"One may smoke in a railway-carriage, in spite of by-laws, if one has first obtained the consent of every one present; but if there be a lady there, though she give her consent, smoke not. In nine cases out of ten, she will give it from good nature.* *In America, cars are especially provided for smokers, and no gentleman will violate etiquette by smoking in any other. "One must never smoke in a close carriage; one may ask and obtain leave to smoke, when returning from a pic-nic or expedition, in an open carriage. "One must never smoke in a theatre, on a race-course, nor in church. This last is not, perhaps, a needless caution. In the Belgian churches you see a placard announcing: "_Ici on ne mache pas du tabac._' "One must never smoke when anybody shows an objection to it. "One must never smoke a pipe in the streets. "One must never smoke at all in the coffee-room of a hotel. "One must never smoke, without asking permission, in the presence of a clergyman. "But if you smoke, or if you are in the company of smokers, and are to appear afterwards in the presence of ladies, you must change your clothes to smoke in. A host who invites you to smoke will generally offer you an old coat for the purpose. "You must also after smoking rinse the mouth well out, and if possible brush the teeth. "You should never smoke in another person's house without leave, and you should not ask leave to do so, if there are ladies in the house. "When you are going to smoke a cigar, you should offer one at the same time to anybody present. "You should always smoke a cigar given to you whether good or bad, and never make any remark upon its quality." At a gentleman's party it is the host alone who may call upon any of the company for a toast, a speech or a song. No matter how much others may desire it, they may never invite each other. During the week following a dinner party, it is etiquette for each guest to call upon the hostess, and it is rude to delay the call more than a fortnight. In concluding this chapter we give from a modern English work the following bills of fare for dinners suiting the different seasons of the year, which may be useful to young housekeepers: MENUS OF FOUR CHOICE DINNERS, ADAPTED TO EACH SEASON OF THE YEAR. JANUARY.--(FOR TEN PERSONS.) Consomme soup, with quenelles; Turbot, with Dutch sauce. TWO REMOVES.--Braized fillet of veal, larded a la Chateaubriand; Roast turkey, with puree of mushrooms. FOUR ENTREES.--Oyster Kromeskys, a la Russe; Pork cutlets, sauce Robert; Partridges, a la Prince of Wales; Supreme of fowls, a la Macedoine. SECOND COURSE.--Pintail; Snipes. ONE REMOVE.--Fondu of Parmesan cheese. FOUR ENTREMETS.-Salad, a la Rachel; Vol-au-vent of preserved greengages; Plombieres cream iced; Braized celery with brown sauce.