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 SMP Silver Salon Forums
 American Sterling Silver
 Kirk Whatsit?
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| Author | Topic: Kirk Whatsit? |
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Richard Kurtzman Moderator Posts: 768 |
posted 04-13-2006 11:16 PM
  
[01-2419] This is a new one for me. It's a repousse piece made by Kirk between 1880 and 1890. It is of diminutive size measuring about 3 1/2" at its widest point and about 2 3/4" to the top of its finial. It flares out and the top is wider than the base. There is a hinged lid and inside is a removable glass liner. It sort of looks like a mini butter tub, but I really haven't a clue. Any ideas? IP: Logged |
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jersey Posts: 1203 |
posted 04-14-2006 12:30 AM
Hello Richard! My eyes are having difficulty seeing....does it say 11 ounces.. ? Thank you. Jersey IP: Logged |
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swarter Moderator Posts: 2920 |
posted 04-14-2006 01:05 AM
Afer the close of the Baltimore assay office in 1830 (and as late as 1899), a number of makers continued to mark silver with content marks. At least three were used, 10.15, 11 and 11.2. Analysis of "11 oz" silver by Kirk showed content varying from just below .90 to just above .95 - not very consistent. 11 oz = 91.6 (11/12), so Kirk was closer on the low end than on the high, so in spite of the inaccuracy, his buyers might have come out to the good side. IP: Logged |
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hello Posts: 200 |
posted 04-14-2006 11:23 AM
I would guess mustard pot, except there is no hole for the spoon. IP: Logged |
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dragonflywink Posts: 993 |
posted 04-14-2006 11:38 AM
The tub shape isn't uncommon for salt cellars, perhaps it's a covered master salt. Cheryl ;o) IP: Logged |
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Scott Martin Forum Master Posts: 11520 |
posted 04-14-2006 01:51 PM
caviar safe or caviar basket? The holes in the tabs on the side might have been for a handle or locking mechanism? IP: Logged |
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Richard Kurtzman Moderator Posts: 768 |
posted 04-17-2006 11:26 PM
Scott, The holes on the sides are for the side handles to fit through when the cover is closed. Caviar, mustard, salt all came to mind, but the form doesn't seem to make sense, in terms of functionality, in that there is no slot in which to put a spoon and that the cover is attached. IP: Logged |
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vathek Posts: 966 |
posted 04-20-2006 09:31 AM
I'm guessing this may have had a glass liner at one point. IP: Logged |
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Richard Kurtzman Moderator Posts: 768 |
posted 04-20-2006 10:00 AM
vathek, Your guess is correct. In fact the liner is still there. (Please read the description.) Any other guesses would be much appreciated. IP: Logged |
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Dale Posts: 2132 |
posted 04-20-2006 01:46 PM
My guess would be that this is a dresser item. Meant to hold either powder, unguents or creams. Not all silver was for the dinner table, much was made for the dressing table. A lid of this type would not be much use for food, but makes perfect sense for cosmetics which are applied by hand. It would be easy to pick up the pot, move it to the desired spot, flip the lid and take a fingertip's amount of cream and apply it as desired. The lid would flip shut to avoid spills on clothing. Another use may have been to hold a small candle, the lid acting as a snuffer. [This message has been edited by Dale (edited 04-20-2006).] IP: Logged |
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salmoned Posts: 336 |
posted 04-20-2006 02:44 PM
I wonder if the engraved(?) image gives a clue to it's use? Can we get a close-up or description - is it a stork? IP: Logged |
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dragonflywink Posts: 993 |
posted 04-20-2006 09:07 PM
Looks to me like the engraving is someone's family crest. Cheryl ;o) IP: Logged |
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FWG Posts: 845 |
posted 04-21-2006 09:18 AM
Being from B'more, maybe it's a little pot for Old Bay seasoning to add by the pinch to one's steamed crabs!  IP: Logged |
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Richard Kurtzman Moderator Posts: 768 |
posted 04-21-2006 10:29 AM
FWG, My ignorance precedes me. What is Old Bay seasoning? IP: Logged |
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rian Posts: 169 |
posted 04-21-2006 12:36 PM
celery seed, salt, mustard, red and black pepper, bay leaf, clove, allspice, ginger, mace, cardamom, cinnamon, paprika (Did I leave anything out?) This traditional combination is sold under the name Old Bay and is essential for seasoning your Chesapeake Bay blue crabs and is awfully good for shrimp too. IP: Logged |
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FWG Posts: 845 |
posted 04-21-2006 04:01 PM
I think rian pretty much got it. Having grown up in the broader Tidewater area (Richmond, but with Tidewater Virginia ancestry) I consider it an absolute essential for crabs (and shrimp as well, as rian suggests). It is now more broadly available in groceries, and of course undoubtedly over the 'net. But seriously, I think I'd side with Dale as to its likely being a dresser item rather than dining. I still can't think what those 'handle' tabs are really for, though. IP: Logged |
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IJP Posts: 326 |
posted 04-21-2006 08:00 PM
Mmmmm... Memories. I spent a few years between Chesapeake and Virginia Beach, myself. Miss it, but I'm quite happy in New Orleans for now. That's a whole other world of seasonings! IP: Logged |
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Paul Lemieux Posts: 1792 |
posted 04-27-2006 11:49 AM
I, too, would have guessed a small or individual butter dish. IP: Logged |
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t-man-nc Posts: 327 |
posted 04-27-2006 08:01 PM
Individual Seafood Butter Pail for crab or lobster...? Just a wild guess... "Smaug" IP: Logged |
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