Page 360 - Oriental Series Japan and China, Brinkly

CHINA

though a tour de forcey deprive the surface of solidity
and softness, and the red has a shallower and less

pure tone. The crackle shows with greater distinct-

ness owing to the vitreous character of the glaze.

The fourth variety is a lighter red than any of the

preceding : sometimes, indeed, it may be described as
salmon-colour. The tone of a good specimen is per-

fectly uniform throughout, and the crackle becomes
an important feature, being both larger, more regu-
lar and more strongly marked than in any of the
other varieties. This type would scarcely be reckoned

as Lang-yao by many Western collectors, but Chinese

connoisseurs unhesitatingly place it in the family.

The fifth variety scarcely deserves, perhaps, to be

separately classed, since it differs from the fourth
chiefly in having spots of darker colour and some-

times mottling of greenish white. Generally, too, its
under surface is not glazed, as is always the case with

the first four varieties. This mark of inferior tech-

nique causes some Chinese connoisseurs to exclude it
from the Lang-yao species, but it ought to be admitted

for the sake of its other points of similarity.

The pate of all true Lang-yao is of fine texture,

absolutely free from grit, hard, white, and close.

The amateur cannot pay too much attention to this

Hepoint. must not expect to find very thin biscuit :

the rich red glazes required a solid body. But it is

absolutely essential that every genuine specimen

should have perfectly manipulated, pure porcelain

pate, the rim at the base neatly finished, and the

lower surface, as well as the inside glazed. With

regard to the auxiliary glaze used on under and inner

surfaces, it is of three kinds : First, white or buff

coloured, usually but not necessarily crackled sec-
;

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