Published on pages 48-49 in the October 14, 2022 issue of Antiques And The Arts Weekly is a feature story I wrote, titled, The New England Pottery Company Of East Boston, Mass. This story will be expanded in my forthcoming tenth book, titled, An Early Industry of Household Wares: The Red Earthenware of Salem Village, South Danvers and Peabody, Massachusetts, which I suspect will be published in late 2025 or at some point in 2026. The book will run 500-600 pages in length. As part of the book, Chapter 19 will discuss a number of nineteenth and early twentieth century potteries located in Boston and to the north of the city.
Interestingly, I recently came across an article written by Dialynn Dwyer for the July 21, 2017 issue of The Boston Globe, titled, Raw or fried? There’s more to the history of the oyster in New England than what’s on the menu: https://www.boston.com/food/history/2017/07/21/raw-or-fried-theres-more-to-the-history-of-the-oyster-in-new-england-than-whats-on-the-menu/.
The article states, "In the late 1800s, The Boston Daily Globe printed a bewildering variety of oyster recipes, instructing readers to serve them baked, stewed, curried, scalloped, with quail, in an omelette, or — for the truly adventurous — in a pancake...The abundance and popularity of oysters led to the creation of free standing “oyster houses” or “oyster saloons” in the mid-19th century, such as Boston’s Union Oyster House, where city residents of all social classes could eat a quick, inexpensive oyster lunch. The trend set the stage for modern-day oyster bars."
This was actually a nineteenth century trend that the New England Pottery Company capitalized on in East Boston in the late 1800s, whereas their production included ceramic oyster plates that competed with the important European market.
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