Plates, platters, and chargers:
(a) Diameter 7"-7-1/2". Upper surface slipped, decorated, and glazed.
(Fig. 12.)
(b) Diameter 12"; depth 2"-3". Upper surface slipped, decorated, and
glazed. (Fig. 11.)
(c) Diameter 14-1/2"-15"; depth 2"-3". Upper surface slipped,
decorated, and glazed. (Fig. 11.)
All have wide rims, but of varying widths, raised bezels, and heavy,
raised, curved edges.
Baluster wine cups: Height 3-3/4"-4". Slipped and decorated externally;
glazed internally and externally. (Figs. 12, 14.)
Concave-sided mugs: Height about 4". Slipped and decorated externally;
glazed internally and externally. (Only complete specimen, at Jamestown,
had incised band around rim.) (Fig. 14.)
Jugs: Height 6-1/2" and 8"-8-1/2". Globose bodies, vertical or slightly
everted collars tooled in a series of ridged bands, with tooled rims at
top. Some have pitcher lips, some do not. Slipped, decorated, and glazed
externally above an incised line encircling the waist; glazed internally.
(Figs. 13, 14.)
Eating bowls: Diameter, including handle, 9"-10"; depth 3-1/4"-4".
Straight, everted sides, flat rims, with slightly raised edges, one small
flat loop handle secured to rim. Slipped, decorated, and glazed internally
and on rim.
[Illustration: FIGURE 21.--Gravel-tempered baking pan from Jamestown.
Length, 15 inches; width, about 12 inches. Colonial National Historical
Park.]
Chamber pots: Height 5-1/2". Curving sides, terminating at heavy, raised,
rounded band surmounted by concave, everted rim. Rim 1" wide and flat.
Slipped, decorated, and glazed externally and internally. (Fig. 15.)
Candlestick: Unique specimen. Height 6". Bell-shaped base with flange and
shaft above with socket at top. Handle from bottom of socket to bottom of
shaft. Upper portion slipped, decorated, and glazed.
Ripple-edged, shallow dish: Unique specimen. Diameter 9-1/4". Concave,
rimless dish or plate with edge crimped as for a pie or tart plate. Upper
surface slipped, decorated, and glazed.