Serviettes, or Table Napkins.We are indebted to "Cassell's Household Guide," for the following instructions on folding table-napkins, and the illustrated designs which accompany them :-"Almost any amount of fancy or ingenuity can be displayed in folding table-napkins, or as they are commonly called, adopting the French name, serviettes. To make them look well, serviettes are required very fine, exactly square, not too large, to be starched, and folded quite damp, every fold creased in place with a clean hot iron. A box-iron is the best for this purpose, and it should be a small one easily used. 1. One of the simplest styles is to fold the napkin in four, lengthways; thel, like Fig. 1, keeping the whole of the fold at the top and the edges at A A and B B; roll up the ends at B to A, one at a time, as in Fig 2, but roll them the reverse way to Fig. 2-that is, over, not under. When both ends are rolled up as close as E, with a twist of the hand bring the ends of the rolls, D, to the point c, like Fig. 3. Then lay the part shown in Fig 3 flat on the table, and set up the diamond-shaped fold at the top with the hands; slip the dinner roll or slice of bread into the hollow. Before the bread is put in, Fig. 4 represents the form of the folded serviette. 2. This varies a little from No. 1 in appearance. First fold it four times, lengthways, and then like Fig. 1, as already described, keeping the hemmed edges at A A and B B; then roll it up precisely like Fig. 2, the rolls as there shown, outside. When both are close as E, take the points of the rolls at E between the thumb and finger of each hand, and bring them together underneath at c. By this means the point c will stand perfectly upright. Press the whole properly into place. The difference between No. 5 and No. 4 is this: in Fig. 2, No. 4 is rolled under; No. 5, over. In Fig. 3, the part where the fold meets, which is shown by Fig. 4, is under or next the rolls which form No. 5. To form No. 5 this fold is outside. | Fig. 5 displays the folds of No. 2. No. 5 stands more upright than No. 4, and is a little less simple in appearance. 3. CROWN PATTERN.-This requires the damask to be very stiff. Halve and quarter it each way, like Fig. 6; bring. all the corners exactly to the centre, like Fig. 7; bring the four corners of Fig. 7 also to the centre, and smooth them at the crease; then form it into the crown by folding the corners at a A in Fig. 7, and slipping them into similar folds at B B, bringing the napkin round and upright in the form of a crown (Fig. 9). 4. THE FLOWER.-To make this way of folding resemble a flower, copy Fig. 6 and then Fig. 7; bring all the corners of Fig. 7 nearly, but not quite, to the centre for the second fold; finish it as before, and then curl up the four centre points like Fig. 10. 5. The CORNUCOPIA looks very pretty down a long dinner-table. Fold the serviette in a half, lengthways; then fold it like Fig. 11, the hems at the broad end. Take the corners, A and B, bring them back again to the corner c, like Fig. 12. Double Fig. 12 together down the centre. This represents Fig. 13. At D, in Fig. 13, three folds exist, two outer and one inner. Set Fig. 13 upright, over the dinner roll with three of these folds to one side. Shape it nicely, keeping the space from E to F close. A flower at the point E has a very pretty effect, especially if it be a scarlet geranium, which contrasts well with the white damask, and gives a brighter look to the table. To carry out the idea of the cornucopia, a few flowers and leaves may be placed in the manner shown in Fig. 14, the stalks slipped under the edge, but must not be done too profusely. 6. THE COCKED HAT is made by folding the serviette first in half one way, and then in half the other way and once more in half, lengthways, in the way illustrated by Figs. 15 and 16, the dotted lines showing in each diagram where the next fold is made. Then make a fold still lengthways, turning one one or two. This pattern placed the reverse way on the plate also looks well, the dinner roll in the centre outside, Fig. 24; it requires the napkin to be very stiff, and exact in the folding. In Fig. 25 the bread is to be placed underneath.. 8. TO FOLD A SERVIETTE AS A DAHLIA.-Make it very stiff; fold the four corners to the centre as in Fig. 7. Repeat the process by folding the four corners now existing to the centre, and still repeat it a third time; form it round by pleating the edge, one pleat in the centre of every side, and one pleat to every corner. When placed upright over the bread, the flower should open to the heart and display every petal. way and one the other, not quite to the top. This fold is shown by a AAA in Fig. 17. The serviette is supposed in this diagram to be laid flat on the table, the dotted line in the centre marking the fold, which is shown in Fig. 18 by the line at B. The lines in Fig. 17, from A to A and A to A, are the folds to be made lengthways, not quite meeting the top, with the hemmed edges upwards where the lines are marked. The napkin is supposed to be doubled in half again in Fig. 18, with the hems outside at the line A, on each side of it; then fold as in Fig. 18, first one side and then the other, and iron down the crease; then partly unfold one side, as shown in Fig. 19. The dotted lines 9. THE MITRE is not difficult to fold, mark the creases in the unfolded part, and always looks well. First fold the and c and c show how the piece marked napkin in half; then fold down the c, in Fig. 18, is turned down. The piece corners as shown in Fig. 26; turn these raised is now folded down again, the corners down again to meet in the middotted line, creased, passed over the dle, which is indicated by a dotted line. other side, and the ends tucked in and The napkin now looks like Fig. 27. Fold crossed down flat. The serviette now this in half at the dotted line in the resembles Fig. 20. Arch it nicely over centre, bringing the two points back to the dinner roll, and put a spray of flow-back, for the fold is made outwards. ers at the top to resemble the feather Fig. 28 is the result. Fold over the two in a cocked hat, in the manner shown ends A and B, and produce Fig. 29. Let in Fig. 21. down the point c in Fig. 28, and fold 7. THE BASKET.-Fold a serviette the corners inside it; fold back c in its twice, like Figs. 15 and 16, once long-place again, turn the napkin over, and ways, and the second time across. This is to reduce its size. Fold the four points to the centre, like Fig. 7; turn it over on the other side, and again fold the four points to the centre; again turn it face downwards, and with the other side up, turn back the four corners, Fig. 22; fold it from A to B, Fig. 22, and c to D, both folds to be made keeping the part uppermost outwards. Open the last fold from c to D, and bring the shoulder B to the shoulder D by a fold at the dotted line between E. Repeat the same fold as that at E all round. The napkin will now stand on end as a basket, by standing it on its legs at E and the other three corners, and opening it back at F, in the way shown at Fig. 25. Fill the spaces with a few flowers, or cut the roll in four, put a portion in each, and just a flower let down the point like c on the other side. The napkin now resembles Fig. 30. Fold it down at the dotted lines, turning the points A and B towards c. Fig. 31 is the figure now represented. D is the point let down; turn it up again to E; slip the hand inside the hollow underneath the napkin, and shape the mitre nicely, and then place it over the dinner roll like Fig. 32. Deserted Wife. If a wife is deserted by her husband, he remains liable for her necessaries, just as though she lived with him, but especially if they are known to be living apart, the expression "necessaries' will be very severely interpreted in case of proceedings; it has been laid down that if a shopkeeper will sell goods to every one. that comes, it lies on him to make good. his claim on the husband. Mince Pies.-Put a pound of flour | or other affections, when brush-rubbing upon your pastry slab, with two ounces is resorted to, it should be done at first of butter; rub well together with your as lightly as possible; this is the best hands; make a hole in the centre, in mode of treatment for all pains NOT which put a pinch of salt, the yolk of arising from sprains. Gradually increase an egg, the juice of a lemon, and a speed and pressure, but never rub very wine-glassful of water. Knead it into fast. A child's hair-brush, which is a soft, flexible paste; roll it out into a soft, or a soft clothes-brush, may be thin sheet, lay half a pound of butter used very effectually, if you have no in the centre, fold the paste over. Roll hair-glove. Aching backs, children's and fold again twice over. Lay it in a growing pains," face-aches, as well as cold place a quarter of an hour. Give rheumatism, are comforted, if not cured, another roll. It is ready for use; cover by brush-rubbing. the patty pans with paste, fill them with mincemeat, and cover. Slightly butter your patty pans before covering them with the paste. Mincemeat.-Chop very finely two pounds beef suet, quarter of a pound each candied lemon, orange peel, and citron, one pound lean cooked beef, two pound of apples, two pound of currants, washed and picked, one and a half pound of raisins, stoned and chopped fine, one ounce of mixed spice, one pound of sugar, the juice of four lemons, half a pint of brandy, and a teaspoonful of salt. Mix all well together, put it in jars, and tie down until it is ready for use, which will be in a few days. Hand-Rubbing.-There is no doubt that hand-rubbing is an art. It is so useful an art and so excellent a remedy that more people ought to learn it. It has nothing to do with surface rubbing. That is better done with a Turkish towel, or a hair-glove on the hand. The hand-rubbing used for stiffness, painful joints, disabled limbs, &c., should begin by taking the course of the muscles. It is simply surprising to what extent the force an power of the rubber may reach, without any roughness, and with distinct gratification to the patient. After a time, enlargement and swelling will be rubed away, and then little "kernels" may be often felt by the fingers, like deep-seated hard grains fastened to joints and muscles. When these are rubbed away, as they soon will be by an experienced hand, the stiffness is gone, and the cure completed. Brush-Rubbing.-For rheumatism, Throat Steam-Bath.-In cases of sore throat and quinsy this is an admirable bath, and one the nurse and patient may safely use. A tea-pot must be filled with boiling water, just so far as not to cover the aperture into the spout. Choose a tea-pot of such a shape as shall give room for the largest surface of water. If the spout is put into the mouth, and the breath drawn back, the steam will reach the throat, and a perfect bath will be accomplished. Act carefully, and draw the breath gently at first, or the throat may be scalded. This may be used many times a day when there is inside swelling and inflamma tion. Laying a Table. This is so well understood by all good English servants that few need instruction on this point: but for those ladies who have not experienced servants, we propose to submit a few leading rules. First, then :— The table having the oil-skin cover, with the woollen cloth or common table cover over it, should have a fair white damask table-cloth, and the creases made in the folding of the cloth should be so arranged as to go from head to foot directly in the centre of the table. The cloth should be smoothed down to the table as much as possible; over this should be placed what the French call a napron, or smaller table-cloth of the same pattern. To each guest should be laid a table-napkin, folded according to taste. In France, they fold every other napkin like a fan, and put it in the long champagne glass, and the other one made to stand up in the plate, so that Perfumes.-Paris, says Mr. Rimmel, in his interesting "Book of Perfumes," is the great centre of the manufacture of perfumery, which forms an important item of what are called "articles des Paris' There are in that capital 120 working perfumers, employing about 3000 men and women. one plate is without a napkin, and one plate with; but we recommend all the napkins to be folded alike. In the napkin should be placed a small roll, and to each place should be laid a plate and a soup plate, and the napkin put on the plate. On the right-hand should be placed a knife and spoon; on the lefthand side should be placed the fork; Next to Hungary water, the most on the right-hand side the cooler, wine- ancient perfume now in use is eau-deglass, hock and champagne glasses, and Cologne, or Cologne-water, which was the caraffe and tumbler. At the centre invented in the last century by an and four corners should be placed salt- apothecary residing in that city. It can, cellars and salt-spoons, and to each however, be made quite as well any. salt-cellar, or rather at the side, two or- where else, as all the ingredients enterdinary table-spoons. In France the ing into its composition come from the centre of the table is always adorned South of France and Italy. Its per with a plateau, either in silver or or- fume is extracted principally from the molu, the interior of which is of looking- flowers, leaves, and rind of the fruit of glass, and on this plateau is laid the the bitter orange, and other trees of the dessert. This has been tried in England, Citrus species, which blend well tobut is not much followed. The ice-gether, and form an harmonious compails or wine-coolers, when used, should pound, be placed one near the top, that is, sufficiently near to admit of the dish being placed before it, and the other at the same distance from the bottom of the table. If there is an epergne, it may be placed in the centre of the table to hold salad; but we do not admire flowers being placed in the epergne, because we do not eat flowers, and we think that all things used at a dinnertable should be used for holding things to eat or drink. Bottle-stands should be placed near to the salt-cellars, to hold your small decanters filled with sherry; light wines should be in your ice-pails, as likewise champagne, if any. Now, if you have not these things you are not obliged to get them; but then do not attempt a great dinner; by that we mean, only give a plain dinner to a few friends, and then let your arrangements be as near our directions as possible, or as circumstances will permit. We have given these instructions upon the presumption that you have the things we mention; but if you have other and better things, we do not say they should not be used, nor do we say that you should not receive friends unless you have all the things named. Toilet vinegar is a sort of improvement on eau-de-Cologne, containing balsams and vinegar in addition. Lavender-water was formerly distilled with alcohol from fresh flowers, but is now prepared by simply digesting the essential oil in spirits, which produces the same result at a much less cost. The finest is made with English oil, and the common with French, which is considerably cheaper, but is easily distinguished by its coarse flavour. PERFUMES FOR THE HANDKERCHIEF are composed in various ways; the best are made by infusing in alcohol the pomades or oils obtained by the processes I have previously described. This alcoholate possesses the true scent of the flowers entirely free from the empyreumatic smell inherent in all essential oils; as, however, there are but six or seven flowers which yields pomades and oils, the perfumer has to combine these together to imitate all other flowers. This may truly be called the artistic part of perfumery, for it is done by studying resemblances and affinities, and blending the shades of scent as a painter does the colours on his palette. Thus, for instance, no perfume is ex |