Creamware Staffordshire, according to one early historian, although this is disputed. The method involved first firing the ware to a biscuit state, and then glazing and re-firing it. Foremost of the pioneers of creamware in the Staffordshire Potteries was Thomas Whieldon. Although he has become popularly associated almost exclusively with tortoiseshell creamware, in fact he produced a wide variety of creamware. He first mentions ‘Cream Colour’ in 1749. The young Josiah Wedgwood was in partnership with Thomas Whieldon from 1754 to 1759 and after Wedgwood had left to set up independently at Ivy House, he immediately directed his efforts to the
Creamware resistance to thermal shock during firing, whilst flint added to the glaze helped prevent crazing. Creamware was first produced some time before 1740. Originally lead powder or galena, mixed with a certain amount of ground calcined flint, was dusted on the ware, which was then given its one and only firing. This early method was unsatisfactory because lead powder produced poisoning among the potters and the grinding of flint stones caused a disease known as potter's rot. Around 1740 a fluid glaze in which the ingredients were mixed and ground in water was invented, possibly by Enoch Booth of Tunstall,