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<p>[QUOTE=&quot;Any Jewelry, post: 423748, member: 2844&quot;]A gorgeous vase, mmarco.</p><p><br /></p><p>Dating these is difficult. As always, the devil is in the detail.</p><p>I only have information from some old books, but maybe there is some more floating around the www.</p><p>So here it goes, with info from Mrs Willoughby Hodgson&#039;s book &quot;How To Identify Old Chinese Porcelain&quot;, published in 1907:</p><p><br /></p><p>- &quot;A genuine piece of this kind can always be identified by the shading. If looked at carefully in a good light, a bottle or vase of old &quot; Sang-de-boeuf &quot; will be found to shade at the neck to a yellow red ; lower down the red becomes a ruby tinge, and at the foot brownish red. The glaze is crackled.&quot;</p><p>I don&#039;t see this on yours, but I do see crackling on the inside, which suggests some use and age.</p><p>- Around the base there is no white peeping out from underneath the red, like in the early Sang-de-boeuf or Lang Yao wares.</p><p>- &quot;The glaze in a genuine piece is never run, as in the case of more modern specimens (where it will sometimes be found to have formed tears).&quot;</p><p>This is what you see just above the base of yours. Mind you, this is modern in 1907, which would be antique now.</p><p>- &quot;The base is glazed over either in apple green, grey, or pure white.&quot;</p><p>Yours is pure white.</p><p><br /></p><p>Just a note: I have seen authenticated pieces with no glaze on the base, so I don&#039;t know if the base should always be glazed.[/QUOTE]</p><p><br /></p>

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