The History of Chemistry, Volume 1 (of 2)Thomson, Thomas
History
The History of Chemistry, Volume 1 (of 2)
Thomson, Thomas
Chemistry -- History
What the _alumen rotundum_ was, is not easily conjectured. Dioscorides
says, that it was sometimes made artificially; but that the artificial
alumen rotundum was not much valued. The best, he says, was full of
air-bubbles, nearly white, and of a very astringent taste. It had a
slaty appearance, and was found in Egypt or the Island of Melos.
The _liquid alumen_ was limpid, milky, of an equal colour, free from
hard concretions, and having a fiery shade of colour.[98] In its
nature, it was similar to the alumen candidum; it must therefore have
consisted chiefly, at least, of sulphate of alumina.
[98] See Dioscorides, lib. v. c. 123. Plinii Hist. Nat. xxxv. 18.
Bitumen and naphtha were known to the ancients, and used by them
to give light instead of oil; they were employed also as external
applications in cases of disease, and were considered as having
the same virtues as sulphur. It is said, that the word translated
_salt_ in the New Testament--“Ye are the salt of the earth: but if
the salt have lost his savour, wherewith shall it be salted? It is
henceforth good for nothing, but to be cast out, and to be trodden
under foot of men”[99]--it is said, that the word salt in this passage
refers to asphalt, or bitumen, which was used by the Jews in their
sacrifices, and called _salt_ by them. But I have not been able to find
satisfactory evidence of the truth of this opinion. It is obvious from
the context, that the word translated _salt_ could not have had that
meaning among the Jews; because salt never can be supposed to lose its
savour. Bitumen, while liquid, has a strong taste and smell, which it
loses gradually by exposure to the air, as it approaches more and more
to a solid form.
[99] Matthew v. 13.--“Ὑμεις εστε το ἁλας της γης· εαν δε το ἁλας
μωρανθη, εν τινι ἁλισθησεται· εις ουδεν ισχωει ετι ει μη βληθηναι εξω,
και καταπατεισθαι ὑπο των ανθρωπων.”
Public-domain text, read in full here on John Shaqi.
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