Silver Pieces - The Strange and Peculiar: Honeysuckle

The Story Behind this Blog

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?

Showing posts with label Honeysuckle. Show all posts

Friday, September 18, 2020

Honeysuckle by Durgin

Durgin introduced their Honeysuckle pattern in 1886.

Sugar Shell (5 7/8 inches)

Durgin Honeysuckle (Sterling, 1886) Sugar Shell Spoon

Large Casserole Spoon (9 1/4 inches)

Durgin Honeysuckle (Sterling, 1886) Brightcut Solid Large Berry/Casserole Spoon

Wednesday, February 27, 2013

Honeysuckle by Whiting

An old pattern, Honeysuckle by Whiting, dates back to 1870. The design has honeysuckles plants in bloom on the terminal with a crossed thin cord motif at the top of the stem, simple lines down the stem, with a band of the cord motif repeated just above the shoulder. Some of the bowls and blades have decoration on them, but for the most part, all the design is focused on the terminal.

Dinner Fork (7 1/8 inches)

Whiting Manf Co Honeysuckle (Sterling, 1870) Fork

Teaspoon (6 1/8 inches)

Whiting Manf Co Honeysuckle (Sterling, 1870) Teaspoon

Friday, October 29, 2010

Aspic Server

The Aspic Server designed for that Victorian jelly creation. A culinary dish, best left in that era. One of those mystery parts of meal that it was better not to ask what it contained. Unlike today's aspic that usually has a tomato base with vegetables in it, the Victorian version of the dish usually contained eggs, fish, various pieces of meats (tongue, etc. - need I go further?), and vegetables to add color. The name "aspic" came from the word for snake due to the colorful nature of the dish. The piece is designed to both slice the gelatin dish and then serve it.

Armor by Whiting (8 1/2 inches)

Hanover by Gorham (8 inches)

Honeysuckle by Whiting (8 5/8 inches)