That early eighteenth-century examples were not always highly ornate is shown by the cream-jug with London hall-marks for 1726. This represents the transitional stage between the simple character of the Queen Anne styles and the elaboration found in those of the reign of George III.
The series of cream-jugs illustrated ([p. 305]) shows the evolution in form from the Queen Anne rotundity to more slender examples; the handle becomes broken in its curves and three feet are in frequent use. The lip is pointed and elongated. This latter style lasted from about 1740 to about 1765 (see a fine Irish example of this type illustrated, [p. 339]). This specimen is in date 1764.
Illustrated on [page 305] are two typical examples of the last quarter of the eighteenth century. It will be observed that the three feet have in 1779 disappeared. The single foot is now fashionable and varies in height. The body becomes elongated. The handles still retain the older mid-century forms, with slight variations. The tendency to increased height in the cream-jugs at this date may be compared with the casters illustrated in [Chapter IX].
A selection of late George III cream-jugs (illustrated [p. 309]) shows the classic tendency at the closing years of the eighteenth century and the first decade of the nineteenth century. The example, in date 1790, is tall and has a foot terminating in a square base, like a classic vase. The adjacent example, ten years later, is a reversion to the potter’s form with flat bottom. The flat-topped handle is a reminiscence of the classic urn. The evolution in form, as is seen, is steadily towards the fuller body. The examples shown on the same page, in date 1804 and 1809, indicate new tendencies. It is merely the swing of the pendulum of fashion. In the first example the foot is beginning to appear in the form of a narrow rim at the base. The handle in the last specimen returns to the severe classic circular shape.
SALE PRICES
CREAM JUGS
The prices of these vary according to the style of ornament, chasing, and general character.
Queen Anne plain examples have brought as much as 125s. per oz., realizing £25. Early eighteenth-century specimens bring as a rule from 60s. to 100s. per oz. Later eighteenth-century drop considerably in value, from 40s. to 60s. per oz. A George IV cream-jug, made by Paul Storr in 1820, sold for 36s. per oz. and realized £17.