All forms are not completely indicated, there being many rims not
represented by complete or reconstructed pieces. The following are
established forms.
Round, flat-bottomed pans: Diameter 16", height 4"; diameter 16", height
5"; diameter 18", height 4"; diameter 15", height 4-1/2"; diameter
13-1/4", height 4-3/8". Heavy rounded rims. Glazed internally below rims.
These were probably milk pans, but may also have served for cooking and
washing. Those lined with slip may have functioned as wash basins. (Figs.
18, 23.)
Round, flat-bottomed pans: Diameter approximately 19", height unknown. (No
complete specimen.) Heavy rims, reinforced with applied strips of clay
beneath external projection of rim. Reinforcement strips are secured with
thumb impressions or square impressions made by end of flat tool. (Figs.
28, 29.)
Cooking pots: Diameter 12", height 6"; diameter 8", height 5". Curving
sides, terminating at tooled concave band with flattened, slightly curving
rim above. Glazed inside.
Bowls: Diameter 8", height 5". Sides curved, with flattened-curve rims,
tooled bands below rims. Glazed internally. (Fig. 19.)
[Illustration: FIGURE 28.--Exteriors (left) and interiors of
gravel-tempered sherds. Top to bottom: bowl; pan; heavy pan with
reinforced rim; and pan with 18th-century-type rim. Colonial National
Historical Park. (_From Smithsonian photos 43039-A, 43041-A._)]
Cooking pots: Diameter (including handles) 9-1/2", height 6". Profile a
segmented curve, with rim the same diameter as base. Exterior flange to
receive cover. Small horizontal loop handles. Band of three incised lines
around waist. (Fig. 18.)
Cooking pot covers: Diameters 7", 10", 10-1/2", 11". Flat covers, with
downward-turned rims. Off-center loop handles, probably designed to
facilitate examination of contents of pot by permitting one to lift up
one edge of cover. Covers are sometimes numbered with incised numerals.
Unglazed. (Fig. 18.)
[Illustration: FIGURE 29.--Exteriors (left) and interiors of
gravel-tempered sherds. Pan (top) with 18th-century-type rim, and handle
of heavy pan with reinforced rim. Colonial National Historical Park.
(_From Smithsonian photos 43039-C, 43039-D._)]
Pipkins: Diameter 7", height 3"; diameter 8-1/2", height 3-1/2"; diameter
8-1/4", height 4"; diameter 8", height 5". Curving sides, terminating at
tooled concave band with flattened, slightly curved rim above. Three
stubby legs. Stub handle crudely shaped and casually applied at an upward
angle. Glazed inside. Used as a saucepan to stand in the coals. (Fig. 19.)
Rectangular basting or baking pans: Length 15", width 11-3/4" (dimensions
of single restored specimen at Jamestown; many fragments in addition at
Jamestown and Plymouth). Drape-molded. Reinforced scalloped rim. Heavy
horizontal loop handles are sometimes on sides, sometimes on ends. Glazed
inside. (Fig. 21.)
Storage jars: Various sizes. The one wholly restored specimen (Lewes,
Delaware) has a rim diameter of 8" and a height of 12-1/2". Rims of
largest examples (diameters 7", 10", 12") have reinforcement strips
applied below external projection. Heavy vertical loop handles, with tops
attached to rims. Most have interior flanges to receive covers. Glazed
inside. Such jars were essential for preserving and pickling foods and for
brewing beer. (Fig. 25.)
Plate warmer or chafing dish: Unique specimen. Diameter (including handle)
11", height 7". Heavy, flaring pedestal foot supports wide bowl, glazed
inside. Flat rim with slight elevation on outer edge. Protruding
vertically from rim are three lugs or supports for holding plates.
Vertical loop handles extend from rim to lower sides of bowl. "Spirits of
wine" were probably burned in the bowl to heat the plate above. (Fig. 20.)
Fragmentary pedestals, similar in profile to the one here (but smaller,
having step turnings around base) may have been parts of smaller chafing
dishes. (Fig. 31.)
[Illustration: FIGURE 30.--Exteriors (left) and interiors of
gravel-tempered sherds. Top to bottom: rim of small bowl; rim of small jar
with internal flange to receive cover; and pipkin handle. Colonial
National Historical Park. (_From Smithsonian photos 43039-C, 43039-D._)]
Ovens: (1) One wholly reconstructed oven at Jamestown. Made in sections on
drape molds: base, two sides, two halves of top, opening frame, and door.
Side and top sections are joined with seams, reinforced by finger
impressions, meeting at top of trapezoidal opening. The opening was molded
separately and joined with thumb-impressed reinforcements. A flat door
with heavy vertical handle, round in section, fits snugly into opening.
Thickness varies from 3/4" to 1-1/2". Unglazed, although smears of glaze
dripped during the firing indicate that the oven was fired with glazed
utensils stacked above it. (Fig. 10.)
(2) Oven in place in Bowne House, Flushing, Long Island. Similar in shape
to Jamestown oven. Opening is arched.
(3) Body sherd and handle sherds at Jamestown, from additional oven or
ovens.
(4) Body sherd from dome-top oven similar to those at Jamestown and
Flushing. John Howland House site, Rocky Nook, Kingston, Plymouth County,
Massachusetts. (Fig. 26.)