Manners and Social Usages Part 22

But so it is. It is a well-known fact that the lady who will give her order three months in advance for the flowers needed for her daughter's wedding, or for any other grand ceremonial, can, by offering a sufficiently large amount of money, command any flower she wishes. Even daisies and b.u.t.tercups, red clover and white, the delicate forget-me-not of the garden, nasturtiums and marigolds, the shy and tender anemone, the dandelion and lilacs and lilies-of-the- valley, may be forced into unnatural bloom in January. It is a favorite caprice to put the field-flowers of June on a lunch-table in January.

This particular table is the greatest of all the consumers of flowers, therefore we may begin by describing some of the new fancies developed by that extraordinarily luxurious meal. A lady's lunch must show not only baskets of magnificent flowers up and down the table; but it must also bear a basket or a bouquet for each lady.

One of the most regal lunches, given to twenty-eight ladies, set the fas.h.i.+on for using little gilt baskets, with covers opening on either side of the handle--the kind of basket, of a larger size, in which, in New England and in Old England, Dame Trot carried her multifarious parcels home from market. These pretty and useful baskets had on each side a bunch of flowers peeping out through the open cover, and on the gilt handle was tied a ribbon corresponding in color to the flowers. One of them, having soft pink rosebuds of exceeding size and loveliness on one side and a bunch of lilies-of- the-valley on the other, with a bow of pink satin ribbon on the handle, was as pretty a picture as ever Kate Greenaway devised.

Another, showing the strong contrast of purple pansies and yellow daffodils, and tied with a lovely purple satin ribbon, was a dream of rich color.

The stiff, formal, flat bouquets of yellow daffodils and bunches of violets, tied with purple ribbon, make a very fine effect laid in regular order at each plate. Repet.i.tion of a favorite idea in flowers is not ugly, although it seems at first very far from the primeval and delicious confusion in which nature throws her bouquets down upon upland and meadow.

In the arrangement of roses the most varied and whimsical fancies may be displayed, although the most gorgeous effect is produced, perhaps, by ma.s.sing a single color or group. A basket of the pink Gloire de Paris, however, with its redundant green foliage, alternated with deep-red Jacqueminots, is a very splendid fancy, and will fill a room with fragrance. In February these roses cost two dollars apiece, and it was no rare sight to see four or six baskets, each containing forty roses, on one table during the winter of 1884.

We advise all ladies going into the country to purchase some of the little "Dame Trot" baskets, as they will be lovely when filled with wild-flowers during the summer. Indeed, the gilt basket, fitted with a tin pan to hold earth or water, is such a cheap and pretty receptacle for either growing or cut flowers that it ought to be a belonging of every dinner-table.

From the lunch-table, with its baskets and floral fancies, we come to the dinner-table. Here the s.p.a.ce is so valuable that the floral bag, an ingenious plan by which roses may be hung at the side of the wearer, has been invented. This is a novel and very pretty way of wearing flowers. The roses or other flowers are tied together with wires, in the shape of a reticule, and a ribbon and pin provided, so that the lady may fasten her floral trophy at her side. The baskets of flowers and the adornments of the _?pergne_ for a dinner are very apt to be all of one flower. If mixed, they are of two sorts, as yellow roses and red ones, or white and pink, or, may be, half of lilacs and half of roses, or purple pansies and bright yellow flowers. Some tables are set with scarlet carnations alone, and the effect is very fine.

For wedding decorations, houses are now filled with palm-trees in pots and orange-trees in full bearing. An entire suite of rooms is made into a bower of large-leaved plants. Mirrors are covered with vines, wreaths, and climbing roses, trained across a trellis of wire. The bride stands under a floral umbrella, which juts out into the room. The monograms of bride and bridegroom are put in floral s.h.i.+elds against the wall, like the _cartouche_ on which the names and the t.i.tles of an Egyptian king are emblazoned in the solitude of the Pyramids. The bouquets carried by brides and bridesmaids are now extraordinarily large, measuring a foot or more across the top.

Tulips have always been favorite ornaments for the dinner-table.

These flowers, so fine in drawing and so splendid in color, produce an extremely brilliant effect in large ma.s.ses. As Easter approaches, lilies come in for especial notice, and the deep j.a.pan cup-lily, grouped with the stately callas, and the garden-lily, with its long yellow stamens and rich perfume, worthily fill the _?pergnes_.

Hyacinths are lovely harbingers of spring, and are beautiful in color; but there is a strong objection to this flower as a decoration, its heavy perfume being unpleasant to some people.

A fish-basket filled with bunches of lilies, mignonette, deep pink moss-roses shaded to the pale tints of the rose known as the Baroness de Rothschild, with a glowing centre of warm red Jacqueminots and a fringe of purple pansies and Mar?chal Niels, was one of many beautiful floral ornaments on a magnificent dinner- table.

In spite of the attempt to prevent the extravagant use of flowers at funerals, we still see on those sad occasions some new and rather poetic ideas expressed by floral emblems. One of these, called the "Gates Ajar," was very beautiful: the "gates" panelled with lilies, and surmounted by doves holding sprays of pa.s.sion-vines in their beaks.

Palms crossed, and clasped by roses and ribbons, an oblique cross of roses lying on a bed of ivy, a basket made of ivy and autumn leaves, holding a sheaf of grain and a sickle of violets, an ivy pillow with a cross of flowers on one side, a bunch of pansies held by a knot of ribbon at one corner, a cross made of ivy alone, a "harvest-field"

made of ears of wheat, are some of the many new funereal designs which break the monotony of the dreadful white crosses, crowns, and anchors, hearts and wreaths, of the past.

It is no longer necessary to exclude color from these tributes to the dead. Indeed, some of the most beautiful designs noticed at recent funerals have been composed of colored flowers.

For a christening, a floral cradle or swinging hammock, a bowl, a silver cup full of the tiniest flowers, are all favorite designs. A large table of flowers, with the baby's initials in the centre, was sent to one happy young mother on a recent auspicious occasion; and far more lovely was a manger of flowers, with the "Star of the East"

hanging above it, all made of that pretty white flower the Star of Bethlehem.

Strange contrasts of flowers have been made: purple lilacs and the blue forget-me-nots were a favorite combination--"stylish, not pretty," was the whispered criticism.

The yellow marigold, a sort of small sunflower, has been the favorite "caprice" for _bouquets de corsage_. This is as near to an actual sunflower as the aesthetes have ventured to approach. With us, perhaps, there is no more splendid yellow than this marigold, and it admirably sets off a black or sage green dress.

An extravagant lady, at a ball, wore around her white dress skirt a fringe of real violets. Although less effective than the artificial ones, they had a pretty appearance until they drooped and faded.

This adornment cost one hundred and fifty dollars.

A rainbow has been attempted in flowers, but with poor success. It will look like a ribbon--a very handsome ribbon, no doubt; but the _arc-en-ciel_ evades reproduction, even in the transcendent prismatic colors of flowers.

Ribbons have been used with flowers, and add much to their effect; for, since the Arcadian days of Rosalind and Celia, a flower, a ribbon, and a pretty girl, have been a.s.sociated with each other in prose, poetry, painting, and romance.

The hanging-baskets, filled with blooming plants, trailers, and ferns, have been much used at weddings to add to the bower-like appearance of the rooms; and altars and steps of churches have been richly adorned with flowering plants and palm-trees and other luxuriant foliage.

The prices paid for flowers have been enormous. One thousand dollars for the floral decorations for a single dinner has not been an uncommon price. But the expenditure of such large sums for flowers has not been unprofitable. The flowers grow finer every day, and, as an enterprising florist, who had given a "rose tea" to his patrons, remarked, "Every large order inspires us to produce a finer flower."

CHAPTER XLIII. THE FORK AND THE SPOON.

A correspondent writes, "How shall I carry my fork to my mouth?" The fork should be raised laterally to the mouth with the right hand; the elbow should never be crooked, so as to bring the hand round at a right angle, or the fork directly opposite the mouth. The mother cannot begin too early to inculcate good manners at the table, and among the first things that young children should learn is the proper use of the fork.

Again, the fork should not be overloaded. To take meat and vegetables and pack them on the poor fork, as if it were a beast of burden, is a common American vulgarity, born of our hurried way of eating at railway-stations and hotels. But it is an unhealthy and an ill-mannered habit. To take but little on the fork at a time, a moderate mouthful, shows good manners and refinement. The knife must never be put into the mouth at any time--that is a remnant of barbarism.

Another correspondent asks, "Should cheese be eaten with a fork?" We say, decidedly, "Yes," although good authorities declare that it may be put on a morsel of bread with a knife, and thus conveyed to the mouth. Of course we refer to the soft cheeses--like Gorgonzola, Brie, cream-cheese, Neufchatel, Limburger, and the like--which are hardly more manageable than b.u.t.ter. Of the hard cheeses, one may convey a morsel to the month with the thumb and forefinger; but, as a general rule, it is better to use the fork.

Now as to the spoon: it is to be used for soup, for strawberries and cream, for all stewed fruit and preserves, and for melons, which, from their juiciness, cannot be conveniently eaten with a fork.

Peaches and cream, all the "wet dishes," as Mrs. Gla.s.se was wont to call them, must be eaten with a spoon. Roman punch is always eaten with a spoon.

On elegant tables, each plate or "cover" is accompanied by two large silver knives, a small silver knife and fork for fish, a small fork for the oysters on the half-sh.e.l.l, a large table-spoon for soup, and three large forks. The napkin is folded in the centre, with a piece of bread in it. As the dinner progresses, the knife and fork and spoon which have been used are taken away with the plate. This saves confusion, and the servant has not to bring fresh knives and forks all the time. Fish should be eaten with silver knife and fork; for if it is full of bones, like shad, for instance, it is very difficult to manage it without the aid of a knife.

For sweetbreads, cutlets, roast beef, etc., the knife is also necessary; but for the _croquettes_, _rissoles_, _bouch?es ? la Reine_, _timbales_, and dishes of that cla.s.s, the fork alone is needed. A majority of the made dishes in which the French excel are to be eaten with the fork.

After the dinner has been eaten, and the dessert reached, we must see to it that everything is cleared off but the table-cloth, which is now never removed. A dessert-plate is put before each guest, and a gold or silver spoon, a silver dessert spoon and fork, and often a queer little combination of fork and spoon, called an "ice-spoon."

In England, strawberries are always served with the green stems, and each one is taken up with the fingers, dipped in sugar, and thus eaten. Many foreigners pour wine over their strawberries, and then eat them with a fork, but this seems to be detrimental to the natural flavor of the king of berries.

Pears and apples should be peeled with a silver knife, cut into quarters, and then picked up with the fingers. Oranges should be peeled, and cut or separated, as the eater chooses. Grapes should be eaten from behind the half-closed hand, the stones and skin falling into the fingers un.o.bserved, and thence to the plate. Never swallow the stones of small fruits; it is extremely dangerous. The pineapple is almost the only fruit which requires both knife and fork.

So much has the fork come into use of late that a wit observed that he took everything with it but afternoon tea. The thick chocolate, he observed, often served at afternoon entertainments, could be eaten comfortably with a fork, particularly the whipped cream on top of it.

A knife and fork are both used in eating salad, if it is not cut up before serving. A large lettuce leaf cannot be easily managed without a knife, and of course the fork must be used to carry it to the mouth. Thus, as bread, b.u.t.ter, and cheese are served with the salad, the salad knife and fork are really essential. Salt-cellars are now placed at each plate, and it is not improper to take salt with your knife.

Dessert-spoons and small forks do not form a part of the original "cover;" that is, they are not put on at the beginning of the dinner, but are placed before the guests according as they are needed; as, for instance, when the Roman punch arrives before the game, and afterwards when the plum-pudding or pastry is served before the ices.

The knives and forks are placed on each side of the plate, ready for the hand.

For the coffee after dinner a very small spoon is served, as a large one would be out of place in the small cups that are used. Indeed, the variety of forks and spoons now in use on a well-furnished table is astonis.h.i.+ng.

One of our esteemed correspondents asks, "How much soup should be given to each person?" A half-ladleful is quite enough, unless it is a country dinner, where a full ladleful may be given without offence; but do not fill the soup-plate.

In carving a joint of fowl the host ought to make sure of the condition of both knife and fork. Of course a good carver sees to both before dinner. The knife should be of the best cutlery, well sharpened, and the fork long, strong, and furnished with a guard.

In using the spoon be very careful not to put it too far into the mouth. It is a fas.h.i.+on with children to polish their spoons in a somewhat savage fas.h.i.+on, but the guest at a dinner-party should remember, in the matter of the dessert-spoon especially (which is a rather large implement for the mouth), not to allow even the clogging influences of cabinet pudding to induce him to give his spoon too much leeway; as in all etiquette of the table, the spoon has its difficulties and dangers. Particularly has the soup-spoon its Scylla and Charybdis, and if a careless eater make a hissing sound as he eats his soup, the well-bred diner-out looks round with dismay.

There are always people happy in their fas.h.i.+on of eating, as in everything else. There is no such infallible proof of good-breeding and of early usage as the conduct of a man or woman at dinner. But, as every one has not had the advantage of early training, it is well to study these minute points of table etiquette, that one may learn how to eat without offending the sensibility of the well-bred.

Especially study the fork and the spoon. There is, no doubt, a great diversity of opinion on the Continent with regard to the fork. It is a common German fas.h.i.+on, even with princes, to put the knife into the month. Italians are not always particular as to its use, and cultivated Russians, Swedes, Poles, and Danes often eat with their knives or forks indiscriminately.

But Austria, which follows French fas.h.i.+ons, the Anglo-Saxon race in England, America, and the colonies, all French people, and those elegant Russians who emulate French manners, deem the fork the proper medium of communication between the plate and the mouth.

CHAPTER XLIV. NAPKINS AND TABLE-CLOTHS.

The elegance of a table depends essentially upon its napery. The plainest of meals is made a banquet if the linen be fresh, fine, and smooth, and the most sumptuous repast can be ruined by a soiled and crumpled table-cloth. The housewife who wishes to conduct her house in elegance must make up her mind to use five or six sets of napkins, and to have several dozens of each ready for possible demands.

A napkin should never be put on the table a second time until it has been rewashed; therefore, napkin-rings should be abandoned-- relegated to the nursery tea-table.

Breakfast napkins are of a smaller size than dinner napkins, and are very pretty if they bear the initial letter of the family in the centre. Those of fine, double damask, with a simple design, such as a snow-drop or a mathematical figure, to match the table-cloth, are also pretty. In the end, the economy in the wear pays a young house- keeper to invest well in the best of napery--double damask, good Irish linen. Never buy poor or cheap napkins; they are worn out almost immediately by was.h.i.+ng.