Posts Tagged ‘epergne’

Dishes
Pair of George III oval meat dishes by Frederick Kandler, London, 1765, 73 oz 2 dwt Pair of Victorian octagonal entree dishes and covers with
vegetable dividers for each and ball finials, Sheffield, 1880,
120 oz 14 dwt 450 0
George III circular vegetable dish with ivory grips, pierced sides and four scroll and foliate feet, by W.S., London, 1809, 80 oz 2 dwt 360 0
William IV shaped oblong entree dish and cover with engraved armorials and foliate ring handle, by J. C. Eddington, London, 1835, 61 oz 5 dwt 260 0
George III muffin dish and cover, the domed cover with urn
shaped finial, by Henry Chawner, London, 1791, 15 oz 1 dwt        210 0
Jugs—Cream and Milk
George III helmet-shaped cream jug with ‘bright-cut’ engraving, loop handle and square pedestal foot, by George Smith, London, 1790, 3 oz 7 dwt 80 0
George II cream jug of conch shell type with serpent handle and
three coral-like supports. Circa 1755, 3 oz 5 dwt 80 0
George III oblong milk jug engraved with crests and with gadroon lip and scroll handle, by R. and S. Hennell, London, 1808, 6 oz 2 dwt 70 0
Victorian baluster milk jug chased with flowers and scrolls and on three feet. Possibly by William Brawn, London, 1845, 5 oz 7 dwt 52 0
Jugs—Water
George III pear-shaped hot-water jug, stand and lamp, the jug with rams’ masks and laurel festoons, the stand on three claw feet with female bust terminals, by Andrew Fogelberg. The jug 1776, the stand 1775, 40 oz

780 0
George III vase-shaped hot-water jug, plain with wood handle and on circular foot, by William Fountain, London, 1801, 25 oz 11 dwt 460 0
George II baluster hot-water jug chased with scrolls, leaves and flowers, raffia-covered handle and rim foot, by Gurney and Cook, London, 1755, 19 oz 15 dwt 270 0
Jugs—Wine and Ale
Queen Anne ale jug, die ground embossed with foliage and flowers and a satyr spout, by John Wisdom, London, 1712, 35 oz 280 0
Victorian wine ewer with baluster body and engraved with Grecian figures and leaves, entwined snake handle and butterfly finial, by E. and J. Barnard, London, 1862, 27 oz 11 dwt        170 0
Marrow Scoops
Queen Anne scoop of typical form by Charles Jackson, 1713,
1 oz 10 dwt 68 0
Early George III scoop, the larger bowl engraved with initials,
probably by William Tuite, London, 1767, 1 oz 12 dwt 20 0
Mustard Pots
George III drum mustard with moulded borders, flat hinged lid and simple scroll handle, with spoon of earlier date. Pot by Ernes and Barnard, London, 1813, 5 oz 10 dwt 165 0
some auction room prices : 1968-69
William IV mustard with ribbed baluster body and hinged domed lid with floral finial, scroll handle and shell thumbpiece and spoon of same date but different maker. Pot by C.G., London, 1830, 6 oz 17 dwt
George III oblong mustard with domed cover, urn finial and angular handle on four bun feet, London, 1813, 3 oz 11 dwt
Salts
Four George I plain oval trencher salts with incurved sides, by
Mary Rood, 1723, 6 oz 15 dwt Pair of George III boat-shaped salts, reeded at the lips and
pedestal feet, gilt interiors, by Peter and Ann Bateman, 1792,
4 oz 6 dwt
Pair of George II compressed circular salts, with plain engraved bodies below gadroon lips each on three shell-headed hoof supports, possibly by Isaac Cookson, Newcastle, 1747, 8 oz 1 dwt
Salvers
George II large circular salver on four lions’ mask and shell bracket feet, the shaped border pierced and chased, by George Wickes, 1744, 137 oz
George I plain circular salver on central foot with moulded border, by W.P., 1720, 13 oz 12 dwt
George III circular salver, engraved with initials, chased wave border and gadroon rim, on three claw and ball feet, by Robert Rcw or Rugg, 1766, 24 oz 3 dwt
Victorian salver engraved in the centre with an initial and also with scrolls and foliage, moulded border, by J. and J. Angell, London, 1845, 25 oz 14 dwt
Sauceboats
Pair of George II plain sauceboats each on three shell and scroll feet with gadrooned rims and double scroll handles, by Peter Archambo and Peter Meure, 1754, 29 oz
George II two-handled plain double-lipped sauceboat on collet foot, with double scroll handles and waved rim, with a moulded drop beneath the spout, by Peter Archambo, 1732, 17 oz 5 dwt
Pair of George III sauceboats, each on fluted shaped lozenge foot, with gadrooned borders and double scroll handles, by William Sampcl, 1766, 25 oz
Snuff Boxes—See Small Decorative Antiques Sugar Basins—See Baskets—Sugar Tapersticks—See Candlesticks Tankards
William and Mary tankard on three lion couchant feet, scroll handle, cylindrical body and moulded base, by Robert Cooper, 1692, 31 oz
George II baluster tankard with domed cover, openwork thumb-piece and double-scroll handle, on moulded spreading foot, by William Grundy, 1755, 34 oz 5 dwt 650 0
George III baluster tankard, with domed moulded cover and heart-shaped lower terminal to the scrolling handle, by William Caldecott or Gripps, 1765, 27 oz 15 dwt 570 0
Tea Caddies
George III oval caddy, the body with two bands of bright-cut engraving in beaded borders and the plain hinged lid with urn finial, by Hester Bateman, 1781, 14 oz 10 dwt 900 0
George III shaped oval caddy, the body fluted at intervals, decorated with bright-cut engraving, hinged domed cover with wood finial, by Robert Hennell, 1787, 14 oz 17 dwt 480 0
Teapots and Stands
George II bullet teapot with engraved shoulder decoration of satyr masks, leaves and flowers, straight spout, loose lid, ivory handle and finial, by Isaac Liger, 1729, 15 oz 1 dwt 2,100 0
George III teapot stand on four fluted panel supports, by Hester
Bateman, 1789, 4 oz 15 dwt 280 0
George III oval teapot with moulded girdles and a matching stand, supported on four feet, by Crespin Fuller, London, 1800, 16 oz 15 dwt 270 0
George III oval, semi-lobed teapot, with swan-neck spout, ivory handle and finial, by P. A. and W. Bateman, 1799, 17 oz 3 dwt 170 0
George IV teapot, compressed circular body, ivory handle and
finial, curved spout, by Eley and Fearn, 1823, 25 oz 16 dwt        150 0
William IV compressed circular teapot with moulded girdle, wood finial and similar wood handle, by E. E. J. and W. Barnard, 1830, 14 oz 2 dwt 135 0
Early Victorian bullet-shaped teapot with engraved body, Edinburgh, 1840, 24 oz 82 0
George III oval teapot stand, gadroon border on four panel
supports, but George Fenwick, Edinburgh, 1806, 5 oz 14 dwt 80 0
William IV small melon-shaped teapot, with slightly domed cover and ivory finial, scroll handle and curved spout, London, 1833, 13 oz 18 dwt 60 0
Tea and Coffee Services
Victorian tea and coffee service of compressed circular form, decorated with embossed flowers and foliate handles and on scrolled feet with shell motifs, by Rawlins and Sumner, London, 1838, 72 oz 600 0
George IV three-piece melon-shaped tea service with scroll handles and shell decorated panel supports, by E. E. J. and W. Barnard, London, 1829, 44 oz 7 dwt 500 0
George III circular three-piece tea service with curved lobes, gadroon rims and leaf decorated handles, on paw supports, the pot with rose finial, by John Angell, 1819, 41 oz 6 dwt 380 0
Victorian three-piece tea service of compressed circular form,
the plain ground richly chased, by I. J. Keith, London, 1840, 48 oz
Vinaigrettes—See Small Decorative Antiques Waiters
Pair of George III plain oval waiters each on four shell and beaded bracket feet, beaded rims, by John Scofield, London, 1777, 27 oz
George II plain shaped square waiter on four hoof feet, moulded border, by Thomas Farren, London, 1734, 6 oz 17 dwt
Early George II square waiter with raised border incurved at the angles, 1727, 3 oz 18 dwt
SHEFFIELD PLATE Candelabra and Candlesticks
Pair of candelabra, each for three lights, with reeded scrolling arms, gadroon bordered knops, detachable nozzles and circular bases, 17i in high to centres
Pair of three-light candelabra, the tapering vase stems, circular bases and campana-shaped sconces decorated with chased borders, each fitted with two detachable scrolling branches, one converting to form a

five-light and bearing flame finial, 20 in high
Pair of table candlesticks with V-shaped stems, gadroon shoulders, circular bases and detachable nozzles, llj in high
Pair of table candlesticks with circular bases, vase-shaped stems and gadroon borders, detachable nozzles, 11 in high
Coffee Pots
Vase-shaped coffee pot on pedestal foot with reeded borders, ball finial and wood handle, 13 in high
An oval coffee pot on pedestal base, with reeded shoulder, gadroon borders and angular wood handle, 9] in high
Urn-shaped coffee pot, body semi-lobed between ribbed panels, on pedestal base, ball finial and wood handle, 27 in high
Coasters—Wine
Four circular wine coasters with lobed sides below gadroon lips, the wood bases centred by crested bosses, 5J in diameter
Pair of circular coasters with beaded and ovolo rims, wood bases, 6 in diameter
Caddies—Tea
Two caddies of bombd form embossed with shell motifs Serpentined caddy with hinged lid and beaded borders
Dishes
Set of four entree dishes and covers on heater bases, oblong with scrolling foliate borders, 14 in wide over handles
Pair of entree dishes and covers with gadroon borders and
detachable foliate handles, 11 in wide 22 0
A rectangular entree dish and cover complete with liner, gadroon and leaf borders, wood end handles, on four supports, 141 in wide 20 0
Teapots
An oblong teapot, body semi-Iobed between gadrooned borders, short spout, ivory finial and angular wooden handles, 5J in high 25 0
A compressed circular teapot engraved with swirling leafage,
fruit finial and scroll handle, 5J in high 18 0
Tea and Coffee Services
Oval three-piece coffee service with vase-shaped pot, oval jug and basin decorated with bands of sprays and foliage, 10 in high the pot 160 0
Three-piece tea set with compressed circular bodies, fluted,
foliate collars, scroll handles and foliate panel supports 38 0
Tea Trays
Oblong two-handled tray, engraved with armorials within a chased surround of scrolls and floral sprays, gadroon border, 30 in wide 220 0
An oblong tray, gadroon bordered and reeded end handles
springing from chased foliage, 28 in wide 95 0
Tea Urns
An inverted compressed pear-shaped urn, the body engraved
with a crest, foliate handles and flower finial, 16 in high 75 0
An oviform urn with an applied plain shield, the cover with vase finial, reeded loop handles, on square base with ball feet, 221 in high 45 0
Tureens
Large shaped oval sauce tureen on four feet below heavily
chased floral motifs, detachable liner, 16J in wide 230 0
Pair of oval sauce tureens and domed covers with gadrooned rims, decorated with acorns and oak leaves at the handles, 8Ј in wide (end handles missing from one tureen) 120 0
Wine Coolers
Set of four coolers, the campana-shaped bodies engraved with contemporary armorials above lobing reeded handles and gadroon borders, on pedestal bases, 9i in high 520 0
Pair of coolers with campana-shaped bodies, reeded handles and
on pedestal bases, 9J in high 200 0
NON-PRECIOUS METALS
Brass
Pair of eighteenth-century andirons, with spherical finials, and
masks, 29 in high 100 0
SOME AUCTION ROOM PRICES ! 1968-69
A club fender
A Corinthian column floor standard
An embossed fire kerb
A two-handled log tub on paw feet
An alms dish with lobed centre and inscription border, the rim
with punched rosettes, 15} in diameter Pair of spirally-turned candlesticks on domed feet, 20J in high A hanging oil lamp Pair of chambersticks, with snuffers A heavy log tub with lion mask handles on paw feet Brass

and steel semi-circular fender
An oval fire insurance plate with a crest of a stag, dated 1774 Pair of carriage lamps A helmet coal-scuttle
A warming-pan with turned wood handle Pair of baluster candlesticks, 9 in high
Bronze
Figure of a racehorse and jockey after Isadore Bonhcur, I0j in
high
The Capture of Alexander by G. Halse. Two warriors hold a
struggling youth. Signed and dated 1860, 24 in high Eighteenth-century Italian figure The Dying Gladiator signed
Canova
Figure of a dancing fawn, holding up a bunch of grapes and
balanced on his left foot, 14 in high Figure of an infant satyr playing a set of pipes, 9j in high Pair of busts of Henry IV and Sully, three-quarter length, both
wearing ruffs and decorations, on rouge marble socles, 20} in
high
Pair of Art Nouveau winged figures stamped A. Moreau, 9J in
high
Pair of five-light candelabra on bulbous stems Italian figure of Venus, 7 in high
Copper
Early nineteenth-century tea urn on a square base
A street lamp
Three large saucepans (one with lid) Two coal scuttles A large kettle
Coal helmet with swing handle
Large two-handled urn and cover
A copper and brass tea urn with tap
A long turned wooden-handled warming-pan
Iron and Steel
Steel and brass basket grate with pierced frieze and baluster
uprights, 20 in wide Seventeenth-century Sussex wrought-iron fireback, 2 ft 10 in
by 1 ft 8 in and a log fork Wrought-iron shaped fire-back Regency iron and brass stick stand on paw feet
Victorian cast-iron corner stick stand 5 10
Victorian cast-iron oil heater 3 10
Pewter
A charger with secondary touch of Thomas Lanyon, circa 1730,
20 in diameter 36 0
Five quart tankards 35 0
A four-branch candelabrum, 24 in high 22 0
Eighteenth-century circular charger, 20 in diameter 22 0 Pair of altar candlesticks, baluster-shaped stems on triangular
bases, 20 in high 16 0
Pair of baluster and cup candlesticks, 18 in high 15 0
A hot-water meat dish with two handles and a grill, 22 in wide 15 0
A travelling chamber-pot, stamped Jas. Dixon 14 0
Two tankards and a mug 6 0

CLOCKS, WATCHES AND BAROMETERS Bracket Clocks
Repeater clock by Edwardus East with signed and engraved
backplatc in cboniscd case 600 0
A three-train musical clock by Moore of Ipswich with eight tunes in ebony case with gilt metal mounts in mid-eightccnth-century style, 2 ft 2 in high 440 0
George III fruitwood clock by Recordon, late Emery, London, with painted dial and frets at side and front of case, 1 ft 2 in high 290 0
George III walnut clock, the dial signed Joseph Smith, Chester,
and of pronounced Continental character, 1 ft 6 in high 210 0
George III ebonised clock, the 7-in dial signed William Smith, with calendar and strike/silent dial. The movement is contained in an inverted bell-topped case, 1 ft 4 in high 190 0
Louis XV contra-boullc clock with enamel dial signed Darmezin, Paris, and movement signed Crepaux, Paris, in cartouche-shaped case, 3 ft 1 in high 190 0
Louis XV Boulle clock by Pcrrache, Paris, with an enamelled dial, the case surmounted by a youthful figure of Jove, richly mounted in ormolu, 2 ft 6 in high 170 0
George III mahogany clock by Massey, Bridge Road, Lambeth, the circular white-painted dial with a central calendar hand, 1 ft 4 in high 140 0
George III mahogany clock, the 7-in circular dial signed Lamb and Webb, London, with calendar and engraved backplate in bell-top case, 1 ft 4 in high 120 0
Mid-eighteenth-century veneered ebony clock signed John Small-wood, Lichfield, with pull quarter repeat, 1 ft 4 in high (later dial) 85 0
George III mahogany clock, the 8-in arched silvered dial signed Gravell and Tolkien, London, with engraved backplate and tic-tac escapement in broken arch-topped case, 1 ft 6 in high 60 0
Regency rosewood clock signed on dial John P. Smith, 1 ft 3 in
high 20 0
Carriage Clocks
Clock in gilt case by James McCabe, London 675 0
Repeating French brass clock with white dial signed Gibson
and Co Ltd, Belfast, 6J in high 68 0
French brass clock with white dial signed Rowel, Oxford, 4Ј in high
Repeating brass clock with white dial and glazed brass case, 5 in high
Gilt metal timepiece, the glazed case with pierced floral frets at the sides and front, 5 in high and with travelling case
Miniature silver-cased repeating clock with white dial. The case stamped J. Keller, 3J in high
Lantern Clocks
Brass clock with engraved copper dial and an alarm disk, 1 ft 1 in high
Late seventeenth-century brass clock, the dial engraved with flowers and with pierced dolphin cresting, 1 ft 3 in high
Longcase Clocks
Late seventeenth-century marquetry clock, the 11-in dial signed Robt. Williamson, London, with calendar aperture in a walnut case inlaid with shaped panels of birds and flowers, with a bullseye in the waist door and with spirally turned columns at the corners, 6 ft 7 in high (frieze of a later date)
Tall mahogany cased clock with chimes. The elaborately foliated brass dial with a silvered chaptered ring. The case inlaid with classic urns in coloured woods, the arched hood has brass spires and the waist has a bevelled glass door
A carved mahogany cased clock with a grotesque satyr mask to the hood over a brass floral scrolled dial. Westminster, Whittington and St Michael chimes, 7 ft 7 in
Mahogany clock made by Manley of Chatham
Eighteenth-century walnut clock with domed canopy and brass face, the movement by William Stapleton, London, 7 ft 4 in high
Walnut clock, the early eighteenth-century movement signed
Andr. Dunlop, London, the 12-in dial with chestnut and
flower spandrels, 7 ft 4 in high Georgian lacquer clock with brass face and striking movement.
The case, with ‘bullseye’ door, decorated with gilt chinoiseries
on a simulated tortoiseshell ground Eighteenth-century small clock by John Lee, Gookham; with
brass dial and foliated spandrels, in a black lacquer case
decorated with chinoiseries in red and gill
Mantel Clocks
An ormolu clock, the painted dial signed F. Linke, Paris, the movement in a glazed case in well chiselled ormolu with drapery, acanthus leaves and groups of fruit and ending in double cloven-hoof feet, 2 ft 11 in high
Bronze and ormolu mounted clock, the movement contained in a drum upon which is seated a Chinaman holding a parasol, the whole on the back of an elephant, 1 ft 4 in high
A French clock, inscribed Bonniere a Clermont, in a rococo porcelain case. The blue and gilt ground painted with musicians, lovers and flowers. On a similar stand
Louis XVI marble and ormolu clock, the striking movement with enamel dial signed Hessen. The arched architectural case with drapery festoon, pineapple finials, an urn and fluted columns, 1 ft 5 in high 110 0
Regency rosewood clock, the movement by Dwerrihouse &
Carter, Davies Street, 2 ft high 70 0
Philippe clock with glass panels in gilt metal case with corinthian columns and surmounted by an urn. Decorated with coloured enamels, 18 in 68 0
An Empire marble clock mounted in ormolu, the movement with outside count-wheel, the dial surmounted by a white marble urn and suspended between fluted columns capped by ormolu pineapples, 1 ft 4 in high 55 0
Watches
Gentleman’s 18-carat gold half-hunter watch 20 0
Early nineteenth-century verge watch by D. Nevern, in a tor-
toiseshell case, the dial enamelled with a wharf-side scene 13 0
Gentlemen’s 18-carat gold pocket watch by George Harvey,
Wellington 13 0
George III verge watch by William Fowler, London, in a silver
case, London 1783 9 0
Nineteenth-century verge watch by Nicoll, Great Portland
Street, in a tortoiscshcll case 7 10
Barometers
Early   Victorian   mahogany  stick   barometer  by  E. Davis,
Shrewsbury, 3 ft 3 in high 70 0
Regency rosewood inlaid with mother-o’-pearl banjo barometer
and thermometer 46 0
George III mahogany banjo barometer and thermometer with engraved scales by A. M. Ortelli, Godalming, the case outlined with fruitwood lines, 3 ft 2 in high 38 0
Georgian mahogany stick barometer and thermometer by Rout-ledge, Carlisle 38 0
Mahogany stick barometer and thermometer by Salmon, Bath 38 0
A Regency rosewood banjo barometer and thermometer by
Aprile Sudbury 34 0
Early nineteenth-century mahogany banjo barometer by Lione and Tarone, London, with a thermometer and the case inlaid with Prince of Wales plumes and a whorl pattern, 3 ft 2 in high 30 0
Early nineteenth-century mahogany banjo barometer by A.
Celti, Reading, the case inlaid with shells, 3 ft 2 in high 22 0
SILVER
(Troy weight: 20 pennyweights [dwt] = 1 ounce [oz])
Baskets for Bread, Cakes, Fruit, Sugar or Sweetmeats George II oval-shaped cake basket on four cherub mask and scroll feet. The sides pierced and engraved with flowers and
scrolls and the base engraved with a coat-of-arms, by Paul
Crespin, 1753, 62 oz 3,600 0
George III oval pedestal cake basket by John Ernes, London,
1804, 24 oz 10 dwt 400 0
George III boat-shaped pedestal sugar basket with engraved border, reeded edge and swivel handle by Peter, Ann and William Bateman, London, 1793, 5 oz 10 dwt 320 0
Victorian oval basket, the pierced panels embossed with beading
and garlands, London, 1895, 19 oz 62 0
Candelabra and Candlesticks
Pair of George I dwarf table candlesticks, the baluster shafts upon square terraced bases by William Darkeratt, 4J in high, London, 1726, 20 oz 1,500 0
Victorian tabic candelabra with two tiers of six scrolled branches issuing from a bold Corinthian column supported on a square terraced foot, with neo-classic rams’ mask and husk swags by R.H. over R.H., London, 1877, 30 in high 355 0
Pair of George III table candlesticks, the tapering baluster shafts upon half-fluted circular bases by John Green & Co, Sheffield, 1800 195 0
George III chamber candlestick and snuffer, the gadrooned edge
witli shell motif by William Cafe, London, 1761, 12 oz 130 0
Casters
Garniture of three George II vase-shaped sugar casters of plain
design by John Delmester, London, 1758, 15 oz 10 dwt 930 0
William IV Scottish baluster caster engraved with a crest above floral decoration on a granulated ground, by Elder & Co, Edinburgh, 1832, 4 oz 7 dwt 90 0
George III baluster caster with pierced cover and wrythen
finial, by Thomas Satchwell, 1780, 2 oz 4 dwt 85 0
George III vase-shaped caster the otherwise plain body engraved with contemporary crest. The mark of George Giles struck over another, 1783, 2 oz 8 dwt 65 0
Coasters—Wine
Set of four partly fluted circular coasters with gadrooned rims and engraved with crests by John & Thomas Settle, Sheffield, 1818 410 0
Pair of George III coasters with pierced waved galleries, London, 1794 270 0
Pair of William IV circular-shaped wine coasters with foliate borders and crested silver bosses to the wood base, by Henry Wilkinson & Co, Sheffield, 1831 150 0
Pair of George III coasters with beaded rims, the pierced sides stamped with arcading, urns and laurel festoons, maker’s mark missing, 1794 100 0
Coffee Pots
George I small plain cylindrical coffee pot with octagonal spout and low domed cover with baluster finial, by Paul De Lamcrie, London, 1725, 11 oz 3 dwt 1,900 0
George II baluster coffee pot, plain with foliate decorated spout, wood handle and hinged domed lid, probable maker Fuller White, London, 1759, 21 oz 1,350 0
Late George III tapering cylindrical coffee pot, the plain body engraved with contemporary armorials and a crest, by Peter, Ann and William Bateman, London, 1802, 35 ox 2 dwt 1,200 0
George IV coffee pot, vase-shaped, with moulded bands at the neck and waist, leaf-capped scroll handle and foliate finial on lid, by Pearce & Burrowes, London, 1826, 22 oz 5 dwt 210 0
Victorian vase-shaped coffee pot engraved with key pattern
decoration, London, 1872, 24 oz 135 0
Cruets
George II five-bottle cruet frame on four shell feet with detachable baluster handle. Five cut-glass silver-mounted bottles. By Jabez Daniel, 1750, 28 oz 7 dwt 105 0
George III cruet frame for six bottles with reeded loop end handles, ring holders, on four feet. Five glass bottles all chipped, one broken. By Henry Chawner, London, 1792 16 0
Cups and Goblets
Elizabeth I secular wine goblet, the bowl decorated with tulips and strapwork motifs, on a slender baluster stem and circular fluted foot, London, 1593, 5 oz 10 dwt 2,000 0
Pair of George III goblets of plain design, probably by William
Sumner, London, 1800, 20 oz 520 0
Pair of George III two-handled pedestal challenge cups and covers with reeded decoration and urn knops, by Samuel Hcnnell, London, 1806, 32 oz 5 dwt 400 0
George III tumbler cup engraved with armorials, gilt interior and the base with contemporary initials. Possibly by John Garter, London, 1766, 2 oz 1 dwt 150 0
Victorian wine cup, the beaker-shaped bowl and pedestal base cast and chased in low relief with grape-laden vine tendrils, by Hunt and Roskell, London, 1875, 10 oz 1 dwt 52 0
Cutlery—Canteens
George III fiddle thread pattern table silver: 24 tablespoons, 36 table forks, 12 dessert spoons, 12 dessert forks, 12 teaspoons, 6 sauce ladles, 2 soup ladles, 1 marrow scoop, majority by Richard Crossley, 1798/1800/1804, 146 oz 9 dwt 750 0
Victorian fiddle pattern table silver: 12 tablespoons, 12 table forks, 12 dessert spoons, 12 dessert forks, 6 teaspoons, 2 salt spoons, by George Angell, London, 1863, 116 oz 14 dwt 260 0
Cutlery—Forks Dessert
Twelve George I  three-pronged  forks with crest, different
makers, 1718, 14 oz 1 dwt 1,500 0
Twelve George IV fiddle pattern forks by James Scott, Dublin,
1822, 15 oz 75 0
Six George III fiddle pattern forks by G.D., London, 1794,
8 oz 14 dwt 65 0
SOME AUCTION ROOM PRICES ! 1968-69
Cutlery—Forks Table
Twelve Queen Anne three-pronged forks engraved with a crest,
by David King, Dublin, 1708/10, 28 oz Four George II three-pronged forks engraved with two crests,
1755, 7 oz 18 dwt Eleven Victorian fiddle shell pattern forks by George Angell,
1857/61, 36 oz 16 dwt
Cutlery—Forks Toasting
George III fork with knopped shaft and scrolled handle, probably by R. Preston, London, circa 1767, 7 oz 10 dwt. 17f in long
George III fork with knopped shaft and scrolled handle by John Deacon, London, circa 1775, 8 oz. 19i in long
Cutlery—Knives
Forty-eight Victorian table knives and twenty-four dessert knives, kings pattern, steel blades by J.A. or T.S., 1884
Twelve eighteenth-century dessert knives, the multi-faceted bloodstone handles with knopped urn finials and mounts engraved, the scimitar blades of steel. Circa 1700, (Some handles cracked)
Cutlery—Ladles
Four George III sauce ladles, crested Old English pattern by
Hester Bateman, 1783, 5 oz 19 dwt Pair of George III sauce ladles with ribbed and punched beaded
bowls, by Michael Keating, Dublin, circa 1780, 2 oz 16 dwt
Cutlery—Spoons Dessert
Nine engraved spoons, seven by William Soame, 1741, two 1748, 12 oz
Ten Hanoverian spoons engraved with crest, 1760, 11 oz 5 dwt Cutlery—Spoons Serving
Pair of George III Old English pattern spoons by Steven Adams,
London, 1772, 5 oz 15 dwt Pair of Victorian spoons by George Angell, 1854, 10 oz 14 dwt
Cutlery—Spoons Table
Six George I Hanoverian pattern spoons with rat-tail bowls
by Charles Jackson, 1723, 11 oz 2 dwt Six George III Old English pattern spoons with contemporary
initials J.G. by Hester Bateman, 1780, 11 oz 17 dwt
Cutlery—Spoons Tea and Coffee
Six William IV ‘bright-cut’ spoons, 1836, 3 oz 7 dwt Eight George IV fiddle shell pattern spoons by J. McKay, Edinburgh, 1827, 4 oz 8 dwt

THE AGE OF THE DESIGNER
HEPPLEWHITE PERIOD
HEPPLEWHITE began his career as a cabinet maker
at a time when the art of cabinet making was at its ifullest tide kakiemon porcelain . The second half of the eighteenth century is often called the golden age of cabinet making, and by I- `6o, when Hepplewhite settled in business at Cripple-gate, the standard of design and craftsmanship was at its zenit1h walnut tripod tea table . The Chippendale school was still in its prime, and they was a strong group of craftsmen who had ingrained in the — a fine trade tradition, a thing which implies something more than a mere ability to use tools antique card table collectors . It means a sense of appreciation and a certain element of originality, tempered with the convention that belongs to a workshop where everything is done by hand silver tripod table .
George Hepplewhite was one of these practical men english bristol teapots . He was scarcely a designer in the sense that Robert Adam was antique english stoneware identification . He did not sit down at his drawing board and sketch out purely original designs, but his work had characteristic features that can usually be recognised andre’ japaneese porcelain . As a cabinet maker he knew his job perfectly, and, in addition, he had a keen appreciation of fine line which enabled him to give his work a certain individuality in a way that would be beyond a man of no imagination eighteenth century women dressing in front of men in their bedchamber . In this sense he no doubt influenced the trade considerably, but beyond this he simply worked in a certain style which a group of cabinet makers was following angouleme guerhard . His name has come to be attached to that style probably because of his book, The Cabinet Maker and Upholsterer’s Guide, and that was not published until 1788, two years after his death antique wooden pot cupboard .
It is apparent, then, in speaking of Hepplewhite furniture a general style popular from about 1760 until practically the end of the century is implied rather than the work of Hepplewhite himself as an individual dutch antique furniture . A great deal of furniture no doubt was made in the workshop at Cripplegate, but except in a few rare instances it is impossible definitely to identify it antique drop-leaf bread table .
Taken generally, Ilepplewhite furniture was comparatively simple antique blue glass kidney shaped end table . There were a few touches of decoration (usually applied), but even the most ornate specimens had nothing like the elaboration found in the richer Chippendale pieces english porcelain parian . Several new forms of decoration were introduced or revived, for whereas Chippendale work had little other form of decoration besides carving, Hepplewhite furniture had
FIG (chineseexportporcelaincoffeeservice) . 130 tambour commode . SHIELD BACK CHAIR french art deco porcelain jaguar .
1770-1780 spoonback armchair .
One of the finest chairs produced in the 18th century “antique collectors blog” .
For all their lightness these chairs were extremely strong art nouveau jugendstil jugs .
being made in the finest mahogany and of the best work-
manship multipurpose dressing table .
inlay, painting, and gilding in addition to carving glass table antique ceramic legs . The inlay usually took the form of bandings and strings in satinwood, rosewood, ebony, and so on, and was in fact very similar to the inlaid work usually associated with Sheraton glass boudoir lamp deco . Carving was of small classical subject, vases, festoons, draped cloth, and swags of husks, an entire departure from the elaborate scrolling acanthus leafwork of the Chippendale school duke extendable dining table .
It is perhaps in the chair that the Hepplewhite charac-
HOOP BACK
CHAIR antique empire or regency style mahogany bookcase .
1770-1780 english seventeenth century cabinets .
A favourite motif of Hepple-
whitewere the ears of wheat ball and claw tripod table antique . These appear at
the top of the pierced splat
in the back 18th century wardrobe .
11
FIG carved japanese tea table . 132 edgar brandt reproductions snake lamp . OVAL BACK
CHAIR pennsylvania house antique sideboard .
1770-1780-
The French influence is
strongly marked In this
chair world market carved brass charger plate . Except for this
French form the cabriole
leg was never used by
the late 18th century
designers antique silver sphinx .
SIDEBOARD WITH BREAK FRONT DECORATED WITH INLAY pembroke end table .
Late i8th century,
It was not until towards the end of the 18th century that the sideboard with drawer and cupboard accommodation
was made epergne antique for sale . It was evolved from the side table with separate pedestals recipe for “soft paste porcelain” . It is difficult to distinguish between
Hepplewhite and Sheraton pieces as both had a great deal in common italian deco furniture .
The Shield Back Chair
teristic is most marked de coene freres . Probably the most famous type is the shield back, of which an example is given in Fig small sutherland table . 130- A really fine example of a shield back ranks amongst the most beautiful things ever produced, but, like the cabriole leg, first-rate examples are rare antique folding “coaching table” . The truth is that it takes a first-class chair maker of considerable experience to make one properly, the difficulty being that the shaping runs in three directions 16th century english joyned table . There is the shield shape seen from the front, the backward rake, and the concave plan shape antique table turned legs . To incorporate all these to form one harmonious whole is something that calls for a great deal of skill and experience antique inlaid table birds .
As a rule the main back framing had a channelled moulding worked all round it, and the probable reason for this was that it helped to emphasise the shield shape steuben stemware deco . It will be realised that, although the lower part of the shield appears to be in one piece, it is in reality in three dresser with mirrors & teardrop pulls & ogee bracket . The side portions in fact continue down, forming the back legs, and a curved bottom rail is fitted in to complete the shape between them 18th century marquetry . By channelling the wood the shield appears to be in one unbroken piece william iv jupe extending circular . The front legs of these chairs were invariably tapered louis sue .
The chief outside influences of Hepplewhite were the Adam and the French raoul dufy, plates ceramique . Of the latter there was Louis XV, which showed itself in the cabriole leg exemplified in Fig classical work/sewing table mahogany,3 drawers,carved legs, pedestal paw feet . 132 olive green and iron red oriental porcelain . Note the French scrolled foot and the flat shaping which continues along the front seat rail in an unbroken sweep arabisque furniture in ny . Another French influence came from the Louis XVI, and one result was the use of the turned leg 18th and 19th century silversmithing . An example of this is the settee in Fig antique spoons italy silver ornate . 129 papier mache tray-c19th .
Other typical Hepplewhite chair backs are the hoop back, of which Fig antique drop leaf or gate leg tables, ,ny . 131 is an example, the oval back (Fig antique 5 leg oak drop leaf table . 132), heart shape, and that with the serpentine shaped top rail curving into the uprights mackintosh wooden chairs .
Pieces such as sideboards, writing tables, bureaux, chests of drawers, tallboys, wardrobes, and so on were, as already mentioned, extremely like Sheraton furniture, and are dealt with more fully in Chapter X curved back chair from 1940s . The bedstead in Fig french chamber pot bed tables . 129 is a four-poster, very like one appearing in Hepplewhite’s book, and shows the general restraint in treatment walnut tripod tea table .
Fig clawfoot dresser . 133 is a sideboard belonging to the last few years of the eighteenth century trestle table double column . It has characteristics of the Hepplewhite style, but there are others which belong equally to Sheraton, and, as we are dealing with what might be termed schools of design rather than the work of individuals, it is apparent that one can do little more than term it late eighteenth century antique french empire . It is probably the work of a cabinet maker whose name has not come down to posterity, and who worked in the traditional style of the period edwards & roberts furniture .
THE AGE OF THE DESIGNER
ADAM PERIOD
N one important sense Robert Adam was entirely
different from the other outstanding characters with
-whose work this book deals serpentine top breakfast table . He was an architect by profession, not a practical cabinet maker, and in turning his attention to furniture he was not in any way fettered by any convention which a tradesman might have 19century british armschairs . It is not suggested that the convention of a good trade tradition is bad ; it is one of the healthiest influences a craft can have ; but it simply is a statement of fact that Adam was able to approach the subject from a fresh angle italian inlaid tea table . He worked from his drawing board and passed on his designs to be carried out by a practical cabinet maker porcelain spanish dancers .
He had travelled a good deal in France and Italy, and on his return in 1758 he set himself up as an architect and rapidly became very successful antique furniture prohibition bar examples . As a result of his foreign studies he was influenced considerably by the classical school, but he had a strong individual turn, and as a result his work had a characteristic touch which made it different from that of other architects working in the classical style antique drop leaf table for sale . It was delicate and refined (some term it effeminate), abounding in small intricate detail, and it superseded largely the rather heavier work of such architects as Sir William Chambers “empire designer, best known for pedestal tables with curved legs .
His connection with furniture was that in designing an interior he included the furniture as an essential part of the scheme blue china tea set with silver inlay england . To the average architect the work was finished when the walls and ceiling had been decorated, but Adam required every detail, even to the ornaments on the sideboard, to harmonise with his ideas japanese portable cherry wood tea tables . Perhaps the most notable example is that of Harewood House, in which the furniture was designed by Adam and executed by Chippendale antique ball and claw desk .
Although there were marked characteristics in Adam furniture, one has to be wary in accepting a piece as genuine Adam Characteristics
Adam chinese furnture form mid 19th centuary . The fact that he had to employ practical cabinet makers, combined with his great success, soon led to a great deal of imitation simple european furniture . In fact, of all the ” Adam ” work that has survived only a very small part can be identified as owing its origin to Adam himself regency period casters .
FIG porcelaine antique motif ming . 137 louis the 14th chair . DINING TABLE WITH FLAP AND PIVOTED BACK LEG japanese laqure tea table .
Abotd 1775•
This is one of a pair of tables Intended to be placed together when used
for dining silver flatware wood handle . The front rail is in reality a drawer front brass ornaments for furniture empire style . It now stands In
the Victoria and Albert Museum South Kensington 1828 sideboard buffet .
self was an individual and original designer, ” Adam ” furniture was, for the most part, the work of a school working in his style antique wood drop leaf table .
Adam used many methods of decoration in his furniture antique oak dropleaf gateleg table . The carving had definite characteristics shearers cupboard heavy . The acanthus leafage was finer and more delicately treated than in the full scrolled form which Chippendale had favoured, and, in addition, he used chains of husks, the honeysuckle device, Greek key, vases, drapery, plaques carved with mythological subjects, rams’ heads, and grotesques antique empire furniture . Inlay and marquetry, too, were revived, and were carried out in satinwood, tulip-wood, rosewood, amboyna, harewood, and so on biedermeier antique de . The subjects were similar to those of the carving furniture designersgerman . Another form of decoration was painting in the style of Angelica Kauffman meissen porcelain antic . A popular treatment was to make these painted panels the main feature of a design of scrolling acanthus leafwork
FIG antique dishes germany pastels with scallops . 138 henry clay bed and furniture . SEMI-CIRCULAR ADAM SIDE TABLE ferniture leg in itali .
T770-1780 antique table in europe .
An extremely fine piece of cabinet work carried out In mahogany antique vase markings newcastle.. on. tyne 1762 . The
curved top rail is veneered, the grain running crosswise 17 century elm gateleg table . The centre
panel and the oval pater2e are typical features brass frame girandole images .
and husks 17th and 18th century french silver marks . In some few instances, too, Wedgwood plaques were introduced bidet square .
A typical Adam sideboard is shown in Fig lion antique mahogany dining table . 136 royal sheffield silver . Properly speaking, it is a side table with two pedestals, but the three pieces were intended to stand together and form a whole In some cases the pedestals were actually joined to the table, though the result never seems quite so successful furniture of meiji period . It gives one the impression that the three pieces were actually separate at one time and were fixed together antique silver candelabras made in england . It is true that there was a general tendency to make the sideboard a single unit, but it was only when the pedestals lost their indivi-The Adam Sideboard
duality as such that the result was really a success labels under boulle furniture . The Sheraton sideboard in Fig makers of antique tea tables . 14 wheat shaped dining table base .4 exemplifies the point furniture  finmar ltd . The origin of the pedestals can just be traced, but they are essentially a part of the design as a whole “art, nouveau”"chiparus”"deer” .
The pedestals owed their origin to the lack of accommodation in the side table andres rosewood solid wood . If one refers back to the side table of Chippendale’s time in Fig chromed trestle table leg . 11 5 it is obvious that its only use was to provide standing space on its top directoire phyfe sofa . There were no drawers or cupboards in which table furniture could be kept opalescent glass perfume france . It fell to Adam to introduce the pedestals antique walnut telescooic dining table . Sometimes they were fitted up with metal grids to enable hot irons to be placed in the cupboards, so providing ? means of warming plates The urns at the top either had metal containers in which iced water was kept, or they were fitted up to hold cutlery antique rosewood armoire with claw feet . The more ornate specimens were often carved with rams’ heads, drapery, husks, and other devices selling japanese tea tables antique .
Towards the end of the century the cabriole leg practically died right out 18th century chippendale dresser . Adam never used it upholstered wood chairs from 1930s . In most cases he preferred the square tapered leg with small square feet fashion 17th century . They were usually recessed in their tapered portion, a pendant of husks often being carved in the recess near the top old gate leg table ball feet . The leg at C, Fig second hand old oak table in staffordshire . 139, shows this detail antique ladik rug . Another common treatment was to carve a series of flutes along the length, the lower part often being filled in with reeds (see A in Fig french antique occasional tables . 139)•
A particularly fine example of an Adam dining table is given in Fig important american girandole mirror . 137 english hepplewhite dressing table . It is one of a pair napoleon antique campaign chair . In use the two would be placed together, flap to flap, so forming one large table meals in eighteenth century england . The flap is supported by a single leg made to pivot frosted glass vase with smokey streaks . Thus when not required for dining the tables could be placed flat against the wall and become useful side tables antique chinese circular revolving bookcase . The decorative treatment is well worth noting antique porclean handled sheffeld flatware . The tapered legs are fluted on all sides except one, this being carved with a crisscross design set in a recess antique table round drop leaf claw foot . At the top are paterx carved with leafwork theodore haviland 1958 pattern . The fluted top rail with the plain centre part carved with swags of husks is typically Adam english stoneware marks . He invariably introduced this centre panel french meals17th century .
An example of a small side table with turned and carved legs is given in Fig furniture cupboard design,side board,wood . 138 george hepplewhite bottle case . It exemplifies well the delicate treatment of which Adam was so fond meissen porcelain animalsfrederick augustus . Note the use of the centre panel again, this time of quite plain form see a silver sauceboat with a heated base . Other kinds of Adam legs and feet are given in Fig antique glass top tea table bird . 139•

English Antique Jacobean Furniture. Jacobean Chairs.

JACOBEAN PERIOD
THIS chapter carries us from the beginning of the house of Stuart in 1603 until the end of the Common-
wealth in 1660. So far- as domestic furniture was concerned, except for certain smaller details and a few innovations, it differed little from that of Elizabeth’s reign. The same wood (oak) was used, the Renaissance was still the source from which ideas were taken, and the quality of the work was similar. It is dealt with in a separate chapter, however, because it was the last phase in a certain definite technique. Vast changes were at hand, the greatest that have ever overtaken furniture throughout its history, and it is
therefore natural that one should pause and give special
emphasis to a style which had run its course and was to become as dead as the proverbial doornail.
However, these changes are dealt with particularly in Chapter IV, and our present purpose is to see what sort of furniture men were making when James the Sixth of Scotland became the First of England, and during the troublous years that followed, culminating in the declaration of the Commonwealth. It may be objected that Charles II was also a Stuart Monarch, and that his period should be included in this chapter. The changes just mentioned, however, began during his reign, so that although all Charles II furniture is, strictly speaking, Jacobean, much of it is usually referred to as ” Early Walnut,” because of the marked differences in style. The terminology is one of style rather than one of period.
The accession of James did not make a great deal of difference in the lives of the majority of the populace. The stirring spirit of the Renaissance was still a great influence, if in rather diminished form, and the endeavour of men to make their homes more comfortable continued. The journeys of discovery and conquest during Elizabeth’s reign had opened up a new source of wealth, trading had increasedtremendously (itself a source of wealth, and, equally important, to a new class), and these coinciding with the coming of Renaissance gave encouragement to the domestic arts.
The outbreak of war in Charles I reign must have acted as a strong brake on the progress of things, yet it was not so marked as one might have imagined.
A campaign in the north might turn men’s thoughts locally from making, or having made, things for their houses, but in even an adjoining county people might know little of what was happening owing to lack of easy transit. Then, again, during the winter months little was possible in the way of military activities, so that altogether there was more time for craftsmanship than might at first be imagined.
Cromwell’s short protectorship of eleven years or so helped to restore the trade which had been largely lost. His naval victories opened the seas again to our ships, and this is always one of the finest tonics the domestic arts can have.
JACOBEAN CHAIRS
The late sixteenth century chair, as exemplified in Fig. 18, was remarkable more for its massiveness and strength than
comfort, and its direct successor in Jacobean times was little different. It had a similar formation, with panelled back sloping at an angle, semi-scrolled arms, and turned legs. The back was usually carved with various conventional designs of leaf and flower work, arcadings, or
geometrical pattern. Fig. 37 is a typical example. -Note that the scrolled cresting still lies above the uprights and that the ear pieces are retained. Chairs of this kind con-tinued to be made throughout the Jacobean period and in country districts until the close of the seventeenth century.
There were, however, changes at hand. It is obvious that for a chair of the type in Fig. 37 to have any comfort at all it would have to be provided with a cushion—certainly one for the seat and if possible one for the back. One can imagine a man seated by the fireside closely considering the point,

and calling in his carpenter to devise some means of padding the chair. Or possibly a man who had travelled abroad had seen the comfort which foreign countries had attained (they were always before us in this sort of thing), felt something of disgust at the comparatively barbaric state of things which still maintained here, and so set his craftsmen to work out a new idea.
Beginning of Upholstery.—However this may be, it was during the reign of James I that the first upholstered chair made its appearance. Possibly the reader may be surprised that the idea had not occurred to men earlier. Upholstery on a chair seems such an obvious thing. It must be remembered that people’s outlook on life dAers. at various periods. What may seem right to one generation may appear to be merely foolish to another. In early days the chair was a seat of honour ; there would probab’.-,- be only one in even a large hall, and a man using it would not

look specially to find comfort in it. In fact, anything :;n the way of comfort was regarded with a certain feeling of contempt and was felt to be effeminate. Shakespeare, in his Richard III, makes Buckingham say, ” This prince is not an Edward ! He is not lolling on a lewd day-bed.” This day-bed was the counterpart of the modern settee. Presumably, when people were really ill, they stayed in bed. If they got up at all they were expected to go about the ordinary business of the day.

There was something effeminate in the character and habits of James I, and this rapidly showed itself in the Royal court : its manners, dress, conditions, and so on. As a consequence there was a general tendency for men to have a less Spartan-like outlook, and an immediate consequence so far as furniture was concerned was the introduction of the upholstered chair.
One of the finest collections of chairs of this type, dating

from the early seventeenth century, is that at Knole House, near Sevenoaks. Many rooms in this old mansion were refurnished in preparation for a visit by James I, and vast numbers of chairs were made for the purpose. They form an interesting example of how men, once they like an idea, will fly to extremes, for practically every portion of the woodwork is covered with material—even the legs, which obviously would not in any way add to the comfort of the chair.
A popular innovation—or rather revival, for the type had been in use earlier—was the X chair, an example of which is given in Fig. 39. The reason for the name is obvious from the general formation. Note how every part of the framing is covered with material. It is, in fact, very like the collection of chairs at Knole. The provision of the footstool is typical.
It will be realised that upholstered chairs of this kind might be well enough in a great mansion or palace, but would not stand up to the everyday use of busy households in a humbler state of life. These needed something sturdier, and Fig. 38 is an example of the sort of upholstered chair that would have been found in the average well-to-do house. Not that all the chairs were of this kind ; there might not be more than one or two in a whole house, the majority being of the plain wood type, but that such upholstered chairs that did exist were mostly of this kind.
Farthingale Chairs.—We have at this period an interesting example of how costume came to influence the design of furniture. The fashion of the time dictated that ladies should wear the huge farthingale dress, and one can imagine how awkward it must have been for a lady to sit down in an armchair of the kind in, say, Fig. 37. So came into being the farthingale chair, of which an example is given in Fig. 41. The absence of arms allows the dress to spread out at each side without hindrance. The X chair in Fig. 39 would serve the purpose equally well, since there is a deep, loose cushion above the upholstered seat and the arms are low.
Two chairs probably made during the Cromwellian period are shown in Fig. 40. They are of a sound, thoroughly reliable form that would stand up to the hardest wear. That to the left has a covering of leather (so thin that it can scarcely be called upholstery), held on with large roundhead nails, and the front legs have the bobbin turning very popular at the time. The other has a wooden seat, and a point worthy of note is the open back with slats. This marks one more step in the progress of the chair from its heavy, massive formation to the light proportions it was eventually to assume. Note that in both chairs the back legs are still upright and that the stretcher rails are retained, although in that to the right the front one is raised from its former lower position level with the side rails.
The Settle.—Whilst on the subject of chairs, it may be noted that the settle was still made in country districts.

The farmhouse in particular usually had its settle, the sturdy construction and plain form making it more suitable for the rougher conditions inevitable in the country. Another similar piece was that which for some unknown reason has been given the curious title of ” monk’s bench,” though what its possible connection with monks can be is difficult to understand. We refer of course to the settle with the movable back, which was made to tilt and slide forward, so forming a table. The example in Fig. 42 shows this feature, and it will also be seen that the lower portion is in the form of a chest, the lid of which forms the seat. Lunette carving, such as that on the rails, was a favourite form of decoration.

PANELLED BACK CHAIR AND FRAMED STOOL.
First half 17th century.
The construction of the chair is practically identical with that shown on
p. 25, and the general treatment is similar. Note the scrolled cresting
and ear pieces. The stool has the baluster shaped legs popular through-
out Jacobean times.

FIG. 45. SIMPLE FORM OF GATE-LEG TABLE.
First half 17th century.
The workmanship is extremely crude, and is probably that of a country
carpenter. The urn-shaped ends are probably copied from the baluster
turnings of the period.
FIG. 46. DOUBLE GATE-LEG TABLE.
Mid. 171h century.
An altogether better specimen of a table. The use of two gates to each
side is rather unusual.

EXAMPLE
OF THE X PATTERN
CHAIR.
Early 17th century.
This is a type of chair that be ame popular during James I reign. At Knole Park, Kent, large numbers of these chairs still exist. They were made specially in honour of a visit paid by James I.

ARMCHAIR COVERED WITH TURKEY WORK.
First half 17th century.
In this we see the early beginning of the upholstered chair, though in itself it can hardly claim to be upholstered. It Is little more than a covering ,stretched over the framework.

CROMWELLIAN AND YORKSHIRE TYPE CHAIRS.
Mid. 171h century.
The example to the left is typical of the plainer sort of chair made during
the Commonwealth. It has a stout leather covering stretched over the
framework. The other chair is characteristic of the kind made in York-
shire or Derbyshire.

FARTHINGALE CHAIR OF JAMES I TIME.
‘this illustration is intended to show the way in which costume affected
the design of the chair. ‘the huge farthingale dress made impossible
the use of the armchair of the type shown in Fig. 37.

COMBINED TABLE, SETTLE, AND CHEST.
Mid. IVh century.
The rarity of domestic furniture is shown by this piece which series
three distinct purposes. These are popularly known as ” monks’
benches,” though there is not the slightest connection between them and
monks.

. THE SETTLE IN JACOBEAN TIMES.
First half 17th century.
The settle in Fig. 15, p. 23, should be compared with this. Note how the
lower portion is completely open and has turned legs.

Many major British designers used elements of the Art Deco style in their furniture, while remaining true to their Arts and Crafts roots and making little use of lavish ornament or exotic woods. Art Deco furniture was more typically produced by minor makers, whose work included copies of popular pieces shown at the 1928 Exhibition of Modern Art in Decoration and Furnishing. Held in London, the exhibition introduced decorative, continental Art Deco furniture into Britain. The Modernist influence of the 1930s is seen in the mass-produced furniture by Isokon (1932-9).
TRADITIONALISTS
The designers of the Cotswold School concentrated on the Arts and Crafts tenets of truth to materials, form derived from function, and traditional construction techniques. Native woods such as oak and walnut were favoured, and decoration was minimal. Luxury furniture was made by, among others, Sidney Barnsley (1865-1926), Peter Waals, and Robert Thompson (d.1955), the Houseman”, who used a carved mouse as his signature. Gordon Russell (1892-1980) made the most successful transition to both traditionalist and Modernist styles of Art Deco. While using traditional construction techniques, he incorporated such exotic materials as Macassar ebony and ivory into some pieces, together with Art Deco motifs like sunbursts and chevrons. His belief in the need for good-quality, mass-produced furniture led him to develop a range of furniture that used tubular steel and other synthetic materials, with machine-made parts.
Heal & Son (est. 1800), in London, maintained its role as a major manufacturer and retailer. Oak, especially limed oak, was most commonly used for a range of traditional Arts and Crafts designs with some Art Deco features. Again, decoration was minimal, and although contemporary construction techniques such as screw-fixing were used, pieces were hand-finished.

MODERNISTS
In 1934-5 Finmar Ltd was
set up in Britain to distribute Alvar
Aalto’s moulded plywood furniture. The plain, simple pieces had clean contours, decorated with blocks of colour; solid wood was often combined with laminates. The firm of Isokon (Isometric Unit Construction), founded in London by the architect Jack Pritchard (b.1899), produced a range of simple furniture, generally more adventurous than that distributed by Finmar. Designers associated with the company include Marcel Breuer (1902-81). Typical of the period are its lightweight stacking “cutout” tables and chairs made from a single sheet of cut and moulded plywood.
More exclusive Modernist Art Deco furniture was designed by Betty Joel (1896-1984), who used curving shapes, minimal decoration – wood grain or contrasting veneers – and native woods such as sycamore; from the 1930s she also used chromed steel and plywood laminates. One of the few truly innovative British Art Deco designers was Gerald Summers (1899-1967). In the 1930s he designed side-chairs and open armchairs, cut and shaped with curved backs and seats, in laminated birchwood. The Birmingham firm of PEL (Practical Equipment Ltd, est. 1931) commissioned collectable steel-frame furniture from such designers as Oliver Bernard (1881-1939) and Wells Coates (1895-1958).

•    MATERIALS light woods were popular – sycamore, limed oak, walnut, and burr-walnut
•    CONDITION plywood furniture must be in good condition: check laminated pieces for chips or flaking
•    COLLECTING one-off, commissioned pieces by well-known makers are very expensive; minor furniture is collectable if well designed and in good condition; pieces by members of Cotswold School most desirable; forms associated with Jazz Age most sought after
Marks
Heal & Son: work is stamped with this mark, inset in a circular ivory plaque on the insides of doors or inside drawers

Imari Porcelain
Imari is a port on the eastern coast of the island of Kyushu. The name has become associated with a certain type of porcelain, but it has two different Interpretations, one used in Japan and the other in the West. The Japanese terms Shoki and Ko Imari describe blue-and-white wares made in Arita. However, what is generally known in the West as “Imari” is export porcelain decorated in a palette that usually includes underglaze blue, iron-red, and gilding.
There are also other categories beyond the conventional colour scheme; for or example, “green family” Imari is dominated by green, with red or other colours being used in a minor role. Kenjo Imari (presentation ware) is
- sub-group,
another -group, which uses a similar palette but with a more formal arrangement of panelled zones of colour.
Initially developed in the second half of the 17th century, the Imari style matured c.1800.
The finest examples of the style feature a complex symphony of overlapping geometric or leaf-shaped panels often decorated with conflicting themes, as seen in the vase and cover below. Unfortunately the variety of these anti-rational patterns makes it difficult to categorize and present a chronology for this group of wares. Much decoration appears to be based on brocade a rich silk textile run through with gold or silver thread. The majority of Imari wares are decorative, with pieces intended for display en masse. In the late-17th and 18th centuries the most common objects made were high-shouldered, dome-covered jars, trumpet-shaped beaker vases, and saucer dishes. Tea and coffee wares were alsc produced, but these are scarce.
WEAR AND TEAR
Arita porcelain, particularly blue-and-white and Imari, is generally extremely robust and not easily cracked, unlike its more fragile Chinese counterpart. However, although Arita ware is strong, its softish, pale, greyish-blue glaze may be more easily scratched than that of Chinese wares. Some of the Arita export porcelains have crackled glazes, and an intended purchase must be carefully examined to make sure that the body itself is not cracked.
• PALLETTE the basic Imari palette comprises underglaze blue, which can be an intense, almost black, colour or a pale grey, iron red, and gold; other colours include yellow, manganese brown, green, and turquoise
• P0TTING Japanese porcelain is thickly potted and has a tendency to warp during firing, kiln supports were therefore used under the bases of even relatively small wares to prevent them from saggingCOPIES
• made in porcelain at Meissen and in tin-glazed earthenware particularly at Delft during the first third of the 18th centuryBEWARE
• some late-17th- and 18th-century Imari porcelain wares are inscribed with spurious Chinese reign marks

Flatware, or cutlery, remains among the most popular antique silver today. Spoons, owned and valued by all classes of society, are among the earliest utilitarian silver to survive in any quantity – being small, they had a relatively low value as bullion and were not as readily converted into coin as larger items. Forks were only used for sweetmeats or desserts until the 16th century in continental Europe and the late 17th century in Britain. It was not until the 18th century that matching sets of silver spoons, forks, and knives were produced, but thereafter they were made on a large scale and in an extensive range of patterns. Complete and original sets of flatware are rare and expensive, since individual pieces were often very heavily used and then replaced.
APOSTLE SPOONS
English apostle spoons were made in London and the provinces from the mid-15th to the mid-17th century. They have a fig-shaped bowl and faceted hexagonal stem, and are so called because the cast finials depict the
12 Apostles; originally they were made in sets of 12 or
13 (the thirteenth spoon usually representing Christ), but very few full sets survive today. Spoons were often given as christening presents, the child receiving the spoon representing the saint after whom he was named. Each Apostle can usually be identified by the symbolic object in his right hand – for example keys or a fish for St Peter or a saltine cross for St Andrew. The bowl and stem were created from a single piece of silver, one part being drawn out for the stem and the other hammered into a shaped die for the bowl; the finial was attached with a “V”-joint on pieces made in London; provincial makers used a lap joint. The position of marks on apostle spoons is also distinctive – the town mark is in the bowl; other marks appear on the back of the stem.
Apostle spoons tend to fetch high prices on the market today, as they have been of interest to collectors and antiquarians from as far back as the 18th century. Many fakes were created by cutting off the stem from a similar spoon and adding a reproduction apostle finial. Indistinct features of the apostles are not always a sign that the finial is a fake, because in the 15th and 16th centuries a single mould may have been employed to cast hundreds of finials, so some genuine examples lack sharpness.
SETS OF SILVER FLATWARE
French styles of silver were popular in England after the Restoration in 1660, when King Charles II returned from exile in France. Among the new forms introduced was a type of spoon with an egg-shaped bowl and broad, flat stem ending in a simple trefoil, known as a “trefid” spoon. The bowl was joined to the stem by a tapering rib, or “rat-tail”, and sometimes the back of the spoon was decorated with scrolls in low relief or engraved with a crest or initials. By c.1690 the trefid pattern had flattened out into the “dognose” – the end of the stem had a central curve with a smaller one on either side. Dining forks, used in France and Italy since the 16th century, were also introduced to England at the Restoration; these followed the styles of trefid and dognose spoons and usually had two or three prongs, or tines. Early forks are rare and much sought after. Some fakes have been converted from spoons, but the proportions are slightly wrong and the tines too thin. Usually, early forks were thick and heavy.
By the early-18th-century forks, knives (with rounded cannon- or pistol-shaped handles), and spoons were made as a set – a trend probably influenced by the fashion for dinner services with matching ornament. The first pattern for matching flatware was the “Hanoverian”; it features a flat, rounded end turned upward and a ridge along the front of the handle. Coats of arms or crests were engraved on the back of the stem, since flatware was laid face down on the table in the French manner.
The Hanoverian pattern evolved by the 1760s into the “Old English” pattern, with a plain, rounded end but turned down instead of up (on spoons), according to the new fashion of placing cutlery face up on the table. In the same period, forks were made with four instead of three tines. With increasingly elaborate dining habits, special silver-gilt services for dessert became popular.
Flatware was made in a huge variety of patterns from the late 18th century, especially with the development of mechanized manufacture in Sheffield, which became the most important centre of cutlery production in England. The more popular styles in the late 18th and 19th
centuries included the “fiddle” (with the end of the handle in a fiddle shape), and the more ornate “King’s” and “Queen’s” pattern. Flatware of this date was often supplied with a fitted case.
Today, complete and original sets of flatware, even from the 20th century, are very rare, as pieces were often replaced due to heavy use. When buying flatware, it is important to check for forks that have been trimmed off (this is difficult to detect) and for spoons whose bowls have been reshaped to disguise wear.
CADDY AND MOTE SPOONS
Before the 1770s tea was measured out using the domed caps on tea-caddies; when these were replaced by larger lids a small spoon was kept in the caddy. From the late 18th century thousands of caddy spoons were produced in a diverse range of designs, especially by manufacturers who specialized in “toys” – wine labels, boxes, buckles, and other small items. Like wine labels, caddy spoons are popular with first-time silver collectors.
Among the earliest and most common designs was a spoon with a shell-shaped bowl; other popular novelty forms included a vine leaf with a vine tendril as a handle, a shovel or scoop, and, most coveted by collectors, an eagle’s wing and a jockey cap. Most spoons were made by die-stamping, but heavier and more expensive pieces might be cast. Filigree and handles of bone, ivory, or in other- of-pea rl were also used. In recent years many reproductions of earlier designs have been produced.
Mote silver spoons, or skimmers, were used to skim tea leaves off tea. Made from the early 18th century, they usually have a pierced bowl, with a pattern of circular holes or crosses and scrolls, and a slender, tapering, pointed stem, for unblocking the spout of the teapot. Mote spoons were often made en suite with teaspoons. Some fake mote spoons have been converted from teaspoons, but teaspoons have larger bowls and no pointed end and are shorter.
LADLES AND FISH SLICES
Ladles for serving soup, sauce, punch, and sugar were produced from the 18th century, sometimes en suite with tureens and punch-bowls. The styles tend to follow flatware, but some soup ladles were made with deep-fluted shell bowls. Punch ladles had circular or oval bowls with a lip and a handle of wood, whalebone, or silver.
Fish slices, produced from the 18th century, have a broad pierced blade and turned wooden or silver handle. Early pieces are pierced with simple patterns, but some Victorian ones depict fishing themes. Fish slices are easily damaged, especially on the piercing and where the blade joins the handle.

Apostle spoons
• CONSTRUCTION the finial is joined to the stem on London-made spoons with a “V”-joint and on provincial pieces with a lap joint
• COLLECTING very few complete sets survive today; most are provincial pieces
Marks
The town mark is typically found in the bowl; other marks may appear on the back of the stem
Flatware
• COLLECTING it is important to check patterns closely because of small variations in design; complete and original sets are now rare; those with an equal amount of wear on each piece are most collectable; early forks are valuable; knives made before 1800 are abundant but few have survived in good condition
Marks
These were struck near the stem in the early 18th century but near the handle by the 1770s
Caddyspoons
• CONDITION check for badly repaired pieces, with spoons that have snapped where the bowl joins the stem; filigree spoons tend to be very fragile
• COLLECTING designs are extremely varied
STYLES OF FLATWARE
Sets of flatware with matching decoration were first produced in the early 18th century. These are some common styles.

Featured at Antcollectors Silver:
silve filigree fish slice and fork with ivory handles
silver antique candelabra markings
silver candleabras made in england
silver candlestick pillar
silver candlesticks worth
silver entree dishes
silver ornate tea spoons italy
silver pillar candlestick
silver plated corinthian hexagonal base three light candelabra
silver tray on stand
silver tray with food
silver tray with top
silversmiths london england 19th century

18th-19th Century Silver Entree Dishes and Sauceboats
Entree dishes and sauceboats were among the new items of dining silver introduced in France in the late 17th century. French fashion changed European tastes in food: as the new trend developed, the typical plain roast meat served with cold sauces was replaced by soups, stews, and dishes accompanied by hot sauces made from seafood or veal stock, ham and bacon, and herbs and spices. Silver was a particularly useful material for vessels containing these hot foods as it retains heat well. In the 18th century dishes and sauceboats were decorated en suite with plates, tureens and other dining utensils, as the complete dinner service with matching ornaments became the height of fashion.
SILVER ENTREE DISHES
Entree dishes were used for serving the “entree” – the first course of cooked food that came before the main meat course – for example, small game such as hare, pheasant, or partridge. From about the middle of the 18th century they were also known as “hash” or “curry dishes”, from the hot and spicy curries that were introduced to Britain via its extensive trade with India. Today, entree dishes are more popular for serving vegetables or salads.
Made in various sizes and often in pairs or sets of four, these dishes are shallow with a flat bottom and/or four low feet and usually a domed cover with a handle. As with candlesticks, single entree dishes are generally less collectable than a pair or set. The handles, which are sometimes wooden on early examples, are generally detachable, so that the cover can be used by itself as a separate dish. The cover should always fit comfortably into the dish, and both should bear the same marks. Some entree dishes had Sheffield-plate covers, possibly to reduce the cost of the whole piece.
Entree dishes from the mid- and late 18th century are usually oval in form, with a handle on the cover and very little ornament other than gadrooning or fluting around the edges. The finest entree dishes have heavy cast handles in the form of a family crest, but simple reeded or plain ring handles, with leaf decoration covering the locking plate, are more common. Most examples are also engraved with a coat of arms, but some pieces have a coat of arms on the cover and a crest on the base. Those made in the late 18th century tend to Lie much lighter than earlier ones, as the gauge of metal used was considerably thinner. Such pieces should therefore be carefully checked for denting or splitting.
In the early 19th century entree dishes became larger and heavier, with a more pronounced domed shape to the cover, and with ornate cast handles sometimes in the form of vegetables, reflecting the contemporary taste for naturalistic ornament. Shapes became more varied, being square, oblong, round, and cushion-like as well as oval. The simple gadrooning around the rims was often replaced by more elaborate reeding interspersed with flowers, scrolls, or shells.
To keep the food warm, the dish was generally placed either on a dish cross (incorporating a burner) or, from the early 19th century, on a plated heater base, usually made from Sheffield plate, which contained hot water or a block of heated iron. Only a very few entree dishes are found today with their original heater base.
Fewer dishes were being made for the entree course by the mid-19th century, principally because the custom of laying out dishes on the table so that diners could help themselves was replaced by the practice of servants serving food to each of the diners individually as they moved around the table.
SILVER SAUCEBOATS
First introduced c.1715, sauceboats were used for serving gravy or the rich, thick sauces that accompanied meat and fish dishes. They were often made in pairs, and sometimes in sets of four or six for larger services. Like other items commonly made in pair or sets, a single sauceboat is generally less desirable than a pair. The earliest examples of the George I period were double-lipped and stood on a flat oval base with simple scroll handles on either side of the body. The only decorative features were the moulded, wavy rim and engraved armorials. However, this form, which was copied by early European porcelain manufacturers, proved impractical for pouring, and by c.1725 the familiar bulbous form of sauceboat had appeared, with its single everted (out-turned) lip opposite a handle. It was first made with a central pedestal foot; three or four cast hoof, shell, or scroll feet were introduced in the 1740s, and cast masks or shells applied where the feet joined the body. Some sauceboats were made with a matching circular or oval stand and ladle and sometimes a cover.
The body of the sauceboat was generally raised from a single sheet of silver, so no seaming should be evident. For practical reasons, decoration was restricted to gadrooning or punching to strengthen the wavy rims and the shells or masks where the feet joined the body, although crests were sometimes engraved on either side
of the body or under the lip. Cast double-scroll handles were usual until c.1745 and flying-scroll handles (with only one end joined to the body) thereafter, sometimes with leaf decoration.
The sauceboat was a form particularly well exploited in the 1730s and 1740s by the best Rococo silversmiths, often of Huguenot descent – in England, Paul Crespin (1694-1770), Paul de Lamerie (1688-1751), and Nicholas Sprimont (1716-71) – who produced shell-shaped bodies with ornate cast handles
in the form of dolphins, caryatids, birds, griffins, and animals, and cast and applied shells and marine creatures. The bodies of Rococo sauceboats are also sometimes decorated with cast and applied scrolls
and cartouches. Some of the highest-quality sauceboats are gilded inside. Among the finest examples of this period are the set of naturalistic shell-shaped sauceboats with sculptural figural handles made by Sprimont in 1743-4 for Frederick, Prince of Wales.
The prevalence of sauceboats with shell-and-fish motifs indicates the popularity during this period of rich sauces made with fish. Some rare examples have
a body with a double thickness of silver, to be filled with hot water to keep the sauce warm at the table.
In the 1770s the central foot
again became fasionable and bowls were deeper, with a tall loop handle replacing the
scroll handle. However, sauceboats were generally superseded by sauce tureens in this period, although they returned after the 1820s. In the 19th
century, sauceboats were often made in 18th-century styles as part of a ceramic dinner service. Common features of 19th-century sauceboats include a heavy cast foot, applied shell decoration, leaf-capped scroll handles, and three feet. The shell shape was also revived
and was produced in Sheffield plate as well as silver; similarly, the early double-lipped sauceboat was popular in the 1820s and 1830s; examples of this date can be distinguished from the early 18th-century versions by their high, inward-curving handles. Sauce-boats of this period were commonly produced in large sets of varying sizes, especially in response to the expansion of the hotel and catering trades after the mid-19th century.
Entree dishes•
DESIGN the cover may have gadrooned rims on the inside to match the base when turned over and used as a dish.
• CONDITION the cover and handle should both fit properly; lead may show on Sheffield-plate examples –this is caused by bleeding from lead-filled plated and applied handles under heat.
• COLLECTING most entree dishes found today are not in good condition because they have been subjected to considerable use – only the best are collectable; lack of detachable handle (or handle soldered on) reduces value; plated heater bases are often found separately.
Marks
The cover and dish should bear the same marks; armorials on the cover should match those on the base
Sauceboats
• CONDITION the handle should be securely attached –seaming under the handle may indicate repairs; pieces in good condition, raised from a single sheet of silver, should have no seaming; rims are thin and often damaged or repaired; feet are vulnerable to damage.
• COLLECTING pairs are more valuable than singles.
Marks
These are under the body on three-footed pieces and on the edge or inside the foot on pieces with a central foot.

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.