Food Processing


During the 18th and 19th centuries, potters made objects from local clay known as redware. Jugs, bowls, cups, porringers, and crocks were made on a potter’s wheel. Flat pieces, such as the platter pictured here, were made using a process called drape molding, which involved forming clay into a ball, flattening it, cutting the slab into a shape, and then draping it over a mold to dry.

Redware was often glazed, usually with a coating of lead mixed with silica. For decorative effects, potters also used clay¬†slip which is clay particles mixed with water. METC’s redware platter is an example of a slip-decorated piece.

The yellow wave designs on the dish, a popular motif in redware, are the result of a white slip changing colors after being glazed and fired.

Other Food Processing artifacts that can be found in the museum: antique butter molds, butter churn, animal bone handles, antique hand forced toaster, and berry scoop.

Other Food Processing Artifacts