USA > Ohio > Lucas County > Toledo > Hubbell's Toledo blue book: a family and social directory of Toledo and vicinity 1897/1898 > Part 16
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South 1427 Mrs. Charles B. Greene. Miss Effie E. Greene. Mr. Amos R. Greene.
South 1501 Mr. and Mrs. E. Warren Fish.
South 1509 Mr. and Mrs William Burge. Miss Daisy Burge.
South 1511 Mr. and Mrs. James M. Eckels. Miss Cora M. Orwig. South 1513 Mr. and Mrs. Charles A. Keil. South 1527 Mrs. Stephen A. Trowbridge. Mr. Edward L. Trowbridge.
You can examine papers without interruption at the HOME VAULTS.
which have a practical effect on the tone The Kranich & Bach Piano has patents
J. W. GREENE & CO.
PYTHIAN CASTLE
Office, Jackson Avenue and Water Street. Wholesale Yards, Ironville, East Toledo.
CHESBROUGH LUMBER CO.
D. F. RICHARDSON, WINES, BEER SETS, 305 Summit Street. PUNCH BOWLS.
STREETS ALPHABETICALLY. 267
TWENTY-SECOND STREET .- Continued.
South 1227 Mr. Nelson Gill Trowbridge.
South 1521 Mr. and Mrs. Thomas N. Bierly.
South 1525 Mr. and Mrs. William H. Parmenter. Mrs. Harvey Parmenter. Miss Jesse Parmenter. Mrs. Sidonie Zahm.
South 1611 Mr. and Mrs. Julius T. Frey.
South 1615 Dr. and Mrs. L. K. Maxwell.
Mr. Vernon C. Maxwell.
South 1619 Mr. and Mrs. Reuben Roe. Mrs. Edward Stock. Miss Mary Roe.
107 Miss L. Louise Claflin. Mrs. D. B. Claflin.
126 Mr. and Mrs. Horace C. Durand. Miss Ina C. Durand.
130 Mr. and Mrs. Jay C. Tillinghast.
141 Mr. and Mrs. A. Bentley. Miss Ethel Bentley. Mr. James Bentley. Mr. Thomas Bentley.
145 Dr. and Mrs. Thomas Hubbard. Miss Sarah C. Hubbard. Miss Abigal Hubbard. Mr. George Hubbard.
217 Mr. and Mrs. Watson C. Crabbs. Mr. Frank W. Crabbs.
218 Mr. and Mrs. A. N. Young.
Mr. Frederick H. Young.
223 Mr. and Mrs. Walter J. Chase. Miss Lucile Chase. Mr. Walter N. Chase. Mr. Arthur J. Chase.
228 Mr. and Mrs. Frank E. Tracy.
Miss Martha O. Tracy.
Miss Katherine Tracy.
Mr. Fred D. Tracy.
Mr. James F. Tracy. Mr. Thomas O. Tracy.
324 Mr. and Mrs. H. R. Alcorn.
328 Mrs. A. M. Tredwell. Mr. William Forrest Tredwell.
Mr. Alfred M. Tredwell.
Mr. Samuel H. Deverell.
HOME SAVINGS BANK issues money orders on all parts of the world
J. P. MCAFEE, MANAGER.
UNION CENTRAL LIFE
J. A. BARRINGER, M. R. DAVIS, H. E SIMON, General Agents.
301 to 305 Chamber of Commerce, TOLEDO, OHIO. H. C. A. EHLERT. J S HOLLISTER, M. ROMMEL, Special Agents.
Bell,
Harrison, 390
956
956 Bell, - Harrison, 390
D. F. RICHARDSON, ENGAGEMENT AND WEDDING 305 Summit Street. . ... GIFTS . .. .
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TOLEDO BLUE BOOK.
TWENTY-THIRD STREET.
118 Mr. and Mrs. John R. Boice.
124 Mr. and Mrs. Frederick Boice.
130 Mrs. Charles I. Scott. Mrs. J. B. Petit. Miss Elizabeth Scott. Mrs. James E. Richards.
J. A. BARRINGER, M. R. DAVIS, H. E. SIMON, General Agents. H. C. A. EHLERT, J. H. HOLLISTER, M. ROMMEL, Special Agents. 301 to 305 Chamber of Commerce, TOLEDO, OHIO.
Kirschner, Wideman & Co.,
REAL ESTATE, LOANS, RENTING ADENCY,
....
. FIRE AND LIFE INSURANCE,
. .
Rooms 27, 29 & 31 "Che nasby."
Telephone 237.
J. P. MCAFEE, MANAGER, UNION CENTRAL LIFE.
A savings account is a friend in adversity.
most durable as well as easiest running The Standard Sewing Machine is the
J. W. GREENE & CO.
PYTHIAN CASTLE
269
ETIQUETTE NOTES.
ETIQUETTE NOTES.
A FEW PARAGRAPHS OF ETIQUETTE ARRANGED FOR THE CONVENIENCE OF BUSY FOLKS.
INVITATIONS, CARDS AND VISITS.
" The old traditions of stately manners, so common to the Washington and Jefferson days, have almost died out here, as similar manners have died all over the world. The war of 1861 swept away what little was left of that once important American fact-a grandfather. We began all over again ; and now there comes up from this newer world a flood of ques- tians : How shall we manage all this? How shall we use a fork? When wear a dress-coat? How and when and on whom shall we leave our cards? How long and for whom shall we wear mourning? In fact, there is one great universal ques- tion, what is the etiquette of good society?"-(Mrs. John Sherwood.)
Now in ten different books on etiquette, which we have consulted, we find ten different opinions upon the subject of first calls, as between two women. We cannot, therefore, pre- sume to decide where so many doctors disagree, but give the commonly received opinion as expressed by the customs of New York society.
When should a lady call first upon a new and a desirable acquaintance? Not hastily. She should have met the new and desirable acquaintance; should have been properly intro- duced; should feel sure that her acquaintance is desired. The oldest resident, the one most prominent in fashion, should
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call first; but if there is no such distinction, two women need not forever stand at bav, each waiting for the other to call.
First calls should be returned within a week. If a lady is invited to any entertainment by a new acquaintance, whether the invitation come through a friend or not, she should imme- diately leave cards, and send either a regret or an acceptance. Whether she attend the entertainment or not, she should call after it within a week. Then having done all that is polite, and having shown herself a woman of good breeding, she can keep up the acquaintance or not as she pleases.
Ladies can, and often do, write informal invitations on the visiting card. To teas, readings and small parties may be added the day of reception. Every invitation can be sent by post now, except an invitation to dinner, and that must always be sent by private hand, and an answer must be immediately returned in the same formal manner.
After balls, amateur concerts, theatrical parties, garden parties or "at homes" cards should be left by all invited guests within a week after the invitation, particularly if the invited guest has been obliged to decline. These cards may be left without inquiring for the hostess, if time presses; but it is more polite to inquire for the hostess, even if it is not her day. If it is her reception day, enter and pay a personal visit. After a dinner, one must inquire for the hostess and pay a personal visit.
It is not considered necessary to call again or leave cards after a tea or a reception, the hostess calls on all those who visited her on either occasion. A lady leaves her cards as she enters the hall, pays her visit, and the etiquette of a visiting acquaintance is thus established for a year. She should, how- ever, give a tea or reception, asking all her entertainers. It is not necessary to leave a card for a guest on reception days.
In calling on a friend who is staying with people with whom you are not acquainted, always leave a card for the lady
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ETIQUETTE NOTES.
of the house. It is never proper to call on a guest without asking for the hostess.
Strangers staying in town who wish to be called upon, should send their cards by post, with address attached, to those whom they would like to see. We have been asked by many : "To whom should the answer to an invitation be ad- dressed?" If Mr. and Mrs. Brown invite you, answer Mr and Mrs. Brown, if Mrs. Brown invites you answer Mrs. Brown. We notice that on all English cards the "R. S. V. P." is omitted, and that a plain line of English script is engraved, saying : "The favor of an answer is requested." Nothing should be printed on a card except the three letters " P. P. C." No such words as " accepts, " "declines," "regrets," should be written on a card.
Card to inquire after friends during illness must be left in person, and not sent by post. On a lady's visiting card must be written above the printed names, "To inquire," and noth- ing else should be added to these words. These cards should be replied to by cards with, "Thanks for kind inquiries" written below the owner's name. These cards are generally sent by post, as they are dispatched while the person inquired after is still an invalid, although convalesing.
Cards of condolence can be left as late as the week after the event, which occasions them, but should be sent as soon as possible. The cards are left at the door by the person inquiring for the afflicted persons, and one card is as good as half a dozen. When persons, who have been in mourning, wish to re-enter society, they should leave cards on all their friends and acquaintances, as an intimation that they are equal to paying and receiving calls. In cases where cards of inquiry have been left, they should be replied to by cards with "Thanks for kind inquiries" written upon them .- (Mrs. John Sherwood.)
An invitation to an afternoon tea, an "at home," or a church wedding, does not require a regret; but a card by post
272
TOLEDO BLUE BOOK.
to represent you when you are unable to be present. An invi- tation to a home wedding or reception requires a written acceptance or regret.
The turning down of the corner of the visiting card has gone out of fashion.
One does not leave cards at an evening reception.
If the mother and a married daughter are both receiving, it is the proper thing to leave a card for each of them.
When calling, one leaves a card whether one's hostess is at home or not.
A clergyman's visiting card should be worded in this way: "Reverend Francis Brown Stevens." The address should be in the lower left hand corner.
Answers are requested to all invitations except to those to an " at home," an afternoon tea or a church wedding.
An invitation to a clergyman and his wife should be addressed to "The Reverend and Mrs. John Smith."
LAYING AND SERVING THE DINNER TABLE.
The table should be covered with a cotton-flannel table- cloth (or silence cloth), white. if the table-cover is the ordinary damask ; red, if the open work table-cover is to be used. The tablecloth, if of white damask, should be ironed with one long fold down the middle; the red velvet carpet, or ornamental cover is laid down the center to afford a relief of color to the epergne resting upon it. Above this stands a large silver salver, lined with reflecting glass, on which Dresden swan and silver lilies seem floating in a lake. The butler measures with his hand, from the edge of the table to the end of his middle finger, and places the first glass or water-goblet, and the claret, wine, hock and champagne glasses are grouped about it. A plate is put at each place, large enough to hold the majolica plate with the oysters. At each of the four corners of the
273
ETIQUETTE NOTES.
table stand four ruby glass flagons set in gold, silver gilt vases, with centers of cut glass, hold the bonbons and smaller fruits. Four candelabra hold up red wax candles with red shades, and flat glass troughs, filled with flowers, stand opposite each place. The ornamentation of the dinner table is high rather than low in modern fashion. High candlesticks, high vases, high glasses for the flowers, and tall glass compotiers. A favorite device for a salt cellar is a silver vase about two inches high, with a shell for salt. The napkins are simply folded contain- ing a roll or slice of bread. Two knives, forks and spoons, all of silver, a soup spoon and an oyster fork being the usual number laid at each plate At each place, as the servant draws back the chair, the guest sees a bewildering number of glass goblets, wine and champagne glasses, several forks, knives and spoons, and a majolica plate holding oysters on the half shell, with a lemon in the center of the plate. At his right hand a goblet for water, two of the broad, flat, flaring shape of the modern champagne glass. (Some people are using the long vase-like glass of the past.) A beautiful Bohemian green glass for the hock, a ruby-red glass for the claret, two other large white claret or bergundy glasses, and three wine glasses. After the guests are seated the servants pass red and black pepper in silver pepper-pots. After the oysters are eaten, plates are removed and two kinds of soup are passed-a white and a brown. The service is a la russe; that is, everything is handed by the servants. Nothing is seen on the table except the wines (and only a few of these), the bonbons and the fruit:
On the sideboard or table should be a row of large forks, a row of large knives, a row of small ones, a row of table- spoons, sauce-ladles, desert-spoons, fish-slice and fork, a few tumblers, rows of claret, sherry and madeira glasses, and the reserve of dinner-plates. On another table should be placed the finger-bowls and glass dessert-plates, the smaller spoons and coffee cups and saucers. On the table nearest the door should be the carving-knives and the first dinner-plates to be 18
274
TOLEDO BLUE BOOK.
used. Here the butler divides the fish and carves the piece de resistance, the fillet of beef, the haunch of venison, or the turkey. It is from this sidetable that all the dinner should be served; if the dining room is small, the table can be placed in the hall or adjacent pantry. With the fish should be served chablis or some kind of white wine; with the soup, sherry ; with the roast, claret and champagne. Sparkling wines, hock and champagne, are not decanted, but are kept in ice pails, and opened as required. On the sideboard is placed the wine decanted for use, and poured out as needed ; after the game has been handed, decanters of madeira and port are placed before the host, who sends them round to his guests. No tablespoons should be laid on the table, except those to be used for soup, and the extra spoons, cruets and casters are put on the sideboard. Hot dinner-plates are prepared when the fish is removed, and on those hot plates the butler serves all the meats; the guests are also served with hot plates before the en/ries, except pate de foie gras, for which a cold plate is necessary. A vegetable is served with each course, potatoes with the fish, asparagus, egg-plant or any preferred vegetable with the roast. Some discretion should be shown by the servant who passes the entries. A large tablespoon and fork should be placed on the dish, and the dish held low at the left hand of the guest. After the game is served comes the salad and cheese, then the ices and sweets, and then cheese savourie or cheese fondur. This is only a toasted cheese, in a very elegant form, and is served in little silver shells, sometimes as early in the dinner as just after the oysters, but the favorite time is after the sweets. The dessert is followed by the liqueurs, which should be poured into very small glasses, and handed by the butler. When the ices are removed, a dessert-plate of glass, with a finger-bowl, is placed before each person. Pretty little fanciful doylys are now also put under the finger-bowl, merely to be looked at. Large and handsome napkins should lie at each plate; but removed when the first course is brought, and with each finger bowl should be a colored napkin. After the
275
ETIQUETTE NOTES.
fruits go round the sugar-plums and a little dried ginger are passed before the coffee. The gentlemen are left to wine and cigars, liqueurs and cognac ; and the ladies retire to the draw- ing-room to chat and take their coffee.
MRS. JOHN SHERWOOD.
LUNCHEON.
An English luncheon is exactly what a plain American dinner was formerly. In this country one waiter generally remains during the whole meal, and serves the table as he would at dinner-only with less ceremony. If a hot luncheon is served, it is not etiquette to put the vegetables on the table; they should be served. The table is already full of the articles for dessert, and there is no place for the vegetables. At an informal luncheon the hot entries or cold entries are placed before the master or mistress, and each guest is asked what he prefers. If a lady gives a more formal lunch, and has it served a la russe, the first entrie-let us say chops and green peas -- is handed by the waiter, commencing with the lady who sits on the right hand of the master of the house. This is followed by vegetables, plates having been renewed, a salad and some cold ham can be offered. The waiter fills the glasses with sherry or offers claret. When champagne is served at lunch, it is immediately after the first dish has been served, and claret and sherry are not then given, unless asked for. After the salad a fresh plate, with a dessert-spoon and small fork upon it, is placed before each person. The ice cream, pie or pudding is then placed in front of the hostess, who cuts it and puts a portion on each plate. After these dainties have been discussed a glass plate, serviette and finger-bowl are placed before each guest for fruit. The servant takes the plate from his mistress, after she has filled it, and hands it to the lady of first consideration, and so on. Tea and coffee are never served after luncheon in the drawing-room or dining-room.
276
TOLEDO BLUE BOOK.
Table mats are no longer used in stylish houses, either at luncheon or at dinner. Menu-cards are never used at luncheon. Salt cellars and small water carafes may be placed up and down the luncheon table.
MRS. JOHN SHERWOOD.
HIGH TEA.
The table for a " High tea" is usually arranged without a tablecloth; at each place should be a plate doyly and a tumbler doyly; in the center of the table an embroidered center piece, in colors, in harmony with the table decorations and the flowers it is intended to use. At the head of the table, upon an embroidered square, are laid the tea service, the urn, the cups and saucers, the cream pitcher, sugar basket, etc. At the other end upon another embroidered square may be placed the peice de resistance of the "High tea." Scattered about on circular doylys are the dishes of jelly, preserves, pickles, sweet and sour, olives, cakes, etc. At each place, resting upon the plate doily, should be a handsome plate and the necessary silver and goblet, a bread and butter plate and a salt cellar. All the cold dishes are placed upon the table before the meal is announced, and the hot ones served immediately upon the guests being seated. Broiled chicken and waffles, fried oysters and hot biscuits and creamed chicken are always in order. Hot buttered and hot dry toast belong properly to the high tea, as do the chicken and lobster salad. The tea and coffee are served with the meat. Generally the sweet portion consists merely of cake, jelly and preserves. Ice cream is sometimes served and whipped cream or charlotte russe. Thin slices of white and brown bread, carefully buttered, make a welcome addition to the menu. A high tea is served in courses like a dinner, excepting with less formality.
277
ETIQUETTE NOTES.
WEDDINGS.
An afternoon wedding usually takes place between half past two and half past three o'clock; an evening wedding between half past seven and half-past eight, and a morning wedding at twelve e'clock (high noon.)
It is customary to seat a wedding party at small tables.
Presents should be sent to the bride even if your acquaint- ance is only with the bridegroom.
At a "seated supper" the bride and bridegroom are placed at the side of the table in the center; the family of the bride are next the bridegroom, and vice versa. The bride gives souvenirs to her attendants, the bridegroom to the best man and ushers.
The bride's mother usually attends to the sending out of the " at home" and announcement cards.
At a church wedding the usher escorts each lady to her seat, offering his arm, which she should accept If a party of ladies are together each should wait her turn to be properly conducted to her place.
Pieces of silver, sent as wedding presents, should be marked with initials of the bride.
The linen furnished by the bride should have the initials of her maiden name upon it.
The bride's family furnish the carriages for the bridal party. The bridegroom furnishes a carriage for the clergy- man, also one that takes him and his best man to the church. -Ladies' Home Journal.
Very few people have the golden opportunity of living together for fifty years in the holy estate of matrimony. A card printed in gold letters, announcing that John Anderson and Mary Brown were married, for instance, in 1830, and will celebrate their golden wedding in 1880, is generally the only golden manifestation.
278
TOLEDO BLUE BOOK.
For a silver wedding the cards are issued, printed in silver, somewhat in this style :
1856. 1881. Mr. and Mrs. Carter
request the pleasure of your company on Wednesday, October the twenty-seventh, at eight o'clock. Siver Wedding. John Carter. Sarah Smith.
Tin weddings, which occur after ten years have passed over two married heads, are signals for a general frolic.
Wooden weddings occur after five years of marriage, and afford the bride much refurnishing of the kitchen, and nowa- days some beautiful presents of wood carving.
The twentieth anniversary of one's wedding is never celebrated. It is considered very unlucky to even allude to it. MRS. JOHN SHERWOOD.
MATINEES AND SOIREES.
A matinee is a social gathering before dinner, from two till four or half past. A soiree is a social gathering early in the evening, called an "evening party." It need not exclude dancing, but dancing is not its excuse for being. It means a very bright conversazione, or a reading, or a musicale, with pretty evening dress (not necessarily ball dress), a supper and early hours.
279
ELIQUETTE NOTES.
In no modern form of entertainment can we better pro- duce this finer atmosphere, this desirable sympathy between the world of fashion and that of thought, than by matinees and soirees, when given under favorable circumstances.
There are many advantages in a morning party. It affords to ladies, who do not go to evening receptions, the pleasure of meeting informally, and is also a well chosen occasion for introducing an author of celebrity, a new pianist or singer. Many ladies have their matu ers on some one of the national holidays - Washington's birthdây, Thanksgiving or Decoration day. On these occasions a matinee is well attended by gentle- men. It is proper to offer a very substantial buffet, as people rarely lunch before two o'clock, and will be glad of a bit of a bird, a cup of bouillon or a leaf of salad.
When a hostess takes the pains to issue an invitation to a soiree a week or a fortnight before it is to occur, she should be repaid by the careful dressing and early arrival of her guests. It may be proper to go to a reception in a bonnet, but never to a soiree. Of course, a certain exclusiveness must mark all our matinees and soirees. They would fail of the chief element of diversion if one invited everybody. The hostess may bring about the most genial democracy if she manages properly.
MRS. JOHN SHERWOOD.
FLORAL TRIBUTES AND DECORATIONS.
One of the most regal lunches, given to twenty eight ladies, set the fashion for using little gilt baskets, with covers opening on either side of the handle. These pretty baskets had on each side a bunch of flowers peeping out through the open cover, and on the gilt handle was tied a ribbon corres- ponding in color to the flowers. One of them having soft, pink rosebuds of exceeding size and loveliness on one side and a bunch of lillies-of the-valley on the othes, with a bow of pink satin ribbon on the handle.280
TOLEDO BLUE BOOK.
A floral bag, an ingenious plan by which roses may be hung at the side of the wearer at a dinner, has been invented. The roses or other flowers are tied together with wires, in the shape of a reticule, and a ribbon and pin provided, so that the lady may fasten her floral trophy at her side.
Among the typical baskets that shall say bon voyage to those friends who are leaving these shores for foreign parts, are floral ships, anchors, stars, crosses, mottoes, monograms and the national flag.
Baskets of flowers and the odornments of the epergne for a table are very apt to be all of one flower. Some tables are set with scarlet carnations alone, and the effect is very fine.
The floral decorations at weddings this year have reached a degree of splendor and elaborateness quite beyond anything ever attempted before.
The great number of bouquets sent to debutants is often embarrassing. The present fashion is to have them hung, by different ribbons, on the arm, so that they look as if almost a trimming to the dress.
The large fountain bouquet reaching to the end of the skirt, has become the fashion for brides. It is composed of orchids, long-stemmed roses and trailing vines.
In Eighteen Ninety-seven the American Beauty is the favorite flower.
MRS. JOHN SHERWOOD.
COMFORTS OF PERFECT SERVICE.
Miss Parloa's closing lecture before the New York Y. W. C. A. was full of interest and instruction to the housekeeper who realizes the importance of careful table service, the proper care of china, glass, silver and steel. Among thè certain definite rules laid down for all houses, simple or elegant, is that the dining room, to be at its best, should be well lighted and thoroughly ventilated; the chairs with backs almost
281
ETIQUETTE NOTES.
straight, and the table broad. A thick silence cloth of cotton- flannel should be placed under the tablecloth, to give body to it and to deaden the sound. The table linen should be as fine as the purse allows. Great stress was laid by Miss Parloa on the importance of having a table always dainty and well appointed, whether guests are present or not. In setting the table the cloth must be put on perfectly true and even. Knives and spoons should be placed at right, forks at left, having the handles just reaching the edge of the table, the knife with the sharp edge in and the forks turned down. Tumblers should be placed at the right and at the point of the knife. The napkins can be placed at one side or in the plate, if fresh ; individual butter or bread plates at left; serving at the left, except the pouring of water. Large dishes, like platters, should be carried in the hand in passing, small dishes on the tray. Miss Parloa prefers carving done at the table, and advises all women to make the art their own. Promptness in service is also important, as well as the dictum to see that hot dishes are hot and cold dishes cold. Regarding the care of silver, the opinion was given that if thoroughly washed in hot suds and rubbed dry with soft, clean towels each time it was used, a general cleaning once a month would be quite suffic- ient. The old custom of keeping silver, when not in use, in flannel bags is now condemned on account of the sulpher used in the manufacture of the flannel. Bags of Canton flaunel for large pieces of silver, as well as compartment bags for each knife or fork, will be found invaluable. Ivory-handled knives require special care, the handles being never allowed to go in the dish pan. Spots can be removed and polished surface restored to ivory handles by powdered pumice stone and water, if accompanied by exceedingly vigorous rubbing.
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