wines should never be iced, even in summer. Claret and burgundy should
always be slightly warmed; claret-cup and champagne-cup should, of
course, be iced.

Instead of cooling their wines in the ice-pail, some hosts have of
late years introduced clear ice upon the table, broken up in small
lumps, to be put inside the glasses. This is an innovation that cannot
be too strictly reprehended or too soon abolished. Melting ice can but
weaken the quality and flavour of the wine. Those who desire to drink
_wine and water_ can ask for iced water if they choose; but it savours
too much of economy on the part of a host to insinuate the ice inside
the glasses of his guests when the wine could be more effectually iced
outside the bottle.

A silver knife and fork should be placed to each guest at dessert.

It is wise never to partake of any dish without knowing of what
ingredients it is composed. You can always ask the servant who hands
it to you, and you thereby avoid all danger of having to commit the
impoliteness of leaving it, and showing that you do not approve of it.

Never speak while you have anything in your mouth.

Be careful never to taste soups or puddings till you are sure they
are sufficiently cool; as, by disregarding this caution, you may be
compelled to swallow what is dangerously hot, or be driven to the
unpardonable alternative of returning it to your plate.

When eating or drinking, avoid every kind of audible testimony to the
facts.