cloth square with the table, _right side up_, smooth,
and even.

3. Put on the teatray (for breakfast or tea) square with the table; set
the cups and saucers at the front side of the teatray, and the sugar,
slop-bowls, and cream-cup, at the back side. Lay the sugar-spoon or
tongs on the sugar-bowl.

4. Lay the plates around the table, at equal intervals, and the knives
and forks at regular distances, each in the same particular manner, with
a cup-mat, or cup-plate, to each, and a napkin at the right side of each
person.

5. If meat be used, set the caster and salt-cellars in the centre of the
table; then lay mats for the dishes, and place the carving-knife and
fork and steel by the master of the house. Set the butter on two plates,
one on either side, with a butter-knife by each.

6. Set the tea or coffee-pot on a mat, at the right hand of the teatray,
(if there be not room upon it.) Then place the chairs around the table,
and call the family.

_For Dinner._

1. Place the rug, table, tablecloth, plates, knives and forks, and
napkins, as before directed, with a tumbler by each plate. In cold
weather, set the plates where they will be warmed.

2. Put the caster in the centre, and the salt-stands at two oblique
corners, of the table, the latter between two large spoons crossed. If
more spoons be needed, lay them on each side of the caster, crossed. Set
the pitcher on a mat, either at a side-table, or, when there is no
waiter, on the dining-table. Water looks best in glass decanters.

3. Set the bread on the table, when there is no waiter. Some take a
fork, and lay a piece on the napkin or tumbler by each plate. Others
keep it in a tray, covered with a white napkin to keep off flies. Bread
for dinner is often cut in small junks, and not in slices.

4. Set the principal dish before the master of the house, and the other
dishes in a regular manner. Put the carving-knife, fork, and steel, by
the principal dish, and also a knife-rest, if one be used.

5. Put a small knife and fork by the pickles, and also by any other
dishes which need them. Then place the chairs.

_On Waiting at Table._

A domestic, who waits on the table, should be required to keep the hair
and hands in neat order, and have on a clean apron. A small teatray
should be used to carry cups and plates. The waiter should announce the
meal (when ready) to the mistress of the family, then stand by the
eating-room door, till all are in, then close t