Rules for setting a Table:
1. Lay the rug square with the room, and also smooth and even; then set the table also square with the room, and see that the legs are in the right position to support the leaves.
2. Lay the tablecloth square with the table, right side up, smooth, and even.
3. Put on the teatray (for breakfast or tea) square with the table; set the cups and saucers at the front side of the teatray, and the sugar, slop-bowls, and cream-cup, at the back side. Lay the sugar-spoon or tongs on the sugar-bowl.
4. Lay the plates around the table, at equal intervals, and the knives and forks at regular distances, each in the same particular manner, with a cup-mat, or cup-plate, to each, and a napkin at the right side of each person.
5. If meat be used, set the caster and salt-cellars in the centre of the table; then lay mats for the dishes, and place the carving-knife and fork and steel by the master of the house. Set the butter on two plates, one on either side, with a butter-knife by each.
6. Set the tea or coffee-pot on a mat, at the right hand of the teatray, (if there be not room upon it.) Then place the chairs around the table, and call the family.