The works of the highly experienced and famous chymist, John Rudolph Glauber

by Johann Rudolf Glauber

For all the stalks that spring forth after are small, and quite unfit to bring forth Corn. So then, seeing that many stalks are to break out at one and the same time out of one grain, if an eminent multiplication is expected to follow, then verily ’tis even necessary that some help be administred to that same grain afore it be put in the earth, that so it may plentifully grow and be speedy, in presently sending forth even at the very beginning, good store of stalks.

The Countreymen know not any thing serving to such an operation but onely Dung; but I do even now again say as I have often done afore, that this effect of the usual and common multiplication ariseth not from the Dung it self, (as being but the outside Husk) but from that sulphureous Salt that lies hidden in the Dung. Hence it is, that by how much the purer and better the Salt is so much the speedier and more efficacious an operation ariseth therefrom. If then, that such a Salt can be made by Art, which performs the same that Dung does, it altogether follows that we are able to do the same without Dung, and that far better than by Dung, in which the salt is so much dilated, and which (by the benefit of Art,) we contract into a narrow compass.

I hope the well minded Reader will not be displeased that I use so many words here, about the stinking Dung of Animals, because I can’t indeed use in this place any other manner of speaking, seeing I intended the laying open of this thing, and therefore am I even compelled to speak of the same: For he that minds the publication of any thing, cannot do it, unless he speaks of the same. And although that Dung may seem to some finical Men a very contemptible thing, yet notwithstanding it is the onely and principal Medium, by the help whereby our daily Bread and the necessary sustaining of our Bodies is had. But as for the stinking Dung of Animals, I even remit it to the Dunghill, and return to my Sal Mirabilis.

LXXXV. Whether or no a thousandfold encrease may be had of Corn by the Sal Mirabilis.

Melt one or two pounds of Sal Mirabilis in a Crucible, then throw in some Coals and dissolve them, and reduce them by Solution into a red and fiery Stone; which matter being compounded by melting of them both, beat into Powder and pour thereupon common Spirit of Wine, that it may wax red by extracting out the Tincture. Pour this out into another Vessel, and pour on other Spirit upon the aforesaid matter. And this pouring on and canting off, is to be repeated so often till all the redness is extracted. By this extraction you shall get a sulphureous Salt, fit to steep or macerate Corn withall; because it agrees very well to the properties of that Salt which sticks hidden in the Dung of Beasts: Now I use Spirit of Wine to the extraction for this cause, for that it hastens the germination or budding of the Seeds even as well as the Salt doth, and enricheth it with an emission of many Stalks. But yet your Spirit of Wine must not be over strong, for then it would hinder the faculty of growing, the which thing even the Salt will also do if too great a quantity thereof be added to the weaker Spirit of Wine, because it would by burning up the Seed, be an impediment to the faculty of the Seeds growth. It is therefore necessary that a good regard be had (in those operations) to a due measure. For an overmuch access of any thing is wont to be no less hurtfull than a defect or clearly wanting of the same.

This is the preparation of the Sal Mirabilis, necessary for the macerating of Corn, that so it may produce many Stalks; now follows the true and genuine use thereof in macerating of the same.

LXXXVI. The true and right way of macerating Corn in the Sal Mirabilis.

There are several kinds of Corn, and of these various and different sorts. Hence is it, that one Seed is longer a macerating than another is; and that because one becomes soft sooner than doth another, or attracts humidities to it self quicker than another, so that regard is to be well had to the difference thereof. Rye and Wheat are encompassed with thin Skins, and therefore are the sooner macerated, Oats require a longer time, and so doth Barley which has a yet harder Husk than the Oats hath, and therefore requires a longer time for its maceration. But as touching these things, every one may find them out by his own understanding and often experience, because it is impossible to mention all things so clearly and perspicuously. But this is a general rule, your Corn is to be so long left in steep, untill you may easily bite it a pieces, for you must beware of softning it too much, for then it would presently putrifie, and by that its putrefaction corrupt and spoil all the growing faculty. But experience will instruct you far more commodiously and more perfectly herein, than a larger description can.

LXXXVII. The true and right way of sowing your macerated Corn in the Earth.

Any one may easily conjecture that if the Corn macerated by the aforegoing way, be sown in the Fields the usual way and so thick as the Husbandmen are wont to do, it will not succeed because of the overmuch thronging and thickness by which the Corn would hinder each other and so choak themselves. This incommodity therefore is to be prevented, and such macerated Grain to be thinly sown in the Fields that they may have room for the freeness of Air, and so may grow up and not spoil each other by a mutual suffocation.