ursday, October 13th.]

Whatever the cause for declining may be, it should be stated briefly,
yet plainly, that there may be no occasion for misunderstanding or hard
feelings.

INVITATION TO TEA-PARTY.

The invitation to a tea-party may be less formal. It may take the form
of a friendly note, something in this manner:

[Illustration:
Dear Miss Summer:

We have some friends coming to drink tea with us
to-morrow: will you give us the pleasure of your
company also? We hope you will not disappoint us.]

FAILING TO FILL AN ENGAGEMENT.

When it becomes absolutely necessary to break an engagement once made
for dinner or tea, a note must be sent at once to the hostess and host,
with full explanation of the cause, so that your place may be supplied,
if possible.

PUNCTUALITY.

The hour generally selected in cities is after business hours, or from
five to eight o'clock. In the country or villages it may be an hour or
two earlier. To be punctual at the hour mentioned is obligatory. If you
are too early you are in the way; if too late you annoy the hostess,
cause impatience among the assembled guests, and perhaps spoil the
dinner. Fifteen minutes is the longest time required to wait for a tardy
guest.

THE SUCCESS OF A DINNER.

A host and hostess generally judge of the success of a dinner by the
manner in which conversation has been sustained. If it has flagged
often, it is considered proof that the guests have not been congenial;
but if a steady stream of talk has been kept up, it shows that they have
smoothly amalgamated, as a whole. No one should monopolize conversation,
unless he wishes to win for himself the appellation of a bore, and be
avoided as such.

THE TABLE APPOINTMENTS.

A snow-white cloth of the finest damask, beautiful china, glistening or
finely engraved glass, and polished plate are considered essential to a
grand dinner. Choice flowers, ferns and mosses tastefully arranged, add
much to the beauty of the table. A salt-cellar should be within the
reach of every guest. Napkins should be folded square and placed with a
roll of bread upon each plate. The dessert is placed on the table amidst
the flowers. An _epergne_, or a low dish of flowers, graces the centre;
stands of bon-bons and confectionery are ranged on both sides of the
table, which complete the decorations of the table. The name of each
guest, written upon a card and placed one on each pl