The necessity for covering the biscuit with glaze to stop the absorption of liquids or greasy substances, which would find their way into its interior and would stain it, is so obvious, that I do not think it necessary to dwell on the importance of this operation. I have stated already that it was used by the Egyptians and Assyrians, who knew most of the saline mixtures by which white and coloured glazes could be obtained; but these, which for the greatest part were alkaline silicates, could not have resisted the action of time as they have done, if a certain amount of silicate of lead had not made them permanent. They found this material in the sulphide of lead, which by the silica it contains, or that which it meets on the body of the ware, gives a glaze, which stands exposure to damp better than any other. That this mineral was used in remote antiquity, proofs are numerous. I recollect, amongst others, some small shalti, or sepulchral figures, made in Egypt more than two thousand years ago, of which the red parts, such as the faces and hands, have been glazed in this way. My opinion is, that it was used by the Greeks, in connection with the black oxide of iron, to produce the black colour used in the decoration of their vases, and it might some day prove that it was an indispensable material in the preparation of the red smear, which is the characteristic feature of the Samian ware. At all events it is with this single material, stained with metallic oxides, that the Arabs glazed their rich-looking pottery, and the same was used afterwards for our encaustic tiles and our common pottery, from the time of Elizabeth down to the middle of the last century. Lately, however, the science of making glazes has considerably improved, and a variety of new substances have been introduced. To prepare a glaze is one of the most delicate operations possible, and failures are attended with most serious consequences. The conditions to be fulfilled are many. It must not be too fusible nor too hard, either of which conditions would make it dull or apt to craze; and it must be transparent, otherwise the colours underneath would not be clear. It may happen that a glaze which apparently seems good when it comes out from the oven, will craze when a few months, or perhaps years, have elapsed. Generally, the less alumina that there is in the biscuit, the easier is the adaptation of the glaze, and this accounts for the soft porcelains being easier to manage in this respect than ordinary earthenwares.