Fig. 2 of Plate 88 shows another type of red, also classed as _lang yao_, which has the same peculiarities of texture as the _sang de bœuf_, but the colour is more of a crushed-strawberry tint, and has in a more marked degree that thickly stippled appearance which suggests that the colour mixture has been blown on to the ware through gauze. This is probably the _ch’ui hung_ or _soufflé_ red mentioned by Père d’Entrecolles in connection with the _yu li hung_. The same glaze is often found on bowls, the colour varying much in depth and the base being usually covered with a crackled green glaze beneath. This crackled green is a very distinctive glaze, highly translucent and full of bubbles, like the red _lang yao_, and it is sometimes found covering the entire surface of a vase or bowl and serving as a background for paintings in _famille verte_ enamels. It seems, in fact, to be the true green _lang yao_, and one is tempted to ask if it was not in reality intended to be a _sang de bœuf_ red glaze from which a lack of oxygen or some other accident of the kiln has dispelled all the red, leaving a green which is one of the many hues produced by copper oxide under suitable conditions. These conditions might well be present in such an enclosed space as the foot of a bowl; and if they happened to affect the whole of the piece, what more natural than to trick out the failure with a gay adornment of enamel colours? On the other hand, what is commonly known as green _lang yao_ is the brilliant emerald or apple green crackle which has already been discussed on p. 102. But why this colour should be connected in any way with the Lang or any particular family is a mystery. The method of producing it is transparently obvious--a green enamel laid over a stone-coloured crackle; and there are examples of all periods from the Ming down to modern times. Indeed, the modern specimens are only distinguished with the greatest difficulty from the old. * * * * *