Horn a Plenty

 

QUESTION: I’ve always been fascinated by antique items made of horn. I see them in cases at antique shows all the time. I’ve even purchased a hair comb or two and a walking stick with a horn handle. But I have no idea how these items were produced. I assume most of them were made in the 19th century, but I’m only guessing. Can you give me some insight into the production of products from cow’s horn.

ANSWER: Horn has long been used to make various utilitarian objects. Ancient people blew through it to call meetings and such. Other horns held gun powder for muskets. And ornate hair combs made of horn were all the rage in Victorian times.

Long before synthetic materials like Celluloid, Bakelite,  and Lucite came on the scene,  Mother Nature provided an interesting assortment of moldable organic materials. These unique substances from plants and animals are known as "natural plastics."

Thermoplastics are materials that are made pliable by the application of heat, then molded with pressure or by casting in a cold mold. Additional applications of heat will subsequently re-soften thermoplastics and distort the original molded shape of an object. Though many modern thermoplastics are recyclable, antique thermoplastics can be permanently damaged by heat. Testing methods, such as exposure to hot water and the ever-popular hot pin test, can ruin valuable antique objects that are very often irreplaceable. So caution should be taken when trying to identify the materials from which some antique molded items are made.

Collectors seek objects fashioned from natural thermoplastic materials like cow horn in the 18th and 19th centuries. Over time, people used horn for a .variety of useful and ornamental applications. It required persistence and hard work to understand its unique properties. Through trial and error, ingenuity and luck, horn smiths developed successful fabricating techniques for working with horn.

Horn is a form of a protein called keratin, the same type of material as in fish scales, bird feathers, human hair and fingernails. Tiny compressed hair-like fibers, which can be seen with a magnifying glass, make up the structure of ' horn. Because of its unique protein formation, horn frays easily and has a tendency to split and crack during fabrication, making it difficult to work with. 

Horn smiths harvested, cleaned and fabricated horn into a variety of useful and ornamental objects such as dressing combs, hair ornaments, buttons, jewelry, decorative inlaid frames, trinket and snuffboxes. Because of Its beautiful pale translucent quality, they used horn extensively during the Edwardian Era for producing Art Nouveau accessories that depicted the dragon fly motif. 

Horn was a plentiful by-product of the meat and leather industries. It had been used for centuries n its raw state to make objects like powder horns and for fashioning common utilitarian items such as serving spoons and shoehorns. Oxen, steer and cow horn ranged in color from pale cream to light mottled gray. Buffalo horn, obtained from India, Thailand, and China, was dark brown. Domestic cattle horn vas plentiful and ranged in color tones from pale grayish green to streaked dark brown.

Manufacturers used raw cattle horn to make pressed rattans, umbrella and utensil handles, jewelry items and dressing combs. But Before these finished products could reach consumers, they had to first be fabricated. This process actually began with the meat industry.

Slaughterhouses had a surplus of raw cattle horn, which they stockpiled into various sizes and colors. This they sold cheaply to manufacturing companies or merchants who were in the business of applying horn to fabricators. A representative from the fabricating company would carefully select horn for specialty items like ornamental hair combs. Some representatives traveled the world searching for fine horn. When color wasn’t a consideration, the horn went for making common utilitarian objects like utensil handles or buttons.

After sorting, fabricators prepared the raw horn for the first step in processing. Workers trimmed the ends away by means of sawing two cross cuts—the first called the "head" or "rootº cut and the second the "screw" or "tip" cut. They then gathered the tips  to make utensil handles and buttons and used the ragged edges of the head cut to produce fertilizer.

They then sent the trimmed horn to the "opening department" where they soaked it with water and heated it over an open fire until it became softened. Another method commonly employed by fabricators involved softening the trimmed horn in huge vats of hot water or oil.

Nevertheless, once sufficiently pliable, the horn was ready to be split open. In order to prevent waste and in an attempt to end up with a rectangular piece of material, workers made an elongated, spiral cut beginning from the widest part of the horn up through the narrow section. After slitting, they forced the  horn open using tongs, and then placed it between screw plates to flattened it.

Fabricators often performed special finishing techniques on raw horn to change its appearance. They frequently clarified and sometimes stained it. The clarifying process involved squeezing the cleaned and flattened material between heated and oiled iron plates under tremendous pressure until it became translucent. Lantern makers used clarified horn, which had a slight greenish hue, as a "glaze" instead of glass in lanterns throughout the 18º and 19" centuries. Another use for ultra thin, translucent sheets of horn was to layer them between the pages of important documents in order to protect them from damage caused by bleeding inks. But the most important application of clarified horn was in the production of fancy ornamental hair combs.

Horn smiths stained clarified horn to resemble expensive tortoiseshell by first exposing it to diluted nitric acid which turned it a pale yellow. Once they achieved the desired amber color, they sprinkled and streaked the horn with a mixture of caustic soda, litharge, or lead monoxide, and dragon's blood, a colored resin derived from the rattan palm. This solution reacted with the nitric acid in the treated horn and turned the affected areas orange. The end result was a mottled imitation of tortoiseshell in mellow shades of amber and orange. Records show that in the late 1880s the comb factory of Stewart & Company of  Aberdeen, Scotland, used 3.5 million horns to only 600 pounds of authentic tortoiseshell per year.

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 "Advertising of the Past" in the 2023 Spring 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 Cream of the Crop

QUESTION: Last year I went antiquing in the English Cotswolds. In nearly every shop I went into, I saw at least one or more little cow creamers waiting for new homes. How did these little ceramic accessories come about and why did they choose to make them in the shape of a cow?

ANSWER: Originally made in England, then in Scotland and America, these unique creamers were the pride and joy of many late 18th and early 19th-century English housewives, both rich and poor. They kept these spotted bovines sitting on top of their dining room dressers, ready to use on special occasions.

These pottery cow creamers are little jugs standing firm on all four legs. They’re  usually about six inches long and four to five inches high. Housewives would pour fresh cream through a hole in the cow’s back, then seal up the whole with a cover. Unfortunately, many a cow creamer today is missing its cover. The cow’s curved tail served as the handle while its mouth served as the spout.

Cow creamers are among the oldest forms of decorative tableware still in existence today. Their ancestry can be traced back  to a decorative European jug used for washing the hands before and during a meal called an “aquamanile.” These jugs were very fancy and often doubled as a centerpiece. Ironically, an aquamanile had many of the same features as a cow creamer—a body in the shape of an animal standing square on its legs, a tail arched to meet its back that served as a handle, a hole in its back by which the jug could be filled, and a gaping mouth from which to pour the water.

Made from gold, silver, bronze, or pewter, the aquamaniles were most commonly shaped like lions, sometimes encrusted with precious stones.

It was the Dutch that chose the cow as the shape for the cow creamer which became a luxury accessory.

During the 18th century, coffee drinking became popular among the social elite of Europe. The new coffee ritual demanded novelty jugs to hold the cream. Those depicting a cow with a bee perched on its back were the most popular.

Initially, silversmiths created cow creamers in different sizes but using the same freestanding cow. There were all sorts of whimsical variations—some had garlands around their necks, hinged lids, or handles shaped like flies, bees, or flowers. But when the Dutch began making the creamers in tin-glazed Delftware, the fencegates opened and a whole herd of creamers rushed out.

The first cow creamer came from the Whieldon Pottery, which imitated the silver cow jugs made in 1755 by John Schuppe. The most well-known of these had a mottled brown tortoise shell-type glaze. Others had brown and yellow spots, black with a criscrossed yellow pattern, and even light blue with yellow circles.

But the clay was more difficult to control and sculpt than metal, so the potters introduced a few changes to the design to make it conform more to the different material. While a silver cow could stand directly on its legs, a pottery cow could not. This necessitated the addition of a base to help stabilize and strengthen the clay.

It seems every potter added his touch of whimsy. In fact, there are almost as many different decorations as there are creamers.

 potters also crafted these unique little jugs, essentially copying from the earlier Whieldon design. None of these have markings on the bottom. The Welsh potters added their own creative touches to their cow creamers. Many decorated them freehand or applied transfer designs of rustic farm scenes. After 1850, the Scots developed a love affair with the cow creamer. Scottish potters experimented with sponged decoration and brightly colored glazes.

After the American Revolution and into the early 19th century, imported English pottery became too expensive, so the United States Pottery in Bennington, Vermont, began making its own version of the cow creamer. Each cow had crescent-shaped nostrils, open eyes, folds in the neck, and visible ribs. I guess the American cows weren’t as well fed as their English, Scottish, and Welsh cousins. After Bennington closed in 1858, its potters sought work at potteries in Ohio, Maryland, and New Jersey, taking their skill at making cow creamers with them.

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  La Belle Epoque in the 2020 Spring 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.

Whatever Happened to Elsie the Cow?

QUESTION: When I was a kid, I remember seeing Elsie the Cow all over the place. She appeared on all Borden dairy products, billboards, and magazine ads. I even had some Elsie toys. Whatever happened to Elsie the Cow?

ANSWER: Elsie the Cow was the hottest advertising personality in the country in the 1940s and 1950s. Borden Company produced thousands of items bearing her likeness to promote its products.

In 1852, Gail Borden, Jr. received a patent for his condensed milk process, and in 1857 he founded the Gail Borden Jr. and Company. He reorganized his company in 1858 as the New York Condensed Milk Company, which ultimately became the Borden Co.

During the early 1860s, Borden sold his condensed, sugar sweetened milk from push carts on the streets of New York. His product was always pure and safe, and in 1864 when Louis Pasteur showed the world a real live germ, Gail Borden finally learned exactly why his heat process was so successful. The demand for Borden’s condensed milk grew during the Civil War and his business boomed. Though Borden died in 1874 at the age of 72, he lives on as the "father of the modern dairy industry."
   
During the 1920s and 1930s the commercial dairy business was growing. Borden's bought hundreds of area dairies, out marketing, underselling, and forcing them to sell their milk direct to the large processors at smaller profits. The public sided with the struggling farmers.

In 1936, Borden's, to create a more wholesome public image, placed a new kind of advertising in some medical journals to attract the attention of pediatricians. These ads featured several cartoon cows, one of which was named Elsie. The ads promoted Borden's high standards of quality.

In 1938 a radio copywriter intrigued by the magazine ads wrote a sample Elsie commercial and gave it to a network news commentator whose show Borden  sponsored. He read it over the air and his listeners loved it. Fan mail began arriving addressed to Elsie the Borden Cow.

Borden prepared national magazine ads and local dairies put Elsie's picture on their bottle caps.

Borden reacted quickly by choosing the most attractive of the 150 cows---a Jersey from Massachusetts whose name the company changed from You'll Do Lobelia to Elsie.

The public's response to Elsie was unprecedented. A survey done in the late 1940s showed that Elsie was a more known and recognized figure than the president of the United States.

After being a featured attraction at the New York World’s Fair in 1939 and 1940, and starring in a movie. Elsie became a highly recognizable personality. Borden began to show her wearing the popular ruffled shoulder apron and in 1941 she stood up and became an American housewife.
       
All through the 1940s Elsie collectible advertising items and toys were hot. At one point, Borden's had over 100 licensed vendors producing everything from puzzles and games to handkerchiefs and lamps. Everyone loved Elsie.

The 1950s also brought the creation of the "Good Food Line" train which featured Elsie’s entire family, her husband, Elmer, and her two children, Beulah and Baby Beauregard, promoting Borden’s milk, ice cream, and cheese. In 1958 Borden's commissioned Ringling Brothers to build a parade model of the famous train. It had a special car for the live Elsie to ride on and was used in thousands of parades until the early 1990s. After that, Elsie had faded into history. She spent her last days on a farm in Texas.

Rocking Into Butter

QUESTION: I recently purchased an odd sort of butter churn at a local antique show. It’s a horizontal container suspended by straps to a truncated wooden frame. The only type of butter churn I’ve heard of is the vertical cylindrical type. It has the name and location of the company that made it—"Davis Swing Churn, No. 2, Vermont Farm Machine Co., Bellows Falls, Vt."—painted on both sides. Can you tell me something about it?

ANSWER: What you have is what’s commonly called a “rocking churn.” It seems women used to hook the churn to a rocker using a hook and a length of rope and as they rocked, they pulled the churn from side to side, agitating the cream inside.

To better understand how this type of churn works, it’s important to know how the churning process works. Women used a variety of churns to turn cream into butter. The most common type of churn is the vertical churn into which a person inserted a pole inserted through the lid.

The agitation of the cream, caused by the mechanical motion of the device, disrupts the milk fat. This movement breaks down the membranes that surround the fats in the cream, forming clumps known as butter grains. These butter grains, during the process of churning, fuse with each other and form larger fat globules. The mechanical action introduces air bubbles into these fat globules. The butter grains become more dense as fat globules attach to them while action forces the air out of the mixture. This process creates buttermilk. With constant churning, the fat globules eventually form solid butter and separate from the buttermilk. The butter maker then drains off the buttermilk and squeezes the butter to eliminate excess liquid, forming it into a solid mass.

Historians believe the word “butter” came from the Greek word boutyron, meaning “cow cheese.” That’s because goat’s milk doesn’t work well to produce butter because of its lower fat content.  Evidence for the use of butter dates back as early as 2000 B.C.E.. And the butter churn, itself, may have existed as early as the 6th century A.D. Historians also believe that early nomads may have discovered butter by accident after having filled skin bags with milk and loading them onto pack animals. The movement of the animals shook the bags, creating butter.

Before commercial dairies began producing butter, every home had tools to make its own. Butter churns came in a variety of styles. The most common is a container, made of stoneware in the mid-19th century and later of wood, where the person making the butter creates it by moving a pole, inserted into the lid, in a vertical motion. This type of churn is also known as an “up-and-down”’ churn, plunger churn, plumping churn, or knocker churn.  The staff used in the churn is called a dash, dasher-staff, churn-staff, churning-stick, or plunger.

Another common type of butter churn is the paddle churn. The butter maker turned a handle that operated a paddle inside a container, causing the cream to become butter. Yet another type is the barrel churn. This consists of a barrel turned onto its side with a crank attached. The crank either turns a paddle device inside the churn, as in the paddle churn, or turns the whole barrel, whose action converts the milk to butter.

Finally, there the rocking chair butter churn, invented by Alfred Clark. This device, invented by Alfred Clark, consisted of a barrel attached to a rocking chair. While the rocking chair moved, the barrel moved and churned the milk within into butter. Today, a rocking butter churn in good condition sells for over $500.

Blowin' in the Wind

QUESTION: We just purchased an old farm house and barn. The barn has an old weather vane mounted on top of a cupola on the roof. My husband and I aren’t sure if we should restore it or leave it as is. What can you tell me about weather vanes in general and whether we should have it restored?

ANSWER: It doesn’t really matter how old your weather vane is, as long as it’s not new. Old weather vanes atop old barns are an American tradition and today are worth some bucks, even if they’re weathered.

Weather vanes have been blowing into the wind for as long as farmers and sailors needed to know the direction of the breeze, but they have traditionally performed another function as well. Silhouetted against the sky for all to see, a weather vane was often an emblem that declared to the world the profession of the person who mounted it: a quill for a lawyer, a dory for a fisherman, a prize Holstein for a dairy farmer.

The earliest known weather vane, dating to 48 B.C., was an image of Triton—a Greek god with the head and torso of a man and the tail of a fish—mounted on The Tower of the Winds in Athens.

Weather vanes didn’t gain popularity until nobles in medieval England flew banners from their castle walls emblazoned with their coats of arms. After the Normans conquered England, these "fanes,” as the banners came to be known, were made of iron with designs cut into them. Since what wouldn't bend might break, makers soon rigged them to turn with the breeze. By the English Renaissance, the fane had become a vane, a simpler and more functional device affixed atop a merchant's shop as often as on a knight's battlement.

The colonists who settled America brought their traditions with them, including the weather vane. While it's likely that the first colonial vanes were crudely cut from wood, by the late 1600s several Puritan meeting houses were topped by iron vanes. Boston's Old State House, erected in 1713, sported a swallow-tailed banner with an arrow, and by 1740, America's first craftsman of weather vanes, Shem Drowne, had begun fashioning copper vanes for Boston's public buildings.

Prior to the 1850s, blacksmiths created most vanes. And though they devoted considerable skill and imagination to them, forging iron vanes or beating them out of copper was largely a sideline, something a blacksmith did on request.

Blacksmiths in coastal New England towns, where watching the wind has always been vital, made vanes in the shape of ships for sea captains, cod and flounder vanes for fishermen, and leviathans for the whale hunters on Nantucket and at New Bedford. In-land, farmers sawed crude wooden vanes in the shapes of plows and farm animals, or found a blacksmith who could fashion more sophisticated vanes for their barns.

After the 1850s, metalworkers like Alvin Jewell, of Waltham, Massachusetts, began manufacturing copper vanes using templates and molds, a process that was faster than the ancient repousse method, in which they pounded copper into the desired shape. Speedier manufacturing processes meant lower costs, and Jewell found that his patterns sold quite well through mail-order catalogs.

L.W. Cushing, perhaps the best-known weather vane manufacturer of the 19th century. He added them to a collection of over 100 silhouette and full-bodied vanes in his catalog. Other weather vane companies soon opened for business, including J.W. Fiske and E.G. Washburneboth of New York City, and Harris &Co. of Boston.

It was during the height of the Victorian Era when weather vanes were one of the most sought after items. They began appearing on everything from stables to gazebos. Prices ranged from $15 to $400 for the  vane, its brass turning rod, a copper ball, and a set of brass cardinals indicating the points of the compass.

The boom in weather vanes didn't last long, only 50 years or so, but during that period hundreds of designs were sold throughout America: banners, locomotives, fire engines, Statues of Liberty, clipper ships, river steamers, cannons, even sea monsters and dragons. Still, the traditional designs—roosters, horses, and other animals—remained the most popular.

By the early 20th century, changing tastes and simpler home design—particularly the decline of the cupola—caused a decline in vane popularity.
               
People began to be collect weather vanes as folk art about 40 years ago. Many sought vanes made by factories that originally sold them through catelogues, so handmade vanes weren’t even an issue. The highest amount ever paid for a weather vane was for a factory-made, copper Indian chief vane from 1900 that sold for $5.8 million at Sotheby’s in October 2006. Others have sold for prices from four figures on up.

Scarce and unusual weathervane forms, such as mermaids, cars, trains, and firemen, are very popular with collectors. The most common ones, however, are horses, roosters, and cows which tend to fetch lower prices.

The majority of collectors like old copper vanes that have a green or verdigris patina which helps to date it.  But the biggest problem are the vanes made now from original molds from defunct factories.
Though manufacturers generally don’t conceal the replicas’ origins, subsequent sellers often do.

The weathervanes that command the highest prices have not been restored. They have a patina—often noticeably different on one side thanks in part to prevailing winds and decades of exposure to sun, sleet, rain, snow and birds.

Mooovelous!

QUESTION: My great aunt gave me a funny little pitcher shaped like a cow. It has no markings on it. Can you tell me anything about it?

ANSWER: What this person has is a cow creamer. Originally made in England, then in Scotland and America, these unique creamers were the pride and joy of many late 18th and early 19th-century English housewives. They kept these spotted bovines sitting on top of their dining room dressers, ready to use on special occasions.

These pottery cow creamers are usually about six inches long and four to five inches high. Housewives would pour fresh cream through a hole in the cow’s back, then seal up the whole with a cover. Unfortunately, many a cow creamer today is missing its cover. The cow’s curved tail served as the handle while its mouth served as the spout.

The first cow creamer came from the Whieldon Pottery, which imitated the silver cow jugs made in 1755 by John Schuppe. The most well-known of these had a mottled brown tortoise shell-type glaze. Others had brown and yellow spots, black with a criscrossed yellow pattern, and even light blue with yellow circles.

It seems every potter added his touch of whimsy. In fact, there are almost as many different decorations as there are creamers.

Staffordshire potters also crafted these unique little jugs, essentially copying from the earlier Whieldon design. None of these have markings on the bottom. The Welsh potters added their own creative touches to their cow creamers. Many decorated them freehand or applied transfer designs of rustic farm scenes. After 1850, the Scots developed a love affair with the cow creamer. Scottish potters experimented with sponged decoration and brightly colored glazes.

After the American Revolution and into the early 19th century, imported English pottery became too expensive, so the United States Pottery in Bennington, Vermont, began making its own version of the cow creamer. Each cow had crescent-shaped nostrils, open eyes, folds in the neck, and visible ribs. I guess the American cows weren’t as well fed as their English, Scottish, and Welsh cousins. After Bennington closed in 1858, its potters sought work at potteries in Ohio, Maryland, and New Jersey, taking their skill at making cow creamers with them.