Cravate à l’Italienne.
Is formed in nearly the same manner as the Irlandaise, but instead of turning the ends round each other, they are passed through a ring, returned to the side they come from and fastened at the back of the neck by a small knot.
It requires a whalebone stiffener, and should be prepared as shewn in [plate A, fig. 1]. Starch is unnecessary. White only is admissible.