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Four-sided baluster form rising from octagonal (unequal with longer lengths at the sides, shorter angled corners) foot undercut with radiating sunburst pattern. The flared mouth terminates in a smaller, flattened octagonal platform (mirroring base) with central holder for candle. The rim of the platform features slight cusping on the lower straight edges. Marked with the cloverleaf and G C Co. (per Helen Delacretaz, Curator of Decorative and Historical Art)
A funnel-bowl rummer on capstan-stem. The bowl is quite generous and of slight irregularity to form (not perfectly circular). The slight browny, pink cast to the glass suggests soda-glass. Overall the glass is quite thickly blown with a rough pontil.
Body cut with bands of large cross-cut diamonds. Neck with two triple rings. Base with vertical moulded flutes. Engraved initials. Deep mushroom stopper.
Dry Mustard pot
Dry mustard pot. High domed cover set on teardrop vessels on raised pedestal foot. One with reeded flutes. Mould-blown body and mould-pressed base. Made independently and then joined.
Tall: Stem with very dense enamel twist (almost a mesh). Single ogee bowl. Scalloped, everted edge. Foot moulded with radial ribs.Short: Double ogee bowl with rim drawn out into repeating series of points. Short stem with ball knop (with tear). Foot moulded with radial ribs.
Covered Sweetmeat jar
High domed cover with diamond cutting, set within a fluted collar with serrated rim. Band of finely cut panel cutting. Band of diamond cutting (cross-hatched or strawberry). Also features fluting. Jar rises from slightly domed fluted foot. Cover terminates in cut knop.
Jug with high looped handle. Body features diamond cutting (with cross hatching ?). Band of herringbone cutting at neck and also on handle. Bands of horizontal and curved prism cutting at neck and base. Base with flutes around circumference.
'Boat shaped' serving bowl featuring plain diamond cutting
Classic urn-shaped vessel on stepped, square pedestal foot with slight domed cover with cut spire knob. Band of cross cut diamonds. Angled flat cut fluting give sense of motion to the design on both vessel and cover. Base undercut with star design.
Covered Butter cooler
Oval, straight-sided butter cooler with horizontal everted, serrated rim. Body has bands of fluting and diamond cutting. Stepped dome cover set with a scalloped and supporting rim, faced cut knob slightly off-set. Likely had stand originally.
Glass rod with one end terminating in a rounded knob and the other end pressed flat. For use when sugar served as a large piece and bits were chipped off for individual need. The rounded end was pressed down to crush the sugar in the cup. These were not used for elegant gatherings, but rather in the informal domestic setting.
Fruit bowl, stand
Cut with large bands of diamonds with lunar slice cutting. Rim extends generously at terminal ends of bowl to form handles. Stand has generous rise.
Cut with band of panels containing diamond cutting. Repeating band of flat-cut ovals at top. Rim with decorative, irregular scallops. Handle does not rise above lip.
Covered honey jar
Butter or preserve dish and stand cut with a large band of diamonds as well as lunar slice cutting. Domed cover with cut-spire knob. The cover and stand are possible replacements, c. 1800 - c.1810
Footed Sugar bowl
Footed bowl with diamond and horizontal prism cutting; fluting at rim. Short stem on plain foot.
Cup cut with diamond and horizontal prism patterns with vertical panels. Serrated rim. Handle emerges from top rim on one side in a fan escallop.
Semi-ship decanters or "Rodneys", so called after Admiral Rodney. Flat cut fluting. Triple banded neck. Star cut mushroom stopper.
High ovoid bowls with flat cut flutes at base
Taper decanter with centre band of matted decoration. The stopper is star cut.
Cruet or miniature decanter perhaps with some blown-mould fluting.
Diminutive piggin with diamond cutting as well as horizontal prism cutting. A serrated rim with a plain serrated rim handle
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