Buffon's Natural History. Volume 10 (of 10): Containing a Theory of the Earth, a General History of Man, of the Brute Creation, and of Vegetables, Minerals, &c. &cBuffon, Georges Louis Leclerc, comte de
History
Buffon's Natural History. Volume 10 (of 10): Containing a Theory of the Earth, a General History of Man, of the Brute Creation, and of Vegetables, Minerals, &c. &c
Buffon, Georges Louis Leclerc, comte de
Natural history
Nevertheless, water, although it may be intimately mixed with salts, is
neither fixed nor united there by a sufficient force to transform it
into a solid matter like calcareous stone; it resides in salt or acid
under its primitive form, and the best concentrated acid, or the most
deprived of water, which might be looked upon as liquid earth, only
owes its liquidity to the quantity of the air and fire it contains; and
it is no less certain, that they are indebted for their savour to the
same principles. An experiment which I have frequently tried, has fully
convinced me, that alkali is produced by fire. Lime made according
to the common mode, and put upon the tongue, even before slacked by
air or water, has a savour which indicates the presence of a certain
quantity of alkali. If the fire be continued, this lime by longer
calcination, becomes more poignant; and that drawn from furnaces, where
the calcination has subsisted for five or six months together, is
still more so. Now this salt was not contained in the stone before its
calcination; it augmented in proportion to the strength and continuance
of the fire; it is therefore evident, that it is the immediate product
of the fire and air, which incorporate in the substance during its
calcination, and which, by this means, are become fixed parts of it,
and from which they have driven most of the watery molecules it before
contained. This alone appeared to me sufficient to pronounce that fire
is the principal of the formation of the mineral alkali; and we may
conclude, by analogy, that other alkalis owe their formation to the
constant heat of the animal and vegetable from which they are drawn.
Public-domain text, read in full here on John Shaqi.
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