Late in the 1960s, there was an exodus from the city to the country. If you are a boomer like me, you remember those days. The protests of late are peaceful compared to the days that we witnessed in our lives or on the television with Walter Cronkite. Ken Burns has certainly brought back the memories of those tumultuous years in the PBS series, Vietnam. After watching the series, it is no surprise that a generation of young people wanted to “drop out” to find a simpler life. And, there was an anthem . . .
I’m gonna leave this city, got to get away All this fussin’ and fightin’ man, you know I sure can’t stay, Canned Heat.
Times had changed. The happy turquoise and pink of the 1950s were out of step with the new ethos of peace, love and living on the land. The pivot from the past was played out in the last episode of Mad Men with Don Draper chanting OM.
The new lifestyle was a choice based on a natural way of living. Processed food was rejected. Whole grain bread and granola replaced Cocoa Puffs and Wonder Bread. The trend was homemade food, not fast food; but rather, whole foods that were comforting. The aroma of apple pie, oatmeal cookies, Sunday chicken dinner with real mashed potatoes. It is no surprise, that handmade pottery was the perfect choice for this aesthetic. You might even say that this kind of comfort food almost demands brown drip dishes made by Hull Pottery.
At the same time, sales were trending downward at Hull Pottery. The president of the pottery, J. B. Hull spotted a trend in California for brown pottery. He realized the earthiness of brown glaze was a natural choice. Soon, Hull was producing Brown Drip housewares – and it was flying off shelves.
Forty years later, Hull dinnerware is still in demand. Most often, children of that generation seek out Hull. It brings back memories – the best memories, after all, are the times that we share gathered together to share a simple family dinner or a feast with our friends. Or the times that we stop and make a batch of cookies.
The designers at Hull Pottery understood the tradition of cookies baked at home. The wonderful aroma of gingerbread baking in the oven. The mystery of the empty cookie jar.
At the turn of the last century, the potteries along the Ohio River were working overtime to fulfill rapidly increasing orders – bricks for streets, clay products for drainage, durable toilet wares and dinnerware. The potteries had developed new production methods and importantly for consumers, white ware replaced yellow ware. There was a celebratory air in the potteries shared by all.
In Beaver Falls, the annual holiday loaf was brief. Indeed, the customary holiday inactivity which extended from December 24 to January 3 gave way to a short holiday break. The economic boom was no less evident on the streets of cities. Two entrepreneurs, Joseph Horn and Frank Hardart, opened a luncheonette in Philadelphia automated equipment imported from Germany. City workers with little time for lunch filled the restaurants – they claimed one out of sixteen people ate once a day in a Horn & Hardart.
Two entrepreneurs, Joseph Horn and Frank Hardart, opened a luncheonette in Philadelphia with automated equipment. City workers with little time for lunch filled the restaurants. Soon, Horn & Hardart prepared food for carry-out by the consumer.
While Horn & Hardart Automats delivered food quickly, meals were made from scratch using fresh, high-quality ingredients. Items were prepared shortly before they were eaten, and food was not allowed to linger overnight. Freshly squeezed orange juice that sat for two hours was poured down the drain.
Back along the Ohio River, Mayer China was producing Marion for the new automats in New York. Marion is an Art Deco teal transferware pattern. The simple design is charming, but not cloying. It is warm and comfortable not commercial.
The resplendent surroundings of the Horn & Hardart Automats—with marble counters and floors, stained glass, chrome fixtures, ornately carved ceilings and Art Deco signage—more resembled Parisian bistros than sterile, dingy fast food outlets. Food was served on real china and eaten with solid flatware. Automat: Birth of a Fast Food Nation
Classic, curvy, heavy and durable coffee mug. The kind used in the local diner for years. From that less than glamorous beginning, mugs like these have become icons of the past. They were made to endure over time – in short, they don’t make them like this anymore.
– The lines were hand drawn – no two mugs are the same.
– Not poured into a mold, hand-fashioned on a wheel
– Vitrified by high temps, fired at 2200 degrees, the glaze fuses with the clay to form glass – resistant to stains, safe for the dishwasher.
– Because of the weight and thickness, this mug will keep your hot beverage warm for just a bit longer.
Produced by Sterling China Wellsville Ohio in the 1930s; the stamp is very early.
Condition: This is a beauty. Very light wear on the bottom rim; glaze is gorgeous. A keeper.
Measurement: 3 3/4″ H. x 3 3/8″ D. x 4 1/2″ Overall Width including handle
If there is one pattern that defines restaurant ware then perhaps, a green crest border would find a place in the top three patterns. But still, it is not easy to find in quantity these days. But sometimes, a tall stack of these old diner dishes appears in a dusty old basement or the back room of a restaurant. Like these. . . . stacks and stacks of plates.
Not a true statement. In my mind, there are bowls – and then there are bowls. Sometimes, bowls take on very interesting shapes. Even production pieces like those made at Steubenville Pottery for the American Modern line of dinnerware designed by Russel Wright. This bowl is a vessel that seems to cradle all that it holds. Sometimes it looks like an open hand …it is a curve that does not stop…
Sometimes I look through a stack of plates with amazement. Really? Seventy-five years old? These plates are really that old? How in the world did they produce millions of plates, literally in the case of Bailey-Walker China Company and at the end of the day, have a quality product. As one writer has put it, the plates are “bullet proof.” I believe it might have something to do with the fact…
Certainly restaurant ware was not produced to fill emotional needs. In fact these wares fulfilled highly practical needs for commercial accounts such as durability including chip resistance and heat resistance. The rounded edges of restaurant ware resisted chipping unlike dinnerware produced for homes. Later, large manufacturers like Syracuse developed dinnerware that saved space as kitchens…
Last week, I rolled up a rug in the dining room. I was appalled at all of the dust and dirt under the rug. Really shocked … As luck would have it, I had been reading an old book of household hints that predates Hints from Heloise by fifty years. I remembered the section, “How to Clean a Rug.” Notice that it is a man swinging that rug beater. No wonder … there is no advice on how to find…
Already April. Spring. Since the last post describing the world as our marketplace, we have been a little overwhelmed with the response. Such an honor it is. The wares produced here in the Ohio Valley that once moved up and down the mighty Ohio River are now making their way across the globe via our little post office and then onto planes and trucks. Already it is spring. It is raining – April…