Notes
Production and use of soup tureens may have first appeared during the mid-17th century, based on a system of formal dining that originated in France known as “service à la française.” This system gained popularity throughout Europe and set the standards for formal dining throughout the 18th century. This practice was for all the dishes for each course to be laid out on the table at one time, and arranged in a strict, symmetrical manner, with each course making way for the next. This formal dining system had its hierarchy for each course beginning with soup, served in tureens followed by several other courses including a main course and dessert. Tureens were decorated with ornamentation such as seafood, vegetables, and natural elements that alluded to the contents within.
Most tureens were made of either silver or what is known as creamware. Creamware, named for its rich cream color, became a popular glazed earthenware in the mid-18th century. Josiah Wedgewood (1730–1795) can be attributed to the creation of creamware, after a legal dispute between the Staffordshire potters and the Bristol porcelain makers that prevented him from making true porcelain. As a result, Wedgewood began perfecting an affordable, clean-looking, and durable earthenware substitute known as queen’s ware, which became synonymous with the use of the term creamware.
Wedgewood’s greatest rival in the field of creamware was the firm of Hartley, Greens, and Co. of Leeds. In 1760, the establishment of a factory by two Greens brothers in Leeds indicates a possible date for the first pottery production here. The firm was Humble, Green & Co., with varying partnerships over the years. In 1783, the firm changed to Hartley, Greens & Co. Early pottery of Leeds was similar to that of Wedgewood’s queen’s ware.
The first records of queen’s ware reaching the colonies are found in inventories and advertisements of 1769, whereas Wedgewood was shipping cream-color mugs to Boston as early as 1764. Due to its novelty, American importations from England, such as creamware were quite fashionable, especially among high society. Notable figures such as George Washington and Benjamin Franklin often had collections of queen’s ware.
Three factories in England most commonly made creamware; Wedgewood, Leeds, and Castleford. Although all products can be indistinguishable, some elements differ. Some creamware had maker’s marks, whereas it often contained no marks at all distinguishing it from the others. Decorative elements were the best way to distinguish the difference in potters. Leeds ware was typically seen with flowers placed at handle terminals, a slightly yellow or greenish tint due to the glaze, and a low foot rim. Wedgewood is usually described as having a very “creamy” tint in comparison.
Castleford was not as well known as Wedgewood and Leeds; however, by 1796 Dunderdale and Co. issued a design book listing creamware plates. Castleford Pottery was established circa 1790 by David Dunderdale, born at the “Crosse,” Leeds, in 1772.
Creamware was made in large quantities in the potting district of Staffordshire and the cities of Liverpool and Leeds in England. Most creamware originated here, however, there have been other centers of creamware manufacture throughout England, America, and Russia.
Based on decorative elements such as the rope-twisted handles and finial, as well as the floret and leaf terminals indicate elements that are familiar with Leeds or “Yorkshire Potteries.”
Production and use of soup tureens may have first appeared during the mid-17th century, based on a system of formal dining that originated in France known as “service à la française.” This system gained popularity throughout Europe and set the standards for formal dining throughout the 18th century. This practice was for all the dishes for each course to be laid out on the table at one time, and arranged in a strict, symmetrical manner, with each course making way for the next. This formal dining system had its hierarchy for each course beginning with soup, served in tureens followed by several other courses including a main course and dessert. Tureens were decorated with ornamentation such as seafood, vegetables, and natural elements that alluded to the contents within.
Most tureens were made of either silver or what is known as creamware. Creamware, named for its rich cream color, became a popular glazed earthenware in the mid-18th century. Josiah Wedgewood (1730–1795) can be attributed to the creation of creamware, after a legal dispute between the Staffordshire potters and the Bristol porcelain makers that prevented him from making true porcelain. As a result, Wedgewood began perfecting an affordable, clean-looking, and durable earthenware substitute known as queen’s ware, which became synonymous with the use of the term creamware.
Wedgewood’s greatest rival in the field of creamware was the firm of Hartley, Greens, and Co. of Leeds. In 1760, the establishment of a factory by two Greens brothers in Leeds indicates a possible date for the first pottery production here. The firm was Humble, Green & Co., with varying partnerships over the years. In 1783, the firm changed to Hartley, Greens & Co. Early pottery of Leeds was similar to that of Wedgewood’s queen’s ware.
The first records of queen’s ware reaching the colonies are found in inventories and advertisements of 1769, whereas Wedgewood was shipping cream-color mugs to Boston as early as 1764. Due to its novelty, American importations from England, such as creamware were quite fashionable, especially among high society. Notable figures such as George Washington and Benjamin Franklin often had collections of queen’s ware.
Three factories in England most commonly made creamware; Wedgewood, Leeds, and Castleford. Although all products can be indistinguishable, some elements differ. Some creamware had maker’s marks, whereas it often contained no marks at all distinguishing it from the others. Decorative elements were the best way to distinguish the difference in potters. Leeds ware was typically seen with flowers placed at handle terminals, a slightly yellow or greenish tint due to the glaze, and a low foot rim. Wedgewood is usually described as having a very “creamy” tint in comparison.
Castleford was not as well known as Wedgewood and Leeds; however, by 1796 Dunderdale and Co. issued a design book listing creamware plates. Castleford Pottery was established circa 1790 by David Dunderdale, born at the “Crosse,” Leeds, in 1772.
Creamware was made in large quantities in the potting district of Staffordshire and the cities of Liverpool and Leeds in England. Most creamware originated here, however, there have been other centers of creamware manufacture throughout England, America, and Russia.
Based on decorative elements such as the rope-twisted handles and finial, as well as the floret and leaf terminals indicate elements that are familiar with Leeds or “Yorkshire Potteries.”
It is possible Patrick Henry owned a creamware tureen, lid, and tray like this one. On an estate inventory taken of Red Hill on September 11, 1802, "1 turene" is listed among the collection of household china. This tureen was likely part of the "1 parcel of chainey [china], glass & earthen ware" listed in an earlier inventory taken in July 1799.
This tray and its matching tureen (2024.15a) and lid (2024.15b) were purchased by PHMF with funds from the estate of Dr. Bruce English on August 26, 2024.