Bristol Green Glass Water Jug

Victorian

Circa 1850 | England

An antique nineteenth century Bristol green glass water jug with a wide round body, pouring lip and applied handle, with a ground pontil scar to base. The jug is of an attractive green colour (see The Gen). It’s much rarer to find a Bristol green jug than it is to find wine glasses or decanters from the era as jugs were difficult to produce (see The Gen).

DIMENSIONS: Height to top of handle 14 cm, Width 18 cm.

CONDITION: In very good condition; wear consistent with an antique age and use, such as fine scratches and marks which do not impact on the jug’s visual appeal.

REFERENCES: For examples of similar blue and green jugs see Coloured Glass, Derek Davis, New York, C.N. Potter, 1968, p. 54.

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THE GEN

“Bristol had become a major centre for glass manufacture. Although coloured glass had been made all over Britain, not least around Birmingham in the 1750s and ’60s, the numerous glassmakers in Bristol seemed to specialise in the use of colour. As a result, the name of Bristol is closely associated with deep blue glass in particular … a lot of coloured glass probably was made in the Bristol area, and the name has become synonymous with all English coloured glass. Green was the most popular colour for luxury wineglasses at the beginning of the nineteenth century. The simple conical shaped bowls were raised usually on a short stem with a single bladed knop, and sets were supplied with similar coloured decanters, usually sold in threes. Amethyst was a difficult colour to control, but also proved popular. Pale blue, amber and even red were added to the repertoire early in the nineteenth century, but deep blue remained by far the most popular.” (Antique Glass, John Sandon, Antique Collectors Club, 1999, pp 94–95)

“Because of the relative difficulty involved in their production: jug handles were applied after the bodies had been finished, producing stresses and weaknesses in the glass. Jugs tend to be rarer than decanters or carafes.” (Millers Glass Antiques Checklist, Millers, 1994, Mark West, p. 152)

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