Classified into two types, the traditional salt spoon has been a part of many place settings throughout the ages. Some models were classed as shovels which had oblong, flat bowels with rising sides along the edges, while others were more of a ladle type and had deeper and rounder bowls.
The shovel type of salt spoon was the earliest design and was popular during the 1700's. During the 19th century, salt spoons evolved along the same lines as the mustard spoon and became smaller and less of a part of the regular dining service.
At formal dinners, the salt bowl and spoon were passed around the table, and used by the landholding gentry in attendance, but the salt was never offered to the common serfs. This practice gave rise to the term, "not worth his salt". The salt spoons were generally either left in the salt cellar or dish on the table or one was laid in front of each diner to use for this purpose.
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Some of the most collectible examples feature whiplash styling, fancy backs and unusual forms. Cast examples with Scottish and Irish Provincial hallmarks are also rare examples and as such are highly sought after.
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