Bennington semi-weekly banner. (Bennington, Vt.) 1894-1902, 1894-10-26
DINING ROOM SILVER.
VERY LITTLE IN THAT LINE NOW
THAT is NOT ANCIENT.

But slight research among ancient facts
and dates will convince us Of the truth Of
the statement that we have nothing new
In the way of silver in our modern dining
rooms. We are more initiative than in
Ventive, and what we have many of our
forefathers had before us. We have modi-
fed shapes, but we have invented few new
copyeniences for our dining rooms the
nlSIerial Of which is silver.
Forks, while moro modern than spoons,
are not new invention. They were in
PRODUCED into England from Italy in the
seventeenth century. Among the plate Of
Sir Richard Edgecombe were 12 forks
made in 1867. Some of the earliest had
handles like spoons and three prongs. Four
prongs came into use about the middle of
the last century.
AS late as the fourteenth century the
knives sometimes had silver handles, but
more frequently they were of ivory Noble
men sometimes supplied their own knives,
carrying them when they went on visits
where they expected an entertainment.
Spoons must have been a very ancient
invention for a Saxon spoon of perforated
silver, ornamented with gems, was found
III d SlSNC thU CbllOj tlO l. liSAiIOOs Vi NOuAoS
when forks were unknown spoons played
an important part ON the table. Spoons Of
the thirteenth century and even later
had handles terminating in knot, acorn
or other device. About the period of the
restoration a change was made in the
form of spoons. Some of the heads were
divided into three blunt points. The han
dies were fashioned flat and broad, and
the bowls were oval and had piece run
ming down the back. These were the fash
ion until the reign of George l, when the
bowl of the spoons became more pointed
and the end of the handle was made to
turn down instead of up
Saltcellars were prominent articles on
the old English tables and marked the
separation of the higher from the lower
rank. They were made of gold, silver and
silver gilt and usually had covers. Some
times they were of elaborate design and
workmanship. A saltcellar belonging to
Henry Fitzroy, duke of Richmond, was Of
gold, with O black dragon, on the back OF
which were five pearls; pearls, sapphires
and O rose formed of rubies completing
the rest of the ornamentation. At one
period saltcellars were formed like hour
glasses. A saltcellar Of the sixteenth CEN
tury is of cyclindrical form, the cover be-
ing surmounted by statuette of boy
with staff and shield. The saltcellar
itself is ornamented with repousse work
and richly engraved. At the end Of the
sixteenth century saltcellars were bell
shaped, some of which had three tiers.
These were succeeded by those of urn
shape, with handles, and were followed by
circular saltcellars, standing on three
feet, these in turn giving way to the boat
shape, with pointed ends and sometimes
with handles.
Ewers and basins Of silver were provid-
ed for washing the hands at meals, the
servant pouring the water over the hands
of the guests. Eleanor, wife of Edward l,
had presented to her at her marriage
large peacock of silver, with sapphires and
other precious stones set in the tail. From
the beak perfumcd waters were poured
into basin of chased silver in which it
stood.
The ship of nef which was used in the
sixteenth century was for holding sweet
meats. 1t resembled a ship, with sailors
climbing in the rigging and sometimes
moved on wheels. This was a costly and
elegant adornment for the table,
We do not hear of casters or cruet stands
until the commencement of the last CEN
fury. They were of great size, of massive
silver with handles and five rings for
glass cructs, which had silver covers,
Tea and coffee services of silver came
early into use The teakettle was of glob-
ular form, fluted, and was placed in silver
openwork stand. Urns succeeded kettles
and were richly adorned with chasings.
Great Importance was attached to the
cups in medieval times. Especially was
this the case in regard to those cups in
which the master received his beverage
from the hand of the servant. These were
generally very rich and had covers. They
were called hanaps. Sometimes they were
made of ostrich eggs or cocoanuts and
were mounted in silver, having a cover
and feet of silver also. Chained to this
cup was a piece Of horn, obtained from the
narwhal, which was supposed to be an an
tidote to poison. By plunging it into the
beverages, if poison lurked in the cup, the
liquid became violently agitated. The
sometimes perilous business of tasting the
contents of the cup before offering it to his
master fell to the lot of the butler.
Cups were also made entirely Of precious
1llCIdlS lb Oup hlONI tio 4AAhS cN44H
cup is Is inches high, having a cover OF
silver adorned with emeralds. The bowl
of the cup is divided by vertical ribs, in
which are figures Of men and women.
The stem is slender and rises from q cir
cular foot Curious shapes are sometimes
given to cups. There are some in England
that came from Germany and resemble
windmills. Those Of Queen Elizabeth's
time were fashioned like melons and had
feet resembling twisted stems. Wager
cups were in the form of a woman hold
ing cup over her head. The royal oak
cup is splendid specimen of the silver
smiths art and was presented by the
MERRY Monarch" to the Barber Surgeons
company in 1875. 1t is 1917 inches high
and has a crown for a cover. The cup is
formed like an oak tree The bowl sup
ported by the trunk is profusely ornament
cd with leaves and garlands and has pend.
ent acorns.
In the reigns of Anne and the Georges
large cups had two handles. Smaller sill
yer cups differed somewhat from the lar
ger The sideboards were frequently deco
rated with them, those in the sixteenth
century being made so as to represent re-
ceding steps, five steps being used for
ROYALTY and four for noblemen and others