height; this Spirit abounds in the Salt I told you of, part of which
may easily enough be separated by the way I use in such cases, which
is, to put the Liquor into a glass Egg, or bolthead with a long and
narrow Neck. For if this be plac'd a little inclining in hot sand,
there will sublime up a fine Salt, which, as I told you, I find to be
much of kin to the Volatile Salts of Animals: For like them it has a
Saltish, not an Acid Salt; it hisses upon the Affusion of Spirit of
Nitre, or Oyle of Vitriol; it precipitates Corals Dissolv'd in Spirit
of Vinager; it turnes the blew Syrup of Violets immediately green; it
presently turnes the Solution of Sublimate into a Milkie whiteness;
and in summ, has divers Operations like those that I have observ'd in
that sort of Salts to which I have resembled it: and is so Volatile,
that for Distinction sake, I call it _Tartari Fugitivus_ [Errata: Sal
Tartari Fugitivus]. What virtues it may have in Physick I have not yet
had the opportunity to Try; but I am apt to think they will not be
despicable. And besides that a very Ingenious Friend of mine tells me
he hath done great matters against the stone, with a Preparation not
very much Differing from ours, a very Experienc'd Germane Chymist
finding that I was unacquainted with the wayes of making this salt,
told me that in a great City in his Country, a noted Chymist prizes it
so highly, that he had a while since procur'd a Priviledge from the
Magistrates, that none but He, or by his Licence, should vent a Spirit
made almost after the same Way with mine, save that he leaves out one
of the Ingredients, namely the Quick-lime. But, continues _Carneades_,
to resume my Former Discourse where your Curiosity interrupted it;
Tis also a common practice in _France_ to bury thin Plates of Copper
in the Marc (as the French call it) or Husks of Grapes, whence the
Juice has been squeez'd out in the Wine-press, and by this means the
more saline parts of those Husks working by little and little upon the
Copper, Coagulate Themselves with it into that Blewish Green Substance
we in English call Verdigrease. Of which I therefore take Notice,
because having Distill'd it in a Naked Fire, I found as I expected,
that by the Association of the Saline with the Metalline parts, the
former were so alter'd, that the Distill'd Liquor, even without
Rectification, seem'd by smell and Tast, strong almost like _Aqua
Fortis_, and very much surpassed the purest and most Rectifi'd Spirit
of Vinager that ever I made. And this Spirit I therefore ascribe to
the salt of the Husks alter'd by their Co-Mixture with the copper
(though the Fire afterwards Divorce and Transmute them) because I
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