“The mixture undergoes a very curious change of colour while in the ovens. When put in it is greyish white, and during the process of burning it becomes successively brown, green, blue, violet, red and white, in the order named. These changes are, according to Guimet, due to oxidation. The brown appears with the blue flames due to the combustion of the sulphur, the green just after the sulphur flames have ceased, and the blue is first formed at a temperature of about 700°--i. e. a bright red heat. If, after this, heat be still applied and air freely admitted, the mixture becomes first violet, then red or rose coloured, and finally white. When this white body is heated to redness with carbon or other reducing agents, the red, violet, blue, green and brown colours (according to the amount of reducing agent employed) may sometimes be reproduced, though the reaction is by no means a certain one. “If brown ultramarine be removed from the oven, and allowed to remain exposed to the air, it immediately takes fire and burns to an inferior blue colour. The same thing occurs with the green body. Even if the brown product be completely cooled before being exposed to the air, it will, as soon as the air is allowed to reach it, get hotter and hotter, until it is glowing, when it will burst into flame and become blue. Attempts have been made to preserve the brown colour, which is of a beautiful chocolate tint, but have always failed. In one instance, when this was tried, the colour was put immediately into water, and treated like the ordinary blue variety, and as long as it was kept moist no change was apparent. After being washed and wet ground the moist powder was put into a cask, where for some time it was allowed to remain undisturbed. At the end of about three weeks it was noticed that the mass was hot, and on being turned out of the cask and broken up it was found to be at a glowing heat in the interior. “After the oven has been fired for several hours, it is carefully closed at every point where air might enter, and allowed to cool for four or five days. The exact length of time during which the ovens are fired, and the amount of air admitted, depend upon various circumstances, one important one being the state of the weather. Thus, on a dull, foggy day, when the draught in the chimney is not good, a longer time is required. Of course, no rule can be given for this, and it is the experience required in the management of the oven that makes the manufacture so difficult to carry out successfully, the early efforts of a manufacturer not unfrequently resulting in the loss of a whole ovenful of raw material. As soon as the oven has cooled, the crucibles are taken out, and the contents of each are turned out in a solid mass, which must be carefully cleaned with a knife of any badly burned portions, and afterwards broken up and thrown into a cask along with the contents of other crucibles.