Colonial Homes and Their Furnishings

by Mary Harrod Northend

As this fraud is of recent date, no examination would be necessary for spoons known to have been in a certain family for some years. These spoons were made of Wedgwood ware, china, glass, agate, or tortoise-shell, as well as of silver. There are beautiful silver ones in the shape of a hand or of a flower. In two cases, I have seen the spoon made to match the caddy. One of these sets was of decorated china, and the other of tortoise-shell set in silver.

Another spoon, which passed out of date with the caddy ladle, was the so-called caudle spoon. It might be well to explain to the present generation that caudle was a preparation of wine, eggs, and spices which was commonly fed to invalids, in the latter part of the eighteenth century. The caudle spoon, perforated or entire, but with a longer handle and smaller bowl than the caddy spoon, was employed to stir the mixture. It is now obsolete, as is the snuff spoon, another relic of the whimsical customs of yore. There was a season when it was stylish to carry a snuffbox, and to take a pinch one's self, now and then, or to offer it to a friend. The snuff spoon was used to avoid dipping the fingers into the powder, which would of course stain both finger nails and cuticle.

As the caddy was the companion piece of the caddy spoon, so the caudle bowl is associated with the caudle spoon. A Salem specimen stands six inches high, and has a capacity of three pints. It has two handles, and is embellished by a broad chasing at the base, and by fluted chasing about the body. The caudle cup used with it is severely plain, but has a good outline.

Tankards both with and without covers were in common use, toward the close of the seventeenth century. In size, they varied from a capacity of one quart to three. They were often fitted with a whistle, by the blowing of which the butler's attention could be called to the fact that the tankard needed filling. From this custom arose the old saying, "Let him whistle for it." The singular expression, "A plate of ale" comes from the fact that in old inventories, tankards are listed as "ale plates."

The largest Salem specimen has a capacity of one quart only, and is beautifully chased around the body and upon the cover in a rose-and-pineapple design. This chasing is much worn, not only by the passage of time, but also by the pitiless polishing of the methodical New England housekeeper. This is a straight-sided tankard, with a well-curved top, which necessitates a long and tapering thumb piece. The handle is large and well-tapered, extending well above the rim. All these specimens belong to the Revolutionary epoch.

Plate LXII.—Old Silver Coffee Urn with Pineapple finial; Sheffield Plate Teapot, formerly owned by Thomas Jefferson; Tall Silver Pitcher, of flagon influence.

The style of silver made and used in this country during the first half of the nineteenth century is well typified by the sugar, creamer, and teapot contained in an old-time collection. The teapot and sugar bowl are adorned with a pineapple finial. This style was originated by Cary Dunn of New York at the close of the Revolution, and won immense popularity. The pineapple, which is its most notable decoration, has always been accepted as the emblem of hospitality; while the primrose pattern about base and body is neat and tasteful. The lines in these designs are less severely simple than in some, but are excellent, nevertheless.

Another favorite style of this same period is shown in a graceful little pitcher in another collection, having for sole ornament a rosette where the handle joins the body. Rosettes were high in favor in the early part of the nineteenth century, and were shown in the furniture of that day as well as in the silverware.