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Maker(s):Edwards, John
Culture:American (c.1671-1746)
Title:spout cup
Date Made:dated 1708
Type:Food Service
Place Made:United States; Massachusetts; Boston
Measurements:overall: 4 3/4 in x 2 13/16 in (cover) x 2 1/8 in (base); 12.065 cm x 7.14375 cm x 5.3975 cm
Accession Number:  HD 65.150
Museum Collection:  Historic Deerfield

Silver spout cup with a stepped domed cover with a cast finial; cylindrical, straight, banded neck over a round-bellied lower body; an attached, ribbed strap handle ending in a scrolled terminal; and a shaped spout attached to the bottom of the lower body, which extends upward at right angle with the handle and rises just below the edge of the cover. The cup is marked "IE" in quatrefoil once left to handle for John Edwards (c.1671-1746); and engraved "In memoria Lovet Sanders/ Obijt 26 March 1708" in script on the side opposite the handle, and with the initials "EP" on the bottom and "662" scratched on the bottom. There was a paper label (see data file) from the Baltimore Museum of Art attached to the inside of the cover (in data file) with the loan number "L.33.27.54" written in ink. This may be Lovett Sanders, the son of Christian and Elizabeth Sanders of Bristol, Rhode Island, who was baptized on March 7, 1683. "Lovet Sanders" was recruited into the Honorable Artillery Company of Massachusetts in Boston in 1702; and "Lovett Sanders" is included on a list of the names of Company members who were fined for non-appearance made about 1706-1707. That list also included John Edwards who had been recruited in 1699, and silversmith Edward Winslow (1669-1753) recruited in 1700. A spout cup was usually a covered cup with a handle at right angles to the long thin spout, which is described by Beth Wees as a form used in the 17th and early 18th centuries for drinking curdled beverages such as posset or syllabub. The low-based spout would allow the drinker to partake only of the liquid that settled below the thick curdled layer. Although common at the time, few English spout cups survive; those that do are generally fitted with silver rather than wooden handles. They are somewhat more common in American silver, particularly in New England. It has also been suggested that vessels of this design were used as cruets for oil and vinegar. Edwards’ early spout cups, such as this example, have cylindrical necks and bulbous lower bodies, similar in shape to German stoneware mugs; later examples (c. 1712-1728) have pear-shaped bodies (see examples in the Museum of Fine Arts, Boston). John Edwards made spout cups in several sizes, all requiring different handles, foot rings, and spouts.

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