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16th-Century Elizabethan Tigerware Jug
- This stunning tigerware lidded jug boasts outstanding Elizabethan period artistry
- The fragile mottled stoneware body distinguishes this rare vessel
- Intricately decorated silver-gilt mounts complete the impressive design
- Get complete item description here
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Tigerware is also known as salt-glazed stoneware, which is stoneware with a thin, clear glaze with a slightly pitted texture, produced by throwing salt into the kiln during firing. There are two basic types. Salt-glazed coarse stoneware was developed along the Rhine at Westerwald, Germany, for bottles and tankards, and was adapted by British potters such as John Dwight of Fulham in the late 17th century. Although the clay is grey, a wash of iron oxide matures it to a brown surface color, hence its alternative name of brown stoneware. Silver-mounted tigerware jugs such as this enjoyed popularity in the mid-17th century almost certainly due to the greater availability of the metal during this time, when silver pouring vessels became the norm. Salt-glazed fine white stoneware, which incorporated finer-grained white clay, was introduced in Staffordshire potteries around 1720 as a substitute for Chinese porcelain.
Hallmarked London, 1580