March, 1915 
HOUSE AND GARDEN 
1 SB 
use a center drop light with a flaring Empire shade 
of soft-toned silk bound with heavy fringe, toned 
with the color of the walls, making it as unobtrusive 
as possible. Have the light hung high enough so 
that the diner can see his vis-a-vis, but deep enough 
to prevent the electric bulbs from glaring into his 
eyes. If a central gas fixture has to be considered, 
use flaring white porcelain shades, and over these 
silk shirred shades of a warm tan or old rose. These 
throw the light down upon the table and give to tbe 
room a soft, pleasant glow. If preferred, candle¬ 
sticks of silver or copper with shades or shields may 
be used on the serving-table or sideboard. In 
country houses there is often neither gas nor elec¬ 
tricity, and in such a case small twin oil lamps with 
old-fashioned glass shades, or sconces for candles, 
are attractive and serviceable. The main thing to 
avoid is a large oil lamp in the center of the table or 
an electric hanging fixture with glaring green or 
red-glass shade. This unpleasant feature spoils 
more dining-rooms in the modern apartment than 
any other, I believe. It is almost always out of 
proportion and usually dwarfs the room. Why 
should it be tolerated when at a slight expense it can be 
removed and a tasteful substitute made? This matter of 
good lighting fixtures I have spoken of at length because 
it has to do so much with restfulness. 
It is best to have no more furniture in the dining-room 
than is necessary. The table, enough chairs for family and 
guests, and a serving table. An open fire is pleasant, and 
the English habit of having a little coal fire to greet one in 
the morning is particularly conducive to starting the day 
aright. If there is a fireplace in the room, have the fire 
laid before the meal. In so many rooms boasting this dis¬ 
tinctly sociable feature the fireplace is left bare and gaping, 
a hole of black dejection, whereas a few logs and cones on 
the firedogs, or a neatly filled and highly polished grate 
would add much cheer and distinction to the room. 
It is rather a pity that the habit of a "dining-room 
suite” of furniture has become so impressed upon most of 
us. Much more interest and originality can be created by 
mixing two styles of consistent design. Choose, for ex¬ 
ample, mahogany Hepplewhite chairs, a sideboard of 
Sheraton design, inlaid with satin wood, and a serving- 
An example of a downstairs bedroom in a farmhouse converted into an attractive breakfast-room by 
consistent treatment 
table of enamel or walnut of French Louis XVI. 
combination, or one equally good, does not make 
the dining-room "mixyto the contrary, it is a 
pleasing and restful variation. 
Another practice that helps give restfulness to a 
room is the use of things in pairs: well-balanced 
panels; a pair of lighting fixtures, two candles on 
the serving table or mantel; a pair of old decanters 
on the sideboard; two consoles or serving tables. 
The most inharmonious thing in a dining-room is 
usually the sideboard, covered with plate and china. 
Its appearance is usually no worse, however, than 
the average china closet. There is something that 
smacks a little of the vulgar in such display. Those 
who champion the china closet maintain that glass 
and china should be kept in the dining-room so that 
the mistress can keep her eye on the breakables, 
take account of stock each day, and thereby keep 
the housemaid under discipline. Wouldn't it be as 
easy for the mistress to investigate her pantry each 
This 
Classical scenic papers are effective in a Colonial room. No pictures are needed, 
furniture, Sheraton chairs. The treatment of the china closet door is interesting 
For 
All the furniture in the dining-room should 
occupy no more space than is absolutely necessary. 
en not in use the porch-breakfast-room can readily be converted into an enclosed living-room. 
Here plenty of sunlight is assured whilst the casement cloth curtains will provide the needed privacy 
