MajolicaMatters - Majolica International Society

Majolica Matters!
THE QUARTERLY PUBLICATION OF THE MAJOLICA INTERNATIONAL SOCIETY
www.majolicasociety.com
The Arrival of Spring
March 2005
Definition: the tender young shoots of a Eurasian
plant (asparagus officianalis), eaten as a vegetable.
Etymology: Late Middle English sperage, (from
Medieval Latin sparagus, from Latin aspsarargus,
from
Greek
aspharagos.
Folk:
sparagrass,
sparrowgrass. (Houghton Mifflin).
by Deborah English
“Asparagus inspires gentle thoughts.”
- Charles Lamb
Asparagus is a member of the lily family, related to
leeks and onions. Roots can grow as deep as 20 feet,
which explains why it takes so long to develop an
asparagus patch. Not to be confused with asparagus
fern, of which there are about 100 wild species in
Africa and Asia. Dark brown eggs indicate the
presence of asparagus beetles, its only natural enemy.
They are 6-9 mm long, smooth, shiny and elongated.
If you have them, despair.
The arrival of spring puts us in mind of the season’s
wonderful gifts: tulips and daffodils, cherry tree
blossoms. A few of spring’s treasures are gustatory
and the most seductive of these is asparagus. This
ungainly plant produces an elegant spear that bears
its flower, the edible stalk that has been celebrated for
centuries for its delicate flavor and its mysterious
powers. Here is a short and utterly biased history of a
very amusing plant. The Majolica shown here is
from the fabulous collection of Sally and LeRoy
Davis, who gave us such an interesting and beautiful
collector’s talk at the MIS convention several years
ago. All of the pieces shown here are French; most are
by the Salins Company.
Cultivation seems to have begun about 2000 years
ago in the eastern Mediterranean region. It was eaten
fresh in season and dried when not. References to it
are found in the ancient civilizations of Egypt, Syria,
Greece and Rome. The Romans preserved it by
freezing: they rushed the freshly picked stalks to the
snowline of the Alps, via the Tiber River, and
brought their treasure down six months later for the
Feast of Epicurus. Additionally, Caesar Augustus
instituted the “Asparagus Fleet”, specially designated
troops to scour the Empire for fresh stalks, which
were to be rushed home to Rome for the Royal taste
buds.
Edouard Manet (Bunch of Asparagus, oil, The
Louvre, Museum Paris) was seduced by the delicate
colors and
the rigid
delicacy of
asparagus
stalks, as is
evidenced
by
this
small oil
painting.
The Greek physician Hippocrates, who believed that
good health came from good eating, recommended
asparagus for ailments of the urinary and digestive
systems. Marcus Porcius Princus (later Cato), of
Rome, wrote “De Agri Cultura”, in 160 BC. Arising
from Cato’s relatively simple life as a farmer, the
book covered the life of an agrarian, describing the
preservation of olives, the medical care of cattle and
the cultivation of asparagus. Romans also believed
that asparagus could ease bee stings and toothaches.
MAJOLICA MATTERS
March 2005
Page 1
white and green,; the Germans’beloved Spargel is on
menus for lunch and dinner. May is often called
„Spargel Zeit“. To have it at its peak is an event
celebrated throughout Europe.
The first German reference dates to 1565 in the
“Catalogue of Herbs and Trees in the Princely
Pleasure Garden”(Michael Gerhard, 1995) The Duke
Christhoph von Württemberg, knowing that
asparagus had become fashionable in the courts,
commanded it to be planted in his own gardens.
However, it would not be until the 19th Century that
asparagus became available to people outside the
noble classes.
Adrian Coorte “Still Life with Asparagus”
Rijkmuseum, Amsterdam.
Asparagus had other presumed benefits as well.
Probably because of its phallic shape, many cultures,
including that of the Egyptians believed that
asparagus had medicinal and aphrodisiacal powers.
After the ancient period, reference to asparagus is lost
until 1100 when it is mentioned as a medicinal herb,
not as a food. Throughout the Middle Ages, it was
found in convent gardens or curative herb gardens.
In Europe, asparagus is often white. Despite the
common perception that white and green asparagus
are different species, they are, in fact, the same. Green
asparagus is green because its exposure to sunlight
has allowed it to make the chlorophyll that produces
the green color we see in flora. White asparagus has
been denied sunlight, by virtue of hand-built mounds
erected around the stalks, and therefore lacks the
green hue. Good white asparagus is more tender and
milder than the green variety. It’s also horrifically
expensive and fragile.
French lovers ate 3 courses of this shapely green
vegetable on the night before a wedding. Asparagus
is packed with potassium, phosphorous, calcium and
vitamin E, perfect combinations for increased
hormone production. (Eros Guide/ Los Angeles)
Mme de Pompadour is known to have served it at
(ahem) important supper parties. A 16th Century
Arabian love manual included a recipe for a
successful marriage consummation.
Louis XIV was so wild about it that he had special
greenhouses built in order to have asparagus year
round.
In America, it is thought that Diedrick Leertouwer, a
Dutchman settled in West Brookfield, New
Hampshire, brought asparagus to his new home in
1784. (West Brookfield website) It quickly became
acclimated to many regions of the country.
Germans refer to it as a “Konigliche Gemuse“,... a
Royal Vegetable. Even today, a springtime trip to
Germany will expose the traveler to asparagus, both
MAJOLICA MATTERS
March 2005
Page 2
Peel them, wash them and boil them as usual in hot
salty water. Cut them on the bias, from the side of the
tip and about the length of the little finger. Use just
these chosen slices and put aside the rest of their
stems. Put the aforesaid slices in a warm napkin in
order to drain them and to maintain them warm
while you prepare the sauce.
Empty half box of butter capturing some the content
with the spoon and putting it in one silver pot: add a
little salt and an abundant pinch of mace in powder,
an average spoonful of spelt flour and two fresh
yolks diluted in four spoonfuls of muscat grapes
juice.
It is interesting that asparagus wasn’t widely
available to ordinary folks until the mid-19th
Century. Perhaps the Industrial Revolution, with its
great railroads, brought it into the regions where it
hadn’t been seen before. Whatever the reason, the
people of the 19th Century chose to celebrate its
arrival in the same way that they had the arrival of
sardines, oysters and strawberries,…with specially
made service ware to showcase their culinary prize.
Cook the sauce in a bain-marie, avoiding to thicken it
too much: you put your asparagus slices in the same
sauce and serve all abundantly in a covered pot, so
that excellent entremet does not lack and can be
appreciated in all its perfection. “
As LeRoy’s beautiful photos attest, the French were
especially fond of asparagus wares. Notice that both
green and white asparagus are depicted in these
serving dishes. Such was the distinction that the
French made between the two crops. Incidentally,
LeRoy mentions that the familiar green Minton
asparagus server was also made in white.
The author of the original manuscript observed that
this asparagus recipe must be served by the spoon
and be eaten by the fork.
Cooking asparagus:
Of course, the fresher asparagus is, the better. In fact,
there’s no point in eating it if its at all old or
shriveled; the experience is wholly unsatisfying.
When buying asparagus, pay attention to the cut end;
if it’s dried out at all or turned brown, don’t bother.
Furthermore, if there are little spots on it anywhere,
pass it by. The heads should be tightly furled. If the
‘flowers’ have started to open, it’s been too long since
picking.
Please send your comments and
material for the newsletter to:
A Victorian recipe from “On Cooking Vegetables”
1864
“Take cold asparagus, and cut it the size of peas;
break four or five eggs into a dish and beat them with
pepper, salt and asparagus. Then put it into a stewpan with a spoonful of butter, set it on the fire, and
stir it all the time until it thickens. Put it on toasted
bread in a hot dish.”
Deborah English
7350 Brightside Road
Baltimore, MD 21212
Phone: 410 377 7036
Fax: 410 727 1436
EMAIL: [email protected]
Asparagus after Pompadour’s fashion.
(From “A Bit of Everything Recipes)
“Choose three bunches of beautiful Dutch asparagus
that is white with violet tips.
See you in New York
MAJOLICA MATTERS
March 2005
Page 3
Arsenal Pottery, All-American Majolica
by Wanda Matthes
If you have ever wondered, as I have, about the origin
of the many wonderful unattributed pieces of majolica,
some answers have finally been found. I recently
purchased Jeffrey’s Snider’s latest majolica book,
Antique Majolica around the House, and read with
amazement, the descriptions of some pieces I have been
attracted to from the beginning of my collecting. One
in particular, the large bulbous bird’s nest pitcher. My
first one was purchased in damaged condition from a
very eccentric dealer in Sandwich, Illinois. Though the
pitcher was damaged, I could not pass it up. That
purchase was made some fifteen years ago and it still
has the most beautiful mold and coloration of any of
that form that I have owned. Of course, it sits in my
bathroom window, rather than out on display, but it is
still well appreciated. As a dealer, I have purchased
and sold this form over and over again. Always to
someone, like I, who had fallen hard for this lovely
provincial piece. I always thought it was American and
I was so excited to find that it was truly was.
Tree with Bird’s Nest, Eggs and Bird (robin?)
with branch handle, 9”
Jeffrey Snider quotes information found in the
publication, Trenton Potteries, newsletter of the
Potteries of Trenton Society. These are all available to
the public by going to www.trentonpotteries.com
Volume 1, Issue 3 for these newsletters is titled “Joseph
Mayer’s Arsenal Pottery Dump, Part 2: Majolica”
written by William B. Liebeknecht. The newsletter
discusses events which took place as a result of the
realignment of Highway 29 which runs along the banks
of the Delaware River. There, excavators discovered the
waster pile from Arsenal Pottery which was owned and
operated by James and Joseph Mayer from 1876 to 1905.
This was one of six potteries located in Trenton during
the late nineteenth century. The shards from the
Arsenal dump give us some answers. Though the
pieces are not marked with a company name, certain
common characteristics emerged.
Jeffrey Snyder and Leslie Bockol, in Majolica, American
and European Wares, state: “The founding date for the
Arsenal Pottery is unclear. The company, owned by
Joseph Mayer, is known to have been in operation in
Trenton as early as 1877.
The Arsenal Pottery
produced well-modeled majolica wares including jugs
and Toby pitchers. The company also exhibited their
majolica at the Chicago World’s Fair in 1893. The
Arsenal Pottery did not mark their majolica.”
Victoria Bergesen, in her book, Majolica, British,
Continental and American Wares, 1851-1915, states that
“Joseph S. Mayer exhibited a selection of finely
modeled majolica Toby jugs at the Philadelphia
Centennial in 1876, although the Arsenal Pottery does
not appear in the Trenton directories until 1877.”
Bergesen also quotes from the February 14, 1884,
Crockery and Glass Journal: ‘Majolica is no more in
Trenton excepting that made at Mayer’s Pottery.’ So it
seems that his goods were successful enough to sell
despite the waning popularity of majolica at this time.
In 1885, The Pottery and Glassware Reporter stated: ‘The
colors are much superior to the general run in this class
of goods, and Mr. Mayer has a good reputation among
the handlers of majolica wares.’ The Pottery and
Glassware Reporter, November 17, 1887 reporter:
‘Joseph S. Mayer, Arsenal Pottery, is one of the most
reliable manufactures of majolica and Barbotine ware in
the country. His make is known everywhere for its
reliability and attractive appearance and his products
are in steady and extensive demand throughout the
entire land.’
In 1893, Barber called Arsenal ‘probably, the only
concern in the United States which manufactures the
so-called majolica ware.’
M. Charles Rebert, in American Majolica 1850-1900
wrote: "The Arsenal Pottery, owned by the Mayer
Pottery Manufacturing Company (Joseph H. Mayer,
proprietor), produced much majolica, but marketed
most of it unmarked. Mayer exhibited a selection of
MAJOLICA MATTERS
March 2005
Page 4
finely modeled majolica Toby jugs and pitchers,
imitative of earlier English designs.”
Sheep dog in front of a doghouse and dog bowl with
a leaf and scroll border, 10 ¾ “
I matched the descriptions of shards found in the
Arsenal Pottery waste pile, compiled in the Trenton
Potteries Newsletter (in blue print), to my Trilogy
Antique’s photo library to identify the following items.
Plates:
Hounds chasing an elk or deer through grass with a
floral, scroll and geometric border 8”. (Also
manufactured in 9”, 9 ½ “, and 11”.)
Commonly referred to as Dog and Doghouse plate
Hounds chasing an elk or deer through grass with a
floral, scroll and geometric border 11”.)
Commonly referred to as the Stag and Dog plate
Center toby scene, (a man with a pitcher and mug in
his hands sitting beside a keg), 10” with a raised mug
and dot diaper border and a scrolling rim.
Commonly referred to as the Stag and Dog platter
Compare the scroll handles of the Toby plate, the Dog
plate, and the Stag and Dog platter. Also note the
scalloped shapes of these pieces. Notice the picket
fence which appears on the Stag and Dog plate and
platter and the shell pattern with the “dot diaper”
border background which appears on the Toby Plate.
Commonly referred to as the Toby Plate
MAJOLICA MATTERS
March 2005
Page 5
Girl and large dog in front of fireplace feeding a
rabbit a plate of lettuce; with dot-diaper-scalloped
shell border.
Creamers:
Bamboo creamer with daisies, 5”
Jugs (a.k.a.) pitchers
Water Lily flower with overlapping lily pads (handle
has a tadpole on top).
Bowls:
Cabbage bordered bowl with grape leaves in center
made in 8.25” and 10”
Commonly referred to as the Grape Leaf Bowl
This bowl appears in varied sizes and colorations,
sometimes with the reverse side sponged in brown,
sometimes in yellow/green.
I would say that the “tadpole” described in the Trenton
Potteries article is really a bud of the lily. I’ve seen this
pond lily flower in varied colors from white to vivid
pink and in two sizes; the common 7.25” and the
harder to find 6.5“.
MAJOLICA MATTERS
March 2005
Page 6
Corn ear shaped pitcher 10 ½” tall.
Bark pitcher with wild rose with branch handle, 7”
(also made in 6”).
The following pieces are described in the article, but
not found in our photo files:
Color of the yellow glaze matches that found on other
identified Arsenal pieces.
Pitcher with tree bark, grape vine, leaves, and grapes
Creamers:
Tree bark motif with simple toothed leaf and ferns,
made in 5.25” and 8”.
Multi-petal flower (possibly, wild rose) over a basket
weave background made in 4.75” and 8”.
Jardinières:
Scales and scrolls in solid colors (blue, green, or
yellow)
Figural pitchers/mugs:
Toby of man’s head with top hat (marked “PAT
APLD FOR”) 4.75”
Pitcher with scales and scrolls in solid colors (blue,
green, or yellow)
Teapots:
Basket weave teapot lid, 4” diameter
Spittoons:
Basket spittoon (with two varieties of bird on a
branch on a basket and rose-bow on basket).
Through looking at and comparing pieces, I compiled
this list of characteristics which many other pieces
share:
This piece is found with and without the pewter lid.
• Many pieces bear a sponged background such as
those on the dog and dog house plate and the grape
MAJOLICA MATTERS
March 2005
Page 7
leaf plate. The sponging may be in brown or
yellow/green.
• Many pieces bear a bark like texture such as those
in the bird’s nest pitcher.
• Common designs such as “picket fence” as seen in
the dog and stag plate.
• The raised shell and dot diaper border are common
to many pieces.
• The scrolling rim found on plates and bowls.
• Common handle design in plates, bowls and
platters such as those on the stag and dog plate and the
dog and doghouse plate
• Common themes: birds and bird’s nest, dogs, deer
or stags, leaves, blackberries, the wild rose, tree
branches and bark.
• The human characters, such as the toby plate as
well as the girl in the girl and dog plate are very
crudely done.
• All characters are done in folk-like style.
• Colorations of pieces are generally soft with the
exception of the color yellow which is usually bright
and rather garish.
Here are additional pieces which, I believe, bear
characteristic of the Arsenal Pottery but are not noted
through shards found in the pottery dump:
Argenta bird on branch plate: The reverse side is also
sponged in yellow and green.
Blackberry on Basket plate, bottom bears the sponged
base identical to that which appears on the Dog and
Dog House plate.
The next item is sometimes called Picket Fence and
Fern bowl. Notice the common elements to the Dog
and Dog house plate and the Stag and Dog plate. The
reverse side is also sponged in brown.
Bird on Branch pitcher
Bird in hand pitcher
Note the similar bark background texture and the folklike depiction of the bird.
MAJOLICA MATTERS
March 2005
Page 8
Dragon fly platter bears the characteristic green
mottling displayed on the grape leaf bowl as well as
other identified pieces.
The following Bird’s Nest jardinière displays some of
the characteristics we have discussed. This is a big
reach but what do you think?
The texture of the Bird in Frame pitcher and the Leaf on
Bark pitcher, are similar in coloration and style to other
Arsenal pieces.
Wild Rose and Picket Fence 7” and the Wild Rose on
Bark pitcher, 8”. Common elements are: texture,
theme, style and the yellow of the glaze.
The following Blackberry on Log pitcher, 8” displays
the bark like texture, similar handle, and the base with
branch knots similar to the Bird and Bird’s Nest pitcher.
Snider concludes his article by quoting from an article
by F. E. Fryatt, writing for the Harper’s New Monthly
Magazine, describing the setting in Trenton, New
Jersey in the late 19th century.
‘Reaching the southern or eastern portion of the city,
one is surrounded by telling signs of the peculiar
activity which has appropriately given this region its
title of the “Staffordshire of America.” On every side
may be seen smoking chimneys and kilns looming
MAJOLICA MATTERS
March 2005
Page 9
above tall modern factories, or long, low, weatherstained buildings, lumbering carts filled with raw
material, and drays piled high with casks and crates of
finished ware. (1881, 359)’
I don’t know how you feel about this recent discovery,
but I am filled with pride that finally these wonderful,
whimsical pieces have now found their “birth parents”.
Let’s hope that as time goes by, more unattributed
pieces can be identified as to their origin and their
maker.
Côte Basque, New York
Members Philippe Meunier & Jean Defrocourt of
France recently took part in the decoration of the old
Côte Basque, one of most famous French restaurant of
New York City . The Brasserie LCB, owned by the chef
Jean Jacques Rachou, is located 60 W 55th Street New
York, NY 10019. Tel : 212.688.6525.
The following are some photos of this new ambassador
of majolica and we hope sincerely that the majolica
members will have the occasion to attend this
establishment. Philippe & Jean are also one of our 2005
Majolica Heaven dealers.
Cristo in New York
By Deborah English
It might not be Majolica, but New York is always full of
surprises. We’re lucky that we’ll all be there at the
nicest time of year, but it can be beautiful in the winter,
too.
Recently, Phil and I stopped there overnight for a
meeting, just in time to see the Cristo Gates Project in
Central Park. Cristo is an internationally known
installation artist, most famous for wrapping
monuments, buildings, and landscape elements with
canvas and twine. His theory is that the context of an
object or a space will affect the way we perceive it. The
Central Park Project was designed to make us aware of
the topography of the land by establishing a path of
gates along the twenty-three miles of trails that lead
through it. The point was not to look at the Gates, but
to look at the space around and through them in order
to see how one’s perceptions about that space changed
as a result.
When there was a pretty little snow in the night, I ran
out the next morning and bought a disposable camera,
grabbed an early cab to the Metropolitan Museum
(right on Central Park), and in my NON-waterproof
boots, submitted myself to the moment. There the
saffron
colored
Gates stood. Their
heavy but oddly
translucent fabric
lifted subtly with
small breezes and
barely
audible
flaps. The sight of
the deep cerulean
sky,
the
quiet
white of the park’s
hills, all witnessed
by
the
stately
buildings of 5th
Avenue, made for a memorable hour. I don’t believe it
could ever be so beautiful again.
I wonder what’s in store for us in May.
MAJOLICA MATTERS
March 2005
Page 10
Message from the President
By Phil English
The Majolica International Society has a diverse
membership touched by the collective madness that
sends us all into that “other world”, whether we look at
a green plate or the Minton Flat Iron Teapot. The MIS
is almost twenty years old and has been driven not by
this collective madness, but by the many volunteers
who have devoted their time, energy, financial
resources, and devotion to not only serve their own
madness but to serve you.
These volunteers plan and organize the Annual
Meeting, put out a quarterly newsletter, maintain a
website, email you on events and news, keep the books,
preserve your dues, answer the phones and, oh by the
way, help in any way they can, others who have been
struck by the madness.
All of this happens without renting an office or hiring
any staff. Have there been mistakes made, names
misspelled? Yes. These are human errors of omission.
We are learning from our human frailties and are
trying our best to improve the Society when we can.
The untold hours put in by this group over the years
are hard to account. There are no perks: no inside info,
no free room, just an occasional free meal, when having
traveled cross-country at our own expense to ensure
that we serve you with a little more care.
I want to thank all of those volunteers who have made
my experience in this Society so enjoyable. So, as my
term as President comes to a close, I extend my deep
appreciation to Marilyn, Joan, Gerry, Jim, Duane,
LeRoy, Connie, Nic, Linda, Karen, Gabrielle, Ed, Mike
and Deborah for your support of the Society. There are
countless others, past and present, who have worked
hard to make the MIS a more successful organization.
Thus, I urge you to thank this group of volunteers – for
that is the only perk they receive- and to recognize that
your time to step up and help this society is now.
When I became President, the MIS took on as one of its
missions the project of getting a museum show, so as to
elevate the place of Majolica in the public
consciousness. It has proved to be a more difficult
undertaking than we had first thought, though we have
had some small successes. One was a small exhibit at
the Walters Art Museum in Baltimore. We have
managed to have encouraging conversations with the
directors of other museums and have learned that
academic acceptance of Majolica will come in small
steps. Nevertheless, as these conversations become
more productive, and with the recent proliferation of
magazine articles, I feel Majolica is even now emerging
as a subject that museums will wish to consider in the
not so distant future.
We are fortunate to have leaders who serve with a
sense of devotion and purpose. The MIS is lucky to
have LeRoy Davis assuming the responsibilities of
President this May.
With his natural skills of
diplomacy, LeRoy has navigated through his three
years in the difficult job of Event Chair with great skill.
He has an outgoing personality and always operates in
the spirit of inclusiveness. In addition, LeRoy and Sally
are knowledgeable collectors with a good awareness of
the needs of the majolica world and its collectors.
LeRoy’s knowledge and ability bode well for a
successful term.
Convention 2005 Program Update
By Ed Flower
Everything is headed towards a huge success at the
2005 New York convention. Member registrations are
strong and the dealer lineup is fantastic. The visits to
member collections have been a hit and we’ve had to
ask them for additional access times. There are still
openings available; so be quick and send in your
registration.
Thursday night’s program has really come together and
will be devoted to French majolica with two exciting
presentations from dealers Maryse Bottero and Jean
Defrocourt. Jean’s subject will be about Paul Comolera
and his collaboration with the manufacture of Choisy le
Roi and Minton.
Finally I would like to make an addition to where to
eat. My recommendation for Il Duomo on West End
and 69 is cancelled. The building is being torn down
(typical NY event). But there are two good places near
Joan Graham’s or Thea Benenson’s homes that might be
convenient. One is Grace's Trattoria on 71st between
2nd and 3rd Aves -- just across the street form Joan's
apartment. It features "casual" Italian at modest (for
NY) prices. Another is an Afghan restaurant at 1437
2nd Ave. between 74th and 75th streets.
A Familiar Name is Back in Phoenixville
By Linda LaPointe
When a young Phoenixville, PA couple recently opened
a restaurant, they decided to honor the artisan spirit in
Phoenixville’s past by naming it Majolica. Like the
pottery made in Phoenixville in the 1880s by Griffen,
Smith and Hill, Chef Andrew Deery and his lovely wife
Sarah Johnston dare to be different. The vibrant
MAJOLICA MATTERS
March 2005
Page 11
setting, majolica green walls and copper top tables,
welcome you inside.
Also similar to majolica, the food is unconventional,
described as seasonal American with French influences.
The menu changes weekly with excellent seafood and
unusual pairings. One example is wild salmon served
with a ramekin of homemade horseradish ice cream!
Although the restaurant just opened last December 7th,
friends, family and patrons have been generously
donating pieces of Etruscan majolica. They even have a
bit of a majolica library, including the Marilyn
(Karmason) and Joan (Graham) Majolica, which you
can glance at while you wait for your table.
Majolica is housed in a Bridge Street building that once
served as a tavern and dates back a hundred years. The
building is just a few hundred yards from the original
pottery kilns that sat on the corner of Star and Main. It’s
likely that the building holds more majolica history
than the recently acquired pieces.
MajolicaMAIL Communications
by Duane Matthes
We sent a “MajolicaMAIL” eMail out on Mar 5th to all
members that have eMail addresses. If you didn’t get
that email, then MIS doesn’t have your email address
recorded correctly or the mail got trapped in your
SPAM filter. The message enters your mail process
with the name of [email protected] so
please open that email address in your SPAM filter.
Please eMail [email protected] with issues or
your corrected email so we can correct our records and
communicate with you. Thanks for your help!
2005 Annual Convention Registration
The 2005 convention registration forms are enclosed
with this newsletter. We expect a huge membership
and guest turnout for our New York City convention
events! Please don’t let this unbelievable opportunity
happen without you. Fill out the Registration Form,
make out a check and mail them back to the society as
soon a possible. Then call the hotel directly for room
reservations.
Many members have worked very hard to insure that
this will be the best convention ever in one of the
world’s great cities.
Majolica Heaven 2005 - Dealers:
Constance Aranosian, Cara Antiques, Newtown, PA
Linda Ketterling, Toledo, OH
Jerry Hayes, Oklahoma City, OK
Bonnie Heller, Rego Park, NY
Phillipe Meunier & Jean Defrocourt, France
Randi Schwartz, Raven & Dove Antiques, Wilmette, IL
Lori Sparrows, Sparrows Antiques, Kensington, MD
David Tulk, Madelena Antiques, England
Charles Washburne, Chappaqua, NY
John Weld, John Weld Antiques, Yarmouth Port, MA
2005 Society Dues Process
Please check your address label on our mailing
envelope. The red date such as “2004-Oct” indicates
when you owe 2004 annual dues. Some members have
paid ahead and won’t receive any 2004 dues notice. If
your label has a date that includes a “2003” then you
are seriously behind on your dues and your
membership is in jeopardy. Please use the enclosed
Dues Notice to send in your dues and thanks for your
support and your help.
Visit www.majolicasociety.com/majolicamail.htm to
catch up on past majolica mails.
See you in New York
Make your reservation today
MAJOLICA MATTERS
March 2005
Page 12