What Charles Peterson smoked

[monbla256]

I was over on Snadpiper's blog and found this pic he took of the pipe that Charles Peterson smoked ! Guess you could call it THE Peterson I'm not sure of the current style number but I'm sure they still make it

 

[Puff Daddy]

Looks like an XL 90.

http://www.smokingpipes.com/pipes/new/peterson/moreinfo.cfm?Product_ID=106642

 

[MisterE]

I love those old Peterson's nose warmers. I saw a pair of vintage straight pipes that were no more than 4" long. Perfect size!! 8)

 

[Anonymous]

Spanish briar even back then !

:cat: :face: :study:

 

[PreppyHippy]

Spanish briar even back then !

:cat: :face: :study:

Wow, I'd love to know how you can tell.

Yak, I don't mean to make work for you or anyone, but your post makes me wonder if a thread could be started with examples and what to look for that hints at or reveals from where a briar comes. I guess I'd plant the seed with you to try to learn from you.

Thanks for your consideration.

 

[monbla256]

He's just stirring the pot ! He does that often ! But then this time he's probably correct as Spanish briar was used by Peterson for their pipes at one time as I've read.

 

[PreppyHippy]

Well I ask because I would sincerely like to know. Of course I won't get any answer if I don't ask. Maybe Yak will do what he can and I sure thank him in advance for thinking about doing so.

 

[monbla256]

Well I ask because I would sincerely like to know. Of course I won't get any answer if I don't ask. Maybe Yak will do what he can and I sure thank him in advance for thinking about doing so.

I've never read or heard of a way to just look at a finished pipe and tell where the briar came from, but many makers were known for using certain types for their pipes during their production. As an example suppossudly Dunhill used/uses Algerian briar for their sandblasted pies due to it's "softness' which blasts well. But truth is, unless one were at the factory and witnessed the documentation for the rough blocks 's origin at the time the particular pipe was made it's a toss of the coin as to where it came from But I also feel that most firms are truthfull as to the type of briar they use as it has been used as a marketing aspect for them and certain types of briar do have specific smoking carachteristics it's been said.

 

[PreppyHippy]

Well I ask because I would sincerely like to know. Of course I won't get any answer if I don't ask. Maybe Yak will do what he can and I sure thank him in advance for thinking about doing so.

I've never read or heard of a way to just look at a finished pipe and tell where the briar came from, but many makers were known for using certain types for their pipes during their production. As an example suppossudly Dunhill used/uses Algerian briar for their sandblasted pies due to it's "softness' which blasts well. But truth is, unless one were at the factory and witnessed the documentation for the rough blocks 's origin at the time the particular pipe was made it's a toss of the coin as to where it came from But I also feel that most firms are truthfull as to the type of briar they use as it has been used as a marketing aspect for them and certain types of briar do have specific smoking carachteristics it's been said.

Thanks Monbla. What you write is very like my suspicions as well. I'll remember and consider your words. I look forward to what Yak might have to add about his observation about Spanish briar.

 

[Anonymous]

Most briar is visually indistinguishable, although specific hardnesses/colors &c. are broadly typical of some specific locations.

That said, Peterson seems to have used Spanish briar from the beginning. It was cheaper, and Peterson was to no small extend boxed into the high-volume low-cost end of the pipe world (London [Carriage Trade] was "better" than England, which was "better" than Ireland in the popular status hierarchy).

At some point during the 20th Century, they contracted with a Spanish concern to provide them with unfinished stummels in another cost-cutting move. Labor in Spain was even cheaper than labor in Dublin was, and the weight shipped was all semi-finished product. Whether this was most, or only some of their production's impossible to say. Whether or not they still do, I don't know -- probably not since their makeover. But on pipes made from the early 20th Century on through the modern (maybe 1990 era), you come to recognise their briar after a while. The boles were smaller than the Grecian, Algerian, Italian &c. boles the London wholsesalers warehoused for the firms there, the birdseyes are little pinpoints, larger stummels (like their system pipes) often show root figure beginning, and the taste of them has a coloration that particularly (to many) suits Virginia flakes.

Since the current ownership began, they've gone much more "mainstream" in design and probably briar sourcing as well, going by the figuration of their more recent pipes.

That's what I can tell you. If somebody else's mileage varies, that's fine.

:cat: :face: :study:

 

[PreppyHippy]

A lot to consider indeed. Thank you Yak, I certainly appreciate the time.

 

[Ocelot55]

In my limited experience pipe making, I have noticed several things about the briar that I have used. All the Grecian ebauchans I have bought have produced redder dust, been softer, and had a sweeter taste. Tuscan plateau is typically much better quality, lighter, blonde wood and dust, prominent grain patterns, very hard, but not nearly as sweet to break in. For a time I also used 40 year old Cyprian briar ebauchans which tended to have a wonderful cross cut grain, more blonde than red, and not much break in flavour.

Please take all this with a grain of salt as I've only carved about 60 pipes and have had limited sources. I'm sure other pipe makers would tell you different things entirely.

 

[Dave_In_Philly]

I'm not sure of the current style number but I'm sure they still make it

Looks closest to a House Pipe with a tapered stem. It seems Pete has discontinued (or severely limited) the use of tapered stems on their high end system pipes for some reason.