Creamware cheap, good-quality, mass-produced creamware to Europe had a similar impact on Continental tin-glazed faience factories. By the 1780s Josiah Wedgwood was exporting as much as 80% of his output to Europe. Creamware is made from white clays from Dorset and Devonshire combined with an amount of calcined flint. This body is the same as that used for salt-glazed stoneware, but it is fired to a lower temperature (around 800 °C as opposed to 1,100 to 1,200 °C) and glazed with lead to form a cream-coloured earthenware. The white clays ensured a fine body and the addition of flint improved its
Jasperware @ 36s. per lb, which being too dear to mix with the clay of the whole grounds". By 1829 production in jasper had virtually ceased, but in 1844 production resumed making dipped wares. Solid jasper was not manufactured again until 1860. Early dark blue was often made by dipping a body made from the solid light blue. In the best early pieces the relief work was gone over, including some undercutting, by lapidaries. The artists used for jasperware cannot always be identified, as they are not named on pieces they designed. As well as the Flaxmans, father and son, Wedgwood