the wine. Put a couple of wine glasses to each person—they are generally of two sizes; the dessert-plates should next be set round to each person with a napkin neatly folded upon the plate, with a finger-glass half filled with water, and a small dessert knife and fork upon it. In winter, bring a jug of warm water into the room, and pour a little into each finger-glass, before placing it on the table. Let the fruit be neatly arranged in the dishes, higher in the middle than at the sides, but no dish so full as to endanger any falling over when helped; neither at dinner nor dessert should the dishes be full. Place the larger kinds of fruit, such as apples, pears, grapes, or oranges at top and bottom, the smaller fruits and sweetmeats at the sides. Place a crystal jug of clear water, with a tumbler on each side of it in the middle of the table, and pounded sugar at top and bottom, which to look well, should be in cut crystal glasses. If cream is required for strawberries or raspberries, that also should be served in crystal. Glance your eye over the table to see that all the dishes are standing straight, and exactly opposite to each other, and all being properly arranged; leave the room, shutting the door behind you. Having removed everything from the hall, you will next shake and fold the table-cloth, lay it in the napkin press, and carry the plates into the scullery to be washed by the cook. It will then be time to proceed to the drawing-room to put it in order, before the return of the family. You will smooth the sofa, shake up the pillows, dust the table, and arrange any books or newspapers (that may be scattered about) neatly upon it; but beware of removing any book (which some one member of the family may have been reading), and stuffing it into an odd corner, or even carefully replacing it in the book-case; common sense should regulate in such matters, and common sense should tell you, that it is most disagreeable to have to hunt all over the room for a book, in which one is interested, and which had been left on the table half an hour before. Having closed the curtains, put fresh coals on the fire, and swept the hearth, it will now be time to sit down to your own dinner with the rest of the servants (unless the servants’ dinner has been at an earlier hour): as soon as you have finished, carry away the dessert things from the dining-room, and having washed the dessert plates, and the spoons, silver forks, tumblers, and glasses, place all in order in the butler’s pantry, and before you leave it, arrange the cups and saucers in the tea-tray, so that if the family is small, and you have not a great many articles to wash, you can again sit down to work till within a quarter of an hour of the time for tea, when it will be necessary to get the butter and cream in readiness, and to toast the bread or cake for tea. Be sure to remember also to put the heater for the urn into the kitchen fire in such time