Following the Revolutionary War, Revere acquired and made use of a silver rolling mill from England. Not only did the rolling mill increase his rate of production—hammering and flattening silver took most of a silversmith’s time—he was able to roll and sell silver of appropriate, uniform thickness to other silversmiths. He retired a wealthy artisan, his success partly due to this strategic investment. Although he is celebrated for his beautiful hollowware, Revere made his fortune primarily on low-end goods produced by the mill, such as flatware. With the onset of the first Industrial Revolution, silversmithing declined as an artistic occupation. From about 1840 to 1940 in the United States and Europe, sterling silver cutlery (US: 'flatware') became "de rigueur" when setting a proper table. There was a marked increase in the number of silver companies that emerged during that period. The height of the silver craze was during the 50-year period from 1870 to 1920. Flatware lines during this period sometimes included up to 100 different types of pieces. A number of factors converged to make sterling fall out of favor around the time of World War II. The cost of labor rose (sterling pieces were all still mostly handmade, with only the basics being done by machine). Only the wealthy could afford the large number of servants required for fancy dining with ten courses. And changes in aesthetics resulted in people desiring simpler dinnerware that was easier to clean. Some countries developed systems of hallmarking silver:  Individual eating implements often included:  This was especially true during the Victorian period, when etiquette dictated no food should be touched with one's fingers. Serving pieces were often elaborately decorated and pierced and embellished with ivory, and could include any or all of the following: carving knife and fork, salad knife and fork, cold meat fork, punch ladle, soup ladle, gravy ladle, casserole-serving spoon, berry spoon, lasagna server, macaroni server, asparagus server, cucumber server, tomato server, olive spoon, cheese scoop, fish knife and fork, pastry server, "petit four" server, cake knife, bon bon spoon, salt spoon, sugar sifter or caster and crumb remover with brush. Cutlery sets were often accompanied by tea sets, hot water pots, chocolate pots, trays and salvers, goblets, demitasse cups and saucers, liqueur cups, bouillon cups, egg cups, plates, napkin rings, water and wine pitchers and coasters, candelabra and even elaborate centerpieces.