One of the most desirable New York Federal silversmiths, Daniel Van Voorhis, made these tablespoons circa 1785. They have dragon head crests (crests are fairly rare on American silver) and the best Van Voorhis hallmark (initials with full last name and eagle), and good slashed drops. They are in excellent condition with virtually no tipwear evident. They are 8 7/8 inches long and weigh 4 ounces and 2+ pennyweights (Troy). More photos are available and can be emailed on request.

Good gravy or sauce ladle by prominent London silversmith George Smith made in 1798. Inn the Old English pattern, popular at the time, it is in fine condition fully hallmarked, with a well-executed period script monogram on the handle. Length is 7 inches.j

Pair of gravy or sauce ladles in the Old English pattern by London silversmith's Joseph and Horace Savory, fully marked, bearing the date mark for 1888. They are crested, indicating ownership by an aristocratic family. They are 7 1/2 inches long and are in first rate condition. Photographs of the backs and a detail of the crest are available and can be emailed to anyone interested in these pieces.

“Elias Davis of Newburyport, Massachusetts, remains an elusive figure, mentioned in only a few documents,” writes Patricia E. Kane in her monumental and definitive tome, “Colonial Massachusetts Silversmiths and Jewelers.” Davis was born in Newburyport in 1746 and died there in 1783. Some references list his name as Edward Davis, or posit that there were two Newburyport silversmiths named Davis, but Kane thinks this is an error...

Antique blown glass topette with three rings from an old French bar. Each ring represented a dose, or one drink, of absinthe, which was diluted with water, often poured over a sugar cube, before drinking. The bar patron was charged for however many doses he or she consumed. This topette was hand blown in heavy lead glass and has a nice polished pontil on the bottom. This one is 4 3/8 inches tall and dates from about 1900 or earlier. It is a handsome collectible from the Belle Epoque.

This is the first time we have had a yellow topette, the special type of decanter used in a French bar to serve measured doses of absinthe. The drinker was charged for the number of doses consumed. This one is molded and probably dates from the later years of the absinthe era or a bit later when it might have been used for other drinks that were diluted with water such as pastis or gentian flavored potions. It is 9 3/4 inches tall.

Antique blown glass topette with eight rings from an old French bar. Each ring represented a dose, or one drink, of absinthe, which was diluted with water, often poured over a sugar cube, before drinking. The bar patron was charged for however many doses were consumed. This topette was hand blown in heavy lead glass, has a nice polished pontil on the bottom and shows the wear marks on the bottom one likes to see on antique pieces...

This chest exhibits several features that put it into a special category: wonderful warm color; string inlay with concave corners on the top as well as on the graduated drawers; a fan on the skirt, and inlay on the top edge and base. Brasses are replaced. Made in Connecticut around 1790. Dimensions: width, case, 37 1/2 inches, top, 39 inches; height, 36 1/4 inches; depth, 22 1/4 inches.

This is a handsome Regency period (circa 1820) breakfront bookcase of wonderful scale in warm, light colored, figured mahogany. The panels on the doors in the lower section are nicely matched, coming from adjoining flitches of the wood. The doors on the top section have lancet glazing bars on the upper part. The lower section has paneled doors and stands on a plinth. It is fitted with its original adjustable shelves throughout. Width, 80 inches; height, 87 inches; depth, 15 inches...

Fine set of three Georgian wine labels or tickets -- for madeira, port and claret -- by the renowned maker John Reily. They are cast and have a griffin crest. The definitive book, “Wine Labels,” edited and co-authored by John Salter says (p...

A compilation of favorite recipes from the Schwenksville, Pennsylvania, club covering the years 1916 to 1991, published to mark the its 75th anniversary. Fifty-three pages of recipes plus history of the club and cooking information. Book is spiral-bound and in excellent condition with no writing or notes on the recipes.

From a local estate, this International Masterpiece pierced or slotted tablespoon is in excellent condition and is not monogrammed. It is 8 1/4 inches long.