What types of dishes?

[Amy Denison]

What kinds of dishes would the average, middle-class family have in the mid-19th century? I'm talking about cups, plates, bowls, things like that. I expect they would have had something a little fancier than wood, but not as exquisite and pricey as china, right?

Would they have used ceramic dishware, or would they have used something like pewter?

And what kind of utensils would they have?

[Becky Morgan]

Re: What types of dishes?

While Wikipedia can be a little dubious, you might like this article and its associated links:

http://en.wikipedia.org/wiki/Salt-glazed_stoneware

Becky Morgan

[Hank Trent]

Re: What types of dishes?

What kinds of dishes would the average, middle-class family have in the mid-19th century? I'm talking about cups, plates, bowls, things like that. I expect they would have had something a little fancier than wood, but not as exquisite and pricey as china, right?

Would they have used ceramic dishware, or would they have used something like pewter?

And what kind of utensils would they have?

I'd vote for white ironstone, with a little decorated ironstone or fancier china transferware for variety. That's about the mix that what was found on the Arabia and Bertrand steamboats, destined to fill the shops for middle-class families to purchase. Pewter wasn't unknown, but it was very old fashioned. Very young children might use tin or pewter children's items until they got to the trustworthy stage.

Utensils would be the typical bone- or wood-handled three-tine forks and knives, and pewter or silver spoons. Two-tine forks would be as old-fashioned as pewter, and a very few four-tine forks were making an appearance.

Hank Trent
hanktrent@voyager.net

[ElizabethClark]

Re: What types of dishes?

One small niggly thing: the working class seems to be a far more populous, and therefore, more average, class portrayal... so perhaps we could look at what types of housewares freqent the better working classes?

I've long found it interesting that these day, most folks call themselves "middle class", when they actually fall into better working class status--self-upgrade is common in a "meritocracy", and Americans are famous for valuing merit and upward mobility. With the development and rise of a middle class all through the 19th century, I see the same upward mobility push, but a similar range of accomplishment: most folks making it to the upper eschelons of working class life, with some comforts and durable goods, but still the vast majority do not break into "professional" work (like well-paid doctors, lawyers, etc), though they may have a very comfortable working class life (store owners, shippers, farmers, manufactories, etc).

I know--it's a tangential topic. But, it does tie in! Until we can understand what purchasing power and true economic teir a mid-century lifestyle occupies, it's hard to determine what household goods might be typical for that lifestyle. And the more I read, the more I wonder if "middle class" was the most typical class of the day, or if it truly was the working classes, from lower to better.

[Steamboat Willie]

Re: What types of dishes?

I'd vote for white ironstone, with a little decorated ironstone or fancier china transferware for variety. That's about the mix that what was found on the Arabia and Bertrand steamboats, destined to fill the shops for middle-class families to purchase. Pewter wasn't unknown, but it was very old fashioned. Very young children might use tin or pewter children's items until they got to the trustworthy stage.

Utensils would be the typical bone- or wood-handled three-tine forks and knives, and pewter or silver spoons. Two-tine forks would be as old-fashioned as pewter, and a very few four-tine forks were making an appearance.

Hank Trent
hanktrent@voyager.net

As an employee of the Arabia, I just wanted to add a little to what Mr. Trent has stated.

Many of the visitors to the museum are amazed at how classy the " typical" dishes from our collection are. The majority of the cargo is made up of Davenport Ironstone consiting of two blue patterns, Cyprus and Friburg. There is some blue featheredge and a piece of Wedgewood or two, but the majority are the Ironstone dishes. We have a few personal sets that are void of makers marks, but very fancy.

The spoons from the boat are mainly silver, but are coin or nickel silver rather than sterling. In one personal box was a lovely set of brass serving spoons but this was an exception rather than the rule.

The Knives and forks are exactly as Mr. Trent has stated, but the majority of our forks have four tines versus three. That is not to indicate a national trend, but on one boat heading to 16 frontier communities in 1856, they seemed to prefer four. So you can take that for what it is worth.

Hope this helps!

Rick Gath

[Drygoods]

Re: What types of dishes?

Dear Miss Denison,

Since I am working on material about dishes, I thought that I might give you a brief list of what you might have found on the table. Treenware (wood) is perfectly acceptable as was tin or toleware (painted tin). Pewter and silver are fine too. Other types of dishware would include ironstone, yellow ware, redware, rockingham, mochaware, spongeware, spatterware, lustreware, majolica (American, English, or even faience-French style majolica, or the faenza-Italian style majolica), various forms of blue-and-white porcelain, be that a blue and white transfer (white background) or the blue and white that has the deep blue background with the white pattern bleached out, other forms of B&W do not always work, such as the B&W ware that was given away from Sears in the 1880s (that won't work). Most people when they think of B&W china think of flow blue, or Blue Willow, Nanking, or Canton china, all of these will work fine. Notice that I have left off Salt Glaze, the blue and taupe crockery, that you might have found in the kitchen, but I have yet to photograph a salt glaze dinner plate. Yes, you will find salt glaze items on the table, but plates, I've not seen those yet. I know that modern salt glaze is out there, but if someone here has original sg dinner plates, please let me know.

If you find a nice transferware pattern that you like, do a search of that particular pattern online and it will tell you if it fitss into your era. Don't buy any transfer ware china plates until you do this research.

Prattware, Creamware, or Queensware all are easily mixed into a category with ironstone, or so it seems that folks often make that mistake. Be aware though that old creamware is not at all like the creamware made in the 1940-50s from England, that was a blue and white striped china and had absolutely nothing to do with our CW period whatsoever. I sadly, find it at events and people tell me that creamware was period, yes, certain styles of creamware are period, but not all.

Many companies reproduce inexpensive china that you could use for events. Even import stores sell old Blue Willow and earlier, or Rev War pattern dishes for as little as $3.50 a plate. Easily affordable and no worries if there is a loss or breakage.

I'd agree with what Mr. Trent suggested, ironstone is probably one of your best bets. Oddly enough, I just photographed a private collection of ironstone last week. One of the most unusual things that I found in my own research of ironstone though was the fact that as the pieces became less plain and more decorative, taking on rural patterned shapes, (leaves, stocks of wheat, corn, ivy) within the pattern -- that was it's downfall. It seems that the more rural and 'farm-like' it looked the less people wanted it. Although it was a mainstay across the country, people then didn't want their table to look too rustic and by the 1870s, that style of rural ironstone played out and finished the production.

And when I suggested yellow ware, don't assume that it was always yellow, look for not only yellow, green, brown, pale butter to white, even some have a blue-ish wash. Studying tableware is no lightweight hobby.:tounge_sm

Any bisque, ceramic, soft-paste, or hard-paste, china will suit a period table.

Last, ask your family if they have any old china that you could use. My family had tons of transferware sitting in the yard. One day I went to an antiques store and saw the same thing, with a little research I learned that the china sitting in the snow in our yard was Staffordhire from 1837. I knew it had been great-grandmothers but my Mother and Grandmother thought it was worth nothing and just old junk. Once I gathered it all up, I had a place setting for 20 people -- who knows how large that set originally was! It never hurts to ask the family what they may have tucked away in an old cabinet.

[Hank Trent]

Re: What types of dishes?

Interesting about the four-tine forks on the Arabia. I hadn't realized that!

Treenware (wood) is perfectly acceptable as was tin or toleware (painted tin). Pewter and silver are fine too.

I'm curious for more clarification on "perfectly acceptable." Do you mean, acceptable as period correct? Or acceptable in middle-class society in the period?

Of course there were tons of pewter, wood and tin items in the period, so they're certainly acceptable as period-correct.

But I'm picturing that if a middle-class family set the table with wood, pewter and tin items under normal circumstances (not a picnic, not dinner in the kitchen for the servants, etc.), "people would talk," if you know what I mean. It would stand out as low class, compared to any of the other choices you mentioned. Was there a class distinction like that?

I can think of exceptions that wouldn't upset Mrs. Grundy, like a Britannia ware (pewter) coffee pot, a large wooden bowl of fresh fruit, or a fancy tole-painted tin platter, but I'm talking in general, like a place setting of pewter plates, wooden soup bowls, and tin cups, or something similar.

Hank Trent
hanktrent@voyager.net

[Ian McWherter]

Re: What types of dishes?

Interesting about the four-tine forks on the Arabia. I hadn't realized that!

But I'm picturing that if a middle-class family set the table with wood, pewter and tin items under normal circumstances (not a picnic, not dinner in the kitchen for the servants, etc.), "people would talk," if you know what I mean. It would stand out as low class, compared to any of the other choices you mentioned. Was there a class distinction like that?
.

Hank Trent
hanktrent@voyager.net

Four-tine forks were common in the mid-19th century and go back into 18th century, and if I'm to believe certain English silver collecting books, even earlier (though not commonly). Ebay always has early 19th century and sometimes even 18th century four-tine silver forks. In Echoes of Glory Arms and Euiqment of the Confederacy there is a photograph of Gen. R.S. Ewell's silver fiddle backed four-tine fork. Lets not forget that in the late 1840s companies in America and England, like Rogers Bros., began perfecting electro-plated silverware for the table. The use of these flatware items was much favored by the middle class, because it gave the "look" of having silver without the cost. This was looked down upon by those in higher stations who thought it to be "fake," and the fact that it was hard to tell the difference, but the popularity of these silver plated pieces could not be undone.

Check these out these: https://www.ebay.com/6-1820s-Coin-Si...y-Dinner-Forks
item_220019911901 (this won't work, you'll have to enter the item #)


I agree with you Mr. Trent, setting the table with wood, tin or pewter dishes would be looked down upon by "polite" company. I believe Judith was simply referring to them being common for the period. I have a friend who digs 1850s CA Gold Rush camp sites often, and I was pleasently suprised to learn from him, and see for myself, how many transfer-ware dishes he's dug up from these camp sites (some sites are increadibly remote). All are English registry marked for the late 1830s early 40s and are either cobalt blue or mulberry. So you see, even in the most remote Gold Rush era miner's camp sites they brought along a little bit of class.

[Vuhginyuh]

Re: What types of dishes?

Amy,

Are you looking to purchase and use these things you ask about or do you already have some that that you need help with or information on?

Do you want an everyday 1860’s use answer? Decorative English Ironstone is the most common type of shard found in local house sites. I have cataloged tens of thousands of these. Found in large numbers; blue, green and manganese featheredge and prattware (an earthenware) shards tend to come from earlier sites.

I have seen this trend throughout the south.

&&&&&&&&

Here are a few small examples from an 1840's kitchen in Sampson Co NC. It has some of everything mentioned so far.

[Virginia Mescher]

Re: What types of dishes?

What kinds of dishes would the average, middle-class family have in the mid-19th century? I'm talking about cups, plates, bowls, things like that. I expect they would have had something a little fancier than wood, but not as exquisite and pricey as china, right?

Would they have used ceramic dishware, or would they have used something like pewter?

And what kind of utensils would they have?

I looked in my database and book _Historic Accounts_ and found that the store owner listed white, yellow, edge or figured dishes when they were purchased. In some cases, china plates, tea sets and dishes were listed. Tin plates and cups were also sold.

I also checked the census profile of the purchasers and found that wealthy people purchased the plain china as much as did the middle income farmers and laborers did. There really didn't seem to be a pattern. The people who purchased fancy china tea sets were the more wealthy.

I also looked in the copy of the _Russell and Erwin Manufacturing_ hardware catalogue (1865) at the silverware section. There were four tined forks in silver plate, knives and three tined forks were sold with handles of mother of pearl, ivory, ebony, horn, bone, and cocoanut. The table knives had rounded ends and broad blades.

[Vuhginyuh]

Re: What types of dishes?

Here are a few English ironstone Second Transitional Period (1835-1845) and Romantic Period (1845-1860) backmarks: http://www.authentic-campaigner.com/...ight=backmarks Private collection.

I omitted later Decline Period (1860-1880) marks.

[Drygoods]

Re: What types of dishes?

Miss Denison,

Pardon my expression that 'perfectly acceptable' was used, what I should have said was they were around, but not generally used at table. Treenware was more of your rustic sort of tableware or used for cooking such as laying dough and so forth (provided you didn't have a dough box). Treenware was sold in stores and shipped all over the country. Personally, I think it is overdone and makes a poor impression if you are being middle class.

I like toleware too, (painted and japanned tin) yet think that this sort of thing was probably more accustomed to the breakfast table than anything. Kitchen use would have been great, but I always am under the opinion that toleware was not put on the middle class table as it might have cast a shawdow on the financial means of the family.....toleware is more informal, rustic perhaps. You might have seen a toleware coffee pot on the informal family breakfast table, but more than likely at dinner you'd have seen a china or silver pot. Just my own opinion on that, an idea that I have from reading my period old books.

I think that you should strive for a more uniform looking table - a set of transferware in a pattern that you like. As I said, you can easily afford the blue willow pattern that is sold in discount and import stores, or you may wish to purchase a set from ebay, however, before you make a purchase look online to find the dates of that particular pattern before you buy. A good search through antique stores also helps, I found three of my original sets in this fashion and bought the lot for less than $100 -- and these were large sets to accomodate my family. Be patient, you'll find just what you want and be period correct too.

Last, a pet peeve of mine, don't leave your outdoor table set with dishes, especially dirty dishes. From what I have learned from my period etiquette books, this was a poor and slovenly habit and never would have been done at home. I think that to leave dishes on a table would have given the impression that the lady of the house was sloppy or lazy. I think that people then would have much preferred to see a vase with flowers, or clear table, rather than the tea set left out. I'd have to agree as busy tables in camp look messy to me.:tounge_sm I suppose that it's just one of those 'manners' that we should automatically know from then, yet today.

One thing that is overlooked today is that at that time, it was not unknown for family members to give girls gifts of silver (possibly tableware) for birthdays and holidays. The point of this was that when the young lady reached the age of courting, she had a good set of silver to take with her into marriage. From what I have read, a young girl would receive additional pieces in the family pattern so that if and when she inherited it, she'd have a large set, other times, it was in a completely new 'the latest fashion' pattern. I'm sure that we've all read a period story here or there where one young sibling has a silver spoon or cup &c and the other children wish that they had been so well favored. Today we think of this sort of thing as being a 'girls hope chest' but it's not a new idea at all. Yesterday I was reading about an 8 year old girl who got a silver serving spoon for her birthday from a great Aunt, how sad the girl was that she hadn't received a doll (what she really wanted). My point to this ramble is don't over look your flatware, take a look at tag sales and buy some silver to use at your table, it's the cheapest way to fill out your impression.

[Hank Trent]

Re: What types of dishes?

Pardon my expression that 'perfectly acceptable' was used, what I should have said was they were around, but not generally used at table.

Thanks, that's what I figured you meant, but wanted to make sure I wasn't overlooking something.

From what I have learned from my period etiquette books, this was a poor and slovenly habit and never would have been done at home. I think that to leave dishes on a table would have given the impression that the lady of the house was sloppy or lazy.

From personal experience, I know that flies love dishes, even ones that would be considered clean, and I wonder if that was part of the practical reason. It just wasn't "nice" to have excess flies (more than necessary) buzzing around the table and walking on the plates. When we set the table at the inn event summer before last, we discovered that we had to turn the plates face down until the last minute, and then flip them over just before guests were seated, or guests would come in to the dining room to be greeted with a handful of flies walking on their plates.

Hank Trent
hanktrent@voyager.net

[Amy Denison]

Re: What types of dishes?

Amy,

Are you looking to purchase and use these things you ask about or do you already have some that that you need help with or information on?

Yes, I am looking to purchase something that I can use for reenactments and living history events. Something besides the farby tin "plates" we bought when we started years ago (which are really pie tins.. )

Does anyone know of any suppliers where I can purchase reproduction dinnerware? I can find Italian blue spode but it is rather expensive, I'd like to find if there are any other more affordable options before I turn to that.

[Emmanuel Dabney]

Re: What types of dishes?

Ms. Denison,

You may find reproductions available through one of our approved vendors, Chris Utley's Carter & Jasper Mercantile. He has a reproduction 1821 pattern called Woodsman. http://www.carterandjasper.com/dinnerware2.htm

While not an approved vendor, it still is a good vendor, Dog River Glassworks offers a reproduction featheredge dinner plate.

http://www.dogriverglassworks.com/tableware/blueshell.html

Another non-approved vendor, P. Palmer Drygoods offers both originals and reproduction items. Unfortunately the website doesn't seem to be working right now but it may return in the future. Therefore I will provide a link. http://www.historic-impressions.com/catalog/index.htm

If you spot any white ironstone however without backmarks (unless it is somehow originally documented) you should be pretty safe.

You may wish to find the article that Nicky Hughes wrote for the Citizens' Companion, back when Susan was still editress. I am not able to put my hands on the exact volume number, etc. at this time but he included photos (alas in black in white) and a well research document for beginners and pro's at dinnerware mid-century.