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Lot 393
Fortune Teller's tea service, 'Signs and Omens' pattern by Paragon fine china - a tea service comprising six plates, six saucers, five cups, sandwich plate, sugar bowl and milk jug. Included in the lot a two explanatory leaflets indicating how the readings should be interpreted - condition: all plates, saucers, sugar bowl, milk jug, three cups with no chips, no cracks and no restoration, two cups with restoration [b]
![A four piece silver tea service, Sheffield assay with sponsors mark for Viners Ltd, approximately 2090 grams / 67.1 ozt. [4].](https://cdn.globalauctionplatform.com/e5446863-0fed-4fc2-9544-b1e200d7a611/47b5d123-967d-4946-a415-b1ff00df386f/468x382.jpg)
Lot 178
ROBERT WELCH (BRITISH 1929-2000) FOR OLD HALL 'ALVESTON' 12 PIECE CANTEEN FLATWARE SERVICE, DESIGNED 1961 stamped maker's mark, and hallmarked for Sheffield 1967 and 1972, silver, in a free-standing custom-built three-drawer oak canteen comprising: 12 Table Knives, 12 Table Forks, 12 Dessert Knives, 12 Dessert Forks, 12 Dessert Spoons, 12 Soup Spoons, 12 Tea Spoons, 12 Coffee Spoons, 12 Fish Knives, 12 Fish Forks, 12 Fruit Forks, 12 Fruit Knives, 8 Serving Spoons, 2 Butter Knives, and 2 Sauce Ladles (total of 170 items) the cabinet: 70cm high, 51cm wide, 45.7cm deep (27 ½in high, 20in wide, 18in deep); the serving spoons 22.6cm long (8 7/8in long) Private Collection, London. The cabinet was designed by Robert Welch and made in light oak by Tony McMullen (a lecturer and cabinet maker at Birmingham Polytechnic). Robert Welch designed this service in 1961, taking its name from the Cotswold village where Welch lived. It received several awards including the Design Centre Award in 1965 and The Observer in 1969.
Lot 3
THE SKULL OF THE BELLEROPHON SHIP'S GOAT WHICH SUPPLIED MILK FOR NAPOLEON AND HIS SUITE 28.5 cm wide across horns18.5 cm long Preserved and passed through generations of the Maitland family as belonging to the goat that supplied Captain Maitland and the Emperor Napoleon with milk during their passage to England in 1815. The skull can be seen, balanced on a table incorporating a plank from the gangway on which Napoleon surrendered in a photograph, taken, “By special permission of Mr F Lewis-Maitland of Lindores, Fifeshire Photograph by W. Keay Latimer” 18cm x 20cm.William Keay Latimer (1878-1923) was operating in Kirkcaldy by 1908, close to the ancestral home of the Maitland family. The photo from which this is made must have been taken in or before 1909 when it appeared in Edward Fraser’s book, “Bellerophon, the Bravest of the Brave”. Provenance: Rear-Admiral Sir Frederick Lewis Maitland KCB (1777-1839) and thence by descent Dining With Napoleon The Emperor’s Meals feature in many of the accounts of his voyage on the Bellerophon. He was in the habit of inviting two of the ship’s officers to dine with him each evening. Sitting at table with the man who had dominated Europe must have been quite an experience for these, mostly young men. Lieutenant Bowerbank recalled a rather disappointing dinner on 18th July 1815: “At a quarter past six dinner was sent up, to which I was invited. Napoleon took his seat in the middle of the table with Captain Maitland on his right hand. The whole dinner was dressed in the French style and served upon silver. Nothing was carved upon the table, the servants removed each dish for the purpose. Napoleon was very melancholy. He merely inquired (addressing himself to Captain Maitland and me) if the beef was good in England, and whether we had there plenty of vegetables? He, however, made a very hearty dinner. On the removal of the dishes a cup of very strong coffee was served to each. It was poured out by a servant of Napoleon's. Whilst filling his master's cup the poor fellow's hand slipped, and part of the coffee was spilt upon Buonaparte. He said nothing, but gave such a look full in the man's face as not only conveyed the wish, but really seemed to annihilate him. For he immediately resigned his office and quitted the cabin.” The Emperor, especially in his first few days aboard Bellerophon went out of his way to make himself agreeable. Just as Captain Maitland did all he could to make things as comfortable as they could be made for his guests. Meals were the few causes of discord. On his first morning aboard Napoleon and Maitland sat down at 9 for what the latter called an English-style breakfast of tea, coffee and cold meats. Napoleon ate little and looked unhappy. Asking why, Maitland found that a hot breakfast was the norm in France. Thereafter they ate in the French manner. Goats at Sea At first glance a goat serving on one of His Majesty’s ships might look incongruous. But Captain Maitland’s goat stood in a long naval tradition.There are two broad reasons why she was there: Endurance Unlike the steam-powered ships that replaced them, the sailing warships of Captain Maitland’s time had essentially unlimited endurance. Steam ships needed to come in to port to coal. Sailing ships didn’t. Their time at sea was limited only by what their sailors could stand; and so by the quantity and quality of food and drinking water they could store. The long sea time of which these ships were capable facilitated a particular form of warfare, at which Britain’s Royal Navy excelled: blockade. The safety of the British Isles and of British merchant ships at sea was secured not primarily by stationing warships off British ports or by escorting merchant vessels but by stationing fleets off enemy ports. Enemy ships were penned in harbour or engaged once they put to sea. His commerce could be stanched at source. This is the blockade that Captain Maitland and the Bellerophon were maintaining off Rochefort. Blockade duty of this kind could involve months at sea. Sailors were generally given a plentiful, but monotonous diet. Food that wasn’t salted, pickled or dried would quickly perish. So anything fresh (goat’s milk in our case) was appreciated. Health Britain’s sailing navy conducted voyages of exploration, thousands of miles in duration. Captains saw how these torein to their men’s health. They linked this to the monotonous diet. Though science was not ready to guide them, they instinctively knew that variety made for good health. Here is the story (told by Samuel Johnson, no less) of a goat that circumnavigated the globe:The Well-Travelled Goat - Untold lives blog. Floating Farmyards In consequence, ships could resemble floating menageries. Not just goats but sheep, cattle, pigs, hens and geese went to sea with the Royal Navy. In October 1760 HMS Somerset, a ship smaller than the Bellerophon, left Messina with 60 oxen. In January 1761 HMS Elizabeth sailed the Indian Ocean with 71 head of cattle aboard. These herds would likely have been distributed amongst other ships of their squadron when they arrived on station. But Admiral Hawke thought it reasonable that a ship of the line in winter should carry some 40 sheep and a dozen oxen for its own consumption. Officers, Men & Goats It is commonly thought that while officers enjoyed fresh meat and milk their men subsisted on a narrow diet. This wasn’t entirely the case. Life at sea in the 1800s reflected the strong class divisions ashore. But fresh beef (when available) formed part of the diet of all. Ours was the captain’s goat, but most captains allowed sailors of all ranks to bring their own livestock aboard. They made a mess and could be a nuisance at sea, but their health-giving benefits were widely understood. Enlightened officers preferred their men spending their money this way than on the likely alternative – drink. A Goat’s Position at Sea Most livestock spent their time at sea in a pen or coup. Goats, by tradition, roamed free. Steadiness of foot suited them to life on a rolling deck. This did not altogether contribute to their popularity. Their tendency to eat whatever they found being the cause of much complaint. Wider Service Goats have not limited their service to Britain’s Royal Navy. The Prestigious US Naval Academy has one for its mascot: Why does the U.S. Naval Academy have a goat as its mascot? (navytimes.com) . Ashore, a goat (usually selected from a Royal herd) is the mascot of the Royal Welsh Regiment. By tradition, a military goat leads the Welsh Rugby team onto the field in Cardiff
Lot 69
Wedgwood Gold Florentine W4219 tea and coffee service to include a teapot, a coffee pot, sugar bowls, cream jugs, a milk jug, tea cups and saucers, coffee cans and saucers, hot chocolate cups, two rectangular covered dishes, an ashtray, a circular cake plate and a rectangular petite fours plate (88)
Lot 1009
A good Chinese export ware Famille Rose armorial part tea and dinner service comprising large meat plate, medium sized meat plate, sauce tureen and plate, footed bowl, octagonal bowl, five dinner plates, three side plates, saucer, sparrow beak jug, open salt, twin handled basket with plate, mug, twin handled chocolate cup and cup (22).Condition Report: Large footed bowl has been restored, wear to the gilding and decoration throughout, octagonal plate with chipping to rims and glaze, also a crack to foot rim, large meat plate with chipping to the edges, cover of the sauce tureen with extensive restoration, glaze fault to the interior of the sauce tureen, open salt with chip to the underside and crack running into the body, circular saucer restored, sparrow beak just with extensive restoration to the spout and body, octagonal saucer one is AF with missing section the other with fine hairline crack to rim, twin handled cup with extensive restoration, basket and stand is AF, the basket with broken handle and losses, the stand has been restored, the octagonal plates with extensive wear and chipping to the rims.
Lot 1431
HENRY STRATFORD; a Victorian hallmarked silver two piece tea service of oval form, comprising teapot with turned wooden handle and cream jug with chased decoration of swags of flowers and ribbons with family crest, Sheffield 1856 and an associated twin handled sugar bowl with cast beaded rim, Sheffield 1861, combined approx 22.5ozt/700g (3).
Lot 489
SHELLEY; an Art Deco tea service in the 'Tall Trees' pattern and Queen Anne shape (37).Condition Report: Sugar bowl is AF, it has been broken into pieces, water pot with hairline crack, teapot cover with wear to the yellow paint, teapot with star crack to the interior and underside, three cups are AF, two with large chips the other with a large crack.
Lot 490
MINTON; a 'Grandee' pattern part tea and dinner service comprising eight side plates, eight dinner plates, three serving platters, two tureens, coffee pot, two sauceboats, serving bowl, ten saucers, teapot, sugar bowl, cream jug, nine bread plates, nine cups and seven twin handled soup bowls (63).
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113242 item(s)/page