BONE CHINA
Around the end of the 18th century, an Englishman named Josiah Spode developed a new formula for china that incorporated the use of calcined bone ash. Considered by most to be the finest of porcelain products, bone china is stronger and more translucent than the basic porcelain and "fine" varieties.
There are five main dry ingredients that go into the final mix: Bone ash, China clay, Ball clay, Flint, Feldspar
Usually there are two colors of bone china. The sale of white china products comprises about 80 percent of its total sales; ivory-colored china makes up the remaining 20 percent.
Although certain additives or pigments are necessary to get the ivory color in the finished product, in the slurry state, both clays appear to be slightly gray. To differentiate the final mix for the ivory from that of the white, green vegetable dye is added to the ivory mix.
The vegetable dye will eventually burn out in the kiln. If the dye isn't added, there's no way to distinguish one clay from the other. It also helps to avoid getting the two clays mixed together.