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Victorian Style Couture Jewelry

Fri, 13 Apr 2007 02:15:00 -0400

For a beautiful selection of handcrafted Victorian and Art Nouveau style couture jewelry, visit artisan Thea at her online jewelry store, Sparkle Plenty Fine Beaded Jewellery. Thea handcrafts jewelry using vintage, antique and contemporary beads and findings in her Los Angeles, CA studio. The designs are either one-of-a-kind or limited edition styles.

Here are a few samples from Thea's designer collection of Victorian and Art Nouveau couture necklaces.

Below left: The Victorian-inspired pendant is the focal point of this couture necklace with emerald glass bicone beads and sterling silver. Below right: The focal point of this couture necklace is the antique vermeil plaque, which was made in Hungary about 100 years ago. It is set with deep green chalcedony surrounded by silvery-white blister pearls.

Below left: The centerpiece of this couture design is a vintage 1940s German topaz pressed glass pendant. Czech faceted glass beads ornately carved with silver-foil ends (cathedral beads) and firepolished crystal. Below right: The vintage stamping gives this couture jewelry an Art Nouveau look. The looped fringe includes dark forest and pale olive green glass pearls, golden sand iris and rose seed beads. The pendant is embellished on both sides. Acanthus leaf hook set.

Below left: The focal piece of this couture necklace is a scrolled sterling silver crescent set with sparkling Swiss marcasite. Swags of sterling silver chain and Swarovski green turmaline round and bicone crystal beads. Below right: Delicate Victorian style swag necklace of Swarovski amethyst and light amethyst bicone beads, and matching crystal rhinestone connectors.

Thea also designs and handcrafts beaded rings, brooches, handbags, earrings, jewelry watches, men's jewelry; and also takes custom orders for bridal jewelry. Victorian is only one of the many styles of artisan couture jewelry designs you will find at Thea's jewelry store. Click to shop for couture jewelry at Sparkle Plenty

Handcrafted Bamboo Tile Pendant Necklaces

Thu, 12 Apr 2007 23:59:03 -0400

Sam of Eclectic-Elements.com has a new line of handcrafted, one-of-a-kind pendant necklaces. She uses bamboo tile beads about 1 1/2 inches long for the pendant and uses both new and vintage objects to adorn them, such as bits from antique handwritten letters, vintage money, washi and origami paper, charms, Czech glass and other beads. A finish is applied to protect the paper.

Below left: Bamboo bead with the word "delightful" from an antique handwritten letter on one side and a section of vintage money on the other. Below right: Bamboo pendant necklace - bead with the word "comfortable" from an old, handwritten letter found in an antique shop on one side and a section of vintage money on the other.

Below left: Asian washi paper pendant with charm necklace - dark tone bamboo bead with a segment of Washi paper and an Asian symbol charm dangle. Below right: Bamboo bead with a segment of Origami paper, Czech glass flower and aqua bell flower dangle.

Below left: Bamboo bead necklace with Washi paper accent. Below right: Bamboo bead pendant necklace with Washi paper accent and cloisonne bead.

These necklaces and more handcrafted jewelry can be found at Eclectic-Elements.com

Antique Asparagus Recipes - April 1894

Thu, 12 Apr 2007 23:05:51 -0400

Asparagus in Ambush - Wash a quart of asparagus tops and boil for fifteen minutes. Take a dozen stale, light rolls, cut off the tops and take out the crumb; put in a pan and set in the oven to dry. Put a pint of milk on to boil. Beat four eggs and stir in the boiling milk, add a tablespoonful of butter rolled in flour, season with salt and pepper and take from the fire; chop the asparagus tops and add...Click to read all asparagus recipes

Victorian Household Tips: The Refrigerator April, 1894

Thu, 12 Apr 2007 22:23:09 -0400

Care instructions for the refrigerator from Elma D. Haynes, April 1894

In the well ordered household special attention is accorded to the refrigerator. It is the daily family food receptacle and, as far as may be, should demonstrate the benefits of perfect cleanliness.

Subject it to a weekly scalding, preceded by a thorough investigation of all nooks and crannies by means of a sponge, a sharp pointed stick covered with a piece of linen or, if you prefer, a small brush, such as is used by the man of paint, and a scrubber for the sides. Sapolio may be employed in lessening this part of the labor, and a valuable auxiliary in dispelling disagreeable odors will be furnished by adding a tablespoonful of ammonia to each gallon of water employed in this purifying process. A simple precaution is to deposit a bit of charcoal, renewed when necessary, in the corners of the cold storage box.

At Left: An ad from a Victorian publication for a Leonard Cleanable claims to be the only refrigerator with separate compartments and movable flues.

Wash the ice from every suspicion of sawdust before consigning to its accustomed position. Some housewives reason the feasibility of wrapping it in paper, contending that so it melts less readily, and in the days of extortionate prices for the luxury their advice is certainly deserving of a measure of consideration, at least.

Nothing heated should ever be placed therein; it will tend to raise the temperature and be the means of causing other things to spoil.

If you reside in a climate where a continuous use of the convenience is uncalled for, you will do well to leave it open at such times as not in requisition.

Many people bestow a generous supply of ice upon their refrigerator when it is first desired for service; they declare if once entirely cooled in this manner and conducted upon correct principles thereafter, it needs less in proportion to maintain the proper temperature.

The Victorian ad below is for a Stoneware Lined Refrigerator which reads "It neither sweats nor absorbs moisture and never becomes sour or musty. It is made without open seams; is practically indestructible and is very easily cleaned."

Numberless patents frequently evince no improvements, judging from practical experience; therefore, though the eye may approve of the external beauty as an article, it may be, for dining room adornment, have none of it, for it is comparatively worthless for the purpose designed. The common wooden box, zinc lined, charcoal or sawdust filled, with a waste-pipe in the bottom to conduct the water into a tub or pan underneath (in some houses it is carried directly to the drain, thus economizing time and strength), though possessing no pretentions to the aesthetic, being the least expensive, from several points of view is the most satisfactory; it is the best economizer of space, too; the wire slats with which it is provided are not only movable, but removable. It is altogether a nonpareil, though only a simple ice chest which has never been christened in honor of some notability.

An outside enclosed piazza is an excellent station for this piece of furniture, but if you have it here and there is no door which may be fastened, I advise you to consider as to the expediency of adopting the "ounce of prevention" in the shape of a padlock, if nothing better. A portion of womankind deem the putting of it in the cellar no violation of hygienic principles. Few such underground apartments are sufficiently free from dampness to ensure exemption from musty odors or mildew tainting effects, besides the added weariness incurred in going up and down the stairs is another argument against the reception of this measure. It may, however, find a resting place in the entry at the head of the cellar stairs or in a pantry in which is a window.

Blocks laid behind the back legs are handy in keeping the refrigerator from touching the wall, so holding the Croton bug or any other unwelcome insect intruder at bay, securing the passage of air around it and allowing sufficient slant to the lid, when raised, to prevent it from falling.

Do not drop the cover carelessly with a bang, else the screws will be jarred from their sockets and often the hinges injured beyond repair.

Never, if you would keep the piece of merchandise in first-class condition, use or permit others to use the pick on the ice while within it, otherwise the zinc may be impaired and ever thereafter charcoal dust be disagreeably perceptible. It is the part of wisdom to attack the ice previous to its deposition.

In times gone by an arrangement styled a safe was in vogue for the preservation of milk, butter, eggs, etc.; this consisted of a box whose open sides, excepting top, bottom and back, were covered with a fine wire netting; it was elevated from the floor on legs sufficiently high to afford immunity from the approaches of noxious animals. A door in front allowed the ingress and egress of the viands, for which a shelf had been prepared. It usually stood in the lower hall of basement dwellings or found a refuge in the cellar.

Of course, it was quite inferior to the modern invention, but, in lieu of a better convenience, served the purpose to a certain degree of satisfaction. Its day is over and man's ingenuity has improved upon the old-fashioned idea.

Novelty Gifts Made From Celluloid - 1895

Thu, 12 Apr 2007 18:57:55 -0400

Instructions for celluloid novelties from April, 1895. Includes instructions for a candy box, heart shape photograph frame, handkerchief case, veil box, greeting cards and booklet covers. Click here for article

Free Vintage Graphics: Easter Postcards with Rabbits

Mon, 26 Mar 2007 22:01:16 -0400

Here are a few free Easter graphics for you to use with your craft projects such as decoupage, greeting cards, etc. These Easter images are mostly of rabbits / bunnies. All the free graphics we offer are of actual vintage and antique postcards. The images have not been altered so blemishes or age may show.

Click here for more vintage Easter postcards with chicks / eggs

Free Images: Vintage Easter Postcards with Chicks / Eggs

Mon, 26 Mar 2007 21:27:51 -0400

Here are a few free Easter graphics for you to use with your craft projects such as decoupage, greeting cards, etc. These Easter images are mostly of chicks and eggs. All the free graphics we offer are of actual vintage and antique postcards. The images have not been altered so blemishes or age may show.

Click for more vintage Easter postcards with rabbits / bunnies

Antique Children's Fashion - Spring 1893

Thu, 15 Mar 2007 02:18:17 -0400

An advertisement for children's clothing patterns from the Spring of 1893.

Little Boy's Dress - an exceedingly pretty coat dress for little boys; the pattern is cut in sizes to suit children from two to six years of age. For a boy of three it requires 1 7/8 yards of goods 36 inches wide. This is a pretty model in which to make up a variety of goods in wool and in cotton. It will make a pretty dress in fine gingham, say in blue, with the ruffles, belt, cuffs and large ruffled collar in white linen. It is, in fact, very well suited for washable fabrics.

Little Girl's Cloak - for little girls from one to six years of age. For a girl of two years it takes 2 yards of 44 inch material. This little cloak will be pretty for spring wear made up in some light, fancy woolen, and should have its collar and cuffs in a harmonizing shade of plush or velvet.

Little Girl's Dress - suitable for a child of from two to six years of age. For a girl of six it requires 2 3/4 yards of material 44 inches wide. This model is suitable for making up in any of the thin woolens in vogue; it is also very pretty in gingham or chambray.

Misses' Princess Dress - suitable for girls from ten to sixteen years of age. It takes 4 3/4 yards of 44 inch material for a girl of thirteen years. This model is pretty made up in two materials, one serving for the sleeves and upper waist portion as well as for the skirt trimming of narrow flounces. Feather stitching decorates the suspender straps, the cuffs, the upper edge of the waist and the neck-band.

Washable fabrics are the most suitable for children's garments, and for winter and spring they should nearly all be made of wool. Wool has several advantages over cotton and linen; it is warmer, more wholesome and protects the wearer from sudden weather changes. It has for children the inestimable advantage of being less inflammable than any other dress material, a great advantage, as children are so fond of playing with inflammable articles. In the writer's childhood, her father insisted that all her garments with the exception of her pinafores should be of woolen material in winter, because he was a man who thought, and was given to foreseeing and preventing evils. He knew that fire has a fascination for young children and that they will play with it at every opportunity.

Antique Recipe: 1893 Sponge Cake

Thu, 15 Mar 2007 01:04:26 -0400

The Philosophy of a Sponge-Cake After many trials and errors, Mary Lawton revealed her recipe in 1893 for the perfect sponge cake.

It has been said some are born great, some achieve greatness and some have greatness thrust upon them. It is through the achievements of greatness that one woman points, with wooden spoon, to the cake bowl and baking pan. From her lips come the encouraging words: "There lie the elements of my fame, achieve it too who can!"

There are women who brew,
And women who bake,
Yet women who fail
When they make a Sponge cake!

And so did this self-same woman, though to her, in turn, had been committed her grandmother's recipe; a true and tried recipe too, that had been handed down with the old gold-rimmed cake platter, through six generations of grand-daughters, "beginning life."

It was absurdly easy. Nothing was simpler than to put in five eggs; weigh out the half pound of soft sugar; sift the large tea-cup of prescribed flour; add the teaspoonful of baking powder and the same of rose-water.

The mere fact of this simplicity, made failure more maddening. The "guid man" smiled at tea and from the cracker jar took a ginger snap. That ginger snap fixed my purpose; I was determined to grapple with those elements, until like many an x, y, z, in algebra, they should be brought to terms.

In the same proportions, like ingredients went into one cake; and into another, and another, but the results were sadly depressing. I would not cast away the recipe, which, as I have said, was an heirloom; it should have a fair trial.

At last the sickening, deferred hope became a noble realization and the woman who "stirred" her way to family fame, gladly passes on the key-note to other aspirants.

Experience will reveal the fact that there is a certain philosophy in cake mixing, let her deny the fact who will.

It is not enough, haphazard, to cast in the ingredients a recipe demands and expect a good product. There must be a regular order preserved, in incorporating materials of a cake, if the result is to be satisfactory.

Not until I discovered the philosophy of mixing, did I succeed in the recipe that had done good service for so many years; and so I enjoin upon those interested, that to succeed in making and baking a creditable sponge cake, the following details must be carefully observed:

Break the five eggs, separating yolks and whites. With a wooden spoon stir yolks to a cream. To this add one pint of granulated sugar. Rub this at least ten minutes. Then add one-half pint of sifted flour into which has also been sifted a large teaspoonful of good baking powder.

Rub! Rub! Rub yet another ten minutes. Grate in the rind of one lemon, or instead may be used a teaspoonful of vanilla essence. Lastly, put one-half teaspoonful salt in the egg-white, which, being beaten with a wooden fork, becomes firm in a trice. Stir this in well and the dough is delicious.

It may be baked in pans of any shape, but in every instance they should be well heated and buttered before the dough is poured in.

The baking, perhaps, is the most difficult feature of success. The oven must be hot and the fire on the increase.

After twenty-five to thirty minutes, according to the degree of heat commanded, a delightful aroma will encourage the baker, that she may, very gently, open the oven door to test her cake. Should the top be a rich brown, pierce it with a broom straw. Uncooked dough in the center would naturally cling to this. Then take a piece of stout paper, cover the pan, thus preventing a charred crust.

Another test and, perhaps, your cake is ready to whisk out of the oven; to wrap in a dry towel; to be kept out of draughts until it is cold and, lastly to serve.

Thus will be achieved a fame, in exchange for which one finds herself called on to make sponge cake for church and state affairs; for festivals public and private, and finds delight therein, as one woman testifies.

Mary Lawton, 1893

Artistic Needlework 1909

Tue, 6 Mar 2007 02:39:26 -0400

Dress Trimmings of Filet-Net and Silk Braid - 1909

Embroidery on net, an art quite neglected for a long period, is now regaining its popularity and lends itself to the most beautiful effects. Chemisettes and waists, bands and trimmings, in fact many charming effects may be obtained with comparatively little work and at a small cost. Most of the trimmings are worked on machine-made netting, which is far less expensive than the hand-made variety, and really preferable, as it has a very smooth and even surface. The net is obtainable in black, white and ecru, and most of the leading dry goods stores carry also various colors, at a very reasonable price. For the variety of embroidery described, a very narrow, flat silk braid is used, and in some cases the figures of the pattern are outlined with crochet or embroidery silk. The braid is worked in darning-stitch, passed under and over the bars of the squares, as in Illustration I.

In the small figures, the braid is passed over three or four squares, according to the pattern, in a manner resembling the flat or satin-stitch. The stitches must always be made with an upward motion, as this gives a better appearance to the work. To begin a new stitch, bring the needle down to a lower row. A tapestry needle with a dull round point is used. In large figures the braid is worked in darning stitches, passing the braid over and under every alternate bar, as in Illusration II. to obtain a neat effect, it is preferable to bring the braid back, leaving it loose, on the wrong side of the work, working the upper or right side always in the same direction. This has also the advantage of providing a sort of padding, which gives to the finished work a raised effect which makes it very attractive. The pattern should be drawn on heavy paper and the net basted over this paper.

The simpler designs may be worked by counting the bars, in the same manner as for cross-stitch work. It is essential to avoid twisting the narrow braid, which must always lie perfectly, on the underside as well as on the right side; the beauty and neatness of the work depend upon this rule. When the work is done by counting the bars and squares, it is very convenient to stretch it over a small frame or hoop. Press the braid lightly between the thumb and the forefinger, to mark the crease at each end of each stitch. When the work is entirely finished, press it lightly on the wrong side with a moderately hot iron.

Illustration III is a simple pattern, very pretty for waist trimming. Cut a strip of net of the required length, and for the width count twenty-two squares. Two squares at each side must be turned under and run with the braid to form the border. Run the braid through the squares in darning fashion, catching into alternate squares when making the second row of braid. It is better not to cut the braid before reaching the full length of the band; the only difficulty, in that case, is to keep the braid from twisting, but after a little practice this is easily managed. To make the small figure, begin at the center square, work over two squares with a flat-stitch, working two stitches for each of the four petals. Catch the braid on the wrong side with a few stitches.

The band at Illustration IV is worked with horizontal stitches only and is very simple. A careful study of the pattern will enable any one to succeed in making it. It is always better in this kind of work to make the stitches from left to right. Begin the squares at each side with the center stitch, then execute the upper stitches and last the lower stitches, bring the needle back at last to the center stitch of the opposite square.

The pattern at Illustration VI differs somewhat from the others in the serpentine band which runs through the center. This band is worked in darning-stitch and with four rows of braid. A small figure fills the space left at each side of the middle band. One row of squares is left between the border at the side edges and the pattern at the center; if however, a wider trimming band is desired, a larger space may be allowed between the edges and the pattern. The outside border may also serve to widen the band, by selecting any of the fancy borders of the other figures. The detached figures, filling the triangles, consist of horizontal stitches. It is easy to follow this pattern by studying carefully the illustration and counting the stitches; the undulated center band is executed first, but always after the edges are run.

The side borders of the band at Illustration VII are rather more elaborate and lend a very pretty effect, especially when the trimming is to be applied to soft, light material. To make this border, run first the outside row of straight braid and make the small bars by making two stitches, one below the other, each over one square. Make the next bar by working two stitches into the next two squares. The cross-bar threads of net between will show and provide the apparent space. Make another straight row of braid to match the outside row. Begin the center pattern at the middle of the netting, working first the right side and then the left side of the lozenge, as shown in the illustration.

The band at Illustration VIII is somewhat similar to Illustration VI, but instead of straight bars, the stitches in the border are overhanded, one row lower at each time. A straight row of braid outlines the inner edge of each border. The pattern is formed of wide lozenges with a dot in the center band; small dots or triangles are disposed in each point formed by the pattern near the outside border. The serpentine pattern is worked in overhand stitches, each over three bars of the net, and each one row lower and one row to the side of the previous stitch.

On Illustration IX the edges are worked like those in Illustration VII except that the space left between the bars is one square wider. A single row of braid in darning-stitch runs through the pattern in V-shape. The spaces between the points are filled by detached figures, the small like those described for Illustration III, and the larger composed of alternated outside and underside flat-stitch, or point lance. The center of this figure is filled with a small dot.

The work on the band at Illustration X is all in darning-stitch, outlined with rope or crochet silk; the stems and small leaves are worked with this same silk. This method of embroidering the net gives a rich and elaborate effect. The small figures may be made in flat-stitch and in that case they are not outlined with silk; this combination of the two stitches gives charming variety. For the execution of the large figures follow the directions for Illustration II.

Illustration XI shows another example of the work obtainable with braid on net. The figures in the center are executed in flat-stitch, both vertical and horizontal; the stems and small figures are worked with crochet silk in cross-stitch; the wide border at each side consists of two straight rows of braid outlining a small pattern, worked with silk in cross-stitch. This pattern is especially well adapted for bretelles, front bands and also for insertions or panels on skirts made of light materials.

At Illustration XII some of the stitches used in the bolero-blouse or brassiere are shown. The small sprays and leaves are made with crochet silk in darning-stitches.

At Illustration XIII are shown two figures that may be used as insertions or on trimming bands similar to those illustrated here. They are made in a combination of the various stitches described.

The Artistic Arrangement Of Cut Flowers - 1911

Tue, 6 Mar 2007 02:29:26 -0400

Advice given in 1911 for arranging cut flowers.

Is the artistic arrangement of cut blossoms a lost and neglected art? It appears so, when one views with wondering eyes, the cut flowers adorning the average home. Bunches and knobs of short-stemmed pansies and violets topping tall clumsy vases; lilies sprawling awkwardly, roses so bunched and massed that all their sweet beauties are distorted and lost; inartistic blending of hues and thrust into the hideous monstrosities, sold under the name of vases.

Is it, that in this age of hurry and speed, we have no leisure to cut and arrange beauties of our garden; no time to select decent receptacles to hold them and to see that they harmonize with the surroundings in which they are placed? Better, then to leave the blossoms to bloom unspoiled and unashamed in the garden.

Flowers should be cut in the early morning, the dew still on them, with a pair of shears kept sharp and keen. Carry a basket to lay them in carefully, and cut long stems. Never clip a full-blown flower, but gather the half-opened buds. Some flowers never should be carried inside the door. There are blossoms suitable for cutting, and others that should never leave the garden stem. Flowers that quickly droop in water, as the poppy and mock-orange, others that are insignificant in color, or size, or the ultra opposite, may have a garden spot, if one prefers them, but they are utterly out of place within the house.

There are three types of vases best selected, the tapering vase set on a standard, for delicate blooms and ferns; the bowl, and the tube-shaped, under which head come jars of all descriptions. Colored glass vases are inartistic, except, perhaps, a dark-green glass; better use a plain glass, or even a tea-cup than some of the hideous vases that one sees.

Lilies and large-stemmed flowers need a wide-mouthed receptacle, preferably something tall and stately. Stone jars look well, filled with callas and other large lily flowers. Lilies should not be allowed to sprawl; perhaps they are the most difficult to arrange artistically. Never mix them with other blooms, especially with small graceful foliage.

Pansies and violets should be arranged in low dishes, with an abundance of green leaves. Wide, low dishes, such as a common sauce dish, show off their beauty to the best advantage. The flower heads float upon the water, and the greenery hides the stems. Beautiful centerpeices, for the table, are made of a bowl of these flowers set in the center of a platter hid with flowers.

Ferns, smilax, asparagus, wild anise, wild parsley and other delicate greenery, should be grown, both for use with flowers and when flowers are scarce. Plenty of vinery enhances the delicate beauty of the rose, accentuates the rich coloring of the crimson flowers, and hides the awkward stems of many others.

The selection of flowers for evening, should be entirely different from those selected for daytime adornment. They should be brighter - more richly hued. Especially do blue and yellow flowers lose class by lamp or electric light. Flowers which open only by daylight, if desired for evening use, should be kept in a dark closet all day. They will open immediately upon being brought into the light.

Flowers should always be selected and arranged in harmony with surroundings. The wall paper, the stand or table covering, the contents of the room, and the lighting should all be considered. Dark, gloomy apartments should have bright blossoms in profusion, rich reds and crimsons, with touches of gold. Odorous flowers should not be cut for the bedroom, as the continuous perfume is unhealthy.

The artistic possibilities of cut flowers are unlimited. They brighten the home as nothing else can, if properly cut and arranged, a talent which may be cultivated by even those not naturally tasteful.

Antique Recipes: Refreshing Hot Weather Drinks 1909

Wed, 28 Feb 2007 19:42:03 -0400

Antique recipes for Lemonade, Fruit Punch, Iced Russian Tea and Chilled Chocolate, early 1900s:

A cooling beverage on a hot day is most refreshing, and, when taken slowly and in moderation, is not injurious to the normal stomach. The thoughtful hostess remembers this, and on a hot, sultry day provides some such refreshment, not only for the invited guest and her own family, but also for the "drop-in" caller, who is sure to appreciate the attention. When serving such refreshment it should be remembered that the eye as well as the palate must be pleased. The daintiest glasses should be used and their contents made as attractive as possible. In the csae of "thin" drinks, straws should be provided.

From time out of mind lemonade has been the popular summer beverage. It remained for the resourceful twentieth century housewife to evolve the numerous delicious and refreshing palatible drinks known under various names, but all having for the basic ingredient or foundation a strong, well-flavored lemonade.

To make good lemonade the first essential is the fruit itself. The lemons must be firm and thoroughly ripe, yet not over-ripe. The slightest hint of decay taints the whole lemon and will rob the beverage of the delicacy of flavor which should be one of its characteristics. Again, a lemon which to the eye appears perfect often has a bitter taste which no amount of sweetening will overcome. To ward off this possible danger, each lemon should be tasted before it is used. The proper proportions for a well-flavored drink are one-half lemon for each tumblerful of water, with sugar to taste. Some lemons contain more acid than others; then, too, some prefer a sweet drink; others enjoy the sour taste. For these reasons, it is impossible to give an explicit rule for the quantity of sugar required.

Lemonade Wash the lemons clean, then grate off the thin yellow peel, taking care not to grate into the white membrane, which is bitter. Mix the grated peel with a little sugar, mashing the two ingredients with a wooden spoon to extract the flavor which is stored in the peel, and which is sacrificed when the latter is thrown away. Then add the strained juice and the desired quantity of freshly-boiled water. Stir up well, add the sugar and stand aside to cool. Strain and serve in glasses half filled with crushed ice. When lemonade is wanted immediately, cold water may be used, but the best-flavored drink is made of boiling hot water.

So much for plain lemonade. The changes which may be rung upon it are only limited by the resourcefulness of the person who concocts the beverage. A can of grated pineapple, or the fresh fruit added to a quart of strong lemonade, gives a delicious pineapple-lemonade. Fruit juices, such as strawberry, raspberry and cherry, added to lemonade, produce most satisfactory results. Allow a pint of strained juice to a quart of lemonade. The grape juice of commerce, combined with lemonade, makes an exceptionally delicious drink. These beverages become doubly attractive to the eye when daintily served and prettily garnished with tiny crescents of lemon or berries floating upon the surface.

Delicious Drinks may be concocted from fruit juices alone. An excellent one is made as follows: Strain one quart of strawberry, raspberry or cherry juice; add a pint of granulated sugar and stand aside in a cool place for six hours. Then put over the fire and let boil up well; skim and drip through a jelly bag. To serve, add two or three tablespoonfuls of the fruit syrup to half a glassful of crushed ice, then fill the glass with ice-water. Fruit juices may also be combined with good results. In preparing them, use the foregoing formula.

Iced Russian Tea is a very satisfying summer drink, especially to the devotees of "the cup that cheers." For this a strong infusion of tea is necessary; four teaspoonfuls of tea, good tea, to four cupfuls of water is about the right proportion. Fill the porcelain teapot with boiling water and let stand until the pot is very hot; then empty, put in the tea and fill up with fresh boiling water at once. Stand the pot where it will keep hot, but not boil, for four minutes. Strain and pour into a glass half filled with crushed ice. Drop a slice of lemon into each glass.

Fruit Punch is a popular summer drink on occasions when something more elaborate than a simple fruit or lemonade is in order. An excellent formula for it, one to be found in many modern cook books, is the following: Boil two cupfuls of sugar in one cupful of water ten minutes; add a cupful of strong tea, one pint of strawberry juice, one can of grated pineapple, the juice of six oranges and four lemons. Stand aside to cool; then turn over a block of ice in a large punch bowl and add half a pint of maraschino cherries. The given quantity may be increased or diminished, provided the proportions are preserved.

Chilled Chocolate is an acceptable addition to a luncheon menu on a hot day, or with sweet wafers it is quite sufficient for light refreshments at an informal gathering.

Notwithstanding many recipes to the contrary, good chocolate is made entirely of milk. If the milk is very rich, one-third water may be used without great detriment to the beverage. For six cupfuls, one quart of fresh milk and two ounces of chocolate shaved very fine will be required. Put the milk over the fire in a double boiler. To the chocolate add three tablespoonfuls of hot milk, and stir over the fire until the ingredients are incorporated. When the milk comes to a boil, add the chocolate mixture, beating it in vigorously with a whisk. Take from the the fire and thoroughly chill on ice. Serve in tall glasses, with a garnish of whipped cream sweetened to taste and flavored with vanilla.

Katherine E. Megee, 1909

Free Vintage Valentine Postcard Images - Happy Valentine's Day!

Tue, 13 Feb 2007 16:14:46 -0400

More free vintage graphics from our vintage postcard collection - just for Valentine's Day. Includes graphics of cupids, ladies, children and more. Feel free to copy these postcard images to your computer for your own craft projects.

Watch for more vintage holiday postcards and other graphics throughout the year.

Happy Valentine's Day!

Recent Silver Auction Prices - January 2007

Wed, 7 Feb 2007 19:57:38 -0400

Antique silver, silverplate and stainless prices realized at online auction:

Sterling

Towle 1935 Royal Windsor 5 piece sterling tea set, sold for $1,500

105 piece 1898 Old Baronial sterling silver flatware, sold for $2,600

81 piece 1941 Grande Baroque Wallace sterling flatware, sold for $3,240

111 piece Gorham 1948 Melrose sterling flatware, sold for $2,300.

Georg Jensen 1915 Acorn sterling silver flatware, 117 pieces, sold for $9,000

33 piece 1871 Audubon by Tiffany & Co. sterling flatware, sold for $4,175

Silverplate

Pair of Homan silverplate figural napkin rings (bird), sold for $150

James W. Tufts figural silverplate napkin ring (baby in cradle), sold for $515

Stainless Steel

Georg Jensen 1965 Blue Shark stainless steel flatware, 48 pieces, sold for $2,750

Handmade Beaded Jewelry Makes Unique Gift

Tue, 6 Feb 2007 22:59:08 -0400

St. Valentine's Day is responsible for many jewelry sales and you may be overwhelmed by gift choices and special sales promotions. After looking through a few jewelry sites and stores, you'll often find that the jewelry selections begin to look the same. This is because they often are the same.

Men want to find unique gifts for their ladies; gifts that will be appreciated and loved (so that she will love and appreciate you more). Imagine how delighted your special lady would be to own a one-of-a-kind handmade jewelry design whether it's your girlfriend, wife, mother or daughter. She will be delighted to know there isn't another like it in the world. You can't go wrong with original, one-of-a-kind handmade beaded jewelry.

So where do you find a truly unique jewelry gift at an affordable price, you ask? You needn't look any further than StormRising Designs.

I recommend you take a look at the selection from designer Camilla Walton of StormRising. Camilla designs and creates one-of-a-kind beadwork and beaded jewelry including necklaces, bracelets and earrings. She also creates a line of handmade fabric purses, beaded rings and watches. All at affordable prices.

Here is a preview of the lovely original designs you'll find at StormRising:

Below Left: Unakite gemstone donut necklace with mauve glass beads; and green and gold Czech faceted glass beads. Below Right: Matching handmade earrings for the Unakite necklace: Mauve and green glass beads. This pair is made with French wires but if this is not your preference, you can select to have this changed to clips, leverbacks or posts.

Below Left: Don't Go Breakin' My Heart handmade beaded necklace: Swarovski ruby and clear AB crystal beads with freshwater pearls, sterling silver clasp. Below Right: Cafe au Lait beaded necklace: Synthetic smoky quartz, Czech glass and "antiqued" freshwater pearls. Yummy!

Below Left: By the Sea art glass beaded necklace: Peruvian Opal, chrysoprase and bronze Swarovski crystal beads with unique glass seashell pendant. Below Right: Green Russian serpentine, black onyx, olivine and jet Swarovski crystal beads necklace. Sterling silver clasp.

Below Left: Hearts of Glass handmade bracelet: Amethyst glass hearts and Swarovski crystal pearl beads; two strands with pewter heart charm. Below Right: Persian Garden peyote beadwork cuff bracelet: Woven with gold-lined glass seed beads and dark green glass seed beads in Peyote stitch. Edge detail is Czech fire-polished glass beads.

Below Left: Aromatherapy Vial Pendant and Kyanite beaded necklace: Unqiue handmade vial pendant with stopper, borosilicate glass necklace. Steel blue kyanite stone, black onyx and Bali silver. Below Right: Fairy Dust Beadwork Spiral Rope Handmade Necklace: Lavender and gold seed beads woven into a double spiral beadwork stitch. The Peyote stitch slide is removable and decorated with a double row of seed bead fringe and Swarovski crystal beads. Sterling silver toggle clasp.

In addition to the one-of-a-kind unique jewelry available for purchase online, Camilla also accepts custom orders. If you don't find exactly the piece you want, don't hesitate to contact her. Many necklaces and bracelets can be resized and this information can be found with each item listing.

Camilla is currently offering a special Valentine's promotion through February 8, 2007. Visit her site for details. Be sure to check out her web site throughout the year for all your unique jewelry gifts which are sure to be a hit for any holiday or occasion! Sign up for her newsletter to receive special promotions available only to subscribers.

All of the above handmade beaded jewelry and much more may be found at StormRisingDesigns.com The latest designs may be found here

All jewelry designs and images on this page are owned and copyrighted by StormRising Designs.

Antique Recipes: Cold Desserts for Dinner - June 1896

Tue, 23 Jan 2007 01:31:27 -0400

Antique recipes for cold desserts from June 1896.

Date Meringue This is a delicate dessert, and may be quickly made in a case of unexpected company, if one has at hand the necessary ingredients. Beat the whites of five eggs to a stiff froth, add three tablespoonfuls of sugar, and one-half pound of dates, stoned and cut up fine. Bake fifteen minutes in a moderate oven. Serve, as soon as cool, with thick, sweet cream or a custard made with the yolks.

Strawberry Bananas Select six firm, good-sized bananas, split them open carefully, and remove the pulp. Beat the pulp to a cream, measure, and add half as many strawberries, one tablespoonful of lemon juice, three tablespoonfuls of powdered sugar, and one tablespoonful of sherry or orange juice. Mix well together, being very careful not to make the pulp too liquid, then fill the banana skins and stand them on ice. To serve properly, the bananas should be tied with narrow ribbons of green and dull-red. When strawberries are not in season, peaches, cherries, or orange pulp may be used, changing the flavoring accordingly.

Green Currant Pie Strip currants, two-thirds grown, from the stem; stew until soft. Sweeten to taste and pour into a pie dish. Dredge with flour or cornstarch, and add a half teacupful of seeded raisins to a pie. Bake slowly. Serve cold.

Caramel Pudding This is a dainty dessert for a hot day. Place a cupful of light brown sugar in a saucepan over the stove until it browns and has a caramel taste. Add a tablespoonful of butter and half a cupful of sweet milk and let it cook twelve minutes. Add to it nearly a pint of milk and two and a half tablespoonfuls of cornstarch, stirring constantly. When very stiff and well-cooked, remove from the stove, flavor with vanilla and pour into moulds. Serve with whipped cream.

Coffee Mousse A teacupful of the strongest and clearest coffee must be made, using a quarter of a pound of coffee to a teacupful of water. Put the coffee, when made, with two yolks of eggs and an ounce of sugar, in a double boiler, and stir over the fire till the mixture thickens; then let it get cold. Whip a pint of cream quite stiff, and add the coffee to it by degrees so that it is smooth and thick. Serve this either frozen or simply cold in teacups with saucers.

Gooseberry Meringue Boil two quarts of green gooseberries in a little water and some moist sugar; pulp them through a sieve, and lay the pulp at the bottom of a shallow pie dish. Beat up the yolks of three eggs and add to them three-quarters of a pint of milk; pour this on the top of the fruit, and place in moderate oven to bake. When nearly done, whisk the whites of the eggs to a stiff froth, mix in lightly one ounce sugar and pile it on the custard. Return it to the oven to brown.

Antique Recipe: White House Strawberry Shortcake 1896

Mon, 22 Jan 2007 23:16:11 -0400

Strawberry luncheons, festivals, fairs and teas, will be the popular entertainment throughout the month of June, as the berries may be had in abundance, and in their natural state are easily prepared, and without being a tax upon the hostess, and are for most people a tempting and delicious refreshment.

Mrs. Hayes once gave, while in the White House, a luncheon to Washington young people, of which they talked for years. [Hayes 1877-1881]

The table was laid in white linen, with a crimson carnation beside each plate. Strawberry vines and berries filled a low basket in the centre of the table. At either end stood tall crystal dishes heaped with strawberries lightly sprinkled with powdered sugar.

After the salads, rolls, peas, crabs and the usual dainty luncheon menu, strawberry shortcake, with whipped cream, was served. This delicious shortcake was Mr. Crump's recipe, and was made as follows:

White House Strawberry Shortcake

Into one pint of flour put a large teaspoonful of baking powder, and one-quarter of a teaspoonful of salt. Sift thoroughly. Rub into the flour four large tablespoonfuls of butter. Wet with a teacupful of sweet milk. Bake quickly in a hot oven. When well browned, spread with butter and berries, whole or mashed, cover heavily with sugar, and serve hot, passing a pitcher of whipped cream with the shortcake cut in cubes.

Another White House recipe for strawberry shortcake runs thus: One quart of flour; three teaspoonfuls yeast powder; one teaspoonful salt; half cupful best butter; one pint of sweet milk or water. Bake in four shallow pans; fill with strawberries lightly chopped in sugar with a knife - not bruised, but cut in pieces. Serve with the heated juice of one pint of berries and one cupful of sugar.

At any strawberry entertainment the chief feature of the table is the large dish of crimson berries, served in the French style, with their hulls on, garnished with their own leaves, and, if possible, with their tiny blossoms.

Related Article: Antique Strawberry and Berry Forks

June 1896

Fashion For The Coming Season by Helen Goddard - November 1895

Mon, 22 Jan 2007 22:34:19 -0400

The average woman has one street costume for the winter season, which must do duty for many occasions, and November is the month that is usually selected for making it, as the new styles by that time are sufficiently settled to present something definite in regard to those parts of the costume where fashion is apt to show decided changes.

This season the sleeve is the disputed point. The balloon puffs that have for many months held their own against the ridicule which assailed them are not so easily discarded for the close snug effects that have been heralded since mid-summer. Women have grown accustomed to them, and though they murmured at the extravagance in material, felt that a certain style was imparted to a gown by the extra number of yards which was fashioned into sleeves.

For this reason a modified arrangement in this part of the gown will be preferred by many to the extreme close style. This medium sleeve, which is shown by the sketch and for which a cut paper pattern is furnished, is the one which has been especially selected from French designers to meet the needs of those who have a new gown in mind, or the remodeling of an old one.

It has but one seam which is under the arm. The upper part is disposed in folds that droop from the shoulder, and the lower part below the elbow follows closely the outline of the arm. The shape and style of the sleeve will be found equally effective for velvet, silk or woollen materials.

A side view of the latest design for a dress skirt is shown by the sketch on this page. It gives the plain effect at the waist, both in front and at the sides, with the requisite fulness at the back; which gradually sweeps into flaring folds at the foot of the skirt. It should be faced here to a depth of ten inches with French haircloth, or one of the soft American finish which has been previously shrunk.

If over this haircloth facing a taffeta silk facing of the same depth is placed, it will give the silken rustle to the skirt which is so desirable, even if the main part of the skirt is lined with percaline.

The bodice coat that is shown by the sketch is of fashionable tailor cut, combining the vest, which provides for a variety in material and color, without detracting from the simplicity of the style.

The wide straps of the dress material decorated with rich fancy buckles, and the handsome buttons on the vest, provide sufficient decoration to give relief to the severity of the cut, while the flare at the sides and back of the bodice skirt gives that touch of style to the costume which a closer effect would lack.

The combination of this latest French design in bodice, sleeve and skirt is shown on the finished green street dress at the top of this page. The gown is a special design from one of the leading costumers in Paris, with whom arrangements have been made to furnish a series of designs in color for costumes and gowns, with cut paper patterns of the same.

Shown at Left - Top: Child's Winter Dress and Misses Street Dress. Bottom row: Misses House Dress and Child's Street Dress

House Gowns by L.E. Crittendon - November 1895

Mon, 22 Jan 2007 22:32:35 -0400

Women who do more or less of their own housework should have a neat and becoming gown, however simple, for the purpose. Calico is so cheap that one can afford plenty of it to make a waist and skirt of tidy fulness, yet one almost invariably economizes on material when purchasing prints, and gets but ten or twelve yards, when if one is above the medium size and height, fourteen or sixteen, should be the smallest number of yards purchased.

Do not seek too diligently for the color that "does not show the dirt," because if the dirt is there it is untidy. If you are replenishing your stock of prints this fall, get a foulard finished calico of red, with polka dots of white. This will always look bright and pretty, and needs no starch when laundered.

It should be made in one piece, or sewed together at the waist. Some women button the skirt on to the waist with four buttons and buttonholes, and this does very well, but there is a feeling of satisfaction in knowing that the waist and skirt are sewed together beyond all possibility of separation.

The skirt may be brought around past the middle of the front and fastened at the side, or, it may be fastened front with the front placket hole hooked together, and as one usually wears an apron with this dress, it does not much matter where it is closed.

Corsets, in these days of physical culture, should be laid aside for the morning tasks, so that the muscles of the waist can have full play. So a loose waist is better than a fitted one, as the latter loses shape so decidedly after it is laundered. Gathered into a fitted yoke with a very full ruffle over the shoulders, a turn-down collar and a white silk necktie under it, the skirt gored to the knees and ruffled from there to the feet, it makes altogether a pretty little gown, and an attractive bit of color behind the coffee-pot at the breakfast table.

A blue gown with big white dots is quite effective, or a blue and white striped print or penang, with solid blue collar and cuffs. This last is prettily developed in a Norfolk waist, belted with blue. If the waist comes down over the skirt, fasten with buttons and button-holes to the inside belt.

Wrappers, with the exception of bed and bath gowns, should be abolished as slovenly in the extreme. There is just as much comfort in a tea jacket and much more beauty.

A rich dark red one is made of Henrietta cloth with large soft sleeves and loose body. Its yoke, collar, sleeve bottom, below the puff, and skirt, are all trimmed with narrow black satin ribbon, and an old black chantilly flounce is ruffled full around the bottom of the yoke and over the shoulders. In moments of relaxation, the belt can be taken off, but kept near at hand, to be donned again at a minute's notice.

Another jacket is half fitting, and made of black Henrietta, trimmed with gold-colored ribbon. The bag front is made of black net, from an old gown, draped over a half yard of gold colored silk. The sleeves are in double puffs and separated with bands of ribbon.

For warmer days, they are made of figured challie, china silk, and from skirts of lightweight summer material, that may be frayed or worn around the bottom. With dainty furnishings of lace and ribbon, they are charming.

Table Decorations by Rose Seelye Miller, January 1893

Thu, 18 Jan 2007 18:36:45 -0400

In these days of aesthetic tastes great care is spent upon the table. Its napery, its dishes, its glassware are all the daintiest and finest the taste and finances of the owner dictate and afford. In summing up the dainty appointments of the table I neglected one of the most important factors of the table of today - its flowers. These are considered almost as essential as its other appointments; even our everyday tables are more attractive with the addition of flowers, though they may be few in number.

At a dinner given by a wealthy woman, the chief adornment of the table was a cut glass bowl filled with growing ferns. Not all may be able to afford the real cut glass, that scintillates from every facet like a clear cut diamond, but ferns are inexpensive, and a pot of them neatly adorned might grace the table of anyone in very moderate circumstances. One little woman whom I know grows her flowers in tin cans. These are unsightly, no one can deny, but her ingenuity and aesthetic taste for flowers enable her to manage these inartistic cans artistically. Not long ago I dined with her, and the centerpiece of her small table was a fine plant of Abutilon rosaeflora. It was beautiful; its tender pink bells, drooping from every possible branch, gave an added grace to the daintily served meal. Her linen was white, so that every piece of china showed off to its best advantage. The abutilon was placed simply upon a fringed napkin. The unsightly can was covered by a square of white tissue paper. The can is placed upon the center of a fringed square of the paper; the corners are then brought to the top of the can. A pink ribbon of the exact shade of the flowers ties it in place. And a flower piece, dainty, inexpensive, and durable has milady, the hostess.

The cut glass dish that held the growing ferns mentioned above was lined with tin foil. This protected the glass from the soil and it also gave it a brilliancy that would have been marred had the earth been visible through its clear transparency. Even this decoration is not as expensive as some, for most table flowers are evanescent in their beauty. But the ferns growing would adorn for almost any period of time, and lose naught of their beauty. Indeed, this would increase with their growth. The sylvan appearance of this decoration might be increased by placing the glass bowl upon a mirror and placing ferny moss around its edge. If desirable a bit of maiden's hair fern may be made into boutonnieres with any dainty little flower that is convenient, and placed at each plate.

A Narcissus Dinner table is adorned with Paper White and Grand Soleil D'Or Narcissus. The Paper White is a pure white flower growing in beautiful waxen clusters. Grand Soleil D'Or is a golden yellow with a cup of deeper gold. These two combine in fairest harmony.

Let the table linen be white with yellow border, the napkins to match, or if plain white napery is preferred, the doilies could have a dainty embroidery in wash silks, white, olive and golden yellow. Buttercups would be an excellent design. These could be powdered over the small doilies.

Have three ribbons matching the yellow narcissus in color start from one corner of the table. Let them cross the table diagonally in fan-shape and terminate in handsome bows. For a centerpiece have a piece of china silk laid in loose folds across the table; fern leaves may be scattered loosely and carelessly over it, yet in such a manner as to hold the folds of silk in their position. In the center place a low square glass dish; fill this with either growing narcissus or those cut and arranged as naturally as possible. They could easily be arranged as though growing by lining the dish with tin foil and filling with soil or moss, and setting the blooming bulbs therein. A single cluster of Narcissus biflorus with a tiny bow tied with white baby ribbon may be placed at each plate. The biflorus Narcissus grows in couplets, just a pair of flowers on a stem; the flowers are white with a golden cup. The combination is in perfect harmony with the other decorations. The lamp shades may combine the two colors white and yellow, or be a solid color. If one can have it, china with yellow borders would be very pretty; but lacking this, use that of pure white. White china is always dainty and in good taste.

Another pretty narcissus decoration which may figure for a five o'clock tea is made of the Narcissus poeticus. This is one of the handsomest of the family. Flowers are pure white with a crimson cup, which makes their beauty very striking.

Let the table or tables be arranged with white napery, with embroidery to match the hue of the center of flowers. In lacking this, pure white will not be inharmonious. Let the floral decoration be simply a goodly bunch of the narcissues arranged loosely in a vase of cut glass and silver. China to harmonize adds greatly to the general effect.

A lunch is now frequently given upon a bare table. In this case the table must be a handsome one and highly polished. Supposing it is of polished walnut and the dishes of a rich brown color. Plenty of glass and silver harmonize very prettily with a bare table. In some cases a handsome centerpiece nearly covers the table; in other cases only about the usual sized centerpiece is used.

A very rich decoration is made with a centerpiece of rich red China silk laid in folds, upon which are placed with careless care a number of single dahlias. A tall siver epergne occupies the center and is filled with dahlias in rich browns and reds to harmonize with the table and central piece. This decoration may be varied to suit the season and convenience of the hostess.

Yellow makes a very striking decoration for a bare lunch table if the table is of polished walnut. A handsome centerpiece of yellow-brown silk with ferns scattered upon it, a low cut glass bowl filled with Pearl roses, makes a very unique and rich-looking table.

It is more difficult to set a bare table effectively, as so few chinas harmonize therewith. A polished oak table is nearly covered with a handsome centerpiece of silk in harmonizing hue. Bronze dishes are used, and a floral piece of yellow-brown chrysanthemums occupies the center of the table. Smilax is trailed over the edges of the cut glass bowl and trails its green length riotously over the table. In many cases the lunch harmonizes in main point of color with the table decorations. Pink forms a lovely combination with white, and pink flowers are almost always obtainable in the inexpensive kinds. White napery is chosen for the cloth, this of the finest and handsomest available. A handsome centerpiece of linen with elegant drawn work border is used. Napkins and cloth are embroidered with monogram or initials. The doilies have a carnation pink design powdered over them; carnations are chosen for the floral decorations. These are used only in the tenderest, clearest pink and pure white. A very pyramid mound is arranged in the center; smilax is used for a set-off. A single white carnation with bit of smilax is placed by each lady's plate, while a pink one arranged similarly is by each gentleman's.

There are endless varieties of decorations if one has a long purse; the variety and beauty of the table adornments can hardly be told. A house conservatory, too, affords ample means for charming table decorations, while even the woman with a few pot plants, if they are thrifty, need not be without an artistically adorned board. These little graces add so much to life; a flower, a pretty dish, a bright face and pleasant word may make the whole day bright. It is worth trying, for I believe children brought up in a well ordered home, seated at a daintily-appointed table are easier taught good manners if all the appointments are dainty; the clean linen, bright silver, shining glass and smooth dishes, with a bit of flower for the center. I think her wee majesty or the baby king soon become used to dainty things and learn a pride in them themselves. Accidents may happen with little folks at the table. Philip may get a drop of fruit juice upon the cloth, or Baby may upset her milk. They will not mean to do it, and will soon learn manners in accordance with their surroundings. If children are given oil cloth bibs, trays, etc., they soon learn that they are not expected to be neat and dainty, and they will fulfill the expectations of their elders by spilling milk, dribbling their berry juice, dipping their fingers in their food and decorating their faces, etc. Let them know that they are expected, not to be little gentlemen and ladies, but sweet-mannered little children, and they will respond to gentle measures. When an accident does occur, but be sure it is an accident, do not scold, but pass it off as cheerfully and with the same gentle tact you would use had it been a loved guest who had committed the error.

Free Antique Crochet Pattern: Sailor Collar

Wed, 17 Jan 2007 21:08:10 -0400

Free antique crochet pattern for sailor collar and cuffs from 1892.

To make the wheel: Make 12 chain. Join.
First Round One chain, 24 singles under the ring.
Second Round Seven chain, skip 1 stitch, 1 double into the next * 4 chain, skip 1 stitch, 1 double into the next. Repeat from * 9 times, 4 chain, slip stitch into third of 7 chain.
Third Round One chain, 1 single into first 2 stitches of 4 chain, 3 chain, 1 single into next 2 stitches, * 1 single into first 2 stitches of next 4 chain, 3 chain, 3 singles into next 2 stitches. Repeat from * 10 times. Join with slip stitch to first single.

In joining the wheels, join center stitches of 3 points on 1 wheel to center stitches of 3 points on next wheel with single, making the back of the collar 9 wheels in width and 6 in depth, and the straps over the shoulder 3 wheels in width and 5 in length.

For the edge around the neck: One single in first point on first wheel, * 3 chain, 1 single in next point, 3 chain, 1 single in next point, 7 chain, 1 single in first point on next wheel. Repeat from * all round the neck, excepting between fifth, sixth, eighth and ninth wheels at corners, make only 3 chain. 2nd Row One single into each stitch of first row.

Make cuffs to match, 8 wheels in width and five in depth, making an edge on the bottom the same as round the neck of the collar.

Antique Ad (left): Ladies Work Box 1892

Made of wood with fine silk plush, and lined with fine sateen in contrasting colors. It is ornamented by a handsome nickel clasp. It is 7 1/4 inches long, 5 1/4 inches wide, and 3 1/4 inches high. The box is furnished with a silver-plated thimble, a pair of scissors, one crochet needle, one bodkin, and one tape needle, all of ivory, and is of sufficient size to contain all that is necessary for a lady's sewing or fancy work. It is a beautiful ornament, as well as a very useful article, and it is a dainty receptacle for sewing implements, quite worthy a place in the most charming boudoir.

Elegant Table Silverware: Latest Designs for 1892

Wed, 17 Jan 2007 20:28:30 -0400

Reported as the latest styles and designs for silver tableware in December 1892.

Shown in this antique ad: Handsome silverware in the latest styles and designs, coin silver plated. Five Bottle Revolving Dinner Caster: Height 15 inches. Engraved rim; handsomely ornamented handle. Handsome bottles with silver-plated caps. Pickle Caster: Height 11 inches. Width at base 4 1/2 inches. Glass bowl with plated cover, finished in polished silver. Base handsomely engraved and finished in polished silver. Sugar Bowl: Height 10 inches. Width at base 6 inches. Glass bowl with silver-plated cover, elegantly engraved and finished in satin and polished silver. Handle and feet ornamented. Base in satin and polished silver finish. Butter Dish: Height 7 1/2 inches. Width 6 1/4 inches. Base in polished silver. Cover satin finished with engraved rim and ornamented top. Cake Basket: Height 11 inches, including handle. Width 9 inches. Handsome stand in polished and satin finished silver. Bowl in polished silver, elegantly engraved. Berry or Fruit Dish: Height 8 inches. Width of bowl 7 inches. Elegant stand in polished and satin finished silver handsomely ornamented. Glass bowl.

Dining Room Decor: Homemade 1892 Sideboard and China Cupboard

Wed, 17 Jan 2007 20:18:28 -0400

The combination sideboard and china cupboard, the subject of the two illustrations, was made by a carpenter under the directions of the designer, for a dining room having only one closet, and that a small corner closet built to complete the octagon form of the room. In this instance the sideboard was made of clear white pine, and the finishing and decorating done by the ladies of the family. The woodwork having all been well sandpapered to a nice smoothness, an oak stain was prepared. Raw sienna ground in oil was purchased, a one-pound can being more than sufficient, a little bronze-green ground in oil, and some turpentine to thin them; raw sienna gave the prominent tone, a little bronze-green was added to give an old oak effect. The stain was rubbed in with a bit of soft woolen cloth. A little brown Japan added to the stain improved it, and gave a slight gloss to the wood, helping also to fill the pores.

The illustration at right shows the combination sideboard and cupboard as it appeared when first in use, that is, previous to its intended decoration. It will be seen that it has large shelf space to accommodate china and glass, both in the upper and the lower part, the latter especially, the shelves being both wide and deep. The shelves of the upper part have mouldings for holding plates in their places, and the intention is to put a row of brass hooks on the under side of one shelf for the hanging thereby of the handsomest cups.

Between the upper and lower parts of the cupbaord, that is, on the top of the base portion, there is ample space to stand extra plates, dishes, or saucers needed for dessert. Ordinarily, a two-handled bamboo tray stands in the middle of this space and holds two caraffes or water bottles set in old-fashioned fluted silver "coasters" or decanter stands; also two heavy old English cut glass decanters, one near each end, and a china open-work fruit basket, as seen in the large illustration. The lower part holds a china dinner service, while the upper part with its glass doors reveals the best china of the house, blue and white, and red, blue, green and gold porcelain, also the cut glass dishes, etc. The gay colors of the china are well thrown out by the old oak tone of the wood, and the pretty forms of cups and pitchers and odd-shaped dishes, combine to make this sideboard an attractive feature of the dining room.

The first illustration shows the empty cupboard and sideboard after its decoration is completed, and is thus drawn so as to concentrate the attention on its ornamentation as well as construction. It will be seen that the edges of the shelves are ornamented, as also the outer edges, beyond the doors and the panels of the lower doors. The ornament displayed is painted in coach-black with a fine brush. There is also painted ornament around the base escutcheons. As all the lines of this sideboard are straight and severe, the ornamentation takes the form of curves and flowing lines, yet follows the line of construction, according to the canons of good taste. The drawers for holding knives, forks and spoons, which by the way should always be lined with velvet or canton flannel, and for the table cloth and napkins, are also ornamented by painted designs, and swinging handles of bronze have been added, replacing the knobs first in use.

Originally published December 1892

Dining Room Decor: Frieze Decoration 1892

Wed, 17 Jan 2007 20:17:09 -0400

An effective design for the frieze of a dining room, whose walls and ceiling are of a light soft red inclining to a creamy red, is a decoratively drawn grapevine with life-sized branches, stems, leaves and grape clusters. The room referred to was colored with powder colors mixed with a very thin paste. The colors employed formed, for the leaves, soft browns and yellows with touches of dull red, reddish brown for branches and stems, and soft reds for the fruit clusters. Some leaves show yellow-greens, as seen in the autumnal coloring of the vine. The treatment is decorative, hence the fruit is not colored to imitate nature, nor are the leaves, except insofar as the autumnal colorings harmonize with the gray ground of the frieze, and the soft yellowish old-red of the walls. The characteristics of the grape vine are retained, but the vine is arranged to conform to the limits of the frieze space and the octagonal shape of the room.

A departure from the strictly conventional is made in this special room to meet a special need, namely, to conceal a large water stain on the ceiling at one end of the room. Here the vine is carried up from the frieze to spread over the large stained area in a mass of foliage and stems, and as the coloring of the leaves and vine are soft, and blend harmoniously with the ceiling color, the effect is pleasant and artistic.

The colors for painting the frieze are the ordinary powder colors such as the one you can buy in a paint shop, Spanish-brown, Indian-red, yellow-ochre and ultramarine-blue. The medium for their mixing is a thin gum-arabic solution, in which they must be ground patiently with a palette knife until they are very smooth indeed. An excellent way, however, to grind them well is to put the colors and gum in a porcelain mortar and pestle, working it in the mortar with a circular motion.

To test the color dab some on a piece of stout, white paper and dry it. If on rubbing the dried colored surface with the finger the colors come off, there isn't enough medium, so you must add more gum-arabic solution. If the color flakes off in patches, there is too little color and too much gum. By drying the color one can also test whether it is too light, too dark, the color you desire or something unsuitable for your purpose.

Originally published in a Ladies magazine 1892

1893 World's Fair Silverplate Souvenir Spoons

Tue, 9 Jan 2007 13:07:54 -0400

The Leonard Mfg. Co. in Chicago offered Victorian ladies great deals on sets of silver souvenir spoons commemorating the 1893 World's Fair. In 1895, a set of 6 souvenir spoons was offered for 99 cents. The original price on a set of 6 was $9.00. With the purchase of 6 sets at 99 cents per set, the buyer could choose a silver cake basket, berry dish aka bride's basket or another set of spoons as a premium.

Description for the spoons shown with this antique ad (right):

The spoons are standard after-dinner coffee size, heavily coin silver plated, with gold plated bowls. Each spoon has a different World's Fair building exquisitely engraved in the bowl, and the handles are finely chased, showing a raised head of Christopher Columbus, with the dates 1492-1893, and the World's Fair City. The set is packed in an elegant plush-lined case.

After-dinner coffee spoons are about 4 1/4 inches long. The buildings on the spoons are from left to right: Manufacturers and Liberal Arts; Machinery Hall; Administration Building; Transportation Building; Art Palace and Fisheries Building.

The ad further states: An inexpensive gift that will give pleasure and be of utility, and at the same time suggest appropriateness.

Also printed with this antique 1895 advertisement were letters from satisfied customers:

June 27, 1895

Gentlemen:

I received the spoons O.K. and am more than pleased with them. I am delighted. I presented one set as a bridal present, and they attracted more attention and admiration than any of the other presents. Enclosed please find post office order for the amount of $6.00 for which you will please forward six sets of your "World's Fair" souvenir spoons and the cake basket, which you offer as a premium for same.

Lillie V. Croft
318 Fayette St.
Staunton, VA

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July 2, 1895

To the Messrs. Leonard Mfg. Co.

I received the spoons and berry dish in good condition. Many thanks for your kindness. Please find money order for six more sets, with which you will also send the spoons as premium. By so doing you will oblige.

Mrs. Dr. August Horn
732 W. Mulberry St.
Baltimore, MD

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July 8, 1895

Gentlemen:

I received your card this morning in regard to the spoons sent us. The spoons came all right, and we were well pleased with them. Mrs. Seckner showed them to a few of her lady friends, and all wanted them, but all did not feel as though they could take them.

Rev. H.D. Seckner
Fort Morgan, Colo.

For more history about antique American silver souvenir spoons and spoons for sale, see SouvenirSpoons.com

The Most Popular 1847 Rogers Bros. Patterns in 1896

Tue, 9 Jan 2007 00:11:00 -0400

According to 1847 Rogers Bros., its most popular silverplate flatware patterns in 1896 were Vesta, Shell and Etruscan, as shown in the antique ad below. The 9 inch knife as shown in the ad was only available in the Shell pattern.

Patterns from left to right: Shell Teaspoon and Dessert Spoon. Vesta Teaspoon and Dessert Spoon. Etruscan Teaspoon and Dessert Spoon. Shell Fork and Knife.

Popular Fall Fashion for 1896 - What Victorian women were wearing when these flatware patterns were popular.

As we note the different changes from season to season, it is curious to find that black costumes are seldom out of style. This fall there is a wave of popularity for black, which extends not only to dress materials, but to trimmings, ribbons, garments and hats.

Black is now so generally worn, that, outside of nun's veiling, crepe cloth, and tamise, there is hardly a distinctively mourning material.

The separate skirts and waists are still in high favor, though there are more costumes in one material in preparation this season than have been noted for many months.

Cheviot-finished serge and the heavy corded mohairs make serviceable costumes, and are desirable for separate skirts. They wear well, clean nicely, and are suitable for shopping, travelling and general utility.

Winter Dress (left) of black and cardinal illuminated woolen material. Skirt plain. Round, plain bodice of the material with wrinkled black velvet belt. The bodice opens over a cardinal silk vest, only about an inch of which is seen between the opening, and is faced back about two inches with black velvet. It is closed with loops of black cord and ornamented buttons. A shoulder cape of the material opens from beyond the velvet facing and extends across the back. It is trimmed with a band of black velvet. The high flaring collar at the sides and back is of the material, trimmed in the same way, and a plain collar of the material is placed inside of this. The sleeves are long, close-fitting, and bell-shaped at the wrist, and cut with small puff at the top.

Street Gown (right) Material, mixed Scotch goods, showing brown, green and blue effect. Plain skirt. Round bodice, with wide box pleat in front giving the blouse effect, and an added short, circular basque. Yoke trimmed with blue velvet, edged with a narrow Prussian lamb band. Collar of blue and green changeable silk, made with flaring side bows. Sleeves long, close, with an added short puff.

Popular items reportedly seen in stores in the Fall of 1896:

Long hat-pins having an enamel top.

Bird-of-Paradise feathers of artistic shadings.

Collars of black lace edged with a frill of white Valenciennes.

Bolero collar and corselet of velvet to wear over a woolen or silk gown.

Belts, collars and band trimming of white kid ornamented with tiny buttons.

Veils and boleros, and waists elaborately trimmed with medallions.

Silk petticoats trimmed with ruffles edged with a pinked ruche below a festooned ruffle of lace.

Hat ornaments consisting of a rosette of narrow ribbon and feather aigrette.

Black leather toilet-bags finished with brass, containing cut-glass and silver toilet articles.

Waterproof dress bindings and facings for bicycle suits.

Silverware Care - Victorian Household Tips

Mon, 8 Jan 2007 20:44:05 -0400

The following tips for silverware care were found in a Victorian era ladies' magazine from 1896. A reader wrote in to share her time-saving tips for keeping silverware shiny and ready for use at a moment's notice.

The Care of Silverware

As only the few can afford a butler, or a maid whose special duties are the care of the silver tableware, it may interest many readers of this journal to hear of my labor-saving plan for keeping spoons, forks, ladles, etc., not in constant service, bright and ready for use.

When the articles are thoroughly washed and wiped dry - dry beyond a suspicion of dampness - wrap each in tissue-paper or chamois-skin, not letting the spoons or forks touch one another, and slip them into a clean, dry, self-sealing fruit jar, and seal until air-tight.

Quart jars will hold teaspoons and short forks. Two quart jars will accommodate tablespoons, the longer forks and ladles. I have found articles put away in this manner to remain bright for eight months. The saving of time and trouble that the method affords when unexpected "company" comes, will be apparent to all.

If one has a number of jars, it is a good idea to label the contents of each to avoid confusion in getting articles that one wants; for it is seldom that it is necessary to use all the silver at one time. J.E.J.

Fortunately today we have both new and vintage flatware chests with anti-tarnish linings. I've kept silver flatware tarnish-free in vintage silverware chests for more than a year.

Victorian publications offered incentives for Victorian ladies to acquire silver flatware with interesting marketing techniques. Here is an offer for a set of 6 silverplated orange spoons in exchange for referring new subscribers to the 1896 magazine in which the ad appeared. For referring 2 subscribers, she would receive a set of 6 orange spoons by 1847 Rogers Bros., each spoon in a different pattern, and in a velvet-lined case.

Also offered in exchange for referring new subscribers was a Child's Fairy Set by 1847 Rogers Bros. which consisted of a knife, fork, spoon and napkin ring. This child's set also came in a velvet-lined case.

Free Vintage Postcard Images - Happy New Year

Fri, 5 Jan 2007 00:00:01 -0400

Here are a few vintage and antique New Year's postcards from our collection. Feel free to save these postcard images to your computer for making your own greeting cards, decoupage, scrapbooking and other crafts.

Watch for more vintage postcards and other free vintage graphics coming up throughout the year.

Happy New Year!

Current Silver Exhibitions - January 2007

Wed, 3 Jan 2007 20:31:15 -0400

Georg Jensen Silversmiths
140 examples of the Danish silversmith's flatware and holloware, through March 2007.

Irish Silver
An ongoing exhibition of 18th century examples of Irish silver.

Both of these exhibitions are located at:

The Philadelphia Museum of Art
26th Street and the Benjamin Franklin Parkway
Philadelphia, PA
(215) 684-7860

Hours: Tuesday through Sunday 10:00 a.m. - 5:00 p.m. Closed on Mondays.

Recent Silver Auction Prices - December 2006

Wed, 3 Jan 2007 19:52:55 -0400

Antique silver prices realized at online auction:

Georg Jensen "Blossom" Pitcher, sterling silver, measures just under 7 inches, sold for $2,550

Victorian Silverplated Figural Napkin Ring by Simpson, Hall & Miller. Figure of child and dog, resilvered piece, sold for $3,025

Gorham Puff Box, commonly referred to as a "dresser jar", figural art nouveau lady on the sterling silver lid, sold for $381

Georg Jensen "Acorn" Sterling Flatware, 95 piece set sold for $3,959

Tiffany & Co. "Chrysanthemum" 4 piece Sterling Tea Set, sold for $4,322

Victorian Figural Napkin Rings

Tue, 31 Oct 2006 01:07:20 -0400

Figural napkin rings originated in the United States and were produced for children of the Victorian era. Victorian children were provided with fun and interesting utensils and silver tableware made just for them. Most 19th century silverware manufacturers produced figural napkin rings which often featured animals and children at play.

Shown at left is a Victorian silverplated napkin ring with cherubs.

Anyone with children knows they aren't very interested in learning boring table manners and we rarely indulge them with fancy table utensils of their own. Victorians may have been smarter about raising children than we are today. Figural napkin rings must have been very entertaining for the children and also made them eager to learn proper etiquette. And it likely kept the children's imaginations occupied while the adults discussed uninteresting topics at dinner.

Below are silver manufacturer catalog images of silverplate and sterling figural napkin rings.

Below Left: Goat pulling a cart silverplate napkin ring. Right: Child with butterly silverplate napkin ring.

Below Left: Children with chair silverplate napkin ring. It is not immediately obvious this one is a napkin ring. Right: Pair of dogs on either side of this sterling napkin ring.

Below Left: Sterling dog napkin ring. Right: Silverplate ring with girl pulling a cart.

Below Left: Horse and chariot silverplate ring. Right: Boy sterling napkin ring.

Some figural napkin rings, as shown at left, had bud vases attached. The bud base was usually made of enameled glass. Few of these survive.

When I was a child I had my own silver napkin ring, as did my siblings. They were not figural; a bit more modern. Each was a different design and appropriately monogrammed. The napkin rings were gifts from our grandparents who grew up in the late Victorian era and continued to practice most of those traditions throughout their lives. We used our napkin rings daily but I knew of no other family which did the same. I suppose it made us feel like oddballs. Everyone else was either using paper napkins or cloth napkins without a napkin ring. I still have my childhood silver napkin ring but it's on display - never used. Some use napkin rings today moreso for decorative purposes than for function. Victorian children were required to learn how to properly fold a napkin before returning it to rest in the ring.

Adult collectors treasure figural napkin rings but most don't use them. Some figural napkin rings are extremely desirable. A silverplated cherub napkin ring by Wilcox recently sold for $2,251.

Reed & Barton has a line of Victorian Revival Silverplated Napkin Rings. You can find them here for about $30 each. These are new designs, not reproductions of the original figural rings.

Silversmith Jim Mackie of Art Craft Silversmiths in Portland, Oregon creates replicas of the originals. Visit his web site to see the exquisite collection here.

October 31, 2006

Vintage Flatware Napkin Rings

Sun, 24 Sep 2006 16:09:27 -0400

One of the many new uses for old silverplate flatware is to have pieces fashioned into napkin rings. Often old silverplated flatware is worn on the tines and bowls but the handles are in great shape making them perfect for recycling. Silverplate manufacturers generally did not produce napkin rings to match their flatware patterns so this is a great way to add a nostalgic vintage flair to your table settings.

Here is a set of 4 napkin rings expertly crafted from antique and vintage silverplate flatware available at Better Homes and Gardens. Each napkin ring is a different flatware pattern adding a little diversity and more interest to your dinner table. Only $14.95 for the set - while supplies last - Free Shipping.

I also found this ornate silverplate 3-piece serving set in a classic Kings style pattern, also at Better Homes and Gardens. It comes in a black velvet lined box. Reduced from $29.95 - NOW $14.98 while supplies last. Free Shipping.

As we find great deals on products from other sites that we think our readers might be interested in, we'll post them here on our blog from time to time. Keep watching for more shopping deals and ideas for holiday gifts, dining and entertaining!

Posted September 24, 2006

SilverCollect Adds Google Checkout Payment Option

Sat, 16 Sep 2006 18:45:16 -0400

SilverCollect.com is pleased to announce that it has added Google Checkout as an additional payment processing option for your shopping convenience. Shoppers may select any one of the following payment options during checkout:

Credit Card (Visa, MasterCard, Discover and American Express)

Money Order

Check

Telephone

PayPal

Google Checkout

Buyers may continue to use our regular secure checkout to process orders as always using one of the traditional payment methods above. Just select our Checkout Button:

If you wish to use Google Checkout, select it as your payment method and then click on the Google Checkout button:

You may then process your order using your Google account. Google Checkout accepts Visa, MasterCard, Discover and American Express.

Google Checkout is a fast, secure, and convenient way to shop online. Google Checkout makes online shopping easy by providing a single login for purchases from participating merchants. That's right...with one single login, you can purchase from multiple stores and track all of your purchases from your Google account. If you do a lot of shopping online, this is a big timesaver. You no longer need multiple user accounts and passwords to shop with different merchants. Currently, only buyers with a U.S. billing and mailing address can make purchases through Google Checkout.

To learn more about this new payment system, please see Google Checkout

September 16, 2006