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FRANCISCAN MARKS, PACKING TIPS, DAILY USE and CARE INFO

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FRANCISCAN MARKS

Identify the hallmark on your Franciscan Ware.
This is not a comprehensive guide of all the hallmarks that were used by Franciscan.
They did use more marks than the examples here during the 1950's 60's and 70's.
These marks were used on the embossed hand decorated patterns.

You can visit "www.gmcb.com" for a more complete hallmark list and information on Franciscan pottery.

Below is the exact url address to the marks page.

http://www.gmcb.com/franciscan/html/library/brochures/brochure_factory_marks.htm

PRODUCTION  PERIODS

1940 - 1947



1948 - 1949

Note employee number under hallmark.
The round "Franciscan Ware" mark with out the "Hand Decorated" was also used with an employee number.

 

1949 - 1953

 

1953 -1958

There were other marks used in the same style of these two during this period.

 

1958 - 1960

The beginning of the "TV" mark.
Note location of the C and R in top right of "TV", ink was changed to brown.
Black sample is for better viewing.

 

1963

In January 1963 the "Gladden McBean & Co" was removed from the top edge.
There was just the striped edge all the way around until July then "Interpace" was added to the top edge.
The "TV" design was used with various forms of  "Interpace" on the top edge up until 1971.

     1971 - 1978 

If you do not see your mark in the marks shown above, your piece was more than likely made after 1971.
There were several marks used in the 1970's, this is just one of the many used.
Note the "Flying F" mark has "Interpace" this was dropped in 1979.

  

Used AFTER 1979



In 1984 USA Production stopped. Franciscan was then made in England.
Any Franciscan with "Made in England" was made after 1984.

If this has been helpful please click on the yes button below.

You can visit "www.gmcb.com" for a more complete hallmark list.
As well there are tips on daily use and care of your Franciscan Ware in the microwave, oven and dishwasher.
There is information on health issues dispelled concerning "Lead" too.


PACK IT TO GET IT THERE.

YOU as the packer are your best insurance. To guarantee safe arrival of fragile items you should make sure......

  1. The fragile item should be wrapped in bubble wrap or tissue till you can not feel any of the item edges.
  2. Wrap teapot, cookie jar or sugar bowl lids seperately. Each piece being shipped should be protected from touching another piece in the box.
  3. The box should be sturdy and big enough that it will give it at least 2 to 3 inches between the box and wrapped item on all sides.
  4. Then put at least 2 to 3 inches of packing material, styrofoam peanuts, dry popcorn or bubble wrap into the bottom of the box. The box usually gets dropped or piled label side up.
  5. No crinkled newspaper, heavy objects can make crinkled newspaper compress and allow movement.
  6. Place the item in the center of the box leaving room for a couple of inches of packing material around the sides.
  7. Finish it off by topping it with a couple of inches of packing material.
  8. Close the box and make sure the item is not moving, if it does, add more packing material.
  9. REMEMBER, if the item can move, it can and more than likely will be damaged.
  10. Mark the outside of the box "FRAGILE GLASS", it may help with the shippers.
If you have packaged the item properly, you can ship with USPS, UPS, FedEx or any other carrier you choose, contrary to popular belief, they all handle the packages the same, like a bag of potatoes. It is not the shipper, it is the packer that can insure it actually gets to its destination. Hopefully this advice will help others receive the fragile items they have purchased in one piece.

You can visit "www.gmcb.com" for a more complete list of hallmarks.
As well there are tips on daily use and care of your Franciscan in the microwave, oven and dishwasher.
There is information on health issues dispelled concerning "Lead" too.

If this has been helpful please click on the yes button. 

         Thank you for taking the time to view this guide.             


Guide ID: 10000000001232112Guide created: 06/23/06 (updated 10/06/08)

 
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