Creamware is believed to have been perfected by Josiah Wedgwood as early as 1762. This green glazed creamware however was not very popular and efforts to further refine the plain cream colored ware, later called "Queen's Ware," and now known as creamware, progressed. In 1759, refinements of the cream colored ware were achieved by Josiah Wedgwood and Thomas Whieldon which resulted in the production of an even firing, rich green glaze (c. The new cream colored ware or creamware (first developed in the 1750s) was utilized in almost every manner that the state of eighteenth century ceramic technology made possible. The cream colored body was the result of a combination of a variety of ground flints and clay which produced a cream colored body when fired at lower temperatures. The development and gradual perfection of a thin-hard-firing pale yellow or cream colored earthenware, which after initial firing could be dipped into a clear glaze has been considered by many to be the most important ceramic development of the eighteenth century.
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