and Sentiments. 363 defirable that it lliould be the firft article placed on the table. We have ftill a feeling of faperftition with regard to the fpilling of fait. A metrical code for the behaviour of fervants, written in the fifteenth century, dire6ls that in preparing the table for meals, the table-cloth was firft to be fpread, A^i. 2^6. A Du and then, invariably and in all places, the fait was to be placed upon it ; next were to be arranged fucceftively, the knives, the bread, the wine, and then the meat, after which the waiter was to bring other things, when each was called for : — Tu dois mettre premieremcnt En tous lieux et en tout hoflel La nappe, et apres h jel ; Coujieaulx, pain, -vin, et puis 'viande. Puis apporter ce quon demande. In our laft cut (No. 236) it will be feen that the " nappe" is duly laid, and upon it are feen the falt-cellar, the bread (round cakes), and the cups for wine. Knives are wanting, and the plates feldom appear on the table
