come when you realize sadly that your play is not a bit like life after all. Then is the time to introduce a meal on the stage. A stage meal is popular, because it proves to the audience that the actors, even when called Charles Hawtrey or Owen Nares, are real people just like you and me. "Look at Mr. Bourchier eating," we say excitedly to each other in the pit, having had a vague idea up till then that an actor lived like a god on praise and greasepaint and his photograph in the papers. "Another cup, won't you?" says Miss Gladys Cooper; "No, thank you," says Mr. Dennis Eadie—dash it, it's exactly what we do at home ourselves. And when, to clinch matters, the dramatist makes Mr. Gerald du Maurier light a real cigarette in the Third Act, then he can flatter himself that he has indeed achieved the ambition of every stage writer, and "brought the actual scent of the hay across the footlights."

But there is a technique to be acquired in this matter as in everything else within the theatre. The great art of the stage-craftsman, as I have already shown, is to seem natural rather than to be natural. Let your actors have tea by all means, but see that it is a properly histrionic tea. This is how it should go:—

Hostess. How do you do? You'll have some tea, won't you? [Rings bell].

Guest. Thank you.

Enter Butler.

Hostess. Tea, please, Matthews.

Butler (impassively). Yes, m'lady. (This is all he says during the play, so he must try and get a little character into it, in order that "The Era" may remark, "Mr. Thompson was excellent as Matthews." However, his part is not over yet, for he returns immediately, followed by three footmen—just as it happened when you last called on the Duchess—and sets out the tea.)

Hostess (holding up the prope