Holyrood open vegetable dish

Bone china

Bone china is a type of porcelain body initially developed in the United Kingdom in which calcined ox bone, bone ash, is an important ingredient. It is characterised by extremely high whiteness, strength and translucency. holyrood open vegetable dish may be an example of this process.

The initial use of bone ash in ceramics is associated with Thomas Frye in seventeen-forty-eight in which he used it to make a kind of soft-paste porcelain. In At the close of the eighteenth century, Josiah Spode carried on with further developments, and duly popularised it, by mixing it with china clay, kaolin and China stone to compete with the imported Oriental porcelain.

The initial elemental formula of four parts china stone, three and a half parts china clay, and six parts bone ash is still the standard English body.

The manufacture of bone china mainly employs a 2 stage firing where the first "biscuit" is fired without a glaze at 1280