12 in. rim diameter. The heights would be about the same or a little
Rim types. The rims of the large cooking-pots are
well developed, and may be divided into six groups:
1. Rounded on top, flanged outwards and undercut
2. Flat on top, flanged outwards, sometimes slightly
downbent, outer edge sharply squared and not undercut (26A, 26C, 27, 36,
50, 55 and 67).
3. Flat on top, flanged outwards and downbent, outer
edge sloping inwards below and undercut (38).
4. Top bevelled on inner slope, expanded on both
sides, outside thin and squared, inside thin-edged (26B).
5. Top broadly bevelled on inner slope, with internal
beading, outside thin and squared (35).
6. Thickened rim, with slight internal bevel, outside
squared (31 and 57) or undercut (41).
Decoration. The decoration on cooking-pots comprises
simple motifs made while the pot was being turned on the wheel, or added
separately after removal from the wheel:
1. Linear zones of combed lines on the body (35).
2. Applied finger-pressed strips diagonally on the
Bases. The convex or sagging base usual on the
cooking-pots is represented only twice (1 and 32A). The first is caked
on the inside surface with a thick layer of a black substance,
presumably burnt food.
Ware. Pour main varieties of ware may be distinguished
among the cooking-pots:
1. Coarse laminated grey ware with stone grits (37).
The superficial grits have weathered out, leaving the surface pitted.
2. Sandy ware with a free admixture of soft white
shell. The white material occurs as small flakes which have often
dissolved out, leaving the surface pitted (rim group 2 and a sherd, 68).
3. Fine sandy ware with smoothed, slightly harsh
surface (rim groups 2, 3, 4 and 5).
4. Coarser sandy ware with a free admixture of
rounded quartzite granules, which give the surface a lumpy texture (rim
DISHES (Fig. 5, 10-13)
The dishes or bowls are in two sizes, about 11 in. diameter
(13) and about 20 in. diameter (51) respectively. They have convex bases
(13), as on the cooking-pots.
The rims conform with the rims of group 2 of the cooking-pots. They are
broadly flanged outwards, squared or rounded outside, and are either
level (58), downbent (51), or sloping upwards and outwards