Description:
English white salt-glazed stoneware circular, press-molded dessert plate covered overall with a closed trelliswork pattern around the wavy-edged rim and three simulated weave or wicker patterns in the well in low relief. Stoneware was delftware's main competition because of its exceptional strength, durability, and whiteness. Both were similarly priced, and both substituted for porcelain. In the 1770's, a dozen salt-glazed plates sold for about 4 to 6 shillings per dozen, or roughly $24 to 36 dollars per dozen today. Although Staffordshire white stoneware had been perfected by about 1720, its possibilities for mass-production were not fully exploited until the 1740s. Then the techniques of press-moulding, slip-casting and enamelling were developed, and the drabness of the greyish stoneware surface was successfully relieved by the addition of all-over decoration. The glaze on the stoneware was the result of throwing salt into a high temperature oven (1000-1100 degrees), where the heat caused the salt to volatilise and the soda in the salt to combine with the alumina and silica in the clay to form a thin vitreous glass-coating over the surface. That outer layer has characteristic minute pitting. Since there are no factory markings, it is very difficult to link any pot with a specific potter. Formerly in the collection of John B. Morris, given to Deerfield Academy (1306/1003), and then purchased by HD in 1982. See also HD 56.017 and HD 56.253.
Subjects:
Pottery; glaze (coating by location); Stoneware Link to share this object record:
https://museums.fivecolleges.edu/detail.php?t=objects&type=ext&id_number=HD+82.007 |
