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Furniture
The first humans were nomads who moved from place to place and found what they needed about them from what nature provided. When they learned to cultivate the soil humans generally ceased living as hunter-gatherers. They established homes beside their cultivated land and meadows. At first these were simple huts of wood and reed, perhaps daubed with clay or mud. Later some of them learned to make homes built of natural stone and baked clay but this was more the exception than the rule.
The walls of their houses were often weaker than the solid timber doors. It is not surprising then that the ancient Greek word for a ‘housebreaker’ has the literal meaning of ‘he who breaks through a wall’.
Early furniture
Humans only began to make furniture when they started to settle in a fixed place.
Anntiques can sometimes contain surprises. The year 1703 is inscribed in the leaf of this table but when the table is turned around it becomes apparent the top was originally a door (the keyhole can still be seen). Does the date relate to the door or when the table was made?
The early furniture was understandably very primitive and entirely utilitarian but gradually the appearance of furniture also began to have more importance and it became decorated. The furnishings of wealthy households became more refined and unified in style.
Large-scale excavations and research have revealed a rich treasury of information about early cultures. These provide evidence of an abundant variety of design in crafts and architecture. A few surviving fragments of furniture and surviving illustrations show that the early Egyptians and people of Mesopotamia used tables, chairs, chests, and cabinets.
Furniture in antiquity was sometimes richly and extensively decorated. Inlay techniques with gemstones, wood, majolica, and metal were already known. They were not used again widely until the eighteenth century.
The ancient Greeks and Romans had stools, three-legged footstools, easy-chairs, and forms of chaise longue.
There were tables with one to four legs (card tables and folding tables) and also beds, plus large and small cabinets and chests. In Egypt these were made of different types of wood, leather, string, palm fronds, and reed. Luxury furniture was often decorated with glass and majolica with fittings of precious metal.
Greek furniture
Comfort and aesthetic appearance of furniture was intentionally combined in Ancient Greece. In addition to chairs, tables, and chests of widely differing forms they also made high-backed lounging chairs or chaise longues and lightweight portable beds. Typical decorations on such furniture included stylised acanthus leaf motifs, meanders, metopes, eggand-tongue moulding, and parallel mouldings. Following the conquests of Alexander the Great, the Hellenic sphere
This chair of mixed styles is of no value to purists. The back is Louis XV, the legs are Queen Anne, and the sides are Louis XV.
of influence extended throughout the eastern end of the Mediterranean. This led to an interchange between the upper echelons of Hellenic society and the local populace which became apparent in arts and crafts.
THE CLASSICAL INFLUENCE
The Romans made contact with Greece and the Hellenic empire from the third century BC. In the centuries which followed, the Greeks became subject to the Romans but the Romans were in turn conquered by Hellenic culture.
The leading Roman scholars studied Greek and Greek literature and adopted Greek religions. Religious subjects were very important in Greek art and the Romans adopted this too.
Although there were differences between them it is possible to speak of a Greco-Roman classical culture.
The spread of this culture and its longterm influence was of great importance in the civilisation of western peoples and manifested itself in their arts. Think of the furniture makers of the Renaissance and Classicism who harked back to Greco-Roman forms of art. This classical influence has also been felt in later trends in which the specific intention has been to depart from the strictures of classical forms. Examples of this are Jugendstil and Art Nouveau around 1900 which determined to break free of both classical forms and their bombastic derived forms in the neo-styles.
Roman furniture
The Hellenic culture developed further during the rise of the Roman empire. Flexible furniture was made using metal and lathes were already in use. There were many forms of table but these were mostly round. Large pieces were decorated with plaster reliefs of chimeras, lions, and acanthus leaf motifs. Small numbers of folding chairs, tables, and bronze chairs have survived from this period. The Romans also had furniture with shelves.
Medieval furniture
Early Middle-age furniture
Knowledge of the majority of tools and techniques disappeared in Western Europe after the fall of the Roman Empire and were only rediscovered once more in the late Middle Ages. Certain techniques were retained though within the walls of monasteries.
An example is the lathe that once stood in the monastery of St Gallen in Switzerland. Knowledge of this technology and of other techniques spread once more through Europe from the ninth century.
A characteristic of the time was the lack of a fixed home. The rulers (kings and
queens) travelled from castle to castle and took furniture with them that needed to be portable: bed-side cabinets, beds, dining tables, chests, lounging chairs, lecterns, foot stools, three-legged stools, and folding chairs. The many different styles and shapes from the early Middle Ages is the result of localised culture, and the tools and materials available.
The personal tastes of the persons ordering items also differed and hence so did the styles of their furniture. This ranged from outstanding to ordinary, from intricate to simple, from royal to bourgeois or even somewhat rustic.
CHESTS
Chests were very important during the Middle Ages. They were used to keep money in particular but also clothing and tableware in. Northern European chests were mainly of softwood such as deal and other pine. The main tool used to make these were an adze (specialist woodworker’s axe), saw, and perhaps also a plane. These chests took various forms including those with saddle-form lids, elongated chests with decorative but straight moulding, and others that had the form of a coffin.
Middle-Age chests were also the first pieces of furniture to be artistically enhanced with very rich decoration. Northern European wood carving with arabesque motifs and twists was exceptionally imaginative.
New techniques for making furniture were first developed in southern and central Europe and the fronts of chests were embellished with copious curvilinear mouldings, irises, rows of stopped arc-forms, rosettes, and carved decorative mouldings. Iron fittings were not just used to join the wooden planks together but also formed part of the decoration. The few rare pieces from this period are mainly found in museums.
Gothic furniture
The feudal system began to change in western Europe in the twelfth century and standards of living gradually improved. The concept of chivalry, high moral principles, and courtly practices became increasingly more important. The nobility became increasingly more interested in pomp and splendour and much the same was true of the towns and cities, where the guilds in particular were of great influence in the development of the painting as an art form.
The guilds ensured the quality of goods and professionalism of craftsmen. The guilds also kept the various hand crafts entirely separate from each other. New guilds were even formed from within the timber workers’ guilds for joiners, turners, and cabinetmakers who specialised in finer quality furniture. Furniture only became everyday items in the late Middle Ages. Pieces from this period only turn up for sale very exceptionally. The form, design, and standard of joinery often exhibit high standards of craftsmanship. The sawmill was invented in Germany in the early fourteenth century and this enabled cabinetmakers to make lighter and more elegant pieces.
It was now readily possible to saw pieces for the construction of a carcass and furthermore very thin pieces of timber could be cut to use as veneer.
These were used for inlay work of wood of contrasting colours. This development also led to a new style of art arising: Gothic. This first became apparent in the building of churches which we can still enjoy to this day, with great richness of sculpture, slender columns, and pointed arches.
GOTHIC CHESTS AND CABINETS
Chests were still the main form of show in his home for the increasingly better-off citizen. In the fourteenth century these were often decorated with reliefs of heraldic animals but this gradually gave way to a series of Gothic arches and by the late Middles Ages to finials. The type of ornamentation was determined by the wood used and varied from area to area. Timber from conifers decorated with leaf motifs was used in southern Germany, Austria, and Tyrol. Joiners in the Rhineland and North East France decorated pieces with garlands of fruit and flowers, and stylised vine stems. The hardwoods used in England, northern Italy, Scandinavia, and Spain was ideal for carving cruciform decorations and script panels.
Cabinets developed from chests and two chests stood one on another formed the first decorated cabinets, which became the second important item of furniture. A decorative moulding ran through the centre of the cabinet and they rested on a plinth. The first forerunners of dressers were made in Flanders. These were chests with a cupboard set on high legs.
The legs were joined together with cross-stretchers. Metal tableware was stored and displayed on these cabinets which had doors on them.
TABLES
Tables existed in a variety of forms. There were round and octagonal tops on a broad foot, long rectangular tables with broad cheeked supports on which the legs were joined by cross-stretchers. Chest tables and cashier’s tables were made well into the eighteenth century.
SEATING
Little changed with seating. Folding chairs and those with three or four turned legs and also stools remained in use for some time. Throne like backed chairs were also used in France and the Low Countries. These contained storage space, making them part chest/part chair. Benches were lighter and less robustly made. Some of these had folding back rests.
BEDS
The bed was a major eye catcher in the well-to-do home. In northern parts of Europe these had a full or semi canopy over them.
In France and the Low Countries, beds were often fixed to panelled walls.

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.