Poppy by Gorham

Gorham introduced their multi motif Poppy pattern in 1902. I was surprised when I realized that in the years I have been writing this blog, I have not posted this pattern, since it was one of the first examples I added to my collection.


Tomato Server (6 1/4 inches)




Two Tine Butter Pick (5 7/8 inches)




Fruit/Orange Spoon (5 3/4 inches)





Small Sugar Sifter (5 3/8 inches)

Blossom by Saart Brothers

Saart Brothers introduced their Blossom pattern in 1905. The design has a garland of single blossoms around the edge of the tip of the terminal. A thin double edge encircles the entire piece from the shoulder to the terminal. And the shoulders of the serving pieces have an ornate design of blossoms that works its way down into the bowl.


Sugar Sifter (5 1/8 inches)



Cream Ladle (5 3/4 inches)



Flat Handle Master Butter Knife (6 3/4 inches)



Chipped Beef Fork (5 3/4 inches)

Nellie Custis by Lunt

Lunt introduced Nellie Custis in 1915. My assumption is that the pattern was named for the youngest of Martha Washington's three granddaughters. Nellie's father was the son from Martha's first marriage.  The pattern has a lovely design with all the adornment being in the lower half of the stem which gives the illusion of the design being in the middle of each piece. It makes for a quite elegant look. 

George C. Lunt designed this pattern. He also designed John Hancock (1911) and Chatelaine (1896) for the Lunt Company.


Sugar Sifter (5 1/4 inches)



Oval Soup Spoon  (7 1/8 inches)



Strawberry Fork (4 7/8 inches)




Old French Hollow Knife (8 7/8 inches)

Windham by Tiffany

Tiffany introduced Windham in 1923. 

Luncheon Fork (7 inches)



Horseradish Serving Spoon (5 1/8 inches)





Small Sugar Sifter ( 5 3/4 inches)



Bouillon Soup Spoon (5 1/2 inches)

Bridal Veil by International

Another pattern of the mid 1900's International introduced their Bridal Veil pattern in 1950. Like so many patterns of that era it has a simple unadorned tapered stem with a design on the terminal and end of the stem.

Teaspoon (6 inches)




Butter Spreader (5 3/4 inches)



Sugar Sifter (6 inches)



Sugar Tongs (4 inches)

Putnam by Watson

Watson introduced Putnam in 1920. The pattern is an "open" design.

Sugar Sifter (5 5/8 inches)


Two Tine Butter Pick (5 3/4 inches)



Food Pusher (2 7/8 inches)



Dinner Fork (7 1/4 inches)

Spartan by Baker-Manchester

Baker-Manchester introduced Spartan in 1914. It is described as an elegant pattern with a helmet design on the terminal. It truly is an inspiring design. 



Sugar Sifter (5 1/4 inches)


Olive Fork (6 5/8 inches)

Hindostanee by Gorham

Hindostanee is a Gorham pattern that was introduced in 1878. The design of the pattern 
can be described as etched which was the style of many of the patterns of that time. Note the detail on the scoop, bowl, and tines of each piece.

Small Sugar Sifter (5 3/4 inches)




Preserve Spoon (8 1/2 inches)






Individual Pie Fork (5 3/4 inches)

Stuart by Whiting

Charles Osborne designed Stuart for Whiting and it was introduced in 1911. Osborne also designed  Whiting's Arabesque pattern that was introduced in 1875. Although this pattern is somewhat similar to Wendt's pattern of the same name that was introduced in 1870, they should not be confused. Note the griffon in the terminal's design.

Large Sugar Sifter (6 inches)


Pastry Fork (6 3/8 inches)


Solid Pickle Serving Knife (7 inches)


Large Berry Spoon (9 1/4 inches)

Arlington by Towle

Towle introduced Arlington in 1884. It is a multi-motif pattern which means that there are different designs on different pieces. If you will note each example below has a different motif representing a few that are repeated in the pattern.


Small Ice Cream Fork (5 1/4 inches)





Dinner Fork (7 1/2 inches)




Sugar Spoon (6  inches)



Sugar Sifter (6 7/8 inches)

Abbottsford by International

International introduced Abbottsford in 1907. The pattern is a unique design of a terminal surrounded by leaves with an oval suitable for engraving. The stem is several straight lines that are decorated with 3 cross pieces as if they were bundles being corded together.


Fish Fork (7  inches)




Small Sugar Sifter (5 5/8  inches)

Coronoda by Watson

Coronoda by Watson, what a lovely pattern. And once again I do not have a date. I did find reference that it was discontinued in 1940. The tip of the terminal is decorated with what looks like a feather motif, with the terminal itself being surrounded by curled leaves. This area is suitable for engraving. Two lines edge the stem to the shoulder where a smaller feather motif mirrors the one on the tip. 


Demitasse Spoon ( inches)


Large Sugar Sifter (  inches)


Bon Bon Scoop

George III by Frank Whiting

John W. Maillot designed George III for Frank Whiting in 1891. A stately pattern befitting it's name, the pattern has strong lines. The terminal in edged by furled leaves with a scalloped shell on the tip. A unique feature I like is the offset treatment at the top of the stem that catches one's eye at second glance. In lieu of the standard balanced symmetry of elements, Maillot offers a subtle surprise. The flair embellishment on the shoulder of the serving pieces and the spreader (shown here), as well as a continuation of the furled leaf treatment completes the design.


Large Sugar Sifter


Flat Handle Butter Spreader


Small Chipped Beef Fork



Olive Fork

Richelieu by Tiffany

Tiffany introduced the pattern Richelieu in 1892. It is in the Rococo Revival style. The pattern was designed by Paulding Farnham, who also designed their St. James , Colonial, Florentine, Marquise, and Renaissance patterns. Farnham was a significant designer at the house of Tiffany. The "Era of Paulding Farnham" followed the "Era of Edward C. Moore".


Pastry Fork (6 1/8 inches)



Ice Cream Fork (5 3/4 inches)




Ice Cream Server (11 1/2 inches)





Small Sugar Sifter (5 3/4 inches)