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

by Johann Rudolf Glauber

There are many Songs in the praise of Wine, but Ale is not celebrated with any ditty, though it be never so good. Upon this account therefore the noble Juice of Wine is not undeservedly preferred before all the rest, provided it has its due generousness and excelling goodness. But if it be not good, ’tis wholly expedient to help it, lest by keeping its Sourishness and waterishness it perish. But filthy covetousness bears too great a sway upon mortals, insomuch that there are too many to be found that would rather pour water to their Wine and spoil it, than better it by abstracting of the water.

I have often heard the complaints of Vineyard Masters in those Seasons, in which they have had whole Cellars full of small and poor Wines, which have not arrived to so much ripeness as to be able to be sold and transported into other Countries. Hence comes it to pass, that if they lie a long while and be not drunk up, they degenerate more and more, and become exceeding poor, and at length corrupt by lying and so perish for altogether; unless it happens by chance that some years of a more happy Vintage do succeed, with which more noble Wines they may mix their small ones, and so sell them off, but yet with a poor profit, because the Merchants are not wont to buy midling Wines, but the very best of all. But they may have noble Wine every year by that means that I have shewn. For if one eighth part of water were extracted from the Wine, it might have the name of good Wine. But now if a fourth part of that water should be taken away thencefrom it would become far more excellent, for a little water is able to make a most noble Wine smaller and more base, a tryal whereof you may make as follows.

A Hogshead of rich Wine, containing some six Renish Oma’s or Aulms, costs an hundred imperials; yea [sometimes] more, an hundred Duckets; Now if you take thencefrom one eighth part of the measure, and put in the room thereof one eighth part of water, you will find by the tast, that its goodness is so much diminished, that that Vessel will be scarcely valued at fifty imperials. But if a quarter part be taken away, and so much water put in its room, any one may easily conjecture that such a Vessel filled with such Wine will be hardly judged worth twenty imperials.

So then by this way that I have told, any Wine might be brought to such a nobleness by taking away one fourth part onely of its water, that a Vessel which afore would have yielded but twelve imperials, will afterwards yield three times the price.

By all this that hath been spoken may any one easily conclude the truth of the true Alchymy, and what incredible benefits may be reaped thencefrom. From this ground I say, that that delicate sup of Wine which I have here taught the preparation of will so inflame many, even of the enemies of Alchymy, that they will for the future put their hands to the Coals, and try to get thereby such a delicate Magnet, and to have it by them.

This Magnet will also help not a few Alchymists themselves that are in straights and want, and afford them a good Cup of Wine; whose Vineyards, House, and all their substance, the smoak and hot fire hath already driven up the Chimny, and [in lieu thereof] this cold fire will recover them again with no contemptible increase. For this Leap-year 1660 is the first year since the World’s Creation, in which the miserable Coal-blowers may arrive to a way of getting their Bread, if they will but stretch out their hands. And that I may be here well understood, I don’t onely mind the concentration of Wine, for there are other most profitable uses to be found out of these cold fires; which time will manifest.

It seems good unto me to add by way of an overplus (because I have taught the making of a Cup of good Wine, and there is a great familiarity ’twixt Wine and Corn,) the showing away how one may get a most delicate sort of Bread and of an excellent savour, that so he may be furnished with the choicest of Food and Drink.

Let some part of the water be extracted by the cold Magnet out of new Milk, that it may be made better than the common Milk. This would be a most excellent nutriment for the sustaining of Infants, whose Mothers die too soon. For every Infant cannot bear raw Cows Milk; and if the superfluity of the Water be removed by boiling, the Milk (not brooking much boiling) doth easily tast of the fire, which would not be if it were freed of its water by the oft mentioned Magnet, for it would remain sweet, and be of an excellent Tast. With this fat Milk, moisten your Wheat Meal, (which must be of the best) in the stead of water; and let the Bread be baked, and without doubt the Bread will be of an excellent Tast, which could not be by the common baking, although that Butter were added thereunto. One may feed upon this Bread alone, without Cheese and Butter, because the Cheese and the Butter are with the Milk in which they lie hidden, added unto the Bread. Such Bread is strong nourishment and far better for filling and nourishing than the common; and in eating thereof one may easily commit excess, because it notably pleaseth the Pallat by the sweetness of its tast. For so it happened on a time to me, for eating such Bread as was made up with fat Sheeps Milk I exceeded a mediocrity in my eating. But verily this is wont to happen to such as in their eating and drinking, abuse the delicate Meats and Drinks, and so fall into the hands of the Physicians, because indeed the most Diseases do arise from too much fulness and surfeiting. And therefore good reason is it that a most special regard be had to a mediocrity and temperance in all things.

XCVIII. How the Water attracting Magnet may be serviceable to Physicians.

In my opinion a Physician may very well examine the Urine of the Sick, and Anotamize the same, and that more easily than by an external bare aspect or looking-on onely, if, viz. he separate and take away therefrom a part of the water by the Magnet. For by this means he will discern a great difference betwixt the one and the other part, and know the causes and properties of Diseases; and that far better and more certainly than by a bare outside view, after the Gallenical fashion, or by the weight, and by Distillation according to the custom of Paracelsus and Turnheiser; But I leave it to every ones pleasure to enquire which of these three ways is to be preferred.