The honours of the table, or, rules for behavior during meals : with the whole art of carving, illustrated by a variety of cuts. Together with directions for going to market, and for the choice of provisions. To which is added a number of hints or concise lessons for the improvement of youth, on all occasions in life / By the author of Principles of politeness, &c.

  • Trusler, John, 1735-1820.
Date:
1791
Catalogue details

Licence: Public Domain Mark

Credit: The honours of the table, or, rules for behavior during meals : with the whole art of carving, illustrated by a variety of cuts. Together with directions for going to market, and for the choice of provisions. To which is added a number of hints or concise lessons for the improvement of youth, on all occasions in life / By the author of Principles of politeness, &c. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    12. To tread lightly acrofs the room, and never to fpeak, but in reply to a quef- tion afked, and then in a modeft under- voice. 13. When the difhes are to be removed, to remove them with care, fo as not to fpill the fauce or gravy over any of the company; to clean the table-cloth from crumbs, if a fecond courfe is to be ferved up, if not, to take away the knives, forks and fpoons, in a knife-tray, clear away the plates, take up the pieces of bread with a fork, roll up the cloth to prevent the crumbs filling on the floor, rub the table clean and bright, and put on the wine, &c. from the fde-board, with a decanter of water and plenty of clean glafles, 14. Where water-glafles are ufed after dinner, to wafh the fingers,; to put on thofe glafles half full of clean water, when the table is cleared, but before the cloth is removed. Thefe things are the province of the fer- vants, but as few fervants are thorough good waiters, and as the mailer of the houle is refponfible for his attendants, it is