Posts Tagged ‘flatware’

Swansea and Nantgarw
The high reputation enjoyed by Welsh porcelain is very much deserved, for the body is truly beautiful and the decoration usually most elegant. Credit for the porcelain and the (albeit short) success of the Welsh factories lies firmly with the painter William Billingsley (1758-1828) who in 1813 brought to Nantgarw, near Cardiff, a new formula he had developed at Barr, Flight & Barr in Worcester. In 1814, with his backer, William Weston Young, Billingsley moved production to the Cambrian Works at Swansea. In 1817 he returned to Nantgarw, and in 1820 left for Coalport.
SWANSEA
Swansea made soft-paste porcelain, closer to the paste produced at Sevres than to Staffordshire bone china. Swansea paste is a glass-like, highly translucent body; three types were made, known as ‘: glassy”, “duck egg”, and “trident”. However, attempts to perfect the high-quality porcelain led to numerous firing problems; a very large proportion of wares were tlierefore lost in the kiln, and the factory struggled to make a profit.
Billingsley looked to France for inspiration, and most shapes and forms of decoration were in the French style – the height of fashion in the London market. The
delicate white porcelain was an ideal ground for flower-painting, and, in addition to Billingsley himself, many talented flower-painters were engaged at Swansea, including David Evans, Thomas Pardue (1770-1823), Henry Morris 1799-1880), and William Pollard (1803-54). Thomas Baxter (1782-1821), who later worked at Worcester, painted
atmospheric landscapes, figure subjects, and birds. Simple but elegant formal patterns were painted at Swansea, as well as rich “Japan” patterns; other rich decoration was added in London.
NANTGARW
By 1817 the Swansea venture was failing because of
continued firing problems, and Billingsley, striving to succeed on his own, moved back to Nantgarw where he erected new kilns. Nantgarw porcelain was still difficult to control, a problem that resulted most notably in a scarcity of teawares. Instead, plates could be fired with some success, and for a few years Nantgarw plates were made in reasonable quantity, although output was never large. A few wares were decorated in Wales, but most were sent to London to independent decorators, where the finest decoration, in the French style, was added; this included richly coloured grounds and ornate painting. Attempts to attribute painting to London artists as opposed to Welsh artists are always controversial, although it is likely that London painting was generally far superior to anything carried out at Nantgarw.
Although Nantgarw made extremely fine, beautiful porcelain, it was unable to make a profit. As a result the Venture failed, and in 1820 Billingsley retired to live near Coalport. Many unfinished pieces were left at Nantgarw, and some were decorated up to ten or even twenty years later by local artists such as Pardoc. Auctions held in 1821 and 1822 sold off the last of the wares.
• BODY both soft-paste porcelain; Swansea: types known as “glassy”, “duck egg”, and `trident”; Nantgarw: extremely fine and translucent
• FORMS teawares, flatwares, cabinet cups, ice pails, tea, dinner, and dessert services
• DECORATION superb flower-painting
• DECORATORS Baxter, Billingsley, Pollard, Pardoc,Morris; study can identify the characteristics of different Swansea flower-painters
• PATRONAGE Nantgarw received important commissions
from the aristocracy and local dignitaries
• BEWARE French porcelain was painted in London by the same artists who decorated Swansea and Nantgarw blanks; this can lead to a great deal of confusion
• COLLECTING Swansea shapes are well documented, and specimens must correspond exactly before a Welsh attribution can be claimed; correct identification of body and glaze is important, as Coalport took over some Nantgarw moulds and imitations are plentiful; Wares are often in good condition

Yuan and early Ming
During the Mongol occupation and the early reigns of the Ming Dynasty, momentous changes occurred at Jingdezhen in Jiangxi Province. The kilns came under imperial patronage, and fine porcelain with underglaze decoration supplanted the glazed stonewares of the Song period as the most desirable form of ceramic. Exported Longquan celadons remained a vital source of revenue for the government.
PORCELAIN
Although porcellaneous wares had been made from the late 6th century, it was at Jingdezhen that porcelain developed to its full potential. The addition of kaolin (china clay) to the batch made it possible to make much larger pieces than before. Shu fu wares, which take their name from the two moulded Chinese characters shit and fu (”Privy Council”) found on their interiors, arc of thickly potted white porcelain with an opaque, greyish-white glaze; these were made during the Yuan period for the Ministry of Military and Civil Affairs.
UNDERGLAZE BLUE-AND-RED DECORATION
The use of underglaze decoration probably dates
from c.1330. Cobalt imported from Persia was applied directly onto the unfired body, which was then glazed and fired. Copper oxide, which fires red, was often used in combination with underglaze blue in the earliest painted wares of Jingdezhen, and by the late 14th century it was used on its own. Copper is much more volatile than cobalt and many of these pieces are flawed, the red being greyish and dull.
In 1368, after the Mongols were finally expelled from China, the Ming Emperor Hongwu (1368-98) imposed a strict trade embargo, and foreign cobalt became very rare. The use of copper oxide therefore became more widespread, and copper monochromes were introduced, reaching their peak in the reign of Xuande (1426-35). The Yongle (1403-24) and Xuande reign periods are also regarded as belonging to the classical era of blue and white, when foreign cobalt was once again in plentiful supply. The blue tended to filter through the glaze, creating an effect known as “heaped and piled”, much imitated during the Qing period.
Longquan
• FORMS abandonment of archaic forms in favour of large platters and forms dictated by the export market
• GLAZE thinner and more olive than on Song wares
• DECORATION very little space left undecorated
Qinghai
• FORMS large pieces made possible by the addition of kaolin to the paste
• DECORATION increasingly ornate, with little space left undecorated; beading and Buddhist figures common
Shu fu
• BODY thickly potted porcelain
• GLAZE opaque, greyish-white and waxy
• DECORATION may have moulded Chinese characters
shu and it scarcely visible under the glaze; moulded floral decoration on the inside and incised decoration on the outside
Blue-and-white wares
• FORMS bottles, bulbous wine jars, and large platters
(many with bracketed rims) for the export market
• GLAZE viscous in the Yuan period and inclined to
the pitted “orange-peel” effect in the early Ming
• BLUE dark speckled blue, known as “heaped and piled”, on some Xuande and Yongle pieces
• DECORATION themes include fish among aquatic plants, flower motifs, grapes, and vine tendrils (specifically for the export market)
• STYLE crowded arrangements in the Yuan, but elegant, harmonious spacing in the Yongle and Xuande periods

Song Dynasty
The Song Dynasty (960-1279) is regarded as the classic period of Chinese ceramics, when simple, elegant wares decorated with attractive monochrome glazes were produced. The five “classic wares” – Ding, Jun, Ru, Guano, and Ge – were produced for imperial use, while other wares, notably Cizhou and some of the northern celadons, were made for a much wider market.
CELADONS
The most characteristic Song ceramics are the celadons, with their iron-derived, semi-translucent, usually greenish glaze. When the Song court was situated in northern China (960-1126), such centres of production as Yaozhou in Shaanxi Province became important for celadons; the most distinctive northern celadons are those with incised or moulded decoration of floral scrolls covered with an olive-green glaze. The later Longquan or southern celadon usually has a pale-grey body that shows the thick, opaque, bluish-green, slightly bubbly glaze to advantage. The best Longquan wares include archaic forms and items for the scholar’s desk, bowls, and vases. Jun wares made in Yu xian and Linru in Henan Province are thickly potted stonewares with a lavender-blue glaze often splashed with purple derived from copper oxide and, very rarely, green. Typical forms include chunky globular jars. Ru wares, the rarest and most coveted of all Song ceramics, are simple, elegant stonewares with a crackled blue-green glaze. Guan wares have light buff or dark stoneware bodies with a very thick, pale-greyish glaze that is usually strongly crackled and may be black, brown, or clear. The bodies show dark brown or black on the unglazed rims and feet.
OTHER WARES
Ding wares, made in Ding xian in Hebei Province, are fine porcellaneous stonewares with a warm ivory glaze, made in delicate shapes, including ewers and vases as well as small plates and bowls. Most flatware was fired upside down – the rims were left unglazed, and were bound with gold-coloured metal (now
patinated). Moulded decoration was introduced in the 11th cenrury; in this a reusable stoneware mould was impressed onto the hard clay, creating closely meshed designs; the earlier, more fluid, hand-carved ornament was also used. Qingbai (bluish white) wares from
Jingdezhen in Jiangxi Province have a fine white porcelain body and a glassy blue glaze that tends to pool. These items are very delicate and elegant, and include thinly potted conical bowls and beautifully proportioned vases.
Fine black-glazed stonewares were produced during the Song period in Henan Province and at Jian in Jiangxi Province. Blackwares were sometimes decorated with red-brown floral designs. Cizhou wares, named after the kilns in Cizhou in Hebei Province, are sturdy stonewares with robust designs in black-and-white slip; often part of the black slip was scraped away to create a textured pattern (sgraffito), while on other wares the designs were sometimes painted on. Common shapes include “pillows” and meiping (an inverted-pear-shaped vase).
Marks
Song wares are generally unmarked, although a few stoneware moulds have survived with 12th- or 13th-century dates incised on the surface

• BODY most Song wares are stonewares, although Ding and Qinghai wares are porcellaneousSTYLE
• subtle and scholarly, in contrast to the flamboyance of the preceding Tang period and the subsequent Yuan period; from the 12th century there is a strong archaizing tendency, with a fashion for classic jade and bronze shapes
• DECORATION many Song wares are without ornament, relying for effect on the harmony between glaze and form; early Ding and northern celadons are decorated with restrained carved designs – some later wares have busier moulded floral and foliate decoration; Cizhou wares show the greatest variety of decorative techniques

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.

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