In the mid-1700s, English potters developed a light- or cream-colored earthenware body that, when coated with a lead glaze, yielded wares with a glassy, shiny surface. Josiah Wedgwood continued to refine this pottery, which he later called “Queens’ Ware” because of a commission he received from Queen Charlotte in 1765. Many potteries produced these wares, employing numerous techniques to decorate them. To create the irregular blotches of color on this pot, the potter sponged the surface of the once-fired ware with metallic oxides before applying the lead glaze. A second firing to fix the glaze completed the process.

Considerably larger than a teapot, this vessel held punch, a popular, hot drink. Originating in India and brought to England by British sailors, punch derives its name from the Hindi word panch, or five, referring to the five ingredients: water, sugar, citrus, spices and spirits, usually brandy, rum or red wine. Punch, served to a group of guests from bowls or punch pots, was mainly the purview of men, and the ability to prepare the best punch was a point of pride. England imported wines from Spain, Portugal, Germany and the Canary Islands, which were decanted from casks to wine bottles.