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Later in the 20th century, lot's of people started to use it when they shouldn't really have and we have an influx of Royal this's and that's. This stems from around 1850, as does the British diamond shaped kite registration mark. - 3 footed, faux handled 'blue & white' glazed pot:- Hi am confused .new to all of this.... Variation of Standard Royal Worcester mark on stag head vase Variation of Standard Royal Worcester mark on stag head vase:- I am puzzled about this large stag-head vase (12" tall) that I bought recently at an antiques …The ox bone in the bone china makes it actually harder and more translucent as well as whiter than European porcelain, but because it is fired at a slightly lower temperature, actually the two bodies are probably just as strong as one another. When did our nobility start ennobling our nicest porcelain marks?Well, after 1850 is the date you are looking for..... Then only a few fab firms had the privilege of warrants yet some didn't bother to use it in their names (Wedgwood, Coalport, Paragon for example). Surely the term bone china must be as ancient as the hills? Bone china was invented in 1799 (by Spode) but the term didn't actually come into general usage until the 20th century. - 3 footed, faux handled 'blue & white' glazed pot Masons Ironstone or Regency Ironstone?Derby, like Worcester became porcelain marks specialists.A fancy old solid looking plate, or pitcher, or cup (not transluscent or thin) with no pottery marks and a crackled old glaze over blue & white or Imari (chinoiserie) patterns is likely to be Staffordshire early to mid 1800's (unless it's a modern Chinese fake, in which case it will more than likely have a crusty old-looking made-up mark).There was no true porcelain being made in the UK until the 1750's despite desperate attempts to make the white gold.

Organised marking of wares for marketing reasons only became standard in the Victorian era of the mid to late 19th Century.

Early marks were dots and squiggles, on splendid earthenware chinoiserie before the elaborate cartouches of the Victorian mid-period began to trumpet proud ownership.

English china production has a long history going back several hundred years. Historically there were three main centres of production where the combination of resources were readily available.

Staffordshire, Worcestershire and Derbyshire fitted the bill and so became the centres, the former being the biggest.

It took 40 years for the English to catch up with the Germans.

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Staffordshire came into its own in 1799 when the firm Spode developed a stable recipe for bone china porcelain. Meantime, Derby amalgamated with the famous London firms of Chelsea and Bow, who had moved lock, stock and barrel to Derby in 1784.