Culture and Customs: A formal hunt or shooting party was the province of the wealthy in Edwardian England: Game permits were expensive, the land was private, and the upkeep of the game stock was a major investment.

They were sighing for the old days at dinner, but all I could do was think about how much more I want from like now than I did then.
-Lady Sybil

Marriage is a long business. There’s no getting out of it for our kind of people.
-Violet, Dowager Countess of Grantham

Isobel: I like the new fashions. Shorter skirts, looser cuts. The old clothes were all very well if one spent the day on a chaise longue, but if one wants to get anything done, the new clothes are much better.
Violet: I’ll stick to the chaise longue.

Culture and Customs: Everyone ought to know how to waltz. The waltz is easy: It’s just a step, slide, step (or step, step, close) in 3/4 time with the accent on the first beat. The world waltz comes from the German for “turn.” When it first appeared in the 1700s in Vienna, the waltz scandalized society, since couples embraced closely while dancing rather than just holding hands. It was also considered shocking that the energetic dance would leave young ladies out of breath. The waltz came to England in the early 1800s and soon after became one of the most popular dances in Europe.

Robert: Welcome to the new world.
Richard: When a war is over, the first emotion is relief, the second, disappointment.
Robert: How sad. But how true.

Violet: You weren’t the first drunk in that dining room, I can assure you.
Branson: Only the first Republican.
Violet: Well, you’ve got me there.

I think, while the clock strikes we should all make a silent prayer to mark the finish of this terrible war, and what that means for each and every one of us. Let us remember the sacrifices that have been made and the men who will never come back, and give them our thanks.
-Robert, Earl of Grantham

Fit and Proper: At Edwardian dinners, service a la russe - service in the Russian style - was very popular, having replaced French-style dining (service a la francaise). In the new etiquette, the courses of the meal were presented one after another rather than all at once.