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 BOOK XII

REVIOUSLY I have dealt with the methods of separating silver from copper. There now remains the portion which treats of solidified juices; and whereas they might be considered as alien to things metallic, nevertheless, the reasons why they should not be separated from it I have explained in the second book.

Solidified juices are either prepared from waters in which nature or art has infused them, or they are produced from the liquid juices themselves, or from stony minerals. Sagacious people, at first observing the waters of some lakes to be naturally full of juices which thickened on being dried up by the heat of the sun and thus became solidified juices, drew such waters into other places, or diverted them into low-lying places adjoining hills, so that the heat of the sun should likewise cause them to condense. Subsequently, because they observed that in this wise the solidified juices could be made only in summer, and then not in all countries, but only in hot and temperate regions in which it seldom rains in summer, they boiled them in vessels over a fire until they began to thicken. In this manner, at all times of the year, in all regions, even the coldest, solidified juices could be obtained from solutions of such juices, whether made by nature or by art. Afterward, when they saw juices drip from some roasted stones, they cooked these in pots in order to obtain solidified juices in this wise also. It is worth the trouble to learn the proportions and the methods by which these are made.

I will therefore begin with salt, which is made from water either salty by nature, or by the labour of man, or else from a solution of salt, or from lye, likewise salty. Water which is salty by nature, is condensed and converted into salt in salt-pits by the heat of the sun, or else by the heat of a fire in pans or pots or trenches. That which is made salty by art, is also condensed by fire and changed into salt. There should be as many salt-pits dug as the circumstance of the place permits, but there should not be more made than can be used, although we ought to make as much salt as we can sell. The depth of salt-pits should be moderate, and the bottom should be level, so that all the water is evaporated from the salt by the heat of the sun. The salt-pits should first be encrusted with salt, so that they may not suck up the water. The method of pouring or leading sea-water into salt-pits is very old, and is still in use in many places. The method is not less old, but less common, to pour well-water into salt-pits, as was done in Babylon, for which Pliny is the authority, and in Cappadocia, where they used not only well-water, but also spring-water. In all hot countries salt-water and lake-water are conducted, poured or carried into salt-pits, and, being dried by the heat of the sun, are converted into