If I Had My Own Blue Box:

In connection with a previous post on Table Clothes, I’ve decided to put up some additional information on table linens that never quite seemed to get organized into an article to go with the article on trays. I’ll begin with some information from the 1840’s Workwomen’s Guide.

The author provides a nice chart in her House Linens section suggesting the number of linens required. For the table she suggests 8 to 10 damask breakfast cloths in 4 sizes ranging from 1 1/4 yards x 1 1/4 yards to 2 yards x 2 yards, 8 to 10 table cloths each in damask separated into one suggestion for a Common table-cloth 2 1/2 yards by 2 yards, and 4 table cloths  ranging from 2 1/2 yards by 2 yards to 5 yards by 2 1/2 yards, 1 to 3 largest size table-cloth in fine damask 8 yards by 2 1/2 yards. 1 to 3 “table linen in the piece, per yard” in damask 1 1/2, 1 3/4, 2, 2 1/2 yards wide, and the same in Diaper, 3 to 6 dozen fine damask dinner napkins 14 nails wide, 3 to 6 dozen breakfast napkins in Damask 12 nails wide, 3 to 6 dozen Doyleys “White or coloured do.” 6 nails square, 6 to 12 dozen large tray clothes in damask or diaper 1 yard 6 nails long by 2 yards 6 nails wide, and 6 to 12 dozen small tray clothes in damask or diaper 1 yard 3 nails by 13 nails. (She also includes price ranges for these items in English prices.) A separate list of kitchen linens suggests 6 to 12 coarse diaper table cloths as well as many other cloths used in the kitchen.

For table cloths the author says “These vary in quality, according to circumstances. The finest are the most expensive, and are only used for company. The price varies not only with the size, but also with the pattern. The material of which they are made is called damask, and may be purchased up to a certain size in single table-cloths, after which it must be bought in the piece. Care should be taken in choosing a table-cloth, to see that the edges are even, and the threads are regular.”

For dinner napkins, she makes suggestions for the napkins then provides information on how to fold them. “Dinner Napkins. These are also made of damask, and vary in quality and price, according to the pattern. The best are from 50s. to 60s per dozen. The second quality from 18s. to 45s per dozen. Dinner napkins are folded in various ways, and are generally put upon the plate, enclosing the roll or bread. The following modes are those usually adopted. [images to come asap]

The Half-Pyramid shape – Plate 21, fig 7,8,9,10. 1st. Take the cloth as it comes from the wash, and open the square length-wise, drawing the folded napkin to its fullest extent. 2nd. Turn up the ends to meet in the centre. Fig. 7. 3rd. Turn the napkin thus folded, so that the turned ends are below, or underneath. 4th. Turn up each corner, half-handkerchief-wise, towards the centre. Fig. 8. 5th. Turn the cloth again the other side uppermost, and again turn the corners up to the centre. Fig. 9. 6th. Take hold of the corners, A B, and by drawing them under, make the napkin stand on its end, so that C stands up, and the cloth is supported by A B D. the bread is within the hollow, or between the folds thus formed.

The Diamond Shape. Plate 21. fig 7,8,9,11,17. 1st Open the square length-wise, drawing out the napkin to its full length. 2nd. Fold the ends to meet in the centre. Fig. 7. 3rd. Turn up each corner, half-handkerchief-wise, towards the centre. Fig 8. 4th. Turn down the corners towards the centre. Fig 11. 5th. Turn the cloth entirely over, and it is ready. Fig. 9. The bread is put in the mouth of the napkin, which should be turned on the plate towards the person. Fig 17.

Another Mode. Plate 21. Fig. 12, 13, 14, 14, 18, 19. 1st. Open the napkin length-wise. 2nd. Fold it down from the centre, half-handkerchief-wise, at the centre, leaving two long ends. Fig. 12, 18. 3rd. Take the right-hand piece, and draw it over towards the left hand, making the point, B, lie upon the point, A, thus forming a second half-handkerchief, fig. 13; turn the end back towards the right from the centre, fold it back again in several neat straight folds towards the centre, Fig. 19; do the same with the left hand piece, Fig. 14, turn the napkin, and it resembles a diamond on the square, Fig. 15.

Napkins are often used to lay under fish, pastry, or sweet things, in which case, they may be folded in the shape of a diamond, or else the whole napkin, being first laid open, is plaited in regular and very small folds till reduced to the proper width; it is then doubled down a little at each end to secure the folds, and to make it fit the dish, Fig. 16.

About doyleys “These may be either white or coloured, and are sometimes open, of six nails square; they are generally fringed. The best linen doyleys are about 11s.  pre=””>6d. per dozen. The second linen quality, 8s per dozen. The common sort or cotton, 4s. to 5s. 3d. per dozen.”

The table cloths listed under Kitchen Linen are described such “These should be made of coarse and often unbleached diaper the size must depend on the number of servants, or rather the length of the table.”  This is the tablecloth placed upon the table for the servants to dine. It is not the cloth used for covering a cooking table. The cooking table covering is of huckaback or coarse diaper with a minimal fall beyond the edge of the table. The author strongly suggests marking the household linens with ink according to their use (H, P, K, S followed by the type of cloth) as well as purchasing the linens for each area of usage in a different pattern (in the weave) so they will not be easily mixed up.

I will add some more of my notes as I can get to them. I may also add  a post on kitchen and pantry linens because as I look back through my notes, I see there are many of those people may be interested in.