Victorian Bowls served many purposes, and, in fact they were called by various names. Some early catalogs called them 'saucers' even when they were as large as 8" in diameter. Other early sources called them 'nappies'. And if they had a 'foot', sometimes called a 'low standard', they would be low comports or compotes. This blue bowl is an EAPG pattern, Currier & Ives made by the Cooperative Flint Glass Co. ca. 1880s. It was made in clear and very rarely in color. It is 10" long & $125.
Amethyst pattern glass (EAPG): from left, a Swag with Brackets jelly compote, a Croesus spooner, Argyle goblet, Hobnail tumbler & Cathedral covered compote. These have not been artificially turned purple; they are true antique amethyst glass.
Tulip & Sawtooth EAPG was made by Bryce Richards ca. 1854. Think about it.... that was before the Civil War. The lives of housewives at that time were difficult... no running water or electricity. Don't you wonder what was first served in this decanter, egg cup & pitcher?
Until the mid 1800s, refined white sugar was a comparatively scarce & expensive luxury. Coarse brown sugar, molasses, sorghum & to a lesser extend, maple sugar & syrup were the sweeteners of the 'everyday housewife'. Syrup pitchers (called "syrups" for short) were originally called molasses cans, or syrup jugs. This is GALLOWAY pattern is by U S Glass Co. made ca 1904. See lots of these early syrups at PatternGlass.com.