Porcelain

by Edward Dillon

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several of the pieces were jewelled (ornées d’émaux), and in 1788 a grand service de table with vases, cups, pictures, and busts sent to Tippoo Saib, Sultan of Mysore.

It is usual to distinguish the different services, cabarets or garnitures, by the colour of the ground which is maintained throughout the set. Thus we find the fond lapis mentioned above and the fond vert, a peculiar shade of green very much admired at the time and often repeated in the lacquered furniture and even in the panels of a whole apartment.

We have already spoken of the Turquoise Blue, but the colour is so important that we will quote more fully the somewhat enigmatical account of it given by Hellot. ‘The bleu du roi ground, called before the Christmas fêtes of 1753 bleu ancien (Oriental turquoise by daylight, emerald or malachite by artificial light), with which his majesty has been so satisfied, is composed as follows....’ We are then told that we should purchase at the Sieur Moniac, in the Rue Quincampoise, opposite to, etc.;—but it is needless to follow these details—in fact I only quote a few words as a sample of Hellot’s innumerable recipes for colours. This blue enamel, for it is an enamel, and not painted sous couverte like the old Vincennes blue, is composed of ‘aigue-marine’ (some preparation of copper) three parts, Gravant’s glaze one part, and of minium one and a third parts. The ingredients are melted together, à très grand feu, and the resultant glass finely powdered. ‘This powder is dusted through a silk sieve, upon the mordant that has been applied to the surface of the already glazed porcelain. The piece is then heated in the “painter’s stove” (the muffle). The first layer of colour comes out sometimes crackled, and always irregular (mal unie). To make the enamel uniform, the piece is again coated and again passed through the painter’s stove.’ Not only the strength and quality of the enamel, but its tint also, vary much, even in pieces dating from the best period; some examples tend more to green than others. In the more brilliant and intense examples of the bleu céleste, to give the colour its old or one of its old names, the ground on close examination appears to be more or less mottled, darker clots, as it were, floating about in a lighter medium. Indeed some such ‘texture’ seems to be necessary to bring out the full effect and brilliancy in the case of other glazes and transparent enamels on porcelain, and to its absence the dull and ‘uninteresting’ aspect of much of our modern porcelain may be attributed.

Rose Pompadour.—We have seen that the various shades of pink derived from gold (see the note on [p. 284]) had for some time been used in the decoration of porcelain, but that the recipes for them were regarded as precious trade secrets. The rose carnée, or Pompadour[191] (often wrongly called rose du Barry), belongs to this class. The credit of its first successful employment as a uniform ground-colour is probably due to the chemist Hellot.[192] This colour was in use at Sèvres for only a short period of years, say between 1753 and 1763. The dated specimens in the Wallace collection range between 1754 and 1759. One is almost tempted to associate its sudden disappearance with some whim of Madame de Pompadour; perhaps having in her possession nearly all that had been made, she wished to ‘corner the market.’ The manufacture seems to have ceased before her death (1764), and afterwards the

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secret was lost. The rose carnée ground is often associated with one of apple-green, but the combination is not a very pleasing one.

Great attention has always been paid to the Gilding at Sèvres. When applied heavily to the handles and feet of vases, it replaces, in some measure, the ormolu mounts. So, when surrounding the little pictures painted on the cartels of vases and bowls, or on the centre of plates, this gilding represents in position and design the gold frame of the period. At the time of the reorganisation of the works in 1753 we find, along with Bachelier and Duplessis, a certain Frère Hippolyte, a Benedictine monk, mentioned as the possessor of secret processes of gilding, and he was well paid for his periodical visits to the works. Bachelier, writing in 1781, has a note protesting against the excessive employment of gold. The prohibition of its use at other porcelain factories at this time was based, he says, on ‘economic grounds,’ that the metal might not be lost for commerce. ‘This enormous expenditure of gold,’ he protests, ‘is the more revolting, inasmuch as it is in bad taste.’ Bachelier distinguishes the ‘or bruni en effet’ from the ‘or bruni en totalité.’ By the use of the first, in opposition both to the unburnished and to the plain polished gold, it was intended to imitate chiselled metal (the ormolu mounts), and this method of burnishing, we are told, should be confined to large vases which are not subjected to any wear and tear by cleaning or otherwise. The gold, in all cases, was simply sprinkled on without the admixture of any flux, and the burnishing was carried out chiefly by women in a special department of the works. This burnishing was effected au clou, that is, by means of a stump of iron inserted at the end of a stick. Agate burnishers were not introduced till a later period. Great pressure was required in the earlier method, resulting in deeply incised lines, and there is less uniformity of surface than where the agate is used.