Enquire within upon everything

[AS THE VIRTUE IS IN THE TREE, SUCH IS THE FRUIT.] 2621. Bread. Bread should be cut into thick squares, the last thing after the table is laid. If cut too early it becomes dry. A tray should he provided, in which there should be a further supply of bread, new, stale, and brown. For cheese, pulled bread should be provided. 2622. Carving-knives. Carving-knives should be "put in edge" before the dinner commences, for nothing irritates a good carver, or perplexes a bad one, more than a knife which refuses to perform its office; and there is nothing more annoying to the company than to see the carving-knife gliding to and fro over the steel while the dinner is getting cold, and their appetites are being exhausted by delay. 2623. Joints. Joints that require carving should be set upon dishes sufficiently large. The space of the table may be economised by setting upon small dishes those things that do not require carving. 2624. The Carver. The carver should have plenty of room, however closely the diners are compelled to sit together. 2625. The Vegetables. The vegetables, if the table is very crowded, may be placed upon the sideboard, and handed round by those who wait upon the guests. 2626. Smaller Joints. Geese, Turkeys, Poultry, Sucking-pigs, &c., should be CARVED BEFORE BEING SET ON TABLE; especially in those cases where the whole or the principal part of such dishes is likely to be consumed. 2627. Handing Round. The carver should supply the plates, and the waiter hand them round, instead of putting the question to each guest as to which part he prefers, and then striving to serve him with it, to the prejudice of others present.