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t's table. It is good form for a host to serve or _not_ serve wine, as he chooses; it is very bad form for his guest to comment on his choice. When any one who is conscientiously opposed to wine-drinking, or for any reason abstains, is present at a dinner where wine is served, he declines it by simply laying his hand on the rim of his glass as the butler approaches. No words are necessary. Apollinaris will take the place of stronger waters, and no embarrassment follows to either host or guest. As to the moral involved, a silent example may be quite as influential as an aggressive exhibition of one's principles. Questions of manners and morals are constantly elbowing one another, and it is a nice point to decide when and how far duty requires one to defy conventionality. It is safe to say that only in extreme cases is this ever necessary, or even permissible. The hostess who simply _does not offer wine to any guest under any circumstances_, is using her influence effectively and courteously, especially when she supplies the deficiency with delicious coffee and cocoa, fragrant tea, and, best and _rarest_ of all, crystal clear, sparkling cold water. By pointing out a "more excellent way," she is adding to her faith _virtue_. MISCELLANEOUS POINTS Extra knives and forks are brought in with any course that requires them. The preliminary lay-out is usually meant to provide all that the scheme of the dinner will call for; but one must have a goodly supply of silver and cutlery to avoid altogether the necessity for having some of it washed and returned to the table during the progress of the dinner. It is very desirable to be amply equipped, as it facilitates the prompt and orderly serving of the courses. Fruit-knives are required, and ice-spoons, orange-spoons, and other unique conceits in silver utensils may be provided with the dessert, if one happens to own them; otherwise, plain forks and spoons do duty as required. The fork bears the chief burden of responsibility, being used for everything solid or semi-solid, leaving the spoon to the limited realm of soft custards and fruits that are so juicy as to elude the tines of the fork. The knife is held in hand as little as possible, being used only when cutting is actually necessary, the fork easily separating most vegetables, etc. In the fish course, however, the knife is used to assist in removing the troublesome small bones. In holding the knife the f
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