Posts Tagged ‘decorative feature’

ART NOUVEAU TABLES: MARQUETRY TWO-TIER TABLE, NEST OF TABLES, MARQUETRY TABLE NEST, PINE WORKBOX, ROSEWOOD STAND, BRASS FRAMED TABLE

ART NOUVEAU TABLES
ART NOUVEAU DESIGNERS transformed
the functional table into works of art, with motifs inspired by the natural world. A table embellished with dragonflies or sculpted leaves, for example, might take on the form of a tree, with its support shaped like a trunk, and feet resembling roots.
Those working in the French and Belgian style of Art Nouveau, such as Louis Majorelle and Emile Galle, created tables with tapering, sinuous legs; serpentine-shaped tops; and carved decoration or marquetry patterns of flower blossoms, trees, or fruit. These were rendered in veneers of precious and exotic woods.
The Glasgow School led by Charles Rennie Mackintosh and other like-minded designers, including Josef Hoffmann and Koloman Moser, offered a radical contrast. They favoured tables with rectangular, geometric proportions, narrow,
elongated lines, and decorative cut-out motifs such as squares and spheres.
In England, tables mirrored historic styles, exotic Japanese or Moorish designs, or favoured simple construction and functional, aesthetic design, as seen in the work of C.F.A. Voysey and Charles Ashbee.
In Spain and Italy, tables were often incorporated into sofas or other pieces of furniture, or had practical features such as built-in cabinets.
The Japanese style was popular with its simple designs, asymmetric forms, undulating lines, use of lacquer or lacquer-look-alikes, and a love of nature, often appearing as typical Japanese motifs such as dragonflies.
Many innovative types of table appeared, such as the tripod, tier, and the nest of tables, while decorative features such as the arched stretcher showed how new techniques pushed wood to limits never seen before.
Raised edges prevent Brass handles enable
items from falling off. the table to be easily moved around the room.
Sculptural design with W-shaped table sides
MARQUETRY TWO-TIER TABLE
This two-tier nutwood and mahogany occasional table by Louis Majorelle is of double-framed construction. It has decorative carving, and each of the two tiers is embellished with floral marquetry. The top tier also has applied brass handles. 1900.
NEST OF TABLES
This nest of four Secessionist, black-lacquered tables is attributed to Josef Hoffmann. Each table has a rectangular top with rounded edges supported by turned, spindle-filled supports leading to platform stretchers. The largest of the four carries two sphere-turned carving handles. The Japanese influence is displayed in both the materials used and the form of this nest.
Floral marquetry table top
MARQUETRY TABLE NEST
This nest of four occasional tables wasdesigned
fined by Emile Galle. They are constructed from mahogany and various other hardwoodswith
high-grade veneer. The tops and side mouldings of the tables are supported by
frames with elegant scroll curves at the bases. Each of the rectangular table tops is decorated in marquetry using various fruitwoods with a different floral scene. The largest of the tables bears the signature “Galle” within the marquetry. c.1900.
BEECH TABLE NEST
This nest of four “968″ tables is made of beech. They were designed by Josef Hoffmann and produced by J. & J. Kohn of Vienna (see .c.376). The tables are raised on slender, tapering legs, joined on three sides by stretchers. The
largest of the tables has handles and trellis splats on the sides. Each of the smaller units slides into place on runners, which store the tables in a hanging position. The table nest has a mahogany stain and the remains of an original paper label underneath. 1905.
This table, designed by Louis Majorelle, is known as les Goings, meaning quinces. Constructed from walnut, the tops of the legs and the apron boards carry deep-carved decoration depicting
quince fruits on the branch. 1905.
This French tea table, from the Ecole de Nancy, is constructed from walnut, brass, and glass. It has a tray top with a raised edge to prevent items falling off. Below the tray top is an additional shelf with fold-down sides. These offer more table space but can be folded
away when not in use. c. 1900.
PINE WORKBOX
FRETWORK OCCASIONAL TABLE
ROSEWOOD STAND
This J.S. Henry occasional table has a shaped top above an elaborate fretwork frieze. It is supported on slender, tapering, cabriole legs with pad feet that are linked by a lower tier. The maker’s label is still attached.
This stained pine artist’s workbox is from the Scottish School. The rectangular top has a twin-hinged lid, which opens to reveal an interior fitted with compartments for materials. The pegs used for joining are visible at the sides.
This rare rosewood and marquetry stand was designed by Emile GaII6. The lobed top is inlaid with floral decoration and butterfly motifs. The four moulded legs are united by an elegant arched stretcher.
This small Austrian bentwood three-tier table is designed in the manner of Josef Hoffmann. It has a rounded square top supported on splayed legs. Two undertiers with wooden balls at the joints provide additional storage.
THREE-TIER TABLE
HEXAGONAL TABLE
GILT SIDE TABLE
BRASS FRAMED TABLE
TILED OCCASIONAL TABLE
Originally sold by Liberty & Co., this hexagonal table has a moulded top raised above square, tapering legs, which are linked by distinctive pierced stretchers halfway up the legs. The piece terminates in simple, pad feet.
This opulent, giltwood side table with relief-moulded decoration was designed by Louis Majorette. A mottled-orange marble top is set within a leaf-and-berry carved slip, with a wavy frieze below. Arched stretchers link the legs.
The elegant brass tripod of this Richard Muller-designed table bends towards the centre at the top. The plain, circular table top is made from mahogany. Two triangular mahogany tiers provide additional storage. 1902.
This occasional table is made of oak. The circular top features a red and green tiled insert in a geometric pattern. The three tapered supports are pierced with decoration

Creamware and pearlware
In the 18th century Staffordshire became the most important area for the manufacture of everyday pottery. Tin-glazed earthenware, for centuries the European staple, was never made there, and very little porcelain was produced before the late 18th century. From the late 17th century north Staffordshire potters gradually refined their wares, until by the middle of the century they were making some of the finest pottery in Europe.
CREAMWARE
Thomas Astbury (1686-1743), Enoch Booth, and Josiah Wedgwood (1730-95) are all associated with the invention and development of creamware (cream-coloured earthenware). By the 1760s Wedgwood’s creamware was sufficiently developed to excite the interest of Queen Charlotte, who ordered a tea service (1765), and it was subsequently renamed “Queen’s ware”. For the next 100 years, creamware remained the standard pottery body in Britain and throughout much of continental Europe and North America. The close-grained body was composed of clay from
Devon mixed with flint and covered in
a very thin but smooth lead glaze. It could be finely moulded or cut with great detail. Furthermore, it was very receptive to underglaze blue, overglaze enamelling, or printing. English creamware includes ornamental wares and sophisticated pierced wares, which were made in Staffordshire and Leeds, and also figures. However, most of the output was of more mundane items such as dinner services, tablewares, and teawares. The versatility of creamware and its acceptance among the higher classes of European society (the 926-piece “Frog” service was made by Wedgwood for Catherine the Great of Russia in 1773-4) ensured its financial success,
as well as undermining virtually the entire European tin-glazed pottery tradition.
PEARLWARE AND PRATTWARE
Introduced by Wedgwood c.1779 as an improvement on his creamware, pearlware includes more white clay and flint in the body than creamware does. Suggesting an iridescent appearance, “pearlware” is a misleading term; the addition of cobalt oxide to the glaze imparted a bluish-white cast, which is particularly visible where there is pooling. Much pearlware is decorated in underglaze blue by painting or, later, by transfer-printing. Among the most famous printed themes are versions of the “Willow” pattern. In the early 19th century, manufacturers broadened the range of patterns to include Classical designs and English landscapes.
Prattware is associated with the Pratt family from Lane Delph in Staffordshire, although it was also made by a number of other factories. The body is similar to pearlware in weight and colour, but the ware is distinguished by a strong, high-temperature palette comprising ochre, brown, green, and blue. Wares include moulded teapots, jugs, and figures. From the 1840s the firm of E & R. Pratt & Co. was famous for multicoloured printing, used extensively on pot lids.
• BODY cream, thin, and lightweight
• GLAZE ivory-tinted lead glaze
• FORMS ornamental Neo-classical wares, tablewares, and more rarely figures
• DECORATION underglaze blue, overglaze enamels, or transfer printing
Pearlware
• BODY white flinty earthenware
• GLAZE bluish glaze to counteract the cream body
• FORMS mainly useful wares: dishes, plates, teapots, coffee-pots, and jugs
• DECORATION usually painted or printed underglaze
blue of English landscapes, Grand Tour ruins, etc.
Prattware
• BODY similar to pearlware
• PALETTE high-fired colours: ochre, yellow, brown, green, and blue
• FORMS jugs, teapots, and figures
Marks
The practice of marking pottery became more widespread from c.1800; some factories impressed their marks, but the majority are transfer-printed in underglaze blue; in addition the factory might also supply the title of the pattern on the back
Wedgwood: mark used on creamware
Leeds: impressed mark for the firm of Hartley, Greens & Co. (1800-30)

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

Dining silver
Plates, salvers, tureens, and other items of dining silver first appeared in the late 17th century, when the complete dinner service, NN ith matching dishes and cutlery, was introduced at the French court. From that period, and especially in the 18th century, elaborate dining silver in the latest fashions was often used to display the wealth and status of the host, and finely engraved coats of arms or crests, identifying the owner, are common features of items such as salvers. For collectors today, heavy and elaborately decorated items including tureens and centrepieces are generally more rare and expensive than flatware, utilitarian drinking vessels such as tankards, and casters, cruets, mustard-pots, and salt-cellars, all available in a great variety of styles.
Plates and salvers
Dinner services, comprising individual plates and cutlery as well as serving dishes for specific courses and foods, were first introduced at the French court in the late 17th -century. Initially they were the preserve of royalty and the aristocracy, but the fashion for complete services spread in the early 18th century to the minor nobility and gentry, who often acquired different parts of the service over a period of time as their finances allowed. Silver plates, of various sizes, were generally made in sets of 12 (and are normally sold as such today). On both plates and salvers, the main decorative feature is usually the engraved coat of arms or crest of the owner, and sometimes the engraving is of very high quality.
PLATES
The earliest plates found on the market today tend to date from the early 18th century, when the first complete dinner services were made. These plates are seldom larger than 25cm (10in) in diameter and are starkly plain, except for a crest or coat of arms engraved on the broad, flat rim. Marks on these plates are generally found on the underside of the rim and should be clearly visible.
Missing or distorted marks usually indicate that the
plate has been altered; new borders may have been added and the rim reshaped to accommodate them.
More common than early 18th-century
plates are those dating from the 1740s
onward. During this time the fashion
for complete dinner services, unified by
matching ornament, reached its peak
and the custom of dining on a grand scale
necessitated services of up to 200 pieces. The standard service included six dozen meat plates, generally 25cm (10in) in
diameter (first-course and dessert plates were slightly smaller), and two dozen soup plates. Larger oval dishes for serving roasts were also made en suite.
Eighteenth- and nineteenth-century plates vary little in design except for the borders. During the 1730s the broad, plain, flat rim was replaced by a narrower, wavy rim (giving the plate a five-sided appearance) with gadrooning. With the development of the Rococo style in the 1740s, shell and gadrooned borders became most common; some of the finest plates have separately cast and applied borders, which should be marked. Simpler patterns of reed-and-tie or beading became fashionable in the 1770s and 1780s. The more elaborate gadroon, shell, and foliage border is characteristic of the Regency period. After about 1840 porcelain services were more popular than silver, and most silver plates made were replacements for or additions to earlier services.
17TH- TO EARLY 18TH-CENTURY SALVERS
Dating from the mid-17th century, the earliest salvers were of thin-gauge metal with a raised central foot, and were made as stands for porringers or candle cups. The finest examples were gilded and richly chased and embossed around the border with acanthus leaves, fruit, and flowers in the Dutch Baroque style. From (.1680 to (.1720 heavier-gauge metal was used, and the central foot, sometimes detachable, was often strengthened with applied cut-card work. In the 1720s the central foot was replaced by three or four small cast (usually bracket) feet, eet, especially on the rarer square, octagonal, or octafoi I -sh aped salvers popular during this period. Salvers before c.1740 often had moulded and applied rims of convex and concave curves.
LATER 18TH- AND 19TH-CENTURY SALVERS
Like plates, salvers from (.1740 onward are generally circular or five- or six-sided in shape, with only the borders and engraved armorials changing in style. On salvers, however, the armorials usually appear in
the centre rather than on the rim. The style of engraving should be contemporary with that of the border and correspond to the date of the marks. In the Baroque period, designs of arms and cartouches were relatively symmetrical, with strapwork and interlacing scrolls; the finest designs on English pieces were by Huguenot engravers such as the Gribelin fatuity.
In the mid-18th century, delicate, asymmetrical designs of flowers, shells, and scrolls reflected Rococo fashions. Salvers were particularly in demand for carrying tea and coffee services. Smaller versions, known as “waiters” (generally less than 20cm/8in in diameter),
ENGRAVING
Engraved designs were traditionally cut into the metal surface by hand with a sharp steel tool known as a “burin” or “graver”; today, most engraving is done
by machine. The technique was particularly popular for reproducing coats of arms, ciphers, and crests. Some of the finest engraving was done in early 18th-century England by such specialists as William Hogarth (1697-1764) and Simon Gribelin (1661-1733). The style of engraving can help to date a piece, but it is not always a reliable method as arms were often re-engraved with a change of ownership.
were also made, and sets of two or more salvers became common. The largest, measuring up to 38cm (15in would usually be engraved with a coat of arms; smaller ones (15-20cm/6-8in) had only a crest. Elaborate Rococo borders appeared, sometimes cast separately, featuring forward and reverse scrolls interspersed with shells, and feet took the form of scrolls or shells. The finest salvers were also flat-chased around the outer edge with designs of scrolls, shells, and foliage.
In the Neo-classical period more restrained borders of gadrooning, reeding, and beading, together with bright-cut engraving of ribbons, husks, and swags, were introduced. However, the taste for more ornate plate in the Regency period led to the appearance of large and heavy, often silver-gilt, salvers with paw feet and richly cast borders of shells, vine leaves, and gadrooning. Throughout the 19th century salvers in 18th-century styles were popular; some earlier salvers were also redecorated with chasing, but the 19th-century style is more elaborate and covers more of the flat surface than on 18th-century examples.