This column originally appeared in the January 13, 2012 edition.
From the creative genius of the early German immigrants, and the wonderful natural clay deposits of Minnesota, comes some of the finest of all collectable stoneware. Difficult to find, it is cherished by those who do manage to find “Red Wing” stoneware (named for the small town on the Mississippi where the factories were located).
Practicality and durability were the key elements in the utilitarian items produced at the Red Wing Stoneware Company in the late 1800s. Units for food storage were the mainstay of the company who produced salt glazed bowls, crocks, and jugs for use in the agrarian economy of the day.
Aided by their direct access to the river barges on the Mississippi River, which allowed for transport to a large area of the Midwest and Northwest U. S. and Canada, the company grew rapidly. In 1906 they merged with a group of other pottery companies located in the city of Red Wing to form the “Red Wing Union Stoneware Company.” By the early 1900s the little company that had started with only 4 potter’s wheels had become the largest pottery company in the United States.
Early pieces of their salt glaze pottery are characterized by a clay body of grey or tan with a pocked surface and a cobalt bird or flower pained on the front. These highly desirable pieces were produced by one craftsman who saw the piece through from beginning to completion. This process was replaced in the early 1900s when the company industrialized. Assembly lines replaced individual craftsmen, new molds were introduced and the original salt glaze was replaced with Bristol glaze.
After World War I, the public interest in stoneware waned. To keep abreast of the times Red Wing changed their name to “Red Wing Potteries Inc.” and modernized their lines of production. Collectors watch for butter churns, water coolers, dinnerware, vases and statues from this time frame of 1920-1940.
An innovation of note from this era came in the early 1930s when Red Wing introduced several patterns of hand-painted dinnerware. These lines continued till the mid-50s when the lines were converted to hotel and restaurant dinnerware. Factory production ceased in 1967 and for several years Red Wing operated only as a showroom for existing pieces. Although the factory reopened in 1996 and continues today, new pieces are of little or no interest to collectors.
Hand-turned Beehive crocks, double handled jugs, and cobalt decorated pieces from before 1900 are always in high demand. The crocks and jars from this era have two easily identifiable characteristics. A heavy rounded rim and “ears,” or handles, that have been formed by a triangular piece of clay that was hand applied and bent into a slight arch with a downward curve are characteristic. Since less than 20 percent of all the early salt glaze pieces were marked, these common traits will aid you in identification.
To fully understand the many mergers, marks and name changes of what is referred to collectively as “Red Wing” you will need to do your homework. A great place to start is www.wisconsinpottery.org or check out your favorite book store for a selection of stoneware research books and pricing guides. Until next time . . . Linda
Linda Kennett is a professional liquidation consultant specializing in down-sizing for seniors and may be reached at 317-258-7835 or lkennett@indy.rr.com
