Since the drinking-glass forms so important a part in the history of our native glass, perhaps it may be well to turn for a moment to consider the process by which a vessel of this sort is made, the more so as we are told by a high practical authority that in the manufacture of a wine-glass every principle of glass-blowing is illustrated (H. J. Powell, _Principles of Glass-making_, 1883). Wine-glasses, says Mr. Powell, may have either a ‘straw shank or stem’ pulled out from the substance of the bowl itself, or more often a ‘stuck shank’ made from a separate piece of glass subsequently added to the bowl; again, the foot may be either blown or cast. I will take as an example a wine-glass with a ‘straw shank’ and a blown foot. ‘The glass for the bowl is first gathered and blown to the required shape. Upon the centre of the base of the bowl, which is still attached to the blow-pipe, a small quantity of molten glass is skilfully dropped from the end of a working rod [the pontil]. Part of the added glass is formed into a small button by the grip of the spring tool [procello], and the residue is pulled out into the stem. In the meantime a smaller bulb has been blown and its extremity fixed to the end of the stem from which the button has previously been removed. The smaller bulb is severed in the midst and the cup-shaped remnant adhering to the stem is reheated, opened by the insertion of one point of the spring tool, and by rapid rotation thrown out into a disc or foot by the agency of centrifugal force.’ The pontil is now attached to the foot by means of a seal of molten glass, and the upper bulb (the future bowl of the glass) ‘wetted off’ from the blowing-tube by the application of a moistened iron. The glass, held by the pontil attached to the foot, is completed by reheating the severed edges of what is now the bowl, cutting them even with the shears and rounding them by a second exposure to the fire. The now completed wine-glass is finally separated from the pontil by a jerk and taken to the annealing oven. A rough edge remaining where the pontil was attached is at the present day invariably smoothed by grinding; not so, however, in the case of the older glasses, and this is a point to be noted by the collector. In Germany and Bohemia the rough edge of the bowl after shearing is ground even on the wheel instead of being rounded off in the furnace, and foreign-made glasses may be often distinguished by their more angular rim.