Here again, it seems curious that the tables of farmers are not better supplied with what they may so easily and cheaply raise. Three great Eoman names came from their vegetables. Fabius, the great general, we should call General Bean; the great orator, Cicero, was Vice-Chancellor Pea, and the house of Lentilus got the name from the lentil. Gray peas were said to have formed the principal refreshment at the circus and theater. This refreshment would rather surprise the average circus audience nowadays. Instead, we have the familiar circus lemonade, made without lemons, peanut and prize-package bawlers. With the fall of the Roman Empire vegetables went out of fashion, and with them went pretty much all civilization. & THE DINING-KOOM AND ITS SERVICE. 36d The Eomans are said to have raised asparagus stems which weighed three pounds each. To match this the Jews raised radishes of a hundred pounds weight, and so hollow that a " fox and cubs might burrow therein." The history of cabbage is curious. The Egyptians deified it, but then they had many curious gods. They took cabbage first at their feasts. The Greeks and Romans took it as a tonic after drunkenness. Cato thought it a panacea for all the ills of man. It was thought to be a specific for paralysis. Hippo- crates prescribed it boiled, with salt, for the colic, and in Athens it was thought a most excellent thing for younc mothers. Yet it is compara- tivel}^ a short time only since cabbage became com- mon in England. It is hardly fashionable in the United States except raw, and with oysters. X. The Use of Napkins. Because the great Duke of Wellington was obliged to envelop his whole chest in a napkin to prevent catching too much of the soup and other dishes in his waistcoat, is no reason why clean eaters should do so. The place for the napkin — except with gluttons, old men and infants — is on the lap. The first thing on sitting down to table is to unfold the napkin, spread it on the lap, and the last thing after dining is to lay it beside the plate or slip it in the ring if there be one. When placed in a ring they are simply folded square. There are many fancy shapes for folding, but simple styles are preferable. The cuts, B 3 and B 4, show fancy NAPKINS FOLDED ABOUT A DECANTER. FOLDING NAPKINS ways of folding, the black lines marking the several folds. C 3 shows the miter fold. The decanter requires no exi^lanation. The arrangement will be easily seen from the cut, and may be varied in many pleasing forms, to suit vases or other table ornaments. CHAPTER XXIX. DRESS, AND TOILET ART. J. DRESS, ANCIENT AND MODERN. II. THE REAL PURPOSE.S OF DRESS. III. CLOTHE ACCORDING TO CIRCUMSTANCES. IV. JIENDING CLOTHES. V. ALTERING CLOTHES. VI. THE KIND OF CLOTHES TO WEAR. VII. TASTE IN LADIES' DRESS. ^'III. SOMETHING ABOUT COLOR.^IX. TOILET-ROOJr AND BATH. X. GARMENTS NEXT THE SKIN XI. THE CARE OF CLOTHES. XII. THE CARE or BRUSHES AND OOiMBS. I. Dress, Ancient and Modern. Wfpi^ classic Greece, and in fact among all polite ancient nations, the form of the 1*1 wearer gave shape to the dress. In our days clothes too often make the figure of the " person who wears them. Among the ancients, a simple piece of cloth was allowed 1 to drape itself negligently over the form, now and then disclosing its propor- tions. Now it is the art of the tailor and dress-niakcr which makes the fashionable man or woman. The one padded and corseted, puffed out here, drawn in there; the other a mystery of cotton, whalebone, steel and bustle, beneath which the wearer " moves and has her being," sighs, languishes and breathes. In the country, indeed, fashion does not go so far. Simple taste may there find exercise. Happy is the city man or woman whose taste and wealth allow a few months of natural life in the countrj'.

AI-modernized reading of the original text

Here again, it seems curious that the tables of farmers are not better supplied with what they may so easily and cheaply raise. Three great Roman names came from their vegetables. Fabius, the great general, we should call General Bean; the great orator, Cicero, was Vice-Chancellor Pea, and the house of Lentilus got the name from the lentil. Gray peas were said to have formed the principal refreshment at the circus and theater. This refreshment would rather surprise the average circus audience nowadays. Instead, we have the familiar circus lemonade, made without lemons, peanut and prize-package bawlers. With the fall of the Roman Empire vegetables went out of fashion, and with them went pretty much all civilization. The Dining-Room and Its Service. 36d The Romans are said to have raised asparagus stems which weighed three pounds each. To match this the Jews raised radishes of a hundred pounds weight, and so hollow that a " fox and cubs might burrow therein." The history of cabbage is curious. The Egyptians deified it, but then they had many curious gods. They took cabbage first at their feasts. The Greeks and Romans took it as a tonic after drunkenness. Cato thought it a panacea for all the ills of man. It It was thought to be a specific for paralysis. Hippocrates prescribed it boiled, with salt, for the colic, and in Athens it was thought a most excellent thing for young mothers. Yet it is ccomparatively a short time only since cabbage became common in England.d. It is hardly fashionable in the United States except raw, and with oysters. X. The Use of Napkins. Because the great Duke of Wellington was obliged to envelop his whole chest in a napkin to prevent catching too much of the soup and other dishes in his waistcoat, is no reason why clean eaters should do so. The place for the napkin — except with gluttons, old men and infants — is on the lap. The first thing on sitting down to table is to unfold the napkin, spread it on the lap, and the last thing after dining is to lay it beside the plate or slip it in the ring if there be one. When placed in a ring they are simply folded square. There are many fancy shapes for folding, but simple styles are preferable. The cuts, B 3 and B 4, show [illustration: Folding napkins] ways of folding, the black lines marking the several folds. C 3 shows the miter fold. The decanter requires no explanation. [illustration: Napkins folded about a decanter] The arrangement will be easily seen from the cut, and may be varied in many pleasing forms, to suit vases or other table ornaments. CHAPTER XXIX. DRESS, AND TOILET ART. J. DRESS, ANCIENT AND MODERN. II. THE REAL PURPOSE.S OF DRESS. III. CLOTHE ACCORDING TO CIRCUMSTANCES. IV. JIENDING CLOTHES. V. ALTERING CLOTHES. VI. THE KIND OF CLOTHES TO WEAR. VII. TASTE IN LADIES' DRESS. ^'III. SOMETHING ABOUT COLOR.^IX. TOILET-ROOJr AND BATH. X. GARMENTS NEXT THE SKIN XI. THE CARE OF CLOTHES. XII. THE CARE or BRUSHES AND OOiMBS. I. Dress, Ancient and Modern. Wfpi^ classic Greece, and in fact among all polite ancient nations, the form of the 1*1 wearer gave shape to the dress. In our days clothes too often make the figure of the " person who wears them. Among the ancients, a simple piece of cloth was allowed to drape itself negligently over the form, now and then disclosing its proportions. Now it is the art of the tailor and dress-niakcr which makes the fashionable man or woman. The one padded and corseted, puffed out here, drawn in there; the other a mystery of cotton, whalebone, steel and bustle, beneath which the wearer " moves and has her being," sighs, languishes and breathes. In the country, indeed, fashion does not go so far. Simple taste may there find exercise. Happy is the city man or woman whose taste and wealth allow a few months of natural life in the countrj'.

Twentieth century home cook book