Wrought:  Hand hammered into shape on an anvil.
White Metal:  An alloy of tin, antimony and copper.  Has no silver content.
Wax-Jack:  A type of candle holder designed to hold coiled ropes of wax
used to heat blocks of sealing wax.  Between burnings, a portion of the wax
would be uncoiled and extended for the next use.  These items were a
common addition to a desk writing set and came in two basic forms: one
where the wax taper was wound around a vertical or horizontal rod and
another where it was coiled inside a lidded container.  Occasionally they were
made with an attached candle snuffer.  Also called a bougie box (from the French
word for candle).
Waste Bowl:  Bowls used to put unwanted scraps and pieces of food in order to clear the plate
or table, these bowls have been used for centuries.  In the middle of the 18th century these
bowls became a part of the tea equipage used for spent tea leaves and for pouring out the
remaining cold tea before a fresh cup was poured.  Waste bowls are often confused with sugar
bowls, but when made as part of a set, the waste bowl was always the larger of the two.  Also
called ort bowls, slop bowls, or voiders.
Wine Bottle Coaster:  A type of coaster with a gallery in which to place a bottle of wine on
the dinner table and used to protect the surface of the table.
Wick Trimmer:  A type of scissor shaped implement for trimming a burnt candle wick
with a pointed end for prying out remaining candle stubs.  Wick trimmers often have a
box-like projection for catching and holding the wicks as they're cut.
Wickering:  Split willow used to insulate handles of tea and coffee pots and other items used for
hot liquids.
Wine Label:  See Bottle Ticket.
Wine Funnel:  A funnel with a removable pierced strainer for decanting
wine from the bottle to the decanter.  Most wine funnels date from between
1770 and 1830, but are still as useful today as they were then.
Wine Taster:  A shallow cup, usually with one handle, used by a sommelier and
wine stewards for judging the quality of wine by checking it's color, clarity and
taste.  These cups were invented in Burgundy, France because wine makers had
difficulty judging the clarity and color of their wine in dim, candle-lit cellars.  The
inner portion of the cup is shiny and faceted, allowing as much light as possible to
be reflected into the wine.  Also called a tastevin.
Water Pitcher:  A large pitcher with a handle and pouring spout.  Used for serving iced water.
Wine Cistern:  A container, some ranging up to a yard wide, for holding and chilling numerous bottles of wine.
Wine Cooler:  A container for holding ice and one bottle of wine.
Weighted:  See Filled.
Wine Syphon:  An inverted U-shaped tube, sometimes with a pump attached
to one side.  Used to transfer wine from the bottle to the decanter without
disturbing the sediment in the bottle.
Weight Marks:  A letter mark given to some flatware produced in the late 1890s to mid-
1940s when a particular pattern was manufactured in varying weights.  See
here for more
information.
Whitesmith:  A craftsman who fashions articles of white metal (pewter, tin, silver, etc.).
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