Round

This is a simple body style featuring "C" shaped handles and a distinctive rim with a recessed line running just under the rim. Pieces flare out a bit at the top of holloware pieces and then taper down to the lightly smaller base.

A body style by Wick China Company, Erie features medium ribbing emanating from the upper body of serving pieces down to the base. The pitcher has a low flared spout and a "C" shaped handle.

This is a simple yet refined body style with bands of floral-embossed ribbon circling the base and rims of holloware pieces. The edge is rimmed with a chain of fleur-de-lis, symbols of an ancient kingdom.

Almost a Wdgwood trademark, the Daisy & Tulip rosette is prominent on the steeple finial and the arch of the handles. In this round body style, Wedgwood flanked the rosette with stylized tulips.

Registered in 1877

Developed by Wallace and Chetwynd, Gently Panelled has lines that divide the body of its serving pieces into four lobes. The front and back lobes protrude further out than do the side panels. The bracket handles sport beeding along each handle side, and the steepled finial is quite impressive. The Tea Leaf motif is more like two leaves and a bud and very streamlined.

This predecessor of Tea Leaf ware is tastefully decorated with several pomegranite motifs interspersed with leaves and sprigs, all in lustrous copper. The classical form is typical of this period.

This fancy body style features a bulging, bulbous mid-section with ring handles that attach just above the bulge and face downwards. The ring finial is shaped with a somewhat clover shaped opening. To date, only two sugar bowls and a plate have been discovered.

Embossed Lily-of-the-Valley designs cover the body surface forming a frame for the Tea Leaf motifs. This is undoubtedly one of Shaw's most beloved styles. Some accessory pieces, especially parts of chamber sets, are found with copper lustre bands but no motifs.

Hanging Leaves is an embossed body style depicting leaves at the base of vertical ridges which divide the holloware pieces into four sections. Tea service pieces are gently flared to a low bulbous waist, then indent sharply to the shaped base.

The bodies are "dimpled." Items such as the chamberpot and soap dishes are dimpled on from two to four sides. Sometimes the dimpling extends right through the tea leaves!