In ancient times, the ovens, intended to hold few pieces, were very small; but as the potters became more experienced, the sizes were gradually increased, and now-a-days some of them are not less than 19 feet in diameter. The quality of fuel had, of course, a great deal to do with their mode of construction. Now, however, that coals are acknowledged to contain more heat, and to be cheaper than wood, the ovens are generally built in a cylindrical form, with several mouths or feeders disposed at equal distances on the outer circumference, the upper part being covered by a semi-spherical dome or vault, to keep the heat inside and reverberate it downwards. This construction is very simple, the only complication being in the arrangement of flues under the bottom of the oven, so as to throw into that part a portion of the heat, which otherwise would be liable to accumulate towards the top. The firing must be conducted very slowly at first, to prevent a too sudden evaporation of the damp, which would cause the splitting of the goods. This being done, the heat is raised gradually, care being taken to feed the mouths with fuel as quickly as it is consumed. It requires an experienced fireman, to see that one part of the oven does not get in advance of the other. He manages this by throwing in a certain quantity of air through small openings in the brick-work, which are shut or left open according to circumstances. Whatever may be the construction of the oven, the quantity of air mixed with the gas produced by the combustion of fuel causes the atmosphere to be reductive of oxidizing; which means that the different materials submitted to the heat would, in consequence of an abundance of carbon, have a tendency to be deprived of their oxygen and return to a metallic state, or that by firing in presence of an excess of air or carbonic acid, they would be kept in a high state of oxidation. It is fortunate that all classes of English pottery, without exception, require, or are not injured by, an oxidizing fire, which is the most economical way of firing, since by it all the gases are completely burnt inside the oven without any waste of fuel. By a better application of this principle, Messrs. Minton have introduced a new oven, in which the fuel is so completely utilized, that it requires only one half of the usual quantity of coals, besides doing away with the dense smoke, which is the annoyance of the district.