Wash-bottles for distilled water should be made from flasks of about 750 cc. capacity and be provided with gracefully bent tubes, which should not be too long. The jet should be connected with the tube entering the wash-bottle by a short piece of rubber tubing in such a way as to be flexible, and should deliver a stream about one millimeter in diameter. The neck of the flask may be wound with cord, or covered with wash-leather, for greater comfort when hot water is used. It is well to provide several small wash-bottles for liquids other than distilled water, which should invariably be clearly labeled. TRANSFER OF LIQUIDS Liquids should never be transferred from one vessel to another, nor to a filter, without the aid of a stirring rod held firmly against the side or lip of the vessel. When the vessel is provided with a lip it is not usually necessary to use other means to prevent the loss of liquid by running down the side; whenever loss seems imminent a !very thin! layer of vaseline, applied with the finger to the edge of the vessel, will prevent it. The stirring rod down which the liquid runs should never be drawn upward in such a way as to allow the solution to collect on the under side of the rim or lip of a vessel. The number of transfers of liquids from one vessel to another during an analysis should be as small as possible to avoid the risk of slight losses. Each vessel must, of course, be completely washed to insure the transfer of all material; but it should be remembered that this can be accomplished better by the use of successive small portions of wash-water (perhaps 5-10 cc.), if each wash-water is allowed to drain away for a few seconds, than by the addition of large amounts which unnecessarily increase the volume of the solutions, causing loss of time in subsequent filtrations or evaporations. All stirring rods employed in quantitative analyses should be rounded at the ends by holding them in the flame of a burner until they begin to soften. If this is not done, the rods will scratch the inner surface of beakers, causing them to crack on subsequent heating. EVAPORATION OF LIQUIDS