letting it stand untasted, show to the
waiter that further offers are useless. If a lady does not wish more
wine than remains in her glass, let her make a little motion of
dissent when the waiter is about to replenish it, otherwise a good
glass of wine is wasted. In drinking wine, lift the glass by the stem,
instead of by the bowl. Young ladies, if they drink wine, had best
content themselves with one glassful. "Rosebuds" should not indulge.
The latest dictum declares that sparkling wines should be drunk at
once and not sipped.

Sundry Rules and Hints.

Never display any hesitation in selecting food. If your host asks what
part of a fowl you prefer, at once give your choice. To say you have
none is an annoyance. Never tip the plate in order to dip up the last
spoonful of soup. In partaking of soup, or imbibing any liquid, do so
noiselessly. Be sure not to spread the elbows while using knife and
fork. Keep them close to your side while cutting meats.

Never try to dispose of the last mouthful of soup, the last morsel of
food. "It is not expected," says one writer, "that your plate should
be sent away cleansed by your gastronomic exertions." On no account
cool any drink or soup with the breath. Never pour tea or coffee into
the saucer to cool it. Never drink from the saucer; it is an
unpardonable sin.

With salads small knifes and forks are often furnished, where the
salad is served uncut with dressing. Again, the uncut leaves are taken
in the fingers and dipped in the salt or dressing. The roll is to be
eaten with the salad.

Individual salts are an American fashion. If used, it is proper to
take salt from them with the knife, if they are the open salts. In the
most stylish circles great favor is shown to ample silver _salieres_
with their accompanying salt spoons or shovels. Salt, thus taken,
should be deposited upon the left hand rim of the plate. The custom
followed by so many of depositing little piles of salt on the
tablecloth is very annoying to the hostess, as giving her table a
shabby look during the removal of courses. Salt is the only condiment
placed upon the table at a dinner; the others are passed with the
course demanding their use. Neither is butter put upon the table at an
elaborate dinner: the small square of bread or the roll furnished, are
to be eaten without.

Use of Knife and Fork.

Peppers and salts are to be shaken with one hand. Never use the other
to in any wise expedite the distrib