Lura Woodside Watkins briefly mentions the Hall family of potters in her book, "Early New England Potters and Their Wares." The family is cited as working predominantly in Dorchester, but with ties to Roxbury, Massachusetts as well. It is assumed the family worked in redware with that being the abundant clay source in the area. Proper clay used for stoneware production was not readily available in New England and more-often had to be imported from outside areas that included New York State. The New York area contained abundant clay for stoneware manufacturing and as a result, New York stoneware potters are regarded as belonging to the group of the most accomplished American stoneware makers.
Based on this information, it is assumed the Hall family of potters worked in redware. In-fact, the majority of potters who worked in eighteenth to early nineteenth-century New England were redware potters. Without getting into the details, there are very few recorded eighteenth to nineteenth century stoneware attempts in New England in areas that were not near the New York border.
I visited the Museum of Fine Arts in Boston a few weeks ago to do a walk-through of the some-what new Americana wing. On display was an example of what us in the collector field have to come know as early Dorchester redware. It can be characterized as a coggled rim loaf dish with slip (yellow), shades of green and a brown marbleized affect on top of a pumpkin orange body glaze. This maker is not completely understood or known, but it is one of my favorite potters. The dish is also made on the heavier side and its believed to be press molded - which adds to its wonderful form.
Possibly Dorchester, Ma Redware Loaf Dish
Late 18th to Early 19th Century
Museum of Fine Arts Collection - Boston
(Possibly the Finest Example Known to Exist)
(Possibly the Finest Example Known to Exist)
Oddly, the curator of the Americana Department is calling the loaf dish a product of early Pennsylvania. There are many arguments that one could make to disagree with the MFA's decision. First off, how did they come to this attribution? It is assumed the museum does not want to put its reputation on the line and call it Dorchester made. That is completely understandable. There is no known archaeological evidence to suggest this plate was made in Dorchester, but there is even less to suggest it is a product of Pennsylvania. The information behind the dish can be compared to the knowledge behind the "New-Boston" pottery I have been researching. Without any hard evidence, there is no museum or credible person that will put their name on the line and suggest an example could be a surviving example of the "New-Boston" pottery. There is no evidence to support this other than opinion.
"New-Boston" pottery was a product briefly created by the Boston merchant, Benjamin Leigh in 1769 near Faneuil Hall. Leigh attempted to create a product that would compete with the tortoise-shell products of Thomas Whieldon in England that were imported. The attempt did not sustain success and by 1770, the short-lived company was out of business. Very little is known today about this subject outside of period newspaper advertising and early publications.
Whieldon-Type Earthenware Plates - England, 18th Century
Photo Courtesy: Skinner, Inc - Boston
With all this in-mind, I don't understand why they are calling it Pennsylvania-made. Where is the evidence to support that? Wouldn't it be safer to merely call it, "American-made?"
Without using names, a well-known Pennsylvania, dealer, collector, researcher and historian has adamantly said these loaf dishes were not made in that state. He has seen many ceramic archaeology sites, especially in Philadelphia and there is no clear evidence to support the Museum of Fine Art's claim. I feel this individual is the most-knowledgeable source for such a study in Pennsylvania - or at the very least among the group who is.
The argument could be made that this dish is a product of New York State or Connecticut, but there is no evidence to support that either. In my opinion, Connecticut is easily ruled out. The major production areas of Connecticut dishes were in Norwalk, Hartford and Goshen - and the known examples produced in these areas are not even in comparison to what the collector field understands a Dorchester plate to be.
Early New York City pottery is similar to what was being produced in Charlestown and Philadelphia. There was plenty of slip decoration and it was more about utilitarian use rather than style. It is my understanding that there was none or very little marbleized pottery produced in any of these described areas. The emphasis was on slip decoration with small splashes of color, but the majority was either unglazed on the exterior or done in basic glaze colors such as black and brown.
Early New York City Redware, Possibly Manhattan, 18th Century
Photo Courtesy: Chrysalis Archaeology
It becomes a matter of simple deduction. If not Philadelphia, New York, Charlstown, Boston - then where? There is as strong an argument for Dorchester than anywhere. With the unknown production line from the Hall family makes one wonder what was produced. I possibly have the family name and it becomes a matter of linking the loaf dishes to this family, but there is still the possibility of an unknown short-lived Dorchester potter. There are very few of these loaf dishes known to exist - possibly as few as less than a dozen known examples.
The MFA also has a very old tag that accompanied its loaf dish that indicates it being made in Dorchester. Why did the museum ignore this tag? They would have been better off calling it an American redware loaf dish rather than attributing to it to any one region. I do not understand their reasoning for Pennsylvania. An argument may be formed for Pennsylvania - I just do not understand how they came to that attribution.
Who were the Hall family of potters of Dorchester and Roxbury? What did they make? Very little is known about them, but the period that they worked may likely match up to the production period of what I have come to know as Dorchester, Massachusetts redware loaf dishes. It is my belief that all of these dishes were made in Dorchester and my opinion will not change until I see concrete evidence proving otherwise.
Long-time collectors, Hilary and Paulette Nolan of Cape Cod, Massachusetts sold their collection in 2004. Their collection was mainly made up of some of the best early Southeastern, Massachusetts examples known to exist. Aside from those, it included a selection of Dorchester loaf dishes and select examples from the more accomplished early potters of regions throughout New England.
Possibly Dorchester, Ma Redware
18th Century
Ex Nolan Collection - Labeled "HP39"
Photo Courtesy: Northeast Auctions - Portsmouth, NH
Possibly Dorchester, Ma Redware
18th Century
Ex Nolan Collection - Labeled "HP50"
Photo Courtesy: Northeast Auctions - Portsmouth, NH
Possibly Dorchester, Ma Redware
18th Century
Ex Nolan Collection - Labeled "HP66"
Photo Courtesy: Northeast Auctions - Portsmouth, NH
As part of my own personal collection, I own a wonderful example of Dorchester redware with a nice clear decoration.
Possibly Dorchester, Ma Redware Loaf Dish
Late 18th to Early 19th Century
In July of 2011, Crocker Farm Auctions in Sparks, Maryland sold an example as part of a prominent collection of New England redware they had been consigned.
Possibly Dorchester, Ma Redware Loaf Dish
Sold in July 2011
Late 18th to Early 19th Century
Photo Courtesy: Skinner, Inc - Boston
What do you think? Any thoughts? Could the Hall family be responsible for making these fine examples of early American redware? This is all apart of my ongoing research. It seems the families who are known to work in a traditional fashion through generations do typically produce higher quality wares and I find it hard to believe it would be any different with the Hall's.
All this research, with evidence - will hopefully be a part of my future writing.
All this research, with evidence - will hopefully be a part of my future writing.
More research to come...


























