I'm working on a research project that deals with smashed European bottles in northern Chile. I'm going to perform micro probe analysis on the bottles, which will identify the chemical formula of each the bottles. I plan on using this information to find out the manufacturer and the date of manufacturer but I have a couple questions. Does the chemical composition or "recipe" of antique bottles differ? For example, is the chemical composition of a late nineteenth century Dutch bottle different from a late nineteenth century English bottle? Do you know any books that talk about the chemical composition of bottles? Any help would be greatly appreciated!