Containers for cream or milk may be seen in many of the 18th-century teatime pictures and are found in the advertisements of the period under a variety of names. There were cream pots of glass and pewter and silver (figs. 19 and 20), jugs of penciled and burnt china, and in the 1770's one could obtain "enameled and plain three footed cream jugs" from Mr. Henry William Stiegel's glass factory at Manheim, Pennsylvania. There were cream pails, urns, and ewers of silver plate, and plated cream basins "gilt inside."[62] Milk pots, used on some tea tables instead of cream containers, were available in silver, pewter, ceramic, and "sprig'd, cut and moulded" glass.[63] Although contemporary diarists and observers of American customs seem not to have noticed whether cream was served cold and milk hot, or if tea drinkers were given a choice between cream and milk, the Prince de Broglie's comment already cited concerning his ability to drink "excellent tea with even better cream" and the predominance of cream over milk containers in 18th-century advertisements would seem to indicate that in this country cream rather than milk was served with tea in the afternoon. [Illustration: Figure 19.--Silver creamer made by Myer Myers, of New York, about 1750. The fanciful curves of the handle and feet are related to the rococo design of the sugar tongs in figure 16. (_USNM 383553; Smithsonian photo 45141-F._)] [Illustration: Figure 20.--Silver creamer made by Simeon A. Bayley, of New York, about 1790. The only ornamentation is the engraving of the initials "R M" below the pouring lip. (_USNM 383465; Smithsonian photo 45141-E._)] While the Americans, as the Europeans, added cream or milk and sugar to their tea, the use of lemon with the beverage is questionable. Nowhere is there any indication that the citrus fruit was served or used with tea in 18th-century America. Punch seems to have been the drink with which lemons were associated.