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Culture:Dutch
Title:covered bowl
Date Made:ca. 1700
Type:Food Service
Materials:ceramic: tin-glazed earthenware (Delftware) decorated in cobalt blue
Place Made:The Netherlands; Holland
Measurements:overall: 6 1/4 x 12 x 8 in.; 15.875 x 30.48 x 20.32 cm
Accession Number:  HD 71.058
Museum Collection:  Historic Deerfield
1971-058f.jpg

Description:
Dutch Delftware small two-handled shallow bowl with a domed cover with a mushroom knop, decorated in blue with loosely painted chinoiserie designs and figures. The attribution of this form, which has been called a shaving bowl, broth bowl and "accouchement bowl," is difficult because similar examples are known to have been made in England and Germany; in 1997, Christie's London auctioned a similar bowl identified as from Frankfurt. however, on Jan. 23, 1995, English pottery dealer, Jonathan Horne said that it is Dutch in origin. There is a small semi-circular strainer with 10 round holes attached to one interior side. Frank Britton in his "English Delftware in the Bristol Collection" states: "The strainer partitioning off a portion of the bowl is unusual. It is found in some tureens thought to be of Continental origin. The purpose of the strainer is not certain; it might have been to contain a bouquet of herbs which were not intended to be served with the contents of the bowl." The two coil handles are decorated with a stylized design down the center and blue dashes along the sides. According to the dealer from whom the Flynts bought the bowl, it was formerly in the collection of Henry Francis Du Pont at his home in Southampton, NY. According to Robert Aronson, of Aronson Antiquairs, "this bowl type has been called a brandy bowl by some auction houses. It is a wine bowl, used for the making and serving of various forms of spiced wine. The ‘kruidenwijnkom’ (‘herbed wine bowl’) would be filled with either red wine (usually port or claret) or even stale beer, and the strainer filled with a variety of spices (such as cloves, nutmeg, cinnamon sticks, mace, cardamom and ginger), raisins or other fruits, and sometimes honey or sugar, and the brew would be left to mull overnight. And so, this type of wine is referred to in the English language as ‘mulled wine’ and in Dutch as ‘bisschopswijn’ or ‘glühwein’ and is generally served around Christmas time."

Subjects:
Pottery; glaze (coating by location)

Link to share this object record:
https://museums.fivecolleges.edu/detail.php?t=objects&type=ext&id_number=HD+71.058

Research on objects in the collections, including provenance, is ongoing and may be incomplete. If you have additional information or would like to learn more about a particular object, please email fc-museums-web@fivecolleges.edu.

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