Showing posts with label Versailles Royal Court. Show all posts
Showing posts with label Versailles Royal Court. Show all posts

Thursday, September 20, 2018

Dressing Etiquette at Versailles

Another Valet of the Wardrobe brought a clean shirt, but he had no right to hand it to the persons who were to put it on the King. The honor of handing the clean shirt to those persona was reserved to the sons and daughters of France, or, in their absence, to the Princes of the Blood or those legitimatized, or in default of these, to the Grand Chamberlain or the First Gentleman of the Bedchamber.

A hundred years ago, the Court of France was ruled by an etiquette so pompous and ceremonious as to make the King’s life a burden to himself and a jest to a philosopher. He was never alone, except at rare intervals. The eyes of forty or fifty persons saw him dress and undress, and the operation of putting on his shirt was something fearful. The Grand Master of the Wardrobe drew off the King’s nightshirt by the right arm, and the First Valet of the Wardrobe by the left arm, and both of them united in handing the nightshirt to an officer of the wardrobe. Another Valet of the Wardrobe brought a clean shirt, but he had no right to hand it to the persons who were to put it on the King. The honor of handing the clean shirt to those persona was reserved to the sons and daughters of France, or, in their absence, to the Princes of the Blood or those legitimatized, or in default of these, to the Grand Chamberlain or the First Gentleman of the Bedchamber. The shirt having been regularly and formally delivered, the First Valet of the Wardrobe and the First Valet de Chambre held up the garment by the right and left sleeves respectively, while two other valets extended a dressing gown in front of the King to serve as a screen. Behind this screen, his Majesty at last got the shirt on his back. Every day, immediately after being dressed, the King said his prayers. And it is to be hoped that he never failed to offer up a devout thanksgiving for having passed safely through the awful process of putting on his shirt, and that the coming man, would be able to make for the coming King, shirts that could be put on with more ease and less ceremony. – The Morning Union, 1883


Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Friday, June 2, 2017

A Versailles Queen's Etiquette


Maria Theresa of Spain's marriage in 1660 with King Louis XIV, was arranged with the purpose of ending the long-standing war between Spain and France. Famed for her virtue and piety, she sadly saw 5 of her 6 children die in early childhood. She is frequently regarded as an object of pity in historical accounts of her husband's reign. She had no choice, but to tolerate his many, many love affairs, and the rigid rules of etiquette at Versailles.


The bride of Louis XIV, having been thrown from her horse was dragged some distance before any Knight would risk his own life to save her, it being high treason to touch her ; and even after two, young Lords had devoted themselves, the Queen was obliged to entreat their pardon on her knees, in order to obviate the awful consequences of their generous act. — Daily Alta, 1855


Etiquette Enthusiast, Maura J Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia 

Monday, August 15, 2016

Etiquette and Defining Protocol

Benjamin Franklin at Versailles – Protocol sets the rules for seating groups of important people at a banquet, or for addressing dignitaries, or even for proper dress at ceremonies in foreign countries. 

Protocol and striped pants gave late- American, President Harry Truman, a "pain in the neck.” Few people in government would disagree with his sentiments, but protocol seems to he needed. Protocol is the code of diplomatic etiquette. It sets the rules for seating groups of important people at a banquet, or for addressing dignitaries, or even for proper dress at ceremonies in foreign countries. 

Protocol has been around for a long time. When Benjamin Franklin arrived at the court of Versailles, wigless and dressed in an old coat, he learned quickly that elegant court uniform was a must if he wanted to make a proper impression for the new "American Republic." – The Desert Sun, 1975



Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia 

Tuesday, April 12, 2016

Etiquette and Food of Louis XV

He who receives friends and pays no attention to the repast prepared for them, is not fit to have friends.


Dining in the Reign of Louis XV

Louis XV of France's reign, from 1723-1774, managed to bridge the dazzling opulence of his predecessor to the tragic exorbitance of his successor. Reflecting changes during his reign, were the culinary offerings of the kitchen of Louis VX.
According to The Physiology of Taste, by Brillat-Savarin, in 1825, “The reign of Louis XV was no less happy for gastronomy. Eighteen years of peace healed painlessly the wounds made by more than sixty years of war; wealth created by industry, and either spread out by commerce or acquired by its tradesmen, made former financial inequalities disappear, and the spirit of conviviality invaded every class of society. It is during this period that there was generally established more orderliness in the meals, more cleanliness and elegance, and those various refinements of service which, having increased steadily until our own time, threaten now to overstep all limits and lead us to the point of ridicule.”
The French born, Jean Anthelme Brillat-Savarin, gained his fame as an epicure and gastronome and helped found the genre of the gastronomic essay. He made famous the aphorism, "Tell me what you eat, and I'll tell you who you are." He believed that food defined a nation and wrote of the food in the reign of Louis XV. 
A Samplng of Brillat-Savarin's French Food Etiquette of the Era:
  •  A dessert without cheese is like a beautiful woman who has lost an eye.
  • A cook may be taught, but a man who can roast, is born with the faculty.
  •  The most indispensable quality of a good cook is promptness. It should also be that of the guests.
  • To wait too long for a dilatory guest, shows disrespect to those who are punctual.
  • He who receives friends and pays no attention to the repast prepared for them, is not fit to have friends.
  • The mistress of the house should always be certain that the coffee be excellent; the master that his liquors be of the first quality.
  • To invite a person to your house is to take charge of his happiness as long as he be beneath your roof.
And a 1740 Sample Menu for Ten
  • 1st course: the bouilli (meat with its broth); an entree of veal cooked in its own juice; an hors d'oeuvre.
  • 2nd course: a turkey; a plate of vegetables; a salad; a creamy pudding 
  • Dessert: some cheese; some fruit; a jar of preserves.
  • Plates were exchanged only three times, after the soup, at the second course, and for dessert. 
  • Coffee was very rarely served, but quite often there was a cordial made from cherries or garden pink, still something of a novelty then.
“Supper” was was not the main meal of the day, but a meal served later in the evening.
Supper eaten by Louis XV at the Chateau in September of 1755
The Soups
  • Two oilles: One of large onions, One a l'espagnole
  • Two potages: One de sante, One of turnip puree
The Entrees

  • Small pies a la balaquine, Rabbit fillets a la Genevoise, Filet mignon of Mutton with sauce piquant, Fillets of Pheasant en matelote, Quails with bay leaves, Turtle doves a la vinitienne, Partridges a l'ancient salmy, Small garnished Pigeons, Blanquette of Fowls with truffles, Marinade of Campines, Fowl wings en hatelets, Leg of Veal glazed with its own juice, Minced game a la turque, Sweetbreads St. Menehould, Rouen Ducklings with orange, Halicot with dark veloute sauce.
Four Releves
  • Roast Mutton of Choisy, Rump of Beef a l'ecarlate, Sirloin, minced with chicory, Caux Fowls with raw onion
Four Main Entremets
  • Pheasant pie, Jambon de Perdrouillet, Brioche, Croquante
Two Medium Entremets — Roasts
  • Small chickens, Campines, Ortolans, Thrushes, Guignards, Red-leg Partridges, Pheasants, Rouen Duckling
Sixteen Small Entremets
  • A Coffee Cream, Artichokes a la galigoure, Cardoons a l'essence, Cauliflower with Parmesan, Eggs with partridge gravy, Truffles a la cendre, Spinach with gravy, Cocks' crests, Animelles, Green beans with verjuice, Ham omelette, Turkey legs a la duxelles, Mixed ragout, Chocolate profiterolles, Small jalousies, Creme a la genest.

 


Etiquette Enthusiast, Maura J Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Thursday, January 7, 2016

Louis XIV's Exacting Etiquette

Part of Louis XIV's daily routine? Visiting the apartments of his mistress, Madame Maintenon, where he remained until 10 o’clock p.m., the hour of supper. And the supper was the great event of the day.


A Complete Look at the Daily Routine in the life of Louis XIV, at the Palace of Versailles


At 8 o’clock in the morning two servants carefully entered the chamber of the King. One, if the weather was cold or damp, brought dry wood to kindle a cheerful blaze up on the hearth, while the other opened the shutters, carried away the collation of soup, roasted chicken, bread, wine and water, which had been placed, the night before, at the side of the royal couch, that the King night find a repast at hand in case he might require refreshment during the night.

The valet de chambre then entered and stood silently and reverently at the bed-side for one-half hour. He then awoke the monarch, and immediately passed into an anteroom to communicate the important intelligence that the King no longer slept. Upon receiving this announcement an attendant threw open the double portals of a wide door, when the dauphin and his two sons, the brother of the King, and the Duke of Chartres, who awaited the signal, entered, and approaching the bed with the utmost solemnity of etiquette, inquired how his Majesty had passed the night.

After the interval of a moment the Duke du Maine, the Count de Toulouse, the first lord of the bed-chamber, and the grand master of the robes entered the apartment, and with military precision took their station by the side of the couch of recumbent royalty. Immediately there followed another procession of officers bearing the regal vestments. Fagon, the head physician, and Telier, the head surgeon, completed the train.

The head valet de chambre then poured upon the hands of the King a few drops of the spirits of wine, holding beneath them a plate of enameled silver, and the first lord of the bed-chamber presented the monarch, who was ever very punctilious in his devotions, the holy water, with which the King made the sign of the cross upon his head and his breast. Thus purified and sanctified he repeated a short prayer, which the Church had taught him, and then rose in his bed.

A noble lord then approached and presented to him a collection of wigs from which he selected the one which he intended to wear that day, and having condescended to place it, with his own royal hands, upon his head, he slipped his arms into the sleeves of a rich dressing-gown, which the head valet de chambre held ready for him. Then reclining again upon his pillow, he thrust one foot out from the bed-clothes. The valet de chambre reverently received the sacred extremity, and drew over it a silk stocking. The other limb was similarly presented and dressed, when slippers of embroidered velvet were placed upon the royal feet. The King then devoutly crossing himself with holy water, with great dignity moved from his bed and seated himself in a large arm-chair, placed at the fire-side. The King them announced that he was prepared to receive the First Entrée.

None but the especial favorites of the monarch were favored with an audience so confidential. These privileged persons were to enjoy the ecstatic happiness of witnessing the awful ceremony of shaving the King. One attendant prepared the water and held the basin. Another religiously lathered the royal chin, and removed the sacred beard, and with soft sponges, saturated with wine and water, washed the part which had been operated upon and smoothed them with silken towels.

And now the master of the robes approaches to dress the King. At the same moment the monarch announces the he is ready for his Grand Entrée. The principal attendants of royalty, accompanied by several valets de chambre and door-keepers of the cabinet, immediately take their station at the entrance of the apartment.

Princes often sighed in vain for an admission to the Grand Entrée. The greatest precautions were observed that no unprivileged person should intrude. As each individual presented himself at the door, his name was whispered to the first lord of the bed-chamber, who repeated it to the King. If the monarch made no reply, the visitor was admitted.

The Duke in attendance marshalled the new-comers to their several places, that they might not approach too near the presence of his Majesty. Princes of the highest rank, and statesmen of the most exalted station were subjected alike to these humiliating ceremonials. The King, the meanwhile, regardless of his guests, was occupied in being dressed.

A valet of the wardrobe delivered to a gentleman of the chamber the garters, which he in turn presented to the monarch. Inexorable etiquette would allow the King to clasp his garters in the morning, but not to unclasp them at night. It was the exclusive privilege of the head valet de chambre to unclasp that of the right leg, while an attendant of inferior rank might remove the other. One attendant put on the shoes, another fastened the diamond buckles. Two pages, gorgeously dressed in crimson velvet, overlaid with gold and silver lace, received the slippers as they were taken from the King’s feet.

The breakfast followed. Two officers entered; one with bread on an enameled salver, the other with a folded napkin between two silver plates. At the same time the royal cup-bearers presented to the first lord a golden vase, into which he poured a small quantity of wine and water, which was tasted by a second cup-bearer to insure that there was no poison in the beverage.

The vase was then rinsed, and being again filled, was presented to the King upon a golden saucer. The dauphin, as soon as the King had drank, giving his hat and gloves to the first lord in waiting, took the napkin and presented it to the monarch to wipe his lips. The frugal repast was soon finished.

The King then laid aside his dressing-gown, while two attendants drew off his night-shirt, one taking the left sleeve and the other the right. The monarch then drew from his neck the casket of sacred relics, with which he ever slept. It was passed from the hands of one officer to that of another, and then deposited in the King’s closet, where it was carefully guarded. The royal shirt, in the meantime, had been thoroughly warmed at the fire. It was placed in the hands of the first lord, he presented it to the dauphin, and he, laying aside his hat and gloves, approached and presented it to the King. 

Each garment was thus ceremoniously presented. The royal sword, the vest, and the blue ribbon were brought forward. A nobleman of high rank was honored in the privilege of putting on the vest, another buckled on the sword, another placed over the shoulders of the monarch a scarf, to which was attached the cross of the Holy Ghost in diamonds and the cross of St. Louis. The grand master of the robes presented to the King his cravat of rich lace, while a favorite courtier folded it around his neck.

Two handkerchiefs of the most costly embroidery and richly perfumed were then placed before His Majesty, on an enameled saucer, and his toilet was completed. The King then returned to his bedside. Obsequious attendants spread before him two soft cushions of crimson velvet. In all the pride of ostentatious humility he kneeled upon these, and repeated his prayers, while the Bishops and Cardinals in his suite, with suppressed voice, uttered responses. He then attended mass in the chapel. At 1 o’clock he dined alone, in all dignity of unapproachable majesty. 

The ceremony of the dinner-table was no less punctilious and ridiculous then at the toilet. After dinner he fed his dogs, and amused himself in playing with them. He then, in the presence of a number of courtiers, changed his dress, and leaving the palace by a private staircase, proceeded to his carriage, which awaited him in the marble court-yard.

Returning from his drive, he again changed his dress, and visited the apartments of Madame Maintenon, where he remained until 10 o’clock, the hour of supper. The supper was the great event of the day. Six noblemen stationed themselves at each end of the table to wait upon the King. Whenever he raised his cup, the cup-bearer exclaimed aloud to all the company, “drink for the King." After supper he held a short ceremonial audience with members of the royal family and at midnight went again to feed his dogs. He then retired, surrounded by puerilities of ceremony too tedious to be read.

Such was the character of one of the most majestic kings of the Bourbon race. France, wearied with them, drove them from the throne, and placed Napoleon there, a man of energy, of intellect, and of action; toiling, night and day, to promote the prosperity of France in all its varied interests. 

The monarchs of Europe, with their united millions, combined and chained the democratic Kings to the rock of St. Helena, and replaced the Bourbon. But the end is not eve yet. In view of the wretched life of Louis XIV, Madame Maintenon exclaimed: “Could you but form an idea of what a kingly life is! Those who occupy thrones are the most unfortunate in the world”. — Harper’s Magazine, 1880



Etiquette Enthusiast, Maura J Graber, is the Site Editor for Etiquipedia© Etiquette Encyclopedia

Wednesday, October 28, 2015

Louis XIV's Morning Etiquette

“The Duke of Saint-Simon, who kept the memorials of Versailles, wrote of Louis XIV: With an almanac and a watch, you could be three hundred leagues from here and say what he was doing. The King’s day was timed down to the last minute so that the officers in the service of the Monarch could plan their work as accurately as possible.” – From www.chateau versailles.fr



The following was just part an ordinary morning of the Monarch, Louis XIV of France, day after day, and year after year, in the Palace of Versailles:

At 8 o'clock in the morning to servants carefully entered the chamber of the King. One, if the weather was cold or damp, brought dry wood to kindle a cheerful blaze upon the hearth, while the other opened the shutters, carried away the collection of soup, roasted chicken, bread, wine and water, which had been placed, the night before, at the side of the royal couch, that the King might find a repast at hand in case he might require refreshment during the night. The valet de chambre then entered and stood silently and reverently at the bed-side for one-half hour. He then awoke the monarch, and immediately passed into an ante-room to communicate the importance intelligence that the King no longer slept. 


Upon receiving this announcement an attendant threw open the double portals of a wide door, when the dauphin and his two sons, the brother of the King, and the Duke of Chartres, who awaited the signal, entered, and approaching the bed with the utmost solemnity of etiquette, inquired how his Majesty had passed the night. After the interval of the moment the Duke Du Maine, the Count De Toulouse, the first lord of the bed-chamber, and the grand master of the robes enter the apartment, and with military precision took their station by the side of the couch of recumbent royalty. Immediately there followed another procession of officers bearing the regal vestments. Fagon, the head physician and Telier, the head surgeon, completed the train.

The head valet de chambre then poured upon the hands of the King a few drops of the spirits of wine, holding beneath him a plate of enameled silver, and the first lord of the bed-chamber presented the monarch, who was very punctilious in his devotions, the holy water, with which the King made the sign of the cross upon his head and his breast. Thus purified and sanctified he repeated a short prayer, which the Church had taught him, and then rose in his bed. A noble lord then approached and presented to him a collection of wigs from which he selected the one which he intended to wear that day, and having condescended to place it, with his own royal hands, upon his head, he slipped his arms into the sleeves of a rich dressing-gown, which the head valet de chambre held ready for him. 

Then reclining again upon his pillow, he thrust one foot out from the bed-clothes. The valet de chambre reverently received the sacred extremity, and drew over it a silk stocking. The other limb was similarly presented and dressed, when slippers of embroidered velvet were placed upon the royal feet. The King then devoutly crossing himself with holy water, with great dignity moved from his bed and seated himself in a large arm-chair, placed at the fire-side. The King then announced that he was prepared to receive the First Entrée. None but especial favorites of the monarch were favored with an audience so confidential. These privileged persons were to enjoy the ecstatic happiness of witnessing the awful ceremony of shaving the King. One attendant prepared the water and held the basin. Another lathered the royal chin, and removed the sacred beard, and with soft sponges, saturated with wine and water, washed the parts which had been operated upon and smoothed with silken towels.

And now the master of the robes approaches to dress the King. At the same moment the monarch announces that he is ready for his Grand Entrée. The principal attendants of royalty, accompanied by several valets de chambre and door-keepers of the cabinet, immediately take their station at the entrance of the apartment. Princes often sighed in vain for an admission to the Grand Entrée. The greatest precautions were observed that no unprivileged person should intrude. As each individual presented himself at the door, his name was whispered to the first lord of the bed-chamber, who repeated it to the King. If the monarch made no reply the visitor was admitted. The Duke in attendance marshalled the newcomers to their several places, that they might not approach too near the presence of his Majesty. 


Princes of the highest rank, and statesmen of the most exalted stations were subjected alike to these humiliating ceremonials. The King, the meanwhile, regardless of his guests, was occupied in being dressed. A valet of the wardrobe delivered to a gentleman of the chamber the garters, which in turn he presented to the monarch. Inexorable etiquette would allow the King to clasp his garters in the morning, but not to unclasp them at night. It was the exclusive privilege of the head valet de chambre to unclasp that of the right leg, while an attendant of inferior rank might remove the other. One attendant put on the shoes, and fastened the diamond buckles. Two pages, gorgeously dressed in crimson velvet, overlaid with gold and silver lace, received the slippers as they were taken from the King's feet. –New York Times, 1852


Etiquette Enthusiast, Maura J. Graber, is the Site Editor for Etiquipedia© Etiquette Encyclopedia

Tuesday, October 13, 2015

Versailles Etiquette

The point about Versailles was that there was no escape: the courtiers had to "make it" where they were. The stage was Louis's, and the roles that could be played were designed by him. It was up to each courtier to fit himself – or herself – into one of the slots provided.  The leaders of all the other towns and villages of France were made, largely through the use of etiquette, and more specifically through rudeness and judicious slighting by the tax-collecting intendants, to feel their subordination, the distance from the court.  Once, the nobility had relied on strength, swagger, and vigor, even violence, personally to make their mark and uphold their honour; at Versailles, the way to success became discretion, observation, cunning, and the dissembling of one's aims and passions. 


"During the 17th century, in France, manners became a political issue. King Louis XIV and his predecessors, in collecting together the nobility of France to live with the sovereign at Versailles, instituted a sort of school of manners. At the palace, the courtiers lived under the despotic surveillance of the king, and upon their good behavior, their deference, and their observance of etiquette their whole careers depended. If you displeased a Louis, he would simply "not see you" the following day; his gaze would pass over you as he surveyed the people before him. And not being "seen" by the king was tantamount to ceasing to count, at Versailles. A whole timetable of ceremonies was followed, much of it revolving around the King's own person. Intimacy with Louis meant power, and power was symbolically expressed in attending to certain of the king's most private and physical needs: handing him his stockings to put on in the morning, being present as he used to chaise percée, rushing when the signal sounded to be present as he got ready for bed. It mattered desperately what closeness the king allowed you - whether he spoke to you, in front of whom, and for how long. 


The point about Versailles was that there was no escape: the courtiers had to "make it" where they were. The stage was Louis's, and the roles that could be played were designed by him. It was up to each courtier to fit himself – or herself – into one of the slots provided. The leaders of all the other towns and villages of France were made, largely through the use of etiquette, and more specifically through rudeness and judicious slighting by the tax-collecting intendants, to feel their subordination, the distance from the court. Once, the nobility had relied on strength, swagger, and vigor, even violence, personally to make their mark and uphold their honour; at Versailles, the way to success became discretion, observation, cunning, and the dissembling of one's aims and passions. At Versailles, and at the courts all over Europe which imitated it - everything was done to make it very clear who was superior to whom; and of course, each time anyone was polite, he or she was simultaneously acknowledging rank and demonstrating who stood where.

The new manners - both the formal rules of protocol and precedence and the unspoken, more profoundly enculturated rules like table manners - were seen increasingly, according to Elias, as ways in which one did not offend other people. You were controlling yourself, so as to prevent other people from being disgusted or "shocked." People lived very closely together at Versailles; everyone was watched by everyone else, and actual physical proximity helped raise some of the new sensitivity to other people's real or imagined susceptibilities. 

Men were expected on the whole to give up physical force as a means of getting their way, and - as always when "the graces" are preferred over brute strength - women begin to count for more. Within the aristocratic court circle, people became, in spite of the obsession with rank, far more equal. Secure in the knowledge that just being at court was the pinnacle of prestige, from which most of society was shut out, courtiers could permit themselves to respect each other.

As the bourgeois became richer and more indispensable even at court, they demanded - and were given, by self appointed experts who wrote manuals for them - instruction in how to behave as people did in "the best circles." In 1672, Antoine de Courtin produced "Nouveau trait' de la civilité' qui se pratique en France parmi les honnestes gens" or The "New Treatise of the Civility Which is Practiced in France Among Honest People." ("Honest" -hônnete- kept its original association with honour and the opposite-but-supporting motion, shame.) De Courtin writes about manners for both hosts and guests, and invite advises his bourgeois readers on how they should address the nobility. The church in France also produced handbooks of manners and talk to precept in schools. Gradually gentility spread down from the court to the bourgeois, and finally trickled further down to the rest of the population.

The bourgeois were even stricter about standards of civility than were the nobility were; having no ever-present King do enforce the rules, they imposed restraints on themselves. Being more anxious to rise, they had more to lose by making slips and gaffes; so their self-inhibiting mechanisms had to be deeper rooted, less obviously the donning of an external personna than the nobility could permit themselves. The policing of emotions became internal, and finally invisible even to themselves: they were able to think that they acted, not in obedience to power and self-interest but for purely moral reasons." –Margaret Visser, in "The Rituals of Dinner"



Etiquette Enthusiast, Maura J. Graber is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Thursday, June 18, 2015

Etiquette, Versailles and Louis XIV

“The King's Cutlets — In Olden Times the Company Had to Salute Them”
The revival of a somewhat minute system of etiquette in the German court, and particularly in the adoption of rules for the settlement of the numerous questions of precedence which have come up in connection with the extended journeys of Emperor William II, have led some of the European journals to remind their readers that any modern monarch must be at a great disadvantage in setting up a system of court etiquette, as compared with the kings of two or three centuries ago.

Precedence ruled in all things at the court of Louis XIV at Versailles. Even the King's morning toilet was made In the presence of the courtiers, who were continually arriving. As the King put on his outer garments these were handed to him by the noblemen of the highest rank in attendance.
 
The story is told that as the King was putting on his waistcoat one morning it was handed to him by a Count, but before the Count had passed the garment to the King a Duke came in. This made it necessary for the Count to hand the waistcoat at once to the Duke, as it would have been against etiquette for a person of lower rank to pass the garment. And as it must be handed with bare hands, the King had to wait while the Duke removed his gloves. When this operation was performed, and the Duke was about to advance with the waistcoat, the door again opened, and a royal Prince of a younger branch of the family entered.
The Duke, of course, at once presented the waistcoat to the newcomer, as he was of higher rank. But the Prince was also gloved, and when he had performed the somewhat tedious operation of ungloving there arrived another Prince, who happened to be of the elder branch. So the unfortunate King had to wait once more, and, as the room was cold, it is recorded that he took a violent chill. 
At King Louis' dinner, when the cook brought in the meat for the royal plate, he was attended by armed soldiers and preceded by a herald, shouting, “Gentlemen, the King's viands.” Whereupon all the company uncovered, and the sentinels saluted, the roast chicken or the royal mutton cutlets.
When the King was about to drink a chamberlain announced the fact at the top of his voice, and two functionaries, whose duty it was to taste the wine or water in order to prove that it had not been poisoned, stepped forward, poured out a little and drank it off. Then the King drank. The great mass of royal formalities and points of etiquette disappeared with the last century, but the rules of precedence are still very strictly observed in royal courts.— News from Philadelphia, 1895

Etiquette Enthusiast, Maura J. Graber, is the Site Editor for Etiquipedia© Etiquette Encyclopedia