David Spinner, American, 1758 - 1811
This dish was made from high-quality clay found under the wet topsoil of Pennsylvania's low-lying plains. Southeastern Pennsylvania's terrain could support farms on the topsoil and potteries on the subsoil, so by 1810 potteries could be found in almost every township in Buck's County.
The work of the potter fit into the agricultural calendar. The clay was dug in the fall: topsoil was cleared and a foot-deep layer of clay was sliced and shoveled into a wagon, hauled to the pottery, and stacked. Before freezing weather, the clay was carried in baskets and dumped into a mill - a round tub with a revolving post set with blades. A horse harnessed to a sweep walked slowly around the tub, turning the blades. Water was flushed through to clean the clay and the resulting mass of plastic earth turned gray to yellow. The clay was then shaped into one hundred pound blocks and stored in a cellar where it was kept moist but would not freeze.
This dish started out as a flattened ball of clay. The curved sides and everted edge were formed by the potter on his wheel, which was rotated at variable speeds by the potter pushing a foot wheel, which in turn was connected to a balance wheel, allowing for smooth and continuous rotation. The surface is decorated with white slip, which was applied when the ware was damp, and the green accents are copper oxide daubed on before glazing. The entire dish is covered with a yellowish lead glaze.
Inscribed (translation): Every morning I like to eat fried sausage in a sour broth. D. Spinner
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