The family of Baddeley continued as master potters in Shelton into the nineteenth century. They were, with the exception of Wedgwood and possibly Warburton, the largest exporters of earthenware of their day.[57] Their cream colour was good, but their renown with later generations is due to their basket-pattern salt glaze, often perforated. John Baddeley died in 1772, but the family carried on the making of enamelled and plain salt glaze to a later date than other manufacturers, certainly after 1780, and good salt glaze of late date is usually ascribed to the Baddeleys of Shelton.[58] The Wedgwoods of the Big House made the white salt glaze of a somewhat earlier description—the cast hexagonal cups and teapots in plain white—and with such financial success, that they built for themselves in 1750 a “Big House” in Burslem, which stands to this day at the corner of the Market Place looking south down the new Waterloo Road.[59] It is now the Conservative Club. Thomas was an expert thrower to begin with, and John the best oven fireman in the town.[60] They retired from business in 1765 with a large fortune. It is said that in 1750 no fewer than sixty factories were making salt glaze in the Potteries, and every Saturday, for five hours at the time of firing up, the whole country was black with the smoke of the burning salt—so black, it is said, that people groped their way through the streets of Burslem. But meanwhile Enoch Booth at Tunstall had invented the fluid lead-glaze destined in time to turn plain earthenware into “cream-colour”; Josiah Wedgwood at Burslem was already devising new mixtures which should convert “cream-colour” into “Queen’s Ware”; and in Hot Lane, near by, John Warburton was starting that enamelling work which, applied to the Queen’s Ware, was to make it the standard earthenware of the whole world. These three potters were to alter entirely the course of the industry, and make salt glaze a thing of the past, for museums and collections. Unfortunately they did not abolish the smoke.