[Illustration]
[Illustration]
Simple methods of balancing a milk-jug and tea-cup respectively are
shown in Figs. 17, A and B. In the first illustration the cork is placed
inside the handle of the vessel, in which position it should fit with
moderate firmness, so as not to slip, and then two knives are thrust in,
one from each side of the handle, between the cork and the cup itself,
when the cup may be balanced upon any fixed point. In the second a cork
is fixed into the handle, as before, and into the cork the prongs of a
fork are fastened, holding the fork in such a position as to bring the
centre of gravity below the point of suspension. The cup may then be
balanced as before.