The last major category of kitchen stoneware believed to have been made at the Yorktown pottery is a group of pipkins (fig. 13, no. 7). These were often overburned and improperly salted, turning the body a greenish gray and the iron-oxide slip to a coarse brown mottling with a similar greenish hue. The bodies of these vessels are generally bag-shaped and are broader toward the base than at the rim, which is slightly everted and tooled into a rounded lip over a cordon of comparable width. The handles were made separately in solid rolls that were pierced longitudinally with a stick or metal rod to avoid warping in firing or heat retention in use. They possess pestle-like terminals that were luted to the body after shaping. No definite evidence has yet been found to identify these vessels as Yorktown products, but they do exhibit color characteristics, particularly when overfired, comparable to those of one of the Coke hemispherical bowls as well as to some of the tankard fragments.
Figure 12.—An incomplete sagger and lid for quart tankards, with a Swan Tavern pint mug seated in it. Found at Yorktown.
Figure 13.—Yorktown stoneware bottle and pipkin, and characteristic earthenware rim forms.
Figure 13
1. Creampan, rim sherd of typical Yorktown form, slightly flaring externally and incurving within, hard red earthenware with grey-to-pink surface and one spot of dark-brown glaze on the outside; presumably biscuit and rejected before glazing. Diameter approximately 10¼ inches. Found at Yorktown along with other similar rims beneath the roadway south of the Digges House. Colonial Williamsburg collection.
2. Creampan, section from rim to base, a typical example of the "rolled-rim" technique, the body poorly fired, pink earthenware flecked with ocher, presumably biscuit and rejected before glazing. The sherd is badly twisted and is an undoubted waster. Diameter approximately 16 inches. National Park Service collection from Yorktown. No recorded context.