A Piece for Every Food

QUESTION: An uncle of mine collected Victorian silverware. All the pieces he had—some 400–were from the same pattern, Renaissance. One day, he invited me over for lunch. And to my surprise, he laid out two place settings of this beautiful silverware. Not only did we use the usual fork, knife, and spoon, but we also used numerous serving pieces. Why did the Victorians use so many different pieces of silverware? Did people try to outdo each other by seeing how many different pieces they could use at a single meal?

ANSWER: Today, some people break out their silverware service for eight or twelve for holiday meals and special occasions. It naturally goes with the “good china.” But in the second half of the 19th century, wealthy Victorians laid out as many as eight to ten pieces at each place setting! How could they afford to do this? Well, for one thing, they had lots of money, and secondly, they had servants to wash and polish all those pieces.

By the 1850s, table etiquette in the English-speaking world had begun to undergo dramatic changes, thanks in part to Queen Victoria. But the invention in 1830 of a silver plating process for applying, or electroplating, a coating of pure silver to a base metal, usually copper or a zinc alloy, sealed the deal.

Up until this time silver had been sterling, solid silver that was 925 parts pure silver per thousand—coin silver, solid silver made from melted down coins and containing varying amounts of pure silver, and Sheffield plate, a process that fused two sheets of sterling silver to either side of a core sheet of copper. Sheffield plate, named for the region of England, near Birmingham, where it was manufactured, was a process suited for household items, such as bowls, goblets, cups, and trays, but not suited for eating utensils.

Although Victoria's reign began in 1837, it wasn’t until the late 1800s that the opulence, extravagance, and rigidly adhered to social rituals and etiquette associated with the Victorian era reached their height. By 1850, the Industrial Revolution was in full swing, both in England and America. Manufacturers could produce silverware somewhat inexpensively thanks to silverplating, and Queen Victoria set a new standard for social mores that centered around the home and family.



For centuries, flatware, or what most people called silverware, had consisted solely of spoons and ladles of varying sizes and materials, simple forks, and cutlery, or knives. People used forks with two or three tines to hold food for cutting and used knives to spear their food and transfer it to their mouths for eating. Queen Victoria soon changed that.

She frowned upon the use of the knife for spearing food. In order to discourage this practice, she encouraged silverware manufacturers to blunt the sharp ends of knife blades. The fork, until this time used primarily for holding food in place while people cut and speared it—much like our present day carving forks—became the utensil of choice. The rule became, never use a knife if a spoon can be used, and never use a spoon if a fork can be used. By the late 1800s, manufacturers were producing forks for every conceivable use—dinner forks, luncheon forks, salad forks, dessert forks, pastry forks, fish forks, oyster forks, berry forks and ice-cream forks, to name a few.

They also produced a variety of spoons—teaspoons, five-o'clock spoons (slightly smaller than a regular teaspoon), coffee or demitasse spoons, chocolate spoons, round cream soup spoons, bullion spoons (smaller than cream soup spoons), dessert spoons, cereal spoons, and more.

However, people still needed knives for cutting, so silverware makers produced dinner knives, luncheon knives, breakfast knives, fruit knives and butter knives. To emphasize the lesser role to which the knife had been relegated, matching knives, especially those with hollow handles, became less common than today. Victorian-era place setting knives, with the exception of butter knives and spreaders, usually had solid and plain or pearl handles, as well as handles of wood, bone, and ivory.

But it was the Victorian serving pieces where the extravagance and opulence of design was the most apparent. In addition to the traditional serving spoon, serving fork, gravy ladle, butter knife and sugar spoon that are staples of today’s silver services, Victorian silver manufacturers produced such items as asparagus servers, berry spoons, cucumber servers, fish servers, oyster ladles, soup ladles, preserve spoons, salt spoons, toast servers, tomato servers, and waffle servers, among many others. These  pieces were large and ornately decorated. They often heavily embossed the bowls of serving spoons and the base of the handles of serving forks and knives.
   
Once word of the electroplating process spread to the United States, a bevy of small silver manufacturers sprang up, primarily in Connecticut. Companies such as Oneida, Reed and  Barton, William Rogers, 1847 Rogers Brothers, and Wallace, became prominent and produced some of the most collectible silver flatware of that era. Ironically, the first patterns produced in any amount were silver plate. Later, in response to customer requests, they produced some of the same patterns in sterling. Later on, they made different patterns in sterling to distinguish them from silver plate.

Makers gave their silverware patterns names rather than numbers to identify them, the idea being that names would be easier to remember than numbers. They also thought that the names, themselves, would evoke an image of gracious living. Pattern names such as Moselle, Renaissance, Berkshire, Vintage, New Century, Orange Blossom, Grenoble, and York Rose are reminiscent of that refined era.

There are probably as many different ways of collecting and reasons for collecting as there are patterns and pieces in Victorian flatware. The next time you watch a TV series like “Downton Abbey,” notice the table settings. The prop department went out of their way to make sure that everything was exactly right and even instructed the actors in the proper etiquette for the time.

To read more articles on antiques, please visit the Antiques Article section of my Web site.  And to stay up to the minute on antiques and collectibles, please join the other 18,000 readers by following my free online magazine, #TheAntiquesAlmanac. Learn more about western antiques in the special 2019 Winter Edition, "The Old West," online now. And to read daily posts about unique objects from the past and their histories, like the #Antiques & More Collection on Facebook. 

Four Times the Beauty?

QUESTION: I recently bought an unusual blackened metal coffee pot at a local antique coop. The person on duty told me it was silver plate.  The mark on the bottom of the pot says “WALDORF SILVER PLATE CO. QUADRUPLE PLATE.” Why is the pot so black and tarnished? Can it be re-plated? And exactly what is quadruple plate?

ANSWER: From the shape of your pot, it seems you’ve discovered a Victorian silver plated water pitcher, not a coffee pot. Coffee pots from this time were taller and slimmer and had a porcelain enameled metal lining. You’ve also asked about one of the mysteries of antique collecting—the extreme tarnishing of what were supposed to be high quality silver plate pieces.

The gleam of polished silver has always been a real joy to the owner be he or she rich or poor. But the cost for all but the very rich was prohibitive. The invention of the process of electroplating changed all that.

The first step towards making silver more affordable came around 1839 with the development of  electroplating. Electroplating was possible as a result of increased knowledge of electrical theory and the galvanic batteries needed in the process. Workers suspended the object to be plated in a conductive solution along with an electrode of pure silver. Passage of electric current through the solution caused pure silver to be deposited on the object to be plated. Direct current generators eventually replaced the original batteries as a source of electricity, enabling manufacturers to use  plating tanks large enough for mass production.

Electroplating was the ideal process to produce durable and attractive articles that had most of the desirable qualities of pure silver at a fraction of the cost. The only alternative process was Sheffield plate, a mechanical process that bonded pure silver to copper by heat. But electroplating soon took over the market.

“White metal," or Britannia metal which had the same characteristics as pewter, or nickel silver usually formed the base for electroplating. Unlike pewter, Britannia contained no lead in the alloy, making it a superior product. The usual composition of Britannia consisted of 140 parts tin, 3 parts copper, and 10 parts antimony.

The finest, and most expensive, objects used nickel silver as the base metal for plating. Nickel silver was an alloy composed of 5 percent to 25 percent nickel, 65 percent copper, and 10 percent to 30 percent zinc. The resultant metal was strong, took the plating perfectly, and even if the plated surface became worn, the nickel silver underneath was a good match for the silver plating.

Although plated objects were far less expensive than solid silver, they were still relatively expensive for the average family. For example a six-piece, silver plate on nickel silver  tea and coffee service, consisting of large and small teapots, coffeepot, sugar dish and creamer, cost around $160 in 1867. A comparable set using silver plate on Britannia metal was around $50 in the same period. The sixth piece was known as a "slop." It enabled the gracious hostess to quickly dispose of the dregs in the bottom of the cup before offering her guest a fresh cup of tea or coffee. The "slop" was an open topped vessel made to match the design of the other pieces.

In addition to the conventional tea and coffee services, 19th-century manufacturers of silver plate offered many other items, including pitchers, trays, casters, wine bottles stands, egg holders, cake dishes, goblets and cups. In addition there was a wide variety of toilet articles available, including soap dishes, tooth-brush holders and bowl and pitcher sets. The truly elegant home might have a silver plated parlor spittoon with locking cover. These sold for $4.50 to $6.25 in 1867, depending on how ornate they were.

At its peak, the silver plating industry during the late 19th century centered around Meriden, Connecticut. It was here in 1867 that Dennis C. and Horace C. Wilcox entered the holloware trade, first dealing in Britannia pieces. Later, around 1867, they established the Wilcox Silver Plate Company and started making quadruple plated holloware.

But what exactly is quadruple plate? Within the silver plate holloware industry, items marked of “Standard” indicated that 2 troy ounces of pure silver had been used to silver electroplate 144 teaspoons. Items marked "Quadruple Plate," on the other hand, used 8 troy ounces of silver to plate the same 144 spoons. Thus, quadruple silver plate pieces  were four times as heavily plated with silver than items  marked "Standard" silver plate.

So why then are so many quadruple plated silver pieces in such tarnished condition. While four times the amount of silver had been used to plate them, the layers of plating on quadruple plate were much thinner than standard plating. And while silver is stable in pure air and water, it tarnishes quickly when exposed to ozone, hydrogen sulphide, or air containing sulphur. Victorian homes not only had some of these elements present due to the use of coal-burning stoves and fireplaces, but many upper middle-class homes had overzealous servants who polished the silver pieces incessantly. Each time a servant polished a piece of quadruple plated silver, he or she removed some of the silver.

However, pieces plated on nickel silver, such as those produced Rogers Brothers and Reed & Barton, don’t look as bad today because of their nickel silver base. And, yes, any piece of quadruple plate can be re-plated to look as good as when it was new. But the cost to value ratio isn’t very good, so re-plating may cost more than the piece, itself, is worth.