IT is a great accomplishment to be able to _carve_ well and easily, without awkwardness; but it is one that receives altogether too little attention. Too often it would seem that the host or hostess, or whoever is called upon to perform this table duty, has no idea of there being anything needed but to hack off in the most expeditious manner as much meat as is required to satisfy the wants of those present, without the slightest reference to the mode in which it should be done, or the choice bits to be secured by careful carving. We have seen those who in every other respect were true gentlemen and ladies, carve poultry or a piece of meat in such a barbarous manner as to banish all desire to eat, and almost the ability to taste the big, uncouth, mangled lump that was put, or rather thrown, on the plate. To cut off a thick, rough piece from any part that the knife happens to light upon first, aside from being untidy and unpalatable, is also very wasteful. After two or three such careless cuttings, the whole piece is so defaced and uneven, that it is no longer possible to secure a decent looking bit: and the bone is left with much adhering to it, in ragged morsels, which dry and become worthless if left over to the next day, but which, had the joint been properly carved, could have been sent to the table for a cold relish for tea, in a neat and attractive form. Our ladies are seldom good carvers, and do not often attempt it. Few have been taught, or thought it worth while to try and learn; but in early times it was considered an indispensable part of a girl’s education. The want of such knowledge often leaves one in an unpleasant and embarrassing position; for to every one there occasionally comes a time when the gentleman of the family must be absent, and the lady must do the carving, or ask a guest or stranger, who may be even more awkward than herself. To stand up while carving is not as proper or skillful a way of doing the work as to be seated; but it is sometimes easier and more convenient, and, if the table be at all crowded, less troublesome to guests. In such cases it is quite allowable. The carving-knife must be sharp and thin. A large, broad-bladed knife is needed for meats; a long, narrow, and sharp-pointed blade for poultry and game; both should be kept in perfect order, and always ready for use. When dished, poultry or game must be laid on its back, the breast uppermost, for the greater convenience of the carver, who should put the fork into the breast, holding the bird firmly, until he has taken off the wings and legs, cut out the merry thought, or wish-bone; cut nice, even slices from the breast, and removed the collar-bone. A skillful carver will do all this without once turning the fowl over. Next cut off the side-bone, and cut down the back, dividing the carcass in two. Separate the drumstick from the second joint, and in helping a lady, if she prefer the wing, cut it in two parts that she may handle it more conveniently.