Description:
Thrown redware milk pan, with flat circular base, and steeply canted sides or cavetto, the edge has a slightly rolled lip, dark brown color, undecorated with glazing on the interior of the pan, the exterior of the pan is unglazed. Condition: a small chip out of the edge and surface abrasions to the glaze in the center of the pan. Redware milk pans were common objects in early 19th-century New England. These pans were hand-thrown, glazed only on the side, and often large. Sieved milk from cows was poured into the vessels and to "set" or "settle." The cream was skimmed off to make butter or cheese. The remaining milk (skimmed milk) was used for recipes such as johnny cakes, gingerbread, and muffins. Ceramic milk pans had an advantage over other materials; water-soaked pottery resulted in evaporation which led to cooling of the milk. Farm families purchased quantities of these shallow redware milk pans, forming a staple of local earthenware potteries. These pans were fragile and received heavy use, resulting in frequent replacement. Eighteenth and early nineteenth- century milk pans were hand-thrown, glazed only on the side, and often large. Eventually tinned sheet iron milk pans superseded earthenware, being durable, lighter in weight, and easier to clean.
Subjects:
Pottery; glaze (coating by location); Redware Link to share this object record:
https://museums.fivecolleges.edu/detail.php?t=objects&type=ext&id_number=HD+2024.23.2 |
