[Illustration: Fig. 1.]
[Illustration: Fig. 2.]
[Illustration: Fig. 3.]
[Illustration: Fig. 4.]
[Illustration: Fig. 5.]
This is difficult to fold, although it may be done with a soft damask.
Starch is, however, an improvement. The secret of success depends
entirely on rolling it _very_ lightly. Lay the serviette flat on
the table. From A to B (fig. 1), fold down about six inches, if it
is a large serviette. After trying the fold once, by reference the
illustration, it will be seen if the proportion is properly kept. The
one which we have just folded ourselves, as a model, stands fifteen
inches high, eleven for the shaft of the column, and it is very erect
and firm, although made of limp damask. Fold the damask in half from
C to D (fig. 1), to ascertain the half. In the left hand nip up the
corner E, as shown in the illustration; the centre C and the corner G
in the same way, like fig. 2, shaping them into laurel leaves. Then
pleat down the serviette, holding the top still in the hand, in the
way described in fig. 3. Next take the end H (fig. 2), that is, the
left hand lower corner, and pass it completely round the serviette to
the right, bringing the selvage tight around A to B in fig. 3. Lay it
on the table, holding the neck at E grasped in the hand, at first; and
tucking down and keeping tight the folds from C to D (fig. 4), whilst
rolling over the end E to F, as tightly as possible, umbrella wise;
pressing it on the table as you roll it up, to keep it firm. Fasten the
end with a little pin. Then firmly tuck in the odd corners at the base,
in the way half a pound of sugar or an ounce of almonds are turned in.
Twine a wreath of flowers around it. The artificial wreaths of small
roses or holly, sold at the grocers’, are pretty for the purpose. Set
it upright, and with a little manipulation it will sit firm in the
plate.