Glossary of Terms/Definitions
Relating to Imperial's Glass Tableware
1 - Basic Stemware Parts:
Bowl - The
upper part of a stemmed item that actually contains the liquid.
Stem - This
term is used one of 2 ways:
1] the middle portion
of a piece of stemware, i.e. the column that supports the bowl;
2] the entire item
Foot - The
base of the stemware upon which the stem rests.
decorative effect that's done while making the bowl, using an 'optic
block'. Many different optics may be done. Examples: diamond, wide, narrow and others.
2 - Basic Stemware Shapes:
Bell - A round-bottomed
bowl with a flared top.
Cupped - A
round bowl smaller at the top than at the widest point. Upper edge is slightly curved inward.
Flared - Usually
a tapered bowl with the upper edge flared outward.
A bowl shaped with the sides parallel.
Tapered - A
cone-shaped or 'V"-shaped bowl.
3 - Specific Types of Stemware and Use:
Goblet - The
standard shape for which to compare other stems in the line. This
stem was originally used to
serve water at a formal table setting. Commonly holds 9-10 oz.
Claret - The
same shape as the goblet, but may hold only about half as many ounces
as the goblet. Made for claret or other wines, as the name implies.
Wine - The
same shape as the goblet, but may hold only about one third as many
ounces as the goblet. Used for
Cordial - The
same shape as the goblet, but only holds about 1 to 1/1/2 ounces. Used
to serve cordials.
Saucer Champagne - Has a broader and shallower bowl than the goblet. Used for serving
champagne. It may also be used as a high-stemmed sherbet/dessert stem and listed
as a Tall Sherbet/Champagne or a Tall Dessert/Champagne.
Has as a short, broad bowl and may resemble the saucer champagne,
only smaller. It is used for mixed cocktails.
Parfait - Has
a slender, elongated bowl just wide enough for a dessert spoon to
fit down inside. Used to serve layered ice cream & sauce, pudding, jelled desserts, etc.
- Has a broad bowl and little or no stem.
Seafood Cocktail- May be the same as the oyster cocktail
This is generally a 2-piece item consisting of a broad bowl, little
or no stem, and coupled with
a separate glass insert bowl which rests on the top rim the cocktail
Sherbet - similar
in shape to the saucer champagne but has a low stem. It may be listed as a 'Low Sherbet'.
Tumbler - Imperial
listed this drink ware item as having one of the following:
1) a short stem and foot;
2) one with an applied foot only and no stem in between; or
3) as having a flat base.
Sometimes an Imperial pattern line may consist of a full compliment
of tumbler sizes. Example: the Candlewick 400/19 series includes 8
tumbler items: 2 oz. wine,
3 oz. wine, 3 1/2 oz. cocktail, 5 oz. juice, 7
oz. Old Fashioned, 10 oz. water, 12 oz. iced tea and 14 oz. iced tea. These qualify as tumblers
with an applied foot and no stem.
A small tumbler used for serving liquor and
holds 1 - 1 1/2 ounces. Today we
commonly call this a shot glass.
- TABLEWARE TERMS:
- A bowl which has had its rim hand-tooled (hand-finished) outward
to form a wide outer edge.
Bon Bon - Imperial
most often used this term to refer to a small candy dish with one
handle. It was
frequently round, but might be some other hand-finished shape also. Most often it's larger than a handled 'Olive'.
used this term to refer to a low, oblong (oval) bowl which may or
may not have had handles and generally measured at least 8
1/2 ins. or more in length.
Cheese & Cracker Set - A combination of a flat plate (often with side handles)
and a small footed compote (either
flat surface or bowl) to hold cheese.
Comport(e) and Compote - A bowl, usually
footed, used for serving mixed fruits.
Foot may be either tall
or short, depending on the item. The
original term used was 'comport' or
'comporte' and was the vessel used hold the fruit mix which
was called the 'compote'!! Today,
we commonly use the term 'compote' to describe either.
Compotes may also be used to refer to pedestal-footed candy, jelly
or cheese items.
- A pairing together of cruets, covered marmalades, covered mustards,
salt + pepper shakers and/or other items. A tray is included
to set them on.
- Most often used to indicate a set consisting of a large center bowl
of some sort and one or two
pairs of coordinating candleholders.
footed bowl (or compote) with candlecup to hold a small floral vase
in the center. The vase may be called a 'lily' or 'flower' vase insert.
A 'pegged lily vase', 'pegged vase' or
simply 'peg vase' indicates the base is shaped with an indented
form or 'peg' so the vase will fit more securely in the candlecup.
Fan Vase -
A vase hand-tooled or hand-finished into a flat fan-shaped form. Often has side handles of some type.
Finial - A
decorative handle or knob usually found on a lid/cover.
Flip Vase -
A tall vase with gently sloping sides.
Usually a very plain design.
Top edge may or may not
have be crimped.
A shallow, somewhat flat bowl with curved (cupped) upper sides/rim. A bowl used
for floating flower blossoms.
Fruit Tray - A
center-handled sandwich tray with the outer edge cupped up.
Jug - A pitcher with straight sides and flat bottom.
It may or may not have an ice-lip, meaning a curved-in
pouring lip edge to keep ice cubes from falling into the glass.
- A plate smaller than a dinner
plate, usually 8-9 ins. in diameter.
An 8" salad plate
may also be found listed as a luncheon plate.
- Sold as a 'Service for 4'
set, consisting of 4 - 8" salad/luncheon plates,
4 tea cups, 4 saucers, a large
sandwich plate [with or without handle(s)] and a sugar and creamer.
Muddler - a
moulded short 'rod' shaped item.
It's a stirrer which is used in the making of
individual mixed cocktails,
especially an 'Old Fashioned'.
The base end of the muddler (ground and acid-etched end) is
used to crushed sugar cubes soaked with Angostura Bitters (or similar)
and then to blend remaining ingredients.
- A plate, with the opposing side edges turned up. If the plate has
handles, the non-handled
side edges are turned up.
Nappy - A very
shallow bowl or sauce dish, may range from small to large.
- Today this is commonly referred to as a 'cruet'. It is used for oil or vinegar. When a condiment set consists of 2 different sizes of cruets, the smaller
size was designated as the 'oil'
and the larger size was designated as the 'vinegar'.
Olive - Imperial's
term for a small round bowl with two handles, used for serving olives.
Pickle - Imperial
used this to describe a low oblong or oval bowl with two handles and
than 8 ins. in length.
Pokal - A term
used only by Imperial for any large covered urn or candy jar.
Rolled, Cupped or Turned Edge - A rim treatment in which hand-tooling or hand-finishing
causes the edge to be turned
up or under. May be slight
curve (rolled edge) or much more obvious
in nature (cupped edge).
Rose Bowl -
A vase that is most often a round ball or globe in shape with a small
opening in the top. It was a vase originally used to hold dried
rose petals. Imperial did
make some with slightly different design shape and also called them 'rose bowls'.
Salver - A
footed (pedestal) cake plate and may be low or high. Today it's commonly referred to as
a 'cake stand'.
Sandwich/Pastry Plate or Tray - A large, flat plate, often with 2 side handles or center-
Spider - The
term used by Imperial for the iron skillet-shaped pieces (primarily
in the #160 Cape Cod line). A spider is an old-fashioned term for a skillet
or frying pan.
jar used to hold spoons. This
item was usually the same as the handled sugar bowl
but without the lid.
It may also be a jar with loops around the top edge, through
which spoons could be hung.
Swung (or Swing) Vase - a vase made into final height by being swung (literally)
while still attached to the
puntie rod. Heights may vary
- A medium-sized plate, usually 7-8 ins. in diameter.
- Any large, flat serving plate generally measuring more than 12"
in diameter. The plate may or may not have a slightly turned-up edge.
Imperial Glass Collectors' Society, Inc.
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