everything into the room which is necessary, shut the door, and having laid the cloth perfectly straight on the table, place a plate for each person, with a napkin neatly folded upon it, and on the right side of the plate, place a knife and spoon, and on the left a silver fork. The soup-plates should be placed before the person who is to help the soup, and a carving-knife and fork, and a gravy-spoon, put at the top and bottom of the table. Place a salt-cellar at each corner of the table, lay a couple of spoons on each side of it, and a crystal caraffe filled with clear spring-water; see that those caraffes, and the tumblers and glasses (which should be placed all round the table for each person) are perfectly clear and bright: a clean glass-cloth should be brought into the room to wipe off any dimness which a finger may have caused. When the different articles on the table are perfectly bright-looking, and the dishes neatly sent up, the plainest dinner has a look of comfort, and even elegance about it. A knife, fork, or spoon, which has not been properly cleaned, cannot be taken into the hand without being discovered, and leaving a disagreeable impression; a visitor may not have the courage to send it away, but the comfort of his dinner is destroyed. Having cut some slices of bread rather thick, cut each slice into four, and with a fork, put a piece all round for each person, leaving the loaf in the room in case more may be required; when more is called for, hand some additional pieces in the bread-basket. Place a chair for each person. The sideboard should next be laid out with a supply of knives, silver forks, spoons, tumblers, glasses, and silver-waiters. As considerable taste may be shown in the arrangement of those articles, it may be well to take a lesson of laying out a sideboard from the first butler, or experienced man-servant, who may chance to be in waiting on any of the dinner-guests at your master’s table. All should be done without noise or bustle, and with a quick hand and light foot; jingling the glasses, making a clashing noise in lifting the knives, knocking the chairs against the legs of the table, and moving about with a heavy foot, (and often with the addition of creaking shoes,) are extremely disagreeable to whoever may be in the room at the moment, and even should no one be present, the servant should accustom herself to do all these with the least possible noise, that the habit of doing things quietly may be acquired; activity is a first-rate quality in a waiter at table, but then it must be quiet activity.