|Slightly flared and thinner on the left, thicker, slightly flared on the right. Both of these mugs were made by me 2+ years ago.|
|Mug made by Karin Solberg, current resident potter at Berea College. This is a rare case of an inverted rim in my cupboard!|
|Mug made by Jim Dugan|
|My new developing rim|
I've also been thinking about how rims on mugs, cups, and tankards developed historically. Did potters sit around in their factories judging other potter's forms, testing them out? I can hear them (in a good, thick English accent),"Gee, John, that rim just does not feel right nor speak to me in a proper manner, perhaps we should go back to the wheel and adjust it." I doubt it. It started with the design patterns created for the proprietors of the pottery factory (I'm speaking more in terms of English pottery as I am more familiar with the entirety of that process and have seen more design books, molds, etc. for this type).
|This is a design page from Hartley Green & Co. and is in the collection of the Victoria and Albert Museum. The image comes from a blog connected to the V&A (http://www.vam.ac.uk/things-to-do/blogs/sketch-product/duly-noted)|
Rims from various stoneware vessels vary in style, shape, and size. The fragility of white salt-glazed stoneware accompanies the often narrow, sometimes overly-flared rims. It is no surprise to me that the hollow ware forms in white salt-glazed stoneware do no survive as well as other heavier stoneware vessels. I know that it was meant to be more refined, but I do wonder what the consumer/user thought of this rim as they used it for tea, etc.
|White stoneware from the Pottery With a Past: Stoneware in Early America exhibit at Colonial Williamsburg, Fall 2009.|
|Brown English stoneware from from the Pottery With a Past: Stoneware in Early America exhibit at Colonial Williamsburg, Fall 2009|
|German stone from from the Pottery With a Past: Stoneware in Early America exhibit at Colonial Williamsburg, Fall 2009|