Treatment: Inner surfaces of plates and bowls and outer surfaces of jugs, cups, mugs, chamber pots, and other utensils viewed on the exteriors are coated with white kaolin slip. Designs are scratched through the slip while wet and into the surface of the paste, exposing the latter. Undersides of plates and chargers are often scraped to make irregular flat areas of surface. Slip-covered portions are coated with amber glaze by sifting on powdered galena (lead sulphide). Containers which are slipped externally are glazed externally and internally. Slip and glaze do not cover lower portions of jugs, but run down unevenly. [Illustration: FIGURE 20.--Gravel-tempered chafing dish from Jamestown. Colonial National Historical Park. (_Smithsonian photo 43104._)] Color: Slipped surfaces are white where exposed without glaze. Unglazed surfaces are a dull terra cotta. The glaze varies in tone from honey color to a dark greenish amber. When applied over the slip, the glaze ranges from lemon to a toneless brown-yellow, or, at best, a sparkling butter color. When applied directly over the paste and over the incised and abraided designs, the glaze appears as a rich mahogany brown or dark amber. FORMS Plates, platters, and chargers: (a) Diameter 7"-7-1/2". Upper surface slipped, decorated, and glazed. (Fig. 12.) (b) Diameter 12"; depth 2"-3". Upper surface slipped, decorated, and glazed. (Fig. 11.) (c) Diameter 14-1/2"-15"; depth 2"-3". Upper surface slipped, decorated, and glazed. (Fig. 11.) All have wide rims, but of varying widths, raised bezels, and heavy, raised, curved edges. Baluster wine cups: Height 3-3/4"-4". Slipped and decorated externally; glazed internally and externally. (Figs. 12, 14.) Concave-sided mugs: Height about 4". Slipped and decorated externally; glazed internally and externally. (Only complete specimen, at Jamestown, had incised band around rim.) (Fig. 14.) Jugs: Height 6-1/2" and 8"-8-1/2". Globose bodies, vertical or slightly everted collars tooled in a series of ridged bands, with tooled rims at top. Some have pitcher lips, some do not. Slipped, decorated, and glazed externally above an incised line encircling the waist; glazed internally. (Figs. 13, 14.) Eating bowls: Diameter, including handle, 9"-10"; depth 3-1/4"-4". Straight, everted sides, flat rims, with slightly raised edges, one small flat loop handle secured to rim. Slipped, decorated, and glazed internally and on rim. [Illustration: FIGURE 21.--Gravel-tempered baking pan from Jamestown. Length, 15 inches; width, about 12 inches. Colonial National Historical Park.] Chamber pots: Height 5-1/2". Curving sides, terminating at heavy, raised, rounded band surmounted by concave, everted rim. Rim 1" wide and flat. Slipped, decorated, and glazed externally and internally. (Fig. 15.)