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<p>[QUOTE=&quot;DragonflyWink, post: 12466409, member: 111&quot;]You&#039;re welcome!&nbsp; Osterberg&#039;s book is also concerned with table settings, and I&#039;m with him in believing that one should use silver for whatever is useful, rather than just the maker&#039;s designation.&nbsp; Like most references, there are errors and omissions - not sure where he got the idea that Wallace was the one company that made the &quot;ideal olive spoon&quot;, which was a patented design licensed to <i>numerous</i> different silver and silverplate manufacturers (well-known information many years before his book was published).&nbsp; Chow-chow and piccalilli (relish) spoons were typically like olive spoons but lacked piercing (I love olives as well, and relish, and pickles).</p><p><br /></p><p>And of course her name was &#039;Victoria&#039; - what else would it be?&nbsp; I treasure a trio of Norwegian plique-à-jour spoons by three different makers, all engraved &#039;Amelia&#039; by the same hand - I picture her gathering them on her Grand Tour and then carefully bringing them home for her jeweler to engrave...</p><p><br /></p><p><br /></p><p>[ATTACH=full]554796[/ATTACH]</p><p><br /></p><p><br /></p><p>[ATTACH=full]554797[/ATTACH]</p><p><br /></p><p><br /></p><p>~Cheryl[/QUOTE]</p><p><br /></p>

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