The “state dining-room” at the White House is a handsome apartment. A long table, rounded at the ends, extends through the middle of it, at which thirty-six can be comfortably seated. There is plenty of room besides for the servants to perform their duties admirably. New mirrors and chandeliers have been added since the administration of President Grant, but the carpets, upholstering, and papering have descended from Johnson’s regime. The exquisite taste of Martha Patterson is seen on the daintily tinted walls, the figures of the carpet so nicely adjusted to the size of the room, the dark green satin damask at the windows, and the quaint chairs, under her supervision, arranged to match. A clock as ancient as the days of Madison adorns one of the marble mantels, whilst a pair of hydra-headed candlesticks, grim with age, descended from nobody knows whose brief reign, grace the other. With the exception of a pair of modern mahogany sideboards, the furniture seems to have belonged to the eras of Washington or Jefferson, it is so solid and sombre. The White House was modeled after the palace of the Duke of Leister, and the state dining-room, more than any other part of the building, is suggestive of a baronial hall. But if there is one thing more than another from which the state dining-room suffers it is from a dearth of silver. “Steward Melah,” the silver-voiced Italian whom the Government employs to look after this part of its business, actually wrings his hands with terror and dismay when he “sets” the table for state occasions. “Why, madame,” says Melah, “there isn’t enough silver in the White House to set a respectable free-lunch table.” Now, the incomparable Melah has been steward at the Everett House, Boston, the Astor, New York, the Stetson at Long Branch, the St. Charles, New Orleans, and having served in these first-class capacities it may be possible that his ideas are too exalted for the same kind of work in the White House. It must be remembered that all these state dinners are paid for out of the President’s private purse. The President, however, had put this delicate matter into Steward Melah’s hands, and the Italian “gets up” a dinner according to the quality of the guests. These dinners cost from three to fifteen hundred dollars, though the average cost is about seven hundred. The state dinner of which Prince Arthur had the honor of partaking was composed of nine courses, and cost fifteen hundred dollars; but it is only when royalty is to be entertained that these feasts assume such costly proportions. This modest sum does not include the wine and other beverages, for these come under a separate “item.” In no other administration has the Government appointed a man to spend the President’s money. Heretofore the “ladies of the White House” have looked after this part of the official business, and it will at once be seen what frugality is necessary in order to make both ends of the Presidential year meet; but no man during the