The service comprises 57 pieces, including:
- 36 dinner dishes: 9.75 inches diameter
- A dozen soup dishes: 9.75 inches diameter
- Three platters: 18.5 inches x 14 inches, 16.5 inches x 12.5 inches, and 14 inches x 10.75 inches
- Two soup tureens: one very large tureen 16 inches x 12 inches x 11 inches tall, the second tureen 13 inches x 10 inches x 9.5 inches tall
- A pair of oval covered vegetable serving dishes: 11.25 inches x 8.5 inches x 6.25 inches tall
- A large round covered serving dish: 11 inches diameter x 7 inches tall
- An enormous round bowl: 17.5 inches x 2.75 inches deep
Creamware 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. Creamware was first produced in England some time before 1740. Foremost of the pioneers of creamware in the Staffordshire Potteries was Thomas Whieldon. He produced a wide variety of creamware. 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.
Josiah Wedgwood’s creamware gained recognition when King George III and his consort, Queen Charlotte decided to favor local artisans to boost the country’s economy. A tea set was presented to the palace in the last quarter of 1765. Wedgwood then renamed his creamware pottery “Queensware”. In the late 18th and early 19th century Wedgwood Queensware was the first English pottery which for elegance and perfection of potting could compete successfully with the porcelain production of the European continent.
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