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 Maryland's Premier Destination for
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December, 2008-Volume 2, Issue 12
Table of Contents
Spotlight Dealer:...Frank Ritter, J.C. Davis Antiques
Belsnickles, by Frank Ritter
Santa in America
Vintage Recipe of the Month: Fuit Cake by Measure, 1887
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Savage Mill at Night

Greetings~
 
The holidays are upon us and winter is really beginning to sparkle.  We kicked off the season with our Holiday Open House and Magic at the Mill.  Thanks to all of you who joined us. And thanks, especially, to our very generous appraisers, the staff here at the Antique Center and The International Antiques & Home Design Center, our dealers and special guests for making it such a wonderful weekend.  If you missed it this year, don't forget to mark your calendar for next year...it's always the weekend before Thanksgiving.
 
In this issue, we have an article all about those cranky Father Christmas figures from Germany, Belsnickles, written by one of our original dealers, Frank Ritter of J.C. Davis Antiques.  There's also a recipe for everyone's favorite holiday treat, Fruit Cake.  Okay, maybe it's not everyone's favorite, but it is something of a tradition and this one is from The Whitehouse Cookbook of 1887.  Our December feature is a brief history of how Santa Claus arrived in America.
 
And we'd like to offer you our appreciation in the form of a coupon for 10% off until the end of the month.  We hope it helps with your Christmas and Hanukkah shopping...or use it to justify a little treat for yourself!
 
Warmest Wishes for a Joyous Holiday Season and a Happy and Healthy New Year...
~Enjoy!Happy Holidays!

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Spotlight Dealer:
Frank Ritter, J.C.Davis Antiques
J.C.Davis Antiques, Booth Q-1Partners Frank Ritter, an artist, and Neal Davis began buying antiques in the mid-60s when they would go to farm auctions though out Howard County and Carroll County searching for old frames for Frank's oil paintings.  Frank's work was sold at Art Festivals in Baltimore and presented at shows at such venues as the Morris Mechanic.  Frank says Neal couldn't resist buying everything and anything at these auctions and thus began the business.  The only challenge was getting Neal to part with the treasures! They started selling in Alexandria, VA, Maryland and Pennsylvania and were among our original dealers in June 1988.

Neal was the true collector of Belsnickles...he loved all things Christmas. Sadly, Neal passed away in 2004.   A joyful person and a friend to so many, he has been missed. His tremendous knowledge of such a wide array of antiques and the art of sharing this was truly a gift to all of us.

After 47 years, J.C. Davis Antiques is still in business and, luckily for us, Frank continues on at the Antique Center in Booth Q-1.
 
 

 Belsnickles
by Frank Ritter
 
Rare Brown Belsnickle; 6"; Q-1; NFS In the mid-19th century, Sonneberg, in the Thuringian region of Germany, was famous for producing dolls, toys, and holiday decorations.  This was the birthplace of the belsnickle, where they were made from the 1860s to the beginning of World War I.  These figures were not fashioned in the image of jolly old Saint Nick or the Santa of more recent times.  Instead, they were fashioned after the German predecessor to Santa Claus, Pelz Nicol, who was, in fact, not jolly at all.

These stern faced, skinny statues began arriving in the United States with immigrants to Pennsylvania from Northern Germany in the 1870's.  The name, Pelz Nicol, eventually devolved through interpretation and misunderstanding and have been called "belsnickles" ever since.  They gained popularity and retailers soon began to import them for sale in America.

Belsnickles are perhaps some of the most desired Christmas collectibles of all.  Some of the earliest belsnickles were made of composition and were quite heavy, but most early belsnickles were hollow candy containers made out of papier-mâché.  They were created from a mold, filled with treats from a hole on the bottom and then covered over with paper.  Sometimes, the whole bottom was left open and then the figure was fitted into a square base, which could then be lifted off to get to the candy.  Examples of these are very rare and therefore very desirable to collectors.

Although belsnickles were made from molds, they were hand painted and decorated so that each one was unique.  The common characteristics are the scowling expression, pointed hood, folded arms and tall black boots.  In addition, they were usually carrying something - a feather tree, a bundle of switches or a swig of erikamoos (bog heather).  Many were sprinkled with mica chips and, especially early on, finished with cotton or fur beards and fabric coats with chenille trim.  They were made in a range of sizes from just a few inches tall to over two feet tall.  The smallest ones had hooks at the top for hanging.  The most common colors of belsnickles are white and red; blue is also often found; but they were also available in other colors.  Brown and purple colors are the hardest to find and prized by collectors.
 
Belsnickles with teeth showing are especially collectible; 24";NFS Even harder to find, and very valuable, are the original Pelz-Nicols with genuine fur coats.  Pelz-Nicol translates, basically, to"Nicholas in Fur".  The first figures referred to as belsnickles had rabbit fur coats and fur beards.
 
Whether one is a serious collector or merely an appreciator of Christmas and Christmas treasures, belsnickles bring a traditional spirit to holiday décor and, in defiance of the foreboding face, a little touch of whimsy.NFS;from the personal collection of Frank Ritter
 
 
Mint Condition
5 1/2" Belsnickle
Candy Container 
in our Catalog


Santa in America
Santa in AmericaFor centuries, all over Europe, little children received gifts from an old man on a white horse in celebration of St. Nicholas Day.  But with the dawn of the Reformation of the sixteenth century, it became unpopular to celebrate any saints or their feast days.  The custom of gift giving was firmly established by then, though, so its significance was transferred to the birth of Christ and St. Nick had a name change in many countries.  England had Father Christmas, France, Pere Noel, and most of Germany had Weihnactsmann (Christmas Man), while Northern Germany had a whole cast of characters designated to reward the good and punish the bad.
 
The Dutch, both Protestant and Catholic, however, continued to be visited by Saint Nicholas and brought him with them to New Amsterdam.  By then, his name had been shortened to "Sinte Claes", which was eventually Americanized to Santa Claus.
 
The legend of our modern Santa Claus is a conglomeration from three separate sources.  Washington Irving gave him the gift of flight and a horse and wagon in his book, Diedrich Knickerbocker's A History of New York from the Beginning of the World to the End of the Dutch Dynasty.  The poem by Clement Moore, An Account of a Visit from St. Nicholas, published in the Troy Sentinel on December 23, 1823, gave him a sleigh with reindeer and the ability to shimmy down chimneys.  The appearance of Santa is largely credited to the Harper's Weekly drawings by Thomas Nast in the late 1800s.  It is said that Nast used his own face for the image of the roly-poly elf- like man we know today as Santa Claus.
Vintage Recipe: Fruit Cake by Measure, 1887Vintage Recipe of the Month: 
Fruit Cake by Measure
 
from The Whitehouse Cookbook, 1887
Ingredients:
· 2 scant teacupfuls of butter
· 3 cupfuls of dark brown sugar
· 6 eggs, whites and yolks beaten separatelyHoliday Treats
· 1 pound of raisins, seeded
· 1 pound of currants, washed and dried
· 1/2 pound of citron cut in thin strips
· 1/2 cupful of cooking molasses
· 1/2 cupful of sour milk
· 1/2 a grated nutmeg
· 1 tablespoonful of ground cinnamon
· 1 teaspoonful of cloves
· 1 teaspoonful of mace
· 1 wine-glass of brandy
· flour
· 1 level teaspoonful of soda
 
Stir the butter and sugar to a cream, add to that nutmeg, ground cinnamon, cloves, mace, add the molasses and sour milk. Stir all well; then put in the beaten yolks of eggs, brandy; stir again all thoroughly, and then add four cupfuls of sifted flour alternately with the beaten whites of eggs. Now dissolve soda and stir in thoroughly. Mix the fruit together and stir into it two heaping tablespoonfuls of flour; then stir it in the cake. Butter two common-sized baking tins carefully, line them with letter paper well buttered, and bake in a moderate oven two hours. After it is baked, let it cool in the pan. Afterward put it into a tight can, or let it remain in the pans and cover tightly. Best recipe of all.

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