A really capable housekeeper will not be satisfied with good cookery only. She will be careful to have each dish nicely served, however plain it may be. Culture, or the want of it, will be seen at once in the appointment of her table. This remark does not apply to a profusion of glass, silver, or flowers—these are questions of wealth—but to the neatness and order with which a table is laid, and the manner in which the meal is served.

Some people are particularly sensitive to external impressions; and to them a dinner, or any other meal, however costly, served in an untidy room, with table-cloth soiled, silver tarnished, glasses smeared, and above all a slovenly servant, would be enough to give a feeling of depression that would anything but aid digestion.

A great point to be attended to is to have everything perfectly clean and orderly, however old and plain. Clean table-cloths make a wonderful difference to the look of a table; a few flowers also will do much to give it a bright appearance. Servants should be neat in their dress, and quiet in their movements. If only one is kept, that is no reason why she should wait at table in a slovenly dress and with ruffled hair.

The dining-room should be, if possible, a bright room with a good aspect. Heavy, sombre furniture, however fashionable, should be avoided. It is unfortunate that so little attention is paid to the influence of colour; a warm colouring will do much to give a bright look to a room which would otherwise be dull.

The influence of the mental emotions on the digestion is so great that it is important that the conversation at meals should be as cheerful as possible, and no unpleasant subject should be discussed: anything that disturbs the appetite disturbs the digestion also.

With these points carefully attended to—a bright room, neatly-laid table, well-cooked food, and cheerful conversation—dinner, or any other meal, will become what it should be, a refreshment to both mind and body.