Home >> Hobbies >> Antiquing

19th Century Silver Teapots

19th century silver teapots are those made between 1801 and 1900. A silver teapot made after 1837, the year that Queen Victoria began her reign, would be classified as a Victorian teapot; pots made prior to 1837 are sometimes referred to as being of the Regency period. According to American silver expert John Marshall Phillips, silver teapots were often parts of larger sets of tableware. They are items of great craftsmanship and you can enjoy them for their beauty; you can use them to brew tea.

Condition
- Good condition is very important for all antiques, and 19th century silver teapots are no exception. Never clean them aggressively, since surface grime and stains may need to be removed professionally to preserve the teapot's value. Store them carefully to avoid the silver becoming dented or scratched. When buying, look for obvious signs of repair; badly done repairs can reduce a pot's value. Check the hinges, feet and spout, and look inside the pot to confirm that all is well.
Marks
- The A to Z of American silver marks runs from Albert Abrecht of New Jersey to Wood &Hughes, a New York City silver manufacturer. Identifying a teapot's maker is fairly straightforward due to the marks, which are usually impressed under the lid or the base. Some companies prefer to use initial marks; these range from AB, indicating Adrian Bancker, to ZB for Zachariah Brigden. Hallmarks, which are stamped symbols guaranteeing legal quality standards, will tell you the fineness, or purity, of the silver, and often its place of origin.
Prices
- 19th century silver teapots can command high prices. As of April 2011, expect to pay about $200 or more for a collection starter piece, such as a late 19th century Sheffield hallmarked, Goldsmiths &Silversmiths Co. bachelor's teapot. A finely decorated pot for family use by Walter &John Barnard might command up to $1000. An elegant, highly desirable and rare piece might cost twice as much as that.
Features
- Oval, round and straight-sided body forms were all used. Look for decorative features, such as heavily chased bellies. Reeded horizontal banding is often used, as are leaf forms such as grape and acanthus. C-shaped handles are traditional, but harp-shaped handles are not uncommon, often of ebony or ivory. An upraised thumb rest on the handle is a popular, elegant design touch. High gooseneck spouts and flattened spouts are both common. Lids may be hinged or removable and should be equally finely crafted. Finials are often to be found atop lids, and may be of the same material as the handle. Ball feet became popular later on, but the single pedestal foot and elaborate, decorated bases are also in evidence.

Antiquing