Size of fork-23 inches long.
Bannock is a type of unleavened thick cake or bread (like a scone) that is baked on a stone or griddle on an open fire (hence the long handled fork required for turning). The European version originated in Scotland and it was also a diet staple of early native North Americans (particularly in New England) and Canada.
The bread was very important in Scotland for feasts, particularly Michelmas, or St. Michael's and All Angels feast day. Usually, the eldest daughter in the household was responsible for baking the bannock the day before Michelmas. It was then blessed by the priest on the feast day, and eaten as part of the celebratory meal, which usually featured goose. In Victorian times it was important to be made using the grain grown and harvested from the cooks own property, and by earlier peoples from natural substances gathered from the woods.
Horn was often chosen for these forks as it is sturdy, would not burn easily, or conduct heat. The antelope horn was also very attractive to use for this important implement.
The patina on the horn is lovely, from many years of handling, and the mounts are also in excellent condition.
A wonderful talking point for the collector, or a piece that would look great as a decorative display.
In excellent condition.
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19thc Bannock Fork with Unmarked Silver Mounted Antelope Horn Handle.