Description: Staffordshire creamware teapot, one of a creamware teaset (HD 2012.45.1-.12). Enoch Booth (c.1703-1773) of Tunstall, England, developed the fine, light-colored earthenware now known as creamware in the early 1740s using the various improvements in body, glaze, and firing, but it was Josiah Wedgwood (1730-1795) who perfected and successfully marketed the ceramic body. Wedgwood’s version of creamware resulted from many experiments with white clays and improved glazes. By 1762, he had developed a light, sturdy, refined, and yet inexpensive cream-colored earthenware body. Wedgwood described the new product as "a species of earthenware for the table, quite new in appearance, covered with rich and brilliant glaze, bearing sudden alterations of heat and cold, manufactured with ease and expedition, and consequently cheap."
Label Text: Enoch Booth (c. 1703-1773) of Tunstall, England, developed the fine, light-colored earthenware now known as creamware in the early 1740s, introducing various improvements in body, glaze, and firing, but it was Josiah Wedgwood (1730-1795) who perfected and successfully marketed the new ceramic body. Wedgwood’s version of creamware, improved in 1762, resulted from many experiments with white clays and improved glazes. Beginning in the early 1770s through the end of the 1790s, Connecticut River Valley merchants purchased English creamware by the crate, selling a wide variety of teawares, tureens, plates, punch bowls, mugs, mustard pots, and wash basins.
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