THE PRODUCTS OF CLAY AND FIRE 



The general principle of immersing in the glaze is the 

 same for ware of all sizes and shapes, although the 

 actual dipping process differs with various pieces. 

 Deep dishes require somewhat different treatment from 

 such flat pieces as plates, and while this difference is 

 slight, it is enough to warrant confining a workman to 

 dipping one class of ware, once he has become expert in 

 doing it. 



In any of the dipping processes, however, the fingers 

 are brought in contact with the piece as little as possible, 

 as otherwise unglazed places corresponding to the fin- 

 ger prints would be left. This difficulty is overcome 

 by moving the fingers constantly during the immersion, 

 and by the use of various mechanical devices, such 

 as metal hooks, whose points of contact with the piece 

 are very small. Thus the plate-dipper often uses a 

 long iron hook shaped to fit the edge of the plate, and 

 attached to his thumb with a strap. He hooks this over 

 the edge of the plate, supporting the opposite edges 

 with his fingers, and passes the plate through the glaze 

 rapidly, taking just the amount of time that he knows 

 by experience is sufficient for the plate to absorb the 

 proper quantity of glaze. Then, with a dexterous jerk, 

 he flings off the superfluous glaze, and the plate is ready 

 for the final firing. 



Before going to the oven, however, the piece is in- 

 spected by another set of workmen known as "re- 

 passers." These men look the plate over carefully 

 to see that there are no places where the glaze is too 

 thick or too thin. If the dipper is a man highly skilled 

 in his work the repassers will find very few such places. 



[267] 



