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Victorian Style Couture Jewelry

Fri, 13 Apr 2007 02:15:00 -0400

For a beautiful selection of handcrafted Victorian and Art Nouveau style couture jewelry, visit artisan Thea at her online jewelry store, Sparkle Plenty Fine Beaded Jewellery. Thea handcrafts jewelry using vintage, antique and contemporary beads and findings in her Los Angeles, CA studio. The designs are either one-of-a-kind or limited edition styles.

Here are a few samples from Thea's designer collection of Victorian and Art Nouveau couture necklaces.

Below left: The Victorian-inspired pendant is the focal point of this couture necklace with emerald glass bicone beads and sterling silver. Below right: The focal point of this couture necklace is the antique vermeil plaque, which was made in Hungary about 100 years ago. It is set with deep green chalcedony surrounded by silvery-white blister pearls.

Below left: The centerpiece of this couture design is a vintage 1940s German topaz pressed glass pendant. Czech faceted glass beads ornately carved with silver-foil ends (cathedral beads) and firepolished crystal. Below right: The vintage stamping gives this couture jewelry an Art Nouveau look. The looped fringe includes dark forest and pale olive green glass pearls, golden sand iris and rose seed beads. The pendant is embellished on both sides. Acanthus leaf hook set.

Below left: The focal piece of this couture necklace is a scrolled sterling silver crescent set with sparkling Swiss marcasite. Swags of sterling silver chain and Swarovski green turmaline round and bicone crystal beads. Below right: Delicate Victorian style swag necklace of Swarovski amethyst and light amethyst bicone beads, and matching crystal rhinestone connectors.

Thea also designs and handcrafts beaded rings, brooches, handbags, earrings, jewelry watches, men's jewelry; and also takes custom orders for bridal jewelry. Victorian is only one of the many styles of artisan couture jewelry designs you will find at Thea's jewelry store. Click to shop for couture jewelry at Sparkle Plenty

Handcrafted Bamboo Tile Pendant Necklaces

Thu, 12 Apr 2007 23:59:03 -0400

Sam of Eclectic-Elements.com has a new line of handcrafted, one-of-a-kind pendant necklaces. She uses bamboo tile beads about 1 1/2 inches long for the pendant and uses both new and vintage objects to adorn them, such as bits from antique handwritten letters, vintage money, washi and origami paper, charms, Czech glass and other beads. A finish is applied to protect the paper.

Below left: Bamboo bead with the word "delightful" from an antique handwritten letter on one side and a section of vintage money on the other. Below right: Bamboo pendant necklace - bead with the word "comfortable" from an old, handwritten letter found in an antique shop on one side and a section of vintage money on the other.

Below left: Asian washi paper pendant with charm necklace - dark tone bamboo bead with a segment of Washi paper and an Asian symbol charm dangle. Below right: Bamboo bead with a segment of Origami paper, Czech glass flower and aqua bell flower dangle.

Below left: Bamboo bead necklace with Washi paper accent. Below right: Bamboo bead pendant necklace with Washi paper accent and cloisonne bead.

These necklaces and more handcrafted jewelry can be found at Eclectic-Elements.com

Antique Asparagus Recipes - April 1894

Thu, 12 Apr 2007 23:05:51 -0400

Asparagus in Ambush - Wash a quart of asparagus tops and boil for fifteen minutes. Take a dozen stale, light rolls, cut off the tops and take out the crumb; put in a pan and set in the oven to dry. Put a pint of milk on to boil. Beat four eggs and stir in the boiling milk, add a tablespoonful of butter rolled in flour, season with salt and pepper and take from the fire; chop the asparagus tops and add...Click to read all asparagus recipes

Victorian Household Tips: The Refrigerator April, 1894

Thu, 12 Apr 2007 22:23:09 -0400

Care instructions for the refrigerator from Elma D. Haynes, April 1894

In the well ordered household special attention is accorded to the refrigerator. It is the daily family food receptacle and, as far as may be, should demonstrate the benefits of perfect cleanliness.

Subject it to a weekly scalding, preceded by a thorough investigation of all nooks and crannies by means of a sponge, a sharp pointed stick covered with a piece of linen or, if you prefer, a small brush, such as is used by the man of paint, and a scrubber for the sides. Sapolio may be employed in lessening this part of the labor, and a valuable auxiliary in dispelling disagreeable odors will be furnished by adding a tablespoonful of ammonia to each gallon of water employed in this purifying process. A simple precaution is to deposit a bit of charcoal, renewed when necessary, in the corners of the cold storage box.

At Left: An ad from a Victorian publication for a Leonard Cleanable claims to be the only refrigerator with separate compartments and movable flues.

Wash the ice from every suspicion of sawdust before consigning to its accustomed position. Some housewives reason the feasibility of wrapping it in paper, contending that so it melts less readily, and in the days of extortionate prices for the luxury their advice is certainly deserving of a measure of consideration, at least.

Nothing heated should ever be placed therein; it will tend to raise the temperature and be the means of causing other things to spoil.

If you reside in a climate where a continuous use of the convenience is uncalled for, you will do well to leave it open at such times as not in requisition.

Many people bestow a generous supply of ice upon their refrigerator when it is first desired for service; they declare if once entirely cooled in this manner and conducted upon correct principles thereafter, it needs less in proportion to maintain the proper temperature.

The Victorian ad below is for a Stoneware Lined Refrigerator which reads "It neither sweats nor absorbs moisture and never becomes sour or musty. It is made without open seams; is practically indestructible and is very easily cleaned."

Numberless patents frequently evince no improvements, judging from practical experience; therefore, though the eye may approve of the external beauty as an article, it may be, for dining room adornment, have none of it, for it is comparatively worthless for the purpose designed. The common wooden box, zinc lined, charcoal or sawdust filled, with a waste-pipe in the bottom to conduct the water into a tub or pan underneath (in some houses it is carried directly to the drain, thus economizing time and strength), though possessing no pretentions to the aesthetic, being the least expensive, from several points of view is the most satisfactory; it is the best economizer of space, too; the wire slats with which it is provided are not only movable, but removable. It is altogether a nonpareil, though only a simple ice chest which has never been christened in honor of some notability.

An outside enclosed piazza is an excellent station for this piece of furniture, but if you have it here and there is no door which may be fastened, I advise you to consider as to the expediency of adopting the "ounce of prevention" in the shape of a padlock, if nothing better. A portion of womankind deem the putting of it in the cellar no violation of hygienic principles. Few such underground apartments are sufficiently free from dampness to ensure exemption from musty odors or mildew tainting effects, besides the added weariness incurred in going up and down the stairs is another argument against the reception of this measure. It may, however, find a resting place in the entry at the head of the cellar stairs or in a pantry in which is a window.

Blocks laid behind the back legs are handy in keeping the refrigerator from touching the wall, so holding the Croton bug or any other unwelcome insect intruder at bay, securing the passage of air around it and allowing sufficient slant to the lid, when raised, to prevent it from falling.

Do not drop the cover carelessly with a bang, else the screws will be jarred from their sockets and often the hinges injured beyond repair.

Never, if you would keep the piece of merchandise in first-class condition, use or permit others to use the pick on the ice while within it, otherwise the zinc may be impaired and ever thereafter charcoal dust be disagreeably perceptible. It is the part of wisdom to attack the ice previous to its deposition.

In times gone by an arrangement styled a safe was in vogue for the preservation of milk, butter, eggs, etc.; this consisted of a box whose open sides, excepting top, bottom and back, were covered with a fine wire netting; it was elevated from the floor on legs sufficiently high to afford immunity from the approaches of noxious animals. A door in front allowed the ingress and egress of the viands, for which a shelf had been prepared. It usually stood in the lower hall of basement dwellings or found a refuge in the cellar.

Of course, it was quite inferior to the modern invention, but, in lieu of a better convenience, served the purpose to a certain degree of satisfaction. Its day is over and man's ingenuity has improved upon the old-fashioned idea.

Novelty Gifts Made From Celluloid - 1895

Thu, 12 Apr 2007 18:57:55 -0400

Instructions for celluloid novelties from April, 1895. Includes instructions for a candy box, heart shape photograph frame, handkerchief case, veil box, greeting cards and booklet covers. Click here for article

Free Vintage Graphics: Easter Postcards with Rabbits

Mon, 26 Mar 2007 22:01:16 -0400

Here are a few free Easter graphics for you to use with your craft projects such as decoupage, greeting cards, etc. These Easter images are mostly of rabbits / bunnies. All the free graphics we offer are of actual vintage and antique postcards. The images have not been altered so blemishes or age may show.

Click here for more vintage Easter postcards with chicks / eggs

Free Images: Vintage Easter Postcards with Chicks / Eggs

Mon, 26 Mar 2007 21:27:51 -0400

Here are a few free Easter graphics for you to use with your craft projects such as decoupage, greeting cards, etc. These Easter images are mostly of chicks and eggs. All the free graphics we offer are of actual vintage and antique postcards. The images have not been altered so blemishes or age may show.

Click for more vintage Easter postcards with rabbits / bunnies

Antique Children's Fashion - Spring 1893

Thu, 15 Mar 2007 02:18:17 -0400

An advertisement for children's clothing patterns from the Spring of 1893.

Little Boy's Dress - an exceedingly pretty coat dress for little boys; the pattern is cut in sizes to suit children from two to six years of age. For a boy of three it requires 1 7/8 yards of goods 36 inches wide. This is a pretty model in which to make up a variety of goods in wool and in cotton. It will make a pretty dress in fine gingham, say in blue, with the ruffles, belt, cuffs and large ruffled collar in white linen. It is, in fact, very well suited for washable fabrics.

Little Girl's Cloak - for little girls from one to six years of age. For a girl of two years it takes 2 yards of 44 inch material. This little cloak will be pretty for spring wear made up in some light, fancy woolen, and should have its collar and cuffs in a harmonizing shade of plush or velvet.

Little Girl's Dress - suitable for a child of from two to six years of age. For a girl of six it requires 2 3/4 yards of material 44 inches wide. This model is suitable for making up in any of the thin woolens in vogue; it is also very pretty in gingham or chambray.

Misses' Princess Dress - suitable for girls from ten to sixteen years of age. It takes 4 3/4 yards of 44 inch material for a girl of thirteen years. This model is pretty made up in two materials, one serving for the sleeves and upper waist portion as well as for the skirt trimming of narrow flounces. Feather stitching decorates the suspender straps, the cuffs, the upper edge of the waist and the neck-band.

Washable fabrics are the most suitable for children's garments, and for winter and spring they should nearly all be made of wool. Wool has several advantages over cotton and linen; it is warmer, more wholesome and protects the wearer from sudden weather changes. It has for children the inestimable advantage of being less inflammable than any other dress material, a great advantage, as children are so fond of playing with inflammable articles. In the writer's childhood, her father insisted that all her garments with the exception of her pinafores should be of woolen material in winter, because he was a man who thought, and was given to foreseeing and preventing evils. He knew that fire has a fascination for young children and that they will play with it at every opportunity.

Antique Recipe: 1893 Sponge Cake

Thu, 15 Mar 2007 01:04:26 -0400

The Philosophy of a Sponge-Cake After many trials and errors, Mary Lawton revealed her recipe in 1893 for the perfect sponge cake.

It has been said some are born great, some achieve greatness and some have greatness thrust upon them. It is through the achievements of greatness that one woman points, with wooden spoon, to the cake bowl and baking pan. From her lips come the encouraging words: "There lie the elements of my fame, achieve it too who can!"

There are women who brew,
And women who bake,
Yet women who fail
When they make a Sponge cake!

And so did this self-same woman, though to her, in turn, had been committed her grandmother's recipe; a true and tried recipe too, that had been handed down with the old gold-rimmed cake platter, through six generations of grand-daughters, "beginning life."

It was absurdly easy. Nothing was simpler than to put in five eggs; weigh out the half pound of soft sugar; sift the large tea-cup of prescribed flour; add the teaspoonful of baking powder and the same of rose-water.

The mere fact of this simplicity, made failure more maddening. The "guid man" smiled at tea and from the cracker jar took a ginger snap. That ginger snap fixed my purpose; I was determined to grapple with those elements, until like many an x, y, z, in algebra, they should be brought to terms.

In the same proportions, like ingredients went into one cake; and into another, and another, but the results were sadly depressing. I would not cast away the recipe, which, as I have said, was an heirloom; it should have a fair trial.

At last the sickening, deferred hope became a noble realization and the woman who "stirred" her way to family fame, gladly passes on the key-note to other aspirants.

Experience will reveal the fact that there is a certain philosophy in cake mixing, let her deny the fact who will.

It is not enough, haphazard, to cast in the ingredients a recipe demands and expect a good product. There must be a regular order preserved, in incorporating materials of a cake, if the result is to be satisfactory.

Not until I discovered the philosophy of mixing, did I succeed in the recipe that had done good service for so many years; and so I enjoin upon those interested, that to succeed in making and baking a creditable sponge cake, the following details must be carefully observed:

Break the five eggs, separating yolks and whites. With a wooden spoon stir yolks to a cream. To this add one pint of granulated sugar. Rub this at least ten minutes. Then add one-half pint of sifted flour into which has also been sifted a large teaspoonful of good baking powder.

Rub! Rub! Rub yet another ten minutes. Grate in the rind of one lemon, or instead may be used a teaspoonful of vanilla essence. Lastly, put one-half teaspoonful salt in the egg-white, which, being beaten with a wooden fork, becomes firm in a trice. Stir this in well and the dough is delicious.

It may be baked in pans of any shape, but in every instance they should be well heated and buttered before the dough is poured in.

The baking, perhaps, is the most difficult feature of success. The oven must be hot and the fire on the increase.

After twenty-five to thirty minutes, according to the degree of heat commanded, a delightful aroma will encourage the baker, that she may, very gently, open the oven door to test her cake. Should the top be a rich brown, pierce it with a broom straw. Uncooked dough in the center would naturally cling to this. Then take a piece of stout paper, cover the pan, thus preventing a charred crust.

Another test and, perhaps, your cake is ready to whisk out of the oven; to wrap in a dry towel; to be kept out of draughts until it is cold and, lastly to serve.

Thus will be achieved a fame, in exchange for which one finds herself called on to make sponge cake for church and state affairs; for festivals public and private, and finds delight therein, as one woman testifies.

Mary Lawton, 1893

Artistic Needlework 1909

Tue, 6 Mar 2007 02:39:26 -0400

Dress Trimmings of Filet-Net and Silk Braid - 1909

Embroidery on net, an art quite neglected for a long period, is now regaining its popularity and lends itself to the most beautiful effects. Chemisettes and waists, bands and trimmings, in fact many charming effects may be obtained with comparatively little work and at a small cost. Most of the trimmings are worked on machine-made netting, which is far less expensive than the hand-made variety, and really preferable, as it has a very smooth and even surface. The net is obtainable in black, white and ecru, and most of the leading dry goods stores carry also various colors, at a very reasonable price. For the variety of embroidery described, a very narrow, flat silk braid is used, and in some cases the figures of the pattern are outlined with crochet or embroidery silk. The braid is worked in darning-stitch, passed under and over the bars of the squares, as in Illustration I.

In the small figures, the braid is passed over three or four squares, according to the pattern, in a manner resembling the flat or satin-stitch. The stitches must always be made with an upward motion, as this gives a better appearance to the work. To begin a new stitch, bring the needle down to a lower row. A tapestry needle with a dull round point is used. In large figures the braid is worked in darning stitches, passing the braid over and under every alternate bar, as in Illusration II. to obtain a neat effect, it is preferable to bring the braid back, leaving it loose, on the wrong side of the work, working the upper or right side always in the same direction. This has also the advantage of providing a sort of padding, which gives to the finished work a raised effect which makes it very attractive. The pattern should be drawn on heavy paper and the net basted over this paper.

The simpler designs may be worked by counting the bars, in the same manner as for cross-stitch work. It is essential to avoid twisting the narrow braid, which must always lie perfectly, on the underside as well as on the right side; the beauty and neatness of the work depend upon this rule. When the work is done by counting the bars and squares, it is very convenient to stretch it over a small frame or hoop. Press the braid lightly between the thumb and the forefinger, to mark the crease at each end of each stitch. When the work is entirely finished, press it lightly on the wrong side with a moderately hot iron.

Illustration III is a simple pattern, very pretty for waist trimming. Cut a strip of net of the required length, and for the width count twenty-two squares. Two squares at each side must be turned under and run with the braid to form the border. Run the braid through the squares in darning fashion, catching into alternate squares when making the second row of braid. It is better not to cut the braid before reaching the full length of the band; the only difficulty, in that case, is to keep the braid from twisting, but after a little practice this is easily managed. To make the small figure, begin at the center square, work over two squares with a flat-stitch, working two stitches for each of the four petals. Catch the braid on the wrong side with a few stitches.

The band at Illustration IV is worked with horizontal stitches only and is very simple. A careful study of the pattern will enable any one to succeed in making it. It is always better in this kind of work to make the stitches from left to right. Begin the squares at each side with the center stitch, then execute the upper stitches and last the lower stitches, bring the needle back at last to the center stitch of the opposite square.

The pattern at Illustration VI differs somewhat from the others in the serpentine band which runs through the center. This band is worked in darning-stitch and with four rows of braid. A small figure fills the space left at each side of the middle band. One row of squares is left between the border at the side edges and the pattern at the center; if however, a wider trimming band is desired, a larger space may be allowed between the edges and the pattern. The outside border may also serve to widen the band, by selecting any of the fancy borders of the other figures. The detached figures, filling the triangles, consist of horizontal stitches. It is easy to follow this pattern by studying carefully the illustration and counting the stitches; the undulated center band is executed first, but always after the edges are run.

The side borders of the band at Illustration VII are rather more elaborate and lend a very pretty effect, especially when the trimming is to be applied to soft, light material. To make this border, run first the outside row of straight braid and make the small bars by making two stitches, one below the other, each over one square. Make the next bar by working two stitches into the next two squares. The cross-bar threads of net between will show and provide the apparent space. Make another straight row of braid to match the outside row. Begin the center pattern at the middle of the netting, working first the right side and then the left side of the lozenge, as shown in the illustration.

The band at Illustration VIII is somewhat similar to Illustration VI, but instead of straight bars, the stitches in the border are overhanded, one row lower at each time. A straight row of braid outlines the inner edge of each border. The pattern is formed of wide lozenges with a dot in the center band; small dots or triangles are disposed in each point formed by the pattern near the outside border. The serpentine pattern is worked in overhand stitches, each over three bars of the net, and each one row lower and one row to the side of the previous stitch.

On Illustration IX the edges are worked like those in Illustration VII except that the space left between the bars is one square wider. A single row of braid in darning-stitch runs through the pattern in V-shape. The spaces between the points are filled by detached figures, the small like those described for Illustration III, and the larger composed of alternated outside and underside flat-stitch, or point lance. The center of this figure is filled with a small dot.

The work on the band at Illustration X is all in darning-stitch, outlined with rope or crochet silk; the stems and small leaves are worked with this same silk. This method of embroidering the net gives a rich and elaborate effect. The small figures may be made in flat-stitch and in that case they are not outlined with silk; this combination of the two stitches gives charming variety. For the execution of the large figures follow the directions for Illustration II.

Illustration XI shows another example of the work obtainable with braid on net. The figures in the center are executed in flat-stitch, both vertical and horizontal; the stems and small figures are worked with crochet silk in cross-stitch; the wide border at each side consists of two straight rows of braid outlining a small pattern, worked with silk in cross-stitch. This pattern is especially well adapted for bretelles, front bands and also for insertions or panels on skirts made of light materials.

At Illustration XII some of the stitches used in the bolero-blouse or brassiere are shown. The small sprays and leaves are made with crochet silk in darning-stitches.

At Illustration XIII are shown two figures that may be used as insertions or on trimming bands similar to those illustrated here. They are made in a combination of the various stitches described.

The Artistic Arrangement Of Cut Flowers - 1911

Tue, 6 Mar 2007 02:29:26 -0400

Advice given in 1911 for arranging cut flowers.

Is the artistic arrangement of cut blossoms a lost and neglected art? It appears so, when one views with wondering eyes, the cut flowers adorning the average home. Bunches and knobs of short-stemmed pansies and violets topping tall clumsy vases; lilies sprawling awkwardly, roses so bunched and massed that all their sweet beauties are distorted and lost; inartistic blending of hues and thrust into the hideous monstrosities, sold under the name of vases.

Is it, that in this age of hurry and speed, we have no leisure to cut and arrange beauties of our garden; no time to select decent receptacles to hold them and to see that they harmonize with the surroundings in which they are placed? Better, then to leave the blossoms to bloom unspoiled and unashamed in the garden.

Flowers should be cut in the early morning, the dew still on them, with a pair of shears kept sharp and keen. Carry a basket to lay them in carefully, and cut long stems. Never clip a full-blown flower, but gather the half-opened buds. Some flowers never should be carried inside the door. There are blossoms suitable for cutting, and others that should never leave the garden stem. Flowers that quickly droop in water, as the poppy and mock-orange, others that are insignificant in color, or size, or the ultra opposite, may have a garden spot, if one prefers them, but they are utterly out of place within the house.

There are three types of vases best selected, the tapering vase set on a standard, for delicate blooms and ferns; the bowl, and the tube-shaped, under which head come jars of all descriptions. Colored glass vases are inartistic, except, perhaps, a dark-green glass; better use a plain glass, or even a tea-cup than some of the hideous vases that one sees.

Lilies and large-stemmed flowers need a wide-mouthed receptacle, preferably something tall and stately. Stone jars look well, filled with callas and other large lily flowers. Lilies should not be allowed to sprawl; perhaps they are the most difficult to arrange artistically. Never mix them with other blooms, especially with small graceful foliage.

Pansies and violets should be arranged in low dishes, with an abundance of green leaves. Wide, low dishes, such as a common sauce dish, show off their beauty to the best advantage. The flower heads float upon the water, and the greenery hides the stems. Beautiful centerpeices, for the table, are made of a bowl of these flowers set in the center of a platter hid with flowers.

Ferns, smilax, asparagus, wild anise, wild parsley and other delicate greenery, should be grown, both for use with flowers and when flowers are scarce. Plenty of vinery enhances the delicate beauty of the rose, accentuates the rich coloring of the crimson flowers, and hides the awkward stems of many others.

The selection of flowers for evening, should be entirely different from those selected for daytime adornment. They should be brighter - more richly hued. Especially do blue and yellow flowers lose class by lamp or electric light. Flowers which open only by daylight, if desired for evening use, should be kept in a dark closet all day. They will open immediately upon being brought into the light.

Flowers should always be selected and arranged in harmony with surroundings. The wall paper, the stand or table covering, the contents of the room, and the lighting should all be considered. Dark, gloomy apartments should have bright blossoms in profusion, rich reds and crimsons, with touches of gold. Odorous flowers should not be cut for the bedroom, as the continuous perfume is unhealthy.

The artistic possibilities of cut flowers are unlimited. They brighten the home as nothing else can, if properly cut and arranged, a talent which may be cultivated by even those not naturally tasteful.

Antique Recipes: Refreshing Hot Weather Drinks 1909

Wed, 28 Feb 2007 19:42:03 -0400

Antique recipes for Lemonade, Fruit Punch, Iced Russian Tea and Chilled Chocolate, early 1900s:

A cooling beverage on a hot day is most refreshing, and, when taken slowly and in moderation, is not injurious to the normal stomach. The thoughtful hostess remembers this, and on a hot, sultry day provides some such refreshment, not only for the invited guest and her own family, but also for the "drop-in" caller, who is sure to appreciate the attention. When serving such refreshment it should be remembered that the eye as well as the palate must be pleased. The daintiest glasses should be used and their contents made as attractive as possible. In the csae of "thin" drinks, straws should be provided.

From time out of mind lemonade has been the popular summer beverage. It remained for the resourceful twentieth century housewife to evolve the numerous delicious and refreshing palatible drinks known under various names, but all having for the basic ingredient or foundation a strong, well-flavored lemonade.

To make good lemonade the first essential is the fruit itself. The lemons must be firm and thoroughly ripe, yet not over-ripe. The slightest hint of decay taints the whole lemon and will rob the beverage of the delicacy of flavor which should be one of its characteristics. Again, a lemon which to the eye appears perfect often has a bitter taste which no amount of sweetening will overcome. To ward off this possible danger, each lemon should be tasted before it is used. The proper proportions for a well-flavored drink are one-half lemon for each tumblerful of water, with sugar to taste. Some lemons contain more acid than others; then, too, some prefer a sweet drink; others enjoy the sour taste. For these reasons, it is impossible to give an explicit rule for the quantity of sugar required.

Lemonade Wash the lemons clean, then grate off the thin yellow peel, taking care not to grate into the white membrane, which is bitter. Mix the grated peel with a little sugar, mashing the two ingredients with a wooden spoon to extract the flavor which is stored in the peel, and which is sacrificed when the latter is thrown away. Then add the strained juice and the desired quantity of freshly-boiled water. Stir up well, add the sugar and stand aside to cool. Strain and serve in glasses half filled with crushed ice. When lemonade is wanted immediately, cold water may be used, but the best-flavored drink is made of boiling hot water.

So much for plain lemonade. The changes which may be rung upon it are only limited by the resourcefulness of the person who concocts the beverage. A can of grated pineapple, or the fresh fruit added to a quart of strong lemonade, gives a delicious pineapple-lemonade. Fruit juices, such as strawberry, raspberry and cherry, added to lemonade, produce most satisfactory results. Allow a pint of strained juice to a quart of lemonade. The grape juice of commerce, combined with lemonade, makes an exceptionally delicious drink. These beverages become doubly attractive to the eye when daintily served and prettily garnished with tiny crescents of lemon or berries floating upon the surface.

Delicious Drinks may be concocted from fruit juices alone. An excellent one is made as follows: Strain one quart of strawberry, raspberry or cherry juice; add a pint of granulated sugar and stand aside in a cool place for six hours. Then put over the fire and let boil up well; skim and drip through a jelly bag. To serve, add two or three tablespoonfuls of the fruit syrup to half a glassful of crushed ice, then fill the glass with ice-water. Fruit juices may also be combined with good results. In preparing them, use the foregoing formula.

Iced Russian Tea is a very satisfying summer drink, especially to the devotees of "the cup that cheers." For this a strong infusion of tea is necessary; four teaspoonfuls of tea, good tea, to four cupfuls of water is about the right proportion. Fill the porcelain teapot with boiling water and let stand until the pot is very hot; then empty, put in the tea and fill up with fresh boiling water at once. Stand the pot where it will keep hot, but not boil, for four minutes. Strain and pour into a glass half filled with crushed ice. Drop a slice of lemon into each glass.

Fruit Punch is a popular summer drink on occasions when something more elaborate than a simple fruit or lemonade is in order. An excellent formula for it, one to be found in many modern cook books, is the following: Boil two cupfuls of sugar in one cupful of water ten minutes; add a cupful of strong tea, one pint of strawberry juice, one can of grated pineapple, the juice of six oranges and four lemons. Stand aside to cool; then turn over a block of ice in a large punch bowl and add half a pint of maraschino cherries. The given quantity may be increased or diminished, provided the proportions are preserved.

Chilled Chocolate is an acceptable addition to a luncheon menu on a hot day, or with sweet wafers it is quite sufficient for light refreshments at an informal gathering.

Notwithstanding many recipes to the contrary, good chocolate is made entirely of milk. If the milk is very rich, one-third water may be used without great detriment to the beverage. For six cupfuls, one quart of fresh milk and two ounces of chocolate shaved very fine will be required. Put the milk over the fire in a double boiler. To the chocolate add three tablespoonfuls of hot milk, and stir over the fire until the ingredients are incorporated. When the milk comes to a boil, add the chocolate mixture, beating it in vigorously with a whisk. Take from the the fire and thoroughly chill on ice. Serve in tall glasses, with a garnish of whipped cream sweetened to taste and flavored with vanilla.

Katherine E. Megee, 1909

Free Vintage Valentine Postcard Images - Happy Valentine's Day!

Tue, 13 Feb 2007 16:14:46 -0400

More free vintage graphics from our vintage postcard collection - just for Valentine's Day. Includes graphics of cupids, ladies, children and more. Feel free to copy these postcard images to your computer for your own craft projects.

Watch for more vintage holiday postcards and other graphics throughout the year.

Happy Valentine's Day!

Recent Silver Auction Prices - January 2007

Wed, 7 Feb 2007 19:57:38 -0400

Antique silver, silverplate and stainless prices realized at online auction:

Sterling

Towle 1935 Royal Windsor 5 piece sterling tea set, sold for $1,500

105 piece 1898 Old Baronial sterling silver flatware, sold for $2,600

81 piece 1941 Grande Baroque Wallace sterling flatware, sold for $3,240

111 piece Gorham 1948 Melrose sterling flatware, sold for $2,300.

Georg Jensen 1915 Acorn sterling silver flatware, 117 pieces, sold for $9,000

33 piece 1871 Audubon by Tiffany & Co. sterling flatware, sold for $4,175

Silverplate

Pair of Homan silverplate figural napkin rings (bird), sold for $150

James W. Tufts figural silverplate napkin ring (baby in cradle), sold for $515

Stainless Steel

Georg Jensen 1965 Blue Shark stainless steel flatware, 48 pieces, sold for $2,750

Handmade Beaded Jewelry Makes Unique Gift

Tue, 6 Feb 2007 22:59:08 -0400

St. Valentine's Day is responsible for many jewelry sales and you may be overwhelmed by gift choices and special sales promotions. After looking through a few jewelry sites and stores, you'll often find that the jewelry selections begin to look the same. This is because they often are the same.

Men want to find unique gifts for their ladies; gifts that will be appreciated and loved (so that she will love and appreciate you more). Imagine how delighted your special lady would be to own a one-of-a-kind handmade jewelry design whether it's your girlfriend, wife, mother or daughter. She will be delighted to know there isn't another like it in the world. You can't go wrong with original, one-of-a-kind handmade beaded jewelry.

So where do you find a truly unique jewelry gift at an affordable price, you ask? You needn't look any further than StormRising Designs.

I recommend you take a look at the selection from designer Camilla Walton of StormRising. Camilla designs and creates one-of-a-kind beadwork and beaded jewelry including necklaces, bracelets and earrings. She also creates a line of handmade fabric purses, beaded rings and watches. All at affordable prices.

Here is a preview of the lovely original designs you'll find at StormRising:

Below Left: Unakite gemstone donut necklace with mauve glass beads; and green and gold Czech faceted glass beads. Below Right: Matching handmade earrings for the Unakite necklace: Mauve and green glass beads. This pair is made with French wires but if this is not your preference, you can select to have this changed to clips, leverbacks or posts.

Below Left: Don't Go Breakin' My Heart handmade beaded necklace: Swarovski ruby and clear AB crystal beads with freshwater pearls, sterling silver clasp. Below Right: Cafe au Lait beaded necklace: Synthetic smoky quartz, Czech glass and "antiqued" freshwater pearls. Yummy!

Below Left: By the Sea art glass beaded necklace: Peruvian Opal, chrysoprase and bronze Swarovski crystal beads with unique glass seashell pendant. Below Right: Green Russian serpentine, black onyx, olivine and jet Swarovski crystal beads necklace. Sterling silver clasp.

Below Left: Hearts of Glass handmade bracelet: Amethyst glass hearts and Swarovski crystal pearl beads; two strands with pewter heart charm. Below Right: Persian Garden peyote beadwork cuff bracelet: Woven with gold-lined glass seed beads and dark green glass seed beads in Peyote stitch. Edge detail is Czech fire-polished glass beads.

Below Left: Aromatherapy Vial Pendant and Kyanite beaded necklace: Unqiue handmade vial pendant with stopper, borosilicate glass necklace. Steel blue kyanite stone, black onyx and Bali silver. Below Right: Fairy Dust Beadwork Spiral Rope Handmade Necklace: Lavender and gold seed beads woven into a double spiral beadwork stitch. The Peyote stitch slide is removable and decorated with a double row of seed bead fringe and Swarovski crystal beads. Sterling silver toggle clasp.

In addition to the one-of-a-kind unique jewelry available for purchase online, Camilla also accepts custom orders. If you don't find exactly the piece you want, don't hesitate to contact her. Many necklaces and bracelets can be resized and this information can be found with each item listing.

Camilla is currently offering a special Valentine's promotion through February 8, 2007. Visit her site for details. Be sure to check out her web site throughout the year for all your unique jewelry gifts which are sure to be a hit for any holiday or occasion! Sign up for her newsletter to receive special promotions available only to subscribers.

All of the above handmade beaded jewelry and much more may be found at StormRisingDesigns.com The latest designs may be found here

All jewelry designs and images on this page are owned and copyrighted by StormRising Designs.

Antique Recipes: Cold Desserts for Dinner - June 1896

Tue, 23 Jan 2007 01:31:27 -0400

Antique recipes for cold desserts from June 1896.

Date Meringue This is a delicate dessert, and may be quickly made in a case of unexpected company, if one has at hand the necessary ingredients. Beat the whites of five eggs to a stiff froth, add three tablespoonfuls of sugar, and one-half pound of dates, stoned and cut up fine. Bake fifteen minutes in a moderate oven. Serve, as soon as cool, with thick, sweet cream or a custard made with the yolks.

Strawberry Bananas Select six firm, good-sized bananas, split them open carefully, and remove the pulp. Beat the pulp to a cream, measure, and add half as many strawberries, one tablespoonful of lemon juice, three tablespoonfuls of powdered sugar, and one tablespoonful of sherry or orange juice. Mix well together, being very careful not to make the pulp too liquid, then fill the banana skins and stand them on ice. To serve properly, the bananas should be tied with narrow ribbons of green and dull-red. When strawberries are not in season, peaches, cherries, or orange pulp may be used, changing the flavoring accordingly.

Green Currant Pie Strip currants, two-thirds grown, from the stem; stew until soft. Sweeten to taste and pour into a pie dish. Dredge with flour or cornstarch, and add a half teacupful of seeded raisins to a pie. Bake slowly. Serve cold.

Caramel Pudding This is a dainty dessert for a hot day. Place a cupful of light brown sugar in a saucepan over the stove until it browns and has a caramel taste. Add a tablespoonful of butter and half a cupful of sweet milk and let it cook twelve minutes. Add to it nearly a pint of milk and two and a half tablespoonfuls of cornstarch, stirring constantly. When very stiff and well-cooked, remove from the stove, flavor with vanilla and pour into moulds. Serve with whipped cream.

Coffee Mousse A teacupful of the strongest and clearest coffee must be made, using a quarter of a pound of coffee to a teacupful of water. Put the coffee, when made, with two yolks of eggs and an ounce of sugar, in a double boiler, and stir over the fire till the mixture thickens; then let it get cold. Whip a pint of cream quite stiff, and add the coffee to it by degrees so that it is smooth and thick. Serve this either frozen or simply cold in teacups with saucers.

Gooseberry Meringue Boil two quarts of green gooseberries in a little water and some moist sugar; pulp them through a sieve, and lay the pulp at the bottom of a shallow pie dish. Beat up the yolks of three eggs and add to them three-quarters of a pint of milk; pour this on the top of the fruit, and place in moderate oven to bake. When nearly done, whisk the whites of the eggs to a stiff froth, mix in lightly one ounce sugar and pile it on the custard. Return it to the oven to brown.

Antique Recipe: White House Strawberry Shortcake 1896

Mon, 22 Jan 2007 23:16:11 -0400

Strawberry luncheons, festivals, fairs and teas, will be the popular entertainment throughout the month of June, as the berries may be had in abundance, and in their natural state are easily prepared, and without being a tax upon the hostess, and are for most people a tempting and delicious refreshment.

Mrs. Hayes once gave, while in the White House, a luncheon to Washington young people, of which they talked for years. [Hayes 1877-1881]

The table was laid in white linen, with a crimson carnation beside each plate. Strawberry vines and berries filled a low basket in the centre of the table. At either end stood tall crystal dishes heaped with strawberries lightly sprinkled with powdered sugar.

After the salads, rolls, peas, crabs and the usual dainty luncheon menu, strawberry shortcake, with whipped cream, was served. This delicious shortcake was Mr. Crump's recipe, and was made as follows:

White House Strawberry Shortcake

Into one pint of flour put a large teaspoonful of baking powder, and one-quarter of a teaspoonful of salt. Sift thoroughly. Rub into the flour four large tablespoonfuls of butter. Wet with a teacupful of sweet milk. Bake quickly in a hot oven. When well browned, spread with butter and berries, whole or mashed, cover heavily with sugar, and serve hot, passing a pitcher of whipped cream with the shortcake cut in cubes.

Another White House recipe for strawberry shortcake runs thus: One quart of flour; three teaspoonfuls yeast powder; one teaspoonful salt; half cupful best butter; one pint of sweet milk or water. Bake in four shallow pans; fill with strawberries lightly chopped in sugar with a knife - not bruised, but cut in pieces. Serve with the heated juice of one pint of berries and one cupful of sugar.

At any strawberry entertainment the chief feature of the table is the large dish of crimson berries, served in the French style, with their hulls on, garnished with their own leaves, and, if possible, with their tiny blossoms.

Related Article: Antique Strawberry and Berry Forks

June 1896

Fashion For The Coming Season by Helen Goddard - November 1895

Mon, 22 Jan 2007 22:34:19 -0400

The average woman has one street costume for the winter season, which must do duty for many occasions, and November is the month that is usually selected for making it, as the new styles by that time are sufficiently settled to present something definite in regard to those parts of the costume where fashion is apt to show decided changes.

This season the sleeve is the disputed point. The balloon puffs that have for many months held their own against the ridicule which assailed them are not so easily discarded for the close snug effects that have been heralded since mid-summer. Women have grown accustomed to them, and though they murmured at the extravagance in material, felt that a certain style was imparted to a gown by the extra number of yards which was fashioned into sleeves.

For this reason a modified arrangement in this part of the gown will be preferred by many to the extreme close style. This medium sleeve, which is shown by the sketch and for which a cut paper pattern is furnished, is the one which has been especially selected from French designers to meet the needs of those who have a new gown in mind, or the remodeling of an old one.

It has but one seam which is under the arm. The upper part is disposed in folds that droop from the shoulder, and the lower part below the elbow follows closely the outline of the arm. The shape and style of the sleeve will be found equally effective for velvet, silk or woollen materials.

A side view of the latest design for a dress skirt is shown by the sketch on this page. It gives the plain effect at the waist, both in front and at the sides, with the requisite fulness at the back; which gradually sweeps into flaring folds at the foot of the skirt. It should be faced here to a depth of ten inches with French haircloth, or one of the soft American finish which has been previously shrunk.

If over this haircloth facing a taffeta silk facing of the same depth is placed, it will give the silken rustle to the skirt which is so desirable, even if the main part of the skirt is lined with percaline.

The bodice coat that is shown by the sketch is of fashionable tailor cut, combining the vest, which provides for a variety in material and color, without detracting from the simplicity of the style.

The wide straps of the dress material decorated with rich fancy buckles, and the handsome buttons on the vest, provide sufficient decoration to give relief to the severity of the cut, while the flare at the sides and back of the bodice skirt gives that touch of style to the costume which a closer effect would lack.

The combination of this latest French design in bodice, sleeve and skirt is shown on the finished green street dress at the top of this page. The gown is a special design from one of the leading costumers in Paris, with whom arrangements have been made to furnish a series of designs in color for costumes and gowns, with cut paper patterns of the same.

Shown at Left - Top: Child's Winter Dress and Misses Street Dress. Bottom row: Misses House Dress and Child's Street Dress

House Gowns by L.E. Crittendon - November 1895

Mon, 22 Jan 2007 22:32:35 -0400

Women who do more or less of their own housework should have a neat and becoming gown, however simple, for the purpose. Calico is so cheap that one can afford plenty of it to make a waist and skirt of tidy fulness, yet one almost invariably economizes on material when purchasing prints, and gets but ten or twelve yards, when if one is above the medium size and height, fourteen or sixteen, should be the smallest number of yards purchased.

Do not seek too diligently for the color that "does not show the dirt," because if the dirt is there it is untidy. If you are replenishing your stock of prints this fall, get a foulard finished calico of red, with polka dots of white. This will always look bright and pretty, and needs no starch when laundered.

It should be made in one piece, or sewed together at the waist. Some women button the skirt on to the waist with four buttons and buttonholes, and this does very well, but there is a feeling of satisfaction in knowing that the waist and skirt are sewed together beyond all possibility of separation.

The skirt may be brought around past the middle of the front and fastened at the side, or, it may be fastened front with the front placket hole hooked together, and as one usually wears an apron with this dress, it does not much matter where it is closed.

Corsets, in these days of physical culture, should be laid aside for the morning tasks, so that the muscles of the waist can have full play. So a loose waist is better than a fitted one, as the latter loses shape so decidedly after it is laundered. Gathered into a fitted yoke with a very full ruffle over the shoulders, a turn-down collar and a white silk necktie under it, the skirt gored to the knees and ruffled from there to the feet, it makes altogether a pretty little gown, and an attractive bit of color behind the coffee-pot at the breakfast table.

A blue gown with big white dots is quite effective, or a blue and white striped print or penang, with solid blue collar and cuffs. This last is prettily developed in a Norfolk waist, belted with blue. If the waist comes down over the skirt, fasten with buttons and button-holes to the inside belt.

Wrappers, with the exception of bed and bath gowns, should be abolished as slovenly in the extreme. There is just as much comfort in a tea jacket and much more beauty.

A rich dark red one is made of Henrietta cloth with large soft sleeves and loose body. Its yoke, collar, sleeve bottom, below the puff, and skirt, are all trimmed with narrow black satin ribbon, and an old black chantilly flounce is ruffled full around the bottom of the yoke and over the shoulders. In moments of relaxation, the belt can be taken off, but kept near at hand, to be donned again at a minute's notice.

Another jacket is half fitting, and made of black Henrietta, trimmed with gold-colored ribbon. The bag front is made of black net, from an old gown, draped over a half yard of gold colored silk. The sleeves are in double puffs and separated with bands of ribbon.

For warmer days, they are made of figured challie, china silk, and from skirts of lightweight summer material, that may be frayed or worn around the bottom. With dainty furnishings of lace and ribbon, they are charming.

Table Decorations by Rose Seelye Miller, January 1893

Thu, 18 Jan 2007 18:36:45 -0400

In these days of aesthetic tastes great care is spent upon the table. Its napery, its dishes, its glassware are all the daintiest and finest the taste and finances of the owner dictate and afford. In summing up the dainty appointments of the table I neglected one of the most important factors of the table of today - its flowers. These are considered almost as essential as its other appointments; even our everyday tables are more attractive with the addition of flowers, though they may be few in number.

At a dinner given by a wealthy woman, the chief adornment of the table was a cut glass bowl filled with growing ferns. Not all may be able to afford the real cut glass, that scintillates from every facet like a clear cut diamond, but ferns are inexpensive, and a pot of them neatly adorned might grace the table of anyone in very moderate circumstances. One little woman whom I know grows her flowers in tin cans. These are unsightly, no one can deny, but her ingenuity and aesthetic taste for flowers enable her to manage these inartistic cans artistically. Not long ago I dined with her, and the centerpiece of her small table was a fine plant of Abutilon rosaeflora. It was beautiful; its tender pink bells, drooping from every possible branch, gave an added grace to the daintily served meal. Her linen was white, so that every piece of china showed off to its best advantage. The abutilon was placed simply upon a fringed napkin. The unsightly can was covered by a square of white tissue paper. The can is placed upon the center of a fringed square of the paper; the corners are then brought to the top of the can. A pink ribbon of the exact shade of the flowers ties it in place. And a flower piece, dainty, inexpensive, and durable has milady, the hostess.

The cut glass dish that held the growing ferns mentioned above was lined with tin foil. This protected the glass from the soil and it also gave it a brilliancy that would have been marred had the earth been visible through its clear transparency. Even this decoration is not as expensive as some, for most table flowers are evanescent in their beauty. But the ferns growing would adorn for almost any period of time, and lose naught of their beauty. Indeed, this would increase with their growth. The sylvan appearance of this decoration might be increased by placing the glass bowl upon a mirror and placing ferny moss around its edge. If desirable a bit of maiden's hair fern may be made into boutonnieres with any dainty little flower that is convenient, and placed at each plate.

A Narcissus Dinner table is adorned with Paper White and Grand Soleil D'Or Narcissus. The Paper White is a pure white flower growing in beautiful waxen clusters. Grand Soleil D'Or is a golden yellow with a cup of deeper gold. These two combine in fairest harmony.

Let the table linen be white with yellow border, the napkins to match, or if plain white napery is preferred, the doilies could have a dainty embroidery in wash silks, white, olive and golden yellow. Buttercups would be an excellent design. These could be powdered over the small doilies.

Have three ribbons matching the yellow narcissus in color start from one corner of the table. Let them cross the table diagonally in fan-shape and terminate in handsome bows. For a centerpiece have a piece of china silk laid in loose folds across the table; fern leaves may be scattered loosely and carelessly over it, yet in such a manner as to hold the folds of silk in their position. In the center place a low square glass dish; fill this with either growing narcissus or those cut and arranged as naturally as possible. They could easily be arranged as though growing by lining the dish with tin foil and filling with soil or moss, and setting the blooming bulbs therein. A single cluster of Narcissus biflorus with a tiny bow tied with white baby ribbon may be placed at each plate. The biflorus Narcissus grows in couplets, just a pair of flowers on a stem; the flowers are white with a golden cup. The combination is in perfect harmony with the other decorations. The lamp shades may combine the two colors white and yellow, or be a solid color. If one can have it, china with yellow borders would be very pretty; but lacking this, use that of pure white. White china is always dainty and in good taste.

Another pretty narcissus decoration which may figure for a five o'clock tea is made of the Narcissus poeticus. This is one of the handsomest of the family. Flowers are pure white with a crimson cup, which makes their beauty very striking.

Let the table or tables be arranged with white napery, with embroidery to match the hue of the center of flowers. In lacking this, pure white will not be inharmonious. Let the floral decoration be simply a goodly bunch of the narcissues arranged loosely in a vase of cut glass and silver. China to harmonize adds greatly to the general effect.

A lunch is now frequently given upon a bare table. In this case the table must be a handsome one and highly polished. Supposing it is of polished walnut and the dishes of a rich brown color. Plenty of glass and silver harmonize very prettily with a bare table. In some cases a handsome centerpiece nearly covers the table; in other cases only about the usual sized centerpiece is used.

A very rich decoration is made with a centerpiece of rich red China silk laid in folds, upon which are placed with careless care a number of single dahlias. A tall siver epergne occupies the center and is filled with dahlias in rich browns and reds to harmonize with the table and central piece. This decoration may be varied to suit the season and convenience of the hostess.

Yellow makes a very striking decoration for a bare lunch table if the table is of polished walnut. A handsome centerpiece of yellow-brown silk with ferns scattered upon it, a low cut glass bowl filled with Pearl roses, makes a very unique and rich-looking table.

It is more difficult to set a bare table effectively, as so few chinas harmonize therewith. A polished oak table is nearly covered with a handsome centerpiece of silk in harmonizing hue. Bronze dishes are used, and a floral piece of yellow-brown chrysanthemums occupies the center of the table. Smilax is trailed over the edges of the cut glass bowl and trails its green length riotously over the table. In many cases the lunch harmonizes in main point of color with the table decorations. Pink forms a lovely combination with white, and pink flowers are almost always obtainable in the inexpensive kinds. White napery is chosen for the cloth, this of the finest and handsomest available. A handsome centerpiece of linen with elegant drawn work border is used. Napkins and cloth are embroidered with monogram or initials. The doilies have a carnation pink design powdered over them; carnations are chosen for the floral decorations. These are used only in the tenderest, clearest pink and pure white. A very pyramid mound is arranged in the center; smilax is used for a set-off. A single white carnation with bit of smilax is placed by each lady's plate, while a pink one arranged similarly is by each gentleman's.

There are endless varieties of decorations if one has a long purse; the variety and beauty of the table adornments can hardly be told. A house conservatory, too, affords ample means for charming table decorations, while even the woman with a few pot plants, if they are thrifty, need not be without an artistically adorned board. These little graces add so much to life; a flower, a pretty dish, a bright face and pleasant word may make the whole day bright. It is worth trying, for I believe children brought up in a well ordered home, seated at a daintily-appointed table are easier taught good manners if all the appointments are dainty; the clean linen, bright silver, shining glass and smooth dishes, with a bit of flower for the center. I think her wee majesty or the baby king soon become used to dainty things and learn a pride in them themselves. Accidents may happen with little folks at the table. Philip may get a drop of fruit juice upon the cloth, or Baby may upset her milk. They will not mean to do it, and will soon learn manners in accordance with their surroundings. If children are given oil cloth bibs, trays, etc., they soon learn that they are not expected to be neat and dainty, and they will fulfill the expectations of their elders by spilling milk, dribbling their berry juice, dipping their fingers in their food and decorating their faces, etc. Let them know that they are expected, not to be little gentlemen and ladies, but sweet-mannered little children, and they will respond to gentle measures. When an accident does occur, but be sure it is an accident, do not scold, but pass it off as cheerfully and with the same gentle tact you would use had it been a loved guest who had committed the error.

Free Antique Crochet Pattern: Sailor Collar

Wed, 17 Jan 2007 21:08:10 -0400

Free antique crochet pattern for sailor collar and cuffs from 1892.

To make the wheel: Make 12 chain. Join.
First Round One chain, 24 singles under the ring.
Second Round Seven chain, skip 1 stitch, 1 double into the next * 4 chain, skip 1 stitch, 1 double into the next. Repeat from * 9 times, 4 chain, slip stitch into third of 7 chain.
Third Round One chain, 1 single into first 2 stitches of 4 chain, 3 chain, 1 single into next 2 stitches, * 1 single into first 2 stitches of next 4 chain, 3 chain, 3 singles into next 2 stitches. Repeat from * 10 times. Join with slip stitch to first single.

In joining the wheels, join center stitches of 3 points on 1 wheel to center stitches of 3 points on next wheel with single, making the back of the collar 9 wheels in width and 6 in depth, and the straps over the shoulder 3 wheels in width and 5 in length.

For the edge around the neck: One single in first point on first wheel, * 3 chain, 1 single in next point, 3 chain, 1 single in next point, 7 chain, 1 single in first point on next wheel. Repeat from * all round the neck, excepting between fifth, sixth, eighth and ninth wheels at corners, make only 3 chain. 2nd Row One single into each stitch of first row.

Make cuffs to match, 8 wheels in width and five in depth, making an edge on the bottom the same as round the neck of the collar.

Antique Ad (left): Ladies Work Box 1892

Made of wood with fine silk plush, and lined with fine sateen in contrasting colors. It is ornamented by a handsome nickel clasp. It is 7 1/4 inches long, 5 1/4 inches wide, and 3 1/4 inches high. The box is furnished with a silver-plated thimble, a pair of scissors, one crochet needle, one bodkin, and one tape needle, all of ivory, and is of sufficient size to contain all that is necessary for a lady's sewing or fancy work. It is a beautiful ornament, as well as a very useful article, and it is a dainty receptacle for sewing implements, quite worthy a place in the most charming boudoir.

Elegant Table Silverware: Latest Designs for 1892

Wed, 17 Jan 2007 20:28:30 -0400

Reported as the latest styles and designs for silver tableware in December 1892.

Shown in this antique ad: Handsome silverware in the latest styles and designs, coin silver plated. Five Bottle Revolving Dinner Caster: Height 15 inches. Engraved rim; handsomely ornamented handle. Handsome bottles with silver-plated caps. Pickle Caster: Height 11 inches. Width at base 4 1/2 inches. Glass bowl with plated cover, finished in polished silver. Base handsomely engraved and finished in polished silver. Sugar Bowl: Height 10 inches. Width at base 6 inches. Glass bowl with silver-plated cover, elegantly engraved and finished in satin and polished silver. Handle and feet ornamented. Base in satin and polished silver finish. Butter Dish: Height 7 1/2 inches. Width 6 1/4 inches. Base in polished silver. Cover satin finished with engraved rim and ornamented top. Cake Basket: Height 11 inches, including handle. Width 9 inches. Handsome stand in polished and satin finished silver. Bowl in polished silver, elegantly engraved. Berry or Fruit Dish: Height 8 inches. Width of bowl 7 inches. Elegant stand in polished and satin finished silver handsomely ornamented. Glass bowl.

Dining Room Decor: Homemade 1892 Sideboard and China Cupboard

Wed, 17 Jan 2007 20:18:28 -0400

The combination sideboard and china cupboard, the subject of the two illustrations, was made by a carpenter under the directions of the designer, for a dining room having only one closet, and that a small corner closet built to complete the octagon form of the room. In this instance the sideboard was made of clear white pine, and the finishing and decorating done by the ladies of the family. The woodwork having all been well sandpapered to a nice smoothness, an oak stain was prepared. Raw sienna ground in oil was purchased, a one-pound can being more than sufficient, a little bronze-green ground in oil, and some turpentine to thin them; raw sienna gave the prominent tone, a little bronze-green was added to give an old oak effect. The stain was rubbed in with a bit of soft woolen cloth. A little brown Japan added to the stain improved it, and gave a slight gloss to the wood, helping also to fill the pores.

The illustration at right shows the combination sideboard and cupboard as it appeared when first in use, that is, previous to its intended decoration. It will be seen that it has large shelf space to accommodate china and glass, both in the upper and the lower part, the latter especially, the shelves being both wide and deep. The shelves of the upper part have mouldings for holding plates in their places, and the intention is to put a row of brass hooks on the under side of one shelf for the hanging thereby of the handsomest cups.

Between the upper and lower parts of the cupbaord, that is, on the top of the base portion, there is ample space to stand extra plates, dishes, or saucers needed for dessert. Ordinarily, a two-handled bamboo tray stands in the middle of this space and holds two caraffes or water bottles set in old-fashioned fluted silver "coasters" or decanter stands; also two heavy old English cut glass decanters, one near each end, and a china open-work fruit basket, as seen in the large illustration. The lower part holds a china dinner service, while the upper part with its glass doors reveals the best china of the house, blue and white, and red, blue, green and gold porcelain, also the cut glass dishes, etc. The gay colors of the china are well thrown out by the old oak tone of the wood, and the pretty forms of cups and pitchers and odd-shaped dishes, combine to make this sideboard an attractive feature of the dining room.

The first illustration shows the empty cupboard and sideboard after its decoration is completed, and is thus drawn so as to concentrate the attention on its ornamentation as well as construction. It will be seen that the edges of the shelves are ornamented, as also the outer edges, beyond the doors and the panels of the lower doors. The ornament displayed is painted in coach-black with a fine brush. There is also painted ornament around the base escutcheons. As all the lines of this sideboard are straight and severe, the ornamentation takes the form of curves and flowing lines, yet follows the line of construction, according to the canons of good taste. The drawers for holding knives, forks and spoons, which by the way should always be lined with velvet or canton flannel, and for the table cloth and napkins, are also ornamented by painted designs, and swinging handles of bronze have been added, replacing the knobs first in use.

Originally published December 1892

Dining Room Decor: Frieze Decoration 1892

Wed, 17 Jan 2007 20:17:09 -0400

An effective design for the frieze of a dining room, whose walls and ceiling are of a light soft red inclining to a creamy red, is a decoratively drawn grapevine with life-sized branches, stems, leaves and grape clusters. The room referred to was colored with powder colors mixed with a very thin paste. The colors employed formed, for the leaves, soft browns and yellows with touches of dull red, reddish brown for branches and stems, and soft reds for the fruit clusters. Some leaves show yellow-greens, as seen in the autumnal coloring of the vine. The treatment is decorative, hence the fruit is not colored to imitate nature, nor are the leaves, except insofar as the autumnal colorings harmonize with the gray ground of the frieze, and the soft yellowish old-red of the walls. The characteristics of the grape vine are retained, but the vine is arranged to conform to the limits of the frieze space and the octagonal shape of the room.

A departure from the strictly conventional is made in this special room to meet a special need, namely, to conceal a large water stain on the ceiling at one end of the room. Here the vine is carried up from the frieze to spread over the large stained area in a mass of foliage and stems, and as the coloring of the leaves and vine are soft, and blend harmoniously with the ceiling color, the effect is pleasant and artistic.

The colors for painting the frieze are the ordinary powder colors such as the one you can buy in a paint shop, Spanish-brown, Indian-red, yellow-ochre and ultramarine-blue. The medium for their mixing is a thin gum-arabic solution, in which they must be ground patiently with a palette knife until they are very smooth indeed. An excellent way, however, to grind them well is to put the colors and gum in a porcelain mortar and pestle, working it in the mortar with a circular motion.

To test the color dab some on a piece of stout, white paper and dry it. If on rubbing the dried colored surface with the finger the colors come off, there isn't enough medium, so you must add more gum-arabic solution. If the color flakes off in patches, there is too little color and too much gum. By drying the color one can also test whether it is too light, too dark, the color you desire or something unsuitable for your purpose.

Originally published in a Ladies magazine 1892

1893 World's Fair Silverplate Souvenir Spoons

Tue, 9 Jan 2007 13:07:54 -0400

The Leonard Mfg. Co. in Chicago offered Victorian ladies great deals on sets of silver souvenir spoons commemorating the 1893 World's Fair. In 1895, a set of 6 souvenir spoons was offered for 99 cents. The original price on a set of 6 was $9.00. With the purchase of 6 sets at 99 cents per set, the buyer could choose a silver cake basket, berry dish aka bride's basket or another set of spoons as a premium.

Description for the spoons shown with this antique ad (right):

The spoons are standard after-dinner coffee size, heavily coin silver plated, with gold plated bowls. Each spoon has a different World's Fair building exquisitely engraved in the bowl, and the handles are finely chased, showing a raised head of Christopher Columbus, with the dates 1492-1893, and the World's Fair City. The set is packed in an elegant plush-lined case.

After-dinner coffee spoons are about 4 1/4 inches long. The buildings on the spoons are from left to right: Manufacturers and Liberal Arts; Machinery Hall; Administration Building; Transportation Building; Art Palace and Fisheries Building.

The ad further states: An inexpensive gift that will give pleasure and be of utility, and at the same time suggest appropriateness.

Also printed with this antique 1895 advertisement were letters from satisfied customers:

June 27, 1895

Gentlemen:

I received the spoons O.K. and am more than pleased with them. I am delighted. I presented one set as a bridal present, and they attracted more attention and admiration than any of the other presents. Enclosed please find post office order for the amount of $6.00 for which you will please forward six sets of your "World's Fair" souvenir spoons and the cake basket, which you offer as a premium for same.

Lillie V. Croft
318 Fayette St.
Staunton, VA

------------

July 2, 1895

To the Messrs. Leonard Mfg. Co.

I received the spoons and berry dish in good condition. Many thanks for your kindness. Please find money order for six more sets, with which you will also send the spoons as premium. By so doing you will oblige.

Mrs. Dr. August Horn
732 W. Mulberry St.
Baltimore, MD

------------

July 8, 1895

Gentlemen:

I received your card this morning in regard to the spoons sent us. The spoons came all right, and we were well pleased with them. Mrs. Seckner showed them to a few of her lady friends, and all wanted them, but all did not feel as though they could take them.

Rev. H.D. Seckner
Fort Morgan, Colo.

For more history about antique American silver souvenir spoons and spoons for sale, see SouvenirSpoons.com

The Most Popular 1847 Rogers Bros. Patterns in 1896

Tue, 9 Jan 2007 00:11:00 -0400

According to 1847 Rogers Bros., its most popular silverplate flatware patterns in 1896 were Vesta, Shell and Etruscan, as shown in the antique ad below. The 9 inch knife as shown in the ad was only available in the Shell pattern.

Patterns from left to right: Shell Teaspoon and Dessert Spoon. Vesta Teaspoon and Dessert Spoon. Etruscan Teaspoon and Dessert Spoon. Shell Fork and Knife.

Popular Fall Fashion for 1896 - What Victorian women were wearing when these flatware patterns were popular.

As we note the different changes from season to season, it is curious to find that black costumes are seldom out of style. This fall there is a wave of popularity for black, which extends not only to dress materials, but to trimmings, ribbons, garments and hats.

Black is now so generally worn, that, outside of nun's veiling, crepe cloth, and tamise, there is hardly a distinctively mourning material.

The separate skirts and waists are still in high favor, though there are more costumes in one material in preparation this season than have been noted for many months.

Cheviot-finished serge and the heavy corded mohairs make serviceable costumes, and are desirable for separate skirts. They wear well, clean nicely, and are suitable for shopping, travelling and general utility.

Winter Dress (left) of black and cardinal illuminated woolen material. Skirt plain. Round, plain bodice of the material with wrinkled black velvet belt. The bodice opens over a cardinal silk vest, only about an inch of which is seen between the opening, and is faced back about two inches with black velvet. It is closed with loops of black cord and ornamented buttons. A shoulder cape of the material opens from beyond the velvet facing and extends across the back. It is trimmed with a band of black velvet. The high flaring collar at the sides and back is of the material, trimmed in the same way, and a plain collar of the material is placed inside of this. The sleeves are long, close-fitting, and bell-shaped at the wrist, and cut with small puff at the top.

Street Gown (right) Material, mixed Scotch goods, showing brown, green and blue effect. Plain skirt. Round bodice, with wide box pleat in front giving the blouse effect, and an added short, circular basque. Yoke trimmed with blue velvet, edged with a narrow Prussian lamb band. Collar of blue and green changeable silk, made with flaring side bows. Sleeves long, close, with an added short puff.

Popular items reportedly seen in stores in the Fall of 1896:

Long hat-pins having an enamel top.

Bird-of-Paradise feathers of artistic shadings.

Collars of black lace edged with a frill of white Valenciennes.

Bolero collar and corselet of velvet to wear over a woolen or silk gown.

Belts, collars and band trimming of white kid ornamented with tiny buttons.

Veils and boleros, and waists elaborately trimmed with medallions.

Silk petticoats trimmed with ruffles edged with a pinked ruche below a festooned ruffle of lace.

Hat ornaments consisting of a rosette of narrow ribbon and feather aigrette.

Black leather toilet-bags finished with brass, containing cut-glass and silver toilet articles.

Waterproof dress bindings and facings for bicycle suits.

Silverware Care - Victorian Household Tips

Mon, 8 Jan 2007 20:44:05 -0400

The following tips for silverware care were found in a Victorian era ladies' magazine from 1896. A reader wrote in to share her time-saving tips for keeping silverware shiny and ready for use at a moment's notice.

The Care of Silverware

As only the few can afford a butler, or a maid whose special duties are the care of the silver tableware, it may interest many readers of this journal to hear of my labor-saving plan for keeping spoons, forks, ladles, etc., not in constant service, bright and ready for use.

When the articles are thoroughly washed and wiped dry - dry beyond a suspicion of dampness - wrap each in tissue-paper or chamois-skin, not letting the spoons or forks touch one another, and slip them into a clean, dry, self-sealing fruit jar, and seal until air-tight.

Quart jars will hold teaspoons and short forks. Two quart jars will accommodate tablespoons, the longer forks and ladles. I have found articles put away in this manner to remain bright for eight months. The saving of time and trouble that the method affords when unexpected "company" comes, will be apparent to all.

If one has a number of jars, it is a good idea to label the contents of each to avoid confusion in getting articles that one wants; for it is seldom that it is necessary to use all the silver at one time. J.E.J.

Fortunately today we have both new and vintage flatware chests with anti-tarnish linings. I've kept silver flatware tarnish-free in vintage silverware chests for more than a year.

Victorian publications offered incentives for Victorian ladies to acquire silver flatware with interesting marketing techniques. Here is an offer for a set of 6 silverplated orange spoons in exchange for referring new subscribers to the 1896 magazine in which the ad appeared. For referring 2 subscribers, she would receive a set of 6 orange spoons by 1847 Rogers Bros., each spoon in a different pattern, and in a velvet-lined case.

Also offered in exchange for referring new subscribers was a Child's Fairy Set by 1847 Rogers Bros. which consisted of a knife, fork, spoon and napkin ring. This child's set also came in a velvet-lined case.

Free Vintage Postcard Images - Happy New Year

Fri, 5 Jan 2007 00:00:01 -0400

Here are a few vintage and antique New Year's postcards from our collection. Feel free to save these postcard images to your computer for making your own greeting cards, decoupage, scrapbooking and other crafts.

Watch for more vintage postcards and other free vintage graphics coming up throughout the year.

Happy New Year!

Current Silver Exhibitions - January 2007

Wed, 3 Jan 2007 20:31:15 -0400

Georg Jensen Silversmiths
140 examples of the Danish silversmith's flatware and holloware, through March 2007.

Irish Silver
An ongoing exhibition of 18th century examples of Irish silver.

Both of these exhibitions are located at:

The Philadelphia Museum of Art
26th Street and the Benjamin Franklin Parkway
Philadelphia, PA
(215) 684-7860

Hours: Tuesday through Sunday 10:00 a.m. - 5:00 p.m. Closed on Mondays.

Recent Silver Auction Prices - December 2006

Wed, 3 Jan 2007 19:52:55 -0400

Antique silver prices realized at online auction:

Georg Jensen "Blossom" Pitcher, sterling silver, measures just under 7 inches, sold for $2,550

Victorian Silverplated Figural Napkin Ring by Simpson, Hall & Miller. Figure of child and dog, resilvered piece, sold for $3,025

Gorham Puff Box, commonly referred to as a "dresser jar", figural art nouveau lady on the sterling silver lid, sold for $381

Georg Jensen "Acorn" Sterling Flatware, 95 piece set sold for $3,959

Tiffany & Co. "Chrysanthemum" 4 piece Sterling Tea Set, sold for $4,322

Victorian Figural Napkin Rings

Tue, 31 Oct 2006 01:07:20 -0400

Figural napkin rings originated in the United States and were produced for children of the Victorian era. Victorian children were provided with fun and interesting utensils and silver tableware made just for them. Most 19th century silverware manufacturers produced figural napkin rings which often featured animals and children at play.

Shown at left is a Victorian silverplated napkin ring with cherubs.

Anyone with children knows they aren't very interested in learning boring table manners and we rarely indulge them with fancy table utensils of their own. Victorians may have been smarter about raising children than we are today. Figural napkin rings must have been very entertaining for the children and also made them eager to learn proper etiquette. And it likely kept the children's imaginations occupied while the adults discussed uninteresting topics at dinner.

Below are silver manufacturer catalog images of silverplate and sterling figural napkin rings.

Below Left: Goat pulling a cart silverplate napkin ring. Right: Child with butterly silverplate napkin ring.

Below Left: Children with chair silverplate napkin ring. It is not immediately obvious this one is a napkin ring. Right: Pair of dogs on either side of this sterling napkin ring.

Below Left: Sterling dog napkin ring. Right: Silverplate ring with girl pulling a cart.

Below Left: Horse and chariot silverplate ring. Right: Boy sterling napkin ring.

Some figural napkin rings, as shown at left, had bud vases attached. The bud base was usually made of enameled glass. Few of these survive.

When I was a child I had my own silver napkin ring, as did my siblings. They were not figural; a bit more modern. Each was a different design and appropriately monogrammed. The napkin rings were gifts from our grandparents who grew up in the late Victorian era and continued to practice most of those traditions throughout their lives. We used our napkin rings daily but I knew of no other family which did the same. I suppose it made us feel like oddballs. Everyone else was either using paper napkins or cloth napkins without a napkin ring. I still have my childhood silver napkin ring but it's on display - never used. Some use napkin rings today moreso for decorative purposes than for function. Victorian children were required to learn how to properly fold a napkin before returning it to rest in the ring.

Adult collectors treasure figural napkin rings but most don't use them. Some figural napkin rings are extremely desirable. A silverplated cherub napkin ring by Wilcox recently sold for $2,251.

Reed & Barton has a line of Victorian Revival Silverplated Napkin Rings. You can find them here for about $30 each. These are new designs, not reproductions of the original figural rings.

Silversmith Jim Mackie of Art Craft Silversmiths in Portland, Oregon creates replicas of the originals. Visit his web site to see the exquisite collection here.

October 31, 2006

Vintage Flatware Napkin Rings

Sun, 24 Sep 2006 16:09:27 -0400

One of the many new uses for old silverplate flatware is to have pieces fashioned into napkin rings. Often old silverplated flatware is worn on the tines and bowls but the handles are in great shape making them perfect for recycling. Silverplate manufacturers generally did not produce napkin rings to match their flatware patterns so this is a great way to add a nostalgic vintage flair to your table settings.

Here is a set of 4 napkin rings expertly crafted from antique and vintage silverplate flatware available at Better Homes and Gardens. Each napkin ring is a different flatware pattern adding a little diversity and more interest to your dinner table. Only $14.95 for the set - while supplies last - Free Shipping.

I also found this ornate silverplate 3-piece serving set in a classic Kings style pattern, also at Better Homes and Gardens. It comes in a black velvet lined box. Reduced from $29.95 - NOW $14.98 while supplies last. Free Shipping.

As we find great deals on products from other sites that we think our readers might be interested in, we'll post them here on our blog from time to time. Keep watching for more shopping deals and ideas for holiday gifts, dining and entertaining!

Posted September 24, 2006

SilverCollect Adds Google Checkout Payment Option

Sat, 16 Sep 2006 18:45:16 -0400

SilverCollect.com is pleased to announce that it has added Google Checkout as an additional payment processing option for your shopping convenience. Shoppers may select any one of the following payment options during checkout:

Credit Card (Visa, MasterCard, Discover and American Express)

Money Order

Check

Telephone

PayPal

Google Checkout

Buyers may continue to use our regular secure checkout to process orders as always using one of the traditional payment methods above. Just select our Checkout Button:

If you wish to use Google Checkout, select it as your payment method and then click on the Google Checkout button:

You may then process your order using your Google account. Google Checkout accepts Visa, MasterCard, Discover and American Express.

Google Checkout is a fast, secure, and convenient way to shop online. Google Checkout makes online shopping easy by providing a single login for purchases from participating merchants. That's right...with one single login, you can purchase from multiple stores and track all of your purchases from your Google account. If you do a lot of shopping online, this is a big timesaver. You no longer need multiple user accounts and passwords to shop with different merchants. Currently, only buyers with a U.S. billing and mailing address can make purchases through Google Checkout.

To learn more about this new payment system, please see Google Checkout

September 16, 2006

Stainless Flatware - Replacing the Family Silver?

Mon, 4 Sep 2006 00:07:45 -0400

For hundreds of years, families have treasured the silver flatware passed down from Mom or Grandma. There is a relative newcomer catching up and on its way to becoming one of America's favorite family heirlooms.

This new family heirloom is the stainless steel flatware set your mother or grandmother passed down to you. Just as the family silver of yesteryear brought back cherished childhood memories of an ancestor, many families are finding that the stainless set they remember as children brings back the same type of memories.

Sterling silver and silverplate flatware sets are still being passed down from mother to daughter. However, we have seen a significant increase in the number of people requesting replacements for an ancestor's stainless set. In fact, 50% of our customers at SilverCollect.com are completing stainless sets received either from a family member; or for a set they received as a wedding gift and wish to pass down. There are also collectors of stainless patterns from a particular era or from a particular flatware designer such as Jens Quistgaard, for example. A collector may be attracted to the high quality of craftsmanship found in the vintage flatware, or to the design - or both.

Unfortunately for those trying to complete these flatware sets, the patterns have been discontinued more often than not. It can be difficult to locate vintage and discontinued patterns in excellent condition. Patience is required as it can often take years to complete a set. And for the more popular patterns demand is high, supply is low, so you may find yourself paying more for stainless than for sterling silver.

Here are a couple of tips to ensure that you maintain a complete stainless set; and to create a family heirloom to pass on to your children:

If your pattern is still in production, buy extra pieces before it is discontinued. After discontinuation, supply can quickly become depleted; and prices can quickly go up.
When you find pieces in great condition for your discontinued pattern, buy as many extra pieces as you can afford. It may be the last time you see replacements in your pattern.

It's a good idea to have extra pieces of flatware on hand because some pieces will inevitably become "lost" or damaged. Forks are used the most so tend to get "lost" or damaged before the other pieces. They are generally harder to find and often more costly to replace. Teaspoons have a tendency to mysteriously disappear too.

Above all, just take care of your set. Use it but don't abuse it. It is relatively easy to do, particularly in comparison to sterling silver or silverplate. Silver can be relatively carefree if used regularly, but most people just don't use it daily. Click here for more about Stainless Steel Flatware

Custom Handcrafted Wine Glass Charms

Sat, 2 Sep 2006 00:24:09 -0400

Want to make it easy for your guests to keep up with their drinks? Want to make it fun too? Sam of Eclectic-Elements has the answer with unique, handcrafted wine glass charms - jewelry for your wine glasses.

Custom designed and crafted by Sam in Albuquerque, New Mexico, these drink identifiers will delight you and your guests. Think about it, no more abandoned drinks! Your guests will also feel more relaxed and secure knowing they aren't drinking from another's glass.

Pictured Above: Bunco - 8mm acrylic dice beads and seed beads.

Also known as drink markers, these wine glass charms may be purchased in sets of 6, 8, 12 and 14. Sam offers several designs from simple to funky to elegant. Your family and friends will want to know where you got these unique glass charms, so go ahead and buy a few sets for gifts!

Pictured at left: Wine glass charms are a great way to dress up your dinner table. Note how the wine glass charm shown on the inset would dress up this place setting.

Check out the images below for more designs from Eclectic-Elements.

Below Left: Asian - made with Asian symbol charms and seed beads. Below Right: Simple - Matte Crow beads and seed beads.

Below Left: Elegant - glass beads and seed beads. Below Right: Geologic - semi-precious gemstone stone chips and seed beads.

Below: Mah Jongg - tiny plastic novelty Mah Jong tiles and beads.

Wine glass charms are made with stainless steel memory wire and lead free, food safe pewter spacers.

Click here for Wine Glass Charms Be sure to check out all the wonderful handcrafted jewelry at Eclectic-Elements.com

Unique Silver Tea Infusers

Fri, 1 Sep 2006 20:27:36 -0400

Are you a collector of tea accessories with a particular passion for tea ball infusers? Can't seem to locate the shape or design you want? No problem...you can have a one-of-a-kind sterling silver tea infuser made just for you. And there won't be another like it in the world!

Kevin Ard, an American artisan is one of the few in the world who exclusively makes tea accessories. He designs and crafts infusers out of sterling silver or gold depending on the client's preference, sometimes using both metals for a piece. The infuser can even be adorned with jewels! Ard's unique tea infuser designs are hand-crafted works of art which are beautiful, functional and precise.

Above Left: A commissioned tomato design, 1.75 inch diameter, additional holes in the bottom.

A project begins with discussions with a client to get an idea of the shape and design the client envisions. Armed with this information and inspiration, Kevin begins drawing. He presents several drawings to a client for final selection of the design.

Once a design has been finalized, Ard begins the tedious process of making the components. Each component of the finished piece is handcrafted with the exception of the chain. He uses a process to ensure the infuser is strong, durable and will last for many, many years. He particularly enjoys knowing that his clients use his designs. These one-of-a-kind infusers are sure to become treasured family heirlooms and passed on to future generations.

Left: A silver and gold case adorned with gold tea leaves and genuine blue topazstones. The cap twists off to reveal a modern tea infuser (see additional image below). The leaf design is repeated on the infuser's smaller lid which is securely stored inside the case. 1" diameter, 3" in length.

Kevin Ard's silver infusers make a great cup of tea which he personally tests before passing the infuser on to his client. Ard's tea infuser designs range in price and begin at around $900. He never reproduces a design.

Below: The silver and gold tea leaves case with infuser.

Below: Sterling silver tea infuser with raised gold dots and carnelian cabochon stones; the swirl pattern offsets the clean lines and smooth design of this piece. Approx 1.25" in diameter and 3" in length

More information about the artist and how to order a silver tea infuser or other tea accessories may be found at KevinArd.com

Designs and images are owned and copyrighted by Kevin Ard.

Antique Silver Tea Ball Infuser

Fri, 1 Sep 2006 00:23:03 -0400

The silver tea ball was very popular in American homes, particularly in the late 19th century. Competition among silver manufacturers and silversmiths was fierce as each attempted to outdo the others with the most attractive and fanciful shapes.

Left: Antique Gorham sterling silver tea ball infuser in the shape of a tea pot. The teapot shape is a favorite among many collectors today.

The disposable tea bag was invented in the early 20th century which led to the demise of the sterling silver tea ball's popularity. If you are interested in collecting these little gems, there aren't many around so you may have to be patient. You can expect to pay from about $100 to $300+ for an antique silver tea ball. Price depends on condition, maker and shape.

Below: Group of tea balls from a Whiting Manufacturing Co. catalog

Below Left: Victorian silverplate tea ball with stand by Meriden B Co. The tea ball and tea ball holder were sold separately. Below Center: Satin embossed sterling silver tea ball. Below Right: Daniel Low & Co. Tea Ball

Recent Silver Auction Prices

Thu, 31 Aug 2006 21:58:04 -0400

Antique silver prices realized at online auction:

Gorham Strasbourg Sterling Asparagus Tongs - $1,502.75

Gorham Mythologique 85 Piece Sterling Flatware Set - $4,100

Tiffany Persian Sterling Flatware Service for 12 - $29,500

Victorian Silverplate Figural Baseball Napkin Ring, Pairpoint - $3,106.56

Gorham Versailles, Set of 4 Sterling Dinner Forks - $601

Tiffany Bamboo 69 Piece Sterling Flatware Set - $8,000

Antique Silver Bride's Basket

Wed, 2 Aug 2006 15:29:38 -0400

What is it and what is it for?

What is commonly referred to today as a bride's basket was originally called a berry dish and used for fruit. Other names used to describe these silver and glass items were fruit baskets and fruit bowls. Those without overhead handles were fruit stands. The term "bride's basket" evolved because a fruit or berry bowl with stand was a very popular gift for the bride-to-be in the 19th century.

During the 1880s, fancier glass inserts began to appear, and the styles available were numerous by the 1890s. American silver and silverplate manufacturers used glass inserts produced in both the United States and Europe. The makers they originated from were not meticulously documented by the silver manufacturers as they were more concerned with their silver stands.

Over the years, many glass inserts have been separated from the stands due, in part, to the glass collector's interest in the art glass only. Today, there seems to be gaining interest among collectors in keeping the original pieces together or trying to "marry" or match a glass insert with an appropriate silverplated stand based on documented images from the original manufacturers' catalogs.

Left: Silver manufacturers included limited descriptions of the art glass in their catalogs. These are identified only as "colored glass" and "pink glass"

Sometimes the cake basket is mistaken for a bride's basket. Generally, cake baskets have hinged handles and are movable whereas the bride's basket handle is stationary. Cake baskets did not have glass inserts.

The 1847 Rogers Girl

Wed, 21 Jun 2006 22:40:55 -0400

From 1899 until 1909, International Silver used a girl's head with bonnet in advertising campaigns. In 1909 Advertising Manager, William G. Snow, developed his idea of using a full-size, real model costumed in 1847 attire. The 1847 Girl toured the country advertising silverware, and appeared in vaudeville theaters, jewelry stores and events where she handed out silver spoons, postcards and other items to her adoring fans.

The 1847 Girl made quite an impression. A reporter for the Lima, Ohio Democrat wrote:

There was a stir of excitement, a craning of necks, at the dedication dinner of the Grace M.E. Church recently, and everyone turned toward the door, in which was framed the figure of a young girl in the quaint, picturesque costume of long ago. She had seemingly stepped from the frame of some portrait of ante-bellum days, and as she was escorted to a place at the table she curtsied right and left with charming grace. Whispered comments, exclamations were unsatisfied until someone exclaimed, "It's the Rogers 1847 Girl."

After her appearance at the National Retail Jewelers' Convention in 1911, the following was reported in the Richmond Times-Dispatch:

She is a comely damsel arrayed in the fineries which delighted great-grandmothers when they were girls, and looks like a character in a Mary Johnson novel. She wears the fichu, bodice and poke bonnet of the ante-bellum period as if to the manner born - a costume which is reinforced with silk mitts and the tiniest bit of black courtplaster beneath the right eye. She takes your name, smiles a Louis XIV smile, and presents you with a pretty silver teaspoon bearing the firm's advertisement.

Mothers across the land sent photos of their children wearing 1847 costumes to Mr. Snow hoping to be chosen as the next 1847 Girl. The costumes became so popular, International Silver retained the Butterick Company to produce a complete set of patterns with directions for making the 1847 Girl costume in three sizes, and were distributed to "1847 Girl" sewing circles. The 1847 Girl remained popular into the late 1930s and starred in a radio show.

Below: A bronze coin token (1 1/4 inch diameter) commemorating 1847 Rogers Bros. 75th Anniversary, 1847-1922.

The back of the coin reads: "History records the birth year of 1847 Rogers Bros. as a year of plenty. May this seventy-fifth anniversary year prove one of prosperity to him in whose hands this token falls."

The images below are of full-color advertising postcards of the "1847 Girl" at home.

Left: The 1847 Girl Garden Series. Right: The 1847 Girl Living Room Scene.

Left: The 1847 Girl Hall Scene with caption "You are cordially invited to inspect our fine assortment of 1847 Rogers Bros. "silver plate that wears" Right: The 1847 Girl Portico Scene.

eBay Sellers: How to Ship a Vintage Flatware Chest

Fri, 16 Jun 2006 20:24:30 -0400

We frequently get customers who've purchased something at eBay but didn't receive the item in expected condition due to either negligent descriptions or negligent shipping/packaging practices. Sometimes they've purchased from a fraudulent seller and never received anything.

Often eBay sellers are inexperienced with shipping vintage flatware sets, and other collectible items, resulting in irreparable damage. Interestingly, eBay offers packing and shipping tips to sellers on its web site (a link to this page is included later in this article).

Here's a shipping horror story from a reader.

Image of auction item

Clearly the wooden flatware chest shown in the above auction image is in very good condition.

Here is what the interior of this flatware chest looked like upon delivery to the buyer due to negligent packing. Additionally, the chest lid had broken away from the 2 hinges. The lid no longer stays open on its own.

What happened?

1. The depth of the chest is 3 inches while the shipping box depth is 10 3/4 inches, leaving 7 3/4 inches for the chest to shift around inside the shipping container.

2. The only packing material used was 7 plastic grocery store bags. There was no cushioning.

3. The length and width dimensions of the shipping box are less than one inch larger than the chest leaving inadequate room for cushioning materials. Again, in this case, the only cushioning material used was plastic grocery store bags.

4. The seller shipped the flatware unsecured inside the chest. The lid of the chest was also unsecured with plenty of room for it to open and close during shipment, resulting in broken hinges and flatware thrown about both inside and outside of the chest. Note the damage the knives did to the knife holders inside the chest lid. There was so much movement of the flatware, all other utensil holders were broken as well.

The value of this collectible, vintage flatware chest has been destroyed and it is now unusable. Fortunately, the flatware survived reasonably well, although there are some dents on the hollow handle knives which could have happened during shipment as they were thrown about (the seller did not mention dented handles in the auction description). Naturally, there was some scratching of the flatware surfaces as they were tossed about.

What can the buyer do? The seller refuses to acknowledge the problem in this case, as they do in many cases. A good seller would work to resolve the problem and make restitution, but a good seller would never have shipped an item in this manner in the first place. The buyer is forced to fork out more dollars to buy another chest (if they can even find the same one) and replace the dented knives.

Don't let good feedback for an eBay seller fool you. This seller had good feedback.

The seller is responsible for ensuring safe delivery of your item. If packaged improperly, the shipper will not honor an insurance claim for damage. It's the seller's fault, not the shipper. A shipping company will only honor a claim for damage as a result of its negligent handling of a properly packaged item.

Tips for Proper Packaging:

A wooden flatware chest is fragile and can break, crack or otherwise suffer damage from improper packaging.

If you are shipping flatware with the chest, remove the flatware and wrap separately with bubblewrap. Use extra padding for hollow handle pieces so they won't get dented or crushed during shipment. Do not ship the flatware inside the chest.

Wrap the chest with large 1" bubble wrap and secure it so the lid cannot move or shift during shipment.

The shipping box should be 3-4 inches larger than the chest on all sides, top and bottom, to allow for sufficient cushioning material. The chest should be surrounded with cushioning material such as foam packing peanuts. Any additional space in the shipping box should be filled with foam packing peanuts or other appropriate shipping material so that there will be no room for the contents to shift. If anything in the box moves or rattles when shaken, unpack and start over.

eBay offers the following tips and more on its web site, located on this page

Follow these simple steps for successful packaging:

1. Wrap It: Individually wrap items and provide lots of cushioning (bubble wrap, peanuts, foam, corrugated dividers, or crumpled paper). Foam peanuts may shift in transit, so overfill your box-you don't want to hear any rattle.

2. Box It: Use a new, corrugated box with rigid sides, intact flaps and plenty of room for cushioning on all sides. Don't exceed the maximum gross weight of the box (usually printed on bottom flap). If you must use an old box, remove labels and shipment markings and keep in mind the maximum gross weight may have been diminished by wear and tear.

3. Seal It: Use strong tape designed for shipping rather than masking tape, cellophane tape, string or paper over-wrap. Experts suggest pressure-sensitive plastic, nylon-reinforced, or water-activated paper tape (60-pound grade at least three inches wide).

Some items require special packaging consideration, including:

Antiques & Art: Remove any glass and cover with "glassmask" or "glass-skin" and package separately (note: do not use on non-glare glass as it will damage the surface). Do not let artwork contact paper, hardboard or corrugate. If declaring a value, be sure to have a current bill of sale, invoice, or a statement from a certified appraiser in case you need to file a claim with your carrier. Coins, Stamps, or Jewelry: Be discreet. Use a larger box that will travel easily and insure your shipment appropriately. Special limitations may apply for international shipments containing jewelry and gemstones, so check with your carrier.

Collectibles/Pottery/Glass: For fragile items, the outer box must be large enough to allow at least 3" cushioning all around the item. Wrap and box items individually to protect them from each other. Position items in the center of the box and away from the bottom, sides and top of the box to prevent damage. If the item has a hollow center (a vase), fill the area with paper to make the item more solid.

Viande or Grille Flatware Sets

Wed, 7 Jun 2006 18:23:44 -0400

Inspired by a 1920s design by Finnish architect and designer, Eliel Saarinen, the viande or grille flatware set was born. Viande is a French word for meat. The term used to describe the style evolved into Grille which is a variation of the French term for cooked on a grill or broiled. Another term sometimes used for this style was Vogue.

The viande knife has a longer handle and shorter blade than the conventional design. Saarinen developed the new utensil form for an exhibition of contemporary American design at the Metropolitan Museum of Art in New York. He designed a complete dining room in which none of the objects used could already be in production. His prototype for the longer handle of the viande knife came from the idea that it would be more comfortable to hold and use for cutting.

Some silver manufacturers produced grille salad forks and other pieces slightly different from the regular dinner size, but the most distinguishable differences are in the larger forks and knives.

How to tell the difference:

Illustration of a grille knife compared to a dinner/place knife.

Note that the grille or viande knife, measuring 8 1/2 inches, has a much longer handle and shorter blade than the conventional knife. With some flatware patterns, the total length of each knife is nearly identical with the primary differences as shown.

Illustration of a grille fork compared to a dinner/place fork

These two forks are identical in total length, but this is not always the case. Note the longer handle and shorter tines on the viande/grille fork.

Throughout the 1930s the viande design was advertised by silver manufacturers as modern and chic. Few attributed the origin of the design to Saarinen. The viande style faded away in the 1950s-60s. Some collectors today add the viande forks and knives to their flatware services to be used as fish forks and knives, or use as luncheon sets.

When you are puchasing flatware replacements without the benefit of an image, ask questions beforehand to be sure you are buying the right pieces for your set.

Recent Silver Auction Prices

Wed, 7 Jun 2006 00:06:52 -0400

Antique silver prices realized at online auction:

Pyramid flatware by Georg Jensen
499 piece set, service for 18 plus 47 serving pieces sold for $44,000

Victorian Silverplated Figural Cherub Napkin Ring by Wilcox sold for $2,251

Spratling Water Pitcher, sterling silver (Mexico) sold for $5,900

Coin Silver Soup Ladle by J. Wallace (North Carolina) sold for $2,283

Gorham Martele Round Tray, 16 inch, sold for $7,500

Francis I flatware by Reed & Barton
204 piece service for 12 with 11 serving pieces sold for $7,091

Gorham Napkin Ring, sterling silver "Sea-Life", ca. 1895, sold for $3,356

Lily flatware by Whiting
186 piece service for 12 with 20 serving pieces sold for $15,000

Current Silver Exhibitions and Events

Tue, 6 Jun 2006 23:22:14 -0400

A Gardener's Tale: The 18th Century World of Annapolis Silversmith, William Faris.

Open until October 22, 2006 at the Maryland Historical Society in Baltimore. Explores the world of William Faris, who as a gardener and silversmith, played a significant role in 18th century Annapolis, Maryland. This exhibit is the largest display of Annapolis silver to date and includes original drawings and other artifacts.

Also on permanent display:

Served in Style: Silver Collection of the Maryland Historical Society
More than 2,000 pieces of Maryland silver from the 18-20th centuries.

201 West Monument Street
Baltimore, Maryland
Maryland Historical Society

Gorham Souvenir Spoons and the Gorham Archives

American Spoon Collectors Retreat, Providence, Rhode Island
June 22-25, 2006

Annual retreat titled Everything Gorham, includes the Providence Jewelry Museum and the souvenir spoon collection of the Rhode Island School of Design.

Contact American Spoon Collectors, PO Box 243, Rhinecliff, N.Y. 12574. Phone: 845-876-0303

Modernism in American Silver: 20th Century Design
June 18 through September 24, 2006

Will feature more than 200 works in sterling silver and silverplate from little known designers to widely known designers such as Eliel Saarinen, Robert Venturi, Michael Graves, Elsa Peretti and Richard Meier.

Dallas Museum of Art
1717 North Harwood
Dallas, Texas
Phone: 214-922-1200

More on 1936 Coronation Silverplate Flatware

Wed, 24 May 2006 21:55:58 -0400

Previously, we posted a couple of entries about 1936 Coronation silverplate flatware and holloware. We've been asked to provide a bit more info on the flatware, particularly those pieces produced in addition to the regular place setting pieces. Below is a 1946 advertisement showing some of the pieces in production at that time.

Flatware pieces included in this ad are:

Sugar Spoon
Table Serving Spoon
5 O'Clock Spoon
Pierced Pie Server (also made with a solid blade)
Salad Fork
Cold Meat Fork
Individual Butter Spreader
Master Butter Knife
Iced Tea Spoon
Round Bowl Soup Spoon
Gravy Ladle
After Dinner Coffee Spoon
Pierced Server (tomato/cucumber)
Cocktail Fork
Oval Bowl Soup/Dessert Spoon

The ad states: "The following items, illustrated above, will be available later:"

5 O'Clock Spoon
After Dinner Coffee Spoon
Cold Meat Fork
Gravy Ladle
Pierced Pie Server
Pierced Round Server

Among the pieces produced at a later date is the salad serving set pictured below. These serving pieces have silverplated hollow handles and the remainder is synthetic material.

Above: Coronation bon bon, 4 1/2 inch, a smaller version of the pierced tomato server illustrated in the above advertisement.

The Coronation flatware pieces shown here are not the only pieces which were produced. When looking for replacements, keep in mind that viande sets were also produced and the sizes vary from the dinner size sets. Compare the dimensions of your pieces with those you wish to purchase.

Brief History of the Fork

Fri, 19 May 2006 23:09:18 -0400

While knives and spoons have such a venerable record that they cannot be attributed to any one place or time of origin, the introduction of the fork can be more definitely traced. The design of the fork is very ancient. Large forks are referred to as having been found in the remains of early civilization, but they were used as weapons and not for eating. The fork as a weapon is well-known to everyone because of its association with such mythological characters such as Triton and Neptune and, of course, the Devil.

Left: 16th Century fork, handle bears the Arms of Cosmo de Medici, First Duke of Tuscany.

The fork is also known to have been used as early as 600 A.D. in connection with viands, but it was regarded for a long time only as a useful utensil for serving them. At least that is true of forks made of metal. It seems logical to suppose that man used a one or two-pronged fork in the form of a stick to hold food over a fire. One natually wonders that the fork did not become a common utensil all through the ages.

Above: Left 1704 3-tined English fork. Right A two-tined 9th Century Silver Fork, Byzantine design found buried with a silver spoon and 70 Saxon coins at Semington, Wiltshire.

However, we find the fork missing from the table as an implement for general use until the early 16th Century, when it suddenly appeared in Italy among a few of the members of the nobility and upper classes. It had been used for some time before that, in rare instances, for the eating of special dishes and delicacies, such as preserved pears.

Above: Left A sucket fork used for sweet meats such as prunes and raisins preserved in a thick syrup. Also used as a spoon. Right 17th Century 2-tine fork with steel prongs and Agate handle.

Italy is given credit for the introduction of the fork by many, but it is believed that certain authorities are more nearly correct when they say that potentates who came to Italy from the center of the Byzantine Empire had the honor of showing the Italians how to use this useful article. No satisfactory records can be found of the duration or prevalence of use of the fork there, but we know that the Italians were getting many ideas from the Byzantine Empire around that time.

The fork was not taken up immediately by the common people because its use was regarded as effeminate. Forks with one, two, three and four tines (prongs) were among the very early models but the two-tined forks were perhaps more common.

Left: 16th Century fork in gilded bronze, Jasper handle.

A few decades after the upper classes began putting forks into general use, the other people in Italy adopted them also. It was about the same time that the use of table knives became very common, although they had found their way to the table before that. Common people in other countries accepted the fork more slowly. It was not until the 17th Century that the fork began to be used in England. The clergy even protested it as a sacrilege, in that it provided a substitute for the God-given fingers. However, the usefulness of the fork won it a permanent place at the table against all protest. It was along the lines of the natural progress for England to eventually borrow the fork from Italy, for Italy was the center of culture and refinement.

Some of the very first forks made for general use were really works of art. They were identical with modern forks, except for the fact that they had only two tines or prongs. There is not much development in design to relate. The only outstanding features are the inclusion of the fork in a set of utensils carried in a scabbard. Also a combination of a fork with a folding spoon inside.

Left: Fork with Mother of Pearl and ivory handle set in gilt, iron prongs.

There were some spoons made with fixed handles having a fork at the end of the handle. People who could not afford silver used forks, knives and spoons of pewter. Below: Combination spoon, fork and toothpick, made to fold and carry in the pocket.

Brief History of the Knife

Sun, 14 May 2006 15:08:21 -0400

It has been mentioned in discussing the spoon, that knives were first fashioned out of stone. The close resemblance of some of them to modern knives indicates that types which are familiar to us were copied from stone predecessors. (Pictured at left: Flint Knife, 3000 B.C.) Following the period when flint and other suitable stone materials were used, we find knives made of bronze, then iron, and later, steel, as knowledge progressed. Corrosion has taken a heavy toll of most of the ancient metal knives. Parts that remain from the better preserved specimens indicate that some of these earlier weapons were very fine examples of artistic handicraft.

Who knows whether some of these early knives were put into practical use by their owners when eating. It seems reasonable to suppose that they sometimes were. But there is substantial evidence that the knife was not regarded primarily as an eating utensil until the Middle Ages. It was undoubtedly used to cut meat or other foods, prior to serving them, but they were not part of an individual's eating equipment.

When they finally began to be used that way, the same knife which served as a weapon also served for eating purposes, being carried at the belt. Persons who were not entitled to carry arms carried the knife in a scabbard fastened to the belt as an eating utensil. That was around the time of the 15th century, but very few specimens are found dating earlier than the 16th century. One of the first table knives produced had a broad or spatulate end to the blade opposite the cutting edge. It was recommended "For the eating of pease and jelleys." Thus it was that he who dined out during the stirring days of the 15th century brought his eating utensils with him. If he observed the rules of etiquette of his day, he dined noisily in accordance with one of the cardinal principles of 15th Century table manners - "Smack thy lips resoundingly if thou wouldst show due appreciation to thine host."

Many of the 15th century knives, carried at the belt, were made up into a set of one large hunting knife and two small knives, closely resembling the kitchen paring knife. All of them fit into one scabbard. This set was designed for the cutting of game. As the knife began to be fashioned more for the table, the need for such hunting sets disappeared with the development of city life. The scabbard more often contained only a single knife, and later a set consisting of a knife and spoon, and still later - knife, fork and spoon.

Left: 15th Century Knife - open brass handle with pierced butt.

It was only after knives became thoroughly identified with the table that they began to appear in silver. At that late stage of the knife's development, it was possible to make the first silver knives in very convenient form. They practically duplicated the steel knives. Very often the blade was made of steel and the handle only of silver.

Below left to right:
1) 18th Century Italian knife. The blade is engraved with the arms of Medici, first Duke of Tuscany.
2) Italian knife, 16th century. Black wooden handle, embossed with gold and silver. Iron sheath is engraved and covered with gold leaf.
3) Table knife with a silver gilt handle, Germany latter 16th century.
4) Dagger knife, Mother of Pearl handle, Italy 1573.

Today the knife is usually made with a hollow handle - that is two separate hollowed-out sterling silver blanks soldered together to form a handle which can be held firmly and gracefully in the hand. Since about the 1920s, the blade is stainless steel which embodies the hardness of steel and the quality of being stain resistant.

Ten Steps in Making a Spoon

Sun, 14 May 2006 13:53:36 -0400

Silver is an ore - a precious metal. When refined to the degree of absolute purity it is melted into ingots weighing from 500 to 600 ounces. Nine hundred twenty-five parts of this pure or fine silver are alloyed with 75 parts pure copper in order to give it the strength and sturdiness of a metal that can be manipulated and fashioned into useful and decorative utensils.

This metal is known as "Sterling Silver" - 925/1000 fine. Since about 1860 (in the U.S.), an article of silver that does not assay .925 is not "Sterling" and it is unlawful to stamp it so. The mark "Sterling" is your guarantee of the same quality throughout the article. These ingots when alloyed into sterling quality, are poured into skillets or slabs and then brought to the rolling machines where they are rolled into sheets of various gauges, depending upon the article to be made.

Here is an illustration of the 10 steps in making a spoon:

Top Row

(1) The blank is cut.

(2) The blank is cross rolled to widen it.

(3) The piece is rolled lengthwise.

(4) The piece is rolled to varying thicknesses to obtain the correct proportions of the handle and give strength were needed.

(5) The blank is punched to bring out the form of the spoon.

Bottom Row

(6) The punched-out form.

(7) Forming of the bowl.

(8) The pattern is then struck in die with excess silver pressed out between upper and lower dies.

(9) Edge is clipped and ready for finishing.

(10) The finished spoon.

Brief History of the Spoon

Sat, 13 May 2006 17:13:51 -0400

There is plenty of evidence that the people of very early times concentrated along the borders of the sea and large bodies of water. The shores of these waters provided shells which served as natural spoons with which to eat certain types of food. These were available long before man knew how to fashion metal into weapons or implements. Stone knives were made at a very early time, but they were fairly clumsy and apparently were used for hunting rather than eating. This was true even long after metal was employed. Spoons have been found as relics from the table dating from a period long before knives and forks began to appear. Therefore, we may conclude that the spoon was the first of these implements to be used for eating purposes. Upper Left: Ancient Egyptian ivory spoon with shallow round bowl and short handle.

To make shells more convenient, wooden or bone handles were attached. These produced an implement very much like the spoon of today. During many periods, metal spoons have been produced representing the bowl of a shell.

Above: Examples of ancient Egyptian wooden spoons.

Very early spoons are found made of wood. This was a natural development from using a flat or hollowed splinter of wood for eating purposes. Some very fine spoons carved of slate, wood and ivory have been preserved as relics from ancient Egypt. By comparing them with other works of Egyptian art, it would seem that they date well back into Egyptian civilization.

Above: Left Ancient Egyptian spoon made of slate. Right Figural spoon in the form of a fish. There is a small cavity underneath used as a salt container.

In some parts of the world, bronze and gold were being used to make spoons. Stone, wood and other materials were employed in other sections. Some of the earliest specimens found represent works of art. The use of the spoon was so prevalent that it appears to have been known to practically all of the civilized world.

Left: 16th century enameled copper spoon - Limoges.

There seems to be no point in following the spoon all the way through the ages and observing its many forms and variations because of the fact that we have not departed far from the original design. There is one variation of interest that might be mentioned, and that is the folding spoon used around 1400 A.D. At that time, people carried their eating utensils with them, and the 1400 model was made to fit the pocket conveniently. Later, when forks came into use, some combination forks and spoons were made.

Even the very wealthy did not attempt to provide spoons for their guests as a common practice, but a few of the royalty and nobility did have sufficient silverware to provide for guests. For a long time spoons were practically the only implements represented.

Below: Left 17th century combination spoon, fork and toothpick. Right Parts of the combination spoon, fork and toothpick. It was made to fold and carry in the pocket. The 3-tined fork fit into loops at the back of the bowl, and the toothpick screwed into the handle.

During the Tudor and Stuart reigns, a fashionable gift at Christenings was the Apostle spoon (shown at left). A complete set of twelve silver Apostle spoons was indeed a very valuable gift. Sometimes a thirteenth spoon was added, called the "Master" spoon because it bore the figure of Christ. Spoons of copper, pewter or brass were used by folks of limited means.

The earliest American-made spoons followed closely the style of the English spoon because the early New England colonists brought examples of these with them. Modifications of these early spoons naturally followed.

See more spoon images below.

Below: Left 4th century Roman spoon. Right 16th century Italian golden bronze spoon.

Antique Silver Baby Rattles

Mon, 8 May 2006 15:15:54 -0400

Baby antique silver is gaining popularity among collectors. Antique baby spoons have long been a favorite and there is increasing interest of late for antique silver baby rattles and bib holders. Baby rattles often had bells and whistles, and many were animal shapes.

Left: Baby rattle with sterling silver grey finish mounting, bells, pearl handle.

Right: Sterling silver baby rattle with pearl ring, whistle and bells.

What manufacturers of this era advertised as "pearl" was actually mother of pearl (MOP).

More Images of Antique Silver Baby Rattles and Bib Holder from Old Manufacturer Catalogs

Above: Pearl ring baby rattle with sterling silver bells.

Above: Antique sterling whistle and bells with pearl ring baby rattle.

Above: Antique silver baby rattle with pearl ring, two small bells and one large bell.

Above: Pearl handle rattle with sterling silver ring and bells.

Above: Antique sterling silver baby bib holder.

Note - These antique silver baby rattles are interesting collectibles to add to your silver collection. They are not intended for use today as they do not meet safety regulations.

Antique Pickle Castor Faux Pas

Sat, 6 May 2006 17:05:51 -0400

Ralph and Terry Kovel mistakenly reported on May 5, 2006 that the pictured Homan Silver Plate pickle castor sold for $1,650 at Pansy's Elegant Glass. The article, Unusual Design of Pickle Dish Adds to Market Value, has been reprinted in various newspapers, under various titles, over the past week through King Features Syndicate. A screenshot of the article as published in The Commercial Appeal appears below. [UPDATE: The article has been removed from The Commercial Appeal newspaper web site and does not appear in its archives - scroll down for screenshot of original article.]

Left: Screenshot of the image from the syndicated article. Caption states:
"This castor set looks like a canoe on a silver wagon. It was made by Homan Silver Plate Co. in the 1890s and sold this year by Pansy's Elegant Glass at RubyLane.com for $1,650."

A visit to Pansy's reveals (as of this writing, May 6, 2006) that this pickle castor is still available with the original $1,650 price tag marked-through and reduced to $1,200 (see screenshot below). (Update: Castor dish remains unsold as of January 4, 2007)

Dorothy Rainwater, expert in American silverplate, quoted the 2000 price for an almost identical Homan Silver Plate Pickle Castor at an estimated $90-125. While we expect that the value of a similar antique pickle castor has increased considerably since 2000, both the original and reduced prices may be well above current market value.

When shopping for antiques, research sold prices from multiple sources and use good judgment. Market value is generally the average of what same or similar items have recently sold for in varied markets including what an informed collector is willing to pay, not necessarily what one antique dealer is asking for an antique item. Avoid impulse purchases whenever possible. Also be aware of all the antique reproductions out there.

Screenshot of article as it appeared on The Commercial Appeal web site on May 5, 2006. After this new information began circulating, the article was removed from the web site and does not appear in its archives. It appears to have been removed from all publications.

Ralph and Terry Kovel are well-known and respected in the antiques industry. Together they have authored several antique identification and price guides. We suspect that reporting this silverplated pickle castor as sold and valued at that amount was merely an innocent mistake by someone on their staff.

For a very nice selection of antique silver pickle castors, see this site:
McCulloh Antiques

Article updated January 4, 2007

Exhibition: Feeding Desire

Thu, 4 May 2006 01:35:52 -0400

Exhibition:
Feeding Desire: Design and the Tools of the Trade, 1500-2005

Where:
Cooper-Hewitt National Design Museum (Smithsonian Institution), New York

When:
May 5 through October 29, 2006

The Exhibition will address the development of utensil forms, innovations in production and materials, etiquette, and flatware as social commentary.

The Feeding Desire Symposium, examining the history of cutlery and the dining ritual, will be held Saturday, May 6. Update: The symposium has been sold out, but the exhibition runs through October 29.

1893 Columbia - Antique Silverplate Flatware

Tue, 2 May 2006 22:03:09 -0400

The 1893 Columbia silverplate flatware pattern was designed and produced by 1847 Rogers Bros. It was specifically designed for the 1893 Chicago Columbian Exposition to celebrate the 400th anniversary of Christopher Columbus' discovery in 1492. The exposition was actually held one year later than planned.

The Columbia pattern features a stylized dolphin wrapped around the handle. As with antique glass and other items of this period, the dolphin has scales. Pictured at right - Tomato Server with gilded, pierced bowl.

The berry forks in the Columbia pattern had 2 tines instead of three - see illustration here

Below - Salad serving set which consisted of serving spoon and fork with 6 individual salad forks.

Below - Columbia cake fork.

The 1893 Columbia silverplate pattern was one of 1847 Rogers Bros. earliest attempts at producing a full line of flatware.

Resources:
Columbia Cake Fork
Columbia Tomato Server
Columbia Salad Serving Fork
Columbia Berry Spoon

1897 Berkshire - Antique Silverplate Flatware

Mon, 1 May 2006 16:53:46 -0400

Berkshire, by 1847 Rogers Bros., is a very collectible flatware pattern. The berry and nut spoon, measuring 8 3/4 inches long, was one of the most popular pieces by this silver manufacturer. Many of the serving pieces, such as the cold meat fork and soup ladle, were made in varying sizes. Rogers advertised the 8 1/2 inch cold meat fork as "...especially designed for serving either cold meat or cake."

As you can see in the image below, the fish serving fork and knife are particularly lovely. The pie and crumb knives are outstanding as well. This 1847 Rogers Bros. advertisement is from a catalog circa 1905-06, several years after this pattern was first introduced in 1897.

The flatware pieces shown are as follows:

Top row, from left to right:

Fish Knife, individual
Fish fork, individual
Pie knife
Fish fork (serving)
Salad fork, individual
Pickle fork

Bottom row, from left to right:

Fish knife (serving)
Cold meat fork
Iced tea spoon
Beef fork
Child's set - knife, spoon and knife
Ice cream spoon
Cheese scoop with hollow handle
Berry fork
Crumb knife
Oyster fork

Note that these are not the only Berkshire pieces produced; this is just a selection.

The bottom of the advertisement reads "Patterns come and go. The popularity of some is very fleeting. The Berkshire has proved the exception to the rule. The demand for this design has been phenomenal. It has increased rather than diminished. Artistic and graceful, it has not made the mistake of being too fancy. It is, above all, the one pattern no dealer should be without."

Antique Silver Spoon Holders

Sat, 29 Apr 2006 16:56:53 -0400

The two-handled, vase style silverplate spoon holder (also known as "spoon goblet") is uniquely American. Some were made to match silver tea services and were considered necessary to complete the service. Some were not produced to match tea services and sold individually. Most had pedestal bases and some were produced with 4 feet. The vase shape was popular during the 1850s and 60s.

Revolving spoon racks became popular in the 1870s. Examples below of a silverplated spoon rack and a double spoon rack.

Also appearing in the 1870s was the combination sugar bowl and spoon rack which became the norm after 1900.

Here is a silverplated combination rack and spoon cup.

Fancier spoon holders had bells for summoning servants (below left), and some had vases for flowers (below right).

Example of a double spoon holder.

Tray spoon holders (right) were also available during this period although this style predates the vase shape.

Antique Ice Pitchers and Water Sets

Sat, 29 Apr 2006 14:14:35 -0400

With ice a rarity and mechanical refrigeration yet to exist, ladies of the Victorian era were tasked with keeping water cooled for their guests. The answer, for those lucky enough to afford it, was the multi-wall silverplate ice pitcher. These multi-walled pitchers were designed to insulate and keep water cooled over longer periods of time. Early ice pitchers had metal, glass or porcelain liners. The liners on these early models had seams which caused corrosion and leaks. These designs were soon replaced with one-piece porcelain liners.

If you own a Victorian silverplate water pitcher or have had the pleasure of handling one, you know they are rather heavy. It's a chore to lift and pour when filled with liquid. This led to the design of the tilting water pitcher with stand (image at right). Matching tilting pitcher sets contained the stand, pitcher, goblets and slop bowl.

Some stands could accommodate any silverplate water pitcher such as indicated in this Reed & Barton advertisement (below). "...enables the person using to pour water from the Pitcher without being compelled to lift it, and which is so constructed that the base forms a tray, or salver, for holding the goblet and for catching the water that may condense and drip from outside of Pitcher."

"This Tilting Stand (differing in this respect from all others), does not require the Pitcher to be made expressly for it, and is consequently adapted for any Pitcher now in use."

Below is a matching silverplate water set which includes the pitcher, bowl, 2 goblets and tray. Many of these sets (as well as the tilting sets) had gold-lined goblets and bowls. Ice pitchers were commonly used as presentation pieces as awards and for commemorating events.

As ice became more plentiful, double and multi-wall pitchers were replaced by single wall pitchers. Antique silverplate multi-wall pitchers are still used today on buffets so that guests may serve themselves either cold or hot drinks.

The Victorian Dinner Castor

Thu, 20 Apr 2006 22:33:03 -0400

The dinner castor, or cruet holder, was a very popular table item in the 19th century. It consisted of a silver or silverplate frame which usually held 5 or 6 cruet bottles. Breakfast castors generally contained 3 or 4 bottles. Most dinner castors of the Victorian era were, as you'd expect, very fancy. Some had a call bell on the handle, others had a flower vase and some had a revolving frame. Some castors had a removable bottle rack so that the base could be used as a fruit stand.

Most Cruet bottles were made of plain or engraved glass but could also be purchased in the more expensive cut glass. The majority of cruets were clear glass but some cut glass designs were available in blue, amber and cranberry. Manufacturers offered buyers a choice of handles and cruet styles.

Sampling of cruet styles below. Prices for these examples ranged from $4.50 to $30.00 (a lot of money in the 1800s).

Sampling of frame handle styles below. Top row with vases, bottom row with call bells:

Silver castors were produced in huge quantities, so many of them have survived. They aren't always in the best condition, and many are missing some or all of the cruet bottles. The cost to replate an antique 6 bottle castor frame is about $110-130. It could be more cost-effective to find a frame in good condition without the bottles. If you need one or two bottles, you may have difficulty finding them to match your set. It is sometimes easier to find a complete set of 6 cruet bottles without the frame, so you could replace the entire set.

1906 Grenoble - Gloria Silverplate Flatware

Wed, 19 Apr 2006 19:22:28 -0400

1906 Grenoble, also commonly known as "Gloria" silverplate flatware pattern was produced by Wm. A. Rogers (now Oneida). This pattern is also known as "Japanese Lily" and was produced by Rogers exclusively for a Boston wholesale firm in the French Gray sterling finish. Below is an ad for Japanese Lily.

From the ad shown (right):

"Popular French Gray Finish - Each piece in the Japanese Lily Design is made in the new and very popular French Gray Sterling finish, which makes a beautiful contrast to the highly polished bowls."

The ad also states the flatware is guaranteed for 20 years. We suppose they'd be happy to know much of this flatware has survived 100 years and is very collectible today.

Buyers of the "Grenoble" pattern had the option of the French Gray or gold plate finishes. As with other patterns of this era, some of the serving pieces were also produced with pearl handles. Rockford S.P. Co. marketed this pattern as "Gloria".

The serving pieces, specialty pieces and even some of the place pieces had beautiful embossed bowls as shown in this gravy ladle image (right). These pieces include:

Ice Cream Fork
Berry Spoon
Pie Fork
Sardine Fork
Ice Cream Spoon
Cream Ladle
Jelly Spoon
Orange Spoon
Pie Knife
Fish Fork
Fish Knife
Cucumber Server
Lettuce Fork
Honey Spoon
Cake Knife
Horseradish Spoon
Macaroni Server
Vegetable Server
Mustard Spoon
Salad Fork
Salt Spoon

to name a few.

Other neat pieces produced were: sugar tongs, food pusher, fruit knife, nut pick, lobster fork, butter pick and cheese scoop.

Oneida Coronation Holloware

Mon, 17 Apr 2006 23:17:53 -0400

We've been asked to show a few examples of 1936 Coronation holloware by Oneida Community Silver.

In the first image below:

4-Piece Tea and Coffee Set (Tray was sold separately)
Well and Tree Meat platter
Double Vegetable Dish
Gravy Boat and Tray
Water Pitcher

The next image shows the round cake plate with pierced pastry server; and the cold meat tray and fork set.

Antique Silver Berry and Strawberry Forks

Sat, 15 Apr 2006 00:42:45 -0400

Berry and Strawberry forks were produced for most antique sterling silver and silverplate flatware patterns. Some patterns had 2 tine berry forks and some had 3 tines. The 2 tine forks are often incorrectly identified as hors d'oeurves, oyster, seafood and other types of forks. If you have unsuccessfully searched for berry forks in your pattern, try using other names. You may have better luck but keep in mind that berry serving spoons are more commonly found than the berry forks. Strawberry forks are sweet collectibles. If you cannot find them in your pattern, consider adding a complimentary pattern to your collection. Sterling and silverplate patterns from the same era generally go very nicely together.

Strawberry forks were usually sold in boxed sets of 6, or as a boxed berry set which included the berry spoon and 6 berry forks.

Here are examples of both the 2 and 3 tine forks.

Above: Sterling silver "Venus" berry set with spoon and 2 tine berry forks.

Above: Silverplate "Melrose" berry set with spoon and 3 tine berry forks.

1948 Remembrance - 100 Years

Thu, 13 Apr 2006 22:38:34 -0400

In 1948, 1847 Rogers Bros./International Silver Co. introduced the Remembrance silverplate pattern to commemorate 100 years of production of its silverplate line. Enormous amounts of Remembrance flatware and holloware (aka hollow ware) were produced in the late 1940s - early 1950s. Just after WWII, thousands of soldiers were getting married and International heavily advertised to these newlyweds.

Duncan & Miller introduced the etched glassware pattern "Remembrance" to match the silverplate pattern.

Some flatware and holloware pieces are harder to find because they were produced in fewer quantities, such as punch ladle, napkin ring, wood salad set and candelabrum.

The following holloware images are from a 1950s International Silver catalog; and the etched glassware is from a Duncan & Miller catalog.

Above: Tea and Coffee Service, Well and Tree Platter, Meat Dish and Buffet Tray.

Above: Gravy Boat, Vegetable Dish, Dinner Dish, Sugar and Creamer, Bread Tray, Water Pitcher, Salt and Pepper Shakers and Candelabrum.

Left: Remembrance etched glassware by Duncan & Miller.

Top left to right:
10 oz. Goblet
12 oz. Footed Ice Tea
3 1/2 oz. Wine
5 oz. Saucer Champagne

Bottom left to right:
3 oz. Liquor Cocktail
5 oz. Footed Orange Juice
4 oz. Footed Oyster Cocktail
1 oz. Cordial

Antique Silver Cake Baskets

Thu, 13 Apr 2006 01:42:57 -0400

Sterling silver and silverplate cake baskets were fairly common in American households during the latter part of the 19th century. Most were round but some examples of oblong, square and rectangular may still be found today. They were made with short pedestals, tall pedestals and even legs (both short and tall), and most have a hinged, pail-type handle.

Often when silverplate cake baskets are found in original condition, much of the silverplating has worn off. Because of this, prices are generally much less than one might expect, averaging about $20. Even cake baskets with little to no plate wear may be found at very inexpensive prices.

The cost of replating a silver cake basket is approximately $90-100 making it a very reasonable investment. As usual, original condition is best, but if it's a piece you love but cannot use or display because of poor condition, go for the replating or restoration. Sterling silver cake baskets generally cost a good deal more than silverplate, particularly in excellent original condition. If you have one with dings or other significant imperfections, consider having it restored.

Here are some examples of cake baskets from the original manufacturers' catalogs, circa 1880-90s.

Above: Pairpoint cake baskets.

Above: E.G. Webster cake baskets.

Above: Reed & Barton cake baskets

As you can see, these beautiful antique silver cake baskets can serve either the original purpose as intended, or as unique decorative displays in American homes today. The uses are limited only to your imagination!

Frostfire Quantities Dwindle

Wed, 12 Apr 2006 01:05:01 -0400

Retired in 2005, the Frostfire stainless steel flatware pattern was produced for 20+ years by Oneida Community. This simple, yet very elegant pattern features a satin-finish handle, and is among the most popular flatware patterns. It is becoming increasingly difficult to find certain pieces and brand new stock is going fast. If you need or want to add brand new pieces to your existing set, buy now before all is gone.

Frostfire prices are holding steady at the moment but as stock quantities continue to dwindle, prices may increase. When these new pieces are no longer available on the market, previously-owned and used pieces could very well be priced higher than the current price of new pieces.

New Frostfire flatware is still available at SilverCollect.com. If the particular piece(s) you need shows as Out of Stock, just let us know via the automatic Stock Notification feature as described in this article.

Is it Patina or Tarnish?

Tue, 11 Apr 2006 03:18:44 -0400

I've seen countless silver descriptions online which include claims that the tarnish on a piece of silver or silverware is actually patina. Tarnish is not patina!

Patina is a rich, warm color which forms over time as a result of use and handling. Flatware straight from the factory has a "factory shine" whether it's sterling silver, silverplate or stainless steel. After only minimal use, you will begin to notice fine surface scratches. It is impossible to avoid but this is nothing to worry about; it's part of the patination process. Over time, these fine scratches will blend together to form a soft finish.

Most people are familiar with the term "patina" when used in reference to a piece of antique furniture and how it increases value. It's the same thing with silver. Patina is very desirable on antique silver and flatware. Oxidation (blackening in the fine details of a pattern) is also very desirable and increases value. Oxidation is so desirable, some flatware patterns were produced with factory-applied oxidation. Removing this oxidation with chemical dips or by placing in a dishwasher can decrease value, so think twice before using either of them on your valuable silver. Damaging or removing the patina from your antique silver is akin to stripping the finish off of your prized antique table.

Above: Example of oxidation - 1897 Berkshire flatware pattern by 1847 Rogers Bros. Oxidized details make the pattern stand out. Note the soft patina on the handle.

Tarnish is the all-over blackening of silver caused by pollutants in the air. This is easily distinguishable from patina. Avoid buying tarnished silver and silverplate because it can hide wear and damage. The old-fashioned way of removing tarnish by hand polishing with a non-abrasive silver polish is always best for your antique silver. Hand polishing will remove tarnish; it will not remove the patina but rather, add to it.

How to Care for Stainless Steel Flatware

Mon, 10 Apr 2006 14:50:49 -0400

What is Stainless? Stainless flatware is most commonly either 18/8 or 18/10 stainless steel. Some stainless flatware compounds contain varying amounts of chromium and some contain nickel. Better flatware brands are made from steel containing both chromium and nickel. The 18 in 18/8 and 18/10 means the steel contains 18% chromium in combination with either 8% or 10% nickel; 18/0 indicates 0% nickel.

Chromium gives steel its stain and rust-resistant properties. Nickel provides three functions:

it combines with the other elements to make stainless rust free;

it minimizes the steel's susceptibility to stain; and

it imparts a brighter and whiter color which gives the flatware a look similar to silver.

Care Instructions

Stainless steel requires some care, although minimal. It is not stain-proof. Stainless is resistant to most foods, however, discoloration can be caused by ingredients found in coffee, tea, eggs, salad dressing, vinegar, mustard and salt. Pitting and spotting are usually the result of a high mineral content in the water, undissolved particles of a high chloride detergent, or food with a high salt content. It is recommended that all pieces should be washed immediately after use. Avoid soaking in water overnight or for an extended period of time.

Hand Washing: Wash in hot, soapy water using a mild detergent. Rinse in clean, hot water and dry immediately. Avoid using abrasive cleaners and pads as these will scratch the finish.

Using a Dishwasher: Use the engery cycle or remove flatware before hot air drying. Hot air drying increases the probability of discoloration and can damage hollow handle knives. If you use the extra detergent opening, be sure this does not deposit the detergent directly onto the flatware. This can cause detergent build-up which dulls your flatware finish.

If your flatware has already been dulled from dishwasher detergent, try hand washing a few times to remove it. You can also use a non-abrasive stainless cleaner. Use a cleaner which is not granular and specifically states it will not scratch. At SilverCollect, we always have non-abrasive silver polish on hand, and this works just as well as a stainless cleaner.

Coronation Silverplate Flatware Pattern

Sun, 9 Apr 2006 22:58:18 -0400

The Coronation silverplate flatware pattern was introduced by Community in 1936 to commemorate the crowning of Edward VIII of England. Due to his abdication, this event never took place. Coronation has been a highly successful pattern in the U.S. A number of holloware pieces were produced in the early years and are rather scarce today.

The glassware image below is from an old Fostoria Navarre advertisement. The Navarre pattern glassware, also introduced in 1936, was designed to coordinate with Coronation flatware and holloware. The motif on the handle of the flatware perfectly matches the central motif on the glass stemware.

Fostoria Navarre is sometimes confused with the Meadow Rose pattern. A comparison of the two patterns is here

Source for Fostoria Navarre replacements here

Source for Coronation Silverplate Flatware here

Update: See also Coronation Holloware

Antique Silver Lettuce Forks

Sun, 9 Apr 2006 22:50:22 -0400

Antique silver lettuce forks are fun to collect and use. Now obsolete, the lettuce fork was once offered with flatware services to the health-conscious and nature-loving Victorians.

Fresh vegetables had become more readily available due to increased usage of the railroad and shipping industries. Victorian-era silver manufacturers were happy to oblige, and designed special utensils for each of the favorite foods at the time.

Lettuce forks generally measure approximately 7.5-8 inches long and are still very reasonably priced. The more popular patterns command higher prices but the less popular are still works of art. They are very useful for any number of foods and dishes today, and are sure to be appreciated and admired by both family and guests.

How to Find Replacement Flatware

Sun, 9 Apr 2006 14:35:49 -0400

So you've inherited a partial antique silver flatware set from a family member. Now you want to find replacement pieces to complete the service. Where do you begin?

First, do you know the flatware pattern name? If not, you will need to determine this in order to locate replacements. SilverCollect.com is a flatware matching service and will identify your American flatware pattern free of charge. See our Pattern Identification Service for instructions on how to get a free pattern ID.

If you know the pattern name but don't see the pieces you need listed in our store, you can add them to our Want List. We will search for the pieces you need and contact you when they are in stock. This matching service is also free of charge, and you are under no obligation to buy.

Next, examine the condition of the pieces you have already. Most people prefer to buy replacement pieces which are in the same condition as those they have. Check online flatware descriptions before buying and ask questions if necessary. In many cases, discontinued flatware will have been previously-owned and condition varies depending on how it was cared for and how often it was used.

If we show a particular flatware piece as Out of Stock, you can click on the link shown Notify me when stock becomes available and enter your email address. When stock is updated for that piece, you will automatically receive an email notifying you that stock has returned. Please note that we often have more than one customer waiting for notification of particular pieces (especially for popular patterns), and sometimes the first customer to react buys all available pieces. So if you have received an email notification and the product shows as Out of Stock, this means someone else has already purchased them. In this case, just re-enter your email address to be notified the next time stock is updated.

Please note that your email address will not be used for any other purpose, and SilverCollect.com never sells, trades or divulges your information to any other company or third party.