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Marache, Valérie
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document
Investigation into the industrial production of porcelain in the Vieillard and Cie manufactory (Bordeaux, France, 19th century)
Abstract
During several decades of the 19th century, the French Vieillard and Cie manufactory produced porcelain, among other things. Recently, throughout archeological excavations in Bordeaux (France), waste dumps of the Vieillard and Cie factory were discovered and have provided significant quantities of porcelain fragments. Before this archeological discovery, the share of porcelain production remained almost unknown. As a matter of fact, the quantity of pieces produced was significantly underestimated. The reasons are multiple and include the fact that: (1) in most cases porcelain is not decorated and (2) it would seem that porcelain generally does not have a stamp. Consequently, archeological excavations in the ancient factory area and representative sample collection allowed us to explore the evolution of the porcelain production in Bordeaux. The present research focused on the technical evolution of the porcelain productions during different chronological periods of the factory life. In order to do this, a group of twenty-eight sherds, which are representative of three successive production periods of the manufactory between 1851 and 1895, were analyzed. In most cases, their dimensions allowed us to recognize the shape and the use of the original objects (vase, isolator, saucer…). A multianalytical characterization was performed using a combination of methods that included chemical and mineralogical analysis (SEM-EDS, PIXE and XRD). The chemical composition and the microstructure of porcelain body and glaze were investigated in order to collect information on ceramic characteristics and production technology. The results allowed us to establish two compositional groups, which differ both in the composition of glazes and bodies. It should be noted that the distinction between the different periods could be explained by the modification of the flux nature. To conclude, hypotheses about body and glaze recipes were formulated and the data obtained were compared with the available information in the 19th-century treatises.