In the mid-1770s one of Wedgwood’s rivals got ahead with a pale “china glaze”. He described it as “quite new in appearance, covered with rich and brilliant glaze, bearing sudden alterations of heat and cold, manufactured with ease…and consequently cheap.”Ĭompetition amongst potters to produce whiter ceramics continued. Photo by Leeds MuseumsĪlthough there were other potteries making creamware, and other people also made crucial discoveries, Wedgwood got the acclaim for being the first to make a high quality pale cream earthenware. Creamware teapot made c1770 in Yorkshire or Staffordshire. So Queen’s ware, or queensware, is a kind of creamware, but not all creamware is queensware. Also important were his design expertise and the clear glaze.Īfter Queen Charlotte ordered a cream table service from Wedgwood he “branded” his cream pottery by calling it Queen’s ware, and didn’t use the name creamware himself. Part of his success depended on clay from south-west England. One of the most successful versions of creamware came from the well-known English potter Josiah Wedgwood who managed to make paler earthenware than anyone else in the 1760s. This new creamware was developed during the mid-1700s. Others worked on more affordable earthenware, trying various clay and flint blends in the search for pale, creamy colours. Photo by Maia CĬhinese porcelain seemed fine, white and desirable to 18th century Europe, and it inspired skilled potters there to develop their own versions of porcelain. ![]()
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