ing irritates a good carver, or perplexes a bad one, more than
a knife which refuses to perform its office; and there is nothing more
annoying to the company than to see the carving-knife gliding to and
fro over the steel while the dinner is getting cold, and their
appetites are being exhausted by delay.

2623. Joints.

Joints that require carving should be set upon dishes sufficiently
large. The space of the table may be economised by setting upon small
dishes those things that do not require carving.

2624. The Carver.

The carver should have plenty of room, however closely the diners are
compelled to sit together.

2625. The Vegetables.

The vegetables, if the table is very crowded, may be placed upon the
sideboard, and handed round by those who wait upon the guests.

2626. Smaller Joints.

Geese, Turkeys, Poultry, Sucking-pigs, &c., should be CARVED BEFORE
BEING SET ON TABLE; especially in those cases where the whole or the
principal part of such dishes is likely to be consumed.

2627. Handing Round.

The carver should supply the plates, and the waiter hand them round,
instead of putting the question to each guest as to which part he
prefers, and then striving to serve him with it, to the prejudice of
others present.

2628. Ladies.

Ladies should be helped before gentlemen.

2629. Waiters.

Waiters should present dishes on the left hand; so that the diner may
help himself with his right.

2630. Wine.

Wine should be taken after the first course; and it will be found more
convenient to let the waiter serve it, than to hand the decanters
round, or to allow the guests to fill for themselves.

2631. Removal.

Waiters should be instructed to remove whatever articles upon the
table are thrown into disuse by the progress of the dinner, as soon as
they are at liberty.

2632. Finger-Bowls.

Finger-glasses, or glass bowls, filled with water, slightly scented or
not, as may be preferred, and slightly warm in winter, and iced in
summer, should be handed round.

2633. Dessert.

When the dessert is served, the wine should be set upon the table, and
the decanters passed round by the company.

2634. Fried Fish.

Fried fish should be divided into suitable slices, before the fire, as
soon as it leaves the frying-pan.

2635. Cod's Head and Shoulders.

The thick part of the back is best. It should be car