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Production of stoneware vessels began in Whately, Massachusetts around 1816. Formed from dense white clay, brought up by water from New Jersey, the wares are highly fired to make them non-porous and durable. The salt used as the glaze (as opposed to earthenware vessels glazed with lead) made them suitable for the storage of acidic foods and liquids. This familiar ovoid form was used to store liquids like cider, vinegar, or molasses.

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