Another Boat

Another Boat 79

The Boat is exceedingly pretty, especially if freighted with a few flowers. The serviette should be well starched to sit firm and sharp, and must be an exact square. First fold it in half like a shawl. Next take the corner A (fig. 1), and bring it to C. Turn over the serviette on the other side. Take the corner B, and bring it to C in the same way, but on the other side: this forms fig. 2. Fold fig. 2 in half by the line in the centre, bringing D to E, and forming fig. 3. Fold the point F to H. Turn over the serviette and fold G to H, on the other side: this produces fig. 4. Fold the half of the end J to K, producing fig. 5. Fold L to K, on the other side. These folds must be so made as to leave the upper part of the serviette, which will now again open and look like fig. 3, from F to G.

Another Boat 80

Fig. 1.

Another Boat 81

Fig. 2.

Another Boat 82

Fig. 3.

Another Boat 83

Fig. 4.

Another Boat 84

Fig. 5.

Another Boat 85

Fig. 6.

Another Boat 86

Fig. 7.

Slip the hand inside here, round it open a little, and so bring F to meet G, making it flat the reverse way: this is represented by fig. 6. Turn down the whole point M to N, on the thinnest side, like fig. 7. Slip in the thumbs at the opening at O in fig. 7, and holding the last fold firmly down; dexterously turning the Boat inside out: the inside fold resembles a capital A. Pinch the sides of the A the other way, making it an A again; and drawing out the Boat lengthways. Shape it a little with the hand. The bread may be slipped under the centre, A, or cabin of the Boat, provided it is not too large. A pretty addition to this would be to attach the carte de menu, by the means of a Chinese ribbon, to a chip, spill, or slender stick, and fix it in the Boat as a sail. The name card may also be attached to resemble an additonal sail.

The Hamburg Drum

The Hamburg Drum 87

The first three folds are made like those of the Mitre; namely, fold the serviette in half lengthways. Turn down the corners like fig. 1, fold it in half across the centre, inwards, from A to B, keeping the corners inside. It will now resemble fig. 2. Fold it again from C to D, into the shape of fig. 3. Let down the point E; turn down the corners F and G, to make a triangle uniform with the others: thus you have fig. 4. Let down the corner H, as shown in fig. 5: this corner must be the one that has the selvage on the lower corner. Make the fold by the dotted line in fig. 5: this produces fig. 6. Take the upper fold at A and B in the same diagram, open it back and crease it down to resemble fig. 7; turn the napkin over. You now have fig. 8. Fold over the edges C and D to E, to match the folds on the other side. Turn up the napkin again; turn up the point C, and bring the corners, E and F, together likewise. Slip the hand into the hollow at the base, as you did for the Mitre; and place over the bread.

The Hamburg Drum 88

Fig. 2.

The Hamburg Drum 89

Fig. 3.

The Hamburg Drum 90

Fig. 4.

The Hamburg Drum 91

Fig. 5.

The Hamburg Drum 92

Fig. 5.

The Hamburg Drum 93

Fig. 7.

The Hamburg Drum 94

Fig. 8.