A knife and fork may seem the perfect combination by modern standards, but before forks came into general use the knife and the spoon were the two vital, complementary utensils which served the needs at table. While eighteenth century examples of knives with handles of cast silver are available at a very high cost, the expense involved in making these in the heavier-gauge silver means that most eighteenth century examples available today are of the thinner silver produced at the end of the century.

Forks were used increasingly in England after the Restoration. The Victoria and Albert Museum, London, has a two-pronged fork made in 1632, one of the oldest silver table forks, but this is a very rare example. (more…)

A few years after the turn of the eighteenth century the spoon eventually developed into the utensil which we use today. By 1720 its stem had become gracefully curved and terminated in a flat, rounded end which turned forward or upward and upon which it was rested on the table, so that the back of the bowl was uppermost in the French way. This Hanoverian rat-tail spoon continued in fashion for a few more years, the rat-tail gradually disappearing to be replaced by small droplets, either one or two, at the back of the bowl, or the increasingly fashionable scallop-shell, typical of the rococo period. The stem evolved into a flatter form, terminating by the 1760s in a curve which turned in the opposite direction to its predecessor, ie backward instead of forward, so that the spoon could be placed on the table with the interior of its bowl showing,as is still the custom in England and elsewhere today. This is termed the `Old English’ pattern and has been the basic form for spoons ever since. (more…)

In the twentieth century it is difficult to imagine eating meals without the aid of cutlery, yet it was not until the eighteenth century that it became the general custom to use forks, knives and spoons. The habit spread only gradually. Towards the later years of the seventeenth century a host might be expected to provide cutlery at table and although this tendency increased, many travellers carried with them their own personal set of a fork, knife and spoon, in a case often made of tooled leather, until as late as around the middle of the eighteenth century. (more…)

Unlike the mote skimmer, which has no use today but which is of interest because of its curiosity value, sugar tongs not only reflect contemporary decorative styles but can be of use at the tea table today. While prices of certain tongs have increased a good deal over recent years, nineteenth century examples may still be bought for reasonable sums. The shape of early sugar nippers was derived from contemporary fire tongs, and they commonly have baluster stems, and circular or shell-shaped grips. Some grips had rat-tail terminals at the back for strengthening, the stems sometimes being decorated with an acorn or some other decorative shape at their centre point. (more…)

Caddy spoons have long been avidly collected, and certainly the numerous styles and designs in which they were made vary enough to suit most tastes. They were produced in large numbers from approximately the last decade or so of the eighteenth century. Early tea canisters which had round, domed caps did not need a caddy spoon since, as has been mentioned, the cap was often used to measure the tea into the pot. When these small caps were superseded by larger lids, some sort of small ladle or spoon was required for the job. Gradually a small spoon with a short stem evolved and was kept in the canister with the tea. The bowl of the spoon was commonly in the shape of a shell, originating possibly from the fact that large sea-shells intended for use as ladles had often been packed in tea-chests by the Chinese. The caddy spoon as we know it did not appear in any great quantity before approximately 1790, but by the end of the century thousands were being produced in Birmingham, where silversmiths specialised in small objects. This trend continued for the following 50 years or more. (more…)

Early pierced baskets were heavy, magnificent pieces but these are rare. Eighteenth century examples were oval, rectangular or circular with a flat base and ornately-pierced sides, often featuring two small cabled silver handles which were later superseded by the swing type. Huguenot silversmiths were much acclaimed for their fine pierced and embossed baskets, and superb examples of their work, which clearly show why they were so admired, can be seen in various stately homes and museums.

However, some of their achievement must also be attributed to the English invention of the rolling-mill which had been improved by 1728, allowing the production of a fine gauge silver for more complicated piercing. (more…)

Sauceboats were among the pieces of domestic silver which emerged during the second decade of the eighteenth century, possibly because George I introduced certain types of sauces to England at that time. Early examples had a pouring lip on either side of the vessel, in between which were two scroll handles. Rococo sauceboats were beautifully ornate and by the 1740s the earlier moulded base was surpassed in fashion by three or four cast feet in ornamental shapes, while the outline of the vessel evolved into an oval or bombe form which was concurrently in use for tureens. The delightfully elaborate scroll handle, positioned opposite the pouring lip, was one of the major attractions of the sauceboat of this period. (more…)

Monteiths, punch bowls and punch ladles

The monteith, which looks like a punch bowl with an ornate rim arid lifting handles, fir ^whist appeared some 20 years after the Restoration but became more general during the later years of the seventeenth century and earlier years of the eighteenth. Monteiths are comparatively rare pieces, and therefore fetch high prices. Their scalloped and notched rims were generally removable. The monteith was filld with cold water, then glasses were hung by their foot upon the notchese, and thus allowed to cool in the water. When the monteith was not being used in l filled it punch. (more…)

At the beginning of Queen Anne’s reign the taking of snuff became popular in England, thought to be as a result of the vast amounts which infiltrated the London market following the capture of Spanish ships carrying snuff in the action of Vigo Bay. It had been introduced to Europe many years before, the Spaniards having first tried it following the discovery by Cortes of Mexicans taking snuff in 1520. The taking of snuff persisted despite two popes issuing bulls against the strange new habit, and, in fact, became exceedingly fashionable during the eighteenth century. It still has a following today. (more…)

Chambersticks

Modest and practical, the silver chamberstick was in use during the seventeenth century, but examples are not generally found before the last quarter of the century. In the line of the old nursery rhyme, ‘Here comes a candle to light you to bed’, the words refer to a chamberstick which consisted of a saucer-shaped base for safety, with a short candle-socket in its centre, and a simple handle by which to carry it around the house. Larger homes might later have an assortment of such chambersticks set upon a table in the hall, a person taking one when it was needed and lighting it from a special master taper. Usually made of a lighter metal, the diameter of the saucer-shaped dish varied but generally measured about six inches, the short socket standing about three inches high. Most late seventeenth and eighteenth century examples would have a shapely scroll handle soldered beneath the base and curving upwards. (more…)