What-is-it question XXXVIII.
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What-is-it question XXXVIII.
This item is about 7 inches (18cm) long.
Made by Charles Watts, London and dated 1817.
What was it called?
Pat.
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Made by Charles Watts, London and dated 1817.
What was it called?
Pat.
.
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:0)
Hi, Patrick!
Is it a lorgnette?
:0)
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Is it a lorgnette?
:0)
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A Question
Hi, Pat!
Is there anything missing on this piece? Is the ring supposed to be a "ring" of some kind or did it hold something in it?
Thanks!
Sincerely,
Susan
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Is there anything missing on this piece? Is the ring supposed to be a "ring" of some kind or did it hold something in it?
Thanks!
Sincerely,
Susan
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One more, please...
Is the handle not completely intact or is the "channel" in it supposed to be there? The second picture you gave us doesn't make that clear, but I know it could be just that the thing was flipped over and the "channel" could be on the other side.
Thanks, again!
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Thanks, again!
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Good morning Byran and Susan.
Susan, the ring is described as "the finger ring handle".
Yes, I think there is a channel there, but I'm not sure why.
Byran, a poultry skewer is close enough for me.
This is called a "Barling Needle". Presumably it was used to insert rolls of bacon into a fowl or beneath the outer skin of a joint prior to cooking. That's all the info my book gives.
Regards,
Pat.
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Susan, the ring is described as "the finger ring handle".
Yes, I think there is a channel there, but I'm not sure why.
Byran, a poultry skewer is close enough for me.
This is called a "Barling Needle". Presumably it was used to insert rolls of bacon into a fowl or beneath the outer skin of a joint prior to cooking. That's all the info my book gives.
Regards,
Pat.
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Hi Patrick,
Handy item, almost a swiss army knife!
...back to larding, just found the technique
Scribners Magazine
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Handy item, almost a swiss army knife!
...back to larding, just found the technique
From: Scribners monthly, an illustrated magazine for the people. / Volume 19, Issue 4, February 1880...Two larding needles are required to be
procured at any good house-furnishing store
one large-sized for veal, beef d Za mode, etc.; the
other, small, for poultry, cutlets, and sweetbreads.
In larding poultry, hold the breast over a clear
fire for a minute, or dip it in boiling water to make
the flesh firm. Cut some strips of firm fat bacon,
two inches long, and the eighth of an inch wide,
and make four parallel marks on the breast, put one
of these strips of bacon fat, called lardoons, into the
split end of the small needle, securely, and insert it
in the first mark, bringing it out at the second, leav-
ing an equal length of fat protruding at each end;
insert these lardoons at intervals of half an inch or
less down the two lines first commenced, and then do
the same with the two others....
Scribners Magazine
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