About this objectPart of display of food service equipment used for serving food to patients.
Salt shakers became increasingly common after anti-caking agents were introduced by the Morton Salt company in the 1920s.
Previously, salt was typically served in a small bowl or container (the original salt cellar), usually with a spoon, because it had a tendency to attract moisture and become lumpy.
Magnesium carbonate was introduced to prevented caking and made it possible to pour salt from a sealed container. Pepper never suffered from the same susceptibility to dampness and, like salt, had also been served from a small container. However, as it was habit to serve salt and pepper together, they became a pair, usually the salt shaker with only one hole and the pepper shaker with two or three.
Plated metal engraved with "CDH".
Subject and Association KeywordsHospital equipment