The Man of Tiles

 

QUESTION: Several years ago while browsing a semi-annual antique show in my are, I came across a beautiful ceramic tile. It wasn’t the kind you with which I might decorate the walls of my bathroom, but it was large and attractive, featuring.... The antiques dealer said it was by William De Morgan. I had never heard of him but purchased the tile anyway. Since then I’ve discovered a few other tiles by De Morgan which I purchased. Can you tell me about him and his work? I understand his work gained prominence at the turn of the 20th century.

ANSWER: William Frend De Morgan was a British potter and tile designer, as well as a   lifelong friend of William Morris, the founder of the Arts & Crafts Movement. He was born in  London, the son of the distinguished mathematician Augustus De Morgan and his highly educated wife Sophia Elizabeth Frend, both of whom supported his desire to become an artist. 

He entered the Royal Academy School at 20 but became disillusioned. He soon met Morris who introduced him to the Pre-Raphaelite circle. Soon De Morgan began experimenting with stained glass. In 1863, he tried his hand at pottery and by 1872 had decided to work only in ceramics.

He designed tiles, stained glass, and furniture for Morris & Company from 1863 to 1872. He based his tile designs on medieval ones, as well as Islamic patterns. This led him to experiment with innovative glazes and firing techniques. His most popular motifs were of fish and galleons, as well as "fantastical" birds and other animals. De Morgan designed many of his tiles to create intricate patterns when laid together.

In 1872, De Morgan set up his own pottery works in Cheyne Row in the Chelsea District of London where he stayed until 1881. It was there that he developed his 'red luster' tiles and vases decorated with rich majolica colors in what he called the Persian style, commonly known as Iznak. Iznak tiles were difficult to come by, but the more provincial Damascus tiles were readily available. However, De Morgan’s early efforts at making his own tiles were of varied technical quality. 

In his early years, De Morgan used blank commercial tiles. He obtained hard and durable biscuit tiles of red clay from the Patent Architectural Pottery Company in Poole. He also purchased dust-pressed tiles of white earthenware from Wedgwood, Minton, and other manufacturers but De Morgan believed these would not withstand frost. He continued to use blank commercial dust-pressed tiles which his workers decorated in red luster. 

But he developed a high-quality biscuit tile of his own, which he admired for its irregularities and better resistance to moisture. His inventive streak led him into complex studies of the chemistry of glazes, methods of firing, and pattern transfer.

De Morgan handpainted his first tiles on Dutch blanks using a pin-prick method. His workers transferred the outline to the tile by pricking the outline of the design through paper, then rubbed charcoal through the holes to mark the edges.

Eventually, De Morgan developed a paper transfer technique. Workers painted each tile design onto a thin piece of paper, often mounted on a glass frame to allow the light to shine through. They then painted the traced outline of the design from a master drawing placing the completed transfer onto the tile's top porcelain layer, then brushed the back with glaze. When fired, the paper burned away, and the remaining ash mixed with the glaze, appearing as tiny specks on the finished tile. The glazed reverse image fused with the tile.

De Morgan especially liked the look of Middle Eastern tiles. Between 1873 and 1874, he rediscovered the technique of lusterware found in Hispano-Moresque pottery and Italian maiolica. His interest in the Middle East tiles influenced his of design and color as well.

As early as 1875, he began to work in earnest with a "Persian" palette: dark blue, turquoise, manganese purple, green, Indian red, and lemon yellow, De Morgan’s study of the motifs of what he called "Persian" ware, today known as 15th and 16th-century Iznak ware, profoundly influenced his style, in which fantastic creatures entwined with rhythmic geometric motifs float under luminous glazes. Fan-shaped flowers and carnations, traditional Persian themes, that often decorated Perisan tiles made their way into De Morgan's designs. 

In 1882, De Morgan move his tileworks to Merton Abbey in south London, beside the Wandle River, where Morris had several large buildings. 

At Merton Abbey, De Morgan produced larger 8-inch and sometimes even 9-inch tiles, in addition to the 6-inch ones he had produced in Chelsea. Some tiles from this period were the green and red luster fantastic animals series. During this time, he developed high gloss glazes for which his tiles became famous. 

De Morgan moved his operation to Fulham in 1888. These tiles had deep backgrounds, with birds and animals, in turquoise and olive to emerald green colors. Also during this time, De Morgan spent his winters in Florence, Italy, for health reasons. He had his designs painted locally on paper, then sent the papers back to London where his workers placed the papers on the tiles, then glazed them, after which the paper burned away during  firing.

De Morgan left his business in the hands of the Passenger brothers and Frank Iles, who had been worked with him for 25 years. He went on to become a successful novelist.

To read more articles on antiques, please visit the Antiques Articles section of my Web site.  And to stay up to the minute on antiques and collectibles, please join the over 30,000 readers by following my free online magazine, #TheAntiquesAlmanac. Learn more about "Lady Luck" in the 2024 Fall Edition, online now. And to read daily posts about unique objects from the past and their histories, like the #Antiques and More Collection on Facebook.

The Keepers of the Cheese

 

QUESTION: I recently purchased a beautiful Wedgwood Jasperware cheese dome at an annual antiques show. Although I have never thought of collecting cheese keepers, I fell in love with this one. Why did the English make this type of cheese keeper? Was it for all types of cheese? Didn’t cheese need to be refrigerated?

ANSWER: Today, most people eat supermarket cheese, all of which needs to be refrigerated. Even creamy gourmet cheeses need to be kept cold due to their cream content. But some English cheeses, such as cheddar and Stilton, are hard cheeses 

English cheesemaking dates back to around 3800 BCE. But it was the Romans occupying the region in the first decades of the first millennium that brought it into general production by using rennet from ruminant animals to create cheese during the summer months.

Early cheesemaking was a simple procedure,  requiring no more than a couple of bowls, a ladle, a strainer and some hard-won skill to make soft fresh goat or cow's milk cheese. Snowy-white Perroche, made today in Herefordshire, is just such a cheese with a delicate citrus flavor.

Every Roman legionary got an ounce of cheese in his daily ration. With 5,000 men in a legion, that amounted to 5,000 ounces or about 140 kilos a day. Only hard cheese could  be cut into one-ounce pieces. The Romans also introduced large-scale sheep farming to Britain.

Fast forward to the Middle Ages where the feudal system of lords and tenants encouraged centralized cheese production by taking advantage of the labor available through agricultural workers. This cheese fed the lords and their tenants, instead of being traded.

Medieval monks ate lots of cheese. Many monasteries had their own dairies; records from Whitby Abbey in Yorkshire show purchases of rennet. The monks originally brought their expertise with them from France. Their repetitious lifestyle, daily routines, and general scientific interests proved extremely useful in cheesemaking. Most of the cheese made for the monks was probably hard, low-fat cheese, with the cream skimmed off to churn into butter for the abbot’s table. 

Due to the proliferation of sheep in England, farmers used ewe’s milk to make many of the early cheeses. By the 17th century, cows had become the preferred dairy animal, especially in areas with flatter landscapes and excellent grazing conditions which could support larger herds. This increase in herd size enabled farmers to produce more wheels of cheese, allowing them to send their cheeses to town and city markets and aboard. However, local farmers continued to produce cheeses for themselves, leading to the creation of classic cheeses such as Cheshire and Wensleydale. 

Soon Britain became known for its large, hard wheels of cheese, called truckles. A truckle of cheese is a cylindrical wheel of cheese, usually taller than it is wide, and often described as barrel-shaped. The word is derived from the Latin trochlea, meaning “wheel or pulley.” Made in styles with and without additional cream, these cheeses all shared the common practice of using molds lined with cheesecloth to drain curds during the beginning stages of production. 

And while English cheddar is popular today, Cheshire cheese was the predominant cheese produced across England. By the middle of the 17th century, more than 4,000 farms made the crumbly, dense cheese, although the average herd size was only five cows, barely enough to create a wheel of Cheshire a day. In the southwestern parts of the country, however, farms would often combine resources to create gigantic, 120-pound wheels that could handle significant aging, often more than 5 years. The first recorded shipload of Cheshire cheese arrived at the port of London in October 1650 and was an instant hit.

Over the next few hundred years, Cheshire became England’s most popular and widely sold cheese until the late 19th Century when Victorian Cheddar knocked it off its perch. By the beginning of the 20th century, cheddar had become Britain’s top cheese.

Of all the cheese in Britain, Stilton is probably the most revered. The history of the early production of Blue Stilton cheese is unclear, but the “King of English Cheeses’ wasn’t actually produced in the village of Stilton. Historians credit Cooper Thornbill, landlord of the Blue Bell Inn in Stilton, with the earliest marketing of Blue Stilton cheese between 1730 and 1759. Located on the Great North Road, the inn was a popular stopping point for coaches traveling north from London to Edinburgh. Thornhill partnered with Leicestershire cheese maker Frances Pawlett and negotiated arrangements which gave the Bell Inn exclusive rights to market Blue Stilton. Travelers spread the word of this fine cheese upon returning to London. The only downside of Blue Stilton cheese is it pungent aroma.

Victorian dinner parties often included the service of cheese accompanying a salad course just prior to dessert. It was important to keep the cheese covered not only to reduce drying, but also to prevent the pungent smell from permeating the room.

Stilton can only be made in three counties – Nottinghamshire, Leicestershire and Derbyshire – and not, oddly enough, in the Cambridgeshire town of Stilton itself. 

The mass production of cheese made it readily available to the poorer classes. Therefore, simple cost-effective storage solutions for cheese gained popularity. Ceramic cheese dishes, or cheese bells, became one of the most common ways to prolong the life of cheese in the home. It remained popular in most households until the introduction of the home refrigerator in 1913

The Victorian passion for blue-veined Stilton cheese was equal to the array of dishes used to serve it. Also known as cheese stands, cheese bells and cheese domes, potteries produced these dishes in a variety of styles. In the early 19th century, Wedgwood was the first to produce a tall cylindrical cover with matching stand intended to accommodate an entire round of Stilton cheese. Most majolica cheese keepers were of this style. Less commonly, majolica cheese stands assume a smaller triangular shape designed to store a single wedge.

The domed covers of majolica cheese keepers were typically decorated in relief with basket weaving, foliage, flowers and occasionally birds. On top of the dome sat a finial composed of a twig, rope, flower blossom or a finely modeled animal figure. The stand or underplate complements the dome both in design and coloration and had a peripheral rim on its upper surface inside which the dome rests.

Many manufacturers made cheese domes. Probably the most well known was Josiah Wedgwood. His Jasperware was the perfect form for a cheese dome. Developed by late 1774, Jasperware comprised a dense white stoneware which accepted colors throughout the entire body.

By December 1774 Wedgwood was able to give a fine white composition any tint of fine blue.' And by January 1775 the stage was set for blue Jasper: After that He was soon able to create almost any shade of blue, plus a beautiful sea green, chocolate brown, and several other colors. Wedgwood decorated his cheese domes with low reliefs of classical figures in white.

And while Wedgwood continued with his classical themes, another potter, George Jones, created elegant designs for his domes, with pastoral decorations in vibrant colors.  

One of Jones’ domes features a waterlily and dragonfly pattern. The pottery made this pattern in both low and tall sizes, as well as with a couple of different handle treatments, the traditional waterlily blossom, and a rarer version with a kingfisher handle. As with all of the Jones domes, it was also made in several colors. Other domes feature different handles with shells, leaves, and snakes.

A Jones dome with a cow and acanthus leaf design features a cow handle on top. 

The pottery used this same cow handle on its Calla Lily dome, part of the larger rare Calla Lily series. One of the most frequently found domes is one with the apple blossom pattern, also part of a larger series.

An unusual cheese dome pattern made by the company was the thatched bee skep cheese keeper in two sizes. Beautiful and very rare, it’ is also one of the most valuable. 

Probably the most famous of Jones’ cheese domes features a fence and daisy design.

To read more articles on antiques, please visit the Antiques Articles section of my Web site.  And to stay up to the minute on antiques and collectibles, please join the over 30,000 readers by following my free online magazine, #TheAntiquesAlmanac. Learn more about "The  Vernacular Style" in the 2024 Winter Edition, online now. And to read daily posts about unique objects from the past and their histories, like the #Antiques and More Collection on Facebook.

Enriching the Human Spirit Through Pottery

 

QUESTION: A few years ago, I found several Pewabic ceramic tiles while browsing a local thrift shop. I’m not sure how old they are, but I suspect they’re newer ones, purchased as souvenirs of a visit to the Pewabic Pottery in Detroit. Since the tiles were very attractive, I bought them. However, I don’t know anything about Pewabic tiles. Recently, a friend told me they were by Pewabic. Can you please tell me more about the company? I’d like to buy more of these tiles and possibly start a collection.

ANSWER: Pewabic ceramic tiles have been a popular collectible for many years and are relatively easy to find. The pottery is still producing them, including special ceramic Christmas tree ornaments. 

In 1903, Mary Chase Perry Stratton, an artist and educator, and Horace J. Caulkins, a dental supplier and kiln manufacturer founded Pewabic Pottery in Detroit, Michigan, the same year that Henry Ford established his motor company in the city. Caulkins was considered a high-heat and kiln specialist, and developed the "Revelation kiln". Mary Chase Stratton was "the artistic and marketing force." The collaboration of the two and their blend of art and technology gave the pottery its distinctive qualities as Detroit's contribution to the International Arts and Crafts movement and exemplified the American  Craftsman Style. The pottery became a leader in the Arts & Crafts Movement for its handcrafted pottery and ceramic tiles.

The word Pewabic is derived from the Ojibwa (or Chippewa) word "wabic", which means metal, or "bewabic", which means iron or steel, and specifically referring to the "Pewabic" Upper Peninsula copper mine where Stratton walked with her father. Her workshop was an integral part of America’s Arts and Crafts movement, a backlash against mechanization that began in the late 19th century. In it she fashioned handmade, delicate wares, and was much like Henry Ford’s factory with its assembly-line production. 

Challenged by a friend to replicate a piece of shimmering Babylonian earthenware, Stratton decided to fire her pieces three times, adding a spray of kerosene for the final blast. The oil burst into flames, combusting with the metal oxides in the glaze to create a swirl of metallic colors. By 1909 she had perfected the iridescent glaze and the process of “fuming” that became the studio’s trademark.

The pottery started out in a carriage house in Detroit’s Brush Park neighborhood (pictured). Quickly outgrowing this “Stable Studio,” renowned architect William Buck Stratton was hired to design the pottery studio on Detroit's East Side, which is still in use today. Production moved into this building in 1907.

Demand for Pewabic grew thanks to our stunning iridescent glazes and inspiring architectural tile installations throughout southeast Michigan and across the country. Generations have been enriched by the Pewabic art and tile adorning homes, schools, churches, and public institutions, cementing Pewabic into the rich cultural fabric of Detroit.

Under Mary Stratton's artistic leadership, Pewabic Pottery employees created lamps, vessels, and architectural tiles. Architectural pieces have been a staple in Pewabic's history. They were known for their iridescent (like an oil slick with an incredible translucent quality and a phantasmagoric depth of color) glazes. Architectural tiles were used in churches, concert halls, fountains, libraries, museums, schools and public buildings. The studio's work graces numerous edifices throughout Michigan and the rest of the United States. Noteworthy examples include Herzstein Hall at Rice University in Houston, Texas, and the Shedd Aquarium in Chicago. Illinois. 

Stratton  oversaw operation of the pottery until her death at the age of 94. She gifted the pottery to Michigan State University in 1965 which used it for its ceramics education program. 

Pewabic tiles have long been in great demand in Detroit and southeastern Michigan for  use in buildings, and they can be found in many of the area's finest structures. 

To read more articles on antiques, please visit the Antiques Articles section of my Web site.  And to stay up to the minute on antiques and collectibles, please join the over 30,000 readers by following my free online magazine, #TheAntiquesAlmanac. Learn more about "The  Vernacular Style" in the 2024 Winter Edition, online now. And to read daily posts about unique objects from the past and their histories, like the #Antiques and More Collection on Facebook.

A Juicy Solution

QUESTION: I was visiting my grandmother the other day and noticed that when she needed some lemon juice for a dish she was preparing, she pulled out a funny looking contraption, placed half a lemon on it, and pushed down on the lemon while turning it slowly. The juice from the lemon flowed into a grove at the bottom. She then poured the juice into her pan and continued cooking. What is this device called and did everyone use them back in the day?

ANSWER: Younger Americans think lemon juice comes from those cute plastic lemons---or from fancy and expensive electric stainless steel appliances that sit on their kitchen counter. Many have never had to squeeze juice by hand, but it wasn't so very long ago when that's exactly what everyone had to do in order to have the lemon juice for a dish or a refreshing glass of OJ. But instead of an electric appliance, people used a reamer.

The French made the earliest reamer, registered in 1767, of nickel silver and porcelain. First produced in Europe, reamers later appeared in the U.S. European reamers were  some of the finest ever created, including those produced by the finest china companies, such as Limoges, Royal Bayreuth, R.S. Prussia, and Meissen.

Though Charles L. Tiffany offered a reamer at his Tiffany and Company store in New York in the early 1880s, the first juice extractor patented in the U.S. was on May 30,1865. This was actually a wooden juice press.

The hand-held lemon squeezer created by George Cornford patented the first hand-held, clear glass lemon squeezer on August 19,1884, and it resembled a darning egg. 

Before the turn of the 20th century, more inventors patented designs for their own juice squeezers. R.E. Bristow of Rockford, IIlinios, registered "The Ideal" on January 31, 1888. John Easley of Manhattan registered a hand-cranked reamer on July 10, 1888, which was the first of his many patents until 1900. In fact, reamer designers of the early to mid 1880s created intricate mechanical designs culminating in the creation of a model that first cut the fruit in half and then extracted the juice.

But these were too sophisticated for the average user. By the late 1880s and early 1890s, designs reverted back to single-piece glass reamers. The registered patent designs of Thomas Curley, whose design was called, what else, the "Curley." Easley came out with a three-piece model, and the Holmes Company gave the world the “Holmes,” which was made of glass. Still the design that finally remained for years to come was Arthur Bennet’s “Lemon Squeezer,” patented on February 16, 1909.

This one brings to mind the classic juice reamer. Made of one piece of glass, the "Lemon Squeezer" had a pointed, grooved center for twisting the fruit on to remove its juice. The juice ran into the shallow dish below the reamer part. The "Lemon Squeezer" also had a handle to 'hold for pouring and a spout.

The first reamers or juicers were for extracting lemon juice for cooking or for flavoring, not necessarily for juicing oranges for making orange juice. Though oranges are available year round now, in 1900 they were exotic and expensive.

But that changed in 1907 when Sunkist, established as the trademark for the California Fruit Grower's oranges, appeared on the market. By 1916, Sunkist began offering glass reamers as a way to promote their oranges. But orange juicers and lemon juicers weren’t the same. Lemon juicers didn’t need a "bowl" or area on the juicer to hold a large amount of juice, but the orange reamers did, which brought about a major change in the style of reamers.

Sunkist was the leader in design changes. Besides offering reamers with "juice receptacles," many of the Sunkist reamers also had embossed lettering, spelling out "Sunkist Oranges and Lemons" or "Sunkist-California Fruit Grower's Exchange.” Sunkist vigorously promoted them through department and variety stores, grocery outlets and by mail-order. Sunkist continued to offer reamers, many made by the McKee Glass Company, until 1961.

By the 1920s and 1930s, reamers became more colorful with the introduction of Depression Glass. In 1922, the Fly Glass Company introduced Pearl Glass, and by 1925 reamers could be purchased in a variety of colors, from Vaseline glass to amber, pink, and emerald green glass. The Great Depression produced more glass reamers  than ever before or after.

There were other produced in the 1930s, including the 'Servitor," the "Handy Andy," and the "Jiffy Juicer."  Though china reamers had been produced in Europe years before, it wasn’t until 1927 when Goebel registered their German ceramics and chinaware in the U.S. Though Goebel didn't begin making ceramic juicers in the U.S. until the late 1920s, ceramic reamers had been produced in America from 1910 and continued through 1938. In fact, by the end of the 1930s, the production of colored glass reamers had declined. 

The end of the reamer era occurred in 1939 as frozen orange juice hit grocer’s freezers.  Today, glass and ceramic reamers are the most popular with collectors.

To read more articles on antiques, please visit the Antiques Articles section of my Web site.  And to stay up to the minute on antiques and collectibles, please join the over 30,000 readers by following my free online magazine, #TheAntiquesAlmanac. Learn more about "folk art" in the 2023 Winter Edition, online now. And to read daily posts about unique objects from the past and their histories, like the #Antiques and More Collection on Facebook.

 

Antique Air Fresheners

 

QUESTION: Recently, my father died. For as long as I can remember, my father gave a small ceramic fantasy-like cottage pride of place. My mother said he wanted me to have it. There’s a large hole in the back. At first I thought it was a candleholder, but my mother told me that an older woman friend of his send it to him from Haiti, where she had gone on a cruise. The odd thing about this gift was that it took a long time to be delivered and arrived after the woman had died. Can you tell me anything about this little cottage—how old is it, what was it used for?

ANSWER: What your father received is called a pastille burner–-a little device that made rooms more fragrant in the past. By its appearance, it probably came from one of the potteries in Staffordshire, England. 

Times past weren’t always fragrant. While air fresheners come in all shapes and sizes today, back then people used various ways to cover up the noxious odors which permeated the environment. Scent vinaigrettes, pomanders and perfumed handkerchiefs were effective enough while out and about in the streets of a city.

Bronze pastille burner Regency

By the 16th century, a special device had been developed to release a pleasant scent into the air in the home. These devices, called pastille burners, had become quite popular in aristocratic homes during the reign of Queen Elizabeth I. By 1811, most upper class homes had at least one pastille burner, and some of the better ones had  more than one.

The word pastille dates back to the 15th century. It takes its name from the Latin word, pastillus, meaning a small roll or little loaf of bread. Initially, pastilles were tiny lozenges compounded of aromatic herbs blended with a sweetener which people used to freshen their breath. In the mid-16th century, pastille makers produced them to be burned in order to release pleasant scents into the air of an upper class home.

Ceramic pastille burner Wedgwood

But these new pastilles weren’t made commercially until well into the reign of Queen Victoria. Before that, servants made pastilles in the still rooms of the homes of the aristocracy and the gentry using a recipe provided by the lady of the house. These scent pastilles consisted of finely ground charcoal, saltpeter, a binder, and a fragrance. People preferred charcoal made of willow wood because it could be finely powdered and burned evenly without an abundance of smoke. They blended this with saltpeter to ensure the charcoal would continue to burn once it was lit. The binder was most often Gum Arabic or Gum Tragacanth, either of which they added to the powdered charcoal and saltpeter mixture in the amount necessary to create a stiff dough. The addition of either of these gums would ensure the pastilles remained firm once they had dried. 

The makers added the fragrance last, in the form of an essential oil, which had been distilled in the still room at some time prior to the making of the scent pastilles. Among the most popular scents were lavender, rose, jasmine, sandalwood and cedar, though there were a few recipes which included more expensive fragrances, such as myrrh, frankincense and orris.

Pastille cones

After blending the fragrance oil into the pastille dough, servants pressed it into a number of small, conical molds. In most cases, these molds would produce scent pastilles which were about a half inch in diameter and about one and a half inches tall, though there were some which were larger. They then left the scent pastilles  in the molds to dry for at least two days, though for larger pastilles, it took three to four days. Once the scent pastilles were fully dry, the small, hardened cones could be removed from the molds. They would then be ready to use. The fully dry scent pastilles were most often stored in air-tight containers to keep them dry and to help retain their fragrance until needed.

Early bronze pastille burner

Early pastille burner makers used bronze or brass and sometimes silver to make them. But by the second half of the 18th century, potteries began producing them in porcelain, which didn’t get as hot as the metal ones. Also, potters could easily mold porcelain, offering a wide variety of shapes to work with. And the growing palette of glaze colors made it possible to produce very colorful and highly decorative pastille burners.

At first, porcelain manufacturers produced burners in the same shapes as those of the early metal burners. Soon wealthier customers asked for pastille burners to complement the garnitures, or fireplace mantel sets, so as to camouflage the purpose of the burners. Others wanted decorative burners for their bedrooms. By the 1760s, many porcelain manufacturers began producing shapes molded to represent things of every day life, such as fruits and vegetables, animals and flowers. They also took inspiration for their burners from various buildings, from rural churches and cottages to ancient castles. Wealthy landowners commissioned porcelain copies of interesting buildings on their properties.

Building shapes offered open windows, enabling the pastille itself to burn steadily. And one with a chimney allowed a way for the white smoke given off by the pastille as it burned. By the end of the 18th century, rustic buildings such as the cottage orné became a popular as a form for pastille burners. Cottages orné were typically rustic cottages set in an attractive and secluded rural setting.

During the first decade of the 19th century, dove cotes, gate-keeper’s lodges, dairy houses and intricate, flower-covered summer houses had become popular forms for pastille burners. Other country building types included toll houses, churches, and castles, often covered with vines and colorful flowers. 

Sliding tray pastille holder

There were several ways the pastille could be placed inside the burner. In some, the user could remove the roof of the building, in others, the entire building could be lifted off its base. And in others the user could pull out a flat tray for the pastille out of one side of the building. Burner manufacturers often concealed these small slides as a bow window, an external chimney breast, or the gable wall side of a building.

Removeable chimney pastille holder

Back in the early 19th century, matches hadn’t been invented yet, so people used a spill, a long, thin sliver of wood or a twisted length of scrap paper, usually stored in small vases made especially for them and kept on the mantle near the pastille burner. The user would light the spill from the fire in the room, or by use of a tinderbox, and then hold it to the tip of the pastille cone until it caught fire. A one and one half inch tall pastille cone would usually burn for about 20 minutes, giving off its scent along with a thin white smoke. The scent could linger in the room for another 20 to 30 minutes once the pastille had burned out.

To read more articles on antiques, please visit the Antiques Articles section of my Web site.  And to stay up to the minute on antiques and collectibles, please join the over 30,000 readers by following my free online magazine, #TheAntiquesAlmanac. Learn more about art glass in the 2022 Summer Edition, with the theme "Splendor in the Glass," online now. And to read daily posts about unique objects from the past and their histories, like the #Antiques and More Collection on Facebook.