Epergne
Date1797
MediumSterling silver and crystal
Dimensions18 1/4 × 17 1/4 × 17 1/4 inches (46.4 × 43.8 × 43.8 cm)
MarkingsMaker and date marks on the inside bobeches and under each foot: MB [in rectangle]; Z [Birmingham date mark]
Credit LineGift of Frank A. Rizza, M.D. and family.
Object number2012.15.168.a-.j
CopyrightThe images and text contained on this page are owned by Telfair Museums or used by the Museum with permission from the owners. Unauthorized reproduction, transmission or display of these materials is prohibited with the exception of items deemed “fair use” as defined by U.S. and international copyright laws.Label TextThis epergne was meant to be the center of attention on the table. In the 18th century, many members of the British upper-class adopted French dining rituals in which individuals served themselves, often from elaborate and specialized dishes. The epergne, or surtout la table, usually held sweetmeats or other desserts as a fanciful centerpiece within these displays. This one includes candleholders at the end of its long, branching arms, another indicator of shifting dining habits, as British consumers hosted meals more frequently in the late evening, after dark. Light from the candles reflected off the cut services of the bowl in the center.
Matthew Boulton, the maker of this epergne, is best known for his innovations in silver-plating that allowed him to produce silver objects more inexpensively and at a larger scale than silversmiths had previously been able to achieve.
