John Hesselberth on fri 2 apr 99
Roland Hale (Alfred Analytical Lab) and I are cooking up some experiments
on glaze leaching to do jointly and (if they will have us) to present at
a future NCECA meeting. We are specifcally planning to look at the
leaching test as a predictor of what actually gets into food. So we will
be measuring leaching via the test and then into things like coffee,
orange juice, hot tomato sauce, etc. To do this accurately we need a
source of bisque ware (about the size of mugs) having identical inside
dimensions. Since I don't have production potter level of throwing
skills, I think slip cast, jolleyed or ram pressed ware would better meet
our needs.
We plan to work, initially, at Cone 6. The pots could be rejects on the
outside (broken handles, chipped rims, etc.) as long as the insides are
sound and uniform. I need to get my hands on a handful initially to test
for fit with the glazes we want to use. Then I would want about 100 in a
month or so with the hope I could get more if we want to expand the
testing.
Can anyone in Clayart supply these or recommend someone who might? Please
reply off list to john@frogpondpottery.com Thanks!
John Hesselberth
Frog Pond Pottery
P.O. Box 88
Pocopson, PA 19366 USA
EMail: john@frogpondpottery.com web site: http://www.frogpondpottery.com
"It is time for potters to claim their proper field. Pottery in its pure
form relies neither on sculptural additions nor on pictorial decorations.
but on the counterpoint of form, design, colour, texture and the quality
of the material, all directed to a function." Michael Cardew in "Pioneer
Pottery"
Kathi LeSueur on sun 4 apr 99
In a message dated 4/2/99 10:20:31 AM, you wrote:
>Roland Hale (Alfred Analytical Lab) and I are cooking up some experiments
>on glaze leaching to do jointly and (if they will have us) to present at
>a future NCECA meeting. We are specifcally planning to look at the
>leaching test as a predictor of what actually gets into food. So we will
>be measuring leaching via the test and then into things like coffee,
>orange juice, hot tomato sauce, etc. To do this accurately we need a
>source of bisque ware (about the size of mugs) having identical inside
>dimensions.
I'd suggest you call Bill Coleman in Pennsylvania. I don't know his number
but you could get it from Wendy Rosen at the Buyer's Market. He's always been
very helpful and willing to share information. This may be a project he would
be willing to give his support to.
Kathi LeSueur
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