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Etymologies
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Examples
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Repeat all round the d'oyley, making the corners alike.
The Ladies' Work-Book Containing Instructions In Knitting, Crochet, Point-Lace, etc. Unknown
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Drain them before the fire, dish on a d'oyley, sprinkle over them sifted sugar and serve.
The Whitehouse Cookbook (1887) The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Mrs. F.L. Gillette
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Make the tassels with No. 10 cotton, over a card 2 inches wide; wind it round the card 10 times, tie it round about half an inch down, draw the cotton tight and bring the ends to the top again, fasten to the d'oyley, as in the engraving.
The Ladies' Work-Book Containing Instructions In Knitting, Crochet, Point-Lace, etc. Unknown
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To increase the size of this d'oyley, for a tray, or other article, use coarser cotton and hook.
The Ladies' Work-Book Containing Instructions In Knitting, Crochet, Point-Lace, etc. Unknown
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Two of these patterns will be required for this d'oyley.
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Two of these patterns will be required for this d'oyley.
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No. 4 in the same d'oyley, work 1 pattern from No. 1 in 7th d'oyley, work 2 patterns from No. 3, and 1 pattern from No. 4 in 7th d'oyley, then sew them together as before.
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Three of these patterns are required for this d'oyley.
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Work 2 patterns from No. 2 in 1st d'oyley, 2 patterns from No. 3 in same d'oyley, 1 pattern from No. 4 in same d'oyley, and 1 pattern from No. 5,
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Two of these patterns will be required for this d'oyley.
chained_bear commented on the word d'oyley
"The term 'd'oyley' (now 'doily') derives from the famous late-seventeenth-century London draper D'Oyley, who was a supplier of the materials for the inexpensive woolen mats or small, often fringed, napkins that were used during the fruit and dessert course to wipe ones fingers after the dinner napkins had been removed. The Workmen's Guide further defined the term. Doilies, it suggested, 'may be either white or colored, and are sometimes open, of six nails square; they are generally fringed.' The idea was to protect the white dinner napkins from fruit stains.
By the late nineteenth century, doilies were often brought out with the finger bowls and were used either as napkins or to protect the bare table after the tablecloth had been removed prior to the fruit course."
—Susan Williams, Savory Suppers and Fashionable Feasts: Dining in Victorian America (New York: Pantheon Books, 1985), 72
April 13, 2010