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 yellow probably coming from a salt of antimony, and black from iron oxide. Other colours sometimes appear, including white used as the main body colour, with applied reliefs in one of the other colours. The yellow is rare. A few pieces, mostly the larger ones like vases, use several colours together, and some pieces mix jasperware and other types together. The earliest jasper was stained throughout, which is known as "solid," but before long most items were coloured only on the surface; these are known as "dipped" or "dip". Dipping was first used in 1777, Wedgwood writing that "the Cobalt