We have referred to the decreasing popularity of tea-meetings, and believe that one way of reviving the interest in these festivals would be to provide better refreshments, as well as a greater variety. From the Land's End to John O'Groats, the bill of fare is limited to currant-cake and bread and butter of the cheapest kind. In some cases, where the charge is a shilling per head, beef and sandwiches are provided. An announcement of "a knife and fork tea" at a Primitive Methodist Chapel never fails to secure a good attendance of the members and friends. In Lancashire such meetings are not unfrequently called "tea-fights," probably on account of the scramble for sandwiches which characterizes the proceedings. But neither cake nor sandwich is sufficient to tempt all who are interested in these social entertainments. The promoters would do well to follow the example of the Vegetarian Society, and provide more fruit and substantial bread, both white and brown. In summer all the fruits in season should be placed upon the tables, and in winter stewed fruits. The following hints on "Tea-Meeting Fare," written by the late Mr. R. N. Sheldrick, who was an active missionary agent of the Vegetarian Society, may prove of service to all who cater for tea-meetings:-- "1. Provide good tea, pure, fresh-ground coffee, cocoa, &c. Let the making of these decoctions be superintended by an experienced friend; serve up nice and hot, but without milk or sugar, leaving these to be added or not, according to individual tastes. "2. Procure a plentiful supply of good whole-meal wheaten (brown) bread, some white bread, some currant-cake--home-baked if possible, without dripping or lard; two or three varieties of Reading biscuits, such as Osborne, tea, picnic, arrowroot, &c. "3. Purchase from the nearest market sufficient lettuce, kale, celery, cress, and other fresh salads according to season; also provide a liberal supply of figs, muscatels, almonds, nuts, oranges, apples, pears, plums, cherries, strawberries, peaches, or such other fruit as may be in season. "4. Take care, whatever arrangement be adopted, not to let these things be hidden away until the latter part of the feast. Fruits should have the place of honour. The plates or baskets of fruit should have convenient positions along the tables with the bread and butter, biscuits, &c. "5. Place the arrangements under the control of a well-selected committee of ladies, who will see that the tables are tastefully laid out, and that everybody is supplied. Let there be also, if possible, a profusion of fresh-cut flowers."