The great difference was in the mode of decoration, the latter being applied on the fired surface of the enamel in the Strasburg wares; whereas in the wares of the other French potteries that have just been considered the decoration was applied to the unbaked and consequently absorbent ground. The latter was the more artistic method, and the former, or German method, allowed a wider range of the artist’s palette, and admitted of greater delicacy of execution, but was more harsh in effect, and did not incorporate the colours with the enamel in a way that an absorbent ground or unbaked enamel would do. [Illustration: Fig. 59.—Plate, with Stag Hunt; Moustiers Ware.] The name of Charles Hannong is connected with an early pottery of Strasburg, which was mostly a manufactory of earthenware stoves. This pottery was founded in 1709. In 1721 Hannong and a German porcelain worker, who was taken into partnership by the former, began to make porcelain, but after a short existence under the sons of Hannong this pottery was closed. Statuettes, clocks, dinner and dessert services were made in Strasburg glazed earthenware, with modelled and painted decoration. The colouring and decoration was of the prevalent Rococo, bright and clear; flowers of all kinds, and Chinese pictures, were imitated mostly on white grounds (Fig. 60). [Illustration: Fig. 60.—Plate, Strasburg Ware.] FRENCH PORCELAIN. The desire to imitate the porcelain ware of China led to the discovery of the soft paste (_pâte tendre_). The names “_porcelaine de France_” and “_Sèvres porcelain_” have also been given to it. As previously mentioned, it was made at Rouen in 1690, at St. Cloud in 1698, and at Lille in 1711, but in all these cases in a small and tentative way. The composition of the paste in the French soft porcelain is described by MM. Gasnault and Garnier in their handbook of “French Pottery” as follows: “The paste was composed of the sand of Fontainebleau, saltpetre, sea salt, soda (_soude d’Alicante_), alum, gypsum, or parings of alabaster; all these elements were mixed together and placed in an oven in a layer of considerable thickness, where, after being baked for at least fifty hours, they formed a perfectly white frit, or vitrefied paste. The frit was mixed with Argenteuil marl in the proportion of nine pounds of frit to three pounds of marl, &c.” The glaze is described as consisting of “the sand of Fontainebleau, litharge, salts of soda, Bougival silex or gun-flint, and potash.” All these were ground and melted together, and afterwards the vitreous mass was re-ground in water and thus formed the glaze.