Chocolate pot, Paris, 1798-1809

[Juke*]

Hi!

Looking for the maker of this chocolate pot, Paris, 1798-1809.





Regards,
Juke

[JayT]

Hello
The maker of your pot was Louis-Joseph Bouty (called Milleraud-Bouty, senior), initials LJMB, symbol a lily-of-the valley flower (une fleur de muguet).
He made hollowware in Paris at 47, quai de l’Horloge.

Bouty started his career in pre-Revolutionary times, registering his first mark on 23 January 1779 at the age of 47, initials LJMB under a crowned fleur-de-lys, symbol a star. He first worked at rue St. Eloy, then at rue de la Juiverie 1788-1791, thereafter at 47 quai de l’Horloge.

He registered after the Revolution in 1798-1799. No end date is given, but he is mentioned in the Almanach Azur until 1812.

Bouty’s wife was Adélaïde-Joseph Blangy, who died 28 October 1784.

Bouty was succeeded by his son, François-Joseph Milleraud-Bouty, born in 1778, working at the same address as his father, registered in 1811-1812, initials MFB, symbol appears to be a lily-of-the valley flower, but no description is given. Louis-Joseph senior was listed as the grandfather, age 77, at the baptism of François-Joseph’s son.

See
Nocq, v. 1, p. 189.

Arminjon, v. I, no. 02405, p. 246.
Arminjon, v. I, no. 02632, p. 266.

Louis-Joseph worked in both the Louis XV and Louis XVI styles. His designs were reproduced in the journal Cabinet des Modes, 1 and 15 March 1786 editions.

If the finial on your neo-Classical Louis XVI style pot swivels open to insert a muddler, it is a chocolate pot; if not it is a coffee pot.

Hope this helps.

Regards.

[Juke*]

Wow! Many thanks for your excellent knowledge and help!

Regards, Juke

[JayT]

My pleasure!

[blakstone]

Louis Joseph Millerand, dit Bouty

Born: ca. 1733, Grenoble, Isere
Married 1: Adelaide-Joseph Blangy
Married 2: Charlotte Magdelene Picard
Died: 25 Jan 1812, Paris

The surname is given variously as Millerand, Milleraud and Bouty. His probate is listed as Millerand, dit Bouty, for instance, but the re-registration of his death record is given as Milleraud, dit Bouty; Paris directories of the period consistently use Bouty. There was a large family of silversmiths in Grenoble with the surname Millerand in the late 17th/early 18th century, and Revolutionary-era Parisian records show that Louis-Joseph was a native of Grenoble who moved to Paris in 1763, so I suspect he was related to them. So while there is no definitive spelling (as is often the case with old French records), it seems clear that the surname was Millerand/Milleraud and the "dit" honorific was Bouty. His granddaughter had settled on the surname Millerand-Bouty by the time of her marriage in 1847.

[Juke*]

Thank you blakstone for the additional information! Regards, Juke

[Juke*]

If the finial on your neo-Classical Louis XVI style pot swivels open to insert a muddler, it is a chocolate pot; if not it is a coffee pot.

Just ensuring if it is a chocolate pot. At least similar types I have seen are named as chocolate pots. I guess also with a chocolate pot there don't need to be an opening for the muddler when the lid is closed?

[JayT]

Hello
Both chocolate pots and coffee pots can have side handles.

However, if there is no opening in the lid for a muddler then it is a coffee pot. Opening the lid to insert a muddler before serving the beverage would be impractical and messy. The chocolate needs stirring before serving to suspend chocolate particles in the milk. Otherwise you’d get a thin liquid with thick sludge at the bottom of the pot.

Therefore you need an opening in the lid for a muddler.

As chocolate pots are more rare than coffee pots, merchants in the secondary market tend to call any pot with a side handle a chocolate pot to add to its appeal.

Hope this helps to clarify.

Regards.

[Juke*]

Thanks for the clarification and confirmation. It makes much sense, so thereby we have a coffee pot.

I think another reason why people tend to think here about chocolate pots are the size of these (this ones hight 22 cm) in comparision to later 19th/20th century ones. Both coffee and chocolate were very luxiory products in the 18th/early 19th century which affected the size.

I read earlier an interesting article about coffee drinking by the high society in the 18th century. According to the article the coffee was first poured into the cup, from which it was poured onto the saucer to cool down, then back to the cup to be drinked. This is why 18th century coffee cup saucers tend to have high sides.

[Juke*]

Here is one coffee cup from my collection with high sides (late 18th century, Meissen):

[dognose]

Hi Juke,

For me, your image is not showing.

Trev.

[Juke*]

Interesting as I can see the picture of the coffee cup on the site. Maybe there has been some delay on the upload of the picture to the site?

[oel]

Hi Trev,
To me, Juke's images are clearly showing.

Best,

Peter

[dognose]

Perhaps it's just me, but I see nothing.

Trev.