An entire body of philosophy according to the principles of the famous Renate Des Cartes in three books, (I) the institution ... (II) the history of nature ... (III) a dissertation of the want of sense and knowledge in brute animals ... / written originally in Latin by the learned Anthony Le Grand ; now carefully translated from the last corrections, alterations, and large additions of the author, never yet published ... by Richard Blome.

CHAP. III. Of Salt.

I. Of the se∣veral sorts of Salt. THere be different kinds of Salt, which do vary according to the different places of their Generation. There is one sort of Salt that is dug out of the ground, and is called Salt Gem, which is either taken up with Sand, or cut out of Rocks. For there are Mountains of Salt in sever∣al places, where Salt is cut, as Stones out of a Quarry, and grows again. Not far from Astra∣can, there are 2 Mountains so vastly great, and so abounding with Salt, that tho' every day 20000 great pieces of Salt are cut out of them, yet they do not appear the least diminished, the same quan∣tity still growing up in the stead of that which was taken away. Another sort is that we call Sea Salt, which is made by conveighing the Sea∣water into certain Beds, where by the heat of the Sun it is turn'd into Salt, by the evaporation of its watry Particles. The last is Spring or Foun∣tain-Salt, which proceeds from Salt Springs or Well-water, and is boiled into Salt. All the difference between Salt that is dug out of the ground, and Sea or Spring Salt, is this, that the first of these, hath no watry parts mingled with it, and therefore doth not stand in need of any evaporation, as the other two sorts do.

The Reason of this difference is, because the water consists of 2 sorts of Particles, the one Flexible, the other Inflexible, which tho' they be confounded together, and constitute only one Body, yet do each of them retain their several Na∣ture; and are never so closely united, but that they may be separated by means of the Fire or the Sun. When therefore the Sea water, which hath been conveighed into Beds, yields Salt, this is not because the Particles of the water are coagu∣lated into Salt, as some suppose, but by the sepa∣ration of them, forasmuch as the Flexible and Fluid parts are evaporated into Fire, leaving the Stiff and Inflexible behind them. Whence we may conclude, that the different kinds of Salt that are in the World, are such, because of the different figure of their parts: For the Particles of some Salts are like Cylinders, that is, round and long, of an equal thickness: Whereas others ter∣minate in a Point, as may be experienced by the dissolution of them; and therefore an Acid Salt, will dissolve a mixt Body, which another cannot penetrate.

II. How Salt is generated in the Mountains. Salt is generated in Mountains, when the Salt water being conveighed thither in great abun∣dance, and separated from the flexible Particles of the fresh water running another way, the Salt Par∣ticles only remain in the cavities that happen to be there, and continually encreasing by the afflux of new Sea water, do at last wholy fill them up.

III. Why Salt water is Transpa∣rent. Salt water is more Transparent than Fresh water; as appears, in that the Bodies that are in the Sea, are more distinctly perceived, than in Fresh water.

The Reason is, because the matter of the 2d Element, which is contained within the Pores of Salt water, doth retain more of its motion, than that which passeth through the parts of Fresh wa∣ter, and consequently is more fit to transmit the action of Lucid Bodies. For water is therefore only said to be Transparent, because the Aethe∣real matter which fills the Pores of it, can trans∣mit the action of Lucid Bodies.

IV. Whence the different Virtue of Salts doth arise. All Salts, not only those of different kinds, but also those that are of the same kind, do differ in their Virtues. For we find, as was said before, that an Acid Salt, will dissolve a mixed Body, which other Salts of the same kind, cannot penetrate nor dis∣solve.

The Reason is, because the insensible parts of an Acid Salt, are of different sizes and figures, ac∣cording to the different size and figure, of the strait Pores of the inward part of the Earth where they are formed. Therefore it is that Vinegar dissolves Lead, which the Stygian waters cannot do: And Aquafortis dissolves Mercury or Quick∣silver, which Vinegar cannot penetrate: Aqua Regalis dissolves Gold, which Aquafortis will not touch; and on the contrary, Silver is dissolved in Aquafortis, which cannot fasten upon Gold. Now the reason of this variety of effects is, that amongst these Acid Salts, some have long, thick and stiff points, whereas those of others are short, thin, and somewhat flexible, wherefore also their Virtues must needs be different.

V. Why Nitre increaseth the heat of Fire, and streng∣thens the cold of wa∣ter. Nitre or Saltpeter, which in many things a∣grees with common Salt, increaseth the heat of Fire, and strengthens the coldness of water.

The Reason is, because the Needle-like Parti∣cles of Nitre are much more stiff than the sharp pointed Particles of the Fire, which are flexible, and therefore when these stiff Saline Needles, are mingled with those of the Fire, and are whirled about with them, they do much more strongly waste and consume, than the Fire which hath none of these mingled with it. And on the other hand, when these Saline Needle like Particles, fix their points into the Liquid Globuli, they retard their whirling about, and sometimes quite put a stop to it, and by this means it is very probable, that they promote congelation. Neither ought this di∣versity of effects be matter of any greater wonder to us, than when we see the same heat to soften Wax and harden Clay.

VI. Why Nitre cannot be kindled but by a burn∣ing coal, or Flame. Nitre cannot be set on Fire by the most intense heat, but with a Flame, or a burning Coal.

The Reason is, because there can be no Flame without Brimstone. Now we find, that as soon as any Brimstone is cast into a Crucible, wherein melted Nitre is, a Flame immediately breaks forth from it, because the volatile parts of the Nitre, do afford a vehicle to the Brimstone, by means whereof it flies away in the form of a Flame. And this is the reason, why Nitre cannot be kindled into a Flame, by the most violent heat, but only by Flame, or by casting of a burning Coal into it.

VII. Why com∣mon Salt crackles when it is cast whole into the Fire, but not so when it is be••ten small. Common Salt being cast into the Fire in whole Grains, crackles, but when beaten into Powder it doth not; as neither doth that which is generated in Lakes, by the heat of the Sun.

The Reason of this is, the rarefaction of the fresh water, which is pent up within the Grains of Salt. For seeing that the parts of Salt that con∣stitute these Grains, are only confusedly joyned together, without any intimate contact, they leave room enough, for some Particles of fresh water to come between them, which as long as they are not agitated, do continue there crowed

together: But when they begin to be tossed by a violent heat, they dilate themselves, and breaking their Prison walls, make their escape with a noise. But the smaller Powder of these Grains, as like∣wise that Salt, which is coagulated on the surface of Lakes, do not make any crackling noise in the Fire, because their Prison walls, are already suppo∣sed to be broken, and contain no water, that might be rarefied by the Fire. And hence also it is, that the Particles of Salt that have been dried with a slow Fire, do not melt without great difficulty, because they are destitute of all manner of moisture, and have no Liquor remaining, to promote their Fluxing.

VIII. Salt easily turns to a Liquor. Common Salt, Nitre, Salt of Tartar and any other such like, turns to Liquor. Thus the Salt of Tartar, for Example, being set in a Cellar in the Summer time especially, on a shelving plate, or dish, dissolves into a fattish kind of Liquor, which Chymists call the Oyl of Tartar per Deli∣quium.

This effect must be ascribed to the watry Par∣ticles that fly in the Air, under the appearance of Vapours. For Salt of Tartar being very ponder∣ous, it is easily penetrated by the watry Atoms that are in the Air, and which afterwards agita∣ting the Particles of the Salt, do separate them from one another.

IX. Why com∣com Salt Melts be∣ing exposed to the Air. For the same Reason it is, that common Salt melts when it is exposed to the Air; not as if the pure Air, which consists of thinner parts, were able to put the parts of Salt in motion, which it toucheth; but this is done by the Particles of wa∣ter, that fly up and down in the Air, in the form of Vapors; and hence it is, that Salt seldom melts, except the Weather be inclined to moisture.

X. Why distil∣led Salts diss••lve Metals. Acid Spirits distilled from Nitre, common Salt, Alom, Vitriol, &c. dissolve all manner of Me∣tals.

Because the Dart-like Particles of these distill'd Salts, entring the Pores of the Metals, do cut and tear them to pieces: For the insensible parts of these distill'd Salts, being in a continual motion cannot enter the Pores of these Bodies without dividing, and breaking them to pieces.

XI. Whether flowers may be raised from their Salt. Chymists boast, that they can resuscitate the Flowers of Plants from the Salt that is extracted from them, and restore them to a new life.

Tho' this be confidently asserted by some, yet I take it only to be a figment, without any suffi∣cient ground or Foundation. For we experience, that the Spirits distill'd from Vegetables, are en∣dued with very different Virtues from those that are in the Plant, whence they were extracted. Thus we find that Vinegar, Brandy and Wine, which tho' they be the product of the same Grapes, yet differ so much in their Virtues, as that they seem to have nothing common with one ano∣ther.

XII. Whence it is that the Sea water seems to sparkle by night. The Sea water, more especially at sometimes, seems to sparkle in the night.

The Reason is, because the Particles of Salt being stiff, and not in a condition to be bent or made plyable by the Action of the subtil matter, when they dash against a Rock, or meet with any hard Body in their way, these Saline▪ Particles do extricate themselves, from those of the fresh water, with which they were wrapt about, and thus stand∣ing singly, and at some distance from one another, they produce the appearance of sparks of Fire, not unlike to those that are struck out of a Flint. But yet all the Saline Particles, that are in the Sea water, do not produce this effect, but only those that move with their points forward. Which is the reason, why these sparks are not seen in all Waves, nor in all the Drops of one and the same Wave.

XIII. Why Salt pricks and vellicates the Tongue. Salt put upon the Tongue, as soon as it begins to be dissolved by the Spittle, doth prick and pierce it.

Because Salt chiefly consists of slender and ••tiff parts, which bristling their points, do slash and cut the Pores and Fibres of the Tongue. For the Saline Particles are like so many small Darts, which entring the Pores of the Tongue, do with great force vellicate and rend the parts of it. Wherefore they who will not admit that a Salt Tast doth consist in this, that the parts of the Salt, do with their Points prick the Pores of the Tongue, forasmuch as they think they might as well touch the Pores, and Fibres of the Tongue sideways on∣ly, without penetrating them with their Points, ought to consider, that a Needle doth not prick but with its point, nor a Sword cut, but with its edge, the other parts of either of these being una∣ble to inflict any wound: So that since a great many of these Points, are found in every crum of Salt, it can no more be conceived, that when the same melts in the Mouth, it should strike none of its little Darts into the Pores of the Tongue, than it can be imagin'd, that a man should be able to walk with his Feet upon Thorns, without being hurt by them.

XIV. Why Salt preserves Meat from Corruption. Salt preserves Flesh from Corruption, and in time makes i to grow hard.

The Reason hereof may be gathered from the foregoing discourse; for the parts of the Salt en∣tring point-wise into the Pores of Flesh, do not only rid it of the moisture it did abound with; but besides are like so many Wedges, driven in between the parts of it, where continuing un∣moveable, they support the same, and hinder the more slippery and plying parts of the Flesh, to drive the others they are mixt with, out of their places, and by this means reduce the Body to Cor∣ruption. Salt therefore preserves Flesh and other things from Putrefaction, by the hardness and inflexibility of its parts; even as Boards are streng∣thened, and made more firm with Nails, and as the stiffness of a Sword keeps the Scabbard from breaking.

XV. Salt makes Bodies hard Thus we read that a Girl in Holland, by eat∣ing too much Salt became so stiff, and of so dry a Temperament, that she could no longer move the Members of her Body. And from a parity of reason it is, that the Venetians to harden the Wood, wherewith they design to build their Ships, whilst they are yet green, do lay them in water, and keep them there for many years; because by this means the Salt Alkali, is hindred from exhaling, by which means the Wood is made more hard, and less subject to Corruption.

XVI. How Salt promotes the Con∣coction of Meat in the Stomach. Common Salt helps and furthers the Concoction of Meat in the Stomach, and that because it doth penetrate and divide it by degrees, and so dis∣poseth it for its more ready and speedy Concoction, by the Ferment of the Stomach, and its reduction into the form of Chyle.

XVII. Salt makes the water liquid. Tho' Salt makes some Bodies harder, yet it makes the water more liquid; for the parts of the water being long and pliable, they can easily twirl themselves about those of dissolved Salt, which are long and stiff; which greatly facilitates their motion, because they move always bended, after one and the same manner: And it is for this Reason, that Salt hinders water from freezing, as Experi∣ence teacheth us.

XVIII. Salt makes the Earth fruitful, and pro∣duceth the same effect on fat or Cor∣pulent VVomen. Salt conduceth to the Fruitfulness of the Earth; and fat and corpulent Women, who for the most part are barren, by the moderate use thereof, be∣come fruitful.

The Reason is, because Salt penetrating into the pores of the Ground, doth suck up the noxious moisture. For Salt hath a signal drying virtue, as hath before been mention'd: And therefore when an Old Vine begins to grow barren, if old Urine be poured to the Roots of it, it will become fruitful; for being before choaked with over-much moisture, the salt that is in the Urine communi∣cating a new heat to it, which dries up its super∣fluous moisture, makes it to bring forth copious and fair Fruit. And for the same Reason, the moderate use of Salt may be of good use, to make fat and corpulent Women fruitful; because Salt, by its drying, heating and abstersive quality, corrects and removes the superfluous moisture of the Womb, which otherwise might hinder the most Spirituous parts of the Masculine Seed from reaching the Female Ovarium. It is also notorious, that Salt, by its acrimony, excites Lust not only in Women, but also in Men. Now that Salt is a great promoter of fruitfulness, may be proved from that prodigious increase of Mice and Rats which is observed in Ships; and because Women that are employed about Salt-works, are commonly more fruitful than others. And so likewise it is found, that the frequent eating of Oisters, Shrimps, Lob∣sters, Crabs, and other Shel-fish, do stimulate Venery. For tho' Salt of its own Nature be hard, and being destitute of all motion, may be said to be Cold; yet if we consider it with relation to the effects it produceth in the Blood, and the whole Body, we must denominate it hot, because it greatly excites and increaseth the heat of the Blood; forasmuch as it is a great promoter of Fermen∣tation.

XIX. A Grain of Salt, mixt with the Oil of a Lamp, hinders it from being so swiftly consumed. A Grain or 2 of Salt being added to the Oil that is in a Lamp, hinders it from being so soon wasted, as otherwise it would.

The Reason hereof is, because the Salt being shaken with the heat of the Lamp, becomes di∣lated, and communicates some adstringent parti∣cles, which being conveyed to the wiek, give some stop to the Oil in its passage, and prevent its ascending and evaporating so suddenly, as it would, if there were none of these saline Particles to hinder it.