The arrow in the illustration points to the direction for working the next stitch.
No. 47.—Dotted Point de Venise Bars.—These pretty bars are worked as follows: Stretch the thread from right to left; on this work 5 tight stitches of point de Bruxelles, then insert a pin in this last stitch to hold it open and loose, pass the needle under the loose stitch and over the thread, as clearly shown in the illustration, and in this loop work 3 tight point de Bruxelles stitches. Then work 5 more stitches and repeat to end of row.
No. 47.—Dotted Point de Venise Bars.
No. 48.—Third Method of Making Picots or Dots.
The making of the dots or purls before mentioned as picots, is an important feature in bar work. All three names are employed for the same class of stitch.
No. 48.—Third Method of Making Picots Or Dots.—This method has been fully described in connection with the making of Raleigh Bars at Nos. 31 and 32 (page 15), and requires no further description at this point. All dots and picots render work much more effective, and may be introduced at will by the worker.
In making modern lace, the various kinds require appropriate braids. There are three classes of these braids—those for Battenburg lace, those for plain Honiton and point, and those for the newest kind of lace, which is called the "Ideal Honiton." Each class of braids contains many designs and widths, and a large number of them, together with various cords, buttons and rings also used are illustrated on following pages.