in li<4iirc 28. Froliahly sccuncl or ihirti quarter ol 

 the 18th century. E2, E3, F2, F3, J2, and surface. 



2. Jug of brown .stoneware. Bulbous body above 

 small foot, base slightly rising. The reeded neck is 

 represented by a pinched spout and a small number 

 of other fragments too few to indicate the exact 

 shape of the opening. However, there is reason to 

 believe that the fore-edge was somewhat flattened, 

 thus creating a sharp angle to the rim midway 

 between spout and handle. The handle is strapped 

 and has a deep and wide spinal groove terminating 

 in a finger impression. The clay at the junction 

 of handle and body is smeared down and not tooled 

 into the rat-tail form of no. 1. The ware a hard 

 gray and the interior surface the same color; the 

 exterior above the girth a dappled ginger-brown, 

 becoming yellow in localized patches. This jug is 

 certainly in the same style as no. 1, but lacks the 

 refinement of workmanship and differs in coloring. 

 Second or third quarter of 18th centiuy. Dl, F2, 

 G2, G3, L2, M2, N2, 02. 



3. Cream pan of coarse earthenware. Rim seemingly 

 thickened and folded with a deep groove above the 

 interior wall; the ba.se flat. Red ware with ginger- 

 brown glaze on the interior only.** There is no 

 joining section through this pan, and the recon- 

 structed height is based on examples in the Colonial 

 Williamsburg archeological collections. To con- 

 serve space the full pan has not been drawn, but 

 it is estimated to have had a rim diameter of 1 foot 

 4% inches and a base diameter of 7% inches. Pans 

 of this type were common throughout the 17th and 

 18th centuries and are consequently almost impo.s- 

 sible to date with accuracy. A2, E2, Kl, 02. 



4. Large cream pan of coarse earthenware. The rim 

 thickened and rolled with a deep groove or trough 

 above the interior wall. A curious feature of this 

 pan is a group of three-scored grooves running 

 around the rim on the exterior face. Red ware 

 with greenish brown lead glaze worn thin through 

 use on the potting ridges of the interior, the exterior 

 unglazed. Although the shape of the pan demands 

 the same dating reservations noted for no. 3, the 

 greenish brown glaze is more often found on pottery 

 of the 17th than of the 18th century. A2 and surface. 



5. Decanter of lead gla.ss, base and body fragments 

 only. The principal characteristics are the ex- 

 tremely weak shoulder and the conical basal kick.*= 



li will be seen that the reconstructed drawing of the 

 Rosewell decanter incorporates a ground rim frag- 

 ment (Bl) that might perhaps have come from the 

 same vessel. However, when using this decanter 

 for comparative purposes it should he remembered 

 that it may have been without grinding at the mouth 

 and could have possessed a string-rim. E3, F2, J2, 

 and surface. 



6. French wine bottle. Originally wicker-encased, 

 walls of extreme thinness turned black by decay, 

 the body oval in plan with diminuti\e basal kick, 

 the neck tubular and roughly broken from the 

 liknving iron.*"' Found in the primary deposit of 

 area E along with the wine glass (fig. 32, no. 7) and 

 fragments of two other bottles of the same t\pe, one 

 of them with a shorter neck (3^^ inches). 



7. Wine bottle of much-decayed olive-green glass. 

 Pos.sesses a remarkably domed basal kick, an un- 

 usually waisted neck, and a roughly applied string- 

 rim flush with the mouth. This bottle is an 

 anomaly but apparently belongs to the period about 

 17(111-1720. The example comes from the primary 

 deposit in area E along with fragments of no fewer 

 than eight other wine bottles, none dating later than 

 around 1730 and at least four of them belonging to 

 the period ai^out 1690-1720. 



Figure 30 



1. Wine liottle.*" Olive-green glass; squat form with 

 short neck and shallow basal kick; a V-sectioned 

 string-rim close to the lip. N3. This form is gen- 

 erally attributed to the first two decades of the 18th 



*• See p. 208, fig. 28, no. 5 for comment on glaze. 

 ** A close parallel for this shape is to be found in The Con- 

 noisseur, London, April 1929, p. 202, no. 7(a), where it is 



attributed by W. A. Thorpe to about 1730. This early decanter 

 had only recently graduated from the handled serving-bottle, 

 still retained the old string-rim, and was made without a glass 

 stopper. Consequently, the interior of the mouth was not 

 ground. Thorpe was of the opinion that this form was in vogue 

 during the decade about 1730-1740 and that during the second 

 half of this decade the ground glass stopper made its appearance, 

 although the balloon decanter with glass stopper and no 

 string-rim did not reach its full prominence until about 1745. 

 (See also Apollo, November 1947, p. 113ff.) 



*8 Several examples of this bottle form arc illustrated in 

 William Hogarth's Alidnighi Modern Conmsnlion (engraved 

 1733) and in The Orgy (engraved 1735). Other varieties of 

 this basic "wanded" bottle shape have a shorter neck and a 

 rigaree trail below the lip to form a string-rim. For a dis- 

 cussion regarding these wicker-encased bottles, see Coiinlrv Life, 

 June 16, 1955, p. 1575f; also Raymond Chambon. L'Hislnire 

 de la Verrerie en Belgique, Brussells, 1955, pi. T, no. 11. 



*' The accepted term "wine bottle" is used in preference to 

 the more clumsy though more accurate "beverage bottle." 

 But it is not to be inferred that all these bottles contained wine. 



212 



BULLETIN 225: CONTRIBUTIONS FROM THE MUSEUM OF HISTORY AND TECHNOLOGY 



