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
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legs themselves were slender and tapering in a 'gun-barrel' shape, although turned legs became heavier and more ponderous as the century progressed.
There were two major innovations to the extension table during the 19th century. In the first version, the rectangular table top rested on a series of compound slides or runners which could be pulled out by hand, allowing the insertion of additional leaves. The leaves were held in place either by small wedge-shaped pieces or, rather later, dowels. Additional legs often supported the weight of the leaves when the table was fully extended. To prevent the table opening while in use, brass clips joined the leaves, or the leaves to the ends.
The second innovation was the introduction of the screw mechanism to extension tables. Rather than being pulled out manually, the slides were wound out by a crank handle. Very occasionally, extension tables were made with rests beneath the table top to store the leaves when not in use. Some tables were made with a separate leaf cabinets. The screw mechanism is common on most late Victorian and Edwardian tables, some of which could accommodate twenty diners or more when fully extended.
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