The idea, given by Goldsmith ia his "Retaliation," of looking upon one's friends as so many pleasant dishes, is offered as a suggestion. He says:
If our landlord supplies us with, beef and with fish,
Let each guest bring himself, and he brings the best dish:
Our Dean shaU be venison, just fresh from the plains;
Our Burke shall be tongue, with a garnish of brains;
Our Will shall be wild fowl of excellent flavour,
And Dick with his pepper shall heighten the savour;
Our Cumberland's sweetbread its place shall obtain,
And Douglas is pudding, substantial and plain;
Our Garrick 's a salad, for in him we see
Oil, vinegar, sugar, and saltness agree:
At a dinner so various — at such a repast,
Who 'd not be a glutton, and stick to the last?
The hostess should give her instructions for the details of the entertainment so explicitly that on the arrival of the guests she will have no care other than their pleasure.
If she is nervous, has wandering eyes, or shows constraint, it affects sensibly the ease of her guests. The spirit of pleasure is infectious, and upon the demeanor of the hosts the success of the evening largely depends. Much tact may be shown in placing the right people together at the table. If one is a great talker let the other be a good listener; if one is dog- matic let the other be without positive views, and so on; for as every one is happiest when appearing well, it is wise to consider the idiosyncrasies of the guests.
'T is a great point in a gallery how you hang your pictures;
and not less in society how you seat your party.
The part of the hosts is thus well defined; but the Che Guests, guests, too, have their obligations, and in recognition of the compliment of being included in an entertainment where the number of guests is limited to very few, each one should make exertion to be agreeable,
