Posts Tagged ‘classical style’

Antiques: Furniture, Porcelain, Silver, Clocks Recently Featured at Antcollectors (6)

EARLY 19TH CENTURY
EUROPEAN INFLUENCES
THE RELATIONSHIP BETWEEN American, British, and French furniture in the early 19th century is complex and there is often no easy way to distinguish the origins of pieces. Although the United States was stylistically dependent on the Old World, it still produced some highly original makers, who adapted the Regency and Empire styles in much the same way as European countries diluted the French Napoleonic style. However, it is Sometimes only possible to confirm that a piece is American by analyzing the construction timbers.
The American interpretation of styles is best seen in the work of Duncan Phyfe and Charles-Honore Lannuier. Phyfe’s Scottish origin probably encouraged him to adopt Thomas Sheraton’s style initially.
Phyfe usually worked in Santo Domingo mahogany, palisander, or purpleheart. He went on to produce pieces in the Empire style before developing the Fat Classical style, which favoured sculptural decoration.
Charles-Honore Lannuier was French and settled in New York in 1803. Having trained in France, he brought with him the Louis XVI style, which evolved into an idiosyncratic form of Empire. His furniture is often difficult to distinguish from the French prototypes, especially as he used costly materials and probably imported gilt-bronze mounts from Paris.
Pattern books produced in Britain and France by Sheraton, Percier, and others disseminated European style to the United States more quickly than in the past, so trends were less delayed.

DIRECTOIRE BERGUE
This French armchair exemplifies the berg&e design. It has a high, curved back with a top rail sweeping forwards to form the armrests, which are padded to provide support for the elbows. The chair has a fully upholstered seat
and back, downswept arm supports, and a gently shaped seat rail. The upholstery fabric is not original. The frame of the berg6re is carved with leaves throughout and is raised on short, tapering, fluted legs to the front and splayed legs to the rear. The front legs are decorated with carved rosettes. c.1800.

AMERICAN TUB CHAIR
Like the curricula chair (left), this Federal mahogany armchair shares characteristics with the bergere: the upholstered seat, back, and arms, and the continuous line of the rounded back and arms. Early 19th century.

ENGLISH PEDESTAL SIDEBOARD
This mahogany sideboard has a raised shell and acanthus-carved, shaped back over four frieze drawers. The breakfront pedestals are carved with lion’s-paw feet and open on to shelves. They stand on plinth bases. c.1820.
AMERICAN PEDESTAL SIDEBOARD
This Classical mahogany sideboard mirrors the English version (above) having a leaf-carved, shaped backboard and pedestals on a plinth base. The rectangular top is stepped and sits above an ogee-moulded frieze fitted with drawers. c.1840.

This mahogany, boxwood, and ebony-strung card table has a rectangular, crossbanded, folding top above a plain frieze and ring-turned, tapering legs with brass casters. Early 19th century.
GEORGE IV CARD TABLE
ENGLISH CENTRE TABLE
AMERICAN CENTRE TABLE
AMERICAN CARD TABLE
Made of mahogany and bird’s-eye maple, this card table has rosewood crossbanding and a hinged top above a serpentine frieze. The ring-turned, fluted legs end in turned feet. Early 19th century.
This rosewood table has a circular tilt-top with a plain, crossbanded frieze. It has an octagonal spreading pedestal and a concave triform base with scrolling paw feet. Early 19th century.
This Empire table has a circular rope-carved top with a plain frieze and a floral carved and gilded pedestal. The base and feet are almost identical to the English example, left.

AMERICAN SECRETAIRE
This Classical-style secretaire a abattant has a marble top and a frieze drawer flanked by figural mounts. The drop front sits above cupboard doors. Early 19th century.
FRENCH SECRETAIRE A ABATTANT
This Empire-style, mahogany tall chest has three drawers above a pair of cupboard doors. The case is flanked by tapered pilasters topped by gilt-metal female busts. Early 19th century

AMERICAN SOFA
This elegant American sofa has a similar shaped and carved top rail and outscrolled arms to the Regency sofa (see left). The back, arms, and seat are upholstered and raised on a leaf-carved seat rail. The sofa is supported
on elaborately carved legs that terminate in paw feet. Compared to the Regency example, this sofa is proportionally more bulky.
ENGLISH CELLARET
The rectangular hinged top of this mahogany cellaret encloses a divided interior. It is supported on a rope-turned plinth and raised on ring-turned brass caps with casters. Early 19th century.

AMERICAN CELLARET
This inlaid cherry-wood cellaret, on a stand, has a hinged lid and compartmentalized interior. The cellaret stands on square-section, tapering legs. Early 19th century.
REGENCY SOFA
This mahogany Regency-style sofa has a framed scrolling back and outscrolled arms with reeded, mahogany fronts. The squab cushion and bolsters are supported on a reeded seat rail with bead-and-reel moulded tablets.
The sofa is supported on splayed, reeded legs with leaf-cast brass caps and casters. The splayed legs are particularly susceptible to damage. Early 19th century.

Settles and sofas after 1840
The revival of interest in historical styles from the mid-19th century resulted in a multiplicity of designs for all types of furniture, including sofas, which were often made as part of the new salon or parlour suites. A major technical development during this period was use of the coil spring, patented in 1828, which resulted in sturdier, bulkier, and squatter designs that sacrificed form to comfort. These deeply upholstered seats, with their button backs, culminated in the Chesterfield, which was the first fully upholstered sofa.

Seat furniture
The period c. 1860 to (.1880 was in many ways the golden age of upholstery. Stuffing had been growing steadily thicker from the 1840s, and buttons were introduced to prevent the thread holding the stuffing
in place from pulling the covering material. Extra fabric was necessary to create the familiar diamond pattern of buttons or threads characteristic of the deep, luxurious upholstery, with its air of prosperity and comfort, so admired by the Victorian middle classes. The development of the coil spring made increased demands on buttoning. Whereas sofas had previously been stuffed with layers of wadding and horsehair, coiled metal springs were now used. The springs were supported by a layer of hessian webbing, covered with more webbing, which in turn was covered with horsehair stuffing and padding. As a result, Victorian sofas were much more comfortable than early 19th-century examples, but they were also much bulkier; many sofas had button backs to emphasize the new upholstered look. The luxurious effect was emphasized by the use of velvet and other elaborate fabrics. Sofas with their original worn upholstery arc more collectable today than those with high-quality restoration using an inappropriate fabric.
French sofas were generally lighter in design than British examples, since French craftsmen and manufacturers employed such revival styles as Rococo and Louis XVI, making use of giltwood and lighter upholstery fabrics. In the USA, parlour suites on a grand scale were produced by such leading makers as John Henry Belter (1804-63) of New York, who in the 1850s created laminated and moulded rosewood sofas with deep pierced carving. Renaissance Revival suites, with square-backed sofas, were also popular, while the fashion in Europe and the USA for “Turkish” corners gave rise to over-stuffed upholstered sofas with elaborate fringing.
Edwardian sofas of the first two decades of the 20th century borrowed heavily from Neo-classical styles –especially the designs of Thomas Sheraton (1751-1806) – and from Regency styles, but managed to avoid the excesses of Victorian interpretations. Suites of chairs with matching sofas were produced; these were generally made from mahogany, or occasionally from walnut or satinwood. Sofas and chairs often had caned backs and sides, with silk or damask upholstery.

•    CHALSES-LONGUES these are not particularly commercial as they can be large and not very comfortable to sit on; examples with good shapes are more popular, as are those that are more heavily carved
•    GILDING good-quality regilding is quite acceptable if well executed– the highlights should be burnished, and the quality of the carving evident; beware of spray gilding – this will have a flat, matt appearance, with a very even coverage
•    RE-UPHOLSTERY the condition of the upholstery should be carefully examined, as seating can be very expensive to re-upholster; furniture with taut webbing is
preferable to that with springing, which tends to give an overstuffed look
•    COLLECTING many sofas and settees were originally part of parlour or salon suites, which are now rarely found complete; three-seater examples are generally more commercial than two-seater

Derby
Derby already had a long tradition of pottery manufacture by the time that porcelain was made there c.1748 by Andrew Planche, a French chemist
who had learned the art of making porcelain at factories in continental Europe. Early Derby production was very much aimed at the London market and imitated the white Rococo porcelain made at Chelsea.
EARLY DERBY WARES
The forms of the rare porcelain made during the Planche period are, like Chelsea’s, influenced by English silver. Chinoiserie figure groups, unique to Derby, are seen at their best when left undecorated. Derby’s
slightly creamy, glass-like glaze dribbled freely during the firing. To prevent adhesion to the kiln shelves, the glaze was initially wiped away from around the bases of figures and cream-jugs, giving
an appearance known as “dry-edge”. During Derby’s “transitional” phase (c.1755-6) the glaze, over a chalky paste, became whiter, and was lightly decorated in distinctive, rather delicate enamels, which have earned figure groups of this period the title “Pale Family”.
In 1756 William Duesbury (1725-86) and his partner John Heath bought the factory. From this time the influence of the German factory of Meissen became more apparent. Wares made under Duesbury’s direction are very similar to some made at Longton Hall and were likewise aimed at the London market. Tureens and leaf-shaped dishes were made, alongside some teawares and baskets. Derby developed distinctive styles of bird- and flower-painting that are conventionally associated with artists known respectively as the “moth painter” and “cotton-stalk painter”; in fact such decoration was applied by a number of painters at the factory.
Derby’s porcelain body meant that its teawares were prone to cracking during use, and examples are rare.
Instead, Derby became England’s foremost figure manufacturer. Influenced by Meissen, Derby figures of the 1750s and 1760s are very Rococo in style, standing on wide, scrolled bases, often backed with intricate bocage. To prevent kiln adhesion during firing, the unglazed bases of the figures were supported on raised clay pads that left distinctive “patch marks”.
THE CHELSEA-DERBY PERIOD
In 1770 Duesbury bought the ailing Chelsea factory and ran it until 1784 in conjunction with the Derby works. Following Chelsea’s adoption of the Derby porcelain formula, production at the factory improved, and new styles of decoration were developed, greatly influenced by the Neo-classical style fashionable in London. Figures continued to form the greater part of Derby’s output, but modellers engaged from Europe introduced new subjects and vastly improved the quality. They also developed biscuit figures into a distinctive Derby speciality. The fine detail of the modelling was displayed to full effect on white Derby biscuit figures and groups.
• BODY early Derby paste is chalky white
• GLAZE creamy white; c.1750-56 Derby porcelain is known as “dry-edge” because the edges of the bases were wiped free of glaze before firing
• FORMS tureens, leaf shapes, baskets; teawares are rare
• DECORATION birds, flowers; c.1756-65 sprays of flowers with very fine stems were painted, formerly attributed to the “cotton-stalk painter”
• FIGURES unglazed biscuit was used from 1770s; the styles are Rococo, including scrolled bases and bocage; “patch marks” were left by firing supports

Wedgwood stoneware
NEO-CLASSICAL STONEWARE
By the 1760s Britain was in the early stages of Neoclassical fever, exemplified in the work of the Adam brothers in architecture, and greatly stimulated by the excavations of the Classical ruins at Herculaneum and Pompeii that had begun in 1738 and 1748 respectively. Seeking to capitalize on the popularity of the Neo- classical style, Wedgwood worked on the refinement of his stonewares throughout the 1760s and 1770s. His first success (c.1768) was black basalte, a fine-grained, unglazed stoneware stained with cobalt and manganese oxides. This type of ware was sometimes decorated with red figures, a style inspired by ancient Greek pottery.
Josiah Wedgwood (1730-95) almost single-handedly transformed British pottery-making into a highly
mechanized industry, which supplied
fine ceramic wares to a worldwide market. Throughout his life Wedgwood researched and experimented tirelessly with materials and methods of manufacture. The
enormous success of his factory was owed not only to his artistic abilities but also to the realization that a wide-based market catering for all levels of society was the key to advancement in such an erratic profession.
From 1754 to 1759 Wedgwood worked in partnership with the potter Thomas Whieldon (1719-95), making experimental and tortoiseshell wares. Because of a leg injury Wedgwood was unable to practise as a potter, and therefore spent much of his time developing pottery bodies and glazes, making very detailed recordings of his discoveries. By 1759 he had set up his own business at the Ivy House Works in Burslem, Staffordshire, where he made redware, Whieldon-type ware with translucent lead glazes, blackware, salt-glazed stoneware, and creamware (cream-coloured earthenware). In 1769 he formed a partnership with the Liverpool merchant Thomas Bentley, and opened a bigger factory called “Etruria” (after Etruscan pottery, which inspired some of the factory’s production). During the ensuing decade, until Bentley’s death in 1780, the company expanded and consolidated its position at the forefront of the market.
Jasper tricolour ware is relatively scarce, and even small Uncomplicated examples such as this cachepot are much sought after by collectors Tricolour wares were first made during the 1780x. The decoration was often arranged in a grid-like or trellis design (called a “dice pattern “), with the bars and niches applied with delicate jasper quatrefoils and floral scrolls Here the decorator has Lived sage green and yellow on a white ground; the range of available stains Included a deeper green, dark blue, and lilac A cachepot is similar to a jardiniere and serves the same purpose, it is an ornamental container used to conceal a more utilitarian plant pot the name is derived from the French cacher, to hide).
Other types of stoneware made include “rosso antico”, a red-bodied ware largely based on Classical forms, and the yellow-bodied “caneware”. However, the most famous type of Wedgwood stoneware is the hard, fine-grained, unglazed “jasper” ware introduced in 1774-5, typically with applied white decoration of Classical figures and motifs. John Flaxman (1755-1826), 1755-1826), George Stubbs (1724-1806), and other artists produced designs for ornamental wares, including vases, plaques, cameos, and medallions, based on the illustrations of the excavated Greek and Roman material.
• silky,mostly fine grained, and unglaze
FORMS mostly Neo-classical in style; ornamental vases and urns; portrait plaques; busts; some teawares
• COLOURs jasper: first coloured all the way through the body and later as a surface wash only, in pale blue, sage green, olive green, lilac, lavender, and black; rosso antico: a refinement of the existing Staffordshire redware made by the Hers brothers; caneware: yello
smade by Wedgwood and other Staffordshire
potters from the 1770S
• DFCORATION the stoneware body is capable of taking extremely fine detail; early wares are more detailed than later wares; black basalte is often ornamented with engine-turned ornament, sprigged Neo-classical motifs and mythological figures are typical
Marks
Pre-Etruria wares are rarely marked, but thereafter most wares are impressed with the name; “WEDGWOOD” used after c.1820

Tureens
Tureens were introduced in the early 18th century, reflecting the French fashion for serving stews, soups and sauces. Legend has it that the tureen was named after the 17th-century Vicomte de Turenne, who reputedly ate his soup from his upturned helmet; in fact, the term derives from the French terrine. From the early 18th century, soup usually accompanied boiled meats, fish, and vegetables as part of the first course and was served to the guests by the host or hostess. As such, the tureen became associated with a show of wealth and was often the most richly ornamented and expensive piece in the dinner service. Sauce tureens replaced sauceboats in the second half of the 18th century and were often smaller versions of soup tureens.
SOUP TUREENS
soup tureens were introduced c.1720, but examples dating from before 1750 are very rare today. Generally circular or oval and of heavy-gauge silver, they were set on four cast scroll, hoof, or ball-and-claw feet with cast scroll, ring, or drop handles at the sides and a domed cover with an ornamental finial; most are engraved with a coat of arms. Tureens designed in the 1730s and 1740s by famous French silversmiths such as Juste-Aurele Meissonnier ( 1695-1750) and Thomas Germain are among the most magnificent pieces of Rococo silver pair of tureens (1734-40), designed by Meissonnier for the English Duke of Kingston, is cast in the shape of lame shells on curving scroll bases, with the covers decorated with cast crustacea, game, and vegetables. These pieces were highly influential: vegetable, fish, and game finials are a feature of European tureens from the 1730s to the 1760x. In the I 750s matching stands and ladles became popular, and many tureens were fitted with detachable liners in thin sheet silver with two end handles; these are often sold separately as baskets. Sheffield-plate liners became more common after the 1770x.
In the Neo-classical period architects such as Robert Adam (1728-92) produced designs for tureens to match the dining-room furnishings. Adam’s designs particularly influenced silversmiths, and tureens of this period arc generally oval on a single pedestal foot, with high loop handles, a ring handle, or an urn finial on the cover, and reeled, beaded, and gadrooned edges; decoration includes fluting, swags, palmettos, and bands of Vitruvian scrolls. Soup and sauce tureens were often made as sets from the 1770x, but these are now rare. Tureens were also made in Sheffield plate. The handles and feet of such pieces were not cast but stamped in two halves from thin sheet metal, filled with lead, and soldered together; in many cases a silver panel was inserted for engraving the armorials.
Early 19th-century Regency tureens contrast strongly with the elegant forms of the late 18th century: massive and of heavy-gauge silver, they are richly decorated with lion masks and Classical ornament and have four cast shell, scroll, dolphin, or paw feet. The best pieces have solid cast crests and heraldic devices on the cover. Due to the increasing popularity of the ceramic dinner service, fewer silver tureens were made in the first half of the 19th century. However, a distinctive form of the 1830s and 1840s was the melon-shaped tureen with cast vegetable finials, typical of the Rococo Revival style.
Silver disks for engraved coats of arms or crests, are often easily visible. More ornate and expensive examples have cast-and-applied swag ornament, with fruit- or bud-shaped finials; some especially fine pieces made by the renowned Birmingham manufacturer Matthew Boulton (1728-1809) also have radiating fluting on the covers. In addition, some sauce tureens were engraved with a crest or coat of arms on both the cover and the body; any armorials on the cover should match those on the body. In the late 18th century engraved armorials Such as these were often ten enclosed within wreaths or ribbon cartouches.
In the early 19th century silver sauce tureens were made in fewer numbers (sometimes in Sheffield plate), as ceramic examples (particularly those in creamware) became more popular and widely available. However, some heavier versions in both silver and Sheffield plate, with large, cast, drop-ring handles and elaborate mounts, finials, and decorative borders, standing on four feet, survive from this period, while the Neo-classical boat shape was revived at the end of the century.
SAUCE TUREENS
Sauce tureens became popular from the 1770s. Unlike traditional cold accompaniments to meat, such as mustard and redcurrant sauces, the new French sauces were served hot – meaning that tureens with lids were more practical than open sauceboats for keeping them warm. Sauce tureens were usually made in pairs or sometimes as a set of four – one for each corner of the table – and some had matching ladles. Single tureens are generally less collectable than a pair, and sets of four fetch considerably higher prices. Some examples have matching stands, as with sauceboats, to protect the table from the heat of the tureen’s contents and to hold the ladle when not in use, although other pieces have covers with a notch inside the tureen where the ladle could be placed.
Like soup tureens of the period, sauce tureens from the late 18th century are characteristically oval or boat-shaped, with elegant upswept loop handles and a single pedestal foot. The cover will often be steeply domed in the centre, with the finial at the same height as the top part of the handles. The body of the tureen was raised from a single sheet of silver, while the handles and foot were made separately and soldered onto the body. The majority of early tureens have cast handles, but from about 1790 a number were made from thick silver wire. These delicate handles, which could be very easily damaged by lifting the tureen when full, were sometimes reinforced at the bottom, but it is always important to make sure that the handles have not been pulled away from the body; nor should there be any cracks or tears on the lid where any reinforcing plate that secures the finial has been damaged and/or repaired.
Sauce tureens of this period tended to be sparingly decorated, usually only with reeding, gadrooning, or beading around the rims, covers, and feet; small, urn-shaped finials on the lid were common, but these
were generally replaced with a single reeded or plain ring handle from the early 1790s on onward. On such plain pieces scratches, dents, and, on versions made from Sheffield plate, inserted

Soup tureens• CONDITION seldom good as many pieces suffered from over-use and cleaning; pieces were raised from a single sheet and should therefore not have scams, thinning of metal may indicate removed armorials
• COLLECTING examples were usually made singly but sometimes in pairs; many were produced with stands, liners (often in Sheffield plate), and ladles, but these are typically missing or have been sold separately
Marks
These should appear on both the cover and the base; armorials on the cover should match those on the body
Sauce tureens• CONDITION with the earliest designs (typically featuring a pedestal foot and loop handles) it is particularly important to check for cracking, splitting, and signs of repair where the foot, finial, and handles, join the body
• COLLECTING examples were made from the I 770s, in pairs or sets of four; from c.1790 reeded or plain ring handles were common on the lid instead of the finial
Marks
The cover and body should feature the same mark; a crest on the cover should match that on the body

Decorative tableware
In the 18th and 19th centuries the utilitarian plate on dining-tales was complemented by richly
decorative pieces such as bread-, fruit- and cake-baskets, epergnes, and centrepieces. Made as much to display wealth as to be practical, these are characterized by high-quality casting, chasing, and, especially on baskets and epergnes, piercing. Such objects are among the most popular with collectors today because they are particularly attractive as
display pieces on a table.
SILVER EPERGNES
First used at the French court in the 1690s and in England c.1715, the epergne was an elaborate centrepiece for the dinner-table or sideboard. The name “epergne” is probably derived from the French word epargner, meaning “to save”: space could be saved on the table by
bringing together several dishes on one stand. By the 1740s the epergne was associated with the dessert course and generally took the form of a central
pierced basket surrounded by four to six pierced dishes or baskets for holding fruit or sweetmeats. It was most popular during the mid-18th century, when the light and delicate pierced forms, often ornamented with cast shells and flowers, were particularly suited to the Rococo style. Some epergnes, particularly those by the leading English maker Thomas Pitts (c.1723-93), demonstrate the contemporary vogue for chinoiserie, with their pagoda-like canopies with suspended bells.
In the 1760s and 1770s epergnes became wider and headier with the addition of more baskets, and in the 1-80s the influence of the Neo-classical style was
evident, with simpler oval or circular baskets, sometimes with blue glass liners, and decorated with Vitruvian scroll borders and swags. The leading specialist maker of epergnes in late 18th-century England was Thomas Pitts’s son William Pitts (active 1781-1806). Like other silversmiths, he offered clients a choice between more expensive epergnes, which had cast branches and decoration, and less expensive examples with mechanically produced ornament.
Heavier and more solid than 18th-century examples, Regency epergnes are usually mounted on a heavy Square or round foot, with branches ending in large floral sockets supporting cut-glass bowls rather than pierced silver baskets. Very few epergnes were made after this period, as they were generally replaced by the ornamental centrepiece.
SILVER CENTREPIECES
Large centrepieces as a decorative focal point for the dining-table or sideboard have always been among the most expensive items of plate and were often displayed as a sign of the wealth and status of the owner. One of the most famous and inventive pieces is the English silver-gilt Poseidon or Neptune centrepiece of 1741, made for Frederick, Prince of Wales. It features an elaborate stand of sculptural cast dolphins and mermen and is decorated with shells and marine creatures. Although this piece bears the maker’s mark of Paul Crespin (1694-1770), it may in fact have been designed and made by Nicholas Sprimont (1716-71 ); both were
leading English Huguenot makers of Rococo silver. The centrepiece was made with many matching salt-cellars and sauceboats, as befitting a grand table service for a royal patron.
Regency and Victorian centrepieces from the
19th century appear more frequently frequently at auctions today (although North American pieces are rare). Made with or without branches for candles, they usually have a central bowl, either solid silver or pierced with a glass liner, for fruit or sweetmeats. Centrepieces with all their original glass liners are rare today. Female caryatid figures supporting a bowl on a stand with heavy scroll or paw feet are characteristic of the Regency period, whereas later 19th-century centrepieces were made in
a huge variety of designs – naturalistic, sculptural figures were particularly popular. Many Victorian centrepieces were supplied with a flat, mirrored stand known as a “plateau” to enhance the decorative effect, but very often these became separated from the centrepiece and were sold on their own.
In the 19th century there was also a great demand for presentation plate, and the most important firms, such as Hunt & Roskell (est. 1844), Garrards (est. 1802), and Elkington & Co. (est. c.1830) in England, and Odiot in France, employed sculptors to design magnificent silver or electroplate centrepieces for historic or sporting occasions. Such pieces were shown at the 1851 Great Exhibition in London. Centrepieces were also made in Germany and Austria, notably by the firm of Klinkosch, but these are not always of such good quality as English and French pieces because the metal is often thinner. By the second half of the 19th century centrepieces had been scaled down in size and elaborateness, with a single basket on a stand becoming the usual form. This developed into the dessert stand, which had replaced the centrepiece by the end of the century.
Regency and early Victorian baskets were produced in a wide variety of styles, but in many cases they can be distinguished from 18th-century examples by an unpierced body that is embossed and chased with heavy scrolls, flowers, and foliage, or radiating lobes. Silversmiths in the 19th century also reproduced the shell-shaped designs and elaborate patterns that were typical of the Rococo period.
Victorian baskets are generally less expensive and more readily available to collectors today than examples from the 18th and 19th centuries. The handles on these baskets are sometimes bent or damaged (or have been removed altogether), as the weight of the unpierced body puts strain on them. Any basket that does not have a handle should be carefully examined to see if the handle has been removed. As on earlier examples, the feet may also have been pushed up into the body of the basket if it has at some stage been overloaded.
SILVER BASKETS
Silver baskets designed for holding bread, fruit, cake, or sweetmeats are known from the early 17th century, but most of those surviving today date from (.1730 onward. They are oval or circular with pierced sides,
a flat base on a raised foot or four cast feet, and a fixed or swinging bail handle. In many cases, the flat base was engraved with a coat of arms. In the late 1730s and 1740s the leading English silversmiths Paul de Lamerie (1688-1751), Paul Crespin (1694-1770), and
James Schruder (active 1737–(.1752) produced intricate Rococo baskets with delicate pierced designs of scrolls, circles, crescents, and quatrefoils, elaborate engraving and chasing, and asymmetrical handles with cast and applied masks, animals, figures, and birds.
Another feature typical of the Rococo fashion for novelty was the imitation of inexpensive materials in silver; on baskets dating from the first half of the 18th century the sides are often pierced and chased to give the impression of wickerwork strips. Some extremely rare and expensive baskets by the best makers were made in the form of sculptural scallop shells with scroll handles.
By the late 18th century silversmiths used hand-piercing only for the finest baskets, as the majority of pierced parts were mass-produced quickly and
accurately using the newly developed fly-punch. The silver sheet was also much thinner than on earlier pieces, so baskets of this date should always be carefully checked to make sure that the piercing is intact. Simple wirework baskets embellished with chased and applied motifs such as flowers, vine leaves, and sheaves of wheat (for bread-baskets) were also popular in the late 18th century.
Epergnes
• COLLECTING individual baskets may be sold separately; check branches and feet for cracks or repairs
Marks
All detachable parts should be marked; crests or coats of arms on each piece should match
Centrepieces
• COLLECTING mirrored plateaux are now often sold on their own; inscriptions do not add value unless of particular historical interest
Marks
All detachable parts should be marked
Baskets
• DESIGNS solid forms with chased scrolls, flowers, and shells were typical in the early 19th century
• CONDITION piercing is particularly vulnerable to damage and should be checked carefully; ensure that the handle is not bent or damaged due to wear or overloading the basket; feet are prone to pushing LIP through the body on light, sheet-metal baskets
• COLLECTING early 18th-century baskets in heavy-gauge metal are more valuable than later, lighter ones
Marks
Both the handle and body should feature the same mark; marks arc sometimes pierced out.