DESCRIPTION: This is a pair of museum marked wrought iron decorated pie wheel jaggers from New England circa 1700s. These wrought iron pie crimpers were acquired from the Anthony L. Tafel collection and are shown on page 39 and the front cover of his book “Everyday Artifacts America 1750- -1850” published by Schiffer Publications. In past centuries, making a pie was a complicated task. The pie crust dough was mixed, rolled and stored over ice until it could be formed into the two large circles used for the top and bottom crusts. A crimper, known as a jagger in the 18th century, was used to cut the excess crust away and to make the small dents or crimps that sealed the edge of the pie. The crimper could also cut lattice strips to form a fancier crust on top. Pies were made for several meals a week in the 18th century. A special decorated pie crimper was a popular gift for a sweetheart or wife. Many sailors carved whalebone handles in attractive shapes. More than 139 different designs of scrimshaw, or whalebone, pie crimpers are known. The design element on the larger pie crimper is the “Colonial Stockade” pattern. The handle is even hand turned and has a museum catalog number. There are scribed lines on the wrought iron extension that goes into the wooden handle. The other pie crimper has 4 scribe lines and a horseshoe shaped holder that secures the wrought iron spinning pie wheel with wrought iron side rivets. Extended from the horseshoe shaped holder is an eight sided extension that has a museum catalog number. The wrought iron extension is secured into the handle and is cap decorated joining the wooden handle. There are scribe lines on the large tear drop handle. MEASUREMENTS: Larger pie wheel is 8 inches long and wheel is 1 ½ inches wide. Other pie wheel is 6 1/2 inches long and wheel is 1 ½ inches wide.

Excellent condition with age appropriate patina.