The Delight of Bristol Blue

 

QUESTION: I recently purchased a piece of what was described as “Bristol Blue” glass through an online antiques auction. I collect antique glass but this vase struck me as something unique. Although it looked like Victorian enameled glass, it resembled porcelain and the description said it was made in England in the late 18th century. I would really like to know more about this piece. I didn’t think glassmakers produced enameled glass that early Was it produced in Bristol, England, and thus the name, and who made it? And just how far back does Bristol Blue glass go?

ANSWER: Those are all very good questions. Let’s begin with the name. Even though this type of glass has Bristol in its name, glassmakers throughout most of England produced it. The blue in the name refers to the coloring used in the glass.

In the first half of the 18th century, near Redcliffel Backs, Temple Meads, Bedminster and other suburbs of Bristol, England, the squat chimneys of glasshouses and potteries silhouetted the landscape like giant beehives. But it was the age of porcelain, and anyone who could afford to buy it did so. Porcelain factories enjoyed the protection of kings, and European elite emptied their purses for priceless porcelain treasures. The arrival of an affordable substitute in decorated rnilch glass from Germany delighted Bristol glassmakers. For the first time, they had a perfect porcelain substitute  within their reach. 

The Venetians first made glass as an imitation of porcelain prior to 1500. Experts believe they used tin oxide as the agent to produce the white opacity in their glass. Eighteenth-century English white glass, called enamel glass in advertisements of the 1760s, was an intensely white, brittle material, generally a potash-lead mix, rendered opaque by the addition of lead arsenate. The porcelain-like, opaque glass  produced by the glassmakers of Bristol, was soft and smooth to the touch yet retained the fine heaviness of English crystal. It was an instant success, forcing the Bristol glassmen to borrow decorators from neigh-boring potteries to keep up with the public's demand.

England's glass excise tax of 1746 raised the duty on clear glass but didn’t tax opaque and colored glass because there was so little of it being made. This offered an excellent economic incentive for its increased production.

Chemists long knew that a powdered coloring could be premixed and supplied to glassmakers for addition to clear glass of their own making. But it was 18th-century German chemists from Saxony, who refined impure oxide of cobalt to produce a blue powder of unparalleled purity and uniform consistency. They exported their product, called “smalt,” to England, where a British merchant distributed it under the name "Bristol Blue."

The Bristol glassmakers quickly added the new deep-blue color to their already successful line of opaque white glass. Vigor & Stevens, of Thomas Street and Lazarus Jacobs, and later his son Isaac, of Temple Street, produced pieces primarily in deep Bristol Blue.

By the end of the 18th century the manufacture of blue glass became fairly common throughout England and continued to be marketed under the name of Bristol Blue. This makes it difficult, if not impossible, to identify glass made in Bristol from a piece manufactured elsewhere. The original term “Bristol Blue" referred simply to the coloring agent sold to glassmakers rather than to their finished products.

The early shapes, manufactured around 1770, emulated Chinese and English porcelain—pear-shaped covered vases, trumpet-mouthed beakers, and cruets—all   produced in sets. Glassmakers also produced scent or smelling bottles and snuff boxes, often facet-cut, with enameling and gilding, in both white and blue glass.

Early Chinese porcelain painters greatly influenced the 18th-century Bristol designs. The Chinese artists working at the Imperial Porcelain Factory excelled in delicate miniature enameled decoration on their opaque white glass. They often employed motifs of figures, birds, and European flowers much admired by the Emperor Chi’en Lung, who ruled from 1736 to 1795. Since most English glasshouses made their opaque white glass in competition with porcelain, most used the same styles and even the same artists to decorate both.

Glass decorator Michael Edkins linked the white and blue glass under the mutual name of "Bristol." At first, he apprenticed to an enameling firm in Birmingham, England, but at the age of 20, he took up residence in Bristol and settled down to decorate pottery dishes and tiles. At that time, artists painted the pieces with pencils made of bristles from the noses and eyelids of oxen. Graduating to glass, Edkins began decorating "enamel and blue glassware." He worked both independently and for Isaac Jacobs, Little & Longman, and Williams, Dunbar & Company from 1782 onwards. Instead of using enamel paints that needed to be fired, Edkins used standard oil colors, or plain gold gilt motifs, applied with unfired varnish, which he called "cold" decoration. 

Generally, artists decorated Bristol Blue ware with unfired or lightly fired gold varnish. Cruets and decanters often sported the name of their contents as well as intricate garlands and wreaths of plain gold. 

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 Ancients" in the 2021 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.

Condiments Anyone?

QUESTION: Can you tell me something about a Victorian rotating castor with 5 or 6 little "doors" decorated with hunting animals. Turn a knob and the doors open to reveal places for condiment bottles which are missing. What metal is this made of, and who would typically have owned it.  The story goes that our great grandfather was in the Civil War and brought it back to Illinois/Minnesota as a souvenir after the war. It’s in excellent condition and is currently owned by my 95-year-old sister who plans to give it to one of her grandchildren one day.

ANSWER: Just about every Victorian dinner table had a castor, filled with jars and bottles of condiments, sitting in its center. The revolving castor set was one of the most widely used pieces of Victorian tableware. It was such an important part of the table setting  that no matter how humble, a family would have one sitting in the middle of their table. But castor sets go back even further.

While castor sets holding just salt and pepper shakers have been around since the 17th century, the American Victorian version, the type most collected today, appeared in the early 19th century. A castor set held condiments. It usually contained shakers for salt and pepper, bottles for vinegar and oil, a mustard pot, and a spice shaker of some sort. Manufacturers usually made these castor sets in white Britannia metal, then silver plated them. During the latter half of the 19th century, they began to use the newly developed quadruple-plate process. Though some fancy castor sets came with cut or etched glass  cruets and spice holders plus figurines—some even had a bell to ring for a servant—most were utilitarian but decorative and graced tables of Victorians in all social classes.

One bottle had a hinged lid with a slot for a spoon. This was for mustard. Other bottles could hold soy sauce, spices or “castor” sugar which was a pounded sugar—not powdered sugar and not granulated sugar—which cooks made by pounding loaf sugar with a mortar and pestle.

Though castor manufacturers produced bottles made of plain or etched glass, people could also purchase ones made of more expensive cut glass designs, available in blue, amber and cranberry after the American Civil War. Manufacturers also offered buyers a choice of handles and cruet styles. And some also had an open or closed revolving frame.

There were several different types of castor sets. The simplest included perhaps only salt and pepper shakers and a container for sugar. Breakfast castors generally included three or four bottles while dinner castors, the most elaborate, consisted of a silver or silverplate frame which held five or six cruets.

In 1860, castors became more elaborate and had bottles of pressed glass. Pressed glass bottle patterns ranged from Bellflower to Daisy & Button, Beaded Dewdrop, Beaded Grape, Medallion Bull's Eye, Fine Cut, Fine Rib, Gothic, Hamilton, Ivy, Honeycomb, Palmette, Powder & Shot, Thumbprint, Roman Rosette and Eugenia.

The rotary castor, in which the bottles fitted into holes on a circular platform which stood on a tall cone-type base, was patented in 1862. Makers often decorated its center handle with elaborate openwork design in one of several styles to go along with furniture of the time. Eastlake castors were some of the most popular. In the 1870's, they added heavy grape and beaded borders. One of the rarer types was the closed castor set in which the bottles sat behind closed doors.

In addition to pressed glass of blue, canary or crystal, makers used Pomona art glass, opalene twist, imported, decorated ruby glass and cut crystal glass. The glass containers had a fancy plated cover and decorated tongs were fastened to the stand.

The castor set became old fashioned in the early 1900s. By World War I, castor sets had fallen into disuse.

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 religious 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.

Is It Real or Repro?

QUESTION: My grandmother had a pretty little light yellow and pink glass cruet which I now have. Can you tell me anything about it?

ANSWER: Your grandmother’s cruet is made of what’s called Burmese glass. Frederick Shirley of the Mount Washington Glass Company patented the mixture for this type of glass in 1885 and produced it until about the mid-1890s. Over in England, Thomas Webb also had a license to make Burmese glass and did so until about 1900.

Authentic Burmese is a heat-sensitive glass, made so by adding a small amount of gold—roughly 1/20th of an ounce—to the glass mixture. In its molten state, Burmese is a soft yellow color, made possible by the addition of uranium oxide. However, reheating the piece creates pink highlights, especially on the rims. Varying the amount of gold in relation to other ingredients affects the range of intensity of the pink highlights.

During the 1970s through the early 1990s, reproductions of Burmese glass pieces appeared in Italy.. Now, some 20 to 35 years later, many people unknowingly confuse the Italian reproductions with the 19th century originals. This is especially a problem with these items when sold in online auctions, where misrepresentation is often a problem.

One of the most widely reproduced items of Italian Burmese was a cruet, which is now commonly mistaken or deliberately misrepresented as being original Burmese. The only authentic cruet form made by Mount Washington in the late 19th century has a relatively short-ribbed body with a matching Burmese ribbed mushroom-shaped stopper. The easiest way to tell an original is by the solid, smooth-surfaced applied handle, firmly attached to the cruet’s body. Reproduction cruets have thinner handles that aren’t attached to the body very well and are narrowly ridged or reeded. Original handles are sturdy, perfectly round in cross section, and smooth with no reeding.

Another way to distinguish originals Burmese cruets from Italian reproductions is their spouts. Original Mount Washington cruet spouts feature a standard straight-ahead shape. But the majority of reproduction spouts are trefoil or three-lobed. New stoppers also vary considerably, but none feature the ribbed mushroom shape of the original. Also, the bases on original cruets have a well-defined standing rim while most reproductions have a perfectly smooth base.

To trick unknowing buyers into purchasing reproductions as originals, some dealers and online auctioneers tout them as being Webb Burmese from England, but even though Webb had a license to make Burmese, no one has ever seen a piece on display.

Remember, first and foremost, Mount Washington glassmakers blew their 19th century Burmese pieces and smoothly ground the pontils—the point where the blowing rod joins the piece. Italian reproductions often are of pressed glass, thus have no pontils. 

When held to a strong light, reproduction Burmese cruets shows colored swirls and streaks not found on originals. The Mount Washington glassmakers created original Burmese from one homogeneous mass. The color change in original Burmese comes from reheating this solid mass. But the Italian glassmakers who created reproduction pieces of Burmese did so by mixing molten yellow and pink glass together. This causes a line of what appears to be clear frosted glass along the edge of the rim of a reproduction Burmese cruet.

Originally, glassmakers gave the surface of their Burmese glass a soft look by dipping their pieces in acid. Italian reproduction makers gave theirs a soft finish by sand blasting.

Reproduction glass is the hardest to distinguish from the original. The pieces often exhibit no marks or signatures and most glass shows little signs of age. The difference is in both the original mixture and the process to make and finish the pieces.

What you have is an excellent example of an authentic Mount Washington Burmese glass cruet. Today, you’ll see these listed for anywhere from $200 to over $5,000 online, depending on the condition and pattern.