Let the novice flee from the allurements of such a host. Old hands know him and have got him on their list, escaping when escape is possible; for he will mate the green youth with the red frump, or like a premature millennium force the lion and the lamb to lie down together, and imagine he has given unmixed pleasure to both. One would expect that great worldly lights might learn by experience how fatal bungled entertainments can be, but such is not the case. Many well-intentioned people continue sacrificing their friends on the altar of hospitality year after year with never a qualm of conscience or a sensation of pity for their victims. One practical lady of my acquaintance asks her guests alphabetically, commencing the season and the first leaf of her visiting list simultaneously and working steadily on through both to “finis.” If you are an A, you will meet only A’s at her table, with perhaps one or two B’s thrown in to fill up; you may sit next to your mother-in-law for all the hostess cares. She has probably never heard that the number of guests at table should not exceed that of the muses; or if by any chance she has heard it, does not care, and considers such a rule old-fashioned and not appropriate to our improved modern methods of entertaining. One wonders what possible satisfaction a host can derive from providing fifty people with unwholesome food and drink at a fixed date. It is a physical impossibility for him to have more than a passing word with his guests, and ten to one the unaccustomed number has upset the internal arrangements of his household, so that the dinner will, in consequence, be poor and the service defective. A side-light on this question came to me recently when an exceedingly frank husband confided to a circle of his friends at the club the scheme his wife, who, though on pleasure bent, was of a frugal mind, had adopted to balance her social ledger. “As we dine out constantly through the year,” remarked Benedict, “some return is necessary. So we wait until the height of the winter season, when everybody is engaged two weeks in advance, then send out our invitations at rather short notice for two or three consecutive dinners. You’d be surprised,” he remarked, with a beaming smile, “what a number refuse; last winter we cancelled all our obligations with two dinners, the flowers and entrées being as fresh on the second evening as the first! It’s wonderful!” he remarked in conclusion, “how simple entertaining becomes when one knows how!” Which reminded me of an ingenious youth I once heard telling some friends how easy he had found it to write the book he had just published. After his departure we agreed that if he found it so easy it would not be worth our while to read his volume.