Small water-baths are the more convenient, because they may be placed any where, and removed at will. They soon become cold. The bottles are taken out when the water is sufficiently cool to allow of the finger being put in, and thus the operation is terminated. The utensils which furnish the third apartment for the preparatory process consist of 1. Rows of bottle-racks round the room. 2. A reel for the iron wire, to be used for binding the necks of the bottles and other vessels. (_Fig. 1._) 3. Shears and pincers for tying on the corks. (_Fig. 6._) 4. Machine for twisting the iron-wire after it has been divided and cut to a proper length. (_Fig. 2._) 5. Two instruments forming a lever, and used for compressing, and as it were biting the corks. (_Fig. 3._) 6. A bottle-boot or block, standing on three legs, and provided with a strong bat for corking. (_Fig. 5._) 7. A stool standing on five legs, for tying on the corks. (_Fig. 4._) 8. A sufficient quantity of linen bags, for covering the bottles and other vessels. 9. Two stools covered with leather and stuffed with hay, in order to shake the bottles upon them, and in that way force a greater number of peas and other small substances into the bottles. 10. A press for the juice of plants, fruits, and herbs; with pans, vessels, sieves, and every thing else that belongs to it. Besides my laboratory, consisting of these articles, I have fitted up three apartments. The first, for preparing vegetables: it is furnished with dressers all round. The second, for storing up and preparing all kinds of fruit. The third is a cellar, furnished with bottle racks, for rinsing and setting by the bottles and other vessels, as in a store-house. I have the precaution to keep the bottles and other vessels I may want, ready rinsed at hand. I am also supplied with an assortment of corks, compressed and bit in the instrument already described. When every preparation is thus made, the process is half done. The principle by which all alimentary substances are preserved and kept fresh, is invariable in its effects. The result in particular experiments, depends upon the fitness of each individual application of the principle to the substance which is to be preserved, according to its peculiar qualities; but in every case, the exclusion of air is a precaution of the utmost importance to the success of the operation: and in order to deprive alimentary substances of contact with the air, a perfect knowledge of bottles and the vessels to be used, of corks and corking, is requisite. § III. _Of Bottles and Vessels._