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tline3open  Old Whiting Lily ladles

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Author Topic:   Old Whiting Lily ladles
lmurphy

Posts: 1
Registered: Nov 2005

iconnumber posted 11-14-2005 07:31 PM     Click Here to See the Profile for lmurphy     Edit/Delete Message   Reply w/Quote
I am a new Whiting Lily collector. I have several ladles. Does anyone know how many ladles were in the original service?

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silbernwolf

Posts: 22
Registered: Oct 2005

iconnumber posted 11-15-2005 10:13 PM     Click Here to See the Profile for silbernwolf     Edit/Delete Message   Reply w/Quote
Harry Rinker's Top 250 Silverware Patterns of the 20th Century (of which Whiting's Lily of 1902 is included) and Warman's Sterling Flatware guide provides no listing for any ladles. replacementsltd.com has the following ladles listed for the estate flatware: cream, two sizes of gravy (w or w/o gold wash), no spout gravy, punch (both solid and stainless bowl), soup (both solid and stainless bowl), bouillion and oyster. Check it out.

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Marc

Posts: 414
Registered: Jun 2002

iconnumber posted 11-15-2005 11:07 PM     Click Here to See the Profile for Marc     Edit/Delete Message   Reply w/Quote
Hi there lmurphy,

I am pretty sure there are about 12 to 15 different ladles in the Lily pattern. Also check out the list that Antique Cupboard has.
The number will suprise you.

Marc

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silbernwolf

Posts: 22
Registered: Oct 2005

iconnumber posted 11-15-2005 11:32 PM     Click Here to See the Profile for silbernwolf     Edit/Delete Message   Reply w/Quote
At the Antique Cupboard, I found just two Whiting Lily gravy ladles - one with goldwash.

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Dale

Posts: 2132
Registered: Nov 2002

iconnumber posted 11-15-2005 11:39 PM     Click Here to See the Profile for Dale     Edit/Delete Message   Reply w/Quote
If you want to get technical, there are ladles for salt, mustard, mayonaise, bouillion, toddy and umpty soup types. Not to mention punch. It is fairly easy to come up with a list of possible ladle types, but applying it to a particular pattern can be tricky. We really don't know what was made in any given pattern. We have fairly good ideas, which we can check against existing pieces. But then things pop up that we didn't know about. Which is what makes silver collecting so interesting.

Could you tell us which ladles you have? Then people could begin to add to the list.

Are the pierced ones considered to be ladles or are they classed as sifters?

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Dale

Posts: 2132
Registered: Nov 2002

iconnumber posted 11-15-2005 11:42 PM     Click Here to See the Profile for Dale     Edit/Delete Message   Reply w/Quote
I forgot the cream ladle. And when gilded, this is frequently called the mayonaise. Plus, there is sometimes a horseradish ladle. And one for olives, though this is really scarce.

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carlaz

Posts: 239
Registered: Jan 2001

iconnumber posted 11-17-2005 10:38 AM     Click Here to See the Profile for carlaz     Edit/Delete Message   Reply w/Quote
According to my copy of original literature on the Whiting Lily pattern, 1902, there were the following ladles produced...

mustard ladle (or spoon)-smooth bowl
cream ladle-shell bowl
gravy ladle-shell bowl
Boullion ladle-smooth bowl
Oyster Ladle-shell bowl
Soup Ladle-shell bowl
Punch Ladle (double sided spout)-shell bowl

I do agree with the prior post that there were probably other styles of ladles produced, including different sizes of the above listed ladles so the more information we can gather, all for the better!

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