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 21Q Aberdeen finds more lime for furthering the benevolent schemes so dear to her heart. Lady Dudley's term as Vicereine (1902-3) was made memorable by her initiation in 1903 of a scheme for providing district nurses in the poorest and most remote parts of Ireland. For a portion of the year, Lord and Lady Dudley and their family lived in a delightful country house in Connemara, and in the course of their motoring tours, far out in the wilds, visited the peasantry in their desolate cabins. It was the neglect of the sick which she noticed, owing to the inaccessibility of doctor and nurse, which moved Lady Dudley to start her nursing scheme. King Edward In Ireland She had the happy privilege of introducing King Edward and Queen Alexandra into some typical Irish homes in Connemara during the visit of their Majesties to Ireland. On one occasion they entered a weaver's cottage, only a few feet square, and so low that the Queen had to stoop very much to enter. The family were at tea, and her Majesty patted the tanned faces of the bare- legged boys and girls, and chatted gaily with This series will LADV OP QUALITY the awe-struck parents. Then, seeing some Connemara tweed on the loom, she purchased thirty-five yards of the material. It has never happened before that a Vicereine has had the happy privilege of bringing a Queen to buy direct from the peasant's loom. Notable Vicereines Amongst the Vicereines of modern times, the late Lady Cadogan will be remembered for the indefatigable manner in which she devoted herself to her public duties through- out the long term of seven years (i 895-1902) in which her husband was I>ord-Lieutenant. Sh3 was a notable hostess, to the manner born, and the Castle during her reign was a gay social centre. Lady Cadogan also gave great attention to encouraging the silk, poplin, and linen industries of the country. The position of Vicereine of Ireland may be difficult and arduous enough, but it affords great possibility for interesting and benevolent work, and the opportunity for promoting a friendly feeling with the Sister Isle not only in social and industrial aspects, but in connection with her national literature, art, and drama. be contijiiied. Condnued /rotit fage 6j, Part I No. DINNER-PARTIES By Mrs. HUMPHRY ("Madge") The Value of English Servants— Table Display— Arrangement of "Wine Glasses— The Art of Eating CVERYTHiNG eatable is handed at the left of the diner, but wine is always poured out on his right. If offered a choice of wines, he indicates the glass appropriate to the one he prefers. If only one wine is offered, the servant says, " Hock, sir ? " " Champagne, sir ? " And the diner replies by a slight nod, or a quiet "Yes" or " No." Well-trained servants understand in a moment. The Value of Engrlish Servants There are no such servants as the English. They are the envy of the well-to-do of all nations. Noiseless, attentive, trained to impassivity of countenance but alertness of observation, they appear to read the thought and anticipate the wishes of those on whom they wait. Their perfect courtesy occa- sionally excels that of their employers. Many a parvenu is dependent on his English butler for initiation into the minutiae of social customs, just as his wife finds an experienced lady's-maid helps her to observe " correctness " of attitude on every occasion. It is, of course, 'an almost unpardonable offence on the part of a servant to drop either spoon, fork, or any other appliance used, with a startling clatter. In the handling of plates and dishes, and the spoons and forks in use therewith, the utmost caution should be exercised, and no servant should be per- mitted to serve at a dinner-party unless he or she has been perfectly drilled in that respect by the mistress or one of the upper servants. There is some difference of opinion as to whether late arrivals should be waited for. Should he or she be a person of social import- ance, it is usual to wait a quarter of an hour or twenty minutes ; but in other cases five minutes' grace is quite sufficient. It would be a rudeness to the punctual guests to keep them waiting for their dinner until some unpunctual and quite unimportant guest turned up. The servant who attends to the hall-door is always told beforehand how- many guests are expected, and he or she informs the cook directly the last of the number has arrived. The soup or the hoYS d'ceuvres are sent into the dining-room, and the butler, footman, or parlourmaid goes to the drawing-room, opens the door, and, advancing a few paces into the room, says. "Dinner is served." The old-fashioned formula, " My lady (or madam) is served," has almost disappeared. Then begins the procession to the dining-