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
Jasperware "dipped" (or "Jasper dip") respectively. The undyed body was white when fired, sometimes with a yellowish tinge; cobalt was added to elements that were to stay white. Named after the mineral jasper for marketing reasons, the exact Wedgwood formula remains confidential, but analyses indicate that barium sulphate is a key ingredient. Wedgwood had introduced a different type of stoneware called black basalt a decade earlier. He had been researching a white stoneware for some time, creating a body called "waxen white jasper" by 1773-74. This tended to fail in firing, and was not as attractive as the final jasperware, and