tip of the finger, and, on withdrawing the hand, the same position is retained till it is again raised or depressed.

The explanation is simple. The engraving shows

that the head part of the frame is between two pieces of iron; and the whole mystery of the beautiful smooth movement is, that it is so formed that, as the frame is moved up or down, there is a pressure against both sides, and the elasticity contained in iron causes resistance sufficient to hold the weight of the bottle at whatever elevation it has been placed or left. The operation may be performed as quickly as by hand, and far better.

I would recommend that one of these, or a better one, if it can be found, should be, not only in all wine merchants', but in every gentleman's cellar; for if he is in the habit of drinking wine, he will save a glass out of every bottle, and will not have the rest displeasing to the eye and the palate, as is so

frequently the case. It ought to be firmly fixed in a table in the outer or inner cellar, on a strong pillar, as in No. 2, high enough for any decanter; and it is an improvement to have a candle attached

to the frame on the opposite side, so that, in moving the frame, the bottle is seen through, and the state of its contents observed from the beginning to the end.

Since the days of rivalry about old port, the long discussions upon its merits, and the rule that the gentleman alone could, and should decant his wine, little attention, comparatively, is paid to this subject;

but there is no wine whatever, white or red, that is not greatly deteriorated in value by being drunk without being decanted. All form a deposit, and (excepting sparkling) the only others I would name as not injured in taste and appearance are, port that has been many years in bottle, and is bright and full of bees-wing, and very old white kinds, whose particles have become crystallized by age.

Many a bottle of claret or other French wine, which would have been much liked if it had had time for repose, and had been then carefully decanted, is condemned, solely because it has been badly treated.' I may mention here, that not only ought all wines to be decanted, but this ought to be done two or three hours before they are to be used, because they require time for the flavour to be evolved and developed. This is still more necessary when the bottles come out of a cold cellar.

Along with the decanting machine, it would save much trouble if all the requisite tools were hung up beside it, so as to be ready for use. These are, a glass funnel, which ought to be curved, so that the wine may pour down the side, and not splash into the middle of the decanter; a champagne opener, for removing the wire; a corkscrew; a brush, for brushing off the dust, &c., which collects about the top of the cork; a strong knife, for cutting corks, string, &c.

There is also an article which is seldom seen, though it should be in general use, as it is scarcely

possible to decant well without it; for it is inevitable that when a bottle containing liquid is turned down, the air will force itself in, and thus cause a gurgling and disturbance, until sufficient liquid has passed out to let it enter without difficulty. This instrument is what I call an Air-conductor, in the form of a bent hollow tube. By placing

AIR-CONDUCTOR FOR DECANTING.

the tip of the finger very tightly upon one orifice, and inserting the other end in the bottle till it reaches the small vacuum in the upper shoulder when a little slanted, and then removing the finger, the air rushes into the vacuum, exerting a pressure on the liquid which causes it to flow in a steady continuous stream. The accompanying sketch shows what it is like.

One observes even the most experienced men, in carrying bottles, hold them horizontally; and baskets are made for laying them in this position, when they are to be moved. Owing to.the empty space thus left in the upper shoulder, it follows that when the

bottle is moved the liquid also moves with it, from one end to the other. It seems much better, therefore, on taking the bottle from the bin, to change it very gradually and gently to the perpendicular; since it is almost impossible there can be any motion when it is thus steadily held.