The following article, written by Lisle Bell, first appeared in Theatre Magazine in May of 1922. It’s interesting that theatre-goers from almost a hundred years ago recognized that props were forgotten during awards ceremonies. It’s also cool that one of the ten best props of 1921 was the bar in “Anna Christie”, a prop that I tackled earlier this year.
As the dramatic year draws to a close, the critical pastime of handing out the laurel begins. The producers are sitting in their box offices, counting out the money, and the actors are beginning to look forward to the relaxations of the Atlantic or of Great Neck, but meantime the critical judges, both professional and amateur, are busy thumbing over their accumulated programmes. Those who have blue ribbons to pin, prepare to pin them now.
These exercises usually take the form of “ten best” and “ten best that.” Combing over the productions of the season, the experts select the plays and players who have, in their estimation, contributed most to the advancement of their art. Their choices, alphabetically arranged or else tabulated in the order of merit, are duly published to a waiting world, and mere theatregoers spend many a pleasant evening quarreling with their decisions or improving upon them.
The Drama League makes an authentic choice of those who have rendered the greatest service to the cause, and those thus honored are invited to a banquet, where they occupy such positions of distinction, and are in fact so conspicuous, that one wonders whether they really have a chance to enjoy the food. Perhaps, however, the actors who attend those functions do not have to satisfy an appetite, and so merely go through the motions of eating with evident relish, much as they might do while taking part in a stage meal.
There is something truly fascinating about stage food, and the manner of its histrionic disappearance. Who will ever forget that patient loaf of bread that Margaret Wycherly kept eternally cutting in “Jane Clegg”? And does anyone recall a more intense scene of drama than that opening of the last act of “The Grand Duke”â€”with no one on the stage but Lionel Atwill and his breakfast? Here was drama reduced to highest nutrimentâ€”the conflict between an epicure and his spices which was as packed with thrills as a conflict between a dope fiend and his vices. Atwill gave as much thought and deliberation to the dressing of his salad as Ziegfeld gives to the undressing of his chorus.
The more we think about the importance of this property breakfast, the more we are struck with the fact that the whole domain of stage props has been neglected in the annual awards of the drama experts. Burns Mantle edits a volume of the best plays of the year; the magazine critics issue their ukases of ten best “unfeatured male players,” and “unfeatured female players;” even the reviewers at Podunk and one-night stands get out lists of the best things that have come to the “opry house,”â€”and all this time the props have languished, unwept and unsung.
Here goes, then, for the ten best props of the season of 1921-22: Continue reading The Ten Best Props (of 1921)