The clay for this crock came from New Jersey and was used to make “stoneware”, which made a stronger product than the clay found in Western Massachusetts. Made for a period of eight years in the mid-19th century in Ashfield, Massachusetts, the finished stoneware was sold by peddlers all over the northeast. Stoneware meant a big improvement in food storage since its salt glaze was less likely to contaminate foodstuffs than earthenware vessels glazed with lead.
Hastings and Belding. Stoneware Crock. ca. 1850. Pocumtuck Valley Memorial Association, American Centuries. https://americancenturies.org/collection/k-821/. Accessed on December 6, 2024.
Please note: Citations are generated automatically from bibliographic data as a convenience, and may not be complete or accurate.