The development of a whiteware body had been a goal of ceramicists across the globe for hundreds of years, who looked to create a pure surface on which to display innovative and captivating decoration. Maiolica, delft, and faience (tin-glazed earthenwares) were all European efforts in this endeavor. English potter Josiah Wedgwood developed his pearlware glaze in 1779 as a white-ware alternative to his wildly popular creamware, or ‘Queen’s ware.’ The glaze, named “Pearl White” by Wedgwood and his partner, Thomas Bentley, had a slightly blue tint from cobalt, especially visible in the recesses of the molded design elements of this bough pot. Unlike creamwares, pearlwares were almost always decorated rather than left plain, pointing to the whitewares’ function as a canvas for in-vogue designs. This bough pot has been covered in a brown slip and decorated with molded white acanthus leaves, lending a subtle Neoclassical air to the vessel.