How do you clean pewter chargers?

Wash them in warm soapy water and dry immediately. Never put early metalware in a dishwasher as the harsh chemicals strip the surface. Leave the dark grey oxidation alone. Over-polishing removes centuries of natural patina and leaves the metal looking stark.

My grandmother used a large brass charger for serving fruit, but it has strange green spots on the metal, is it safe to use for food?

Those green spots are verdigris, a reaction between the copper in the brass and acidic air or food. It is mildly toxic and should not touch anything you plan to eat. Clean the affected areas with a mild acid like lemon juice before washing thoroughly. If you want to serve fruit, lay a cloth napkin over the metal first to create a safe barrier.

Can delftware chargers hold hot food?

Earthenware handles warm food well but sudden temperature changes risk cracking the clay body. Always warm the dish gradually before serving hot meals. Remember that the glaze is quite brittle. Metal serving utensils chip the surface easily, so use wooden spoons when portioning out food.

I found a heavy ceramic charger with a wide rim and wire attached to the back, was it always meant to just hang on a wall?

Many started life on the dining table. Before the nineteenth century, households used them daily for serving meats and pies. Attaching wire to the back became a common practice much later. Victorians loved covering their dining room walls with old pottery. They drilled small holes in the foot ring or bent thick wire around the rim to display pieces that had survived intact. If the piece has deep knife marks in the centre, it certainly saw action in a busy kitchen before becoming a wall ornament.

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Antique Chargers from the 19th Century

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Antique chargers are large, shallow platters originally meant to bear substantial joints of meat to the table before being relegated to purely decorative display on a dresser.