examine closely for an acid mark on the foot bottom of the vase; I think I see a faint 'S' at the top of that photo, which may be an indication of...
the pitcher is U.S. Glass #15094 Caledonia c1906; aka: Cannon Ball Pinwheel
it seems the stress started in an area where it was not as likely due to a bump but no way to tell for sure. Don't think it is something that...
yep, this is another reason I hate to ship glass in winter...
I used just this cake stand last week for a pound cake and needed to wash it off this morning. I noticed a stress crack that I had not really...
this is the 'Ellrose' pattern by George Duncan Sons & Co. c1885; AKA: Paneled Daisy & Button
the stem seems to match that of the blank used for the 'Rohan' etch (and others) but didn't see a stem ID for the blank at "R"
suppose there may be some formula relation, but each glass house also had their own formulas for their own colors, clarity, etc. Thus, glass of...
I think I agree with your assessment; I just may articulate it a bit differently. Tho' the 'feel' wasn't consistent. The older CT and VP both have...
the chocolate cookies look yummy on your Trellis stand : )
yep, I use them frequently for birthdays, weddings, etc: [ATTACH] [IMG] [IMG] [IMG] [IMG] [IMG]
thank you Bdigger and Jen & George : ) Martha Stewart mag also had a cake stand article back in 2010 including photos of stands borrowed from...
TheOldGuy's post about the feel of milk glass got me to thinking about these cake stands. They range in age of 1880s for the 'Challinor, Taylor'...
really, 'a hundred years ago'? you really ARE quite The Old Guy. makes me just a bit past middle aged. you're welcome, and certainly ; )
technically a sherbet contains 1-3% milkfat whereas a sorbet is fruit only with no milkfat...
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