s. This is done
for the better appearance of the table linen, for the deadening of
sound, and the protection of the table from the heated dishes. The
table linen for home use need not be of the finest; cleanliness being,
after all, the chief requisite.

[Illustration: ETIQUETTE OF THE TABLE.]

Before the mistress of the house stands the tray covered with a large
napkin, or a prettily etched tray-cloth. This is filled with cups and
saucers. The coffee-urn is at her right hand with cream, sugar,
spoons, and waste-bowl convenient. In front of the master of the house
is spread a large napkin with the corner to the center of the table.
An ornamental carving cloth may be used in its place. On this is
placed whatever dish of meat it is his province to serve. On the
opposite side of the table dishes of bread and any hot breakfast rolls
or gems balance one another. The dish of potatoes stands close to, and
at the right of, the platter, ready to be served with the meat. Any
other vegetable served at the same meal should be placed at the left
of the platter.

Mats are wholly a style of the past. Where the dish is very hot, or
liable to soil the cloth, fringed squares of heavy linen, etched or
embroidered, take their place.

The castor, too, is banished from tables polite, and its place may be
taken by a few flowers, or bits of vine, in a simple vase. The butter
dish and the individual butters should be placed by the side of the
one who is to serve it. Fancy sauce and vinegar cruets, and salts and
peppers are grouped at each end of the table, sometimes on small trays
of hammered brass.

Knives, Forks and Napkins.

Heated plates are placed before the carver, and the carving knife
(well sharpened) and fork are placed, with their rest at his right. On
any occasion when plates are laid at each place, turn them face up. To
the right of the plate is the knife with edge turned from the person
to use it. As to the fork, authorities differ, some contending that it
should be placed on the right hand, and the knife next, with sharp
edge turned from the user. This latter fashion is best at simple meals
where but one knife and fork are used. Others contend that the fork
should be laid at the left. This latter fashion should be followed
where several knives and forks are necessary for an elaborate dinner.

The simply-folded napkin is at the left hand. The glass and individual
butter plate are placed near the point of the knife. To avo