•78

THE

SIXTH BOOK

O F

Natural Maoack •

Of counterfeiting Precious Sones.

Thi Proem b.

F Rom the adulterating of Metals , we (hallpass to the counterfeiting of Jewels. 7 hey areby the fame reason^ both -Arts are of kin, and done by the fire. And it is no frauds faithPiiny/o get gam to live by: and the de fire of money hath so kindled the firebrand of luxurythat the most cunning artifis are sometimes cheated. They are counterfeited by divers ways ,either by cutting Jewels in the middle , and putting in the colours, and joynmg them toge-ther ; or else by giving a tinflnre to Crystal that is all one piece , or counterfeiting Crystalby many ingredients ; ar we shall attempt to make true Jewels to depart from their propercolour, and all of them to be so handfomly coloured , that the) may shew hhjc natural Jewels.Lafily,J(hall shew hew to make Smalt of divers colours.

Chap. I.

Of certain Salts used in the composition of Gems.

E wil first set down certain operations, which are very necessa-ry in the making of Gems, lest we be forced to repeat the fameAnd first,

thing over again

How to make Sal Soda.

The herb Kali or Saltwort is commonly called Soda: grinde1 this Soda very small, and sift it into powder: put it into a bra&i Cauldron and boil it, pouring in for every pound of Soda, a fir-kin of water. Let it boil for sour hours, till the water be consumed to a third part.Then rake it from the fire , and let it stand twelve hours, while the dregs settle tothe bottom , and the water becomes clear: then drain out the water with a linnencloth, into another vessel, and pour frelb water into the Cauldron : Boil it again,and when it is cold, as before, and all the dross setled, filtrate the clear water outagain: Do as much the third time, still having a care to try with your tongue, whe-ther it be still salt. At last, strain the water, and set it in an earthen vessel over thefire, keeping a constant fire under it, until the moisture being almost consumed, thewater grow more thick, and be condensed into salt ; which must presently be takenout with an iron ladle; and of five pound of Soda, you will have one pound of salt.

How to make Salt of Tartar.

Tal^ the lees of old wine, and dry it carefully ; it is commonly called Tartar: put itinto an Alimbeck, made in such fort, that the flame maybe retorted from the top,and so augment the heat. There let it burn, you will see it grow white; then turnit with your iron tongs, so that the upper part which is white may be at bottom,and turn the back up to the flame: when it hath ceas'd sraoaking, take it out,andbreak part of it, to see whether it be white quite through, for that is an argumentof the sufficient burning; because it oftentimes happens , that the outside onely isburned, and the rest of it remaineth crude. Therefore, when it hath gained the co-