The name of these tiny, shallow boxes often puzzles people since they think of vinegar in terms of its culinary implications. However, in this case it refers to an aromatic acid-based liquid to which these little boxes owe their existence. The introduction of this concentrated aromatic vinegar, which might contain camphor, lavender, cinnamon, bergamot or other pungent-smelling ingredients, meant that a very much smaller type of sponge box could be carried and used on its own as a type of smelling ‘bottle’, the sponge emitting the concentrated perfume in which it had been soaked. Originally such boxes were described as aromatic vinegar boxes and were simply very small editions of the sponge box, which resembled a snuff box. During the 1780s a change occurred in their basic design, however, and a pierced, hinged inner lid was incorporated, beneath which would be placed the tiny piece of soaked sponge, thus when the outer lid was opened, the aromatic vinegar could be inhaled through the pierced grille or inner lid. Old sponges found in vinaigrettes today may still possess some of their original aroma.

Antique Collector MagazineThese boxes, which soon became known as vinaigrettes, were exceedingly small at first. Their shapes and dimensions vary, but an oblong one might be about one-and-a-half inches long by just over half-an-inch wide, the depth being just sufficient for the sponge which might be about a quarter-of-an-inch. More common were rectangular versions which might be a little over an inch in width and about one-and-a-half inches long, though some might be even smaller. The piercing of the inner lids at this stage was of a basic, simple form, though the outer lid was more ornate, perhaps engraved or later bright-cut.

Gradually the piercing of the grille became more elaborate, and might be gilded and chased with flowers and leaves, scrolls, fruit and birds. At the same time the overall dimensions of the box increased, so that after a few years, nineteenth century examples were larger, heavier, and lacking the light, fragile quality of their predecessors. They were also far more ornate. They might be chased or engraved with a variety of ornament, perhaps incorporating a cartouche in the centre of the outer lid for the owner’s initials. After about 1830 they might incorporate a ring so that they could be worn on a chain (or chatelaine), and from about 1840 the edges of the box might be elaborately shaped.

Vinaigrettes are fascinating objects, and they have long been avidly collected, with a corresponding steep rise in prices. Despite their small size they should be hallmarked, usually on the interior of the base of the box and inside the lid. Some are marked with the sterling lion on the inside of the grille. Most bear the anchor mark of origin since they generally came from Birmingham. Among important Birmingham box-makers were: Samuel Pemberton, Matthew Linwood, Nathaniel Mills, Joseph Taylor, and Joseph Willmore, to mention but a few, and boxes by such makers usually command higher prices.

Apart from vinaigrettes of an oblong, oval, square or hexagonal form, there were those which were made in the shapes of objects, often most realistically, the diversity and ingenuity of which is striking proof of the high degree of craftsmanship of the Birmingham box-makers. They might be formed as tiny purses, books, hearts, shells, policemen’s lamps, beehives, walnuts, roses, crowns and tigers’ heads. The range seemed limitless, but outstanding among them was the articulated fish, a superb creature whose body was flexible and whose head opened to reveal the sponge container. Genuine examples are costly and rare, but glimpses of them may be caught very occasionally in the windows of leading dealers in antique silver.

Another type which has become greatly sought-after with a corresponding and astounding rise in price is that with an historical building embossed or struck on the lid. These were made from around 1830, many by Nathaniel Mills, and depicted a number of buildings, perhaps including Windsor Castle, St Paul’s Cathedral, Warwick Castle or the Crystal Palace. Sometimes the subjects are not so simple to determine as these. By this time ornament was often carried out by mechanical means, which in most cases did not lessen the attraction and, in fact, often added to it. Vinaigrettes were made until well after the middle of the nineteenth century, when they were gradually succeeded by the various forms of smelling bottle.

Possibly related posts: (automatically generated)
Vinaigrettes