Being from the South, Silver is a very big part of my life. It doesn't have anything to do with wealth. Although those with more money - old money, tend to have more of it. New money tend not to spend their money on Silver. They do not have the appreciation for the warmth of the metal, the beauty of the patina, the story it tells of the generations past who have used it. A true southern girl comes of age when she chooses her silver pattern, long before she chooses her mate. If she is smart, she chooses that of her mother, grandmother, or favorite great aunt who in their benevolence will pass their silver on to her. It is the pieces in those sets, the pieces on our tables, along with the pieces we find in the corners of the displays in antique stores that prompted me to start this blog. They are beautiful, they are odd, but what are they, and what in the hell do you do with them?
Durgin introduced Cromwell in 1893. For a pattern over 120 years old, it has aged well. The lovely design of scroll work around the terminal and edge of the stem make for a stately yet elegant pattern. Pap Spoon (6 inches)
Like I mentioned earlier, the Vegetable Serving Spoon comes in three "styles", the Oval Bowl, Pierced Bowl, and here is the Pointed Bowl Vegetable Serving Spoon.
Gumbo Soup Spoons are longer than their cousins the Cream Soup and Bouillon, and shorter than the Place Soup Spoon. The bowl is round like the Cream and Bouillon spoons. Just looking at a cream, bouillon, or gumbo soup spoon it would be hard to identify one from another.
Most older patterns have at least one Olive Spoon, usually two, a long handle and a short handle. You will find the piece to be distinctly different in each pattern. The common trait being the pierced bowl. Here are some examples of both long and short handle olive spoons.
Several months ago, I did a piece on all the place knives available. Here are all the Place Forks available. And, like I stated earlier, one would most likely never use all these pieces at one time (according the Amy Vanderbilt a formal setting should never have more than 3 forks. Should more be required then the staff will replace the ones from the earlier courses with the proper ones for the following courses.)
Fish Forks -with fancy shells (New Queens by Durgin) (7 3/4 inches)
Dessert fork (Chrysanthemum by Durgin) ( 6 1/8 inches) Pie Fork (Lily of the Valley by Whiting) (6 1/4 inches) Pickle Fork (Acorn by Jensen) (6 5/8 inches)
Ice Cream Fork (Della Robbia by Alvin) (5 5/8 inches)