Typology
POTS
"The Potomac Typological System" (Beaudry et al. 1983)
Owens Automatic Bottle Machine
patented in 1903, licensed to manufacturers in 1904, first production in 1905
Apollinaris Style
primarily a mineral water style, but was sometimes used for beer. Green, used in the 1870s and 1880s
Typological Dating
puts similar objects together in time and different stuff further away, based on the concept that style and form should change gradually over time for objects of the same function
Embossing
raised letters/designs on the surface of the bottle made by incisions in the mold
Collar/String Rim/Ring
refers either to the lower part of the finish or the whole finish
Frequency Seriation
requires a representative sample of artifacts that is functionally-identical, which aren't contemporary, and which don't come from a very wide-ranging area
Creating a Typology
requires complete or near-complete examples, especially in the early stages
Semi-Automatic Bottling Machines
some did exist in the late 19th century, but they were replaced by full-automatics in the early 20th century
Morhpo-Functional Typologies
take quantitative data (such as the proportions of ceramics) and qualitative data (such as forms) and correlate them with a function
Imperial Wine Styles
tall and slender, but had capacities over 950 mL
Mouth-Blown Seams
tend to be thicker than machine-blown ones
Body
that bit between the shoulder and the heel that has lots of beer in it
Resting Point
the bit of the bottom of a bottle which actually touches the table
Neck
the constricted part of the bottle between the shoulder and the finish
Christian Thomsen
the father of typological dating
Owens Automatic Bottle Machine
the first fully-automatic bottle-making machine
Bottles Made By Blowing In A Mold
the lip of these is hand-applied, so the side seams end below the top of the lip
Heel/Insweep Basal Edge
the low bit of a bottle where the bottle surves into the base
Hierarchical Dendogram
a diagram used to explain clusters of hierarchical categories
Petit Nord
a fishing zone in Newfoundland used by French fisherman
Mold Seam/Mold Line/Joint Mark
a raised line on the bottle that forms where the edges of the mold sections come together (seen on all machine-made bottles)
Seriation
a relative dating method in which assemblages from numerous sites, in the same culture, are placed in chronological order
Mug (POTS)
a single handled, straight-sided drinking vessel taller than it was wide, ranging from 1/4 pints to 2 qts in size
Cup (POTS)
a small handled drinking vessel of less than a pint in capacity
Push Up/Kick Up/Shove Up
a steep rise in the base that collects sediment, strengthens the bottle, and reduces its interior space (more common in older bottles)
Morhpo-Functional Typologies
a typology based on functional variation, made using a combination of documentary/historical data and archaeological assemblages
POTS
a typology regional to the Chesapeake area which uses terms that people were actually using to describe their ceramics
1906 Illinois Glass Company Catalog
a valuable resource for bottle typology because it includes names, sizes and illustrations of bottles
Representation of Types
absolutely vital: they ensure consistency in the type and allow you to emphasize what you consider important
Post-1870 Beer and Ale Bottle Colours
amber, aqua, colourless
Bottles Without Mold Seams
are freeblown, uneven, and with rough finishes -- date pre-1860
Bottles With Mold Seams but No Suction Scars
are generally machine-made bottles post-dating 1905, but some were made with earlier semi-automatic machines
Beer and Ale Bottle Shapes
are limited, because beer is high-pressure and tends to break anything that isn't cylindrical
Bottles With Mold Seams and Suction Scars
are machine-made bottles post-dating 1905
Functional Classifications
are often inexplicit, and descriptions of them are often lacking in detail
Bottle Parts
base, resting point, heel, push up, body, shoulder, neck, finish, collar, lip, bore, mold seam, embossing, sealed surface
Lager-Style Bottles
became unique in 1870, but before that they were similar to bottles holding other carbonated beverages like mineral water and soda, and could not be differentiated in any way
Four Types of Quart Bottle Styles
beer-style, wine-style, undersize beer-style and imperial wine style
Bottles Which Are Made in 3-Piece Molds
bottle half has no seams, there's a seam around the circumference at the shoulder, and two side seams up the shoulder ending below the top of the hand-applied lip -- 1840 - 1870
Ale Style
can be dip molded with a pontil scar or "squatty"
Typologies Used For Dating
can be pretty hard to define, because types are a point on a continuum -- change doesn't happen all at once
Early Ale, Stout and Porter Styles
can be recognized by pre-1870 manufacturing techniques since some of the styles survive to this day
Morhpo-Functional Typologies
can be very detailed with types and subtypes, allowing people to see small changing trends
Functional Classifications
can fail when people use things for stuff that wasn't their intended use
Morhpo-Functional Typologies
can standardize existing descriptive systems such as "tall," "medium," etc.
Mini-Automatic Bottler
created in 1915, converted old machines into automatic ones and made automatic bottlers much more popular
Frequency Seriation
creates battleship-curves
Contextual Seriation
dates assemblages based on the presence or absence of certain artifacts
Measures
denote the different size of, for example, a gallon when different alcohols and standards are used
Contextual Seriation
developed by Flinders Petrie in the late 1800s based on grave goods from Egypt
Finish
everything above the neck, including both the lip and the collar
Transition From Mouth-Blown to Machine-Blown Bottles
fairly long due to the expense of licensing and acquiring an automatic bottle machine
Stoneware Bottles
good because they completely protected against the light, but they were very heavy and it was hard to adjust the type of closure used on them
Undersize Beer Styles
had base diameter to body height ratios consistent with their larger cousins, but gradually narrowed over time and became more similar to wine-style bottles
Bore/Aperture/Orifice/Throat/Mouth
the opening in the top of the bottle
Morphometric Typologies
the quantitative analysis of form/morphology, emphasizing size and shape, which makes an attempt to be scientific
Bottles Made In Automatic Bottle Machines
the side seam runs through the top of the lip -- begins in 1905, common by 1920
Typology
the study of types, assigning objects/artifacts in categories according to physical attributes or characteristics
Sealing Surface
the surface where the closure and the finish come together to keep the bottle closed
Base
the whole bottom bit of the bottle, usually measured in diameter
1870
the year when pasteurization was invented
Morhpo-Functional Typologies
used by Amy St. John
Stoneware Bottles
used for beer in the 18th-20th century, being especially common on 19th century sites
POTS
useful because it was very explicit, while most people used subjective categories without explaining what they meant
POTS
uses both functional types and types based on capacity
Olive Jones 1986
uses capacity, date of manufacture, base diameter, body height and ratio of base to body to identify four styles of bottle in the quart range
Lip
variably used either for the extreme upper surface of the bottle or the entire finish
Transition From Mouth-Blown to Machine-Blown Bottles
was hastened drastically by the creation of the ABM in 1905
Transition From Mouth-Blown to Machine-Blown Bottles
was pretty much over by 1917 -- no more than about 10% of bottles and jars in the US were mouth/hand-blown
Four Types of Quart Bottle Styles
were distinct by the 1820s but may have been developing as early as the 1750s
Beer and Ale Bottles
were made of thick glass due to repeated handling and re-use
Shoulder
where the bottle changes direction between the body and the neck
Owens Automatic Bottle Machine
worked by drawing molten glass up into a mold, cutting it off, and pushing in air to create a hole
Petit Nord Fishing Station
had cooking pots everywhere at first, but later, in the 19th century, only in one area -- the creation of an industrial/domestic split which would not be visible without functional typologies
Wine-Style Bottles
have a high body height to base diameter ratio and are generally tall and narrow
Beer-Style Bottles
have a low body height to base diameter ratio and are generally wide
Beer and Ale Bottles
heavily standardized by creation and exportation of automatic bottling machines
Early 19th Century Beer Bottles
included a variety of dark glass styles
Typology
is in some ways always arbitrary (see Beaudry et al. 1983), used to facilitate communication, recognizing certain features as significant but disregarding others
POTS
is not a standard, all-purpose typology, but one that encourages archaeologists to think critically about why and how they assign certain names to certain artifacts
Consistency in Typology
just not a thing that always happens -- two people's systems may be completely incomparable
Dish (POTS)
larger than 10 inches in either diameter or length, can be either shallow or deep
Transition From Mouth-Blown to Machine-Blown Bottles
lengthened by worker-opposition -- they were being replaced by machines!
Saucer (POTS)
less than 7 inches in diameter, used for serving condiments or as small plates
POTS
links ceramic forms with identifications found in probate inventories and other historical documents
POTS
made distinctions of dish, plate, platter or saucer based on diameter and depth
Landmark-Based Morphometrics
marking "landmarks" on an object and then allowing a computer to measure them for you and do statistical shape analysis
Bottles Which Are Evenly Made But Have No Mold Seams
may have been spun in a mold, which was common 1900-1920
Body Height to Base Diameter Ratio
measured by Jones (1986) just by subtracting the base diameter from the heither
Frequency Seriation
more popular and time sensitive than the other kind of seriation
Typologies Used For Dating
must be based on types which did not remain popular for a very long time
Finish
named after how the top of the neck in a mouth-blown bottle had to be processed before completion
Probate Inventories
a count of all the things in a deceased person's estate
Stoneware Bottles
often imported -- if you see one in NA it probably came from Europe
Pre-1870 Beer and Ale Bottle Colours
olive, black, green, aqua
Drinking Pot (POTS)
one or multi-handed vessel, usually bulbous, ranging in capacity from 1 pt to 2 qts, often wider than they are tall
Plate (POTS)
7-10 inches in diameter, can be either shallow or deep
Early Ale, Stout and Porter Styles
Apollinaris, Ale, Porter , Stout
Bottle Styles
Apollinaris, Ale, Porter, Stout, Export Style, Champagne, Weiss (Narrow and Wide), Malt Extract, Stubbie and Steinie