Table Trumpery

Heavy-) old-fashioned Encrjish rat plass is coming nafnin into ftushion ; nut the fa vori te glasa of the day is clear and thin anil beautifülly engraved. Thisshould all nmtc-h- ijoblcts, winoplassos of varions sorts, deoanters, carafeg, ico oream sot and flnger bowls. At fasliioiwblo dinner narties, where half a dozen or more different vrincs are served, the, fflaaaos are by no mcans au inconsidcrable feature of the service. Fine classes add to the elexance, the rlchnesa and tlio beauty of eflect 01 a well set tuble, and sneli eaniiot be secm-nd except at considerable expenso. The make-up of a fine glass set should be artistiek and artistio work.in this,as in other branches of induslry, comnnnds rood remunera! ion. The umo-houoved caster in the center of the table ia decidedly old-fashioned ; the mode now isone, two, three or l'our Binal] casters, nccording to the length of the table. More etylish atill ui-e individua) sets - silver peppera and salta, in uuaint designs; soleinn-lookinu; owls, with niby ëyes; EInïlish pttg ilou- and eren toarls. Vrhere ttico are uaed imall pitchers of Venetian glass hold vinegav, and the mustard pols - two of which are a set - are of artistic china, eituer match ing thedinner service or of sullieient beauty to stand alone. The tall epergnes, once so much admired, are bought no loiiger. People who poMesi very elegant ones use theni, butthe preference II for ornamenta and center-pieces whieh do not hinder conversation by obstructing the viewot'one'svis-a-visat t-able. Viles rather than pyramids, of fruit wreathed with smifar, flowers and ferns,are the fayorite tablo ornaments. At au elegant dinner-party, recently, the floral decuration oonsistêd of a long garland, or rather ropo, ot smuax and roses, which coiled like a huge serpent iri and out. back and forth around tlio Jishes. Large suins ara expended on ftowoii tor feshionable diuuer parties. It is a conmion cnstoni to present eacfa gentleman present with a button-holo bouquet and each lady with a bouquet de oorsage. Recéntly, since these last lavo become so large they are grouped n fancy baskels on tlio table with !ieir sterns packed in wet moss, and Lstributed aller tlio dinner is over. Tor sniall dinuers, wliere the aid of irotessionals is dispensed with, a flat flass dish ülled with wet moss, borered with l'eru or ivy leaves, and wilh few bright blossoms stuck in as a reicf to the vivid green, forma a pretty ud Inexpensive dinner ornament. French taste and skill make ihudishs thcnisclves ornamental also. liaw ysters are served in bowls cut froni olid ice, often in most artistic shanes he b.ise rest ing in a sliallow dish lidden by moss and flowers. Meata re garaished with sprigs of parsley nd with flowers cut li-om carrots, vhite potatoes, or turaips, and trom blooil beels, tlius giving orange, white nd crimson for colora in a idiuoii to reen. These flowera require skill, and au rarely bu made at home, but sniall ouuds and oylinders, cut with au intrumciH like a small applo eorer front same vegetables, mok extrèraely veil on a steak or a lülct of beet' or ot' ral. Sardines are garaished with :ir.-l 'y íiikI slicos ot' leuioiiti, and cold .ialica lor erening part es, stteh as laius, tougues, gelatiues, etc, are glazed n,l have serollwork iu butler on them uid paper t'rills around the dishes. lt, s easy lo improve tlie appearance of he plainest lamily tlinner or tea tablo 11 tiie saine way and almost at no ex)ünse. A boiled leg of matton looks uuch niore teniptnig' wheu parsloy and eapers and siices of liartl-boiled eggs ire arrangcd on the dish, vrhile no one iio luis nut looked "lirsL 011 this picluiv ihen on that," has any idea "svhat a difference a lew well-disposed Bpriga f curled paraley nmke in ihe appearmce of a áih 01 liced cokl liam, ton. fue, mul ton or beet'.