Tuesday, January 07, 2014

Pouring pot spouts and bills …


[Johnson Bros Old Staffordshire Rosedawn pots]

When choosing 18thC accoutrements, consider what the liquid to be poured is before choosing your pots. Cream or chocolat chaud would make a mess to clean and remove if left to congeal in long spouts, hence we usually choose sparrow-billed pouring spouts as seen in Liotard's Still Life: Tea Set, 1782, in which we see a long spouted teapot as well as a covered sparrow-billed cream jug.


Multi-use covered sparrow-billed pouring pots are found in both faïence blanche and brun. The removal of the cover allows the use of a molenillo or moulinet to stir chocolat, the use of the cover helps to keep the contents hot.


[Details from Liotard, blanche, and Chardin, brun.]

Current offerings on ebay.

3 comments:

Jodie van de Wetering said...

That's fascinating! It's such common sense when you think about it, but it hadn't occurred to me before. (Maybe because I'm lazy and mostly just use teabags!)

Do you know if there's a reason teapots tend to have long, arched spouts? Is there a functional reason behind it, or is it just for looks?

chris scocco said...
This comment has been removed by the author.
Christian Simple said...

Its a unique and cute tea pot..Its perfect for my mother Favorited tea time. Thanks for sharing. private chef in austin

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