Pretty betschorf jug whose dominant colors are gray and blue, characteristic of Alsatian artisanal productions since the 18th century. Very good general condition. Timeless popular art. The clay, extracted from the forest of haguenau, must rest for several months outside. She then returned to the cellar where she got wet. After a few days, it is mixed with a shovel (rumg'schüfelt). This operation is repeated three times. It then passes through the extruder: two iron rollers crush the clay, then an endless screw drives it towards a filter and disc pierced with holes. Finally, it is tightened by the tip ('s mundstick) from which it comes out in the form of a sausage. The clay is ready to be used. The manufacture of pottery with salt stoneware is a very old tradition in the region. In the 18th century, potters from the Westerwald settled in Betschdorf, bringing their technique of pottery vitrified with salt and colored with cobalt blue. Since then, the village of Betschdorf has become the capital of “grey and blue” pottery. The characteristics of stoneware are a hard, tight grain and low porosity. This porosity is moreover eliminated in the manufacture of betschdorf sandstone by the so-called "salting" process which, by fusing sea salt, covers the vases with a kind of vitrified coating similar to porcelain enamel and the makes it almost completely impermeable. By projecting sodium chloride into the baking oven at a temperature of 1250 degrees, this salt decomposes and gives by combination with the silicate of alumina which is the base of the clay a silicate of soda which attaches itself to the pieces subjected to firing in the form of an impermeable varnish and thus makes it possible to make the pottery unattackable to acids. Cooking takes several hours. Indeed, the rise in temperature must be slow and gradual.
L: 16 W: 16 H: 19