BOOK XII.
Previously I have dealt with the methods of
separating silver from copper. There now remains
the portion which treats of solidified juices; and
whereas they might be considered as alien to things
metallic, nevertheless, the reasons why they should
not be separated from it I have explained in the
second book.
separating silver from copper. There now remains
the portion which treats of solidified juices; and
whereas they might be considered as alien to things
metallic, nevertheless, the reasons why they should
not be separated from it I have explained in the
second book.
Solidified juices are either prepared from waters
in which nature or art has infused them, or they are
produced from the liquid juices themselves, or from stony minerals. Sagacious
people, at first observing the waters of some lakes to be naturally full of juices
which thickened on being dried up by the heat of the sun and thus became
solidified juices, drew such waters into other places, or diverted them
into low-lying places adjoining hills, so that the heat of the sun should
likewise cause them to condense. Subsequently, because they observed that
in this wise the solidified juices could be made only in summer, and then
not in all countries, but only in hot and temperate regions in which it seldom
rains in summer, they boiled them in vessels over a fire until they began to
thicken. In this manner, at all times of the year, in all regions, even the
coldest, solidified juices could be obtained from solutions of such juices,
whether made by nature or by art. Afterward, when they saw juices
drip from some roasted stones, they cooked these in pots in order to obtain
solidified juices in this wise also. It is worth the trouble to learn the pro
portions and the methods by which these are made.
in which nature or art has infused them, or they are
produced from the liquid juices themselves, or from stony minerals. Sagacious
people, at first observing the waters of some lakes to be naturally full of juices
which thickened on being dried up by the heat of the sun and thus became
solidified juices, drew such waters into other places, or diverted them
into low-lying places adjoining hills, so that the heat of the sun should
likewise cause them to condense. Subsequently, because they observed that
in this wise the solidified juices could be made only in summer, and then
not in all countries, but only in hot and temperate regions in which it seldom
rains in summer, they boiled them in vessels over a fire until they began to
thicken. In this manner, at all times of the year, in all regions, even the
coldest, solidified juices could be obtained from solutions of such juices,
whether made by nature or by art. Afterward, when they saw juices
drip from some roasted stones, they cooked these in pots in order to obtain
solidified juices in this wise also. It is worth the trouble to learn the pro
portions and the methods by which these are made.
I will therefore begin with salt, which is made from water either salty
by nature, or by the labour of man, or else from a solution of salt, or
from lye, likewise salty. Water which is salty by nature, is condensed and
converted into salt in salt-pits by the heat of the sun, or else by the heat
of a fire in pans or pots or trenches. That which is made salty by
art, is also condensed by fire and changed into salt. There should be as
many salt-pits dug as the circumstance of the place permits, but there should
not be more made than can be used, although we ought to make as much
salt as we can sell. The depth of salt-pits should be moderate, and the
bottom should be level, so that all the water is evaporated from the salt by
the heat of the sun. The salt-pits should first be encrusted with salt, so
that they may not suck up the water. The method of pouring or leading
sea-water into salt-pits is very old, and is still in use in many places. The
method is not less old, but less common, to pour well-water into salt-pits, as
was done in Babylon, for which Pliny is the authority, and in Cappadocia,
where they used not only well-water, but also spring-water. In all hot
countries salt-water and lake-water are conducted, poured or carried into
salt-pits, and, being dried by the heat of the sun, are converted into
by nature, or by the labour of man, or else from a solution of salt, or
from lye, likewise salty. Water which is salty by nature, is condensed and
converted into salt in salt-pits by the heat of the sun, or else by the heat
of a fire in pans or pots or trenches. That which is made salty by
art, is also condensed by fire and changed into salt. There should be as
many salt-pits dug as the circumstance of the place permits, but there should
not be more made than can be used, although we ought to make as much
salt as we can sell. The depth of salt-pits should be moderate, and the
bottom should be level, so that all the water is evaporated from the salt by
the heat of the sun. The salt-pits should first be encrusted with salt, so
that they may not suck up the water. The method of pouring or leading
sea-water into salt-pits is very old, and is still in use in many places. The
method is not less old, but less common, to pour well-water into salt-pits, as
was done in Babylon, for which Pliny is the authority, and in Cappadocia,
where they used not only well-water, but also spring-water. In all hot
countries salt-water and lake-water are conducted, poured or carried into
salt-pits, and, being dried by the heat of the sun, are converted into
zoom in
zoom out
zoom area
full page
page width
set mark
remove mark
get reference
digilib