A pair of sweetmeat dishes, the faceted bowls beneath crenelated rims, above faceted stems with swelling central knops and octagonal section feet, mid 19th Century; a canoe-shaped dessert dish cut with a diamond-pattern band beneath a crenelated rim above a fluted body on a broad oval star-cut base, early 19th Century; and two salts, cut in similar style to the preceeding items