Flambe glazes, termed "sang-de-boeuf" (ox blood) were in use by the Chinese from the 11th century, and the effect was achieved by using copper oxide as a colouring agent and firing the object in a reducing atmosphere. In the 18th century the red glaze often accumulated on the shoulders of vases and bowls, reproducing the effect of coagulated blood. Sometimes the glaze was often slightly streaked, or included blue bleeds and wares with these features were prized by collectors in the 19th century. European potters were not able to master the technique until the early 20th century. The Royal Doulton company employed the potter Bernard Moore, who had been experimenting with flambe glazes for many years, as a consultant and they were able to produce their first flambe wares in 1904.
A large Chinese flambe vase, Republic era, mid to late 20th century, a substantial ovoid vase with a broad waisted neck and raised on a conforming circular foot and having distinctive deer head handles, with a rich over all sang de boeuf glaze mottled with
A Chinese porcelain brush pot, qianlong period, mid to late 18th century, a beautiful and rich sang de boeuf glazed pot of compressed ovoid form with a small cream rim and raised upon a low circular ring foot. Height 5 cm. Diameter 10 cm
Chinese sang de boeuf lidded jar, 20th century or earlier. Height 24 cm. Illustrated in Allen’s Introduction to Later Chinese Porcelain, fig. 71b, p. 138. Provenance: Tony Allen’s Antiques, circa 1995; Dr. John A. and Louise Gray 'Mark and
Three Chinese miniature vases, 18th century, 19th century, and 20th century, including a small mirror black double gourd vase, a small peach bloom jarlet, and a sang de boeuf bottle vase, apocryphal Kangxi mark to the base. Height 10 cm max, Provenance: Dr
An old Chinese sang de boeuf glazed brush pot of tall mildly waisted open cylindrical form, striking red exterior glaze thinning at the top rim, pale glaze to the interior. Height 15.5 cm, diameter 14.2 cm
An old Chinese 'sang de boeuf' glazed vase, ovoid body, flared neck, the rich red glaze with a purple tinge towards the top rim, some fritting at base where glaze has stuck during firing. Height 21.5 cm
Chinese Langyao-type sang de boeuf vase, 18th or 19th century, decorated with deep red tones thinning to a mushroom colour at the mouth and pooling on the high foot, off-white glazed base, exposed foot rim burnt dark brown, with associated wood stand. Heig
A group of three Chinese snuff bottles and two snuff dishes, early 20th century. Consisting two crackle glazed bottles with amber coloured glass stopers and a sang de boeuf snuff bottle, the two dishes decorated with exterior scenes against a white ground.
A Chinese double gourd vase and a water pot. Bearing Daoquang mark (1821-1850) / bearing Guangxu mark (1875-1908), the undulating vase all glazed in song de boeuf and includes a squat pot also glazed in song de boeuf. Stamped to base. Height 23 cm. Diamete
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