Voi.v, No. n 
SYRACUSE NEW YORK 
March 1904 
HE Spring Design Competition closes 
the fifteenth of this month. The new 
subjects promise to bring forth some 
interesting work and we trust not to 
be disappointed. The interest every- 
where displaj^ed in designs for child- 
rens'use, is bringing forth good fruit. 
We call attention to the treat- 
ment of Thorn Apples by Miss Jeanne 
Stewart, in^this number. By mistake the treatment for 
cherries was put under that study in the February number. 
The juries of selection for the St. Louis Exposition meet 
this month in New York. There is a good note of promise for 
the Crafts worker in the fact that all works of decorative art — 
metal and wood work, pottery and china decoration, weaving, 
etc., etc., — are to be admitted to the Fine Arts Building along 
with painting and sculpture, on then artistic merits. Hereto- 
fore "Art" has meant painting and sculpture alone — now it 
includes all decorative and crafts work. 
We have, of late, had many inciuiries in regard to the 
buying and decoration of table ware, and manj^ kindred ques- 
tions. We will try to answer all these queries in a few words, 
which we trust will be helpfvil to many of our readers. 
As to whether it is better taste and economy for a person 
of moderate means to buy an entire set alike for her table: 
A simple, plain set throughout is, of course, always better 
economy and if well chosen, is in good taste. But a variety in 
design, well adapted to the shape of the dish aiid to its ixse, is a 
great incentive to appetite and tends greath' to enliven the 
conversation and make a cheerful feast. 
For one of moderate means who can decorate her own 
china it will be quite as simple a matter to have the designs 
varied for the different courses as to have them all alike, as far 
as cost is concerned. If one is buying factory decorated ware, it 
is of course cheaper to buy the entire set alike in design. How- 
ever, if we could not decorate our own china or find one of the 
sets mentioned later, we would prefer a plain white to a dec- 
orated set, as the factory decorations as a rule are very in- 
artistic. The plainer the shape, the simpler and more conven- 
tional the decoration, the finer the ware in color and translucency 
— ^the better the taste displayed. A faint cream tone in porce- 
lain, is more agreeable than the bluish tint often seen. If we 
can decorate our own china a variety in unity is suggested, as 
for instance, decorate the entire set in blue and white, in red 
and gold, in blue and green or some one color scheme. Make 
the service plate, the platters, vegetable dishes and all dishes 
for entrees or dishes which remain on the table throughout the 
dinner, with a simple border of strictly abstract motif combined 
with lines or bands of color, such as the designs shown in the 
Class Room (Keramic Studio, August 1903), making a border 
of f to i inch wide with a rim and inside line of color. For 
oyster plates a simple border of conventionalized shells or sea 
weed — such as the prize design by Miss Peacock, May 1903, K. 
S. For fish, a conventional fish or wave design similar to the 
one by Mary Simpson, February 1904, K. S., which received 
honorable mention. For soup, a design closely convention- 
alized on the order of the prize design of Harebell, December 
1903, K. S., of some aromatic plant which enters into the make- 
up of soups —such as bay leaf, parsley, thyme, sweet rnarjorum, 
etc., etc. For game, the plate exhibited by Marshal Fry 
shown in Februar}^ ^9'^3< K.- S., makes a good model, using any 
game bird in a simple design border. For mushrooms, the 
motif for conventionalized border suggests itself immediately. 
For salad, a design made of any of the succulent plants or other 
ingredients of this greatly varied dish. For the dessert plates, 
flower designs are always in order and can l)e more elaborate. 
For the fruit plates of this course many good conventional 
designs have been given in K. S. The coffee cups should be 
decorated to match the main service. The small plates under 
finger bowls can have any desired motif and on these and the 
dessert dishes one can give rein to one's fancy. 
When one has not the time or means to make such a var- 
iet3^ it would be best, perhaps, to use a few simple geometrical 
or conventionalized flower designs in the same color scheme on 
five different sized plates, each of which could be used appro- 
priately for one course or more. 
For one who cannot decorate her own china, the^jijapanese 
blue and white, the Dresden onion. North or South German, 
pattern in blue, the Canton or Nankin china or the Willow 
pattern will be found, serviceable and in good taste. ' The 
Japanese ware is of course daintiest but breaks easily. The 
German onion pattern is found on all grades of ware. The 
Canton is heavy but good in color and wear^ Nankin is finer 
but more costly. The modern Willow pattern also comes on 
all grades of ware and one must l)e guided bj;- one's poclcet- 
book. 
For breakfast, lunch or tea the blue and white is partic- 
ularly fresh and attractive and each of these varieties of blue 
and white has its own claim for preference. The selection will 
be mainly a matter of choice between the fragile and dainty, 
the artistic and serviceable. 
The ciuestion is asked as to what china is api^ropriate for 
dinner, formal and informal. Personallj' we do not believe in 
formal dinners — " a feast of reason and a flow of souls " should 
always go hand in hand with that jovial meal — but if one must 
needs give a funeral feast, gold and white would perhaps be not 
too gay for the grave nor too grave for the gay. 
The question " Is hand painted china for table ware in 
good taste in large quantities." rouses the craftsman in our 
soul. Decidedly! Let us have hand-work! The more of it, 
the better, and the better hand-work, the nearer heaven! 
The personal touch at the table where only it often happens 
we meet our friends, gives the crowning zest to the appetite 
and the key note to good fellowship. 
An afterthought — When we demand hand-work, we mean 
head-work as well. The mistaken china painter who splashes 
big flowers all over her plates, to be messed up in gravy and 
garnished with pickles — or who paints dainty cupids to be 
drowned in soup, is decidedly absentminded, to speak in mild 
terms. Anyone who attempts a conventional decoration can 
not go so very far wrong and practice will make perfect. 
And when we use the terms " large quantities " we refer 
to the amount of decorated china, not the amount of decora- 
tion on each piece. 
