The construction of other furnaces is his next subject. They were built of brick and of an elongated quadrilateral plan, divided into two stories by an arched floor, pierced to allow of a free circulation to the heat; the upper chamber, which is higher than the lower, is furnished with four small openings on the upper part of either side (_vedette_) and nine similar ones in the vaulted roof; the lower chamber has a well or depression sunk about one foot beneath the surface to receive the ashes from the fire, and both it and the upper one have an arched opening or feeding door (_bocca_) at one end. The dimensions usual at Castel Durante were six feet long by five wide, and six high, but in Venice they were larger, for, says Piccolpasso, “I have seen one at the house of Mº Francesco di Pier ten feet wide by twelve long, outside, having three openings to feed the fire.” In the upper chamber the wares are placed for baking, the finer sorts being enclosed in the seggers (_case_) piled one above another, and the coarser arranged between, supported by pieces of tile, &c. and so packed as to fill the chamber as much as possible without impeding the free current of the fire. This is the first baking, and at the same time the pigments, prepared as previously described, are submitted to the action of the fire in the upper part of the furnace. The opening to the upper chamber is then roughly bricked and luted up, leaving only a small orifice (_bocchetta_) in the upper part. The small lateral openings (_vedette_) are also closed, and those in the roof loosely covered with pieces of tile. The vases containing the mixture of sand and _feccia_ for making the _marzacotto_ are then placed upon each other under the furnace at the further end (probably in the lower or fire chamber). All being prepared, and invoking the name of God, “uso Christiano,” with the sign of the cross, take a handful of straw and light the fire made of well-dried wood placed in the lower chamber, and which must be gradually increased for four hours, taking care that it is never pushed too much, lest the pieces run or become too hard to receive the glaze. The furnace should be of a clear heat all throughout and so continued for about twelve hours, drawing away the ashes from below with the “cacciabragie” or rake. When sufficiently baked let the fire burn out, and remove the cinders that all may become cool.