Category Archives: Archaeology

In Review: Some of our Blog Post Links

Interested in archaeology? There is a lot of information even on this website alone. Looking for something specific, here are some past blog posts that might be of interest. Artifacts Typologies Buttons Eighteenth Century Buttons and More on Eighteenth Century … Continue reading

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Wrought Nails

by Melissa Hallman – CART Archaeological Intern Very rarely can you excavate a historical site of a standing, or formerly standing structure and not come away with nails or nail fragments. Just to be clear, these fragments rarely look like … Continue reading

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Ground Stone

by Colleen Boyle – Archaeological Technician “Ground stone” is a broad term used to describe a prehistoric stone tool that has been shaped through the process of grinding, polishing, pounding, drilling, chipping or other methods of breaking down rock with … Continue reading

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In 3D

As noted in our most recent CART Biweekly, last month Dr. Bernard Means, Director of the Virtual Curation Laboratory at the Virginia Commonwealth University, 3D scanned and animated some of Fairfax County’s recently excavated artifacts. In 2014, Dr. Means scanned … Continue reading

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Manganese-Mottled

by Elizabeth Paynter – CART Lab Director Manganese-mottled ceramics became popular in the late 17th century and reduced in popularity by the middle 18th century. They were produced in both Staffordshire, England and Buckley, Wales. The yellowish to brownish lead … Continue reading

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The Shape of a Point

by Elizabeth S Paynter  – CART Lab Director There are many characteristics that help categorize a projectile point and identify what time period it was created. Projectile points are in part defined by their shape, specifically looking at the shape of the … Continue reading

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“Cauliflower” Ware

by Elizabeth Paynter – CART Lab Director Often called cauliflower or vegetable ware, this creamware ceramic is defined by the introduction of a rich green glaze and molded vessels that imitate the shape or attributes of fruits and vegetables. Most often these … Continue reading

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