Two French barrel-shaped terracotta jars with yellow glaze - glazed on inside and halfway down the outside - would have been used to store food.
The idea is the same as for the more famous large Confit Jars - they were filled with freshly cooked food in the summer when there was plenty to be had and then the jars would have been stood in water troughs to preserve for the less rich winter months. The lower half of the exterior was left unglazed to allow the water to soak in and keep the temperature down.Circa 1900
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