he door, and step to the
left side of the lady of the house. When all are seated, the waiter
should remove the covers, taking care first to invert them, so as not to
drop the steam on the tablecloth or guests. In presenting articles, go
to the left side of the person. In pouring water never entirely fill the
tumbler. The waiter should notice when bread or water is wanting, and
hand it without being called. When plates are changed, be careful not to
drop knives or forks. Brush off crumbs, with a crumb-brush, into a small
waiter.

When there is no domestic waiter, a light table should be set at the
left side of the mistress of the house, on which the bread, water, and
other articles not in immediate use, can be placed.

_On Carving and Helping at Table._

It is considered an accomplishment for a lady to know how to carve well,
at her own table. It is not proper to stand in carving. The
carving-knife should be sharp and thin. To carve fowls, (which should
always be laid with the breast uppermost,) place the fork in the breast,
and take off the wings and legs without turning the fowl; then cut out
the merry thought, cut slices from the breast, take out the collar bone,
cut off the side pieces, and then cut the carcass in two. Divide the
joints in the leg of a turkey.

In helping the guests, when no choice is expressed, give a piece of both
the white and dark meat, with some of the stuffing. Inquire whether the
guest will be helped to each kind of vegetable, and put the gravy on the
plate, and not on any article of food.

In carving a sirloin, cut thin slices from the side next to you, (it
must be put on the dish with the tenderloin underneath;) then turn it,
and cut from the tenderloin Help the guest to both kinds.

In carving a leg of mutton, or a ham, begin by cutting across the
middle, to the bone. Cut a tongue across, and not lengthwise, and help
from the middle part.

Carve a forequarter of lamb, by separating the shoulder from the ribs,
and then dividing the ribs. To carve a loin of veal, begin at the
smaller end and separate the ribs. Help each one to a piece of the
kidney and its fat. Carve pork and mutton in the same way.

To carve a fillet of veal, begin at the top, and help to the stuffing
with each slice. In a breast of veal, separate the breast and brisket,
and then cut them up, asking which part is preferred. In carving a pig,
it is customary to divide it, and take off the head, before it comes to