ter of the snowy cloth, or great clusters of vivid red flowers,
can be very effectively employed. Shells may be filled with flowers
and used as a table decoration. A large one in the middle, and a
smaller one on each side, has a pleasing effect. At each plate a small
bouquet of flowers may be laid, those for the gentlemen arranged as
buttonholes.

In choosing the flowers for decorations, avoid those blossoms having a
heavy fragrance, such as the tuberose, jasmines, syringas, as their
penetrating odor is productive of faintness in some, and is
disagreeable to many, while roses, lilies, lilacs, and many other
delicately-scented blossoms, are pleasant to all.

Naturalness is to be aimed at in these decorations, and set floral
pieces are in bad taste at a private dinner. Though hundreds of
dollars may have been spent in the fleeting loveliness of flowers, the
effect to be aimed at is naturalness rather than display. A border of
holly, or ivy leaves freshly gathered, may be sewed around the plush
scarf through the center of the table, and is a beautiful decoration,
far outshining gold embroidery and lace.

Harmonize the color of this scarf with the decorations of the
dining-room. Blue, however, or green, does not light up well, while
ruby, or some other red, brings out the effect of glass, china, and
silver to the best advantage. Old gold, or olive-brown, is also very
pretty. The dining-room should be carpeted to deaden the sound of
footsteps.

Lighting the Table.

Gas is, perforce, the most common, but not by any means the most
aesthetic means of table illumination, because of its heating and
glaring qualities. Wax candles are extremely pretty with tissue shades
to match the prevailing tint of the other decorations, besides giving
an opportunity for displaying all manner of pretty conceits in
candelabra. About twenty-six candles will, all other conditions being
favorable, light a table for twelve guests. Much depends, however, on
whether the dining-room is finished in light or dark woods as to the
number of candles required. Very carefully filled and carefully
cared-for lamps of pretty designs are also, especially in country
places, an admirable method of lighting the table.

Serving the Dinner.

There are two methods of performing this most important function of
the entire dinner, namely, service _a la Russe_, and the American
service. The first named, the Russian service, is universally adopted
in all countr