Paul Jadick on thu 27 apr 00
I had the extreme pleasure of seeing Elaine Coleman's celadon glazed
porcelain at Red Rocks when in Denver for NCECA. While still admiring in
amazement, I turned around to see Tom Coleman standing behind me. He told
me that the recipes for these three or four celadons were in two of his
books and which was which. I thoroughly intend to buy the books and test
the glazes. I know enough to know that glazes don't travel well for MANY
reasons, not only the accurate measuring, sieving and firing the same way to
the same temp in the same atmosphere on the same clay bold. The water alone
is a major factor, the batch and source of the chemicals. Probably a few
other things I can't think of right now. A recipe is a jump on a starting
point. I know a lot of effort has gone into all of the glaze recipes that
have been published. I am grateful for a place to start.
Georgia Tenore
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