Routledge's Manual of Etiquette


by George Routledge (1812- 1888)


ETIQUETTE FOR LADIES

Introductions

Letters of Introduction

Visiting, Morning Calls, Cards

Conversation

Notes of Invitation, etc.

The Promenade

Dress

Morning and Evening Parties

The Dinner-table

The Ballroom

Staying at a Friend’s House—Breakfast, Luncheon, etc.

General Hints

 

ETIQUETTE FOR GENTLEMEN

Introductions

Letters of Introduction

Visiting, Morning Calls, Cards, etc.

Conversation

Notes of Invitation, etc.

The Promenade

How to Dress

Riding and Driving

Morning and Evening Parties

The Dinner-table

Staying at a Friend’s House—Breakfast, Luncheon, etc.

General Hints

 

BALLROOM COMPANION

How to organize a Ball

Ballroom Toilette

Etiquette of the Ballroom

The Quadrille

The Caledonians

The Lancers

The Double Lancers

Coulon’s Double Quadrille

The Polka

The Cellarius

The Mazurka Quadrille

The Polka Mazurka

The Redowa, or Redova

The Schottische

The Varsoviana, or Varsovienne

The Gorlitza

The Valse a Trois Temps

The Valse a Deux Temps

The New Valse (Waltz)

The Gallop

The Cotillion

The Spanish Dance

The Tempete

Sir Roger de Coverley

Glossary of Terms used in Dancing

 

COURTSHIP & MATRIMONY

I.—FIRST STEPS IN COURTSHIP.

Advice to both parties at the outset

Introduction to the Lady’s Family

 

II.—ETIQUETTE OF COURTSHIP.

Restrictions imposed by Etiquette

What the Lady should observe in early Courtship

What the Suitor should observe

Etiquette as to Presents

The Proposal

Mode of Refusal when not approved

Conduct to be observed by a Rejected Suitor

Refusal by the Lady’s Parents or Guardians

 

III.—ETIQUETTE OF AN ENGAGEMENT.

Demeanour of the Betrothed Pair

Should a Courtship be long or short?

 

IV.—PRELIMINARY ETIQUETTE OF A WEDDING.

Fixing the Day

How to be Married: by Banns, Licence, &c.

The Trousseau

Duties to be attended to by the Bridegroom

Who should be asked to the Wedding

Bridesmaids and Bridegroom’s-men, Duties of

 

V.—ETIQUETTE OF A WEDDING.

Costume of Bride, Bridesmaids, and Bridegroom

Arrival at the Church

The Marriage Ceremonial

Registry of the Marriage

Return Home and Wedding Breakfast

Departure for the Honeymoon

 

VI.—ETIQUETTE AFTER THE WEDDING.

Wedding Cards: Modern Practice of “No Cards”

Reception and Return of Wedding Visits

 

VII. --PRACTICAL ADVICE TO A NEWLY-MARRIED COUPLE

 

HOW TO DRESS WELL

Introduction

Taste in Dress

Fashion in Dress

Expense of Dress

Accessories

A Few Words More

 

HOW TO CARVE

Hints on the Dinner Table

Carving

Georg Flegel

FISH

Turbot

Cod-Fish

Salmon, &c.

Mackerel

 

JOINTS

Haunch of Venison or Mutton

Saddle of Mutton

Leg of Mutton

Shoulder of Mutton

Loin of Mutton

Neck of Mutton

Fore Quarter of Lamb

Sirloin of Beef

Ribs of Beef

Round of Beef

Aitch-bone of Beef

Rump or Buttock of Beef

Tongue

Calf’s Head

Loin of Veal

Fillet of Veal

Breast of Veal

Knuckle of Veal

Shoulder and Neck of Veal

Leg or Hand of Pork

Spare-rib of Pork

Ham

Suckling Pig

 

POULTRY AND GAME

Goose

Turkey

Fowl

Duck

Wild Duck

Pheasant

Grouse

Partridge

Woodcock or Snipe

Pigeons

Small Birds

Hare

Rabbit

 

TOASTS AND SENTIMENTS

Amatory

Bacchanalian

Comic

Conservative

Gastronomic

English

Irish

Scotch

Liberal

Literary

Loyal

Masonic

Military

Naval

Sentimental

Sporting

Miscellaneous

Latin

 

 



 

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