The Etiquette Testers?
A Discourse by Jim Bailey
We are sorry to see a disposition on the part of some of our exchanges to make jests of asparagus eating. It is by nature a delicious vegetable, but in build it is designed to prove a decided injury to people of infirm digestion, that is, when cooked in the whole, which is the popular way. A man unused to table etiquette should, when invited out, or when at a hotel table, decline such articles that he is confident he cannot dispose of with ease. These are, principally, asparagus, green corn on the cob, chipped potatoes, small game, oranges and stewed fruits whose pits are too large to be swallowed with safety.
However, he does not always use his firmness, and his plate becomes filled or surrounded by things which are designed to build him up, but which threaten to tear him down, and before them he quakes in fear and confusion. If he does not have the strength to decline them when passed, he must either leave them about his plate as embossed monuments of his folly, or risk his life, and the garments of his neighbor, in their disposal.
To the uninitiated, a stalk of asparagus is a formidable object. To get it into his mouth without dropping it inside of his vest requires tact. He observes that the popular way is to use it as a bow, with his mouth as the fiddle. It is rarely he ventures on this plan from an exaggerated opinion of its magnitude. And the caution is proper enough, perhaps, as in applying the bow he may miscalculate the exact location of the fiddle, and to offend in this respect, even in the smallest degree, is to disarrange one's nose or mar one's chin.
Then, again, is another danger. The stalk may lap down, causing an entirely new effect to be made; or it may part in the middle from too great an enthusiasm in closing upon it, leaving a very small particle in the mouth, with the handle in the fingers, and the most palatable and larger part inside the vest.
If taken up as a whole on the fork, and we find that new beginners generally pursue this course, it has to be coaxed and crowded into the mouth with as much demonstration as though it were a dog being put out doors. And when safely housed there is the indigestible end or handle to be disposed of. It cannot be returned to the plate. To be swallowed at all it must be chewed very fine, and in this process all the delicacy and rich flavor of the balance of the stalk is lost in the depraved taste of the tough skin.
A man should become thoroughly familiar with asparagus before going into society with it. Corn on the cob is rather difficult to manage. Perhaps the better way is to cut off the corn, but to the beginner very unsatisfactory results quite frequently attend this operation. It he bears too hard, and he invariably will, on the top of the cob, the lower end, resting on the plate, will suddenly slip from its place, and plough through the dishes with awful ferocity, leaving ruin and desolation in its train.
Stone fruits should be prepared without the pits, except in the case of cherries whose pits are so small as to readily permit of their being bolted into the system in great quantities. But with prunes and peaches it is an altogether different matter, and unless a man's esophagus is of a most accommodating nature a less alarming disposition of the pits than swallowing them must be discovered. This is a serious dilemma to the diffident man.
In the home circle they may be spilled out on the cloths thrown under the table. But in society these simple means of escape are frowned upon. If a man has a goodly number of hollow teeth they can be quietly conveyed to such receptacles for the time being, but in absence of this he must either eject them into a spoon and thence to the plate, as society demands, or carry them banked under his tongue until he can get away from the table and slip them back of the ottoman.
Next to asparagus chipped potatoes are a source of well-grounded appre hension in the mind of the man who has given no study to table etiquette. Of a strikingly tempting appearance, he takes them on his plate without realizing the awful danger he is rushing upon. He does understand that a knife is tabooed in lifting food to the mouth, and he resorts to his fork, and begins to think that there are some things which are more easily lifted with the latter than with the former article.
A chipped potato is such a thing in appearance only. It cannot be speared without breaking it, and to get one across the tines is only to follow it four times around the circumference of the plate, and to have it roll off nineteen out of every twenty times it is secured. A slice of chipped potato, if untrammeled in its movements, will weaken the most powerful intellect, unsupported by experience. So, really, there is nothing in these things to make sport of, but very much indeed to deplore and dream over. –Danbury News, 1877
🍽️Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia