As early as the 14th century, Chinese potters were making sophisticated blue and white bowls and dishes. By the r6th century, wares were reasonably thinly potted and painted in inky underglaze blue with boldly drawn birds, animals, flowers, grapes and dragons, surrounded by radiating panels which formed the border. These early dishes did not filter through to Europe until the reign of the late Ming Emperor Wanli (1573-1619). They are still known as kraak porcelain after the Dutch word for the Portuguese carracks, or galleons, that brought them to Europe. Compared with other examples of Ming porcelain, they remain surprisingly inexpensive, fetching between £150 and £3000 apiece.

Tin-Glazed Earthenware

In southern Spain, lustreware dishes and chargers influenced by Moorish potters were made from the end of the r4th to the r8th centuries, with bold copper or gold designs on a buff background. Rare, early, armorial pieces might reach £20, 000, but more modest examples fetch £400-£800.

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Tin-glazed earthenware was also made in Holland and Britain from the r7th century onwards — the former known as Delft, the latter as English delftware. Throughout the r8th century, the major centres of production in London (principally Southwark and Lambeth), the West Country (Bristol, Brislington and Wincanton), Liverpool, Glasgow and Dublin made English delftware dishes and plates in their thousands.

These are virtually never marked and even experts find it hard to identify the place of production, but this does not really affect their price. Plain plates sell for £50-£300, although some West Country pieces with powdered manganese-purple or `biancosopra-bianco’ (white enamel over the white background) borders fetch more. Inscribed or dated plates can make £150-£2000 each. Most Dutch Delft plates are cheaper than English delftware, and are often marked on the base with initials or a sketchy drawing representing the factory’s name.

Stoneware and Creamware

Delftware was not ideal for table use as its glaze chipped easily, exposing the soft porous earthenware underneath. This made it both imperfect and unhygienic. Much more satisfactory was the fine, white, salt-glazed stoneware developed in Staffordshire from the 1720s. This could be thinly potted, and so was more elegant than the thicker earthenwares.

Large oval meat dishes, as well as plates of all sizes, were made in large quantities, both plain and with coloured painted decoration. Although white stoneware is rarely marked, a porridge-like colour and the ‘orange-peel’ texture of the glaze are telltale characteristics. Undecorated plates and dishes are among the cheapest of 18th-century tablewares still found: large dishes sell for £150-£300, 9 in ( 22.9 cm) plates for £40-£80.

Even more suitable for the table was creamware — cream-coloured earthenware with a transparent lead glaze. The version developed by Josiah Wedgwood around 1763 was named Queen’s Ware, as a shrewd compliment to Wedgwood’s patron Queen Charlotte. It was light and thin, and could be produced at remarkably low cost, although enamelling added considerably to the expense. Many pieces, especially those for export, had pierced borders of decoratively shaped holes giving a lacy effect, and huge quantities were exported to Holland and elsewhere. Unpainted plates fetch £30-£50 today, pierced examples £50-£150, and most printed or enamelled pieces £100-£ 1 000.

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Collectible Early Flatware: Tin-Glazed Earthenware, Stoneware and Creamware