Routledges Manual of Etiquette

Routledge's Manual of Etiquette

Project Gutenberg's Routledge's Manual of Etiquette, by George Routledge This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.net
Title: Routledge's Manual of Etiquette
Author: George Routledge
Release Date: May 24, 2004 [EBook #12426]
Language: English
Character set encoding: ISO-8859-1
*** START OF THIS PROJECT GUTENBERG EBOOK ROUTLEDGE'S MANUAL OF ETIQUETTE ***

Produced by Curtis Weyant, Leah Moser and the Online Distributed Proofreading Team, from scans provided by Case Western Reserve University's Preservation Department

ROUTLEDGE'S MANUAL OF ETIQUETTE
ETIQUETTE FOR LADIES ETIQUETTE FOR GENTLEMEN BALL-ROOM COMPANION COURTSHIP & MATRIMONY HOW TO DRESS WELL HOW TO CARVE TOASTS AND SENTIMENTS
GEORGE ROUTLEDGE AND SONS

CONTENTS.
ETIQUETTE FOR LADIES.
I. Introductions II. Letters of Introduction III. Visiting, Morning Calls, Cards IV. Conversation V. Notes of Invitation, &c. VI. The Promenade VII. Dress VIII. Morning and Evening Parties IX. The Dinner-table X. The Ball-room XI. Staying at a Friend's House--Breakfast, Luncheon, &c. XII. General Hints
* * * * *
ETIQUETTE FOR GENTLEMEN.
I. Introductions II. Letters of Introduction III. Visiting, Morning Calls, Cards, &c. IV. Conversation V. Notes of Invitation, &c. VI. The Promenade VII. Dress VIII. Riding and Driving IX. Morning and Evening Parties X. The Dinner-table XI. The Ball-room XII. Staying at a Friend's House--Breakfast, Luncheon, &c. XIII. General Hints
* * * * *
BALL-ROOM GUIDE.
I. How to organize a Ball II. Ball-room Toilette (Ladies) " " (Gentlemen) III. Etiquette of the Ball-room IV. The Quadrille V. The Caledonians VI. The Lancers VII. The Double Lancers VIII. Coulon's Double Quadrille IX. The Polka X. The Cellarius XI. The Mazurka Quadrille XII. The Polka Mazurka XIII. The Redowa, or Redova XIV. The Schottische XV. The Varsoviana, or Varsovienne XVI. The Gorlitza XVII. The Valse �� Trois Temps XVIII. The Valse �� Deux Temps XIX. The New Valse XX. The Galop XXI. The Cotillon XXII. The Spanish Dance XXIII. The Temp��te XXIV. Sir Roger de Coverley XXV. Glossary of Terms used in Dancing
* * * * *
ETIQUETTE OF COURTSHIP AND MATRIMONY.
I.--FIRST STEPS IN COURTSHIP.
Advice to both parties at the outset Introduction to the Lady's Family
II.--ETIQUETTE OF COURTSHIP.
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
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
JOINTS.
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
POULTRY AND GAME.
Goose Turkey Fowl Duck Wild Duck Pheasant Grouse Partridge Woodcock or Snipe Pigeons Small Birds Hare Rabbit
* * * * *
TOASTS AND SENTIMENTS.
Amatory Bacchanalian Comic Conservative Gastronomic English Irish Scotch Liberal Literary Loyal Masonic Military Naval Religious Sentimental Sporting Miscellaneous Latin

Routledge's Etiquette for Ladies.
* * * * *
I.--INTRODUCTIONS.
To introduce persons who are mutually unknown is to undertake a serious responsibility, and to certify to each the respectability of the other. Never undertake this responsibility without in the first place asking yourself whether the persons are likely to be agreeable to each other; nor, in the second place, without ascertaining whether it will be acceptable to both parties to become acquainted.
Always introduce the gentleman to the lady--never the lady to the gentleman. The chivalry of etiquette assumes that the lady is invariably the superior in right of her sex, and that the gentleman is honoured in the introduction. This rule is to be observed even when the social rank of the gentleman is higher than that of the lady.
Where the sexes are the same, always present the inferior to the superior.
Never present