Red:—­Muriate of tin two-thirds of a teacupful; add water to cover the goods; raise to boiling heat; put in the goods one hour, stir often; take out, empty the kettle, put in clean water with nic-wood one pound; steep one-half hour at hand heat; then put in the goods and increase the heat one hour—­not boiling.  Air the goods and dip them one hour as before.  Wash without soap.

SMALL POINTS ON TABLE ETIQUETTE.

Delicacy of manner at table stamps both man and woman, for one can, at a glance, discern whether a person has been trained to eat well—­i.e. to hold the knife and fork properly, to eat without the slightest sound of the lips, to drink quietly, to use the napkin rightly, to make no noise with any of the implements of the table, and last, but not least, to eat slowly and masticate the food thoroughly.  All these points should be most carefully taught to children, and then they will always feel at their ease at the grandest tables in the land.  There is no position where the innate refinement of a person is more fully exhibited than at the table, and nowhere that those who have not been trained in table etiquette feel more keenly their deficiencies.  The knife should never be used to carry food to the mouth, but only to cut it up into small mouthfuls; then place it upon the plate at one side, and take the fork in the right hand, and eat all the food with it.  When both have been used finally, they should be laid diagonally across the plate, with both handles toward the right hand; this is understood by well-trained waiters to be the signal for removing them, together with the plate.

Be careful to keep the mouth shut closely while masticating the food.  It is the opening of the lips which causes the smacking which seems very disgusting.  Chew your food well, but do it silently, and be careful to take small mouthfuls.  The knife can be used to cut the meat finely, as large pieces of meat are not healthful, and appear very indelicate.  At many tables, two, three or more knives and forks are placed on the table, the knives at the right hand of the plate, the forks at the left,—­a knife and a fork for each course, so that there need be no replacing of them after the breakfast and dinner is served.  The smaller ones, which are for game, dessert, or for hot cakes at breakfast, can be tucked under the edges of the plate, and the large ones, for the meat and vegetables, are placed outside of them.  Be very careful not to clatter your knives and forks upon your plates, but use them without noise.  When passing the plate for a second helping, lay them together at one side of the plate, with handles to the right.  When you are helped to anything, do not wait until the rest of the company are provided, as it is not considered good breeding.  Soup is always served for the first course, and it should be eaten with dessert spoons, and taken from the sides,