Scientific American Supplement, No. 303, October 22, 1881 — John Shaqi
Scientific American Supplement, No. 303, October 22, 1881Various
Science
Scientific American Supplement, No. 303, October 22, 1881
Various
Science -- Periodicals
Potter's clay is found in very large quantities in the provinces of
Yamashiro, Hoki, Turoo Iyo, Hizen, Higo, Owari, Mikaera, Idyn, Musashi,
and Mino. In the whole of Japan there are 283 localities where the clay
is deposited; many of these only furnish inferior clays, but they are
all fitted for use in some of the various kinds of pottery. These clays
are thoroughly powdered by means of what is called "balance pounders,"
worked in some localities by water-power, but the work is often done by
hand. The powder is then dried, and stored on boards or in flat boxes.
This dough does not go through the process of fermentation. The shaping
is almost exclusively done on the potter's wheel, which is set on a
pivot working in a porcelain eye. As a rule, the wheel is turned by the
potter himself, but in Hizen it is kept in motion by means of a band
connected with its pivot and another wheel turned by a boy. In making
dishes of other shape than round, a crude mould is sometimes used. After
the clay has been shaped on the wheel, it is set away for drying, and
usually in two or three days it is considered sufficiently dry for
smoothing, which is done on the wheel with a sharp curved knife. The
material is now made into "bisque," or biscuit, by a preliminary baking
in small ovens, when it is ready for painting, if it is to be painted
on the biscuit; if not, it is ready for the glazing. In either event it
will then go to the large furnace for the final baking. The kilns for
this purpose are always built on hill sides, and are joined together,
increasing in size from the lower to the higher ones, and in number from
four to twenty five; these kilns are so constructed that the draught is
from the lowest one, in addition to which each kiln has its own firing
place. The result of this construction is that the upper ones are by
far the most heated, and the ware is arranged accordingly; that which
requires the least baking, in the lower kiln, and that which requires
the greatest heat, in the upper. These connecting kilns have the merit
of being heat saving, but they are usually small and badly constructed,
and the heat in none of them is uniform.
Public-domain text, read in full here on John Shaqi.
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