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This fine piece features an intricately detailed border of dot, diamond and leaf hand-pierced designs within raised bellflower swags.
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The young Josiah Wedgwood was in partnership with Thomas Whieldon from 1754-1759, and when Wedgwood left to set up his own business, he immediately directed his efforts to the development of creamware. A superb 18th century pierced creamware, or cream ware, tazza, or low compote, by Leeds Pottery in Yorkshire, England. Foremost of the pioneers of creamware in the Staffordshire Potteries was Thomas Whieldon. Embleton his gift 1828"ĭimensions: 10.5 inches x 9 inches x 3.75 inches tallĬreamware is the name given to a type of earthenware pottery which is made from white clays from Dorset and Devonshire combined with an amount of calcined flint.Ĭreamware was first produced in England some time before 1740. The stand with shaped rim molded with shells, foliage and scrollwork and pierced with panels of openwork pattern. "A pair of fruit baskets with shaped rims molded with shells, foliage and scrollwork, the flared sides molded with festoons of flowers, pierced with panels of openwork and provided with a pair of foliate handles with flower terminals. (In the shop we consider this to be the definitive book on 18th century creamware.) On page 133 it says:
#Pierced creamware download
1 Punch Bowl with Lid : Approx 10 1/2 tall w lid x 12 diameter. Download this stock image: Basket, Pierced and glazed earthenware (creamware), A white earthenware basket with woven handles. Source: "Pages 21 and 44, Creamware by Donald Towner"įor any collector just starting out, I would highly recommend this book as a great investment.About We are pleased to offer this exquisite pair of rare and beautiful 18th century pierced creamware baskets and stands.Īn image and description can be found in "Creamware and other English Pottery at Temple Newsam House Leeds", by Peter Wilson. This Hartley Greens & Co Leeds pierced creamware punch bowl set includes the following.
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Set 8 Antique George III Leeds Pottery Creamware Plates in the Chinese Taste in Blue & White Glaze 1780 - 1790. The difficulty of attribution is further increased by the similarity of both body and glaze of the creamware made by a number of potteries as well as by the interchange and copying of ideas. Leeds Creamware Sugar Bowl: Bird, Nest & Egg Decoration C.1770-80. Other factories were for the most part content to leave their wares unmarked, largely due, no doubt, to the practice of supplying each other with wares to supplement exhausted stocks. In 1772, however, Wedgwood wrote to Thomas Bentley proposing that all his ware should be marked, but even after that date a considerable quantity of his ware seems to have missed being stamped. The attribution of pieces of creamware to a particular factory has always been a difficulty, as virtually no creamware was marked prior to Josiah Wedwood's manufacture of it in Burslem. The bowl is marked to the underside Wedgwood of Etruria & Barlaston Made in England. The two piece bowl features a rosette handle to the lid of open woven design with a pedestal base. This not only produced a much paler creamware but also gave it a lightness and brilliance which was wholly new.By 1770 other Staffordshire potters were producing the light-coloured creamware to which Wedgwood had given the name, "Queen's ware".A letter from Wedgwood.shows that the creamware potteries, at this time at any rate, made either the deeep or pale creamware, but were unable for practical reasons to make both simultaneously.īy 1778 he transformed this ware into virtually a “new substance of great beauty, which combined lightness with strength and was capable of the greatest delicacy of workmanship. Wedgwood Creamware Pierced Covered Orange Bowl. Note: A similar tureen was shown in the Fifth Exhibition, Creamware and Pearlware, of the Northern Ceramic Society, Figure 62. Yorkshire, possibly Swinton Pottery, circa 1775-85. "Between 17, Wedgwood made a great many changes not only in the body and glaze of the creamware but also in the methods of its manufacture.The most important change, however.was the incorporation of Cornish china-clay and china-stone from Cornwall into both body and glaze. A six-paneled tureen with pierced patterns in each panel of lid, body and foot the finial, a large bud with twigs attached horizontal handles, and a ladle in situ.