by George Routledge (1812- 1888)
ETIQUETTE FOR LADIES
Visiting, Morning Calls, Cards
Staying at a Friend’s House—Breakfast, Luncheon, etc.
ETIQUETTE FOR GENTLEMEN
Visiting, Morning Calls, Cards, etc.
Staying at a Friend’s House—Breakfast, Luncheon, etc.
BALLROOM COMPANION
The Varsoviana, or Varsovienne
Glossary of Terms used in Dancing
COURTSHIP & MATRIMONY
Advice to both parties at the outset
Introduction to the Lady’s Family
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
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 CARVE
Turbot
Cod-Fish
Salmon, &c.
Mackerel
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
Goose
Turkey
Fowl
Duck
Wild Duck
Pheasant
Grouse
Partridge
Woodcock or Snipe
Pigeons
Small Birds
Hare
Rabbit
TOASTS AND SENTIMENTS
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