102 
[louse b° Garden 
BeAGAL-OKieaTAL Rugs 
KIRMAN STUDY 
. . this weaver’s dream which has been 
twenty'five years upon the loom of thought" 
M any of the highest grade rugs that 
are made in America are copies in 
design and color of fine Oriental rugs. 
BengahOriental rugs go a step further; 
they not only reproduce color and design 
but they actually reproduce the fabric of 
the Oriental—both in texture and in the 
art of seamless weaving. 
W^oven from Imported Oriental 'Wool 
Every Bengal' Oriental rug bears a trade mark label, 
(woven in three colors on black satin) which contains 
the Oriental name of the rug from which it was re¬ 
produced. 
Look for this label sewn on the back of every Bengal 
Oriental rug. 
Write for 
“ Backgrounds of Oriental Beauty ” 
by Alice Van Leer Carric\ 
JAMES M. SHOEMAKER CO., Inc. 
i6'i8 West 39TH Street :: :: New York 
the tradition of KIRMAN RUGS 
{Continuedfrom page 100 ) 
pale green leaves, and a few delicately- 
drawn buds droop over the edge; some¬ 
times the stiff and starlike henna flowers 
help out the arrangement. Rows of these 
bouquets in their vases are repeated over 
the field, the number varying according 
to the size of the piece and each group, 
though apparently alike, shows on 
scrutiny some tiny subtle variation of 
ornament and tone. Little of the ground 
shows through the close massing of the 
flowers; this is a characteristic of some 
ancient Kirmans but the shading and the 
arrangement marks a later period. Still 
later came a medallion figure, placed near 
the center of the field, with flowers inter¬ 
twined; this now comes chiefly from the 
province of Irak-Ajemi. It is popular but 
less distinctively characteristic of Kirman 
than the vase and bouquets. Borders are 
almost invariably floral; little red roses 
with a wealth of foliage and stem nearly 
always appear; the plain stripe, but 
seldom. Five stripes, as a rule, go to the 
border, with the chief one just double the 
width of any other. 
In tone and color the general effect of a 
Kirman is soft, delicate and light. Grays 
and soft ivoity tints predominate. The 
reds are rosy in hue, the blues, fawns, and 
yellows are never crude. Greens are pale; 
a dark green is rare in a Kirman and the 
peculiar brownish-violet that occasionally 
appears is most probably the famous 
Armenian Kirmaz color. 
The fine rugs, with their delicate 
coloring, accord well with i8th Century 
styles in furniture and decoration. They 
are charming in rooms of the Adam type 
and with decorations of the Louis XVI 
period. Where old oak prevails the Kir¬ 
mans would be rather overwhelmed; they 
would be misplaced with the “quaint” 
and cottagey or the ultra-modern fashions. 
Satinwood, fine mahogany, and Queen 
Anne Walnut, with Cresend China and 
Sheffield plate for ornament, and beautiful 
brocades rather than chintz and cretonne, 
willow patter, or “ peasant-work ” for 
surroundings. 
Note: This is the second of a series of 
articles on Oriental rugs by Mr. Wolfe. 
In December he will consider Bokharas. 
THE PASSING OF THE PANTRY 
{Continued from page 89 ) 
supply, and so they are placed in the 
kitchen, or “off” it, in an alcove. 
Not for a moment are we frowning 
down on the pantry; we like the pantry 
I and would have one if space permitted 
: and service was in right proportion. W'e 
are only going to give you our observa¬ 
tions on this subject. 
THE BREAKFAST ALCOVE 
The first thing that we notice in new 
small houses is the breakfast alcove. This 
is either in what looks like the pantrj' or 
in a part of the kitchen made a little 
larger to accommodate the alcove, which 
in early days would have housed the 
pantry, plus the sink and other expensive 
accessories. 
I This breakfast alcove is born of the lack 
I of human service in the house. It saves 
trips back and forth for the lady of the 
house or the maid of all work. Here 
breakfast and lunch can be served with 
the minimum of peripatetics. Of course, 
were it not for the kitchen aids, this break¬ 
fast alcove would be impossible. 
For example; were it necessary to use 
the old-style hideous iron sink, the hot 
and early tv-pcs of coal stove, the annoy¬ 
ing and ugly old methods of cookery, 
breakfast and lunch in the kitchen alcove 
would be untempting and impossible. 
, But now with the white enamel kitchen, 
. white enamel tables and little white 
I enamel benches which close up against 
the wall, as do the tables, too, in these 
j little spaces there is much charm in the 
layout. With two or more electric outlets 
placed near the table, lunch and break- 
i fast can be prepared without using the 
big stove, the cookery being accomplished 
with the electric percolator, the electric 
waffle iron, the electric grid, and the elec- 
i trie table range. 
Unless you have sufficient electric out¬ 
lets for this breakfast alcove, you will not 
be getting the maximum comfort. For 
should you put more than two heating de- 
viceson the same wire j'ou will surely have 
a blow-out or some such inconvenience. 
In many houses, the space that used 
to be the pantry, still remains in pantry 
shape and yet does not serve for pantrj’. 
In this case the pantry is a closed space 
for keeping the better dishes and serves at 
the same time as a breakfast and lunch 
room! Here the folding table and little 
folding benches are in one end—usually 
in the window end, and here the family 
eat their informal meals, dining at night 
in the dining room. This room is usually 
situated between the dining room and the 
kitchen. In every way it bears the ear 
marks of the old room, only it lacks a sink 
or washstand. 
A friend of ours has the sinkless ex¬ 
pantry fitted up for a summer porch I The 
room has the prehistoric location between 
the dining room and the kitchen but, 
being doorless on one side, there is hung a 
curtain which fits in appropriately with 
porch wicker furniture painted in green. 
The walls of this room are in gray, very 
pearlish, and the trim and wainscot are 
white. Although the room is only supped 
in by the little boy, there is a charming 
overhead fixture very much in style of a 
lantern of olden time. The cupboards 
have pretty china in them, which makes 
the room cosy and livable. 
SEPARATING THE SUPPLIES 
In other pantr3-less homes we have 
noted the pantry without the sink, but 
housing a small refrigerator, shelves and 
closets. In this case food could be kept 
apart for immediate use from the general 
suppljq also food could be put in this little 
refrigerator for the after theater or “mo¬ 
vie” collation. 
Il'here the ice box is kept outside or 
down in the cellar, you can readily see the 
convenience that this ex-pantrj' refriger¬ 
ator could prove. IMany a time }'ou forego 
a nice collation at night and go to bed 
hungry because j'ou don’t want to go to 
the cellar or in the dark by-way of the 
kitchen. Yet were there electric switches 
enough through the house the question of 
the fear of the dark and of stubbing one’s 
toes or of ruining one’s evening dress 
would be eliminated. 
Another real reason for the kitchen 
alcove and the passing of the pantry is 
that manufacturers, as was hinted above, 
have contrived to make the kitchen one 
of the most refreshing rooms in the house, 
less formal than the dining room, easier 
to “pick up” aftenvards and altogether 
jolly. 
The white enamel stoves, for example, 
electric, coal or gas, or oil, come to mean 
ease and coolness! These stoves have 
taken the heat thought out of the kitchen. 
Then, too, the kitchen is ventilated as no 
other room is ventilated. The very stove 
while heating forces air into certain cur¬ 
rents and, when the electric ventilators 
are used, the kitchen becomes like unto the 
beach, breezj'-, sunny and comfortable! 
There is, too, in the modern kitchen 
{Continued on page 104 ) 
