Casting: The process of creating an object by pouring molten metal into a mold. Also called founding.
Caster / Castor: A container with a pierced cover for sprinkling sugar or ground spices. Also called
Cast Border: An applied border made of cast silver.
Cartouche: An blank area, usually surrounded by ornamentation,
reserved for engraving or for a coat of arms. Sometimes called a
Candelabrum: A candlestick with arms for two or more candles. The plural is candelabra.
Caudle Cup: A small two handled cup, usually with a lid. Used for the drinking of caudle, a
spiced ale with eggs. Also called a posset cup.
Chasing: The technique of decorating and giving texture to silver with small hammer struck tools and punches
that push the surface into a relief to create patterns. Unlike engraving, no metal is removed in the process.
Champlevé: A form of enameling where the ground is recessed to receive the enamel.
Chamberstick / Chamber Candlestick: A type of candle holder on a saucer shaped
base with a handle. Chambersticks originated in the 17th century and often had an
Checking: The technique of hammering down on the edge of an item, thickening and strengthening the edge.
Cipher: A monogram of intertwined letters.
Chocolate Pot: A tall pot for serving hot chocolate, similar to a coffee pot. Older examples
usually have a handle set at a right angle from the pot. Occasionally has a slot in the lid to
hold a chocolate muddler in place.
Chinoiserie: Style of ornamentation and decoration originating in Europe and inspired by Oriental motifs such
as pagodas, dragons, Mandarin figures, etc.
Chalice: A goblet, usually highly decorative, use in ecclesiastical ceremonies.
Candle Snuffer: An implement for putting out a burning candle and to prevent liquid
wax from being blown about.
Cagework: A decorative pierced or chased silver mount that encloses an inner, plain section of an object.
Campana: A inverted bell shaped vessel or vase, popular in the early 19th century.
Candlestick: An implement for holding a single candle.
Cann: The term for an early American style tankard, resembling a tall handled cup or mug.
Cast: The process of pouring molten metal into molds.
Chafing Dish: A serving dish that fits into an outer vessel that is filled with hot water, often
including a spirit lamp, to keep food warm.
Cake Stand: A wide plate upon a raised pedestal foot used to serve cake or pastries.
Cayenne Pepper Pot: A small jar for holding cayenne pepper, incorporating into its lid a scoop with a tiny
bowl for serving the hot dry pepper.
Champagne Tap: A long hollow shaft with a screw on one end and a tap on the other.
The champagne tap would be driven into the cork of a champagne bottle or other
carbonated beverages. The bottle would then be laid on its side or upside down,
allowing the shaft to fill with liquid through holes in the shaft. The tap could then be
turned on or off to serve the liquid while maintaining pressure inside the bottle.
Chatelaine: An ornamental clasp with hooked chains that is worn on the belt. Small articles
are attached to the hooks such as keys, watches, sewing kits, etc. Used by both men and women,
and popular during the 18th and 19th centuries.
Caryatid: A sculptured woman's figure used as a column or pillar.
Censer: A container in which incense is burned, especially during religious ceremonies.
Cimborium: A covered cup for holding hosts for the Christian Eucharist.
Capacity Mark: A mark on the bottom of teapots, pitchers, cups, etc. to show the
measure of the item.
Casket: An ornament box with a hinged lid, usually used for holding jewelry.
Caster Stand: A stand for holding multiple casters.