Louisville Bride

FAL-WIN 2015

Louisville Bride magazine is Louisville, Kentucky's premier bridal publication, featuring photos of wedding gowns and listings for Louisville reception halls, caterers, wedding planners, photographers, and other wedding service providers.

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9 6 Fa l l | Wi n t e r B R I D E 2 0 1 5 Planing the Perfect Wedding From the pen of Emily Post So, Emily, how should I decide who to invite to my wedding? In the cities where a Social Register or other Visiting Book is published, people of social prominence fnd it easiest to read it through, marking "XX" in front of the names to be asked to the house, and another mark, such as a dash, in front of those to be asked to the church only, or to have announcements sent them. Other names which do not appear in the printed list may be written as "thought of" at the top or bottom of pages. In country places and small- er cities, or where a published list is not available, or of suf- cient use, the best assistant is the telephone book. I want to have my reception at home, like that ador- able couple on my favorite wedding blog. I've spent like a thousand hours on Pinter- est, but am still at a loss for ideas. Give me your vision for a beautiful at-home reception. At the house, there is not only a foral bower under which the bridal couple receive, but every room has been turned into a veritable woodland or garden, so massed are the plants and fowers. An orchestra—or two, so that the playing may be without intermission—is hidden behind palms in the hall or wherever is most convenient. A huge canopied platform is built on the lawn or added to the veranda (or built out over the yard of a city house), and is decorated to look like an enclosed formal garden. It is packed with small tables, each seating four, six, or eight, as the occasion may require. So what kinds of trends are you seeing in bridal makeup this year? As a warning against the growing habit of artifce, it may not be out of place to quote one commentary made by a man of great distinction who, having Post's book Etiquette, in Society, in Business, in Politics, and at Home was published in 1922. She died in 1960, but this is how she might answer our wedding planning questions today — through quotes culled from her writing. seen nothing of the society of very young people for many years, "had to go" to the wedding of a niece. It was one of the biggest weddings of the spring season in New York. The fowers were wonderful, the bridesmaids were many and beautiful, the bride lovely. Afterwards the family talked long about the wedding, but the distinguished uncle said nothing. Finally, he was asked point blank: "Don't you think the wedding was too lovely? Weren't the bridesmaids beautiful?" "No," said the uncle, "I did not think it was lovely at all. Every one of the bridesmaids was so powdered and painted that there was not a sweet or fresh face among them—I can see a procession just like them any evening on the musical comedy stage! One expects makeup in a theater, but in the house of God it is shocking!" Well, OK, then. My future husband is kind of fashion-im- paired. Any advice for him on the big day? If he does not already possess a well-ftting morning coat (often called a cutaway) he must order one for his wedding. The frock coat is out of fashion at the moment. He must also have dark striped gray trousers. At many smart weddings, especially in the spring, a groom (also his best man) wears a white piqué high double-breasted waistcoat, because the more white that can be got into an otherwise sombre costume, the more wedding-like it looks. Bachelor parties are so tacky these days! What were they like in your time? Popularly supposed to have been a frightful orgy, and now arid as the Sahara desert and quite as fat and dreary, the bachelor dinner was in truth, more often than not, a sheep in wolf's clothing. It is quite true that certain big clubs and restaurants had rooms especially constructed for the purpose, with walls of stone and nothing breakable within hitting distance, which certainly does rather suggest frightfulness. As a matter of fact, "an orgy" was nev- er looked upon with favor by any but silly and wholly misguided youths, whose idea of a howling good time was to make a howling noise; chiefy by singing at the top of their lungs and breaking crockery. A boisterous picture, but scarcely a vicious one! Orgies and broken crockery? Eek! So, um, I hear about a lot of people opting for passed appetizers at their weddings instead of a full dinner. What's the food at these receptions like? Always there are dishes flled with little fancy cakes, chosen as much for looks as for taste. There is usually a big urn at one end flled with bouillon and one at the other flled with chocolate or tea. In four evenly spaced places are placed two cold dishes such as an aspic of chicken, or ham mousse, or a terrine de foie gras, or other aspic. The hot dishes may be a boned capon, vol-au-vent of sweetbread and mushrooms, creamed oysters, chicken à la King, or chicken croquettes; or there may be cold cuts, or celery salad, in tomato aspic. Last question: how do I avoid making an ass of myself on my wedding day? The most beautiful wedding ever imagined could be turned from sacrament to circus by the indecorous behavior of the groom and the fippancy of the bride. She, above all, must not reach up and wig-wag signals while she is receiving, any more than she must wave to people as she goes up and down the aisle of the church. She must not cling to her husband, stand pigeon-toed, or lean against him or the wall, or any person, or thing. She must not run her arm through his and let her hand fop on the other side; she must not swing her arms as though they were dangling rope; she must not switch herself this way and that, nor must she "hello" or shout.

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