- May 9, 2012
- Primary Interest:
from this website, http://www.oldantiquepottery.info/rrpco.htm:
"In 1900, Frank Ransbottom and his brother started a pottery company in Roseville, Ohio to make stoneware and pottery. By 1916 Ransbottom Pottery was the largest producer of stoneware jars in America. Around 1920, they merged with Robinson Clay Products Co. who created bricks and tiles. The name was changed to RRP Company (to reflect both initials) and product lines expanded to include gardenware in addition to their art pottery and functional goods. The company was able to endure through the great depression and was in business until 2005, when it finally ceased operations. Since RRP Co no longer exists, it fairly assured that their pottery will become more collectible and valuable in the future."
from an etsy post:
"The crown marks from the two companies are very similar, but the crocks produced by RRP have the crown impressed into the clay. ~ the crown mark on this crock is not impressed into the clay, thus dating it from 1900-1920's "
There are no other markings on the crock besides the crown with the 6 in it. AND, that crown does not appear to be impressed into the clay. So, I am guessing it is also from 1900-1920's. That being said, @releventchair , this would have been from my Polish Grandmother, so sausage in fat.
A description of....Something related I'm guessing.
When a weight is mentioned it does not mean special made just for crocks.
Nor uncommon that a regular plate (dinnerware type) would be placed on top of the stuff in the crock and then weighted with a clean rock. Or maybe even a brick.
Another reason to look over rocks /stones now when encountered for one with unique just right qualities..
Gee. If only there were stones and rocks in your region of the country!
Oh , description , right...
Use these Polish Fermentation Crocks to make healthy, probiotic vitamin-enriched foods full of nutrients and natural enzymes. Traditional sauerkraut, kimchi, kombucha, pickles – these crocks do it all and even can be used to brine olives and ferment beets, onions, beans, carrots, peppers and other vegetables. Crafted by skilled artisans from local clay deposits in a region of Poland known for excellent ceramics, each of the heavy earthenware pieces are fired at a temperature of more than 2,000°F and finished with a deep reddish-brown sienna glaze. Included stone weights keep vegetables under their fermenting liquid during fermentation. Fill the water channel with water to create an oxygen- and mold-free environment to promote lactic-acid vegetable fermentation. Each pot is lead- and cadmium-free, and intended for long-term food storage.