Rub the table briskly for a few moments every day with a soft cloth or a piece of chamois skin. About once a week polish it more carefully. Before either of these performances remove any stickiness or greasiness with a damp cloth. The mixture of sweet oil and vinegar recommended for furniture is excellent for a table. (1 tablespoonful of vinegar to 3 of sweet oil.) A mixture of equal parts sweet oil and turpentine is also good. Rub the table thoroughly with a soft cloth dampened with the mixture, then rub it with a clean cloth. Dull spots occasionally appear even on the most carefully guarded tables. Long and frequent polishing will sometimes remove these. If the finish is seriously injured, however, amateur efforts to restore it are more likely to make it worse than better. On account of frequent rubbing and unavoidable wear, the table-leaves in use should often be changed for those not in use, the whole table will then be of the same colour and in the same condition. _Table Setting._--Before beginning to set the table, see that it is the right size. Neither people nor dishes should be crowded if this can possibly be avoided; it is also undesirable to have the table too large for the number at the meal. For dinner the table is first spread with a cotton-flannel or felt undercloth. This is not only to save a polished table from injuries; it improves the appearance of any table and prevents noise. Over it is laid the linen cloth, the middle crease running the length of the table exactly in the middle. In some households a smaller, lighter tablecloth is used for breakfast and luncheon. In others, a luncheon cloth of embroidered linen, lace or drawn work is used for these less formal meals. In others, the table is left bare and doilies spread where plates and dishes are to be set. Many people who use doilies or a luncheon cloth for luncheon prefer a covered table at breakfast. These are all matters of taste or economy with one exception. It is the custom to spread the table for dinner with a cloth which entirely covers it. When the tablecloth has been laid, a centrepiece of linen or lace is sometimes placed upon it in the centre of the table. If carving is to be done, a carving cloth is placed at the foot of the table in such a position that the platter will stand in the middle of it. All the table linen, when removed, should be refolded in the creases made by the iron. Centrepieces and doilies should be laid flat in a drawer or the former rolled on a roller. A little care in this matter keeps the cloths fresh longer and protects delicate linen from too frequent washing.