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Discovering Diverse Content Through
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the skin.
“Blanquette”—Any white meat
warmed in a white sauce, thickened with
eggs.
“Bouillon”—A clear broth.
“Bouquet”—A sprig of each of the
herbs used in seasoning, rolled up in a
spray of parsley and tied securely.
“Café au lait”—Coffee boiled with milk.
“Café noir”—Black coffee.
“Camembert”—A brand of fancy
cheese.
“Canapé”—Usually toast with cheese
or potted meat spread upon it.
Sometimes made of pastry.
“Cannelon”—Meat stuffed, rolled up
and roasted or braised.
“Capers”—Unopened buds of a low
trailing shrub grown in southern Europe.
Pickled and used in sauces.
“Capon”—A chicken castrated for the
sake of improving the quality of the
flesh.
“Caramel”—A sirup of burnt sugar,
used for flavoring custards, etc., and for
coloring soups.
“Casserole”—A covered dish in which
meat is cooked; sometimes applied to
forms of pastry, rice or macaroni filled
with meat.
“Champignons”—French mushrooms.
“Charlotte”—A preparation of cream or
fruit, formed in a mold, lined with fruit or
cake.
“Chervil”—The leaf of a European
plant used as a salad.
“Chillies”—Red peppers.
“Chives”—An herb allied to the onion
family.
“Chutney”—A hot acid sauce made
from apples, raisins, tomatoes, cayenne,
ginger, garlic, shalots, lemons, vinegar,
salt and sugar.
“Comfitures”—Preserves.
“Compote”—Fruit stewed in sirup.
“Consommé”—Clear soup.
“Cream sugar and butter”—Is to rub
the sugar into the butter until they are
well incorporated, then beat light and
smooth.
“Creole, A la”—With tomatoes.
“Croquettes”—A savory mince of
meat, or fowl, or fish, or mashed
potatoes, rice or other vegetables, made
into shapes and fried in deep fat.
 “Croustade”—A kind of patty made of
bread or prepared rice.
“Croutons”—Small bits of crusted
bread used in soups or as garnishes.
“Croutons”—Bread dice fried.
“Crumpet”—Raised muffins baked on
a griddle.
“Curries”—Stews of meat or fish,
seasoned with curry powder and served
with rice.
“De Brie”—A brand of fancy cheese.
“Demi-tasse”—A small cup; term
usually applied to after-dinner coffee.
“Deviled”—Seasoned hotly.
“Eclair”—Pastry or cake filled with
cream.
“En Coquille”—Served in shells.
“Endive”—A plant of the composite
family used as a salad.
“Entrées”—Small made dishes served
between courses at dinner.
“Entrements”—Second course side-
dishes, including vegetables, eggs and
sweets.
“Farcie”—Stuffed.
“Fillets”—Long thin pieces of meat or
fish, generally rolled and tied.
 “Fines herbes”—Minced parsley, etc.
“Finnan Haddock”—Haddock smoked
and dried.
“Fondant”—Melting. Boiled sugar, the
basis of French candy.
“Fondue—A preparation of melted
cheese.
“French dressing”—A simple salad
dressing of oil, vinegar, salt, pepper, and
sometimes mustard.
“Galantine”—Meat, boned, stuffed,
rolled and boiled, always served cold.
“Glacé”—Iced.
“Glaze”—Stock boiled down to a thin
paste.
“Grilled”—Broiled.
“Gruyére”—A brand of fancy cheese.
“Hors d’œuvres”—Relishes.
“Jardinière”—A mixed preparation of
vegetables stewed in their own sauce; a
garnish of vegetables.
“Julienne”—A clear soup with
shredded vegetables.
“Koumiss”—Milk fermented with yeast.
“Lardoon”—The piece of salt pork
used in larding.
 “Lentils”—A variety of the bean tribe
used in soups, etc.
“Marrons”—Chestnuts.
“Mayonnaise”—A salad dressing made
of oil, the yolks of eggs, vinegar or
lemon juice, salt and cayenne.
“Meringue”—The white of eggs
whipped to a standing froth with
powdered sugar.
“Mousse”—Ice-cream made from
whipped cream.
“Noodles”—Dough, cut into strips or
other shapes, dried and then dropped
into soup.
“Nougat”—Almond candy.
“Paprika”—Hungarian sweet red
pepper.
“Pâté”—Some preparation of pastry,
usually a small pie. Hence “patty-pans.”
“Pâté de foie gras”—Small pie filled
with fat goose liver.
“Pièce de résistance”—Principal dish
at a meal.
“Pilau”—East Indian or Turkish dish of
meat and rice.
“Pimento”—Jamaica pepper.
 “Pimolas”—Small olives stuffed with
pimento—i. e., sweet red pepper.
“Piquant”—Sharply flavored, as “sauce
piquant,” a highly seasoned sauce.
“Pistachio”—A pale greenish nut
resembling the almond.
“Polenta”—An Italian mush made of
Indian meal, or of ground chestnuts.
“Potage”—A family soup.
“Potpourri”—A highly seasoned stew
of divers materials—meat, spices,
vegetables and the like; a Spanish dish.
“Purée”—Vegetables or cereals cooked
and rubbed through a sieve to make a
thick soup.
“Ragout”—Stewed meat in rich gravy.
“Ramakins”—A preparation of cheese
and puff paste or toast, baked or
browned.
“Rechauffé”—Anything warmed over.
“Rissoles”—Minced meat, made into
rolls covered with pastry or rice, and
fried.
“Rissotto”—Rice and cheese cooked
together; an Italian dish.
“Roquefort”—A brand of fancy cheese.
“Rôti”—Roasted.
 “Roulade”—Meat stuffed, skewered
into a roll and cooked.
“Roux”—Butter and flour cooked
together and stirred in a smooth cream.
A white roux is made with uncooked
flour; a brown, with flour that has been
browned by stirring it upon a tin plate
over the fire.
“Salmi”—A warmed-over dish of
game, well seasoned.
“Sauté”—To fry lightly in hot fat or
butter, not deep enough to cover the
thing cooked.
“Scalpion”—A mince of poultry, ham
and other meats used for entrées, or it
may be a mixture of fruits in a flavored
sirup.
“Scones”—Scotch cakes of flour and
meal.
“Shalot”—A variety of onion.
“Sorbet”—Frozen punch.
“Soubise”—A sort of onion sauce
eaten with meat.
“Soufflé”—A “trifle” pudding, beaten
almost as light as froth, then baked
quickly.
“Supreme”—White cream gravy made
of chicken.
 “Tarragon”—An herb the leaves of
which are used for seasoning and in
flavoring vinegar.
“Tartare”—As a “sauce tartare”—tart,
acid.
“Timbale”—A small pie or pudding
baked in a mold and turned out while
hot.
“To Braise Meat”—Cook in a covered
pan in the oven with stock, minced
vegetables, and peas, beans, etc., whole,
and with savory herbs.
“To Marinate”—To cover with lemon
juice or vinegar and oil, or with spiced
vinegar.
“Truffles”—A species of fungi growing
in clusters some inches below the
surface of the ground. Used in seasoning
and for a garnish.
“Tutti-frutti”—A mixture of fruits.
“Velouté”—A smooth white sauce.
“Vol-au-vent”—Light puff pastry baked
in a mold and filled with chicken,
sweetbreads or other delicate viand.
“Zwieback”—Bread baked twice.
 CHAPTER XXVII
WHEN TRAVELING

T HE selection of proper receptacles for one’s baggage is the first

point to be considered in making preparations for a journey. The
trunk-makers offer great variety in the material, quality and price of
their wares. The indispensable requisite of a trunk, whatever be the
material of its composition, is that it shall be strong. Look well to
hinges, lock and corners before buying. A trunk that will not stand
wear and tear is not worth having. One need not purchase an
expensive trunk, but one can not afford to purchase a cheap one.
The material employed must be good, though the appearance need
not be luxurious. If one can afford the price, one may find trunks
where separate trays are provided for each gown or where indeed
frocks may be hung at full length and come forth at the end of a
journey as they might come from my lady’s closet. But for those who
can not or do not care to put sizable sums of money into the carriers
of their clothes, there are good sensible receptacles at a moderate
price. A steamer trunk, by reason of its shape and size, is a
convenient general-purpose piece of baggage and is especially to be
commended for short journeys.

The bag one selects has much to do with one’s

THE TRAVELING-
BAG
comfort in traveling. It should be large enough to
hold a nightrobe, a kimono, one’s toilet articles,
also an extra shirt-waist and a change of underclothing in case of
detention. The size of the bag is important. It must not be so large
that it is a burden to carry if necessity compels. It must not be so
small that the articles mentioned may not rest comfortably and
without crowding within. As with trunks, so in bags, one finds a
large variety in values. It pays to get a good bag of nice leather,
conveniently arranged for carrying the articles necessary to one’s
comfort. Such a bag, one that pleases the eye and in which one may
find one’s things without a distracting search for them, gives an
amount of satisfaction to a traveler beyond the power of words to
convey. One of the most acceptable gifts that can be made to a
person who is not of the stay-at-home type is a generously fitted
traveling-bag. As thousands of bags are made precisely alike, the
stamping of one’s initials at the end or side may save time and
trouble.

One should wear dark inconspicuous clothing in

DRESSING FOR A
JOURNEY
traveling, and of a weight suitable to the season of
the year. Beflowered hats, light gowns, light
gloves—unless these are washable—and jewelry are in the worst of
taste and proclaim the unsophisticated or the parvenu. To be
dressed comfortably and modestly is the aim of the experienced
traveler. In summer a dark silk dress of light weight with a silk rain-
coat makes an ideal traveling costume, as neither holds dust. A
woman so attired will arrive at the end of her journey in much better
condition than her less experienced companion who clings to white
(?) blouses. If a fresh veil and a pair of white gloves are tucked into
her bag to be put on at the last moment, she will be charmingly
immaculate. A black silk bag for the protection of one’s hat is a good
idea though most Pullmans supply paper sacks for this purpose.

If possible, it is well on a journey to carry with one something

more in the way of money than one’s traveling expenses. One can
not tell what emergency may arise or what unexpected demands
may be made upon one. Many women carry the funds not
immediately in use, in some sort of pocket fastened on or made into
the petticoat they wear. One can buy very pretty separate pockets of
this sort made of leather or one can make them of a stout silk
fastened down by a clasp on the flap. Elaborate preparation in caring
for one’s wealth is the penalty a woman pays for being without
pockets in her clothes. While it is wise for her to put the funds
unnecessary for immediate use in some such safe place as that
described, she should not keep articles which she may be at any
moment called upon to deliver, in a spot which it is embarrassing for
her to reach. Train conductors and baggage agents have many a
grin and sly smile over the woman who must reach under her
petticoat before she can deliver up ticket and trunk checks. An
amusing instance of this overcaution, so much more characteristic of
women than of men, occurs to the writer. An acquaintance, starting
on a European voyage, took the most elaborate means for the hiding
of her valuables upon her person. In transit she stayed the night at a
New York hotel and woke in the morning to discover, to her horror,
that she had slept all night with the door of her room unlocked and
the key on the outside. A considerable amount of change in a
separate purse from one’s bills is a convenience and a safeguard.

A man may, if he chooses, make acquaintances

MAKING
ACQUAINTANCES
on a journey, and a woman also, though with less
frequency and freedom. The exigencies of travel
may sometimes make it pleasant for her to render or receive aid
from another woman or possibly a man; and this may be the
starting-point for acquaintance. As a usual thing, it is best for a
young girl traveling alone, to avoid all communication with strangers,
as she can not know into what complications it may lead her.

If one is making a journey that compels night

COMFORT IN A
PULLMAN
travel, one must secure one’s section or half-
section in the Pullman or sleeper beforehand. In
order to get good accommodations it is well to do this several days
in advance. The difficulty of getting into an upper berth makes most
women choose the lower, though it is more costly and decidedly
stuffier. When one climbs aboard a train the porter follows with one’s
belongings, finds one’s section or half-section and deposits the hand
luggage in its place. Some travelers are very thoughtless in
appropriating more than their share of the space appointed for
wraps, bags, etc. If one has paid for a half-section only, one has no
right to take more than that, unless the other half of the section
remains unsold.
When a traveler wishes his bed made up he should summon the
porter and so declare. Usually an electric bell between the windows
of his section will enable him to call the porter at any time. If the
traveler is a woman and is for any reason dissatisfied with her berth
or section, she may consult with the porter about a change which, if
the car is not full, he is often able to arrange for her. For instance, if
a woman having a lower section finds that the upper is to be
occupied by a man, it is often possible, by the payment of a small
sum to the porter, to move her quarters.

Many women who find themselves compelled

THE TIMID
TRAVELER
for the first time to take a sleeping-car, feel timid
at the prospect. But the process is simple though
DRESSING FOR THE
not necessarily comfortable. Once behind the
NIGHT curtains a woman may remove all her clothing
precisely as she does at home if she feel equal to
the physical ordeal of putting it on again in a crowded space in the
morning to the accompaniment of rapid motion and the nausea it
often induces. Unless one is a good traveler, it may be preferable to
remove one’s dress, pinning the skirt to the inside of the curtain to
save its freshness, putting small articles in the swinging hammock
next the windows and for the rest merely loosening bands. Directly
above the head one will find in all first-class trains a button that
when pressed will give a light by which one can read or which will
help one the better to endure an hour of nervous wakefulness. A
small bottle of brandy or spirits of ammonia is carried by delicate
women to ward off train sickness. A woman should not hesitate to
summon the porter for extra covers, a glass of water or any other
service that contributes to her real comfort. To send for him with too
great frequency shows lack of experience and consideration. If one
is to be called before daylight it is wise to give one’s self ample time
for dressing and so the porter should be instructed to call one at a
certain time considerably ahead of the hour for leaving the train.
Experienced women travelers do not don white night-dresses in
sleeping-cars, but keep a dark silk robe for this purpose, insuring
equal comfort and a better appearance in case of illness or accident.

There are many small offices for which one may call upon the
porter if so inclined. One must, however, keep it in mind that he
should be rewarded proportionately at the end of the journey after
he has performed his last office of brushing one off. Twenty-five
cents is the usual amount given to him for the services rendered in
twenty-four hours. An occasional wary traveler bestows his tip for
the first rather than the last service asked. If a porter appears sullen
this method will be found to have advantages.

Before leaving one’s berth in the morning, one should, as far as

possible, get into one’s undergarments over which one slips a
bathrobe or kimono before going to the toilet-room. One should take
with one to the toilet comb, brush, tooth-brush, clothes-brush,
wash-cloth, a cake of soap (it is never wise to use the public cake)
and the gown one intends wearing, with its accessories. All the toilet
articles should be carried in a silk waterproof “companion,” or better
still, in a crash apron with rubber-lined pockets for soap and towels,
to be tied about the waist. Arrived there one should be as
expeditious as possible in order not to keep others waiting. One
woman’s selfishness in out-staying her time in the toilet-room may
keep ten others in misery. It is not the time and place for a complete
bath. Nowhere is the quality of true courtesy more needed than in
the toilet-room of a Pullman. When one has finished one’s ablutions,
combed one’s hair and fastened one’s gown, one should clean the
basin and place the soiled towels out of the way. When one leaves
the room it should be ready for the next comer.
 When the announcement is made that
IN THE DINING
breakfast, dinner or luncheon, as the case may be,
CAR
is served, the passenger makes his way to the
diner. If this is crowded he must wait his time patiently and with
courtesy to those about him. Sometimes the meal is served a la
carte (literally, by the card), in which case a separate charge is made
for each article on the bill of fare or menu. (Menu, by the way, is
pronounced “may-noo,” not “meyn-you” as one often hears it.) Many
dining-cars serve meals table d’hote (tah-bul-dote) and for these a
fixed charge of one dollar is made. Some train dinners are very good
indeed, others are execrable. If a dish is particularly bad and one
complaint does not produce a better, the diner should not brow-beat
his waiter—who is not to blame—but may if he choose speak to the
steward in charge. Having been served he should fee the waiter. The
usual fee is one-tenth the price of the meal, though men, more
frequently than women, give more than this.

Arrival in a strange city is bewildering to a

ARRIVING AT A
HOTEL
person who has traveled little. There are always,
however, in the city railway stations, bureaus of
information where one may find out the necessary things. If one is
desirous of a cab, one may discover there the most trustworthy line;
or, if a car is wanted, what direction one must take to find the
proper one. Usually the traveler, if intending to go to a hotel, will
have made himself acquainted, before arrival in the city, with the
relative value and expense of the different ones. A person is much
better treated at such places if he writes or telegraphs ahead for
accommodations. A woman should choose the side entrance, if there
is one, as this is reserved for ladies. If a woman arrives in a strange
city, unaccompanied, it is sometimes difficult for her to get the hotel
accommodations she desires. At some hotels they will not admit
unaccompanied women after nightfall. Under these circumstances
the traveler would better go to the hostelries established by the
Young Women’s Christian Association, where she may feel certain of
the character of the place and entertainment. These places
invariably require that one shall be introduced and one will do well,
therefore, to take a letter from one’s clergyman. The length of one’s
stay is usually limited but it is sufficient for the ordinary holiday or
shopping visit.

If you are arriving in a city and expect to be

THE
UNACCOMPANIED
“met,” do not, if you can possibly avoid it, take a
WOMAN train that pulls in at an unearthly hour of the night
or early morning. If you must take such a train,
tell your hostess she is not to meet you, that you will stay the night
at a down-town hotel or at least will take a carriage. An intelligent
woman need have no fear of danger in arriving in a strange city
alone. She may possibly be annoyed by a bold stare, even by a
question, but the chances are that if she be quiet in dress and
manner she will not suffer even inconvenience.
Policemen and station officials are always willing to answer the
questions of perplexed travelers. A little fee sometimes helps them
speak more eloquently. It is not wise to depend upon the chance
passer-by for information. The person whose business it is to inform
you is not likely to tell you what is untrue. Of him you have a right to
expect something. Of others you have a right to expect nothing, and
you may come in for less than the value of your expectations.

The general etiquette of steamboat travel does

ON BOARD A BOAT
not differ from that on board a train. Boat travel is
of a more leisurely sort and begets somewhat less
formality as relates to one’s fellow travelers. Otherwise the rules of
behavior are the same.

As a parting injunction to the traveler, let me say,—don’t look

worried, cross and over-careful even if you feel that way. Courtesy to
subordinates will win you attention and service, will straighten out
your difficulties more quickly than any other method. If you take the
ills of traveling with some sense of humor, with a give-and-take
spirit, you will get more than the benefit of the money your journey
may cost you. If you do not carry an elastic spirit with you, the finest
trip that ever was planned will bring you little return.
A woman who travels abroad must remember
CHAPERONS IN
EUROPE
that the rules of chaperonage are much stricter in
Europe than they are in this country, and that she
is expected to have a companion or a maid. If she wishes to
dispense with these, she must reconcile herself to foregoing social
invitations. If she makes inquiry she can always learn of particularly
desirable pensions where she may count on finding among the
guests a congenial person to accompany her on many of her short
excursions.
On board the steamship the luckiest passengers in the dining-
salon are those who are fortunate enough to be allotted seats at the
captain’s table.
 CHAPTER XXVIII
IN SPORT

S PORT, scientists tell us, is a relic of prehistoric pursuits; and the

so-called sporting instinct is a stirring of the primeval nature
within civilized breasts. Perhaps that is why more people forget the
first tenets of good breeding when competing in various forms of
outdoor exercise than in nearly all the other walks of life put
together.
The man who would view with an amiable smirk the spilling of a
glass of Burgundy over his white waistcoat at a dinner, will often
exhibit babyish rage at the breaking of a favorite golf-club or the
stupidity of a caddie. The girl whose self-control permits her to smile
and murmur: “It’s really of no consequence!” when a dance-
partner’s foot tears three yards of lace off her train, will seldom
show the same calm good-humor when her opponent at tennis
serves balls that are too swift and too hard-driven for her to return.

There are many concrete and a few general rules for behavior in
sport of all sorts, the observance or neglect of which denotes the
“thoroughbred” or the boor far more accurately than would a week
full of ordinary routine.
The general rules apply to every form of sport. They are, briefly:
First, last and always—keep your temper! Remember the word
“sport” means “pastime.” When it becomes a cause of annoyance or
impatience, or an occasion for loss of temper, it misses its true aim
and you are not worthy to continue it.
 Second; the “other fellow” has quite as much
REMEMBER THE
right to a good time as you have. Do not play
OTHER MAN
selfishly, or vaunt your superiority over him. In all
contests, show no elation at victory, or chagrin at defeat. This is the
first and great law. Its observance differentiates the true sportsman
from the mere sporting-man.
Third; play fairly. The man or girl who will take an undue
advantage of any description over an opponent, not only breaks the
most sacred rules of good breeding, but robs himself or herself of
the real enjoyment of the game.
Fourth; no sport in which people of breeding can participate
demands loud talking, ill-bred language or actions, or the
abridgment of any of the small sweet courtesies of life.
To sum up,—good breeding, fairness, self-control and patience
are needful equipments. Without any and all of these no man or
woman should take part in sports.

Golf, perhaps, more than any other outdoor

THE GOLF-PLAYER
pastime, demands a thorough and judicious blend
of the foregoing qualities. The old story of the
Scotch clergyman, whose conscience would not allow him to
continue both golf and the ministry, and who therefore abandoned
the latter, was of course an exaggeration. But the idea it expresses is
by no means absurd. When a crowd of people throng the links—
when novice and adept, crank and mere exercise-seeker are jumbled
together in seeming confusion—it is not always easy to keep a cool
head, a sweet temper and a resolution neither to give nor to take
offense.
Many a golf-player errs in behavior less through ill-intent than
through heedlessness and ignorance of what the etiquette of the
occasion demands. Such enthusiasts may profit by the ensuing rules
which cover the more salient points of decorum, and which may
enable the beginner to avoid many a pitfall:
When two players “drive off” from the tee they should always
wait until the couple in front of them have made their second shot
and walked off from it. Thus confusion is averted and the proper
distance maintained. It is a simple rule, but one often broken.
Three players should always let a pair of players pass them. Not
only should they grant the desired position, but they should offer to
do so before the question, “May we pass?” can be asked. The pair in
question should (in case such permission is not volunteered) ask
politely to be allowed to move forward. The yell of “Fore!” is all the
strict rules of the game demand, but the rules of breeding should
come first.
A single player must give way to all larger parties. This is but fair,
since golf is, preeminently, a match; and those actively engaged in
the contest should have the right of way over a man who is merely
practising. The “single player” must recognize and yield with good
grace. If he desires unobstructed practise, let him choose some time
when the links are vacant.
Never drive on the “putting green” when other
ON THE PUTTING
GREEN
players are there “putting out.” Players should not
neglect to get off the green the moment they have
“holed out.” The place is not intended as an isle of safety, or a club-
house corner where scores may be computed, gossip exchanged, or
the work of others watched.
If you are at the tee waiting for others to “drive off,” never speak,
cough, or in any way distract the attention of the player who is
addressing the ball. Inconsiderate or ill-bred people in this way spoil
hundreds of good drives and thousands of good tempers every year.
When a man and a woman are playing golf, the latter should
always be allowed to precede on the first drive off from the first tee.
 A man, playing against a woman, should not allow himself to get
too far ahead of her. Do not leave her to plod on alone. This same
rule applies when playing with another man. Do not go after the ball
after a drive until your opponent drives. Then walk together in
pursuit. Never go ahead of your partner.
Use no undue haste in golf. Never run!
AVOID HASTE IN
GOLF If you are not employing a caddie, always offer
to carry the clubs of the woman with whom you
are playing. In the same circumstances offer to make the tee from
which she is to drive off. It is optional with her whether or not to
accept your offer.
When you have no caddie allow players who have caddies to pass
you. They will go faster than you and should have the right of way.
Never make unfavorable criticisms of others’ play. Never, above
all, laugh at any of their blunders.

Automobiling has so increased in popularity

WHEN MOTORING
that it is almost a national pastime. And with its
growing favor has sprung up a noxious and
flourishing crop of bad manners. There seems to be something
about the speed, the smell of gasoline or the sense of superiority
over slower vehicles, that robs many an otherwise well-bred
automobilist of all consideration. Yet the utmost consideration is due,
not only to mere mortals but to fellow “motormen.”
Common humanity, as well as civility, should always prompt a
chauffeur to stop at sight of a disabled car and to ask if he can be of
assistance; to offer the loan of any necessary tools or extra gasoline;
or even, if necessary, to volunteer a “tow.”
Do not presume on the community of interests to address the
chauffeur or passengers of a passing car, any more than the
passengers of one ordinary vehicle would address those of another.
Do not stare at another’s car, nor, if at a standstill, examine the
mechanism. This is the height of rudeness. The fact that you are so
lucky as to own a car gives you no license to investigate the
workings of another man’s machine, or in other ways to make
yourself obnoxious.
When passing a car of inferior horse-power, do not choose that
moment to exhibit your own greater speed. Be careful also not to
give such a car your dust nor (so far as you can avoid) to sicken its
occupants with the smell of your motor’s gasoline.
Do not boast of the phenomenal runs you have made. You are
not a record-holder. And when you become one, the newspapers will
gladly exploit the fact without any viva voce testimony from you.
When meeting a horse vehicle watch closely to see if the horse
shows signs of fear. If he does, completely stop your car, and if the
driver of the horse be a woman, dismount and lead the horse past
your car.
Do not violate the speed ordinance. The ordinance was made for
public safety, not to spite you. Do not frighten animals or
pedestrians, nor carelessly steer too near to some farmer’s live stock
which may happen to be in the road. Remember the owner of the
chickens or dogs you may run over is helping to pay for the smooth
road you are traversing. The road is partly his, and you are in a
measure his guest.

Tennis offers fewer opportunities for “breaks”

RULES FOR TENNIS
than do many other of the sports of the hour. Yet
good breeding is here as necessary as when
playing any other game.
If you have a woman for a partner and it is her “serve,” do not
neglect to pick up and hand her the balls before each service.
Second her more carefully than if she were a man, and take charge
of the extra balls for her.
 If a woman is your opponent, remember she has not the strength
and endurance of a man. Serve gently. Do not slam balls over the
net at cannonball speed and force. Oppose only moderate strength
to her lesser power. Give her the benefit of the doubt in case of a
“let,” or when the ball may or may not be over the back line.
In “double service” do not serve the second ball until she has
recovered her position from pursuing the first. The choice of rackets
should also, of course, be hers; and any work, such as putting up
the nets, hunting the lost ball, and so on, devolves on you.

The yachtsman is of two classes,—the man who

THE YACHTSMAN
AS HOST
delights in the dangers and seamanship incident
on a cranky “wind-jammer” in a heavy sea, and
the man whose boat is a floating club-house. Both types are prone
to forget at times that their guests are not so enthusiastic as
themselves; that they may be nervous or inclined to seasickness,
and that the amusements of their host may not always appeal to
them. The man who would never think of causing inconvenience to a
guest on land will show impatience or lack of sympathy at that same
guest’s timidity or mal de mer, when afloat.
The same rules of behavior that obtain between host and guest
ashore should prevail on the yacht. The tastes of the latter should be
as scrupulously considered and his or her likes and dislikes be as
considerately met.

Similar laws of social usages apply to boating

CANOEING
and canoeing. “The fool that rocks the boat” has
received so many warnings and such just and
wholesome condemnation that there is no use wasting further words
on him. No man who values the safety and comfort of his companion
will do anything to imperil either. A man should always offer to row,
but should give the girl who is with him the option of doing so if she
wishes. He should hold the boat steady for her and assist her to
embark, having previously arranged the cushions in the stern and
made all other possible plans for her comfort.
The course they are to take should always be left to her choice,
and her wishes should be consulted in every way. A girl would also
do well to remember that the man who has taken her boating is
doing all the work and is trying to give her a pleasant time. She
should meet him half-way, and should try to repress any
nervousness she may experience in being on the water and should
welcome the opportunity to help when occasionally requested by her
“skipper” to “trim boat.”

Swimming is essentially a man’s sport. While many women are

good swimmers, they usually lack the strength and endurance to
make them men’s equals in this line. A man should therefore be
careful to avoid overtaxing the strength of the girl who is swimming
with him; should be content to remain near the shore if she so
desire, and, in surf-bathing, should lift her over the breakers, or try
to shield her from their force.
In teaching others to swim, infinite patience, good temper and
tact are needful. Allow for the nervousness and awkwardness which
are the almost inseparable attributes of beginners.

In driving always ask your companion if she or

DRIVING AND
RIDING
he would prefer to handle the reins. Do not, by
bursts of speed, or by “fights” with a fractious
horse, endanger the safety or composure of your guest.

In riding horseback, never remain mounted when addressing

some friend who is on foot. If your initial salute is to be followed by
any conversation, dismount and remain on foot until you take your
leave. In helping a girl to the saddle, extend your hand that she may
place her left foot in the palm, and on the same instant that you
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