One of the important points of fruit—and flower painting as well—is the
proper form of leaves. Some decorators fall into the habit of painting
leaves of blackberries, currants, grapes, plums, etc., all in the same
irregular and ragged manner for which there is no excuse other than
lack of experience or painting leaves from memory. Above all we advise
the student to study the different leaves carefully. There is such a
variety of fruits and flowers that volumes could be written in
describing them, so we will confine our efforts to instructions on
painting the fruits most commonly used as designs for china painting.
These are blackberries, cherries, currants, plums, grapes and a few
other varieties. _Blackberries_ and _wild cherries_ are laid in with a
wash of black for the first firing, which should be applied only on the
dark side of the berries. The light part and the highlight should be
left pure white. For second firing, apply a wash of banding blue and
black with a little purple added to give it warmth. Wipe out one or two
sharp highlights just above center of berry to give it fullness and
transparency; the piece is then ready for second fire. Should a third
fire be required, be careful not to use too much black as dark colors
are apt to blister if applied too heavily.
Another combination for a beautiful dark color is first apply a wash of
dark green over the dark part of the berry for first firing and going
over it with a wash of crimson purple for second fire. You must not
omit wiping out highlights which are especially noticeable on fruits
with smooth skin.
_Red Cherries._ For painting red cherries, use dark pompadour for the
dark parts and poppy red for the lighter portion. Violet or iron is a
good color to use for deep cherries.
_Currants._ For currants, dark pompadour is a good color to use, but it
should be kept thin and the highlights must not be forgotten. Currants
of a lighter red may be painted with poppy red.
_Plums._ Crimson purple and banding blue are used in painting
plums—about three parts of blue to one of crimson purple. This same
combination may be used for second firing, with a light wash of black
for deepest shadows.
_Grapes._ For painting dark blue grapes, use a mixture of about two
parts banding blue to one part each purple and black. A strong contrast
between light and shade should be an essential. Red grapes are treated
the same as those above, but here violet of iron should be used for
shadows, and dark pompadour mixed with about one-eighth part ruby for
lighter portion. These applications should be applied very lightly.
_Green Grapes._ Shadows of green grapes should be laid in with a light
wash of olive green. The light parts are left white. A delicate stroke
of egg yellow around the under side of berry will give transparency to
the fruit. The reddish tones may be added with a mixture of poppy red
and pompadour for second firing.
_Strawberries._ It will be noted that dark pompadour is a very useful
color for fruits. The shadows in the strawberries should also be laid
in with this color and the light parts with a very light application of
light pompadour. It will not be amiss to remind the decorator that in
china painting all deep shadows are painted in for first firing and the
lighter tints applied for second and third firings.
_Crab Apples._ Paint in the dark parts with brown green, and a light
wash of yellow brown and yellow green over the light parts for first
firing. Add the reddish tone with a mixture of dark pompadour and
yellow red, and refire.
_Oranges._ Oranges are usually painted with yellow brown. Shadows are
obtained by laying one application over another, and blending out the
color thinly for lights.
_Red Raspberries._ These are laid in with dark pompadour for both light
and dark parts.
_Gooseberries._ Lay in the shadows of the tints with moss green and
apply wash of apple green over the light parts. Ripe gooseberries have
a pinkish cast. To obtain this tint, a light dusting of peach blossom
over a very light application of light pompadour will produce a
delicate pink, very suitable for this purpose.
_Peaches._ The greenish cast in the outer edge of dark shadows of
peaches, is laid in with brown green. This color should be blended with
the light parts with a wash of bluish violet color. For the pink tones
of the fruit apply a light wash of dark pompadour and the painting is
ready to fire.
For the second firing, paint over the entire fruit with a mixture
consisting of one part of yellow brown and two parts of ivory yellow.
Then strengthen the reddish tints and the shadows.
Do not attempt to work too fast by using the colors too thick. China
colors should be used sparingly. The strength of tints is obtained by
frequent firings.
Flowers or fruit painted with repeated applications of color will
appear soft, glossy and transparent.
“Dusting of colors,” which has been treated under separate heading,
will be invaluable in obtaining the delicate blendings so necessary in
all natural styles of decoration.
After fruit and grounds have been painted, light dusting of powder
colors such as delicate yellow browns, greens and light pinks may be
applied with cotton rubbing lightly over fruit and background to
produce a soft, harmonious relation of tints.
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