Thanks to Raymond in New Orleans Michael Wineberg and I have solved the mystery of my Masons blue and white (Nankin pattern per Janice Paull) soup tureen with a gorgeous foo dog finial. My question: has anyone in TCC done research on transfer, ironstone, etc. dishes being used by SPECIFIC hotels or other eateries, or steamships for that matter? How about Boston Mails? Eagerly awaiting a response as research is so much fun and rewarding. Jane Diemer