New EXPERIMENTS And Useful OBSERVATIONS CONCERNING Sea-Water MADE FRESH According to the Patentees Invention In a Discourse Humbly Dedicated to His Majesty the KING of Great-Britain c. By a Fellow of the Colledge of Physicians and of the Royal-Society Printed Anno Dom. 1683 TO THE KINGS Most Excellent Majesty May it please your Majesty THe making Sea-water Fresh hath of late bin much discours'd of and is of great Consequence not only with respect to Merchant-ships but also as I conceive to your Majesties Navy and Garrisons and to Sea-Port-Towns in all parts of the World where good Water is wanting All that is proper to be said upon the Matter will lie in making good these three Assertions I. That sea-Sea-water may easily safely commodiously in sufficient quantities be made Fresh for all common Uses at Sea II. That so done it is as wholsom to be Drunk and us'd about Dyet as any other Water now in use at Sea III. That being so the advantages are such as will much more than countervail the charge and trouble about it FOR the Truth of the First we have the Reputation of the Gentlemen who have your Majesties Patent for it and their Interest also to assure Us. By an Instrument scarce a yard over which may stand under the Deck of any Ship or very well in the Cook-room and all Smoak and Fire avoided they can make about ninety Gallons in twenty four hours Which at the largest Allowance of three quarts to a man being kept at constant working will serve about a hundred and Twenty men although two quarts a day or three pints in time of scarcity is counted a good allowance for one man We are likewise assured that it may be done with ease and ordinary attendance For although the Sea be Salter in some places than in others yet the Operation is the same neither is there any difference betwixt that which comes first and last And whatever is to be put into the Engine with the Water may as easily be done as Salt or Oate-Meal into Pottage So that one man may serve both to make the Drink and for other uses of the Ship By Mr. Boyle we are also assured That Sea Water thus made Fresh is as Wholesome to be Drank as any Water about the Town in its best condition And by an Ingenious Physician of the Colledge a proper comparison hath been made betwixt This and the best Water And so many of the Colledge as were desired have not doubted to give it under their Hands That they were satisfied of the Wholesomness of this Water Notwithstandiâ— which to give the World a little more express proof of the matter I shall with your Majesties leave undertake the same which I think I may the more properly do because I have no share either in the Profit of it or in the Credit of the Experiment Now all the Signes which either Physicians or common Experience have given of the best Water are these viz. Clearness Thinness Sweetness Softness Lightness Durableness and Pureness or Simplicity with all which good qualities if this Water stands in the first rank I suppose no rational man will further dâ—â—â—te whether it be Good or Oo. The Clearness hereof although it may be pretty well observ'd in a good Flint-Glass yet I consider'd that as there are degrees of Heat and Cold of which our Bodies being unsensible can only be judg'd of by a Weather-glass So there may be degrees of Perspicuity which the Eye unless assisted will not easily reach as may appear by this easie Experiment If a few drops of Claret be put into Fresh Sea-water such as is made by the Patentees and with which I made This and all the following Experiments they will give it a kind of Light Hiacynthine Red But if the same quantity of Claret be drop'd into as much River-water and that after the Water hath stood in a Cistern to settle a considerable time it will look Muddy as if a drop of Ink had been put into it the Claret discovering those Opacous parts which before were not easily discern'd The same is likewise an argument of the Thinness of this Water As is also the Preparation of it by Fire for the very Boiling of Water is one way recommended by Hyppocrates and commonly used for the Attenuating of it that is the Separation of any Gross and Heterogeneous parts which swim therein and upon Boiling use to Subside And the greatest part of Rain-water which is as Thin as any is Distilled from the Sea It s Sweetness recommends it both as to the Smell and Tast for the best Water hath no Scent neither hath this any And so for the Taste 't is true a little Alkaline Salt in the opinion of some Water-Drinkers gives a kind of Sweetness or Savouriness to Water as Salt to their Pottage for which cause I have known them to prefer Pump-water before any other sort But the best Water and that which is generally both by Water-Drinkers and others most esteem'd is no otherwise Sweet than in being very Soft upon the Tongue and rather Insipid and such is this Water Neither doth it excel in Sweetness or Softness to the Taste alone but also to the Touch Of which quality Dyers and Laundresses who are very Critical at their Finger-ends make the best Judgment in mixing their Water with Soap But a different degree of Heat or proportion of Soap will alter the Case And therefore to make the Tryal exact let half a Pint of Pump-water be Warmed to a convenient degree and half a Drachm of Common Soap dissolv'd therein in doing of which it will be very difficult to raise a good Lather the Water underneath it will look muddy and unequal as if it were Curdled and when the Lather falls it lies on the Water or any thing it is put upon like Grease yet feels Harsh The same quantity of Soap and River-water and the Water Heated to the same degree make a high Lather and that in a short time and the Water also under it is equal and Clear In all which respects this Fresh-Sea Water doth not only equal that of the New-River or Thames but excels it For besides that it is rather Clearer when the Soap is dissolv'd it also makes as strong a Lather in a shorter time and with less Soap insomuch that the Woman I caus'd to make the Tryals and compare them not knowing whence I had any of the Waters guess'd that above a pound and a quarter of Soap would not go so far with Thames Water as a pound would do with this Fresh-sea-water Another Circumstance is That if the Water be extraordinary Good it will make a very good Lather without being Heated which this Water will also do This same Water is also as Light as any common Water whatsoever as may best be prov'd by a Water-Poise which the Italians commonly use when they would try the Lightness and therein the Goodness of their Water For this purpose I
mark'd the neck of one with several Degrees equally distant Immersed it in the seven following Waters wherein it sunk less or more according to the Gravity or Lightness thereof In the Pump-water in Chancery-lane a Heavy Water it hardly dips to the first or lowermost Degree In the Pump-water in Christ's-Hospital just to the lowermost In the Conduit-water in Cheapside to the second or near it In Thames-water New-River-water Water distill'd from Spring-water and in Fresh Sea-water to the third or there about So that it is as Light as common Water distill'd Neither is there any Water more Durable or Uncorruptible For all Corruption in Water sheweth it self one of these four ways either by some ill Taste or Smell or by becoming Muddy or Turbid or by gathering some Skin or Bubbles at the Top or by letting some Sedement fall to the Bottom none of all which happeneth to this Water though some of it hath been kept both in and out of the Sun for nine Months and without all doubt would continue so much longer The last mention'd quality of the best Water was its Purity that is Simpleness or Homogenity of Parts I deny not but rather contend That there is a certain Aereaâ— Nitre incorporated with all Water of a different nature from Nitre commonly so call'd and such as by no means yet known can be visibly seperated from the Water From hence chiefly it is I conceive that Water obtains its Cooling quality and that when it Freezes it is not because it is then only impregnated with this Nitre but because then the Air being Surcharg'd throws off a greater quantity into it As when Water is Sweeten'd or Season'd with a little Sugar it doth not follow that there is none in it because not enough to make it Candy So there is of this invisible Nitre in Water always enough to Season it though not to make it Candy or turn to Ice Now allowing this Nitre that Water which in all other respects is the most Simple is also justly to be esteem'd most Wholesom and always hath been so For as the Humours of the Eye which is the Instrument and the Air the Medium by which we discern all Colours ought to be themselves perfectly Transparent and Colourless So Water which is only a Vehicle to our Food should be it self the most Simple and freest from all manner of Qualities besides those proper to it as Water For if it be desired at any time to be Embued with any other Quality it is with respect to some Medicinal Use and not Common Diet. Now this Purity or Homogenity of Parts doth eminently belong to this Fresh Sea-water as I shall make it appear several ways and therewithall shew the Reason of its other Good Qualities especially of its Softness Lightness and Incorruptibility And first the reason of its Softness is its Purity or its being undefiled with any kind of Corrosive Salt whether Alkaline Marine or Acid. For upon Evaporating of any hard pump-Pump-water most Spring-waters and River-waters in a Glass-Vessel or one very well Glased it is evident that the former contains a considerable quantity of Salt A Gallon from the Pump in Chancery lane which is the Saltest-Water in this City will yield near three Drachms Not of an Alluminous Salt as is commonly thought but an Alkaline with the Taste and other properties of a Lixiviall Salt That Spring-waters though they yield more or less of the same Salt yet in a far less quantity and that River-waters yield the least of all Of which three sorts of Waters the first are the Hardest the last the Softest of any in common use yet excelled by Fresh Sea-water as appears by one of the foregoing Experiments Neither is there any Marine-Salt herein For whereas half a Pint of this Fresh sea-Sea-water or of River-water and half a Drachm of common Soap will of themselves make a very good Lather If but twelve or thirteen Grains of common Salt be added to the Water before the Soap be dissolv'd therein it will Curdle and the Lather fall like Grease upon it as if it were some Harsh Pump-water Nor yet any Acid For if you put but seven or eight drops of Oyl of Vitriol into half a Pint of River-water though you increase the former quantity of Soap yet it will never make any Lather at all Or to come yet nearer should any suspect that some kind of Spirit of Salt may come off with the Water if but seven or eight drops of Spirit of Salt be put to half a Pint of River-water it will in the same manner hinder it from making any Lather Nay if but two or three drops be put into it they will have the same effect So the reason why Fresh Sea-water as prepar'd by the Patentees is so extream Soft is its Purity or freedom from all manner of Salts save only that Aereal Nitre which is common to all Water and chiefly contributes to its Cooling quality Or if any one should be so Pertinaceous as to say that yet there may be one Grain or part of a Grain of Salt or one drop or part of a drop of Spirit of Salt should thus much be granted then in the same quantity of Thames-water there is as much or more this being a Softer Water than even Thames-water it self The Purity of this Water is also argu'd from its Lightness The perfect Dissolution of any Salt or Earth in Water in never so small a quantity adding weight to it So for Example if half a Drachm of common Salt be dissolv'd in a Pint of River-water the Water-Poise will dip no lower into it than into any Harsh Pump-water So that in a Pint of such Water there is about half a Drachm of Salt and Limy-Earth more than in River-water For although such Water be as Clear or Transparent as any Distill'd-Water yet in the Evaporation some portion of Earth is always precipitated together with the Salt So likewise if half a Drachm of Oyl of Vitriol or Spirit of Salt be put to a Pint of River-water the Water-Poise will dip therein but to the same Degree as if the same quantity of Salt had been put into it Since therefore the Gravity or Lightness of VVater dependeth upon the Dissolution of more or fewer Salt Acid or Earthy parts therein And that Fresh Sea-water is rather Lighter than River-water and as Light as any common Water Distill'd as hath before been prov'd The one is as pure and free from all kind of Salt Acid or Earthy parts as the other From whence and from its being void of any Taste or Smell 't is also easie to conclude how it is so Permanent and Incorruptible For in this Case there can be no Corruption without Fermentation nor any Fermentation where there is no Sulphur nor any other Fermenting Principles to be any way discover'd So that as the Simplicity of this Water is the reason of its Duration So this with the Premises an evident proof of its
Pureness and Simplicity which still may be further confirm'd by the following Experiments Take about half an Ounce of Syrup of Violets be Dissolv'd in half a Pint of some Harsh pump-Pump-water in a short time the Water turns the Syrup to a Muddy Green Colour This I have known to happen to some Apothecaries as much to their loss as their wonder from whence it should proceed But the reason was though they took sufficient care in picking their Violets yet not in the choice of their VVater Put a few drops of Oyl of Vitriol or Spirit of Salt to the same quantity of River-water and then let the same proportion of Syrup of Violets be dissolv'd therein and it presently turns Purple But if the Syrup be dissolved in River-water alone it turns neither Green nor Purple but holds its Blew Colour perfect and so it doth the like if it be dissolv'd in Fresh Sea-water Observing this I proceed to make the like Experiment with Claret-wine which I mixed with several sorts of VVater in some good quantity as I did the Syrup But without any discernable difference between them But considering that the Colour of Claret being very full and strong might require a much greater proportion of Water to over-rule it I put three Spoonfulls of pump-Pump-water into a Flint-Glass and drop'd into it not above seven or eight drops of Claret which being well mix'd I perceiv'd that in a little time after the Colour instead of being changed was wholly vanish'd and the Water become as Clear as before the Claret was drop'd into it The Alkaline parts in this Water destroying the Acid and therewith the colour of the Claret The same number of Drops being mix'd with the same quantity of lambs-conduit-Lambs-Conduit-Water in a Glass of the like Metal Bigness and Shape the colour in a short time did almost but not wholly vanish Mix'd in like manner with River-water it gives a few Permanent Rays of Red but Muddy as was before observ'd and is here again to the present purpose But being mixed in the same proportion and Glass with River-water Distill'd gives it a Light Clear and Permanent Hiacynthine Red. And the same Curious and Durable Red it likewise imparts to Fresh Sea-water From whence and all that hath been said before it appears To have the Clearness and Durableness of Spring-water the Lightness or Softness of Rain or River-water the Sweetness and Simplicity of that which is Distill'd And in a word all the good Qualities of the best Water without any bad one Which may serve to satisfy any Reasonable man not only to make Tryal of it but also to prefer it before any other now in use at Sea Yet because men will hardly be brought to leave a known Road though a bad one for a better unknown till they see some body go before them Therefore to discharge all manner of scruple I must not omit to add that there are several Persons of Quality and others who have Drunk often and liberally of this Water and though not much used to Drink Water yet have receiv'd no prejudice thereby And amongst them some Water-Drinkers whom I take to be the most proper Judges in the Case and who give the Character of it To be very Wholesome and that it will quench the Thirst as well as any other ordinary Water The Feazibleness of making sufficient quantities of Sea-water Fresh and the Wholesomness hereof being granted The Advantages which will arise from the use of it at Sea are very obvious with respect both to Profit and Health And first as to Profit Suppose the Voyage to be made to Surrat for which one Butt of Water for Drink alone is the ordinary Allowance for one man The quantity being always laid in not only according to the length of this or any other Voyage but also for a Reserve in case of a Calm which if it happen not they have commonly more than enough So that if we suppose a hundred men to be in the Ship they will require so many Butts for Drink Whereas if there be no Water laid in but only an Instrument to make it as there is need The Coals to work it a day and half that is to make about a Butt 126. Gallons of Fresh Water may be allowed to be something more than a Bushell which will be the most or for a hundred Butts to be about a hundred and ten Bushels So that one Butt containing fifteen Bushels a hundred and five Bushels will lie in the room of seven Butts By which means about thirteen parts of fourteen now taken up for Water will be gain'd for Stowage saving that there must be some few Cask for receiving the Water as it is wrought off from the Engine And the like computation or near it may be made with respect to any other Fewel which may also be used as well as Coal Besides which the saving the Charge of the Butts will be very considerable the Price of a Butt being twenty Shillings being bound with Iron Besides which there are other particulars relating to Profit and the preventing of Damages both at Sea and in Sea-port Towns upon which the Honourable Mr. Fitz-Gerald in his late Book doth very Pertinently insist I shall therefore conclude with the second great Advantage which will hence arise and that is in point of Health 'T is true that thames-Thames-water when first laid in hath the repute of no Unwholsom Drink And generally though not always good care is taken in laying it in both at the best time which is at half Ebb and in case of great Tides above the Bridge sometimes as high as Chelsey And though it Ferments and Stinks in the Voyage yet grows Sweet again And as they say doth not Stink all at one time Notwithstanding which there are very few who would choose a Suspicious Water that may have Spring-water if they will or that which is as good or better if it be true which some say That in a large Voyage even some spring-Spring-waters will Ferment a little For the mixing with Wine or any other use it would be no small pleasure to the Captain of a Ship to be sure of that which is the best And it is as a Rule among the Seamen that good Water shall be valued and go as far as Brandy when they Club together for a Bowl of Punch In point of Health peradventure while the Thames-water is in the heighth of its Ferment even the Seamen may forbear to Drink it Yet we have no reason but to believe when that is over before the Water be throughly recover'd it often goes down well enough with them who living in so Thick and Moist an Air and having their Mouths always Fir'd with Salt-Meats cannot be very Critical either in their Taste or Smell So that though the Scent and Taste of the Water with respect to the Seamen is not much to be regarded yet their constant Drinking of a Fermenting Liquor though but for some days may be of ill
consequence and for that time the more encline them to Calentures and other Feavors especially near the Line where they are more subject to them and the Water to its highest Ferment For the maintaining whereof there is a considerable stock of Matter in the Water how simple soever it may seem to be Insomuch that after any long Voyage it will Burn or give a Flash Whereas Fresh Sea-water being free from all manner of Inflammatory and Fermenting Principles it can no way conduce to the production of the fore-mention'd Diseases but will rather prevent them But supposing Thames-water were always Wholsom yet the Water in many other places where Ships are often forc'd to take it in is found to be very bad and to make the men Sick An English Ship the Faulkon in a late Voyage to Surrat being upon the Coast of Malabar was there forced to take in Water Of which the men who Drank were taken with Fluxes and Feavers of that ill nature that of about eighty five in the Ship thirteen or near one sixth part died in a short time and some languish'd long under dangerous Distempers And sometimes Ships are brought to that want of Water as neither to have good nor bad as in a long Calm Which though it doth not often continue so long as to Kill the men yet besides the anguish of Thirst it sometimes makes way for divers Diseases as a Surfeit Dysenteries or Cholick upon the first Immoderate Drinking Sometimes also it is an occasion of great danger both to Men and Ship Not long since a Ship went to Sea betwixt Chester and Dublin pretty well provided with Water But meeting with a Calm of some days the Passengers were forc'd to Row several Leagues to the Welsh shore in which time if a Storm had happen'd the Passengers had been lost in the Boat and the Ship in all likelihood had been lost for want of the Hands that were made use of in the Boat Nay it hath been known that a whole Ship of men have Perish'd for want of Water About five years since one came in Laden with Tobacco from Virginia in which all the Passengers were found dead having declar'd in a Writing which they had Nail'd upon the Mast That they had Perish'd for want of Water All which Mischiefs will be avoided by the constant supply of Fresh Sea-water And not only in point of Drink but also in Meat most of which now Eaten is extream Salt For which all the care they have at Sea is to Soak it before it is Boil'd not in Fresh-water but in Salt For if they should use Fresh-water they must lay in near double the quantity the Meat being commonly shifted once in four hours for three of four times They say indeed that the Soaking of it in salt-Salt-Water fetcheth out the Salt better than in Fresh And for the first or second Soaking I believe it may yet also that a Soak or two in Fresh-water afterwards will do best Which to keep the Meat from Stinking as at that time it is apt to do may be done so much the sooner But many times the Sea-men are put to straits as not only to Soak but also to Boil their Meat in Salt-water Which instead of taking any Salt out of it doth rather add to it because the Boiling of the Sea-water makes it to become Salter Now from such Diet as this what can be expected but besides the highest Scurveys a a Foundation also for Dropsies and divers other Diseases of which the Patients either die quickly or are hereby so far weakned as with respect to the Publick to be worse than dead For a man that is dead is but one man lost but one that cannot work is not only lost himself but also spends upon the Labours of another All which mischiefs will be very much prevented by having of fresh Water enough for all uses at hand And this not only by emendation of bad Meat but moreover in altering the very way of Diet For where there is fresh Water good Victuals may be made at any time without Flesh. This with Bisquet Wheat or Rice and a little Sugar or Butter will make very good Food I have thus comprized all that is necessary to be said upon this matter in as few words as I could that I might not seem to mis-spend those precious minutes whereof your Majesty hath so few to spare nor should I have presumed to have intrench'd on them at all had not your Majesty already judged this subject worthy your Royal consideration for the great Usefulness it may be of to Your Forts on Land and Your moving Castles in the Sea where also You are Soveraign and the Advantage it must certainly bring to Navigation that great Mediuâ— â—hat Unites the far distant Parts of your Empire and makes the whole World in a manneâ— pay Tribute to the Throne of Great Britain Those that see the Wonders of God in the Deep when they find Relief in a Necessity by which they must have perish'd without this Art will praise your Majesties Goodness and Care not only of your own People but of all Mankind and will justly account it a Miracle that you have raised a never failing Spring of Fresh-Waters in the midst of the Ocean FINIS