This elegant 19th century Wedgwood soup tureen is modeled in an elegant oval shape. Its creamware body is decorated with a neoclassical black leaf and dot design along both the border of the tureen and the cover. Surrounding the flower finial on the cover is an 18th century design of leaves (see image #4). This 18th century leaf design enhances the cover, and gives the entire tureen a special charm. This stylish tureen will work well in a dining room with modern decor as well as in a dining room with traditional decor.
L 14.5 in. x W 11 in. x H 9.75 in.
Good. There is a 3/4 inch hairline at the top edge on the inside of the tureen (see image 2). There is a small, invisible, 3/4 inch restoration to the outside of the tureen which covers the hairline so that it is only visible on the inside of the tureen.
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 at Ivy House, he immediately directed his efforts to the development of creamware.
Wedgwood improved creamware by introducing china-clay into both the body and glaze and so was able to produce creamware of a much paler color, lighter and stronger and more delicately worked, perfecting the ware by circa 1770. His superior creamware, known as ‘Queen’s ware’, was supplied to Queen Charlotte and Catherine the great and became hugely popular. The Wedgwood formula was gradually adopted by most of the English pottery manufacturers.
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