The way I have used the term whiteware in my major studies (Silcott, Waverly
Plantation, Bay Springs Mill, Kings Bay Plantations, etc.) is for those white
bodied earthenwares which follow creamware and pearlware. They are usually
white glazed. Incorporated within this class of ceramics would be ironstone,
graniteware, and others. I have not found a CONSISTENT means of distinguishing
between these unless they are marked pieces. Indeed, some of the late cream
colored wares and pearlwares are difficult to separate consistently. I had one
vessel classified which, when glued back together, had pieces earlier
classified as being creamware, pearlware, and whiteware based on real variation
in the glaze and coming from rim, body, and base (not that order). However,
creamware and pearlware are usually quite distinguishable from whiteware. Given
it has chronological significance in the industry and in archaeological sites
and is separable from creamware and pearlware which too have tim!
e meaning, I would not lump these
three together.
As to Gates & Oremrod's definition (Historical Archaeology 16(1-2): 7-8) which
appears to lump these wares, one should remember that the American pottery
industry really developed as a result of the blockade of British-made ceramics
during the Civil War. By that time, only white earthenwares were being made in
the U.S. Their definition has no historical value prior to the context of the
Ohio pottery industry they were studying.
While from an evolutionary standpoint and a simplistic visual one, lumping
white-salt glazed stoneware, creamware, pearlware, and the whitewares into a
single one has some validity, and the latter three are truly evolutionary, I
think it best to use the term for that group of non-translucent, hard-bodied,
white bodied earthenwares which followed the pearlwares.
Whiteware would not include delft, faience, or majolica.
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