Cravate à la Talma.

This style is worn in mourning only. It is placed on the neck in the same way as the Byron and Bergami.

[See plate D, fig. 29.]

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.

[See plate D, fig. 30.]

Cravate Diplomatique.

The same as the Cravate à la Gastronome.