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1757-1758 French Sèvres chamber pot at the Metropolitan Museum of Art, New York - Looking at the elongated oval shape of this piece, I think it was specifically a bourdaloue: a chamber pot designed to allow women to use them without disrobing or attempting to squat while in large and cumbersome dresses. These would be discreetly slipped underneath the skirt and held between the thighs when in use; if executed with grace, a woman could use one standing up.

Ruby Lanefrom Ruby Lane

Item ID: CJB59 In Shop Backroom

Antique Limoges Porcelain Ladies Dresser Set, 8 pieces, C1890-1910

1855-1861 French Sèvres Coffee and Tea Service at the Metropolitan Museum of Art, New York - Isn't this just stunning???

Vase with Cover Sèvres Manufactory 1883–85 French (Sèvres) porcelain combining elements of rococo and neoclassical styles The vast and diverse production of the Sèvres factory in the nineteenth century resists easy characterization, and its history during this period reflects many of the changes affecting French society during this tumultuous century. (Sèvres Porcelain in the Nineteenth Century The Metropolitan Museum of Art)

Etsyfrom Etsy

The two black cups. Pair of vintage porcelain teacups

tea cups in B&W<3

Another view of Toilet set in original leather case, ca. 1743–45, German, Augsburg. 14 identified German (Augsburg) goldsmiths and other German artisans; Japanese (Imari) porcelain maker Medium: Gilt silver, hard-paste porcelain, cut glass, walnut, carved and partially gilt coniferous wood, blind-tooled and partially gilt leather, partially gilt steel and iron, textiles, moiré paper, hog's bristle. This Set embodies the ultimate expression of princely splendor in precious metalwork.

Vezzi Factory blue and white hard-paste porcelain teapot, 1720-27, Venice, Italy / The Metropolitan Museum of Art, NYC, NY, USA

1752-1753 French Mustard pot and stand at the Metropolitan Museum of Art, New York - Mustard was used as a condiment, particularly for meat, in the 18th century. It seemed to be prevalent in English and French cuisines, as much as these tend to be contrasted with each other in this time period.