CHEMSECRETS2_original.PDF

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SE RETS

THE SECOND PART

Containing

illanyRareandExcellentand Medicines, Gholce Menstruumg

and lllfifSlE: Thetrue andonly way to Volatize the flxt salt of

Tartar

andto corporlf te Splrlt of Wiho, which tsAqua Sicca

ln forma Salis andls the trueVegetaule Menstruum.

Never before Published

LONDON

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CHYMICAL SECRETS

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A REAL AND TRUE WAY TO VOLATILIZ'E THE SALT

oF TARTAR, AIID CORPORATE SPIRIT OF WINE, AS

IT WAS WROUGITT BY A NOBLE PERSON BEYOND SEA,

AND BY HIM COMMUMCATED IINTO ME.

He took but lbj. of Tartar well calcined, and dissolned it in the air,

free from the sun, then filtered, and congealed in a glass vessel, then

he calcined it as the Dutehman doth (in the next process) to keep it glow-

ing hot for six or eigtrt hours; then dissolved it again in the air, and fil-

tered; congealed, and caleined as before. He repeated this ten tirnes,

then dissolved it in distilled vinegar (he used Spanisharrd Erenehvine-

gar;) the whole secret (as he saith) consisteth in well distilling of the

vinegar, which must be done in B. M, but it must be so gentle, that you

may receive the flegm by it self; and as soon as you perceive that the

drops come acid, change the recipierrt, putting on another, and then dis-

till the spirit with a stronger fire, so that you may tell eight or nine be-

tween every drop: Corrtinue distiJling until it become like a syrupr then

change the recipierrt again, and distill with a stronger fire until it begin

-l-

to smell of the fire, and that it be almost dry. Restifie this last and

strongest part by it self, and put it to the weaker partl fteeping the

flegm by it self for another use) and rectifie it together so often until

there remain not the least spot at the bottom of the glass after the dis-

tillations, which must be to dryness every time, and every time in a

clean retort: This is not a strong spirit of vinegar, nor need it be, but

this wiu do the work. Then take

vij. or viij. of your salt of Tartar

and dissolve it in as much of the said spirit, or more, as will dissolve

it; ret it stand, and it will settre some brack feces; then filter it, and

congeal, and calcine it as before, but not with so strong a fire; it must

be scarce red-hot, and one hour will suffice; grind it while it is hot, and

dissolve it again in new distilled vinegar as before, let the feces settle,

then filter it, congeal and calcine again as before. Repeat this, till it

leave no feces behind, which wilI be in seven or eight times, if you

have wrougtrt well; then when it is very dry, take 5

j, or it to make

a tryal, put it into a clean glass body, and pour upon it so much high

rectified spirit of wine, as will not only moisten it, but that it be very

thin; let it stand thus twent5rfour hours close stopped in a very gentle heat,

that it may be but blood-\iltprn! then distil with a gentle fire. If the spirit

stays, and the flegm come artray, then proceed with the whole parcel; but

if not, you must continue the dissolution in distilled vinegar, filtration,

coagulation, and calcinatior5 as before, until you find (by trying) that

the spirit stayeth with the salt, which it wilt do in a few tirnes: Then pro-

ceed with the rest of the parcel in the sarre manner as you did with the

-r.-

ounce; continue the irnbibitlon and distillation with spirit of wine so often,

till the spirit of wine come away as strong as it was put on. Then here

lyeth the secret, to sublime it: Dissolve the said salt of Tartar impre-

gnated in the flegm of yorrr distilled vinegar, or in a very weak spirit of

wine, using no more of the dissolnent than will dissolve it; shalce them

well together, and it will instarrtly dissolve all the best and finest part

of the salt of Tartar, and leane the course part of it, for that will not so

easily dissolve. Pour off the dissolution, and filter it, then put it into a

cucurbite, and disti[ off the flegm off the vinegar, or the weak spirit of

wine, and then will the dry spirit, or Aqua Stecaascend like the purest

isickles dry that ever you saur; and this is the true volatile salt of Tartar,

and spirit of wine, in fonna Sqlis, and is the vegetabLeMenet?uut4,which

will dissolve leaf O

ittto an Oylish substance in a very gerrtle heat.

The Tartar which remaineth in the bottom of this sublimation you

must put to that which was left undissolved by the fLegm of vinegar, or

weak spirit of wine, and proceed to fix more spirit of wine upon that, be-

ing first calcined, but not so long, nor with so strong a fire as formerly;

and then dissolve it once in the air, and it will leave more feces at this

time than at any tirne before; then filter and congeal, and dissolve it in

distilled vinegar as before. And now you shall do more in three times

than you did alt the tirnes before, for the Tartar is altered in its nature;

then proceed with it as before, imbibing with S.V. And thus you may fix

as much S. V. as you please, and sublime as many pure and clear crystals

as you please.

-3-

Note, That when your spirit of wine is fixed on the Tartar, it will be

as sweet as sugar; but when it is separated, as above-saidr the Tartar

will be of its old Nature, but fit to be impregnated again with much less

trouble.

THE DUTCH-MANS PROCESS OF VOLATILIZING SALT

oF TARTAR, ArlD CORPORITYTNG SPIRIT OF WrNE,

IS TTIUS:

He dissolveth his Tartar calcined in distilled rain p, and being set-

tled, filters and congealeth, then calcineth it for six or eight hours, so

that it be only glowing hot, and no more: Then powder it, and dissolve

it, filter, congeal, and reverberate, as before; and this he doth sixteen

or eigtrteen tirnes, until the Tartar settle little or no feces. Then tahe

four or eight ounces of it (or what you please) and put it into a cucurbite,

and pour upon it the best rectified spirit of wine, so much, that it may be

well moistened, but not to swim over it. Then he digesteth it in R. M.

for a day, and then gently distills it off, but the spirit of wine ascendeth,

and will not stay; when it is dry, he puts the spirit of wine back again upon

it, and distilleth as before; and this he doth so often (twelve or fourteen

times) and then it vrill hold the spirit of wine, and the flegm will come

arnay: This he doth with new spirit of wine; and when he findeth that a

pretty quarrtrty is congeal.ed with the Tartar, he grinds it (being very dry)

and mixeth it with three parts of good Bole-Armony, and puts it irrto a re-

tort, and distilleth a spirit from it by degrees of fire, forcing it strongly

at last, and it will be a yellow spirit, which he deflegmeth once, and then

_a-

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