House and Garden 
Revolution. Until very recently, they have been 
neglected by collectors, and were to be bought at a 
low figure; but all that is changed, and the price is 
from fifteen dollars upward in most cases, besides 
which, the purchaser must take his chances as to the 
genuine worth of his bargain, as many imitations are 
being put upon the market. It is no proof of genuine 
worth that the spoon may be bought in an antique 
shop on a quiet street of some sleepy old seaport town. 
This is just the spot likely to be chosen for perpetra¬ 
ting a fraud. The most common counterfeit is made 
by joining a perfectly new bowl to the handle of a 
genuine Georgian teaspoon that bears an irreproach¬ 
able hall-mark. The unusual length of handle 
betrays the cheat, which can be further proved by the 
presence of a flattened spot, similar to a thumb print, 
where the bowl joins the handle. 
Still another fraudulent specimen has a false hall¬ 
mark. These counterfeits were probably made out¬ 
side of this coun¬ 
try, perhaps not 
even in England. 
The hall-mark is 
the stamp of a 
head that bears 
no particular re- 
semblance to 
George III., for 
whom it is possi¬ 
bly intended; a 
lion that may, 
perhaps, be near 
enough in design 
to pa'ss for the 
royal British brute; and signs and letters, half-effaced, 
which in conjunction with the king’s head and the 
lion, make up an imitation of the Birmingham hall¬ 
mark. Of course it would not deceive, for an instant, 
the experienced buyer in a good clear light; but the 
shops are often darkened to a kind of twilight, and 
the inexperienced amateur detects nothing wrong 
about the spoon, which is usually made after some 
uncommon and attractive style. 
As this fraud is of recent date, no examination 
would be necessary for spoons known to have been in 
a certain family for some years. These spoons were 
made of Wedgwood ware, china, glass, agate, or 
tortoise-shell, as well as of silver. There are beauti¬ 
ful silver ones in the shape of a hand or of a flower. 
In two cases, I have seen the spoon made to match the 
caddy. One of these sets was of decorated china, 
and the other of tortoise-shell set in silver. 
^ Another spoon, which passed out of date with the 
caddy ladle, was the so-called caudle spoon. It 
might be well to explain to the present generation that 
caudle was a preparation of wine, eggs, and spices, 
which was commonly fed to invalids, in the latter 
part of the eighteenth century. The caudle spoon. 
perforated or entire, but with a longer handle and 
smaller bowl than the caddy spoon, was employed to 
stir the mixture. It is now obsolete, as is the snuff 
spoon, another relic of the whimsical customs of yore. 
There was a season when it was stylish to carry a snuff¬ 
box, and to take a pinch one’s self, now and then, or 
to offer it to a friend. The snuff spoon was used to 
avoid dipping the fingers into the powder, which 
would of course soil and stain both finger-nails and 
cuticle. 
As the caddy was the companion piece of the caddy 
spoon, so the caudle bowl is associated with the caudle 
spoon. The Salem specimen stands six inches high, 
and has a capacity of three pints. It has two 
handles, and is embellished by a broad gadroon 
chasing at the base, and by fluted gadroon chasing 
about the body. The caudle cup, shown with it, is 
severely plain, but has a good outline. 
Tankards, both with and without covers, were in 
common use, 
toward the close 
of the seven¬ 
teenth century. 
In s i z e, t h e y 
varied from a 
capacity of one 
quart to that of 
three. They 
were often fitted 
with a whistle, 
by the blowing 
of which the 
butler’s atten¬ 
tion could be 
called to the fact that the tankard needed filling. 
From this custom, arose the old saying, “Let 
him whistle for it.” The singular expression, “A 
plate of ale” comes from the fact that in old inven¬ 
tories, tankards are listed as “ale plates.” 
The largest Salem specimen has a capacity of one 
quart only, and is beautifully chased in a rose-and- 
pineapple design, around the body and upon the 
cover. This chasing is much worn, not only by the 
passage of time, but also by the pitiless polishing of 
the methodical New England housekeeper. This is 
a straight-sided tankard, with a well-curved top, 
which necessitates a long and tapering thumb-piece. 
The handle is large and well tapered, extending well 
above the rim. All these specimens belong to the 
Revolutionary epoch. 
The style of silver made and used in this country 
during the first half of the nineteenth century is well 
typified by the sugar, creamer, and teapot shown in 
this article, and recognizable by the pineapple finial 
upon the teapot and sugar bowl. This style was orig¬ 
inated by Cary Dunn of New York at the close of the 
Revolution,’*^and won immense popularity. The 
pineapple which is its most notable decoration has 
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