Cadot et Cie
CC Types of Marks: Roman Numeral (Mark type) - Letter (hinge type)
I = Primary mark only. CC rotund ®, on one half , {except if both from 1 master}II = Primary mark only. CC vertically accentuated,(t=tall) modern style type with straight pointed serif, letters struck separately.n = Normal height (6-7mm)
(L) = large, 6-11mm ; E = elongated, pointed base
(s),= small, 5mm;
(b) = on a boss or box
III = Primary mark + “Brevete/ SGDG. N . Vertically accentuated (Early rotund on individual size moulds)
II + III L = Large (11mm)
IV = CC L + III +/- L on individual size.
CC L +/- Brevete/SCDG on Banquet size + freezer{rotary hand cranked ) registration expired
1906. CC registered TM “CC” rather than freezer after 1910. New cut of freezer in 1826}
Occassionally normal size CC in vertically accentuated type in N (normal), L (large); S ( small,.)
V = Number + Brevete/SGDG in addition to vertically accentuated mark in N, L or on individual size moulds
VI = Number without Brevete/SGDG in addition to vertically accentuated primary mark in N, L, S or in SC (script) size on individual size moulds. Capacity marks (on Ban) and stamped “France” have been recorded. Sometimes Cast mark (CC) was removed e.g. in Bel, Hol, Eng, Spain, + USA (Brevete/SGDG were retained. Usually no jobber mark. Dutch did add jobber mark: Reyter+Co/Amsterdam”; “Eulant Petrina/ Rotterdam” (also on “Berthold Keinke/Hamburg” + Ger patent mark “James Bros/Down St. W or Picadilly (19 + 20 century London Ironmonger imported CC, mark removed and their stamp used on hinge. No Amer jobber marks known.They retained CC but added user stamp:
“DCCO” (Detroit Creamery Co); “Famelli IC (Ice Cream) “J.M.Hooten Ice Cream Co”
CCR =CC replacement
CCS = CC same master
Cadot et Cie CC |
"842(maker #)CC" Cast (serif) |
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"CC [cartouche] Cast (serif) |
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"C C"(wide separate) Cast (serif) |
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"CC"(thin) Cast (serif) |
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"CC"(fat) Cast (serif) |
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"CC" (wider) Cast (serif) |
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"CC" |
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"CC" |
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