sherry.

It must not be understood, however, that wines are essential to a high-toned dinner. Some of our very best families, the acknowledged leaders of fashion, never put champagne or any other kind of wine on their tables.

Each guest must be provided with a table-napkin, which, in laying the table, should occupy the place reserved for the plate.

There are many different and various ingenious ways of treating the dinner-napkin. The simplest is to leave it in the folds in which it comes from the laundress.

Bread should be cut in thin slices, and laid on a napkin at the left of each plate.

The room may be lighted with either white or colored candles or lamp. Many persons prefer to have the light fall in part from side brackets or sconces on the wall.