The Dinner Plate and Soup Plate manufactured by Hartley Greens & Co Leeds Pottery

Dinner Plate shown here with Soup Plate (Part of the dinner setting) 

Creamware in the 18th and 19th Centuries was particularly well thought of by the emerging 'Middle Class Society'. The wealth created by this society had resulted from the benefits of increased trade during the early part of the English industrial revolution, wealth which continued through to the Victorian era and beyond. The elegance of Creamware was highly admired by society, and on such a basis was highly necessary on the meal table, if you was looking to create the very best impression on your guests. The Middle Class amassed large amounts of this ornate range, with pieces specifically designed for each of the many courses of the meal. Antique and new items of the range are considered to this day to be extremely collectable. The manufacture of Creamware has continued from the 18th Century through to the present day, using the same techniques as the original potters, down to the time consuming piercing, which is still done by hand, each individual cutting is with a preformed tool, potters need a keen eye, and a steady hand to create the delicate patterns necessary to ensure that each intricate pot is truly a work of art.

The pieces shown above are just two from this elegant range. The plates above are circular with moulded bead borders, and a  pierced  openwork pattern at the rim, the walls of the central recess are fluted. Openwork pottery often described as pierced ware, was particularly treasured by the higher and middle classes in 18th Century Britain, who would set out elaborate table settings for their guests. It was not unknown for four or five courses to be served at special functions with multiple choices on each individual course, considerable time was spent consuming the copious quantities of food often starting early and going on well into the night. One author at the time wrote 'Five hours at the dinner table are a reasonable latitude when the company is numerous and no lack of good cheer.' He also says that 'real epicures have always done dinner before the dessert What they eat in addition to, or over and above the roast, is only for pure politeness: but they are in this respect remarkably polite'. Behaviour during the dessert, however, was known to become quite riotous. It was not at all uncommon for guests to bombard each other with sugared fruits at the end of the sitting.

A typical supper in April might consist of: Veal Olives, Roast Chickens, Flummery, Asparagus, Sweetmeats, Gooser Wafers, Curds, Fried Trout, and Leveret. Dinner in May could be; First Course, Breast of Veal Ragoo, A Boat (sauce boat), Beans, A Goose, Calf's Foot Puddings, Potted Veal, Colliflower, A Boat (sauce boat), A Ham, Second Course, Pigeons and Asparagus, Damsins, Flummery, Crayfish, Preserved Oranges, Potted Veal, Curds, Tarts, and Rabbits, (Please allow for Old English spelling). Not only was it important to offer a good selection of food but the single placing of these dishes on the table and the general table layout was seen to be table etiquette, as was the pottery they were served in and on.

Examples of The Pierced Dinnerware can be seen in museums throughout the world, and in England local to the old pottery site at Temple Newsam House Leeds. The current production of these exquisite pieces can be purchased in the Leeds Pottery shop at www.worldwideshoppingmall.co.uk see this and many other historic items at the Mall. 

Do search out the History Books!