Brioche (Cushion), 1844

Brioche (Cushion)in Crochet, 1844

"A Brioche (so called from its resemblance in shape to the well known French cake of that name) may be as easily worked in crochet as in knitting. It may also be divided into stripes or compartments, gradually decreasing in breadth towards the top or centre of the cushion, in the same manner as in the knitted brioche. Various patterns may be introduced in these stripes, but, when a very soft cushion is desired, this is not advisable, as the extra wool, then required to be carried through the work, would render it of too firm a texture

The following directions for working a Brioche in crochet will be found very simple, and at the same time, serve as a guide for those of a more complicated nature.

Commence with a chain of seventy stitches in eight-thread Zephyr fleecy - black. Work in double crochet.

First Row:   Black.

Second Row:   Gold colour.

Third Row:   Black.

The above three rows are all of an equal length. Then, crochet fifteen rows in any pretty colour, omitting four stitches at the end of the first and of each successive row, so that in the last of these fifteen rows there will be only ten stitches.

Repeat the row of black, taking in each of the four stitches omitted at the ends of the last fifteen rows, as also the four stitches at the top of the last row of black. Crochet one row of gold colour and one row of black, as at the commencement, when one compartment of the brioche will be completed, forming a conical stripe.

Repeat the fifteen rows, omitting the four stitches at the end of each row, as before directed; and continue as above until sixteen similar compartments are worked, which will be found sufficient for an ordinary-sized brioche.

The colours of the stripes may be varied thus - blue, brown, scarlet and stone colour, in their order of succession, repeated four times, will form a very pretty contrast - the dividing stripe between each being formed of two rows of black, with a row of gold between them. Either chiné or ombré wool may also be employed.

When finished, the brioche may be made up either entirely soft, or with a stiff bottom of mill-board, about six or eight inches in diameter, covered with cloth or velvet. The top should be drawn together and fastened in the centre, either with a tuft of soft wool or with a cord and tassels as represented in the preceding engraving. It should be stuffed with down or fine combed wool."

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