Rod Wuetherick on thu 19 jun 03
Try looking up
French Butter Dish
Elizabeth Priddy on thu 19 jun 03
sounds like the infamous "french butter dish". Please see the archives under this heading for more info than you really need...history, stories, how-to...
Katheleen Nez wrote:I have a friend who has asked me to make a Butter "Bowl". The way he describes it, you need to throw a bowl shape for the bottom - this is where you put water. Then you make a domed lid which is what you squish the soft butter up into. This vessel is suppose to deter other smells from other foods in your refrigerator. I thought mebbe this was some historical item and I could find some examples in the antiques milieu. I asked my gallery owner if this was the case and he said it was more a Hippie thing. Any thoughts on this out in ClayArt land (way to throw, flanges on bowl, clay body-my friend mentioned bowl needed to be semipourous so water could evaporate out...)? You can email me offline...robert said i dont need to bring any of these to sell at the gallery...
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Katheleen Nez on thu 19 jun 03
I have a friend who has asked me to make a Butter "Bowl". The way he describes it, you need to throw a bowl shape for the bottom - this is where you put water. Then you make a domed lid which is what you squish the soft butter up into. This vessel is suppose to deter other smells from other foods in your refrigerator. I thought mebbe this was some historical item and I could find some examples in the antiques milieu. I asked my gallery owner if this was the case and he said it was more a Hippie thing. Any thoughts on this out in ClayArt land (way to throw, flanges on bowl, clay body-my friend mentioned bowl needed to be semipourous so water could evaporate out...)? You can email me offline...robert said i dont need to bring any of these to sell at the gallery...
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Pam Kiessling on thu 19 jun 03
I'm a serious newbie, and am in no way an expert. However, I've seen these
"butter bowls" in several places(regular stores as well as arts and crafts
venues.) In a couple of instances, they have seen them referred to as French
butter keepers. Might be an effort to make them sound fancy - might actually
mean something...who knows!? Those who make them say that they actually
allow you to keep the butter out on the counter, keeping it cool but
spreadable.
TTFN!
Pam
----- Original Message -----
From: "Katheleen Nez"
To:
Sent: Thursday, June 19, 2003 12:30 PM
Subject: Butter "Bowl"
> I have a friend who has asked me to make a Butter "Bowl". The way he
describes it, you need to throw a bowl shape for the bottom - this is where
you put water. Then you make a domed lid which is what you squish the soft
butter up into. This vessel is suppose to deter other smells from other
foods in your refrigerator. I thought mebbe this was some historical item
and I could find some examples in the antiques milieu. I asked my gallery
owner if this was the case and he said it was more a Hippie thing. Any
thoughts on this out in ClayArt land (way to throw, flanges on bowl, clay
body-my friend mentioned bowl needed to be semipourous so water could
evaporate out...)? You can email me offline...robert said i dont need to
bring any of these to sell at the gallery...
>
>
> ---------------------------------
> Do you Yahoo!?
> SBC Yahoo! DSL - Now only $29.95 per month!
>
>
____________________________________________________________________________
__
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
>
Gail Dapogny on fri 20 jun 03
Hi Kathleen,
Archives, archives! There were lots of posts on these a while back with
measurements, etc. They are French in origin, I believe. Also check some
of the household and kitchen catalogs you probably get . Bet you could
make some nice ones.
Nice to "hear" your voice again.
Gail Dapogny in Ann Arbor
>I have a friend who has asked me to make a Butter "Bowl". The way he
>describes it, you need to throw a bowl shape for the bottom - this is
>where you put water. Then you make a domed lid which is what you squish
>the soft butter up into. This vessel is suppose to deter other smells from
>other foods in your refrigerator. I thought mebbe this was some historical
>item and I could find some examples in the antiques milieu. I asked my
>gallery owner if this was the case and he said it was more a Hippie thing.
>Any thoughts on this out in ClayArt land
Chris Schafale on fri 20 jun 03
Kathleen,
I think your friend is talking about a "French Butter Keeper". Check
the archives under that name. There's a picture on my website of
one the way I make them, at www.lightonecandle.com/gallery.html.
I don't leave the bottom unglazed, though.
Chris
Date sent: Thu, 19 Jun 2003 09:30:16 -0700
Send reply to: Clayart
From: Katheleen Nez
Subject: Butter "Bowl"
To: CLAYART@LSV.CERAMICS.ORG
> I have a friend who has asked me to make a Butter "Bowl". The way he describes it, you need to throw a bowl shape for the bottom - this is where you put water. Then you make a domed lid which is what you squish the soft butter up into. This vessel is suppose to deter other smells from other
foods in your refrigerator. I thought mebbe this was some historical item and I could find some examples in the antiques milieu. I asked my gallery owner if this was the case and he said it was more a Hippie thing. Any thoughts on this out in ClayArt land (way to throw, flanges on bowl, clay body-
my friend mentioned bowl needed to be semipourous so water could evaporate out...)? You can email me offline...robert said i dont need to bring any of these to sell at the gallery...
>
>
> ---------------------------------
> Do you Yahoo!?
> SBC Yahoo! DSL - Now only $29.95 per month!
>
> ______________________________________________________________________________
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at melpots@pclink.com.
>
--
Light One Candle Pottery
Fuquay-Varina, North Carolina, USA
(south of Raleigh, NC)
www.lightonecandle.com
candle@intrex.net
Burness Speakman on fri 20 jun 03
It was once the custom when making butter (180's) to wash it after it
was done. Maybe this is a hang over.
Bunny
Edouard Bastarache on fri 20 jun 03
Sorry Gail,
Smart says they are not french in origin.
"Ils sont fous ces Quebecois"
Edouard Bastarache
Irreductible Quebecois
Indomitable Quebeker
Sorel-Tracy
Quebec
edouardb@sorel-tracy.qc.ca
http://sorel-tracy.qc.ca/~edouardb/
http://perso.wanadoo.fr/smart2000/index.htm
Paul Brinkmann on mon 23 jun 03
Like so many of you out there, I was really interested in seeing a picture
of these butter dishes. Many had described what they looked like, but that
didn;t satisfy my.
Found two good web sites, with pictures:
No 1 --
http://www.leepots.com/french_butter_crock.html
No 2 -- http://www.hermans-keramik.de/bd01.htm (a
German page)
I have made one, but havent fired it yet. Paul
Brinkmann, San Antonio, Texas On the other side of the Alamo.
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