Vintage Christmas Gift Labels
And now for something a little different! No Snoozles or Blurzles. So here's the deal: many years ago, after my grandmother passed away, we were going through her desk - where she paid bills, wrote cards and letters, kept decks of cards for bridge, and so on. In one drawer was a little green envelope with small un-gummed (stick them on with mucilage!) Christmas labels that appear to be from the 1920s. Or earlier? I suspect that they are pre-Great Depression at least. I found them to be very charming, and my mom gave them to me, happily. I thought it would be fun to scan them and share them with you!
A Dickensian coach travels along a snowy lane at night, laden with passengers and parcels.
This one hints at the existence of motorcars - it doesn't really narrow down the date much, but I'm still leaning toward "the 1920s".
A candle held in a candlestick feels very classic, perhaps thanks to 'A Christmas Carol", The colorful pattern reminds me a bit of Gustav Klimt artwork.
These old "tear off" paper calendars were a staple of silent movies!
It's hard to know which direction the letter "S" is supposed to go, especially when you've been taught to write by Spanky and Alfalfa. The kid reminds me of early Maxfield Parrish illustrations.
Is using my X-ray vision the same as "peeking"?
I've never tried a traditional English Christmas pudding, is it like a fruit cake? Do you drench it in brandy and set it alight? Do you wear it on your head?
"Peeking" - Peking - I get it!
I think Wally Boag's grandfather must have written these puns. It's the only explanation.
A toy soldier guards this package, you'd better not mess with him.
And lastly - a bunch of old-fashioned alarm clocks remind us that there is PLENTY of time until December 25th.
I hope you have enjoyed these vintage gift labels!
16 comments:
Major-
What a charming assortment of labels. I now feel the need to add some nice fresh blue ink to the ink bottle on my writing desk and verify I have enough mucilage for this season's needs.
Thanks, Major.
I like the style of the first tag. No idea what decade it's from. It has a late 1950s Disney feel to it.
The second photo has a font that might be considered Art Nouveau, which might place it in the early 1920s. And the girl in the 'car' has that Gibson Girl look. Of course, the font could be used any time after that era as well. So...
3) That is one melty candle! Not sure why, but I don't associate this type of artistic design with the 1920s... or any other decade really. I'd say 1940s or early '50s?
4) Why would they include fish eggs on a Christmas tag? ;-)
5) That kid looks too young, maybe three years old, to have painted that message. I think Spanky and Alfalfa did the writing and then stuck the paint brush in the kid's hand.
6) More fish eggs. Major, yes it's a type of fruitcake. With raisins, prunes, etc., plus sugar and spices. I think it's held together with bread rather than flour. And yes, brandy (or rum) is often poured on top and set ablaze.
7) That looks like a snake basket to me. That Asian kid is gonna get one big surprise when a cobra comes slithering out!
8) Oooh! I like the artwork on this bell-and-holly tag. (Must be made by Bell and Howell.) I think this is my favorite of the bunch... even with the fish eggs. (The horse and coach tag is a close second.)
9) Ha! I like how they sweetened up the terse message by adding "please" at the end.
10) I'm sure I saw one of those alarm clocks in a 1930s Warner Bros. cartoon... Porky Pig, I think.
Well, I still don't understand the connection between fish eggs and Christmas. ;-) But thanks for the colorful and whimsical Christmas tags, Major.
I love the graphics on all of these. Gee every single one of them seems to be warning the receiver about not opening until Xmas. That must have been a bigger "thing" in ye olden days.
I have also never tried traditional English pudding, but I think it is closer to what we think of as a cake. You know, those British, with their "petrol," "flats," "chips," and "lifts"......not to mention them always "minding the gap." Now will someone please bring me some figgy pudding. I wonder if figgy pudding is also more like cake, or if it is closer to what we think of as pudding?
I grew up with "The Christmas Pudding"...which is also referred to as "figgy" pudding...and there are no (traditionally) figs in it, nor is it what is referred to in America as "pudding" which is that stuff that "Jello" makes...which is delicious too. A word to the Americans..."The Christmas Pudding" seems to be an acquired taste, and there has not been ONE person here in the States that I have served it to that has REMOTELY found it "good". They are missing out! Traditionally, this pudding lies in wait, (possibly for years) maturing. It's basically a mix of lots of dried fruits and some nuts...and to keep it moist and together: SUET (beef fat) and a few tablespoons of flour. There are also various spices akin to traditional "Christmas", cinnamon nutmeg clove etc. For extra "oomph" there is splashes of brandy added as well. When all of these flavors merge, and the fruit matures/ferments...it is a magical sight. When the pudding is steamed in it's "pudding basin" (yes.. that is a thing) over boiling water for HOURS...it comes out jet black and looks like a lump of coal. The size of the pudding is generally 6 inches across and about 5 inches tall, in a pyramid type rounded shape. It is served hot from the steaming at table and then hefty amounts of brandy are poured on it, the lights are turned off, and you set it on fire. Again: more magic... and the smell is something to behold as the external sugars caramelize a bit. When the flame goes out, it's time to eat in quite small amounts as it is very very rich. On this hot pudding, you put big blobs of brandy butter (brandy, butter, and powdered sugar: some people like crystalized ginger in it as well...) and the butter melts and oozes all over, making the pudding even richer. It is a taste unlike any other in the world. Also traditionally, you would put a silver sixpence in the mixture, and whoever had the coin in their slice would have good luck and fortune for the year. Sixpences haven't been circulated in some time, but you can still buy them from the Royal Mint for The Christmas Pudding. For "sterility" you would wrap the coin in "tin foil"...however let it be known...that when I did this and had a pudding maturing for 3 years, the coin no longer existed as the pudding ate it up. Only some flecks of foil were left. And that goes to show you: The Christmas Pudding is a very special thing! Don't forget your crackers which is nothing you eat, but you do put it on your head after opening it. Tomorrow's lesson will be about Christmas Cake...which is similar, and totally different at the same time. Also basically reviled stateside as it is a fruit cake. In addition: a "pudding" can be referred to as any dessert at the end of a meal...however, The Christmas 'Pud" is something very different. Thanks Major.
.....and whoever had the coin in their slice would have good luck and fortune for the year.
Bu.....And I'm guessing one or more chipped teeth!
I used to have Christmas pudding every Christmas, but not in the last couple of years. These are very nice Christmas tags. My favorite is the candle in candlestick tag with the "Gustav Klimt" style artwork.
I remember as a child it seemed like forever to wait for Dec 25th and the opening of presents. Now it all flies by too fast. Thanks, Major.
Major, these are wonderful! Unusual and seasonal. You were fortunate to find these, thanks you for finding and sharing.
I see that Bu has delivered the Master Course on Christmas Pudding (Thank you!). My Mom made one once, I recall it as similar to a fruitcake but “wetter”. The suet was an odd addition, but our fruitcake has a lot of vegetable shortening “Crisco” which is similar. She made the “hard sauce” topping too, but no brandy or rum since we didn’t take alcohol. We ate it all, but she never made it again because we all preferred the fruitcake. I still make her fruitcake recipe every Christmas and I recently found the original magazine clipping where she got the recipe.
Thanks for helping me remember.
JG
This had to have been a special post for you, Major. What a special find.
Thank you.
These are amazing bits of history! Thanks for sharing. Some of these are probably over 100 years old!
As for pudding, my only sense of what it was came from Stave 3 of "A Christmas Carol:"
"Hallo! A great deal of steam! The pudding was out of the copper. A smell like a washing-day! That was the cloth. A smell like an eating-house and a pastrycook’s next door to each other, with a laundress’s next door to that! That was the pudding! In half a minute Mrs. Cratchit entered–flushed, but smiling proudly–with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quartern of ignited brandy, and bedight with Christmas holly stuck into the top."
Thanks, Bu, for the more-detailed explanation!
Major I’d say you are spot-on regarding the period of these package seals . All of them feature lettering , graphics and illustration styles of the 1920’s . It’s possible they were used into the 1930’s as after the crash of ‘29 companies often Re-used designs as they could not afford to create expensive new litho plates … and few people could afford to purchase such things as the depression raged on.
…. Maxfield Parish - esque ….disc auto wheels …the fascination of the 1830’s and 1840’s in advertising and illustration : 1920’s Bi-jingo!!
Most of our American Christmas traditions developed during the Victorian period .. Queen Victoria & Prince Albert especially…..but the British Christmas actually is of German, Prussian and Austrian influence - as most of the British Royal family originated from those regions.
Nanook, all of the women in my family, going back to at least my great grandmother, had a thing for green ink! I don’t get it, but it is definitely a thing.
JB, I don’t know where you grew up, but in America we like salmon eggs for Christmas. Heaps of them! Sprinkle a few on each gift, put piles of them under the tree, etc. Maybe you grew up in one of those hippie communities that eschewed fish eggs?? I do think there is a tiny bit of Art Deco influence, which makes me think of the 20’s or 30’s, but hey, I’m no expert! My dad used to love fruit cake, I think I tried it once but did not like the brandy that it had been doused with (I remember the blue flames when it was lit). I’m still not much of an alcohol guy. A snake basket? Well, I was afraid it was supposed to be a laundry basket. You know, the old “Chinese laundry” thing. I hope I’m wrong. My grandma had a wind-up alarm clock in the old bedroom that I sometimes slept in - it ticked SO LOUDLY that I had to put it in a drawer beneath a pile of shirts to drown out the sound. Who could sleep through that noise?
TokyoMagic, I guess these were more for kids? But yes, it is a little odd that they all warn us not to peek. I think when I was very little I couldn’t resist shaking the wrapped gifts, but it didn’t do me much good, I still didn’t know what was inside. Those Brits speak funny English, not like us Americans! We talk real good. I like to use words like “bitchin’” and “rad”. Figgy pudding, never had it, but I do like figs.
Bu, oh, ha ha, there are no figs in figgy pudding? Who can I sue? Yes, I love Jello-style pudding - chocolate, and if you can put whipped cream on it, so much the better. Vanilla pudding is OK too. My grandpa liked traditional English foods for holidays, like a big greasy goose for Christmas, but I don’t recall if we ever had figgy pudding. Maybe I was a picky kid and refused to try anything new? Obnoxious. “Maturing” for years, hmmm. It really does sound a lot like fruit cake based on your description. Now that you mention the steaming, I do kind of remember something wrapped in cheesecloth steaming in the kitchen. Vaguely. It sounds to me like you need some figgy pudding this Christmas, you are very eloquent about the stuff! I would worry about a dissolving coin wrapped in aluminum. Why not just insert a sixpence at the last moment? Or a Target gift card, so useful. Now I’m thinking of Yorkshire pudding, which my mom used to make, and which I used to love!
TokyoMagic!, luckily I have big plastic dentures that are chip-proof.
K. Martinez, I know what you mean, when I was a kid, it was torture to wait for Christmas morning. Now I’m kind of relieved when it’s all over!
JG, I’ll bet that long ago, suet was something hard to come by, and it probably makes the pudding richer and moister. I’ve only purchased suet for mixing with birdseed in the winter! Not for me, for birds. “Hard sauce” NOW that is definitely something I remember my parents talking about, because I thought it was weird! What magazine did your mom get her fruitcake recipe from? Good Housekeeping? My mom used a lot of recipes from Sunset magazine.
zach, you are right, I thought about my grandma a lot while making this post!
Steve DeGaetano, I’m sure that these are all from a set, so they are all the same age. And I’d bet that they are 100 years old at least! “A Christmas Carol”, such a wonderful ghost story. Years ago I saw Sir Patrick Stewart perform the whole thing as a one-man show, that was pretty neat. He couldn’t have been more than 12 feet from me.
Mike Cozart, these certainly could have been used into the 1930s… I had doubles of a few, so my grandma (or her mother) obviously used some of them. I can’t help wondering if there were other designs that were used up. I wish my dad was still around, I’d love to talk to him about what he remembers about the Great Depression, since his family was of humble means. My mom’s family got through it all relatively unscathed, lucky for her.
Mike Cozart, I know that the classic American Christmas is influenced by many European traditions. My mom’s family had a lot of Swedish decorations (her grandmother had Swedish origins), including some little tapestries that we still have, and some little bowls that my sister wants someday.
The memory that sprang to mind was pressing wrapping paper down to see if you could make out any printing on the box inside. Also double-wrapping gifts for siblings on the assumption they'd be doing the same thing.
Bu, thank you for the enlightening treatise on Christmas Pudding! Sounds sort of delicious and revolting at the same time. ;-) Being a lover, and maker, of (homemade) fruitcake, I'd be willing to give your 3 year old "pud" a try. (Preferably without the silver infusion.)
Major, I agree about the brandy on/in fruitcake. When I make it, I don't use alcohol; it makes everything taste fermented, rotten even. I also don't particularly like the little bits of multi-colored citron, too hard, too bitter. I use those tubs of red/green/yellow glazed cherries and pineapple. Oh, and broken-up Hershey bars! The milk chocolate adds a nice mellowness to the fruitcake. I also add orange zest, walnuts, raisins, and dates. Unlike Bu's 'pudding', it's baked, not steamed. I didn't make it this year; the tubs of glazed fruit are getting harder and harder to find.
DBenson, I don’t remember trying to see any printing showing through the paper, but that doesn’t mean that I didn’t do it!
JB, other than wine, and *maybe* a fine cheese, the thought of anything aged for years doesn’t inspire me very much. Who knows, maybe an aged figgy pudding is a transcendent experience. I’m assuming that the bitterness you mentioned was seen as something to be admired, but I wouldn’t care for it either. Perhaps my palate would get used to it though. Broken up Hershey bars! As a kid, that alone would have tempted me to try it. Interesting about the tubs of glazed fruit getting difficult to find, I don’t even know where I’d go for such a thing now. Maybe Cost Plus World Market? Bristol Farms?
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