Modern magic : A practical treatise on the art of conjuring. . rs it to his right by thetourniquet, keeping the right hand closed as if containing it, anddropping it from the left into the pochette on that side) is consider-ably larger than the neck of the bottle. This, in a natural way, wouldbe rather a difficulty, but to a magician it will give very little trouble, fhave only to squeeze the ball a little (he lifts the bottle with the lefthand, at the same time slipping the little finger underneath it, to pre-vent the red ball beneath it falling, and holding the right hand an inchor two above
Modern magic : A practical treatise on the art of conjuring. . rs it to his right by thetourniquet, keeping the right hand closed as if containing it, anddropping it from the left into the pochette on that side) is consider-ably larger than the neck of the bottle. This, in a natural way, wouldbe rather a difficulty, but to a magician it will give very little trouble, fhave only to squeeze the ball a little (he lifts the bottle with the lefthand, at the same time slipping the little finger underneath it, to pre-vent the red ball beneath it falling, and holding the right hand an inchor two above it, works the hand as if compressing the ball), and itgradually becomes smaller and smaller, till it melts completely intothe bottle. He opens the right hand, and shows it empty, imme-diately afterwards shaking the bottle, and allowing the ball beneath torattle slightly. The ball is now in the bottle, as you see 5 the nextstep is to get it out, and it is rather difficult to do this without at thesame time allowing the wine to escape. However, we will try. I. 43° MODERN MAGIC. have no doubt that by a strong effort of will I shall be able to manageit. He now takes the bottle between his hands, holding it so thatthe two little fingers are beneath, and after a little shaking, allows theball to drop, as if through the bottle. This may be varied by holdingthe bottle with the left hand only, and striking the mouth with thepalm of the other, allowing the ball to drop at the third stroke, pro-fessedly expelled by the compression of the air. Second Method.—The balls used in this instance are five in num-ber, two large, one of each colour ; two small, one of each colour,and one (a trifle larger than these latter), of which one half is red,and one half white. The decanter is replaced by an ordinary winebottle (see Fig. 258), prepared as follows:—A tin tube, a, threeinches in length, closed at the bottom, but openat the top, is made to fit within the neck (justso tightly, that it cann
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Keywords: ., bookcentury1800, bookdecade1880, bookpublisherlondon, bookyear188
