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