Tureen in enamelled creamware, very finely painted with specimen flowers taken from The Botanical Magazine by William Curtis, published 1794; the finial is in the form of a lotus flower.
Flowers are White leaved indigo and Gibraltar candy-tuft
Flowers are from The Botanical Magazine; Or, Flower-Garden Displayed, by William Curtis, 1794. Colour of GBT has been changed from white to purple.
These dishes were traditionally attributed to Wedgwood but Wilson, Davenport, Neale & Co., Swansea, and Cambrian also produced dessert sets in this style. It seems more likely to us to be Davenport. Unmarked.