How To Behave Like A Regency Gentleman

Lately, I’ve been super busy moving to a neighboring state and battling the novella that didn’t want to end. My husband and I need new-to-us furniture for our home, so we’ve been haunting a local antique auction. There, I’ve discovered that I possess a surprising skill—I can roughly date prints. I unwittily acquired this skill from hours of looking for illustrations for this blog. How long have I been doing this blog? Too long! And it really doesn’t sell my books, which was kinda the point of starting the blog in the first place. So now it’s a labor of love born of my history geekdom. That said, this morning, I walked into an antique/junk shop, found a quality hand-painted engraving of St. James’s Palace from the 1820s, and quietly paid $15.00 for it. I’m so pleased that I’m going to post on my blog in celebration.

I’m excerpting from A System of Etiquette, published in 1804, and written by John Trusler. You may have read Trusler’s The London Adviser and Guide, which I have previously excerpted. He’s a great resource for specific information about the Regency period, except information pertaining to women. I’m still on the lookout for a Georgian/Regency “etiquette” book for ladies which isn’t just written lectures on virtuous character and proper morals.

This is a long post and covers many topics. You may want to skim over the sections to find the ones interesting to you. 

Note: Trusler’s footnoting is nuts and difficult to follow in the actual text. I’ve put his footnotes in italics in my post. The footnotes make reference to Trusler’s book The Honours of the Table, Or, Rules for Behaviour During Meals: With the Whole Art of Carving and  Trusler’s edition of Principles of Politeness.

The illustrations can be found in The Follies and Fashions of Our Grandfathers (1807) by Andrew White Tuer.


If you meet an acquaintance of this character, either in your walks, or your rides, it is your place to make the first salute; and if going the same way, either to accompany him or not, as you find it most agreeable to him, and not to leave him at any time (unless engagements call you) whilst he seems disposed to hold converse with. you.  It is a proper mark of respect to give him the wall, if walking, and to break way for him; should he be on foot and you on horseback, there cannot be a stronger test of politeness, or greater mark of respect, than instantly alighting, giving your horse to your servant, it’ you have one, and accompanying him on foot, (this is, provided you are both going the same way); if you have no servant with you, lead your horse by the bridle, if he will lead, or make an- apology for your not alighting, if alone, and your horse be untractable, This polite attention is more particularly due to ladies, and a man is a blockhead, if he omits to pay it.

The general salute of persons passing one another in carriages, is merely letting down the side glass and bowing.

Should you, either riding or walking, pass a person much your superior in rank, it is your place to bow to him, not to stop or accost him; but should he stop or accost you, it is your place respectfully to attend to it.

If you ride in company with a superior, keep to the left of him, where the road will admit it; if not, drop behind and keep far enough back, if the lane be miry, not to splash him with your horse; if you pass through a gateway, permit him to pass first.

If riding with a lady, keep on that side of her on which her face will be turned to you; some ladies shift their saddles and ride, sometimes with their feet on the near side of the horse, sometimes on the off. Your situation when accompanying her should be accordingly.

In driving it may not be unuseful to know, that it is invariably the rule, where it can be done, to keep the left side of the road; by so doing, carriages never meet, so as to obstruct each other: according to the old doggrel verse—

The rule of the road is a paradox quite,
For, as you are trav’ling along,
If you keep to the left, you are sure to be right;
If ’you keep to the right, you’ll be wrong.

If in company with a superior, whether walking or riding, should you meet an acquaintance of lower degree, do not stop to speak to him, but salute him only as you pass.

*On paying a visit to a superior, if admitted, it is not respectful to enter his apartment, you can help it, in dirty shoes, or a great coat:  take off your surtout before you enter, and leave it, with your hat, cane and gloves, if your visit is to be of any length, in the anti-chamber ; but if it be merely a visit of respect, or on business that requires but a short stay, if you wear gloves, keep them on, and your hat and came in your hand.

If a servant be in the way, wait to be introduced, if not, knock at the chamber door gently, and when admitted, or desired to sit, seat yourself, but not in a great armed chair, unless the chairs are all so. If you meet the person you are to visit in the open air, don’t put on your hat, till he puts on his, or till he begs you take covered.  – Principles of Politeness

If a passer-by salute the gentleman you are with superior to yourself, with whom you are walking or riding, by taking off his hat and the bow is returned; if he be a stranger to you, it is not necessary that you should take off your hat, except it be to a lady; for as the salute was not intended to you, it would be rudeness to your friend to suppose it.

If a superior accompany you to his house, and make a sign for you to enter first, or to get into his carriage, bow and do it instantly; never dispute it with him, or hang back through respect; for here respect is, to submit to his decision: be assured he knows his rank, (it is what every man studies) and does not want to be reminded of; so, if he stand speaking to you with his hat in his hand, or rise from his seat to receive you, it would be ill-breeding to say, “ I beg my Lord, or I beg Sir, you will be covered—or keep your seat.” It might pass very well from him to you, but not from you to him.

* If he desire you to sit, sit; he offer you the upper hand, take it ; he urge you to approach, do it; to be too ceremonious is to be impertinent; if in the course of conversation, he rise to speak to you, you should rise also.

From a superior to an inferior, familiarity is not only tolerable, but obliging; but from an inferior to a superior, especially where there is no degree of intimacy, it is’ not only unbecoming, but insolent. – Principles of Politeness

If you be offered precedence by superiors, take it; it is uncivil to refuse it.

If in your visits to this superior, you find him engaged in conversation with another; after the first: salute, it will be unmannerly by addressing him, either to draw him from the conversation he is engaged in, or to attempt to take off his attention from the subject he is upon; you are either to wait till he speaks to you, or to address some other person, if present, not so engaged, and more upon an equality.

* Your manner, your tone of voice, language, conversation, all should be humble, modest and respectful. All familiarity in company with our superiors, unless admitted, ought to be avoided.

If a man of rank, a superior, make you a visit, and you know of his coming, ’tis a mark of respect to meet him at his coach-door, and having brought him into the best room of the house, reach him a chair, and when he begs you to sit, seat yourself by him, but in a chair without arms.

If he surprise you busy in your chamber, quit all employment whilst he stays, unless he enjoin you to the contrary. It is a duty indeed we owe to every visitant, whether superior or equal, to treat them with marked respect.

When a person of rank makes you a visit, it is not respectful to suffer him to wait long, unless you be engaged with persons of greater rank, in which case, ’tis right, if you can, to send a person of condition, to entertain him, till you came.

When your visitant leaves you, wait on him to his each: if it be a lady, offer her your hand, but with a glove on, and having helped her into her carriage, wait at the coach-door uncovered, till her carriage be gone.

If there be many persons with you and one of them go away, the rest staying behind, if he that goes, be of more rank than the rest, you should leave them, and wait on him out; if of less, you should let him go alone, only making an excuse; if their condition be equal, regulate your conduct by your intimacy.

If whilst you are speaking to a nobleman, another should enter the room, but of much inferior rank, you are not to drop your conversation with the first, or introduce this inferior by. name; but bowing only to the second comer, continue talking as before. Should the person you are talking to, break off and address the new corner, you may do the same; it is improper at any time to introduce an inferior to a superior, unless at the superior’s request.

In short, to point out all the particulars of your conduct, in order to be respectful, would be tedious to the last degree, it is best learned by imitation. A young man should take notice how well-bred people act, in company with their superiors, and endeavour, as far as possible, to follow their example—Principles of Politeness.

There is a decent familiarity necessary in the course of life; mere formal visits, upon formal invitations, are not the thing; they create no connexion, nor will they prove of service to you; it is the careless and easy ingress and egress, at all hours, that secure an acquaintance to our interest, and this is acquired by a respectful familiarity entered into, without forfeiting s your consequence—Principles of Politeness.

If a superior or a lady pay you a visit, on their departure, it is a mark of respect to accompany them out, waiting at the door till the carriage draws up, bowing as it goes. A lady you are to hand into her carriage with right hand, taking her by the left hand gently and modestly. If a prince deign to visit you, the etiquette is, on parting, going out before him calling his coach and accompanying him to it uncovered, and waiting at your door also uncovered, as the carriage drives off:  if it be night, to take a candle in each hand, light him down the stairs and wait within the door, in the hall, till the carriage has left it.

Ladies are to be respectfully handed, from one room to another, down the stairs, and to the coach step, be the distance ever so great between the stairs and the carriage.

If you receive a letter of introduction to any one residing in a place to which you are going, this letter should be delivered by you personally, as soon after you arrive as possible; to let any length of time slip between the date of the letter, and the time of’ delivering it, unless your excuse be an exceeding good one, is disrespectful; if it cannot be avoided, the best apology that can be made, should be made.


The above measures are not so immediately necessary; you may fall in, as you find it convenient, without this restraint, and act as your good sense and, good manners shall direct you: *

* When an expected guest comes to dine with you, if your equal, or indeed not greatly your inferior, he should be sure to find your family in order, and yourself dressed, and ready to receive him with a smiling countenance. This inspires an immediate cheerfulness into your guest, and persuades him of your esteem, and desire of his company; you are not to suffer him to knock a considerable time before he gains admittance, and then the door being opened by a maid, or some improper servant, who wonders where the devil all the men are, and being asked her master is at home, answers, “ She believes he is,” and conducts him into a hall, or back-parlour, where he stays some time before you, in dishabille, wait on him, from your study, or your garden, ask pardon, and assure your friend that you did not expect him so soon!—Fielding on Conversation.

When your guest offers to go, it be in the country, there should be no solicitation to stay, unless for the whole night, and that no farther than to give him a moral assurance of his being welcome so to do. No assertions that he shan’t go yet, no laying on violent hands, no private orders to mounts to delay preparing the horses or vehicle, and entitle your friend to an action for false imprisonment—Fielding on Conversation.



You will, I dare say, feel yourself disposed to shew all that good nature, and condescension that will tend ‘ to make you beloved. If you at any time stoop to associate with such, your plan is to study to conduct yourself so, that and shall not feel their inferiority, On this head, I am persuaded that I need say no more. I have said a good deal respecting this in The Principles of Politeness, as I have with regard to polite attention both to women and men, in company or elsewhere.

Though Lord Chesterfield has been condemned for recommending simulation among men, there is .no getting on peaceably without it. Sincerity is a virtue not calculated for promiscuous company; it then becomes imprudence: the humour of acting always on one principle is like that of sailing with one wind, whereas the expert mariner steers his way by plying in all directions as occasions serve, and making the best of all weathers: a fair and seasonable accommodation of one’s self to the various exigences of the times, is the golden virtue that ought to predominate in a man of life and business, and there is no being Well with the world, as I have said, without it. All the rest is the cant of inexperienced wisdom.


If a young gentleman herd with low bred men, and men of abandoned character, it is as natural to suppose that he will catch some low bred maxim, and customs, as that he would be infected with their contagious distemper, was he to visit them when sick.

The old adage, ” Tell me what company you keep, and I will tell you what you are,” is a just one, and it is verified by experience, that he who wishes to be the best man in the company he keeps, will soon become the worst of any company he comes into; for he that makes himself an ass, invites others to ride him; Seneca used to Say, that he never went among low or disorderly men, but he came home a worse man than when he went out. You may chance to meet with in life a person or two of this cast, even among the gentry; but it will be but one or two, for gentlemen in general, if they find a man so disposed, will, if already admitted among them, soon desert him; if not admitted, will be cautious how they receive him. Be assured, the best mode of being respected as a gentleman is, to associate with such and such only. So if a lady is seen often in company with women of suspicious character, she will be shunned herself.

* Depend upon it, in the estimation of mankind, you will sink or rise to the level of the company you keep.–Principles of Politeness.

Sensible of the necessity of this, a Derbyshire Baronet, who unexpectedly came into possession of the title and a fortune sufficient to support it, took the following step to obtain the respect of the neighbouring gentry. He was a man of no education, and lived by writing for attornies, and thus earned about a guinea a week; his wife was the daughter of a bricklayer, a decent woman, who, to add t ‘their income, took in linen to clear-starch. He was respected among his equals, and his usual rendezvous in an evening was an alehouse. On coming to this title and fortune, after he was settled in the family-mansion, he made an entertainment and invited all his old acquaintance with their wives; treated them hospitably and kindly, and after dinner addressed them in the following manner,

“Gentlemen, it has pleased Providence, to bless me with distinction and an ample fortune, to raise me from the obscure situation I have been long in, and place me in a more exalted one: though pride is no part of my composition, I know well what is due to that situation of life, I am now to move in and the class of people I shall be expected to associate with ; prudence will. oblige we therefore to drop all my old acquaintance; but, in dropping them, I shall never lose sight of their friendships to me, nor the happiness I have enjoyed in their society. I trust you all wish me so well as not to be displeased at this resolution; for were I to keep company with you, as I have hitherto done, I should not be received into that which my fortune entitles me to expect, and then I should disgrace my ancestry;–I never mean to do. I shall from this time always be happy to hear of your well-doing, and if at any time it should he in my power to be of any use to you, I shall cheerfully do it; but you must in good nature excuse my associating with you as before, and not think the worse of me for this that, if they could not increase it, they would never interrupt it.

This sensible conduct soon got wind among the gentlemen of the country: they approved it, and not long after, he made a second entertainment, invited them and their ladies; his house was filled, and his former situation was forgotten.

Whatever you do then, young man, select your friends from among the virtuous of your own class; he as kind as you please to those below you, but never suffer them to exclude you from the society of gentlemen.

This not being a moral treatise, I shall not enter into the necessity of not mixing or living with the abandoned, even of your own class. If you respect yourself, or wish to be respected, you will never be seen in company with those dissipated men of fashion, who spend their hours either at a tavern, a gaming-house, or a brothel.

* Be it then your ambition to get into the best company, and when there, emulate their virtues, but not their vices. You have no doubt, often heard of genteel and fashionable vices; these are, whoring, drinking, and gaming. It has happened, that some men, even with these vices, have been admired and esteemed ; understand this rightly; it is not their vices for which they are admired, but for some accomplishments they at the same time possess; for their parts, their learning, or their good-breeding: be assured, were, they free from these vices, they would be much more esteemed. In these mired characters, the bad part is overlooked, for the sake of the good—Principles of Politeness.


Should any gentleman take up his residence near you, and you wish to be acquainted with him. If you live in any stile nearly equal to him, you are to pay _him the first morning visit; If not, endeavour to get introduced or procure some person of equal rank with him to accompany you for that purpose; for to obtrude yourself upon him, by a first visit, would be  arrogant. But should you fix your own abode in a new neighbourhood, you are to wait to receive the first visit, before you pay one, and unless you be honoured with such a visit by any neighbour, you cannot expect his acquaintance, except by the introduction of some friend with whom he is acquainted.

If a superior condescend to pay you the first morning visit, as it will sometimes happen, from your residing in his neighbourhood, and wishing to be acquainted with you; return that visit as soon as possible ; within a day or two. This will be a proof of the honour you conceive done you: if it be an equal that pays you the first visit, you may return it at the first convenient opportunity, but never delay it longer than about a fortnight, lest it should be concluded as want of respect. If the first visit be to any neighbour, by you, and he should not be at home, never fail to leave a card, with your name on it, and place of abode; lest he should not be made acquainted with the visit you made him. If he receive your card, and does not return your visit, he means not to cultivate your acquaintance; if you have any doubt, whether your card were delivered, you may either pay him a second visit or not, as you think proper.

The first visit paid, and returned, they may be interchanged once in three or four weeks, or oftener, if you wish to be intimate; but intimacy seldom takes place, unless the parties meet still more frequent, either at their own houses, or at the house of some common friend; it is eating and drinking together, and uniting in parties, that creates intimacy and friendship; otherwise, a man may visit for years, and scarce personally know the person visited; such things have happened, for as leaving your name on a card at the door, is considered as a visit, this may go on reciprocally for a length of time, and if such visiters never meet at home, they do not personally know each other, when they chance to meet at any common friend’s house, or elsewhere; and of course such meeting would be very awkward.

On paying visits of ceremony, care should be taken not to make them too long, nor too frequent ; a quarter of an hour, or twenty minutes, is sufficient time to exchange compliments, or run over the topics of the day; but if the visiters become congenial to each a other, and intimacy succeed, time and length of visits, need not be pointed out, they will direct themselves.

Visits of ceremony in the country, are not expected if beyond the reach of a morning’s ride.

It is the fashion exalted life now among equals, never to be at home to a morning visiter; nor indeed to any visiter we are not in the habits of intimacy with; therefore to refuse admittance to a visiter, you are not disposed to receive, will not be considered as rude. At such times, your servant should be directed to say that you are not at home. This is in fact no lie, for the expression not at home, merely implies that you are not disposed to see company, and it is understood in this sense. Of course if you meet with the same reply when you go to pay a visit, you are not to be offended; unless you had been particularly invited, and you go at the appointed time. For so much do persons of fashion wish to be at their case, that such ceremonies are introduced, as put them perfectly so.

Indeed, if a superior pay you a visit, it will be a compliment paid him, to be seen, if you really are at home , let your dress be what it may; but with equals and inferiors you may act as you please.


Have been introduced, lest the carelessness or stupidity of servants, or their multiplicity of messages should lead them into mistakes, and occasion disappointments and errors—but they cannot be too short or Concise, provided they be explicit.

The following is a proper card of invitation to dinner, if to a superior; but this card should be enclosed in a cover, and sealed, and properly directed;


Or if in a letter


Or in answer to the Card, No.1.

If the invitation be to an equal, the word favour may be substituted for honour, as in N0. 1.

If to an Inferior, the card should convey compliments, as in No. 4.

On receiving an invitation in writing, never omit to return an answer in writing, and that as soon as possible. Though compliments from a superior are passed in a card to you; I conceive it more respectful to omit that term in your reply (unless you use respects or best compliments, as implying something more humble) and word your answer thus:

If going from home for any length of time, a visit of ceremony is necessary, in order to take leave. If the party he not at home, leave a card with your name only, writing under it,–To take leave.

If an Earl’s title be his family-name, as‘ that of Stanhope, Spencer, &c. the address is to Earl Stanhope, Earl Spencer, &c. but if the title be taken from some town or place, as Oxford, Essex, &c. the address is Earl of Oxford, Earl of Essex, &c. ‘

So likewise with Marquises, as Marquis Townsend, Marquis Wellesley, &c. but Marquis of Exeter, Marquis of Tavistock, &c.


Never send letters to a Peer, or a Member of Parliament, by the two-penny post, in London, as they do not pass free by such conveyance; many persons of rank, have forbidden the receipt of such letters at their houses, that they may not be troubled with disagreeable applications. If in cities and towns, and within small distances; it is a proper mark of respect, to send such letters by a servant, or some private hand.

Esquire is an arbitrary title, most men, and is generally made use of in directing to gentlemen who live on their means. Merchants, barristers, magistrates, aldermen, captains, and many others are entitled to the appellation of Esq. and men of large property, even if in trade.—See the Table of Precedency (page 92)

When addressing nobleman in conversation, if under the rank of a duke, we always say, My Lord, and Your Lordship, but this last only occasionally; if used too often, it is fulsome.

If’ we speak to a duke, we say, Lord Duke, and Your Grace; if to a prince, Sir, and Your Royal Highness.

Persons on an equality and intimate, will call them merely Prince or Duke.

If other noblemen be present, and you wish to address one in particular, under the rank of a duke, you address him thus, Lord Exeter, though a marquis; Lord Ligonier, though an earl; but if a duke, we say, if there be but one present, Duke, or My Lord Duke; if more than one, Duke of Richmond, Duke of Athol, and so on; but never abbreviate their titles, as calling one Lord Ex. or another Lord Lig. This would be rude, because too familiar, unless you be of superior or equal rank, and even then it would be ungenteel.

A King’s Nephew or Niece, has only the title of Highness not Royal Highness. As his Highness William Duke of Glocester—Her Highness the Princess Sophia of Glocester. The next male descendant of the Duke of Glocester, on the death of his father, would be only his Grace, not Highness.

To ladies of quality, we never say, My Lady; their servants so address them, but not their acquaintances; but yes, Madam, and no, Madam, using your Ladyship occasionally, as we do your Lordship, when speaking to a nobleman.

So, when we write to any Lord, under the rank of Duke, we begin with My Lord; if to a Duke, My Lord Duke; if to an Archbishop Bishop, My Lord;  if to a Clergyman, Rev. Sir; if to; woman of quality, Madam, even to a Duchess, and never use the expression Lordship, Ladyship, or Grace, but; once or twice in a letter, and that principally, where you may have occasion to allude to their rank, their power, or their influence, as for example:

  1. “My Lord,

I have taken the liberty to write to your Lordship, to say, that the horse you bought of T. B. is by no means a sound one. It is an imposition on your Lordship, and it if the man had served me so, I would return him, &c.“

But with a little study, letters to noblemen, may be so penned, as not to have occasion to introduce the words, you or yours in any part of it, of course Lordship need not be substituted for either. The above might have been worded thus:

  1. “My Lord,

Indulge me with the liberty of saying, that the horse which T. B. sold to your Lordship, is by no means sound, and had he so imposed upon me, I would have returned it, &c.”

If you be in intimate with a nobleman, or his lady, your letters may begin with My dear Lord, or, Dear Madam, and may end in a similar Way, as,

  1. I have the honour to be my Lord, or my dear Lord, Madam, or my dear Madamyour Lordship’s, or your Ladyship’s most respectful servant,–or I remain with all due respect, your Lordship’s— as it may be.

Such are the usual forms, but they may be varied at the writer’s discretion: all that is necessary is, that when writing to superiors, we should express ourselves with becoming humility, and deference, and not omit giving them to understand, that we have not lost sight of their rank: when writing to friends, we are be respectful and friendly.

Archbishops are addressed thus, my Lord, or your Grace.

Bishops, my Lord, or your Lordship.

Their sons and daughters, as plain gentlemen, or gentlewomen, Madam, or Mrs.

To Deans, and Archdeacons, we usually say, Mr. Dean, or Mr. Archdeacon; to Military Men, we give in conversation or writing, (if above a Captain in the army, or a Lieutenant in the navy, who ranks as a Captain in the army, their military titles, as General A—, Colonel B—, Major C—, Admiral D—, Commodore E—, Captain F—.

In our  epistles to superiors, if we wish to be thought respectful, the paper on which we write, should be good, and not less than a sheet, the ink black, and the hand-writing intelligible, and without any abbreviations; and this sheet whether sent through the post-office or not, or whether the person write to, be a member of either house of parliament or not; and though the expence of postage be double, it is not to be regarded, if the person you write to be opulent; I say in any of these cases, the sheet you write on, should be enclosed in an envelope or cover, provided, if sent by the post, the enclosed and its cover, do not exceed in weight one ounce, so as to prevent its passing free to a Peer or Member of Parliament, or double postage to any other friend; for to suppose your friend (unless he have a small circumscribed fortune) will grudge double postage, is to suppose him penurious and mean. On the same principle, never think of freeing a post letter, by paying the postage, unless it be to one to whom you are convinced the expence of postage will be inconvenient or disagreeable.


When invited to dinner, make a point of always being there in proper time, not to make the company wait; fifteen minutes at least before the appointed hour, and to prevent mistakes, see that your watch goes right, and make a proper allowance for the time in going. A superior, indeed, will not wait your coming beyond the time; and if you enter after the company be seated, you are a general disturber.

Persons accepting an invitation to dinner from an inferior, are apt to come late and make the company wait, perhaps half an hour, to shew, I presume, their consequence.—This is a piece of insult which they expect to have put up with. It is unpardonable, but if they will do it, there is no alternative, without affronting them, but either submitting to it, or not inviting them.

In paying dinner visits, and where you expect to meet company, your dress should be better than ordinary, by no means in boots; in receiving visits at home, dress is not so necessary.

On your entering the room where the company is, address. yourself first to the lady of the house, by approaching her, bowing respectfully and then retiring. No saluting ladies now, by kissing them, as formerly, unless they be relations or very intimate friends, whom you have not seen for some time and even then not in company with others. Your next address is to the master of the house, and afterwards to the rest to whom you are introduced by a respectful bow to each. Should you be acquainted with any of the company, after your compliments are paid to the mistress and master of the house, to bow and I address the rest, according to their rank, is proper; to the ladies first, and then the gentlemen.

It is necessary, prior to dinner, to look round, and consider the several degrees of rank of the company present that there may be no confusion in walking into the room where the table is served. TheTable of Precedency (page 92) at the end of this volume , will help you out. The ladies of course will go first; and without the trouble of marshalling them, every woman of fashion knows her. own rank, and will walls out first, second, ,or third, according to their rank. Suppose a Duchess, a Countess, and a Viscountess,  be present, the Duchess will take the lead, the Countess will follow, and the Viscountess next, let their ages be what they may. If no woman of quality be present, the married women take the lead, according to age, the oldest first, next the unmarried women.

Gentlemen proceed in the same order; but where the master of ,the house directs; obey as he directs: Custom, though l know not for any good reason, has established that a giddy girl of sixteen, if married, should have a degree of respect superior to a single woman of twice her age; she shall among her equals in rank, walk first into the room, be offered the first place at table, receive the first attentions of the company, be selected out first to dance at a bell, &c.

Under this form of precedency, it is the duty of all gentlemen, particularly married ones, to attend to this mode of conduct; and where the ladies are handed from the drawing room to the saloon, or room where the table is spread for dinner; that gentleman who has the first rank, or the elder man of the company, is first to hand the lady of the house to the dining room, the gentleman next in rank conducts the woman of the highest rank present, following the lady of the house, and so on, the master of the house last, conducting the lady least in rank. Where all are equal, married men and married ladies take the lead, the eldest first and the younger following.

Seats at table are generally thus taken, ladies at the upper end of the table, according to the precedency above mentioned, and gentlemen at the lower; but the master or mistress of the house will sometimes direct it otherwise, and seat the ladies and gentlemen alternately, that is one gentleman and one lady, and so on, for convenience, that the former may serve the latter.

There cannot be a greater mark of ill-breeding, than to interrupt this order, or for a person to seat himself otherwise.

* The mistress of the house always seats herself at the upper end of the table, ladies be present; if not, the master takes the upper end. But on such occasions, whatever part of the table the master or mistress site, that is to be considered as the upper end.—Honours of the Table.

When the men and women are so mixed, it is a mark of good manners to carve and help the ladies, to any dish that may be near you.

Wiping a plate with your napkin is rude, the whole service of the table among the opulent is naturally clean ; if a plate accidentally be otherwise, call to a servant for another.

Drinking of healths during dinner or supper, among the first class of people, is entirely exploded; but if the master of the house set the example, you may follow it.

Call for any wine you please, without waiting to be asked; in some houses, the master announces to his, company, the different sorts of wine on the side-board; in great houses, where this be not done,-all common wines are supposed to be present. At the house of a friend, you are expected to be as much at your ease, as if at home, and of course may freely ask for any wine, you know the master is accustomed to keep, whether it be on the side-board or not, and whether before dinner or after. But this liberty is seldom taken by those, who do not give the same liberty at their own houses

However, I cannot do better than to recommend a young person to read the little tract l have published, called The Honours of the Table, now in its fourth edition, wherein he will see the conduct he should observe, whether visiter or visited; this will teach him at the same time, the whole art of carving, (shewn in a variety of cuts) and how to acquit himself with gracefulness and respect to his company.

If you wish to depart before the rest of the company, never take out your watch to see the hour, as this would seem to remind others of the time; nor take any leave, but what they call a French leave, and which our polite neighbours, the French, have instructed us in, that is, to steal off as unnoticed as possible, for if you chuse to go, it is not necessary that you drag others with you.

* French leave was introduced, that on one person leaving the company, the rest might not be disturbed; looking at your watch, does what that piece politeness was designed to prevent;.it is a kind of dictating to all present, and telling them it is time, or almost time to break up.–Principles of Politeness.

Vales to servants are never given; of course, to offer a servant a piece of money, is an affront to the master; it is as much as to say, that he cannot afford to pay his own attendants.

If cards be introduced, it is not necessary to play, if you dislike it; unless indeed there be not sufficient persons to make up a party without you ; but even in that case, you may be excused, if you be never known to play elsewhere ; at no rate attempt to play at whist, or quadrille, if you do not play tolerably; for though you may be indifferent about losing your own money, you ought not to be so, with respect to that of others, and though your partner may say little, he will think the more. If you do sit down to play, never wrangle, or find the least fault with your partner’s play; it will not mend him, of course it will do no good, and always gives great offence.

*If desired to play at cards, deeper than you would, refuse it ludicrously; tell them if you were sure to lose you might possibly sit down, but, that as fortune may be favourable, you dread the thought of having too much money, ever since you found, what an incumbrance it was to poor Harlequin; and therefore you are determined not to put yourself in a way of winning, more than such and such a sum a day. This light way of declining invitations to vice and folly, is better than a sententious refusal, which would be laughed at: never receive your winnings with elation, or lose your temper with your money.— Principles of Politeness.

If invited to drink at any man’s house, more than you think is wholesome, you may say, “ you wish you could, but so little makes you both drunk and sick, that you should only be bad company by doing it, of course, beg to be excused.”—Principles of Politeness.

Nursing Your Regency Infant

Two blog posts in two days! Can you tell that I’m procrastinating? I found this little article “Management of Children” in the British journal The Housekeeper’s Magazine, and Family Economist published in 1826.

I’ve included pictures of feeding bottles and a breast pump found at the British Science Museum. Do browse their fascinating collection of Nursing and Hospital Furnishings.

The paintings are by French artist Marguerite Gerard.

Nothing is more absurd than dosing the infant with medicine of any kind immediately on its entrance into the world. It is of importance to know, that in this early stage of infancy, drugs are wholly unnecessary, and often very improper, the first milk of the mother, which the child should be placed at the breast to obtain as soon as she has recovered by rest from the immediate fatigue of her labour, or a little thin gruel, with a small quantity of soft sugar, being all that is necessary to promote those evacuations which nature herself, in general, most faithfully ejects; the early application of the infant to the breast will besides cause the milk to be much sooner supplied, and more certainly prevent puerperal fever and inflammations of the breast, than any other method which can be adopted.

The health of women while suckling their infants is, in general, better than at any other period of their lives. But should their functions, from any cause whatever, be disturbed, the quantity or quality of the milk, or both, will be often very materially affected. The quality of the food and drink taken by the mother will also very materially affect her child; so also will medicine. Thus if a nurse eat garlick, her milk will become impregnated with it, and disagreeable. If she indulge too freely in wine or porter, the infant will become sick; and if a nurse take jalap or any other opening medicine, the infant will be purged; and such as are affected with gripes or pains in the bowels, are often cured by giving the nurse a larger proportion of animal food. The milk of a suckling woman may also be altered by the affections of the mind, such as anger, fear, grief, or anxiety.  In mothers as well as nurses, a good temper and an even mind are grand requisites in promoting the health of the child. The food of nurses should not be different from their ordinary food; but they in general eat and drink considerably more, and with greater relish, than at other times, which of course should not be denied to them.

During the first month, the infant should, if possible, receive its nourishment from its mother’s breast, not only as being beneficial to the infant, but also, by its discharge, to the mother herself. If, however, from peculiar circumstances, the mother cannot suckle her own child, a young woman should be chosen to do so whose milk is nearly of the same age as that of the mother. But no trifling consideration ought to induce any mother to abandon her offspring to be suckled by another, provided she has health and strength to do it herself.

An infant should be early accustomed to feeding, as it will thereby suffer less inconvenience on being weaned. It should be fed two or three times a day, and, if not suckled during the night, which some medical writers think is not necessary, it may require feeding once or twice during that period. We cannot, however, avoid remarking, that suckling during the night, at least for the first two or three months, is preferable to feeding.

An infant in health, and which has been brought to feed regularly, may be safely, and is best weaned at seven or eight months: it should seldom, if ever, be suckled more than ten. The period of weaning, however, must be regulated by the strength of the mother, as well as that of the infant. It should never be taken from the breast, if possible, before the end of the fourth month.

Should an infant, from accidental or other circumstances, be deprived of its food from the breast of its mother or nurse, a substitute for it must be supplied, and the closer we can imitate nature the better.  For this purpose, a sucking bottle should be procured, the mouth of which should be as wide as that of an eight-ounce phial, which is to be stopped with sponge covered with gauze, and made in size and shape to resemble a nipple. The following preparation is most suitable, as it comes nearest to the mother’s milk, and may be sucked through the sponge: On a small quantity of a crumb of bread, pour some boiling water; after soaking for about ten minutes, press it, and throw away the water, the bread by this process being purified from alum or other saline substances which it might contain; then boil it in as much soft water as will dissolve the bread, and make a decoction of the consistence of barley-water; to a sufficient quantity of this decoction, about a fifth part of fresh cows’ milk is to be added, and sweetened with the best soft sugar. After each feeding, the bottle and sponge should be carefully rinsed with warm water. As the infant advances in growth, the proportion of milk is to be increased, and that of the sugar lessened, until the stomach is able to digest simple bread and milk, Indian arrow-root, &c. In this way very fine children have been reared.

Blue and white transfer printed boat shaped infant’s feeding bottle, Crellin 33, English, 1801-1891.


Glass infant’s feeding bottle, boat-shaped.
Breast pump, late 18th or early 19th century. Front view.

What’s Your Ride – Regency Carriages

I’ve been trying to write a Regency story. Unfortunately, I’ve been in Victorian land for so long that I’ve forgotten a great deal of the Regency detail. So I decided to go straight to the source and read The Annotated Pride and Prejudice by Jane Austen and David M. Shapard. I’m having a blast. One of the resources Mr. Shapard cites is An Essay on Wheel Carriages by T Fuller, published in 1828. I’m a bit of a carriage dunce, so I scurried over to Internet Archive and looked up the book.  It’s quite informative so I decided to excerpt a bit on my blog (so that I might always know where to find it.)

I’ve supplemented Mr. Fuller’s black and white sketches with additional pictures of carriages from Wikipedia,  Ackermann’s The Repository of Arts, Literature, Commerce, Manufactures, Fashions and Politics (Thanks, Sarah Waldock,  for the Ackermann tip),  Carriages & Coaches :Their History & Their Evolutionand, and Modern Carriages.



The Chariot and Coach.

The modern chariot is understood to be on four wheels, the body part covered, and differing from the coach in having one seat only, instead of seats facing each other.

from Akermann’s The Repository of arts, literature, commerce, manufactures, fashions and politics 1809

In weight both carriages are nearly equal; in fact, many modern chariots are constructed of greater weight than the generality of coaches. Chariots are usually required for two principal purposes ; viz. for town use and for travelling. Those for the former purpose are furnished with a seat in the front for the driver; which seat, in well-finished carriages, is ornamented with a handsome drapery of cloth, trimmed round with fringe, &c. as will be hereafter described, under the name of “hammer-cloth.” Those for the latter purpose have a seat behind, the horses being driven by a postilion: by this arrangement the view from the carriage is unobstructed. By far the greater number of modern chariots are made to combine both these properties.

No. 1

No. I. is the representation of a modern travelling-chariot with its various appurtenances and accommodations for luggage. The body (by this is meant the covered part, having one seat of sufficient width to contain three persons, a door on each side, folding steps, and glasses to draw up, &c. and is suspended by leather braces, from springs upon each corner of the carriage part), fashion requires this part to be made large, very large in comparison with those which were made some few years since. This increase of size affords so much more interior accommodation, that small seats for the younger branches of a family are not unfrequently placed under the front windows, facing the back seat, and being made to remove at pleasure, does not affect the appearance of the carriage as a town chariot, and affords, in many instances, the accommodation of a coach. Between the front of the body and the splashing fence is carried the bonnet case, marked (c). Upon the roof of the body are two imperials, marked (i i).Upon the front of the carriage part (by this is meant the whole of that part of the vehicle to which the wheels and axles are attached, with the springs before named, upon each corner for supporting the body) is a large boot, marked (b), in which, is received a trunk or boxes, and upon it may be carried the imperial, marked (b i), usually designated “the boot imperial.” The hind part of the carriage supports a seat for two servants, which is constructed upon a boot of a suitable form, usually denominated “the hind rumble,” and is calculated to contain two large boxes or trunks.

By removing from this carriage the bonnet case (c), the imperials (i i) and (b i), and the hind rumble seat, and then attaching upon the front boot a driving seat, and also a pair of standards upon the hind part of the carriage from whence the hind rumble has been removed, and you have the complete town chariot No. 2.

No. 2

This description of chariot is very heavy, and although it is used for town work with a pair of horses, will require four when loaded with its appendages for travelling.

The front or driving seat is sometimes used also, in which case this chariot affords accommodation for seven persons: viz. three in the body, two upon the driving seat, and two upon the hind seat; and sometimes, as before mentioned, two small seats are introduced to the inside of the body, making in all nine persons; affording, as already observed, the conveniences of a coach with the additional advantage of a very useful article for package, viz. the bonnet case (c), which the form of the body of a coach does not admit.

No. 3

No. 3. is a different style of chariot; its appearance as a town chariot is sufficient for general purposes, and being somewhat lighter in its construction than No. 2. is more suitable for the country. This chariot also admits of a similar adaptation for travelling, although on a more limited scale. Thus, the driving seat can be removed from the front boot (b) to the hind platform (p), and the imperial upon the roof with the bonnet case in front, as described in No. 1., might be added: such a chariot with these appendages might at all times be drawn with a pair of horses.

The greater part of the better finished carriages for town use are now constructed with springs horizontally fixed upon the axletrees: these are denominated “under spring carriages.” By the action of such springs the carriage part is relieved from the shaking of paved roads, and its durability much increased. A carriage so constructed admits of the boots and seats for servants to be fixed upon the beds of the carriage part, instead of being attached to and swinging upon the same springs as the body. The drawings Nos. 1. and 2. are upon this construction. No. 3. being without this improvement, it will be observed, that the boot in front and the platform behind are attached to iron work branching from the body: the whole is in consequence supported by the same springs, which are required to be made stronger for that purpose.

The coach, as before observed, differs only from the chariot in the form of its body, which is made with seats facing each other. The large modern chariots having almost superseded coaches for the purposes of travelling, excepting with families of large establishment, coaches are now mostly used for town work, for which purpose they are sometimes very expensively finished.

No. 4

No. 4. is the representation of a town coach: the body is usually built of sufficient size to contain two persons on each seat. The driving seat is supported upon the front beds of the carriage by what are termed “coach-box standards,” and is furnished with a hammer cloth; upon the centre of which is placed the crest, and sometimes the armorial bearings, in embroidery, or chased in silver or yellow metal, to suit the furniture of the carriage. A row of deep fringe is continued round the bottom edge, and occasionally another of less depth upon the top.

Upon the hind beds are the footman’s standards. This appendage is not only ornamental, but is found of great use in places of public resort, as it prevents the poles of other carriages coming too close. These appendages are not confined to the coach; they are applied with equal effect to the town chariot; but as they appear more in character with the former vehicle, we have described them in connection with it. Coaches are sometimes made to contain one person only on each seat: such a carriage is designated a vis-à-vis, and is used only by persons of high fashion and large establishment.

The style of finishing modern carriages has been for some time past with as little external embellishment as possible (those kept expressly for town-work excepted). Fashion seems now to require some additional ornament.

The linings are of superfine cloth, with squabs of morocco leather or silk tabberett, trimmed with handsome laces of silk and worsted, and sometimes entirely of silk: the colours are claret, crimson, and different shades of drab: these are determined partly by the taste of the owner, and partly by the colour of the painting, upon which fashion does not appear to exercise much influence. At present, clarets, pale greens, browns, and yellows appear in almost equal proportions.


Landaus and Landaulets.


The observations already made upon coaches and chariots apply equally to these carriages; the only difference being in the bodies, which are made to throw open. To effect this properly, much skill is required in making the body itself, or the doors will soon be found to open and shut with difficulty. The means employed to remedy this inconvenience affect the grooves in which the glasses slide, and render repair necessary to these parts also: this soon leads to a derangement of the whole.

From Ackermann’s The Repository of arts, literature, commerce, manufactures, fashions and politics in 1809

The use of these carriages has of late much declined, probably in some measure from this circumstance, but chiefly on account of the additional attention required to them, and their increased weight, from the greater proportion of iron work employed in their construction.

See an image of a Landau at the Carriage Museum of America.


The Barouch and Barouchel.

No. 5

The Barouch was introduced from Germany to this country about the year 1802. It was the fashion at that time to build carriages extremely low; and the better to effect this purpose, the front part of the body was arched upwards, as in the drawing No. 5., to admit of the front wheel passing under the body in locking the carriage for the purpose of turning. The barouch has seats inside facing each other, similar to the coach and landau; but with a view to lightness the half head was contrived, which, when put up as in the drawing, covers only the hind seat. These constitute the leading features of the barouch: the most conspicuous is the arching up of the front part, which soon became fashionable, and was applied to other carriages, particularly to landaus, and these carriages when so made were termed barouch landaus.

As higher carriages became fashionable, this arched front part being no longer of use, was gradually abandoned; yet, notwithstanding, the half headed carriage still retains the name of barouch.

The barouchet bears the same affinity to the barouch as the landaulet does to the landau; viz. that of having only one seat in the inside, instead of seats facing each other. No. 6. is the representation of a barouchet.

No. 6

The barouch and barouchet will accommodate the same number of persons as the landau and landaulet; and being made of much lighter construction, they are on this account greatly to be preferred for summer use and short excursions in fine weather. Indeed, the barouchet is often built so light as to allow of being drawn by one horse. For this purpose the body is usually constructed upon what are termed “nut-cracker” or elliptical springs, similar to No. 7– If due attention be paid in the building, a carriage on this construction may be made sufficiently light to form a very neat and convenient one-horse equipage.

No. 7


The Britska.

This carriage is also of continental origin, and was introduced to this country soon after the peace of 1814. The Britska is a carriage peculiarly adapted for travelling, being so well calculated for receiving luggage. The bottom of the body is nearly straight, with a large boot in the front part in continuation: this boot and the spaces under the seats admit of large square boxes, and the form of the body allows of the perch being made nearly straight, and shorter than to other carriages: the steps being placed on the outside, gives room for two ample pockets in the space which they would otherwise occupy if folded into the carriage in the usual way. The head is furnished with glasses in mahogany frames which inclose the whole of the front, and are so contrived as to fold up in a portable form, and fasten to the upper part of the head when not required.

No. 8

These carriages are constructed either with one seat, like the barouchet, or with seats facing each other, like the barouch, as may be required. No. 8. is the design of one with a back seat only, which is generally made of sufficient width to contain three persons. The folding glasses in front render this seat equally secure from wet as that of a chariot. The front part of the body, as well as the boot in continuation, are usually appropriated to luggage, or will afford sufficient space for those who travel inside to repose at length.

The seat behind contains two servants, with room in the boot part below for additional luggage. Another seat, capable of accommodating one or two persons, is obtainable in the front by affixing the small portable seat (marked P. S.) upon the boot, with the small footboard at the bottom, which, when not required, turns back underneath the body.

These carriages are very convenient for travelling, and a pair of post-horses will generally draw them at a quicker pace than most other carriages, although when loaded the weight might be greater: this arises from an idea of lightness on account of the shortness of the carriage, and the luggage being concealed by the form of the body.

The Phaeton.

No. 12

About the time that driving became fashionable, the Phaeton was introduced; and as this appears to be the only four-wheel carriage of any decided character of English origin…we must refer the reader again to Plate 3., and solicit attention to the preposterous situation of the body, which was gradually brought to this extremity with the view of obtaining a better command over four horses. In descending hills, the weight of this body frequently preponderated so much as to raise the hind wheels from the ground, to prevent which it became necessary to place a weight between them. This phaeton was for a considerable time looked upon as a most elegant carriage, and the only one from which four horses could be driven. Indeed, our most gracious sovereign himself, to whose valuable patronage the coachmaking trade are so deeply indebted, used frequently to drive an equipage of this sort.

As driving became more fashionable, more attention was bestowed upon the driving-seats of other carriages, and the compact and then novel form of the mail-coach gave rise to the adoption of carriages upon this principle for driving four horses; and about twenty-five years since, a number of fashionables, termed the “Whip Club,” used to assemble with elegant equipages of this form drawn by four horses in hand.

The author has frequently seen from twenty to thirty assemble in the vicinity of Cavendish Square, and drive off in procession. A more imposing and gratifying sight could not be imagined. From this period phaetons have been looked upon as carriages more suitable for a pair of horses; and they now appear to be brought to perfection, as they seem to want nothing either as to ease or convenience.

No. 9

The first we shall describe is No. 9., which is certainly the most complete and serviceable phaeton now in use; it is usually denominated the double-seated phaeton, and is generally constructed upon horizontal or mail-coach springs. The advantage of this plan consists, in the weight being supported by each corner, immediately over the bearing of each wheel; and each spring being fixed at its centre, allows the carriage part to be constructed much shorter and lighter, and at the same time with more strength and simplicity than if the body was suspended from upright springs and leather braces.

The body part, containing both seats, is one continuation of light frame-work, cased with pannel board, affording space inside for large boxes and other accommodation. These seats are also so contrived as to admit of being changed from back to front at pleasure, a source of great convenience when a servant is required to drive. It will be observed, that the carriage part of this phaeton is constructed with a perch, consequently the front wheel can only lock to a certain degree; but as gentlemen keeping such equipages are generally proficients in the art of driving, this circumstance becomes a matter of little moment: should it be otherwise, an iron perch can be used, which could be arched upwards to admit of the wheel passing under: this is termed a swan perch, and possesses all the advantage in this respect of the old crane neck carriage, which has been laid aside for some time on account of its weight.

No. 10

No. 10. is another plan of phaeton: its construction differs considerably from the other, being built without a perch, and possessing all the advantage of a crane-neck carriage without its weight. The greatest proportion of these phaetons are built sufficiently light to allow of being used with one horse, for which purpose the property of locking freely round is of great importance, as one horse will turn more suddenly than can a pair of horses harnessed together; and the event of a sudden and violent turn (if the front wheel has not a free lock) must be to overturn the carriage or break the shafts. The same effect takes place if the horse should back on a hill, as the slightest deviation of the hind wheels from a straight line brings the carriage upon the lock, when, if checked, the same consequence necessarily follows.

A phaeton, if required to carry two persons only, and to be drawn entirely by one horse, can be built equally light as a Stanhope; and by arching upwards the bottom of the body, a higher front wheel may be obtained, thereby rendering the carriage much more suitable for using with the sort of horse generally driven in Stanhopes. No. 11. will give an idea of such a carriage. The form may be varied to suit the pleasure or accommodation of the owner. An additional seat for two persons may be added, when required, to the hind part; or it may be so contrived as to turn back and form a seat.

No. 11

Some of these carriages are constructed on a smaller scale to go with lesser horses; others have seats behind, which are made to fold into the hind part of the body when not required, similar to No. 10. or 11., and a considerable proportion are made with detached seats in the front to drive from. Some of these cannot properly be termed phaetons; they appear to have more claim to the appellation of barouchets, or perhaps barouch phaeton may be an appropriate name. The word phaeton is ‘certainly meant to imply a carriage to be driven from; that is to say, the body itself should form the seat for the driver, and, when the construction of the carriage and form of the body does not allow of this, the name of phaeton is clearly misapplied.

The additional safety of a carriage upon four wheels over one with two only, is a circumstance of great importance to the timid and infirm; yet many are induced to forego this advantage from an idea of the increased weight and resistance of four wheels in draft. The better to enable the reader to judge how far this opinion is correct, we propose to make some further remarks on these carriages in comparison with those upon two wheels, in the course of which we. shall point out the peculiar advantages of each.

Two Wheel Carriages.




The curricle is a carriage so generally known, and at the same time so little in use at present, that a slight description will sufficiently answer our present purpose without any graphic illustration.

The curricle is usually constructed with large springs behind, and lever springs in the front. Like other two wheel carriages, it is necessary that the preponderance of weight should be in the front part: this weight is supported from a bar attached to the horses’ backs, by upright irons fixed in a secure manner upon the saddles: from the centre of this bar is a brace, by which is suspended the pole of the carriage between the horses; the pole is connected to the brace by a long spring, the elasticity of which relieves the rider from the up and down motion communicated to the carriage by the action of the horses. Curricle horses require to be matched with great attention; for unless they step together, the motion of the carriage becomes extremely unpleasant.

Under proper management, the curricle forms a most elegant carriage. If built by an experienced builder, who would not fail to attend particularly to its construction, more especially to the form and hanging of the body, the apportioning of just sufficient weight to the horses’ backs as is necessary to keep the carriage steady, and to tastefully ornament and finish the whole; if to such a carriage be attached a pair of horses not less than 16 hands high, matching in courage and action, with two outriders behind, no style of carriage can equal it. The park loses much of its splendour by the absence of such equipages as these; and this circumstance is the more to be regretted as we find them supplanted in a great measure by the


We are indebted to our neighbours for this machine: with them it may be a useful carriage, answering, no doubt, the purposes of individuals of limited means sufficiently well.

The modern cabriolet is large and commodious in the body, which is furnished with a head, and framed knee-flap. Hung with curricle cee springs behind, long under springs in the front, and others horizontally fixed under the shafts, and a platform behind for a servant to stand upon, this carriage is equal in weight with a curricle. That it is convenient cannot be denied; but it has no claim to elegance. The eye is at once offended by the disproportion of the means employed to draw it. Certainly some of the finest horses in Europe are driven in them, and, perhaps, to this circumstance is to be attributed the preference given to these carriages by persons of rank and fortune; as the high price such superior horses command will always prevent the cabriolet becoming too common.

The lighter descriptions of two-wheel carriages were generally comprehended under the names of gigs and one horse chaises, until Mr. Tilbury, of South Street, Grosvenor Square, introduced the carriage which has borne his name.

The Tilbury.

See an image of a Tilbury from Science and Society Picture Library.

The principal advantage of this carriage is its superior adaptation for a large horse. This desirable property chiefly consists in compassing the shafts upwards to the horse’s back, thereby obtaining a short back strap without depressing the hind part of the carriage; and by giving them at the same time a similar direction sideways, the animal has room to move without his sides being chafed by the close contact of the shafts: thus, by this contrivance, a low carriage was rendered completely suitable for a large horse. In addition to this, the body being hung between the shafts by means of springs and leather braces very advantageously arranged, it was found to be a carriage peculiarly adapted for town use; the action of the springs and braces being sufficient to relieve the rider from the concussions arising from the uneven pavements of the London streets. The Tilbury became very general, and for a considerable time scarcely any other two-wheel carriages were used. It is now almost superseded by

The Stanhope.


This carriage possesses the same advantages as the Tilbury, with more convenience for traveiling, the body being formed to receive large boxes or luggage under the seat. This carriage as well as the Tilbury is too well known to require the assistance of drawings, for illustration. Indeed, a two-wheel carriage can be only imperfectly represented by a drawing in elevation. It must be seen round before an idea can be formed: in fact, it should be seen with the horse in it. As much depends upon the form and position of the springs as upon the construction itself. The adjustment of the weight to the horse’s back and the line of draught are principal objects; besides which, there are a variety of minutiae without attention to which the carriage is not complete, and the experienced driver will soon perceive that something is wanting. This carriage and the Tilbury require fine-actioned horses with plenty of bone, about fifteen hands two inches high. With a Stanhope a lower and more compact horse is sometimes used; but, when speaking of a Tilbury horse, the description of animal first mentioned would be understood.

A variety of other two-wheel carriages have been contrived to suit the taste or convenience of the owners; but none have arrived at sufficient notoriety to require any separate notice. Some have been called buggies, others dennets, others having capacity for carrying dogs have been named Dog Carts. The construction of these carriages is various.

The idea of two wheel carriages being unsafe has lately gained much ground in public opinionbut when we consider the extensive use of these carriages, the improper horses so often applied to them, and the unskilful or inexperienced hand which so frequently undertakes to direct them, it is only surprising we do not hear of more accidents.

There is a description of horse much used in the west of England, from fourteen and a half to fifteen hands high, and worth about thirty-five pound. Some of these horses, although they look well from good keep and grooming, are heavy in the shoulder, and not calculated for quick travelling. If a horse of this sort be driven in a Tilbury or Stanhope, in event of a stumble (which is very likely to occur) he must fall; and as the front part of the carriage descends with him, the riders are necessarily thrown out. The fault is then attributed to the carriage, when it more justly appertains to the horse; and if such an animal was driven in a four wheel carriage, the riders would have remained steady during a similar fall, and thus escaping injury, the occurrence would not be called an accident. For horses of this description, it is scarcely necessary to observe, a carriage with four wheels is the most suitable. Hence it becomes evident, before we condemn two wheel carriages as unsafe, or reckon upon the advantage of one with four wheels, we should pay some attention to the horses to be used in drawing them.



For more information:

The Carriage Museum of America



On Morning Calls and Hosting Dinner Parties, Balls and Routs in the Late Regency

In my last post, we examined gentlemen’s etiquette, so it’s only fair to see how the ladies are behaving.  I’m excerpting from the British edition (the book was later released in America) of Domestic Duties; Or, Instructions To Young Married Ladies On The Management Of Their Households, And The Regulation Of Their Conduct In The Various Relations And Duties Of Married Life by Mrs. William Parkes and published in 1825.

My friend Abigail and I had a lovely afternoon picking out images for this post while our children played. The late Regency pictures of people and fashion come from The Lady’s Monthly Museum, from the years 1824 and 1825 and Repository of Arts, Literature, Fashions &c from the year 1824. If you click on the images, you will be linked to the correct journal where you can find a description of the fashions.

This post has been divided into six sections: morning calls, dinner parties, balls, routsconversaziones and card parties


Section One : Morning Calls

Mrs. L. — Having satisfied me with regard to some important points of conduct, allow me, my dear madam, to consult your experience respecting those minor circumstances, connected with society and domestic economy, to which newly married ladies are frequently strangers. It is too much the fashion to confine the attention of juvenile females to the acquisition of those accomplishments which may adorn them for the drawing-room, while they neglect to attain useful knowledge until they require it for immediate practice. Of the number of these young women, I must unhappily count myself; though perhaps more fortunate than many others, in having so kind and experienced a friend as yourself at hand, with whom I can hold such agreeable consultations. In the first place, I wish to know, the forms to be observed in morning visiting; in what manner and at what time, I am to return the attentions of those whose cards are spread upon my table. Some of them, I perceive, have been left by persons whom I very highly esteem; others, by individuals with whom I am unacquainted; and some even by those with whom I have no desire to be intimate.

Mrs. B. — A newly married woman, on arriving at her future home, will have to send her cards in return for those which are left at her house, after her marriage. She may afterwards expect the calls of her acquaintance; for which it is not absolutely necessary to remain at home, although politeness require that they should be returned as soon as possible. But having performed this, any further intercourse may be avoided (where it is deemed necessary) by a polite refusal of invitations. Where cards are to be left, the number must be determined according to the various members of which the family called upon is composed. For instance, where there are the mother, aunt, and daughters (the latter having been introduced to society), three cards should be left.

Morning visits should not be long. In this species of intercourse, the manners should be easy and cheerful, and the subjects of conversation such as may be easily terminated. The time proper for such visits is too short to admit of serious discussions and arguments. The conduct of others often, at these times, becomes the subject of remark; but it is dangerous and improper to express opinions of persons and characters upon a recent acquaintance; and a young married female would do wisely, to sound the opinions and to examine for herself the characters of a new circle of acquaintance, before exposing her own sentiments.  The deportment of a bride, in particular, is so far important to herself, that it may decide in a degree her future estimation in society.

Mrs. L. — I have often thought that morning visits are very annoying, both to receive and to pay. They fritter away so much time, without affording any adequate return; unless, indeed, anything be gained by hearing the little nothings of the day enlarged upon, and perhaps of acquiring one’s self the art of discussing them as if they were matters of deep importance.

Mrs. B. — And yet, when it is desirable to keep together a large circle of acquaintance, morning visits cannot very well be dispensed with. You must be aware that as time and circumstances seldom permit the frequent interchange of other visits, our acquaintance would become estranged from us, if our intercourse with them were not occasionally renewed by receiving and paying morning visits. A good economist of time will, of course, keep morning visits strictly for this purpose; and, not considering them as intended merely for amusement, will not make them more frequently than is necessary. By the occasional appropriation of a few hours many debts of this kind may be paid off at once, and thus a season for other pursuits will be provided. The economy of time, so essential to the head of a family, will also prompt certain limitations as to the times of receiving morning visits. To have every morning liable to such interruptions, must be a great impediment in the way of more important avocations, and must occasion the useless dissipation of many an hour. Experience has found this out, or the custom of denial would not have become so prevalent.

Mrs. L. — What is your opinion of denials?

Mrs. B. — Something may be said on both sides of the question, respecting the propriety of this custom. As the words “not at home” have become synonymous with “being engaged,” they neither deceive, nor are intended to deceive; therefore they may be employed innocently, as far as regards our friends and ourselves; but I am not quite so well satisfied as to the effect upon our domestics, whom in the morning we may desire to utter a deliberate falsehood (according to their apprehension) for our convenience, whilst in the evening, we may find occasion to reprimand them for one employed in their own service. How can we expect ignorant servants to discriminate between the falsehood which the use of the phrase “not at home” in its literal meaning conveys, when it is employed to forbid the intrusion of a visitor at an unseasonable moment, and the meaning which fashion and custom have now attached to it? I am afraid their integrity is weakened by its use; and the habit once begun in the practice of deceit, no one can tell to what greater magnitude it may proceed. Deceit is a growing evil…

Mrs. B. — Morning visitors are generally received in the drawing-room. To preserve this apartment neat, and to exhibit good taste in its decorations and the arrangements of its furniture, are of some importance to the young mistress of a family. From these, strangers are apt to form an opinion of the character of its proprietor. The drawing-room is that part of a private house in which decorations and embellishments are most in place. It is there the graces of social intercourse are chiefly displayed; where learning relaxes from his gravity of feature; pedantry throws aside his gown and trencher; and wisdom, with the affability of benevolence, mingles in the amusements, and shares the feelings of the young, the gay, and the lovely. Everything, therefore, in the drawing-room, should be light and elegant: mirrors are here in character; and bouquets and flowering plants. On the tables may be displayed some of the labours of the fine arts, such as small specimens of sculpture and engravings. Oil paintings of a large and more important character are seldom seen upon the walls of a drawing-room, although those of a more light and airy description may there find a place; but, in general, the appearance of these in a drawing-room, of which the decorations are of a nature to throw a great variety of reflected lights upon a painting, argues a defect of knowledge of the art in the proprietor. It is agreeable to see the drawing-room tables exhibit a small and choice collection of engravings, or of water-coloured drawings; but it is better, I think, to be without them, unless they are specimens of the first character. It is here that the works of the poet, the dramatist, the novelist, and the traveller, may find an occasional resting-place; and while they display, in a degree, the taste and pursuits of the lady of the mansion, they may tend to give an interest, and afford topics for the transitory conversation of a morning visit. Memoirs, biography, reviews, and journals may be added to the list of books which are not unappropriate in the drawing-room. Nor do I mean to exclude those of a serious and moral nature, though their more suitable place is either in the library or the dressing-room, where, in seasons of privacy and abstraction, they are at hand to supply subjects for reflection and mental improvement. I am convinced it is needless to caution you, my young friend, not to permit any volumes to remain on your table which are at variance with the natural modesty and correctness of our sex, and that delicacy of mind, which, I believe, has hitherto been considered the great charm of Englishwomen. The works of Beaumont and Fletcher, Rousseau’s Confessions, Fielding’s novels, and some others, however they may be admired by the few, are becoming obsolete, and are therefore not very likely now to make their appearance on the tables of the young and fashionable; but there are many productions from modern pens, the perusal of which, I think, will afford you little gratification, and the possession of which would do little credit to your taste. Of this kind is the Don Juan, and some of the other poems of Lord Byron.

In the arrangement of the drawing-room for receiving morning visitors, the chairs should be placed so as to facilitate the colloquial intercourse of the strangers, without the necessity of a servant entering the room to place them; and this arrangement, whilst it is devoid of formality, should be done with some attention to good order. Ease, not carelessness, should predominate.

Plants and flowers are pleasing ornaments in a drawing-room, and give an exercise for taste in their choice and arrangement. They should harmonize in colour with one another, and with the furniture of the room. If it be white, pale yellow, pink and white flowers, with abundance of green leaves, should be preferred: if yellow, the most accordant colours will be, purple, violet and crimson; and if blue, white, blue, pink, orange and red. And let me also observe, that, though it may not be necessary for a lady to be a botanist or a naturalist, yet, it is awkward if she be ignorant of the names and characters of the flowers that adorn her drawing-room. To learn their names, something of their natural history, and (if they are exotics) of their native soil, is soon done, and such slight knowledge often promotes conversation between those who, from slight acquaintance, have with each other few subjects in common, and between whom, conversation, in consequence, flags, and becomes heavy.

It is almost unnecessary to add, that the occupations of drawing, music and reading, should be suspended on the entrance of morning visitors. But if a lady be engaged with light needle-work, and none other is appropriate in the drawing-room, it promotes ease, and is not inconsistent with good breeding to continue it during conversation; particularly if the visit be protracted or the visitors be gentlemen. It was formerly the custom to see visitors to the door on taking leave; but this is now discontinued. The lady of the house merely rises from her seat, shakes hands or courtesies, according as her intimacy is with the parties, and then ringing the bell to summon a servant to attend them, leaves them to find their way out of the house.

Mrs. L. — Is there not some awkwardness attending this if servants be not on the alert?

Mrs. B. — There is; but it is the duty of every mistress, to see that her servants understand, and fulfill what is requisite for the good order of her house, and the comfort of her visitors.

Section Two: Dinner Parties

Mrs. L. — How are dinner parties to be managed?

Mrs. B. — Cards for a dinner party should be issued a fortnight, three weeks, or even a month beforehand; and as dulness is less tolerable at one’s own table than at any other, care should be taken in the selection of the party, which cannot be otherwise than heavy and dull, if incongruously assembled. A very large party is not likely to be so lively and sociable, as one of moderate size. A remark has somewhere been made, that a dinner party should never be less in number than the graces, nor more than the muses, but certainly more than ten or twelve in number is not desirable. When a table is very long, the conversation, witticisms and pleasantries at one end, must be lost at the other. When, however, from prudential motives, it is an object to have a restricted number of dinner parties, they cannot, of course, be of so limited a size: it being settled by all strict economists, that the expense of dinner parties, is in proportion to the number given, and not to the size of them.

The extent of a party being determined, the next point to be considered, is the selection of the guests. It is fatal to good humour and enjoyment, to invite those to meet, who are known to be disagreeable to each other. The lively and reserved should be mixed together, so as to form an agreeable whole, the one amusing, and the other being amused. An equal number of ladies and gentlemen, neither all old, nor yet all young, should be so mingled, that the conversation may be as varied as the party, uniting the sense and experience of age, with the vivacity and originality of youth. The conversation must, in a great degree, however, be regulated by the host and hostess; who should be always prepared to rouse it, when it becomes heavy, or to change it, skillfully, when it is likely to turn upon subjects known to be unpleasant to any of their visitors. This kind of tact is the effect of habit and of associating with good company; though I see no reason why it may not soon be acquired by those who have been brought up in retirement, unless indeed an unfortunate degree of timidity exist, which must prove an obstacle in acquiring easy and fashionable manners, although it generally attends a pleasing and amiable mind.

Mrs. L. — When the party is formed, how is the table to be regulated?

Mrs. B. — The regulation of the table is a concern of some nicety; and in this every lady must first exercise her judgment as to its expense, and then show her taste in its arrangement, whatever her establishment may be: whether she have to fix upon her bill of fare with a housekeeper, or with a cook of fewer qualifications, her superintendance will still be necessary. She should be the best judge what dishes may be too expensive, too heavy, or too unsubstantial. It is an excellent plan to note down the cost of each item on the bill of fare; as in this which I have brought for your inspection. In this bill, however, I must remark, that the prices of the different articles are those of the most expensive period of the year in London. I have added a second column, in which is displayed the great economy of preparing at home, such things as may be done without great inconvenience, in almost any gentleman’s kitchen. And I ought not to omit remarking, that when economy is an important object, if the mistress of a family markets for herself, a dinner may be provided at a much less expensive rate, than when that is done by a cook.

No estimate can be given of the wines, the price of which varies, according to their age, qualities, and other circumstances; but it is well known that those who can afford to purchase this luxury in the pipe or barrel, drink it for nearly one half the sum which it costs those who obtain it in smaller quantities, and bottled, from the merchants. To provide these, however, is the province of the master of a family. In general, preserves form a part of a dessert, either West Indian or English; and when the latter are made at home, they are usually better in quality, and one half cheaper than those purchased at the confectioner’s.

Mrs. L. — Will you give me some idea of the best method of setting out and arranging a dinner table, for a party of sixteen, or twenty.

Mrs. B. — Fashion, the great arbiter of every thing connected with social life, varies the nature of the courses, and the quantity of viands which must be placed at one time upon the table; so that the dinner which might be considered as elegant at one time would have an air of vulgarity at another; particular directions, therefore, on this part of your inquiry, can scarcely be given, though by describing a dinner of three courses, for the present time, some idea may be given, which may be modified to any future change of fashion.

Thus, in the middle of the table is generally an epergne, filled with either real or artificial flowers, or it may contain a salad ornamented. A dish of fish is placed at each end of the table, one boiled and the other either fried or stewed: the requisite sauces being placed between these dishes and the epergne. Two tureens of soup, one white and the other brown, may be placed on a line with the fish, or on each side of the epergne. This is the usual plan of the first course. The second may consist of roasted and stewed meat, at the top and bottom of the table:—the choice of these must depend upon what happens to be in season. On each side of the epergne, where the soup was placed in the first course, may now be boiled chickens and a tongue, or a small ham, varnished and decorated. Between the top dishes and the epergne two small made dishes, or tureens with sauce, may fill up that space. The four corners must have covered dishes, which may contain either curry, patties, palates, riseaux, fricassee of mutton-chops, stewed rump-steaks, stewed mushrooms, stewed cucumbers, or any similar viands. Other vegetables are on a side-table, to be handed round by the servants. On removing this course, the epergne may be taken away; and, at some fashionable parties, a small table-cloth or napkin, which covers part of the table only, is also withdrawn. A third course generally consists either of two dishes of game, or of some kind of poultry, at each end of the table; or there may be but one dish of game at the bottom of the table and at the top a large dish of asparagus, sea-kale, or peas; in the centre may be a trifle, or some kind of fancy confectionary. The intermediate spaces, in the length of the table, may be occupied with a dish of prawns, at one end, neatly set up, and at the other by lobster-salad or a prepared crab. On one side of the centre dish may be a light pudding, on the other a tart or macaroni. At the corners, jellies, blancmange, tartlets, creams, or any other fancy confectionary.

The wines are placed upon the table at first, in six decanters, one of each being placed at each corner of the table, and one on each side of the epergne, whilst two bottles of some light French or Rhenish wine, undecanted and corked, and placed in silver or plated vases, fill up a space between the epergne and each end of the table. Small decanters of water, covered with an inverted tumbler, should be placed by every second guest, but malt liquors, cider, soda-water, ginger-beer, or similar beverages, are handed by the attendants when called for. In the interval of each course, champaign, hock, burgundy, or barsac, are handed round to each guest.. Cheese, with a fresh salad, follows the third course, and a glass of port wine is generally offered by the servants to each of the gentlemen.

When, according to the continental fashion, the cloth is allowed to remain on the table; or, according to the more general custom of this country, before it is removed, a silver, or a china or glass dish containing rose-water, is passed round the table, into winch each guest dips the corner of his tablenapkin, for the purpose of refreshing his mouth and fingers, prior to the appearance of the dessert.

The dessert necessarily varies with the season: when that will admit of ripe fruits, the most important, such as grapes, pine-apples, peaches, or apricots, must of course occupy the ends of the table; while the inferior fruits, such as strawberries and raspberries, with preserves and dried fruits, fill the corners and sides of the table. A Savoy cake, on an elevated dish, is very proper for the centre; wafers, and any other cakes, may fill up any spaces in the length of the table. In the summer a China pail of ice is generally placed at each end of the table, and served out on glass plates before the wine is circulated. Sometimes Noyeau, Curacoa, Dantzic, Constantia, or some other liquor, is handed to the guests in small glasses, immediately after the ice has been served; the pails and glass plates are removed before the servants leave the room.

The decanted wines placed on the table during dinner are white wines; either madeira, sherry, or bucellus; those circulated after dinner are port, madeira, and claret. Claret is generally contained in a decanter with a handle, and of a peculiar form. Directions to the cook should always be closed with strict injunctions to be punctual to time, and to send everything, which is intended to be eaten hot, to table in proper season. Carelessness in these two particulars should not be passed over without reprimand; and if the fault be repeated, it might be as well to part with a servant, who has either undertaken a place without possessing for it sufficient qualifications, or who is indifferent to the comfort of her master and mistress, to whom it is a most disagreeable circumstance to be anticipating for a length of time the announcement of dinner, and when announced, to find everything either chilled or overdone.

The butler, or footman, should be furnished with a plan of the dinner, drawn out in an intelligible manner, so that he may know how to arrange the dishes on the table: for as much of the elegance of effect, which is always desirable on a dinner-table, is produced by this arrangement, it ought not to be trusted to the taste or judgment of a servant. The diagrams I now show you are specimens of the usual manner in which this is done:

The butler and footman should have everything in the neatest order, at the side-board and on the table; with a sufficient quantity of glasses, knives forks, spoons, &c. in the room. They should be quiet and rapid in their movements; observant in supplying changes of plates, and in attending to the demands of each guest. The courses should be quickly removed, but without bustle.

It is always proper, if no housekeeper or butler be kept, that the mistress of her family should give very minute directions to the footman, to prepare the plate the day before a dinner-party is to be given. Wax lights should be in readiness, and the lamps, particularly those not in common use, should be cleaned- and trimmed.

The table, which is to be used, must be so proportioned to the size of the party, as neither to inconvenience the guests, by over-crowding them, nor yet to admit of too much space, which has always an uncomfortable appearance. The glasses of every description should look clean and bright; and the water in the decanters should be clear, and without sediment. The wines, when not in charge of a butler, should be given out in good time, to be properly decanted and cooled.

I am afraid you will think that these directions are more minute than is requisite; but I know that many a young housekeeper has been amazed at the bustle and confusion apparent amongst her servants at the hour of dinner, and has been mortified at the difficulty of procuring what was required, without being aware, that, had she previously enforced regulations like these, she would have brought them into such habits of order and method, as would have enabled them to discharge their duties easily and quietly. When once good habits are formed in our servants, they will seldom require such minute attention; for perceiving the advantages they themselves derive from them, they will generally continue the practice of them. Such servants will, of their own accord, clean and put away into their proper places, all the various articles which belong to their different departments. Confusion and breakage will be thus avoided, and the ordinary business of the following day not much interrupted.

Mrs. L. — Your instructions bring to my recollection the lively and amusing description of a badly arranged and badly conducted dinner in one of Miss Edgeworth’s stories. Though the scene of that dinner is Dublin, it is not difficult to call to mind some very similar to it in England. The table groaning under the weight of luxuries; the domestics hurried and flurried; first at one end of the room, and then at another, without having much notion what to do with themselves; the lady hostess, with settled anxiety on her brow, directing the proper position of each dish, and apparently more solicitous for the perfection of the coup d’ceil of her table, than for the flavour of her viands; and when after calling, commanding, and exhorting in vain the poor servant to put into its proper place either the trifle or the custard, her emphatic and reproachful exclamation admirably closes the scene, “Oh! Larry! Larry!”

But when dinner is announced, what form then takes place?

Mrs. B. — When dinner is announced, the gentleman of the house selects the lady most distinguished by rank, or respectable by age; or the one who is the greatest stranger in the party, to lead to the dining-room, where he places her by himself. If her husband be of the party, he takes the lady of the house to her place at table, and seats himself beside her: the rest of the party follow in couples; and the hostess arranges them according to their rank, or according to what she imagines may be their expectations; always, however, placing the greatest strangers amongst the gentlemen near herself. This arrangement should be effected in an easy, gentle manner, and with as little form as possible.

The trouble of carving generally devolves on the gentlemen next to the lady. The gentlemen around the table are supposed to pay every attention to the ladies next to them; and it is the duty of the servants to hand round the fish and soup, which are presumed to be generally eaten. It is not, now, the fashion for the presiding lady to pay those very particular attentions to her guests, which formerly was a formidable task. In this point, however, some discrimination must be shown; too much attention has the appearance of effort, and annoys; too little may offend. The lady of the house should never be so much engaged with these attentions as to render her unable to listen to conversation, or to keep it alive: her aim should be to give it an easy transition from one topic to another; and to guard it from dwelling long on one which is not likely to excite general interest. In fact, a gentlewoman is known in her own house. She may pass unnoticed elsewhere, because there may be nothing striking in her appearance; but at home, and at her own table, she is instantly discovered. It is with her manners as with her dress; she does not follow fashion blindly and immoderately, but rather moulds it into the superior form of good-breeding. It is customary in some houses, which are regarded as fashionable, for the master and mistress to sit together at the head of the table, leaving the lower end in charge of a son, or some male relation or friend; but this custom has never been sanctioned by general usage, and is so objectionable, as far as regards the attention and comfort which every guest has a right to expect from his host, that it is not likely ever to prevail. It is true that bad health, advanced age, or accidental circumstances may place a gentleman as a guest at his own table, but when these do not exist, his appropriate situation is, certainly, at the lower end of the table. The same objections do not apply to a lady resigning her situation to the gentleman who would otherwise be placed at her right hand; because, if he is to carve, he can do so with more ease when situated at the head of the table, and the lady is left more free to distribute her attention and conversation to those who surround her. To a young woman in particular this is allowable; the graceful deportment of a lady at her own table, which is generally so pleasing to her husband, would be much diminished, if she were either obliged to carve, or her attention were directed too much to the supplying the plates of her visitors. Ladies, however, who have been married some years, generally prefer to carve for themselves; and, as habit has made them expert, they manage it without being too much engrossed by it.

Mrs. L. — Although carving may not be absolutely essential in a lady, do you not think it a desirable art for every one to acquire?

Mrs. B. — Certainly. Every lady should be able, when occasion calls for it, to carve without awkwardness, and should know what are considered the delicate parts of every dish that comes before her, that she may be able to point them out to others. When she herself carves, she has to set an example to her servants of neatness and care; for besides the disagreeable appearance of a badly carved dish, the waste that attends it is not inconsiderable, and it should be remembered, that when carelessness in this particular, or indeed in any other, characterizes the head of a family, the example spreads throughout every other branch of it.

Mrs. L. — Will you oblige me by specifying, more particularly, the parts which are considered as the most delicate of those dishes which are usually placed at the head of the table?

Mrs. B. — Of a turbot the thickest part is considered the best; but the fins are regarded as delicacies, and a small portion of them should be offered to everyone to whom the fish is sent. Those, however, who care less for appearance and fashion, and are acquainted with this fish, prefer the back or brown side; and it certainly has more flavour than the white side.

Of Salmon a portion both of the thick and the thin part should be given: but of Cod, the thin part not being generally reckoned the best, the thick white flakes, with the sound and the firm parts about the head, are the most esteemed. The middle part of Soles, Haddocks, large Whitings, and Trout, is the preferable part, but the tail end is the best part of Mackarel. A part of the roe or milt and liver, should be distributed to each plate; and in helping flaky fish, such as cod and haddock, care should be taken to lift the flakes from the bone without breaking them.

Though few joints are placed at the head of the table, still it is desirable that every lady should be able to carve them judiciously. In a breast of Veal, the best slices are to be had from the brisket; in a leg of Lamb, from the middle, between the knuckle and the thick end. In the Calf’s head, the fleshy glandular portion near the neck, is the best; whilst the eye, neatly taken out with the point of the carving knife, and the palate, are the most delicate parts.

The breasts, the wings, and the merry-thoughts of all kinds of poultry, and feathered game, are the most esteemed, with the exception of the Woodcock, the legs of which are preferred to any other part. The tip of the wing of the Partridge is a morsel highly prized by the epicure in eating.

Mrs. L. — Can a lady refuse to take wine with a gentleman when requested?

Mrs. B. — It is not the custom to refuse the request, nor is it considered polite; though I think it may be done, provided the manner in which it is done, be so tempered by politeness as to avoid the unpleasantness of offending.

Mrs. L. — What is your opinion with regard to the discontinuance of the old custom of drinking healths?

Mrs. B. — I think the total omission of the old custom not altogether defensible; for, although the routine of drinking healths by every individual is a formality which may be well dispensed with, yet I should prefer the ancient fashion to be preserved, as far as regards the friends at whose social board we are guests, and whose attentions seem to claim some acknowledgement and tribute of respect on our parts. There is in my mind an apparent heartlessness in the present fashion; and a little of that honest warmth which characterized the rude hospitality of our forefathers would not detract from the refinement of the present age, but would increase the pleasures of the social table. Toasts, on the contrary, are properly exploded; for they restrained the liberty of the guest, and forced him to take more wine than he might desire; and although few were ever given in the presence of the ladies, yet those that passed after they had retired, kept the gentlemen from the drawing-room in the evening, which you may think a sufficient reason why the female part of society should discountenance the drinking of toasts.

Mrs. L. — Will you permit me to say, that I think the ladies retire, in general, too soon from the dining-room. I have perceived the lady of the house, frequently, restless and uneasy, until she could find an opportunity of carrying off the female part of her visitors; and as every gentleman to whom I have spoken on this subject has condemned this fashion, I should wish to hear your opinion as to the time at which the withdrawing should take place.

Mrs. B. — The custom for the ladies to retire soon after dinner is the relic of a barbarous age, when the bottle circulated so freely, and toast upon toast succeeded each other so rapidly, that the gentlemen of a company soon became unfit to conduct themselves with the decorum essential in the presence of the female sex. But in the present age, when temperance is a striking feature in the character of a gentleman; and when delicacy of conduct towards the female sex has increased with the esteem in which they are now held, on account of then superior education and attainments, the early withdrawing of the ladies from the dining room is to be deprecated; as it prevents much conversation which might afford gratification and amusement, both to the ladies and the gentlemen. The truth of this remark is almost generally acknowledged in polite circles; and it is not, now, customary for the ladies to retire very soon after dinner. A lapse in the conversation will occasionally indicate a seasonable time for the change to take place.

I may take this opportunity of remarking, that servants should be instructed to attend to the drawing-room fire, and to prepare the lights after dinner. Prints, periodical works, or other publications of a light kind, ought to be dispersed about the room, and are sometimes useful to engage the attention, when anything like ennui is observable. Coffee should be brought up soon, and the gentlemen summoned.

Mrs. L. — It is not usual, I believe, for a lady to be in full dress when she entertains a party at dinner

Mrs. B. — The dress of a lady at dinner parties, should be plainer at home than abroad; otherwise a reflection might be implied on such of her guests whose dress is inferior; but, in evening parties, the lady of the house is generally full dressed.

Section Three: Evening Parties – Balls

Mrs. L. — You have obliged me very much by these useful directions for conducting of a dinner party. Will you now give me some instructions on the management of evening parties?

Mrs. B. — Evening parties have various denominations, but differ from each other rather in the amusements than in the manner of conducting them. They consist of balls, at which, you know, dancing alone is the amusement:—routs, which comprehend a crowd of- persons in full dress assembled to pay their respects to the lady of the house, and to converse, occasionally, with such of their acquaintance as they may chance to encounter in the throng: — conversaziones, in which, as the term implies, conversation has the lead; but the tedium which this might occasion to some of the guests, by its unvaried continuance, is prevented by the occasional introduction of music and dancing: and card parties, which should be composed solely of those who take an interest in the only amusement they afford.

Mrs. L. — How long before a ball is given should the invitations be issued?

Mrs. B. — A month at least, or even six weeks; and the invitation (printed from a copper-plate on cards) is usually either in this form, or in the one that follows:

As the company is generally numerous at balls, it is neither necessary, nor is it expected, to be so select as at smaller parties. On these occasions the rooms may be well filled, although too great a crowd should be avoided. The majority ought, of course, to be juvenile, and the number of gentlemen should be equal to, or even exceed, that of the ladies.

I need scarcely remind you of the great advantage of being beforehand, in all the necessary preparations for parties of every kind. Early in the day, the sofas, chairs, and tables should be removed, as well as every other piece of furniture which is likely either to be in the way or to be injured: forms should be placed around the walls of the room, as occupying less space than chairs, and accommodating more persons with seats. A ball room should be brilliantly lighted, and this is done in the best style by a chandelier suspended from the centre of the ceiling, which besides adds much to the elegant appearance of the room. Lustres placed on the mantlepiece, and branches on tripods in the corners of the room, are also extremely ornamental.

Mrs. L. — I hope you also recommend chalking the floor, which is not only very ornamental but useful, as I know by experience, in preventing those awkward and disagreeable accidents which a slippery floor inevitably occasions amongst the lively votaries of Terpsichore.

Mrs. B. — A chalked floor is useful too in disguising, for the time, an old or ill coloured floor, which would otherwise form a miserable contrast to the elegant chandeliers, and the well dressed belles and beaux. When the season will allow it, we must not forget to fill the fire-place with flowers and plants, which, indeed, form an appropriate and pleasing ornament on the landing-places, and in other parts of the house through which the guests may have to pass.

In consulting the beauty of the fair visitants, those flowers should be selected which reflect colours in harmony with the human complexion; as, for example, the Rose, the early white Azalea, the white and pink Hyacinth, and other flowers of similar tints. There should not be an over proportion of green; for, as this colour reflects the blue and yellow rays, it is by no means favourable to the female complexion; and still worse are yellow and orange coloured groups, whether of natural or artificial flowers. In some degree, however, the flowers should be chosen to harmonize also with the colour of the paper, or the walls of the ball-room.

The music should always be good, as much of the pleasure of dancing depends upon it. Violins, with harp and flute accompaniments, form the most agreeable band for dancing.

The lady of the house, who is expected to appear in rather conspicuous full dress, should be in readiness to receive her guests in good time; allowing herself a few minutes leisure to survey her rooms, to ascertain that every thing is in proper order, and nothing defective in any of her arrangements. The arrival of her guests will be between the hours of nine and twelve.

A retiring room should be in readiness for ladies who may wish to disburthen themselves of shawls and cloaks; and here a female should be in attendance to receive them, and to perform any little office of neatness which a lady’s dress may accidentally require. Tea and coffee may also be presented in this room, if any be deemed necessary; but of late the custom of introducing these refreshments at balls has been nearly abolished.

Three male servants, at least, are necessary, and as many more as the sphere of life of the individual who gives-the ball sanctions. One servant should attend at the door of the house; and receiving the names of the company as they arrive, he should transmit them to another, who should conduct the party into the anti-room, while he in turn communicates their arrival to a third at the drawing-room door, who should announce them to the lady of the house. Her station should be as near the entrance of the room as possible, that her friends may not have to search for her to whom, of course, they wish first to pay their respects, and from whom they expect their welcome. As soon as a sufficient number of dancers are arrived, the young people should be introduced to partners, that they may not, by any unreasonable delay of their expected amusement, lose their self-complacency, and cast the reflection of dulness on the party. When the lady of the house is a dancer, she generally commences the dance; but when this is not the case, her husband should lead out the greatest stranger, or person of highest rank present: and while one dance is proceeding, la Maitresse du bal, if a French term be allowable, should be preparing another set of dancers to take the place of those upon the floor, as soon as they have finished. Nothing displays more want of management and method, than a dead pause after a dance; while the lady, all confusion at so disagreeable a circumstance, is begging those to take their places who have perhaps never been introduced to partners. There should be no monopoly of this delightful recreation, but all the dancers in the party should enjoy it in regular succession.

Refreshments, such as ices, lemonade, negus, and small rout cakes, should be handed round between every two or three dances, unless a room be appropriated for such refreshments. Supper should be announced at half-past twelve or at one o’clock, never later: and each gentleman should then be requested to take charge of a lady to the supper-room. Both with regard to the pleasure of her company, and her own comfort, La Maitresse would do well to discountenance the habit, which is sometimes sanctioned, of the gentlemen remaining long in the supper room after the ladies have retired.

Mrs. L. — Indeed, I entirely agree with you in this opinion, for when the gentlemen remain in the supper room, it frequently causes a formal party of silent and listless fair ones, who seem to consider this temporary suspension of their amusement as an evil of sufficient magnitude to rob their countenances of the smiles of cheerfulness and good humour, which they had worn during the preceding part of the evening. As our gentle islanders lose half their charms when they lose their good-humour, it is charitable to them to prevent, if possible, this half hour of discomfiture. Of what, my dear madam, should a supper for such a party consist? Is it an expensive addition to the entertainment?

Mrs. B. —The variety of little delicacies of which suppers generally consist, makes them rather expensive. The table is usually crowded with dishes, which, however, contain nothing of a more solid nature than chickens, tongue, collared eels, prawns, lobsters, trifles, jellies, blanchmange, whips, fruit, ornamental confectionary, &c. French wines are frequently presented at suppers. As it would be scarcely possible to seat a very large party at once at a supper table, it is advisable to keep one part of the company dancing in the ball room, whilst another is at supper: and, even in this case, the gentlemen need not be seated, nor sup until the ladies have retired. Very little apparent exertion is necessary in the lady of the house, yet should she contrive to speak to most of her guests some time during the evening, and to the greatest strangers she should pay more marked attention.

Section Four: Evening Parties – Routs

Mrs. L. — What ceremonies are to be observed at routs?

Mrs. B. — The preparations for a rout, with the exception of lifting the carpet, chalking the floor, and providing music and a supper, are similar to those for a ball. The same announcements are requisite; the lady of the house is required to receive her guests in the same manner; and refreshments are to be provided in the waiting-room: but, farther, the assembled groups are left to amuse themselves, if amusement can be found in a crowd resembling that which fills the lobbies of a theatre on the first night of a new performance. To a person unacquainted with fashionable life, nothing can appear more extraordinary than the influence of fashion in these gregarious assemblies. The secret, however, is this : — few expect any gratification from the rout itself; but the whole pleasure consists in the anticipation of the following days’ gossip, which the faintings, tearing of dresses, and elbowings which have occurred, are likely to afford. To meet a fashionable friend next day in the park, without having been at Lady A —’s, would be sufficient to exclude the absentee from any claim to ton, while to have been squeezed into a corner with the Marchioness of B —, or the Duchess of C — is a most enviable event, and capable of affording conversation for at least ten days.

Section Five: Evening Parties – Conversaziones

Mrs. L. — Are conversaziones conducted in the same manner?

Mrs. B. — Not exactly. Conversaziones are more select meetings both in respect to the number and the characters of the individuals who are invited. To routs the invitations are general and unlimited; to conversaziones they are limited, and the individuals are, at least, supposed to possess a taste for information, whether obtained from books or from conversation.

This description of evening amusement is not, however, general, but is confined either to literary circles, or to those persons of rank and fortune who wish to patronize literature. When you wish to give a conversazione, the party should be selected with some care; and, although, persons of the same pursuits should be brought together, yet, individuals of the most opposite characters and acquirements should also be invited, to give variety and interest to the conversation, which is the object of the assembly. The tables should be spread with the newest publications, prints, and drawings: shells, fossils, and other natural productions should, also, be introduced to excite attention and promote remark.

Mrs. L. — This is a most rational species of entertainment. Why is it so little in fashion?

Mrs. B. — One cause of its rarity is the mania which prevails for music, without which no species of entertainment is regarded worthy of attention. This is a circumstance to be lamented, for nothing would contribute more to the general diffusion of information, and consequently to the improvement of society.

Section Six: Evening Parties – Card Parties

Mrs. L. — How are card parties conducted?

Mrs. B. — The invitations to these are similar to those issued for routs and balls, with the change of the word “quadrilles,” to “cards.” As many should be invited as will fill up a certain number of whist tables, with the addition of a loo or round table. Tea and coffee are handed to the guests on their arrival, and wine, cakes, and ices are handed round to the players at intervals during the evening. Each whist table should be furnished with at least two new packs of cards, differently coloured on the backs, besides counters for markers. The lady of the house generally fixes the value of the points, which determine the game; and she should, also, be prepared to change the players at table, as soon as the rubber is declared to be over. As all the company is not always engaged in play, the lady of the house, as well as her husband, should remain disengaged, to lead into conversation those who are strangers to one another, and to promote the general amusement of the guests.

Mrs. L.—According to your account, conversaziones and card parties may be united?

Mrs. B. — Certainly: and these are, perhaps, the most rational description of evening entertainments in the metropolis. The introduction of cards, takes off the air of pedantry which is supposed to pervade a pure conversazione, while the introduction of conversation at card parties, sets aside the character of gaming, which might be attached to a party met solely for the purposes of play. Many of our ablest men of science and in literature, are fond of a hand at whist, and would willingly go to such a mixed party, although they would hesitate to attend a party purely conversational, or convened solely for card playing.

Such are the forms of visiting in London and its immediate neighbourhood. Perhaps in other parts of the kingdom there may be, in some few particulars, a difference in form, but I do not apprehend that to be the case in any essential points. But it is now time to dress for dinner, and I am afraid this conversation is not closed before you are completely tired of its minuteness in detail.