What causes the cloudy white stains inside decanters?

That cloudiness is known as sick glass. It happens when acidic liquids or mineral-heavy water sit inside a decanter for years. The liquid slowly leaches the lead from the surface, leaving microscopic pitting behind. It is structural damage rather than dirt, so it can't be washed out.

My wine glass has a very thick stem with a huge teardrop bubble inside it. Why did they trap air inside solid glass like that?

Early glassblowers trapped air bubbles to catch the candlelight on a dining table. The tear acts like a small internal lens. It reflects movement and flame, adding life to a heavy piece of table glass. It also reduced the overall weight of the glass slightly. Before the tax laws changed, reducing weight while keeping the chunky profile made good financial sense for the glasshouse.

Why are the feet on these glasses often folded?

A folded foot strengthens the most vulnerable part of the glass. Tavern tables were rough, and drinkers frequently slammed their glasses down. Rolling the rim under provides a double thickness of glass exactly where it hits the wood. This simple technique saved thousands of glasses from chipping at the edges.

I read somewhere that the bases of old wine glasses are always wider than the rim of the bowl. Is that actually true for most pieces?

A wide foot is standard for early eighteenth-century drinking glasses. The bowls were quite thick and heavy, so a broad base prevented the glass from being top-heavy and tipping over easily. As the century progressed, glassmakers refined their techniques and the bowls became thinner. The feet gradually became smaller in proportion, often matching the rim diameter on late Georgian glasses. You'll find exceptions depending on the specific glasshouse and the shape of the bowl. Tall ale glasses often have feet smaller than their rims to keep the tall proportions looking elegant.

Home > Glass > Georgian Glass > Page 7

Antique Georgian Glass

← Page 7 of 20 →

Antique Georgian glass covers tableware from the eighteenth and early nineteenth centuries, largely lead crystal blown into drinking vessels, decanters, and bowls for wealthy dining tables.