This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
"The table was decorated with glass ware in the shape of small boats mounted on plateaux of looking-glass, surrounded by sage-green plush borders, fringed by silk blond lace of a lighter shade. The boats rested on four glass oars, crossed at either side, and forming a stand. Light trailing foliage depended from the boats, and trailed on the glass plateaux. Spring flowers from the sunny South filled the boats and nestled amidst ferns and mosses arranged round the gunwales. At the prows of the larger-sized bateaux were little flags and ensigns. Small glass boats were laid at each cover, filled with dark-blue violets and French or Italian grown forget-me-nots in alternate boats. The violets for the gentlemen, the light-blue flowers for the fair visitors. The menus were printed on cards representing a yacht's sail, silver-edged and supported at the back by an oar, which fixed the card easel-fashion. The napery was folded a la bateaux, and the gunwales formed of violets, snowdrops, and primroses, intertwined with light foliage and mounted on wire, so that they were readily removed by the guests and kept in form without the untidy litter often caused by the insertion of loose sprays in the serviettes. In the centre of the table was an epergne filled with fruit and flowers.
In the middle of the large glass dish, on the top, was an Undine boat, filled with flowers, and an exquisite wax model of Undine, the water spirit, in their midst The. boat was surrounded by fruits and flowers of the most expensive class, intermixed with young palm-leaves and natural grasses. At the foot, beside the claws (representing four lions couchanf), were groups of little sailor dolls, representing the crews and their friends, no doubt, some with small polished oars, others with flags, and a couple with flagons in their hands. The tout ensemble was very pretty".