Topic: Help with Sowerby Identification

[agincourt17]

There was no indentation for a spoon because, until the introduction of granulated and cubed sugar in the late 19th century, sugar came in tall, conical, solid ‘loaves’ which varied in size considerably according to the sugar grade, and from which pieces were broken off with special iron sugar-cutters (sugar nips) shaped something like very large heavy pliers with sharp blades attached to the cutting sides.  The broken pieces of the sugar loaf were then placed into the sugar bowl or basin or box, from whence they were removed with sugar tongs.

When powdered sugar was called for in a recipe, the cook had to use a mortar and pestle, or possibly a spice-mill. Some sugar-boxes had compartments for powdered sugar alongside the lumps. Finely sifted sugar could also be used in a caster, or sprinkler.

See: http://www.oldandinteresting.com/sugar-nippers.aspx

Fred.

[Riachli]

That makes perfect sense and explains why the container or "box" is so big.  I do have a crystal sugar shaker but never made the connection re the various forms sugar could come in.  The tracking of glass items and patterns is also a fascinating commentary on society/economy evolution!

[nicola]

Hey Fred
I thought the photo of the pot with the lid looked familiar!
https://web.archive.org/web/20050404042258/http://pressedintime.com/sowerby.htm
I made them quite small for obvious reasons if you'd like a larger photo I can dig one out for you or retake it

[glassobsessed]

The matching creamer, the lozenge confirming the registration details.

The tiny little triangle under the spout looks deliberate, in use it steadies the jug against the rim of a cup.

John