Porcelain -- Collectors and collecting -- United States; Pottery -- Collectors and collecting -- United States
Of the prices paid for these colonial ceramic luxuries we know but
little. The enterprising outcrier, who cried out and vandooed at the
“Blew Boar, at the South End of Boston,” announced in February, 1749, in
the _Boston Independent Advertiser_, that he had “Fine blue & white and
Quilted China Plates at Eleven Pounds the Dozen, or Six Pounds the Half
Dozen.” So the shades of our ancestors can hardly cry out to us for
extravagance. These quilted china plates were, I think, from subsequent
references to them, plates impressed in the paste with a basket design,
as we often see now on Chinese porcelain; or possibly with a larger, a
truly quilted design, such as I have seen on rare old Oriental
porcelain. In the inventory of the estate of John Jekyll, of Boston
(made in 1732), we learn that “2 Burnt China Bowls were worth £2, 6
Chocolate Bowls £2, 1 Pr China Candlesticks Tipt with Silver £4, 12
Coffe cups with handles £1 7s.” In many inventories such a number of
pieces are “crackt” or “mendid,” and so little hint of quality or
decoration is given, that it is impossible to compare justly the values
assigned with those of the present day. John Jekyll also had a “sett of
burnt china.” The first mentioned sale of a “set” of china is in the
_New England Weekly Journal_ of April 19, 1737—“A Fine Double Sett of
Burnt China for sale, Enquire of the Printer.” Until then the precious
porcelain had been sold only in single pieces, or in small numbers. The
wills and inventories of the times speak of no sets of china, though the
lists of the possessions of all persons of wealth, the advertisements of
sales of estates, contain many items of china ware. Governor Burnet, who
died in 1729, owned much china—three hundred pieces—as became a man who
had £1,100 spent on his funeral; and his friend and neighbor, Peter
Faneuil, had a bountiful supply of china and glass, as he had of other
luxuries.
Public-domain text, read in full here on John Shaqi.
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