light on the plates, &c.

Wax lights at dinner are much more elegant, and not so troublesome and
so uncertain as lamps, nor so expensive; for to purchase a handsome lamp
will cost you more than will furnish you with wax candles for several
years.

FOOTNOTES:

[38-*] Swilling cold _soda water_ immediately after eating a hearty
dinner, is another very unwholesome custom--take good ginger beer if you
are thirsty, and don't like Sir John Barleycorn's cordial.

[38-+] _Strong peppermint or ginger lozenges_ are an excellent help for
that flatulence with which some aged and dyspeptic people ate afflicted
three or four hours after dinner.

[39-*] _Le Grand Sommelier_, or CHIEF BUTLER, in former times was
expected to be especially accomplished in the art of folding table
linen, so as to lay his napkins in different forms every day: these
transformations are particularly described in ROSE'S Instructions for
the Officers of the Mouth, 1682, p. 111, &c. "To pleat a napkin in the
form of a cockle-shell double"--"in the form of hen and
chickens"--"shape of two capons in a pye"--or "like a dog with a collar
about his neck"--and many others equally whimsical.

[43-*] In days of yore "_Le Grand Ecuyer Tranchant_," or the MASTER
CARVER, was the next officer of the mouth in rank to the "_Maitre
d'Hotel_," and the technical terms of his art were as singular as any of
those which ornament "Grose's Classical Slang Dictionary," or "The
Gipsies' Gibberish:" the only one of these old phrases now in common use
is, "cut up the TURKEY:"--we are no longer desired to "disfigure a
PEACOCK"--"unbrace a DUCK"--"unlace a CONEY"--"tame a CRAB"--"tire an
EGG"--and "spoil the HEN," &c.--See _Instructions for the Officers of
the Mouth_, by ROSE, 1682.

[43-+] Those in the parlour should recollect the importance of setting a
good example to their friends at the second table. If they cut _bread_,
_meat_, _cheese_, &c. FAIRLY, it will go twice as far as if they hack
and mangle it, as if they had not half so much consideration for those
in the kitchen as a good sportsman has for his dogs.

FRIENDLY ADVICE TO COOKS,[46-*] AND OTHER SERVANTS

On your first coming into a family, lose no time in immediately getting
into the good graces of your fellow-servants, that you may learn from
them the customs of the kitchen, and the various rules and orders of the
house.

Take care to be on good terms with the servant who waits at table; make
use of