Perth Amboy evening news., 1906-10-02
SILVER CHESTS FOR BRIDES.

Autumn Dr1QeS are S0leCJlnS Cnelr
silver with what is known as the
French gray finish, and the pattern
most in demand is the conventional
lied tulip.
So far as the actual pattern of the
knives and forks is concerned there
is little change, but the spoons are
n%oticeably different, the bowls being
wider at the end and flatter, and the
edges, instead of being sharp, are
dull and well rounded. This change
of pattern is not so apparent in tea
spoons as in the dessert and table
spoons.
The difference in the s~harp-pOint-
ed, deep bowl styles and the round,
fiat ones that are favorites now is
most pronounced, and stamps immed-
lately the old and new silver service.
For the saving of labor, as well as
for ornamentation, the salad forks,
coffee spoons and oyster forks have
gilded tines and bowls. If these we're
not washed in gold it would be al
most impossible to KEEP them clean,
for once they are put into acid If not
cleansed with hot water Immediately
the silver gets black and the stains
| are hard to get off. Unlike the dull
finish on the handles, the tines and
bowls, as we'll as the blades of the
knives, are bright, for this bright
finish is more practical for everyday
use
Most of the patterns on knives,
forks, spoons and the extra novelty
pieces are floral, though d~elicately
cut women and cupids will be used
extensively, too. OF the fiower-like
devices conventionalized tulips, wild
rose vines, and forget-me-nots make
the most effective decorations.
In an average chest of 161 pieces
there should be a dozen and a half
and a half dozen tablespoons. There
should be a dozen each of dinner
forks and knives and a dozen each of
forks and knives in the dessert sizes.
A dozen oyster forks are included in
the chest. They are slightly different
in shape from those used a year ago,
for the tines are and do not
curve out at the ends; instead, they
are straight and more like those used
for dinner and dessert.
Butter knives, too, are less fancy
and more like the ones used regular
ly at table. The blades are wider and
longer and have fewer curves. The
sharp edge is sharper, too, and the
handles are larger, and for that rea-
son more comfortable to hold.
There are five pieces in the carving
sets, a meat knife and fork, another
set for game-larger, naturally-and
the steel for sharpening the knives.
The blades of the knives and steel
silver-plated and broad and fiat, with
sharp points and sharp edges. The
forks have but two tines, but they are
strong and unusually sharp. The
handles of both sets are heavy, to be
in keeping with the blades and the
tines of the forks, but otherwise they
are exactly like the dinner knives
and forks and those of the dessert
size.
These sets are all put in plain ma
hogany or oak chests. They are
square or oblong in shape with SIM
pie brass handles on the two sides
and a plain lock in the front. They
are lined with bright reds, yellows
or deep green in chamois or a rich,
heavy satin. The pieces are arranged
on trays in the chests, all the spoons
together in one compartment and the
knives or forks in another.
Where formerly 161 pieces of sill
yer comprised a full complement OF
fiat pieces for a brides silver chests,
now one is not considered complete
without 500 pieces.
One reason for this enormous in
crease is due to the fact that there
are so many styles that are distin-
tive for the service of special foods,
so that where formerly a chest OF
silver for a bride could be purchased
for $500, now it costs $4,000.