there may be two to four pages and flower girls, under ten Of Others Taking Part in the Ceremony years of age. The best man and ushers are dressed like the bridegroom but wear wedding favors in their button-holes, while he wears one flower from the bride’s bouquet. The maid of honor may wear white and a picture hat of flowers or plumes, but the bridesmaids are usually dressed all alike in some delicate color, with hats, and made up in some picturesque style. Pages may be in black velvet cavalier costumes, the flower girls in Kate Greenaway gowns, bonnets and baskets. Women guests should wear reception dresses; the men frock coats in the daytime, full evening dress after night.
The best man goes to church with the groom and waits at the altar with him for the bride. The maid of honor is escorted to the altar by the brother of the bride or groom, or by her own fiance, who steps aside. When the wedding march begins, the ushers lead the bridal procession up the white-satin ribboned aisle two and two, separate at the altar, half going to the right, half to the left. The At the Ceremony bridesmaids follow, and separate to right and left. Then comes the bride on her father’s arm. He gives her to the groom and then falls back. The bridal pair clasp hands and kneel before the clergyman. During the ceremony the maid of honor holds the bride’s bouquet and left glove, and the best man holds the groom’s hat, gives the ring to the minister and hands him his fee in a small envelope. He and the maid of honor sign the register as witnesses in the vestry, and stand nearest the bridal couple at the reception that follows. The groom takes the father's place in the bridal carriage for the drive home.
THE WEDDING BREAKFAST OR RECEPTION.
In America a reception and buffet lunch at the bride’s home is usually given after a church wedding. When the house is small, however, the wedding breakfast to the near relatives and bridal attendants is often given. This is a pretty English custom. It is really a luncheon at which ladies keep on their hats. A suitable menu is chilled grape fruit or melon or unstemmed strawberries, What Should Be Served bouillon (hot or cold), raw oysters, hot birds, chicken or lobster salad, ices, jellies, some kind of fruit punch to drink the healths, the usual nuts, olives and confectionery, and, of course, the bride's cake. For a wedding in summer
