“Such screens as have very fine prints or worked satin, commonly have a glass before them. In which case a frame is made, with a rabbet to receive the glass, and another to receive the straining frame, to prevent it from breaking the glass; and to enclose the straining frame a bead is mitred round.”
There were various sorts of dining-tables in use. “The common useful dining-tables are upon pillars and claws, generally four claws to each pillar, with brass castors. A dining-table of this kind may be made to any size, by having a sufficient quantity of pillar and claw parts, for between each of these there is a loose flap, fixed by means of iron straps and buttons, so that they are easily taken off and put aside; and the beds may be joined to each other with brass fork or strap fastenings.”
“The sizes of dining-tables for certain numbers may easily be calculated by allowing 2 feet to each person sitting at table; less than this cannot with comfort be dispensed with. A table 6 feet by 3, on a pillar and claws, will admit of eight persons, one only at each end and three on each side. By the addition of another bed, twelve, with four times the room in the centre for dishes; but if a third be joined, with the insertion of two flaps of 30 inches each, there will be agreeable room for twenty persons.” He recommends a “dining-table for eight persons to be 5 feet by 4 at which two upon each side may sit, but if reduced to 4 feet, 8½ inches long and 3 feet, 10 wide, it will dine the same number, and take the same quantity of wood as a table 6 feet by 3.”
PLATE LXI
The cellaret sideboard and sideboard with drawers which became fashionable under Heppelwhite are still more developed in Sheraton’s early period; but in his last period there seems to be a return to the old “sideboard table” without drawers. The cellaret sideboard was always supplied with a partitioned place for bottles of wine. “In large circular sideboards,” Sheraton tells us, “the left-hand drawer has sometimes been fitted up as a plate-warmer, having a rack in the middle to stick the plates in, and lined with strong tin all round, and on the underside of the sideboard top, to prevent the heat from injuring it. In this case the bottom of the drawer is made partly open, under which is fixed a small narrow drawer, to contain a heater, which gives warmth to the plates, the same as in a pedestal.
“In spacious dining-rooms the sideboards are often made without drawers of any sort, having simply a rail a little ornamented, and pedestals with vases at each end, which produce a grand effect. One pedestal is used as a plate-warmer, and is lined with tin; the other is a pot cupboard, and sometimes it contains a cellarette for wine. The vases are used for water for the use of the butler, and sometimes as knife-cases. They are sometimes made of copper japanned, but generally of mahogany.
“There are other sideboards for small dining-rooms, made without either drawers or pedestals; but have generally a wine-cooler to stand under them, hooped with brass, partitioned and lined with lead, for wine-bottles, the same as the above-mentioned cellarette drawers.”
On Plate [LX.], No. 3, is a pattern of a “sideboard table” which has four marble shelves at each end. “These shelves,” he explains, “are used in grand sideboards to place the small silver ware on.”
“It is not usual to make sideboards hollow in front, but if a sideboard be required 9 or 10 feet long, as in some noblemen’s houses, and if the breadth of it be in proportion to its length, it will not be easy for a butler to reach across it.” A hollow front, Sheraton thinks, would “obviate the difficulty and take off the appearance of great length. Besides, if the sideboard be near the entering door, the hollow front will sometimes secure the butler from the jostles of the other servants.”