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<p>[QUOTE="bluumz, post: 4230806, member: 649"]Just a bit more info on Brown Betty teapots...</p><p><br /></p><p>A Brown Betty is typically globe-shaped, which is the shape thought to best allow loose tea leaves to steep properly.</p><p>They are redware, made from the red clay (Etruria Marl clay) of the Stoke-on-Trent area. This red clay was/is thought to hold heat better. You will know if your brown teapot is redware by checking the base of the pot or the bottom edge of the lid.</p><p><br /></p><p>A redware Brown Betty:</p><p><img src="https://i.etsystatic.com/7384101/r/il/4aacb6/952449590/il_794xN.952449590_qpa7.jpg" class="bbCodeImage wysiwygImage" alt="" unselectable="on" /></p><p><br /></p><p>NOT redware:</p><p><img src="https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSvqLtMM-IokwlepIGFSrOn_HrAf9FSB5BAeg&usqp=CAU" class="bbCodeImage wysiwygImage" alt="" unselectable="on" /></p><p><br /></p><p>A red clay pit:</p><p><img src="http://thebrownbettyteapot.com/wp-content/uploads/2018/10/ClayPit-Crop-LR-1920x1372.jpg" class="bbCodeImage wysiwygImage" alt="" unselectable="on" /></p><p><br /></p><p>The thick brown earthenware glaze is known as Rockingham glaze, after a style associated with the earlier 18th-century production of ware by the Rockingham Pottery of Swinton, West Riding of Yorkshire, England. The glaze was imitated by many English and American potteries.</p><p><br /></p><p>A late 19th-century American spaniel with a Rockingham glaze:</p><p>[ATTACH=full]336371[/ATTACH] </p><p><br /></p><p>By 1926, the Staffordshire pottery industry was making approximately half a million Brown Betties <i>per week</i>.</p><p>Alcock, Lindley, and Bloore (ALB) is credited with cementing the typical features of the Brown Betty: the round shape, the roughly cut spout to break the flow of liquid and prevent dribbling, and the use of the Rockingham glaze to disguise any tea staining.</p><p><br /></p><p>Another video:</p><p>[MEDIA=youtube]3-n4y7A6SjQ[/MEDIA][/QUOTE]</p><p><br /></p>
[QUOTE="bluumz, post: 4230806, member: 649"]Just a bit more info on Brown Betty teapots... A Brown Betty is typically globe-shaped, which is the shape thought to best allow loose tea leaves to steep properly. They are redware, made from the red clay (Etruria Marl clay) of the Stoke-on-Trent area. This red clay was/is thought to hold heat better. You will know if your brown teapot is redware by checking the base of the pot or the bottom edge of the lid. A redware Brown Betty: [IMG]https://i.etsystatic.com/7384101/r/il/4aacb6/952449590/il_794xN.952449590_qpa7.jpg[/IMG] NOT redware: [IMG]https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSvqLtMM-IokwlepIGFSrOn_HrAf9FSB5BAeg&usqp=CAU[/IMG] A red clay pit: [IMG]http://thebrownbettyteapot.com/wp-content/uploads/2018/10/ClayPit-Crop-LR-1920x1372.jpg[/IMG] The thick brown earthenware glaze is known as Rockingham glaze, after a style associated with the earlier 18th-century production of ware by the Rockingham Pottery of Swinton, West Riding of Yorkshire, England. The glaze was imitated by many English and American potteries. A late 19th-century American spaniel with a Rockingham glaze: [ATTACH=full]336371[/ATTACH] By 1926, the Staffordshire pottery industry was making approximately half a million Brown Betties [I]per week[/I]. Alcock, Lindley, and Bloore (ALB) is credited with cementing the typical features of the Brown Betty: the round shape, the roughly cut spout to break the flow of liquid and prevent dribbling, and the use of the Rockingham glaze to disguise any tea staining. Another video: [MEDIA=youtube]3-n4y7A6SjQ[/MEDIA][/QUOTE]
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