WOW Jon Charles! Just WOW!
They are both beauties but the Adolphus paired with your research suggests that the rocket type preceded the "waterfall" or what I call the Christmas tree style. I suspect both types were manufactured simultaneously for a certain period of time during the '40s, but that specific information has eluded me.
The Adolphus has to be super rare, and yours seems to have seen little use, or was very well maintained. It's a true showcase example of Waring's earliest offering. The copper one, which I think is a model 435 or 735 (there may be an alphabetical suffix) is it's own version of rare, as I've never seen one before, not even among the reproduction Warings that are made today in that same retro style. And this reminds me of Waring's 50th anniversary contest to find the oldest Blendor still in use. This was pre-internet and I never saw a picture of the Blendor that won. Now I'm curious and will try to hunt down this information.
As for the blades, that you got two of the superior original type is equally amazing. The carafe for my rocket model has that same blade and it makes short work of crushing ice crescents. Why they ever abandoned that blade design is beyond me.
For the past couple of months I've been making a home version of Orange Julius with my rocket blender on the bar and they turn out smooth as silk with no ice chunks in only about 30 seconds or less of blending time. Normally, my '60s Lady Kenmore (Osterizer) with sliding speed control and "Fusion" type blade sits on the kitchen counter, but starting usually in February it gets replaced by my Breville Citrus Press for the duration of orange season. The LK is great at crushing ice, but it requires Oster's crazily configured 3-bladed Fusion design to accomplish it. My rocket Waring is close to 30 years older and can render as good or better results with just two blades in a simple crisscross configuration.
Oh, and by the way, I seem to have discovered the secret ingredient for the Orange Julius drinks we used to get from those franchises: around 1/3 can of sweetened condensed milk. How they ever managed that in a powdered form, I don't know, but it sure did capture the unique flavor I remember.