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decanter stopper


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Nom de l'objet : decanter stopper
Catégorie de l'objet : Tools & Equipment for Materials
Discipline : History
Matériaux : glass
Numéro d'accession : 993 001b
Date de fin de production : circa late-18th to early 19th century
Description : spiral-fluted, teardrop-shaped finial and ground stopper; together with a decanter having 4 applied rings around neck (including top ring/lip); with bands cut in a fine diamond-shaped pattern, depicting rounded arches and columns around bottom half of body; with 1 of 2 Masonic symbols below each arch
Commentaires : Decanters were commonly found in wealthier homes in the early 19th century. Different shapes were made to hold the various spirits that were popular at the time, such as Madeira, sherry, claret, port, champagne, brandy, cognac, Jamaica shrub, Holland gin, peppermint, Blackburn's best Madeira wine, Benecarlo, Sicilian port, and Teneriffe, all of which were being advertised before 1835. Most decanters at this time were made in England.
The temperance movement gained support in the 1830s, resulting in some people confining themselves to drinking to wines and ales, and others practicing complete abstinence of alcohol. Many people either destroyed their decanters and tumblers, or moved them to the top shelves of their china cabinets.
Source: Minhinnick, Jeanne, "At Home In Upper Canada". Clarke, Irwin & Company Limited, Toronto, 1983, p.43-4.

Many elaborate rituals have been associated with wine drinking, requiring various items such as coolers, funnels, bottle-tickets and so on. Until the late-17th century wine was brought up from barrels in the cellar in dark onion-shaped glass bottles or in silver decanter jugs. The clear lead glass decanter became common by 1750, and by the end of the 18th century the shape of the bottle evolved into the straighter, more cylindrical form used today. Wine was usually poured at the sideboard and brought to the table on salvers (trays). Wine coasters were also used to serve wine, as well as to protect the table. They were usually brought in after the main meal and dessert were finished, after the tablecloth was removed, and after the women had withdrawn to drink tea. The wine would then be placed on the coaster and passed amongst the men.
Source: Glanville, Philippa, ed., "Silver". Victoria and Albert Museum, London, 1996, p.40-1.

"The Footman's Directory and Butler's Remembrancer", written in 1823, instructs that "In decanting wine you must be careful not to shake or disturb the crust of it, when you draw the cork, or move it about, especially Port wine. You must have a good corkscrew, and a wine-strainer, with some fine cambric in it; never decant wine without this, to prevent the crust and bits of cork going into the decanter. ..the wine should never be decanted in a hurry, therefore always do it before the family sits down to dinner."
Source: Onesimus, "The Footman's Directory and Butler's Remembrancer". Pryor Publications, Whitstable, 1998 (originally published by J. Hatchard and Son, London, 1823), p.83.

Cut decoration, introduced in England around 1730, represented a significant development in the appearance of glassware. At first the flat, sliced cutting was limited to diamonds in low relief, crescents or triangles, and this lasted until the third quarter of the 18th century. Later, designs became plainer, in keeping with the Neoclassical style. By the end of the 18th century glassware was becoming heavier, and cut designs often featured long parallel horizontal furrows, vertical fluting and diamonds in appreciable relief.
Source: Osborne, Harold, ed., "The Oxford Companion to the Decorative Arts". Oxford University Press, Oxford, 1991, p.403-9.
Hauteur : 14.50
Diamètre extérieur : 3.10
Unité de mesure linéaire : cm
Nombre de parties composantes : with decanter: height: 33.6, diameter: 12.4
Établissement : Campbell House Museum  Facebook-Campbell House Museum  Twitter-Campbell House Museum  YouTube-Campbell House Museum
Ville de l'établissement : Toronto
Province de l'établissement : Ontario

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