flowers or a single flower at each place gives a pretty touch.  The water glass is moved over to the top of the plate now, to make room for the wine glasses which are grouped above the knives.  The oyster fork is placed at the right of the soup spoon, the fish fork at the left of the other forks.  Overmuch silver savors of ostentation; therefore, if many courses are to be served, the sherbet spoon may go above the plate, the other extra silver to be supplied from the side table when needed.  Fancy dishes containing olives, salted nuts, and confections are arranged on the table, all other dishes being served from the kitchen or side table.  It being taken for granted that the food is properly seasoned, no condiments are on the table.  Place cards rest on the napkins.

THE FORMAL LUNCHEON

The formal luncheon table closely follows the formal dinner table, except that place doilies are used instead of the tablecloth.  The bouillon spoon replaces the soup spoon, and other changes in the silver may be necessitated by the lighter character of the food served.  The room may be darkened and candles used if the hostess so elect.  If additional light is required at either dinner or luncheon, it should come through shades harmonizing with the candle shades, and hung not higher than the heads of the guests.

WASHING GLASS

And after this, the deluge—­of dishwashing!  The cleansing of the glass opens the session.  If much fine or heavily cut glass is to be washed, cover the draining board and the bottom of the pan with a soft, folded cloth.  Wash one piece at a time in water not too hot—­about three quarts of cold water to one of boiling, to which a very little white soap, with a tablespoon of ammonia, has been added—­going well into the cuttings with a brush; then rinse in water a little hotter than the first, leave for a moment, and turn upside down on the board to drain until the next piece is ready.  Then dry with a soft towel, or plunge into a box of nonresinous sawdust, better warm, which absorbs moisture not reached by the cloth.  Remove from the sawdust, brush carefully, and polish with a soft cloth.  If kept free from dust, sawdust can be dried and used indefinitely.  Care must be taken that there is no sand in dishpan or cloth to give the glass a scratch which may end in a crack or break.  Put a spoonful of finely chopped raw potatoes, or crushed eggshells, or half a dozen buckshot into decanters, carafes, jugs, and narrow-mouthed pitchers, with a little warm soda or ammonia water, and shake vigorously till all stain is removed, rinse and dry.  The water in which glass is washed must be kept absolutely free from greasy substances.  If milk, ice cream, or custard has been used, rinse off with cold, then blood-warm water before washing.  Cut glass must never be subjected to marked differences in temperature, and for this reason should not be held under the faucets, as the heat cannot be regulated.  Glass with gilt decoration must be washed quickly and carefully with water free from either soda or ammonia, which attack the gilt, and dried gently.