Skip to main content Accessibility help
×
Hostname: page-component-586b7cd67f-2brh9 Total loading time: 0 Render date: 2024-11-22T10:41:50.275Z Has data issue: false hasContentIssue false

1 - JUG: Scarborough, Yorkshire, c. 1250–1300

Published online by Cambridge University Press:  07 September 2010

Get access

Summary

Pale buff earthenware, decorated with applied points of day under iron-streaked, copper-green lead glaze. Height 32.3 cm. Glaisher Catalogue 11–1928.

Throughout the Middle Ages pottery making was widespread in England and there were many local and regional styles. The pots from most kilns were sold or bartered locally, but the ware from some, such as those in Stamford and Scarborough, had a much wider distribution.

A pottery industry developed at Scarborough after the founding of the castle in the reign of King Stephen (1135–54) and flourished until the mid-fourteenth century, when the town declined in importance. The pots were made of a reddish, pinkish-buff or off-white fabric, depending on date, and copper-green or yellow lead glazes are typical. As well as food containers, such as pipkins and bowls, the potters made aquamaniles in the shape of animals, and large jugs exuberantly decorated with modelled knights on horseback, or with bearded masks and arms below the spouts. Others were less extravagantly decorated with applied scales, strips and pellets of clay.

Excavated and chance finds have shown that Scarborough ware was exported to many places in north- and south-eastern England and as far away as Aberdeen, Bergen and Bruges. This jug was found in a passage under a house in St Paul's Street, Stamford, Lincolnshire. Part of its handle has been restored, but the rest is remarkably well preserved. A jug of this kind was probably used for serving drinks or for hand washing at meals. Plainer examples were used for many different purposes such as fetching water from wells and taking drinks to labourers in the fields.

Type
Chapter
Information
English Pottery , pp. 12 - 13
Publisher: Cambridge University Press
Print publication year: 1995

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Save book to Kindle

To save this book to your Kindle, first ensure [email protected] is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about saving to your Kindle.

Note you can select to save to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be saved to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

Find out more about the Kindle Personal Document Service.

Available formats
×

Save book to Dropbox

To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Dropbox.

Available formats
×

Save book to Google Drive

To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Google Drive.

Available formats
×