Page 35 - Catalogue of the Edward Morse collection of Japanese pottery MFA BOSTON

INTRODUCTION 15
dishes for pickles, salted plums, etc.; shallow dishes, sometimes with a
small receptacle adherent for sauce for raw fish quaint and interesting
;
forms of dishes to hold cake and jelly; and small globular bottles, with
narrow mouths, are for sugar-plums, which may be shaken out one by one.
There are deep, narrow cups for raw fish and vinegar ; similar shaped cups,
though larger, for hot water for drinking ; and vessels, with a slight depres-
sion or nose on the rim, are used to hold sauce for raw fish and a kind
of macaroni. Three little pots, with a tall, cylindrical one, all united, take
the place of the caster for pepper, radish, and salt: the cylindrical part
accommodating the chopsticks for serving. Large, oblong dishes and deep
bowls are used to hold rice and fishballs, and large quantities of food in
general. Pottery-rests and holders for chopsticks, and receptacles for
toothpicks, are also seen.

Heating

A number of vessels come in use for the holding of ashes in which char-
coal is burned. Globular and nearly closed devices are used for warming
the hands ; open vessels are brought to guests for the same purpose ; and
there are little pottery devices containing live coals, which may be carried
on the person. Receptacles fop burning incense, and braziers for cooking
and preparing tea, will be considered under other heads.

Illumination

A number of articles made of pottery are used for illumination, or, per-
haps one might say, to make the darkness more apparent. Lamps range
all the way from a shallow saucer to hold oil and a pith wick to well-con-
structed lamps, with stand and handle combined. Pottery candlesticks of
various designs are seen, and also covered vessels to hold the snuffings,
with a receptacle for metal chopsticks to act as snuffers. In the bottom of
the large lantern which stands on the floor a shallow plate is placed to
catch the drippings from the lamp or candle.

Tea-Making
In preparing tea in the ordinary way, that is, from the leaves, quite a
number of vessels are demanded. If made with any formality, a little
lacquer cabinet is provided to hold the tea-cups, etc. A pottery furnace is
used upon which the vessel is placed to boil the water, and an object, not
unlike a small tea-pot, to cool the water to the proper temperature before
making the infusion. Contrary to our dictum, boiling water spoils the tea.