LESSON XIV. Cravate à la Gastronome.

Plate C, fig. 23.

The véritable Cravate à la Gastronome is a handkerchief of any kind, without starch, folded on a stiffener of at most three fingers in depth, and thrown rather than fastened round the neck: it is more particularly distinguished by the tie which confines the ends; this greatly resembles the Nœud Gordien in elasticity, with this difference, however, that it slackens and yields to the slightest movement of the neck—to the least vacillation of the jaws, and even to that slight swelling of the throat which in men decidedly distinguished for gastronomic talents, so often produces impeded respiration. It also possesses the great advantage of loosening itself in cases of indigestion, apoplexy, or fainting.

The Gastronome is seldom worn previous to the age of forty, but this greatly depends on climate and constitution.

See plate referred to.

Plate D.

Fig. 24. De Chasse. Fig. 25. En Valise. Fig. 26. Coquille. Fig. 27. A la Colin. Fig. 28. A la Parresseuse. Fig. 29. A la Talma. Fig. 30. A l’Italienne. Fig. 31. A la Russe. Fig. 32. Jesuitique.

Ingrey & Madeley Lithog. 310 Strand.