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tline3open  Kirk Whatsit?

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Author Topic:   Kirk Whatsit?
Richard Kurtzman
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Posts: 755
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iconnumber posted 04-13-2006 11:16 PM     Click Here to See the Profile for Richard Kurtzman     Edit/Delete Message   Reply w/Quote
[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?



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jersey

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Registered: Feb 2005

iconnumber posted 04-14-2006 12:30 AM     Click Here to See the Profile for jersey     Edit/Delete Message   Reply w/Quote
Hello Richard! My eyes are having difficulty seeing....does it say 11 ounces.. ?
Thank you. Jersey

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swarter
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iconnumber posted 04-14-2006 01:05 AM     Click Here to See the Profile for swarter     Edit/Delete Message   Reply w/Quote
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.

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hello

Posts: 200
Registered: Jun 2005

iconnumber posted 04-14-2006 11:23 AM     Click Here to See the Profile for hello     Edit/Delete Message   Reply w/Quote
I would guess mustard pot, except there is no hole for the spoon.

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dragonflywink

Posts: 953
Registered: Dec 2002

iconnumber posted 04-14-2006 11:38 AM     Click Here to See the Profile for dragonflywink     Edit/Delete Message   Reply w/Quote
The tub shape isn't uncommon for salt cellars, perhaps it's a covered master salt.

Cheryl ;o)

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Scott Martin
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iconnumber posted 04-14-2006 01:51 PM     Click Here to See the Profile for Scott Martin     Edit/Delete Message   Reply w/Quote
caviar safe or caviar basket?
The holes in the tabs on the side might have been for a handle or locking mechanism?

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Richard Kurtzman
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iconnumber posted 04-17-2006 11:26 PM     Click Here to See the Profile for Richard Kurtzman     Edit/Delete Message   Reply w/Quote
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.

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vathek

Posts: 961
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iconnumber posted 04-20-2006 09:31 AM     Click Here to See the Profile for vathek     Edit/Delete Message   Reply w/Quote
I'm guessing this may have had a glass liner at one point.

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Richard Kurtzman
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iconnumber posted 04-20-2006 10:00 AM     Click Here to See the Profile for Richard Kurtzman     Edit/Delete Message   Reply w/Quote
vathek, Your guess is correct. In fact the liner is still there. (Please read the description.) Any other guesses would be much appreciated.

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Dale

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Registered: Nov 2002

iconnumber posted 04-20-2006 01:46 PM     Click Here to See the Profile for Dale     Edit/Delete Message   Reply w/Quote
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).]

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salmoned

Posts: 336
Registered: Jan 2005

iconnumber posted 04-20-2006 02:44 PM     Click Here to See the Profile for salmoned     Edit/Delete Message   Reply w/Quote
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?

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dragonflywink

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iconnumber posted 04-20-2006 09:07 PM     Click Here to See the Profile for dragonflywink     Edit/Delete Message   Reply w/Quote
Looks to me like the engraving is someone's family crest.

Cheryl ;o)

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FWG

Posts: 845
Registered: Aug 2005

iconnumber posted 04-21-2006 09:18 AM     Click Here to See the Profile for FWG     Edit/Delete Message   Reply w/Quote
Being from B'more, maybe it's a little pot for Old Bay seasoning to add by the pinch to one's steamed crabs!
biggrin

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Richard Kurtzman
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iconnumber posted 04-21-2006 10:29 AM     Click Here to See the Profile for Richard Kurtzman     Edit/Delete Message   Reply w/Quote
FWG, My ignorance precedes me. What is Old Bay seasoning?

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rian

Posts: 169
Registered: Jan 2006

iconnumber posted 04-21-2006 12:36 PM     Click Here to See the Profile for rian     Edit/Delete Message   Reply w/Quote
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.

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FWG

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iconnumber posted 04-21-2006 04:01 PM     Click Here to See the Profile for FWG     Edit/Delete Message   Reply w/Quote
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.

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IJP

Posts: 326
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iconnumber posted 04-21-2006 08:00 PM     Click Here to See the Profile for IJP     Edit/Delete Message   Reply w/Quote
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!

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Paul Lemieux

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iconnumber posted 04-27-2006 11:49 AM     Click Here to See the Profile for Paul Lemieux     Edit/Delete Message   Reply w/Quote
I, too, would have guessed a small or individual butter dish.

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t-man-nc

Posts: 327
Registered: Mar 2000

iconnumber posted 04-27-2006 08:01 PM     Click Here to See the Profile for t-man-nc     Edit/Delete Message   Reply w/Quote
Individual Seafood Butter Pail for crab or lobster...?

Just a wild guess...

"Smaug"

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