It includes 19th-century water pitchers, tureens, ice bowls, nutcrackers, fruit stands and epergnes (centerpieces), and 19th- and 20th-century tea and coffee services.
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Epergnes were traditionally made from silver, however from around the start of the 20th century, glass was also employed.
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Products included "all articles of glass for table use, engraved, cut and etched; bar goods, lamps, chandeliers and epergnes." J. H. Hobbs, Brockunier and Company was the largest glass company in America.
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Tableware included plates, bowls, platters, sherbets, salt and pepper shakers, compotes, creamers, sugar bowls, epergnes, mayonnaise bowls, place holders, baskets, candy dishes, cruets, bells, candlesticks, cheese stands, bread and butter plates, baskets, bon bons, jam/jelly jars, tidbit trays, nut dishes, celery dishes, pickle dishes, lamps, cracker jars, oil and vinegar bottles, marmalade jars, and vases."CAMBRIDGE CAPRICE-CLEAR at Replacements, Ltd." Replacements, Ltd. Replacements, Ltd. Web.
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The wide variety of flowers in the gardens change with the seasons. Visitors can enjoy the view from rows of benches in the shade of the trees or from others out in the sun along the wall between the gardens and the yard to the Danish National Archives. Column plinths from the old Christiansborg serve as epergnes in the four grassy corner pieces and the principal axis through the gardens creates a link between the yard to the Danish National Archives and the main entrance to the Royal Library.
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It often took the form of a raised galleried tray which would be filled with matching candelabra, figurines, vases and epergnes, the gallery itself sometimes containing candle sconces. They were not always constructed from precious metals; porcelain and glass were often used,Musee Chateau de Fontainebleau retrieved 21 January 2016 as might be sculptures made from sugar. The top of the tray was often a mirror, to show the underside of the objects on it, and increase reflected light. Others continued as sculptural forms, sometimes becoming extremely extravagant.
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According to Slate, it was the shift from 1750 to 1900, and from service à la française—when courses were served en masse and diners served themselves buffet-style—to service à la russe, where courses followed one after the next and were portioned out by servants. The changeover meant that instead of a visual feast of the former method, there was a void as serving dishes were now on a side table leaving the dinner table more bare which led to “elaborate, sometimes absurd, table settings”. Expensive centerpieces soon followed as a way to display one’s wealth. In the mid 1700s “ornate silver baskets called epergnes, long mirrored trays called plateaus, flowers, and candelabras” were employed.
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Sassoon, Adrian, Vincennes and Sèvres Porcelain: Catalogue of the Collections, p. 50, 1992, Getty Trust Publications, , 9780892361731, google books A garniture can also refer to almost any set that might be displayed together. One example is a collection of figurines, candlesticks or epergnes designed to adorn a surtout de table. Other uses of the word include a matching array of plate armour and its accessories, often with different types of the same pieces for different occasions, known as pieces of exchange,"This armour is a garniture: a single armour with a set of alternate and interchageable pieces which combine to create armours for use in a number of different tournament events", "Armour for the field and tilt of Henry VIII, 1539", Royal Collection sets of weapons with their fittings, and in French restaurant terminology, the "trimmings" or garnish around the main element of a dish.
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