CHARACTERISTICS:
Mahogany body with ornate satinwood, birch, beech, or sycamore inlay; pedestal sides with an urn on top of six tall legs; two large drawers later replaced by cabinets on either side to hold ice and silver holloware; center linen and silver drawers.
WHAT TO LOOK FOR:
• Most 18th-century sideboards are 26 to 32 inches deep, even 38 inches on some boards. If it’s 22 to 24 inches deep, it may have been cut down to make it shallower, or it may be a reproduction.
• Look closely at where the legs join the body. Look for repairs. Examine to see if the legs look as if they were once stouter. “Cabinetmakers will take heavy legs and taper them to make them more elegant and more appealing to potential buyers,” says Lindquist.
• Look at the back. Tenons should extend through the backboard from all structural dividers.
OTHER INCARNATIONS:
Serving tables in a dining space are not unique to the English and Americans. In other countries and time periods, they may look different or have other names, but they serve the same function. France: buffet or enfilade Italy: credenza Southeastern United States: huntboard or Southern sideboard.
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