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Show WHEN CARVING WAS AN ART In Old Days the Slicing Wai Suited to the Importance of the Gueet. Carving waa once a serious thing The sliiectith century carver waa a professional. He had to make the joint fit the guest. The size of his allies was the thing. Then be had to know bis guests and cut accord Ingly. A lord, for Instance, at the table, and a pike waa dished up whole. Smaller fry, and the pike came on In slices. The same procedure with pig The rank of the diners decided wbeth er It should appear at table In gold leaf or naked, whole or sliced. With bread. toc) there was a difference. New or three days old baked was at the discretion of the carver as he sized up the visitors. And as for the apportioning of the tidbits according to precedence there waa no end. The old-time carver In fact was born and then made. The eighteenth century was the day of tbe carving master, lie taught bos teases the art. Lady Mary Montagu, for Instance, took three lessons a week "that she might be perfect on her father's public days, when. In or der to perform her functions without Interruptions, she waa forced to eat ber own dinner alone an hour or two beforehand." The hostess carved while the host "pushed the- bottle" She did more She urged the guests to eat more and more, and woe to. her If ahe neglected a guest The diner who waa forced to help himself to a allce of anything nearly choked These dtners of the eighteenth century liked being pressed. And the hostess welcomed wel-comed the end of the feast. U.ntlon Chronicle. |