Joints

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.

I. Introduction
II. Taste in Dress
III. Fashion in Dress
IV. Expense of Dress
V. Accessories
VI. A Few Words More

How to Carve.

Hints on the Dinner-table
Carving

Fish.

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
Sucking Pig