Finger-glasses, containing water slightly warmed and perfumed, are
placed to each person at dessert. In these you may dip the tips of
your fingers, wiping them afterwards on your table-napkin. If the
finger-glass and doyley are placed on your dessert-plate, you should
immediately remove the doyley to the left of your plate, and place
the finger-glass upon it. By these means you leave the right for the
wine-glasses.

Be careful to know the shapes of the various kinds of wine-glasses
commonly in use, in order that you may never put forward one for
another. High and narrow, and very broad and shallow glasses, are used
for champagne; large, goblet-shaped glasses for burgundy and claret;
ordinary wine-glasses for sherry and madeira; green glasses for hock;
and somewhat large, bell-shaped glasses, for port.

Port, sherry, and madeira, are decanted. Hocks and champagnes appear
in their native bottles. Claret and burgundy are handed round in a
claret-jug.

The servants leave the room when the dessert is on the table.

Coffee and liqueurs should be handed round when the dessert has
been about a quarter of an hour on the table. After this, the ladies
generally retire.

The lady of the house should never send away her plate, or appear to
have done eating, till all her guests have finished.

If you should unfortunately overturn or break anything, do not