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 SMP Silver Salon Forums
 Continental / International Silver
 Silver? wine strainer
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| Author | Topic: Silver? wine strainer |
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silverhunter Posts: 704 |
posted 02-23-2009 05:29 PM
  
[26-1812] I've look in my dictionary and found two words in combination and I hope I have translated it well? This wine strainer looks French to me, it is 2.8 cm high and above 4.7 cm wide. At the bottom there are grooves like a arrow symbol. Because I don't know much about french marks I will ask if somebody recognize this one. Is the strainer made in France and in which period is it made? Who can give me the name of the silversmith,it should be great. Is there a special engraving method (made by machinery?) and is this process mentioned with a name or is it handmade? I have found a R&C in Paris but it is not the same mark. I send two over sized photo's but I hope they are clear enough. A lot of questions I know but I hope someone can help me. Thanks a lot, from my site Silverhunter. IP: Logged |
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allentownboy Posts: 67 |
posted 02-23-2009 05:36 PM
Silverhunter, This is a tea strainer made by Louis Ravinet probably around 1885-1890. It was set over a cup and filled with tea leaves, then hot water was poured into it and drained into the cup through the cutwork on the bottom. The mark you show has been associated with Ravinet & D'Enfert which used the same trefle in their markings as well. As for how it was manufactured, I am really not certain. I am sure someone here can answer that for you however! Can you post a photo showing it fully? I collect Ravinet pieces heavily and would be interested in seeing it. IP: Logged |
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silverhunter Posts: 704 |
posted 02-23-2009 06:43 PM
Thanks a lot Allentownboy for your very fast reaction, I'm helped a lot with it. I don't know of course what kind of silver this french silversmith produced and if he also made silverplate patterns? At the rim of the strainer are placed two little rings. When the batteries of the camera is filled up I send other photo's but it's nice to know who the silversmith is and which period he made it. Also knowing more people like the pattern. Greetings IP: Logged |
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allentownboy Posts: 67 |
posted 02-23-2009 06:53 PM
You are welcome Silverhunter. Ravinet is a bit of a passion of mine. Three of the five flatware sets I own are Ravinet. My largest set has service for 18 with 13 pieces in each place setting. It is my pride and joy and the crown jewel of my collection (for now!). I am about to add 36 more pieces which will bring the total for each place setting to 15. That is a lot of silverware!!! Louis Ravinet, and Ravinet & (charles) D'Enfert, worked in both .950 silver and silverplate. Before they finally closed their doors in 1984, they were almost exclusively working in silverplate at that point. IP: Logged |
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allentownboy Posts: 67 |
posted 02-24-2009 11:58 AM
To explain a bit further (although I would need to additional pictures of your item to confirm), some french tea strainers were made with a thin metal handle that attached to holes or rings on the sides of the strainer itself which had a ring, or loop, at the top. Attached to this ring was another piece of metal that had the look of a hairpin. This "hairpin" was inserted into the spout of a teapot or water kettle and would tilt forward when water was poured out of the spout and through the strainer into the tea cup. This sounds like the style of strainer that you have. Here is a picture showing an example:
IP: Logged |
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FWG Posts: 845 |
posted 02-24-2009 12:50 PM
I think the usual technique for these is to infuse the tea in the pot, then pour it through the strainer to keep the leaves from going into the cup. If you put the tea leaves into the strainer and pour water over them it would eliminate any possibility of staining from steeping in the pot, but it wouldn't give enough time to infuse the tea into the water. IP: Logged |
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allentownboy Posts: 67 |
posted 02-24-2009 12:57 PM
Actually, I have seen it done both ways. It was probably done improperly (the tea leaves in the basket), and your point makes a perfect sense! Often, the tea leaves would get "hung up" on the strainer pins in the spout, and block the flow of liquid into the cup. So putting the tea directly into the basket helped to eliminate this issue. These were fussy strainers to be sure, and I don't think had a very long lifespan in the history of useful objects. This is probably why tea balls came into existence! [This message has been edited by allentownboy (edited 02-24-2009).] IP: Logged |
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silverhunter Posts: 704 |
posted 02-24-2009 01:53 PM
Allentownboy, Thanks again for all the information and clear photo's. You explained it very well. So now I know the construction for 100%.I have one WMF kind of tea egg at the end of a stele which could be filled with tealeaves but I think this kind of tea-eggs were made in the early 20th century and still can be produced by some factories.At that one is standing 100 but I think it's no guarantee for silver but for silverplate. So there was a change of production style, like these one's(with sprout)was earlier made and used. I have a part of a little teacup made of porcelain (very small type concerning tea was expensive in the period of 17th and 18th century. Also teapots changed in volume tea became more cheaper after a long tradition. If you talk about tradition I like the Japan tea ceremony in Japan. But that's another story. I thank you for taking time and good information.(again). Silverhunter. IP: Logged |
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Kimo Posts: 1627 |
posted 02-26-2009 02:06 PM
I agree that putting the tea leaves in the basket and pouring the hot water through them would make for some rather sad tea by not allowing the leaves and water to steep. Tea leaves are not like ground coffee and the water and leaves need at least a minute or two together to bring out the basic flavor and oils. Many tea pots have an internal grate of some kind where the base of the spout attaches to the body of the pot and that is the main mechanism to keep too many leaves from getting into one's cup. Supplementary strainers such as this one, or the more typical ones that rest on top of a cup are for those who prefer to not have any leaves floating about in their cup - though skillful tea drinkers can consume their entire cup without swallowing many if any leaves when they are present in one's cup. And having tea leaves left in patterns in the bottom of one's cup after drinking it allows for all sorts of entertainment by having your friends "read the tea leaves" and tell your fortune. IP: Logged |
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silverhunter Posts: 704 |
posted 02-26-2009 06:45 PM
Kimo, Believe it or not but when you put tea into a cup and air bells are drifting at the surface tip your fingers in the bells and sprinkle them over your head. Her advice was you become rich when you do this. I'm honest I have done that for many many years, without positive results, my friends complained about a bad taste and what you told about your experience I believe more, there are also people who can get information out of coffee rests on the bottom of a coffee cup and spread it out over the dish. But about the last information I think they have send the person after the television show to a special house. IP: Logged |
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