Also known as banquet table or sectional table. A dining table made in such a way that it can be extended or increased in size by the insertion of one or more leaves in the centre section of the table. Georgian dining tables were sometimes made in separate sections, with the two ends (known as `D' ends from their shape) able to be used as free-standing side tables.
When in use as a dining table, the individual leaves were held in place with brass clips, sometimes supported from beneath by extra legs. D-end tables were generally supported by four tapered or turned legs. Some versions were extended by the use of a drop-side table between the two end sections. The pedestal dining table of the period usually had four splay feet with brass claw or bucket castors. Three feet were not usual until the Victorian period. The more...
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