compiled and commentary by J.

Erik LaPort

There are also some other things which preserve the body from corruption
in a new and strong essence of Nature when a man is confirmed by them,
as aloes, saffron and myrrh.

– Paracelsus

Of all the various intriguing alchemical elixirs throughout history, one of the most compelling and
seemingly simple is known as “The Property of Humanity” or Elixir Proprietatis, popularized by
revolutionary post-renaissance alchemist Paracelsus. Paracelsus was an early 16th century alchemist
who was instrumental in applying alchemical principles to the pharmacology of his day. He was skilled
at both mineral and vegetable based medicines and adapted and improved upon many traditional
medicinal formulations by applying chemical technologies, advanced for the period in which he
operated, to create extracts, elixirs, tinctures and other types of medicinal substances. According to
Paracelsus, the Elixir Proprietatis was so potent that its primary function was “to continue health and
long life to the utmost possible limits”. The recipe for its concoction has been preserved in several
dispensatories and pharmacopoeias up until relatively recently, albeit with slight variations in its
production process/es. Acclaimed Dutch botanist and physician of the early 18th century, Herman
Boerhaave, gave five different recipes for making the Elixir Proprietatis in his Elementa Chemiæ
published in 1724, any of which he described as a “a most potent remedy”.

The origins of the recipe date back to the 1st century writings of Rufus of Ephesus, a physician living in
modern-day Turkey. Paracelsus adhered to Rufus’ ingredient list which contained Aloe from Socotra,
Persian Saffron and Myrrh – likely of type mentioned in the Bible and commercially cultivated on the
plains of Jericho. Paracelsus adapted Rufus’ pillulæ Rufi and thereby created a new form that he
renamed "Elixir Proprietatis," made of saffron, aloes, and myrrh, with the claim that whoever used it
would "… live as long as Methuselah". The following advertisement is an example of how the Elixir
Proprietatis was viewed in the past:

Advertisement [London, 1692]

Having the care of the Publication of this Piece committed to my Charge, I thought, for the Good of the
Publick, to give them the knowledge of the following Elixir, &c.

THE Elixir Proprietatis (so highly commended by the Renowned Paracelsus and Helmont) it resisteth all
Putrefaction of the Blood, strengtheneth the Digestive Faculty. Its Excellent Virtues are prevalent in
Curing of continual Fevers, Quotidian and Tertian Agues, Small Pox; and Measles, or Swine Pox, with
other Pestilential Distempers; as also the Palsy, Apoplexy, Falling-Sickness, Asthma, Tabes, or
Consumption of the Lungs. Its dose is from 10 to 20, 30, or 40 drops, in a Glass of Sack [a sweet white
 fortified sherry or port imported from Spain or the Canary Islands]. This Noble Elixir is Philosophically
Prepared, by John Spire, Chymico Medicus, at four Shillings the Ounce. Who hath, by his Labour and
Study in the Chymical Art, attained unto several secret Arcanums, (not vulgarly known) particularly a
Soveraign Remedy for the Gout. If anyone is desirous thereof, or the aforesaid Elixir Proprietatis, Let
them apply themselves to my Friend, Mr. Dorman Newman, at the King's Arms in the Poultry, and the
Author at his House in Horsly-down-Fair-Street, Southwark; or at his Country House, at the upper end of
Twitnam, near the sign of the White-Hart, in Middlesex.

In order to understand why this particular combination was held in such high esteem, it is important
to explore each ingredient in its cultural and historical context.

THE 3 PRIMARY INGREDIENTS

Aloe (Socotrina; Aloe perryi)

Description – The name aloe socotrina refers to the

specific type of medicinal aloe (Aloe Perryi) that is
endemic to the island of Socotra near Yemen at the
entrance to the Red sea. Socotrine Aloe is typically sold
as a dark, reddish-brown or garnet colored dry resin, and
is almost entirely soluble in ethanol. Slightly less than
50% is insoluble in water (roughly the same solubility
properties as frankincense and myrrh). Garnet-colored,
translucent Socotrine aloe resin is rarely sold any longer
as a commercial commodity, though fine qualities of the Zanzibar and South African varieties are
sometimes slightly translucent and brown or citrine in appearance. Those varieties that are nearly
black are unfit for medicinal purposes. Socotrine aloe is a hardy evergreen and requires very little
water. The name 'Socotrine' aloe has historically been used to indicate both Socotrine and Zanzibar
aloe.

Various different trade-names distinguish the varieties of medicinal aloe such as Socotrine, Barbados,
Curacao, and Cape aloes, as well as certain commercial forms of minor importance, such as Natal,
Indian and Mocha aloes. The term hepatic aloe has been employed to classify any aloes of a liver-
color, regardless of geographical origin.

3-25. ALOE
st
[1 century commercial aloes – Dioscorides]
Aloe [in general] has a leaf almost like squill — thick, fat, somewhat broad near the stem, broken or
bow-backed behind, with short, thin prickles along the sides. It sends out a stalk similar to anthericum
[Lily Spiderwort], has a white flower, and seed similar to asphodelus [another type of Lily]. All of it has
a strong scent and is very bitter to the taste. It has only one root like a stake. It grows abundantly and
thickly in India, and the extracted juice is brought from there. It also grows in Arabia, Asia and certain
 sea-bordering places and islands as in Andros. This type is not good for extracting juice, but suitable for
closing open cuts, sores and wounds, pounded into small pieces and applied. There is a thick kind of juice
that is grainy, one of which seems to have the purest substance, the other similar to liver. Choose the
pure that is undeceitful, unstony, glittering, yellowish, brittle, like liver, easily melted, and excels in
bitterness. That which is black and hard to break, refuse. They counterfeit it with gum — which is noticed
by the taste, the bitterness, the strength of the smell, and because it does not fall into pieces (as much
as the smallest crumb) squeezed in the fingers.

History – Aloe was employed by the ancients and was known to the Greeks as a production of the
island of Socotra as early as the fourth century B.C. It was used medicinally by Dioscorides, Celsus and
Pliny, as well as Greek and Arabian physicians later in history, though neither Hippocrates nor
Theophrastus make any mention of it. Galen, along with other Greek and Roman writers recorded it
during the 1st century, whose descriptions all accord with one another.

Since then, Socotrine aloe has maintained a fine reputation from antiquity onwards. Clusius in 1593
reports that Mesue, the Arabian pharmaceutical writer, “the father of pharmacopeias,” (d. circa 1028
CE) wrote of Socotrine aloe, mentioning Persia, Armenia and Arabia likewise as sources of various
other aloes of commerce. Ibn Baitar (1197-1248) speaks of aloe from the island of Socotra as being
superior to that of the mainland variety endemic to the Arabian district of Yemen.

Its use was known in Britain as early as the tenth century based on mentions of it in the Anglo-Saxon
leech-books and a reference to it as one of the drugs recommended by the Patriarch of Jerusalem to
Alfred the Great. During this period, it was imported into Europe via the Red Sea and Alexandria.
During the early 17th century, an account of direct trade of aloe between England and Socotra is
preserved in records of the East Indian Company. Socotrine aloe was a monopolized commodity
purchased from the Sultan of Socotra.

Muslims, especially those in Egypt, regarded the Aloe as a religious symbol, and one who has made a
pilgrimage to Mecca was entitled to hang the Aloe over his doorway. They also believed that this holy
symbol protects a householder from any malign influence. In Cairo, the Jewish Egyptians also adopted
the practice of suspending Aloe. Around the Islamic holy city of Mecca, at the edge of every grave, on
a spot facing the inscription, Burckhardt found a species of aloe with the Arabic name, saber, to denote
patience.

Famed botanist Hieronymus Bock (1556) mentioned aloe sourced from India and Arabia, and related
an instance where the aloe plant was cultivated in Germany under the name sempervivum (ever-
living) as an indoor ornamental plant. English cleric Samuel Purchas (1625), published several volumes
of reports by travelers to foreign countries, in which he gave distinction to Socotrine aloe and recorded
commercial transactions between British merchants and the Sultan of Socotra. In 1607, merchant and
one of his contributors William Finch, provided the following interesting information regarding the
cultivation and preparation of Socotrine aloe:

I could learne of no merchandise the iland yeeldeth, but Aloes [A. perryi], Sanguis Draconis [dragon’s
blood resin from Dracaena cinnabari] and Dates and, as they say on the shore of Aba de Curia, Blacke
Ambergreese. Of Aloes I suppose they could make yearly more then Christendome can spend, the herbe
 growing in great abundance, being no other then semper vicum, in all things agreeing to that
description of Dioscorides in seed, stalke, etc. It is yet all of a red pricklie sort, and much chamfered in
the leaves, so full of a rosin-iuyce that it is ready to breake with it. The chiefe time to make it, is when
the winds blowe northerly, that is, about September, and that after the fall of some raine, which being
then gathered, they cut in small pieces, and cast into a pit made in the ground, well cleansed from filth
and paved; there it lieth to ferment in the heat of the sunne, whereby it floweth forth. Thence they take
and put it in skinnes, which they hang up in the wind to dry, where it becommeth hard. They sold us for
20 Rials a Quintall which is 103 pounds English, but we were after told that they sold to others for 12,
which considering the abundance and easie making, may be credible.

Elsewhere the statement is made that “the Aloe of Socotra exceedeth in goodnesse that which is
gathered in Hadhramut of the land of Jaman, Arabia, or anywhere else.” 1800 lbs. of Socotrine aloes
were bought at one time and 2722 lbs. at another.

The ancient trade of the island has never increased, and in 1833, we are informed, only two tons were
exported, while at present the manufacture and export seem to have ceased altogether. No doubt this
results from unfavorable local conditions as well as the intrusive competition of other countries. In the
sixteenth century or perhaps before, the aloe plant was introduced into the West Indies and was
especially dwelt on by Ligon (1673) as having occurred in Barbadoes as early as 1647-1650, which is
only about twenty years after the English came into possession of this island.’ It soon became an article
of export, appearing in the London market in 1693 ...

Therapeutic Profile – The main phytochemical constituents are Barbaloin (formerly called Socaloin
and Zanaloin) and B. Barbaloin. Resinous water-soluble compounds other than Aloin and Aloe-emodin
(arginine, magnesium, salicylates, serine, vitamin C, and complex polysaccharides including
acemannan) are also present. Ethanolic extract of Socotrine aloe was formerly known as Aloe
purificata. It must be understood that each different species of aloe has its own unique therapeutic
profile and can be substituted for Aloe perryi, yet historical importance of the unique Aloe of Socotra
argues strongly that the type available to, and employed by Paracelsus in his Elixir Proprietatis, is the
variety from Socotra.

Saffron (‫( – ) زعفران‬Crocus sativa)

Saffron, at a wholesale price of $4,000 to $20,000 U.S.

dollars per kilogram can be classified as one of the most
expensive food items on earth – far more expensive than
truffles, caviar, and or authentic balsamic vinegar. Boasting
an epic history, its flavor is revered the world over.
International organizations employ sophisticated scientific
laboratory protocols to grade saffron crops for flavor, color,
and richness. Due to its enduring coveted status, a tradition
of adulteration, embargo, and conspicuous consumption
has also developed in tandem with authentic products.
Saffron threads are the stamens of the crocus, a high-maintenance flower that grows only in very
specific climatic regions, often with only relatively inconsistent yields. Each flower blooms for just one
week of the year, yielding only three stamens which must be very delicately hand-picked and then
very carefully dried. 150 flowers and considerable effort are required in order to yield just a single
gram of saffron – affordable only because of cheap labor to harvest the saffron, which rarely qualifies
as ethical “fair-trade”.

1-25. KROKOS
[1st century saffron; Crocus sativa – Dioscorides]
Corycian crocum is the best for bodily use — new and well-coloured [stigma], having somewhat white
tendrils [style], somewhat long, having all its parts hard to break, without fat, full, colouring the hands,
not decayed or moist, alluring in scent and a little sharper; for that which is not such is either old or
steeped. The next best after the Corycian [Greek] comes from that tract of land near Lycia [south-west
Turkey]; and that from Olympus [a mountain] in Lycia; then that from Aegis Aetolia [western Greece].
But the Cyrenaican and that from Centuripinum are the weakest in strength of all in Sicily, all of them
being cultivated like vegetables. Nevertheless, because it is full of juice and well coloured …

It is digestive, softening, somewhat astringent and diuretic. It causes a good colour, and it is good taken
as a drink with passum [raisin wine] against overindulgence. …

Crocomagma [1-26] is made from oil of saffron, the aromatic part squeezed out [extracted] and made
into lozenges [Ruffi’s Pills]. The best is sweet-smelling, somewhat resembling the taste of myrrh [1-77,
1-73, 4-116], heavy and black, with no woodiness in it; and which sufficiently diluted is the colour of
saffron — smooth, yellow underneath, strongly colouring the teeth and tongue and lasting many hours
together, like that from Syria. It has the ability to clean and cleans away things which darken the pupils.
It is diuretic, softening, digestive and warming. It somewhat resembles the strength of saffron for it is
made from this.

Authentic saffron of all qualities is rather expensive. Low

quality or even artificial saffron is often sold as authentic. To
gauge quality saffron, notice that the threads should be fine
and even in size, a trumpet-like flute on one end and a golden
or yellow tendril on the other. Artificial saffron typically has
coarse, irregular threads and often strips of something almost
bark-like and/or disconnected yellow bits.

Country of origin can often indicate quality, with Persian-Iranian saffron typically indicating high
quality. Iranian saffron is noticeably deeper red in color and uniquely musky. Iranian saffron however
can be difficult to source due to trade or export embargos and cultivation issues. Saffron is graded
according to laboratory measurements of crocin (color), picrocrocin (taste), and safranal (volatile oil)
content. Grading standards are established by the ISO (International Organization for
Standardization). ISO 3632 refers exclusively to saffron grading and establishes four empirical color
intensity grades: I (finest quality saffron), II, III and IV (poorest). Two Persian-Iranian products and one
Spanish product are classified Grade I.
Spanish saffron is also known for its high quality and is relatively available in comparison to the Iranian
variety. The highest quality Iranian saffron is called Sargol saffron. It comprises very tips of saffron
threads (stigma) which have been cut and separated from style (Konj) prior to drying. It maintains its
rich, pure red color, maximum flavor, aroma and natural dye and has a color-index grade of 220 to
280 usp (higher is better). Most importantly, it contains the most potent medicinal properties.

According to European grading, it is almost literally “off the charts”. Another high grade Iranian
product is Negin with up to a 250 usp, followed by Poushal at 220 usp. By comparison, premium-grade
Spanish saffron is the closest comparable product available from Europe, known as Coupe, with a
grade of 190 usp or higher. The following grade II Spanish saffron/s are Mancha (180 to 190 usp) and
Rio (150 to 180 usp).

Artificial and Powdered Saffron – Fake saffron is often combined with turmeric, paprika and
sometimes even bark. Saffron powder, regardless of who or where it is sourced from, loses its flavor
much more quickly than whole saffron. A simple method to ensure that you have authentic saffron is
to drop a few threads into warm water in a small shallow vessel. In a few minutes, the saffron tea
should be a bright clean yellow color, and the threads should retain their shape. Murky water or frayed
or dissolved threads indicate false or adulterated saffron. For more information, see the consumer
guide to purchasing saffron:

http://saffron.com/the-consumer-guide-to-purchasing-saffron/
Myrrh (ὀποπάναξ) – The All-Healing

Etymology of the word Myrrh, (Mor/Mar/‫ )מר‬is derived from the ancient Aramaic word for “bitter”. It
is associated with the root word that is the source of the name Mary, or Miryam / Maryam (‫)מרים‬, in
Hebrew and Arabic, meaning “bitterness” or “froth of the sea”. During antiquity it suggested the
universal feminine principle symbolized by ancient Goddesses such as Ashtoreth, Astarte, and
Aphrodite in association with the moon, its phases, tidal surge, etc. Interestingly, myrrh species are
counter-balanced by the various species of frankincense, which were associated with the sun.

It can be challenging to discern which type of myrrh was employed in various recipes from antiquity.
Arabian myrrh is darker and appears coarser, collected in larger lumps than African material, while
African Myrrh has a slightly less pungent, more delicate fragrance than Arabian Myrrh. Biblical Myrrh
(Aramaic; Yegar-Sahadutha) is typically what many recipes refer to and is synonymous with Balsam,
Balm (of Gilead or Mecca), Sweet Myrrh, and is known today as either Opobalsamum or Opopanax.

1-18. BALSAMON [BALM OF GILEAD; JALʻĀD IN JORDAN]

[Biblical ‘Sweet’ Myrrh; Commiphora gileadensis; Opopanax]
The tree balsamum is noted, similar in size to lycium [European Box Thorn] or pyracantha [Quince], with
leaves like rue [Syrian wild, cultivated or meadow] but a great deal paler and much more flourishing. It
grows only in Judaea in a certain valley and in Egypt. Varying considerably in ruggedness, tallness and
slenderness, the part of the shrub that is thin, with filaments, is called theriston, which may be because
it is easily mowed because of its slenderness. Opobalsamum [The type of myrrh mentioned in the Bible]
is the juice exuded by the tree when it is cut with iron nails in the heat of the hottest days. But it drops
so little that every year they can get no more than six or seven congii [three litre units approximately]
of it, and a weight of it is sold in that place for double its weight in silver. The best juice is new, with a
strong smell, pure and not inclining to sweetness, dissolving easily, smooth, astringent, and a little biting
to the tongue. …

Taken as a drink it is a concoction for rejuvenation and moving urine. Given with milk it is also good for
difficult breathers and those who have taken a drink of aconitum [4-77, 4-78]; also for those bitten by
snakes. It is mixed with fatigue removers, warm compresses and antidotes. Generally the juice of the
balsamum has the most strength …

http://www.scents-of-earth.com/opoponax.html

1-77. SMURNA
[Common Myrrh; Commiphora myrrha]
Smyrna [myrrh] is the oozing of a tree (like the Egyptian [tree]) which grows in Arabia, an incision being
made in the thorns, from which the gum drips down onto the mats spread underneath, but some
congeals around the stock of the tree. Some of this is called pediasimos (as we should say, campestris)
from which when pressed stacte [oil of new myrrh] is taken. Another called gabirea is more thick and
grows in fruitful and fertile places. It also yields much stacte. Priority is given to that called troglodytica
 from the place that breeds it — a pale green, biting and transparent. Some is also gathered which is
thinner, next in esteem to the primitive, soft like bdellium, with a poisonous smell as it were, growing in
sunny places. There is another kind called caucalis which is smelly, black and dried. The worst of all is
that which is called ergasima which is rough, with little fat, and sharp — resembling gum both in sight
and strength. …

Choose that which is new, brittle, light, of the same colour throughout, and which when broken is
smooth like a [finger-]nail and in small pieces — bitter, sharp, fragrant and warming. That which is
ponderous, weighs heavy and is the colour of pitch is useless.

http://www.scents-of-earth.com/myrrh-gum-resin.html

PREPARATORY WORK – CIRCULATUM / ALKAHEST

Examination of the various recipes for creating Paracelsus’ Elixir Proprietatis, reveals that 1) Paracelsus
adapted a 1st century recipe for a pill attributed to Rufus of Ephesus and converted the original recipe
to one that yields a tincture based on the original, 2) that arguably the ‘key’ to Paracelsus’
methodology relied on a solvent he referred to as Circulatum, and 3) that both the Circulatum and
process was widely interpreted from the 16th century onward in different ways by later operators, as
is evidenced by the various historical recipes for reproducibility.

Rufus of Ephesus – 1st Century [Original Recipe], as Preserved by Woodall

Woodall's Medicine Chest: Pilulæ Ruffi.

[Ruffy – Myrrh, Saffron, Aloes]

℞: Take of Aloes [and myrrh each] two ounces, Saffron half an ounce, with Syrup of the juice of Lemmons
[sic], make it into a mass according to Art.

Uses: Pilulæ Ruffi or Pestilentiales Ruffi, subscribing to Ruffus [Rufus of Ephesus - 1st century Greek
physician] their inventour, a famous Physician, and fitting for the pestilence and plague, doe rather
prevent infection, then cure the infected: for by reason of the aloes the body is freed from excrements,
by myrrha from putritude, and by Saffron the vitall faculties are quickened, but infection once possessed,
is not alwayes by such light cordials and gentle laxatives removed, their dose agreeth with that of Pilulæ
Aureæ, they are very stomachall, for they refresh much the stomacke, and in any oppressions of the
stomacke, where gentle purging is required, they excell.

The mysterious Circulatum was exhaustively researched by Herman Boerhaave and provides unique
insight into the makeup and chemical identity of Paracelsus Circulatum, Van Helmont’s Alkahest as
Boerhaave interprets it. Boerhaave, through a series of reproductions and a final experiment of his
own (easily reproducible; process 76 below) arrived at the conclusion that potassium acetate is indeed
the soluble and volatile salt necessary for creating Van Helmont’s version of the Alkahest. It is an
excellent example of good early analytical chemistry applied to an alchemical secret.
 The Preparation of Tartarised Tartar – Herman Boerhaave, Elementa Chemiæ; Process 75
℞: REDUCE the purest white tartar [i.e. from ‘pure white-wine’] to fine powder,
1. and boil a sufficient quantity thereof with ten times its weight of water, in a large copper vessel, till
the tartar appears sufficiently dissolved; let the vessel remain over the fire, that the water and the
tartar may continue constantly boiling;

2. the liquor, being now tasted, proves acid, and is almost transparent, and tolerably pure.

3. Then let fall from a height a quantity of oil of tartar, drop by drop, into the boiling liquor, which is
still to be kept boiling, whilst the oil of tartar is dropped in.

4. Upon the falling of each drop, there arises a great ebullition in the liquor, proceeding from the
meeting of the acid and the alcali, as appears from hence, that, the ebullition soon after
spontaneously ceases, and is raised again by dropping in more of the alcaline liquor, and because
this is performed in a strong boiling heat, large spherical bubbles are generated on the surface of
the boiling liquor, that presently crack, burst, and appear again. In these bubbles chemists have
found, or rather imagined they found, the figure of grapes.

5. The operation is thus to be patiently continued, till at length no more effervescence arises from
dropping the alcaline liquor into the boiling lixivium. And now the acidity of the tartar will be so
saturated with such a quantity of its own alcali, as neither to appear acid, nor alcaline, but a third
new salt [potassium acetate]. But this point of Saturation must be exactly hit, otherwise the salt
will be acid if too little alcali were added, or alcaline, if too much, great caution must therefore be
used at the end.

Assuming alcali Oil of Tartar [per Deliquium] to be deliquesced potassium carbonate or potassium
hydroxide, when combined with acidic wine Tartar [potassium bitartrate; KC4H5O6] in solution, the
reaction yields potassium acetate with carbon dioxide, described by Boerhaave in process 75 as
ebullition or bubbles, as the carbon dioxide byproduct according to the following reaction/s:

8 KC4H5O6 + K2CO3 = 10 KC2H3O2 + 13 CO2 + 5 H2O

4 KC4H5O6 + KOH = 5 KC2H3O2 + 6 CO2 + 3 H2O

6. This liquor is to be strained [filtered] hot and quick thro' flannel, till it becomes clear [translucent],
it will be of a blackish brown colour, of a particular bitterish, saline, unctuous taste, but scentless;
if inspissated [thickened or congealed] by heat, till a skin appears on its surface, and then set for
some time in a cold place, it deposits to the bottom and sides of the vessel, certain saline grains,
which when collected, are a tartar easily soluble in water [potassium bicarbonate from decomposed
potassium acetate], even in the cold; whereas before it could scarce be dissolved therein, without
a boiling heat: whence this preparation may properly be called soluble tartar.

The reduction, inspissation, changes the solubility of the salts dissolved in the water, causing the
solution to be oversaturated, by which excess salts will crystallize out as described by Boerhaave
above. This is perhaps a double-salt comprising potassium acetate and potassium bicarbonate. This
double salt is called Tartarised Tartar by Boerhaave.

Tincture of Tartarised Tartar – Herman Boerhaave, Elementa Chemiæ; Process 77

℞: REDUCE dry Tartarised tartar [potassium acetate], prepared according to the seventy-fifth process,
to fine powder,
 1. put it into a tall bolt-head, and pour pure alcohol thereon, till it rises four inches above it.

2. Stop the glass with paper, and boil gently in our little wooden furnace, for twenty-four hours; by
which means the alcohol will become of a gold-colour, and of an aromatic, hot, penetrating taste.
If the operation be repeated with fresh alcohol, a white salt will remain at the bottom [potassium
bicarbonate, insoluble in ethanol whereas the potassium acetate easily dissolves in ethanol].

3. Let the tinctures be inspissated [thickened or congealed by evaporation] by a gentle fire, till a tenth
part remains condensed behind.

If Tartarised Alcohol – i.e. Boerhaave’s Tincture of Tartarised Tartar – indeed is the chemical identity
of Paracelsus’ Circulatum, or Van Helmont’s Alkahest, or a suitable substitute of either thereof, then
it is reasonable to assume that the entire alchemical process for creating Volatile Salts of Tartar had
the aim of yielding potassium acetate. Potassium acetate easily dissolves in pure ethanol, whereas
potassium bitartrate and potassium carbonate do not, with potassium bicarbonate also being nearly
impossible to dissolve in alcohol.

An opportunity exists here for research and experimentation into a more elegant process by 1)
creating Volatile Salts of Tartar by alchemical means and comparing them to potassium acetate salts,
and 2) to create Tartarised Alcohol – i.e. Boerhaave’s Tincture of Tartarised Tartar by alchemical means
and comparing the product to potassium acetate saturated ethanol.

This is the line of reasoning addressed by Boerhaave in Elementa Chemiæ, process 76, for a product
he called Regenerated Tartar, the chemical identity of which is easily identified as potassium acetate.

Regenerated Tartar – Herman Boerhaave, Elementa Chemiæ; Process 76

℞: TO a quantity of sharp, pure, and dried fixed alcali [potassium carbonate; K2CO3], contained in a large
glass, with a narrow neck,

1. pour strong distilled vinegar, till it almost covers the salt scarce any sensible effervescence will
appear, which seems strange, because so strong an alcali might be expected to make an
effervescence with the acid; but it seems, on the other hand, as if so weak an acid would not make
an ebullition with so strong; an alcali:

2. shake them strongly together, and then some small, short-lived ebullition appears. Pour on more
distilled vinegar, and then a greater ebullition will arise, and appear sufficiently manifest, after
shaking the glass, add a third quantity, and then a violent ebullition, frothing, and hissing, will be
found, and prove the stronger, the more the glass was shook j and this continues a long while, so
that the vinegar poured on makes the stronger effervescence, the nearer the operation approaches
to the point of saturation with the alcali; which point is generally obtained, when about fourteen
times the weight of strong distilled vinegar is added to the alcali.

3. Now, towards the end, let the mixture be well heated, and long and strongly stirred, that no more
acid may be poured on, than is exactly required to obtain the point of saturation; which will at
length be hit, by continuing to add a little of the distilled vinegar by degrees, and well agitating the
mixture, till the addition, and shaking in of a little more, no longer causes an effervescence, even in
the heat. Then let the mixture stand warm, for twenty-four hours, and if upon shaking, it makes no
 ebullition, again drop in a little vinegar, and shake the vessel, and if now no effervescence arises,
then the exact point of saturation is hit. …

4. When at length this is happily obtained, let the liquor be separated by rest from its fæces, and then
all the water be drawn off by a gentle fire, till a saline mass remains at the bottom, of a black,
reddish colour [depending on the color of the original distilled vinegar], and a highly penetrating,
but very particular saponaceous taste. This mass [moist salt] will have attracted, and retained all
the acid of the vinegar [including the color], and given out all the water.

K2CO3 + 2 C2H4O2 = 2 KC2H3O2 + CO2 + H2O

KOH + C2H4O2 = KC2H3O2 + H2O

At this point it the process, it is easy to identify the chemical reaction as yielding potassium acetate
due to the combination of either potassium carbonate or potassium hydroxide (fixed alcali) with the
acetic acid present in the vinegar. Since Boerhaave so clearly describes an effervescence, this suggests
the generation of carbon dioxide and strongly argues for the chemical identity of fixed alcali in this
instance as being potassium carbonate, better known as potash.

There is not, in all chemistry, a more instructing experiment than this; it shews us a new, unexpected,
and particular appearance of alcali and acid, in the making an effervescence. We here fee all the degrees
of colour from the transparent whiteness of water, up to blackness; we see that a fat inflammable oil is
regenerated from alcali, calcined by a violent fire, and a thin, hungry spirit of vinegar; for this dry salt
takes flame in the fire [burns violet], and, when distilled with a strong heat, affords a true oil. Hence we
learn, that salts produced by a mixture of acid and alcali, are not barely made up of the acid and alcali
as they are again separable, but that a new thing is produced, of which no sign appeared before. …

It is interesting to note Boerhaave’s sense of discovery and realization that this reaction just might
yield what alchemists called Volatilized Salts of Tartar, Foliated Earth of Tartar, Philosophical Foliated
Earth, Sal Diureticus, Sal Sennerti or Terra Foliata Secretissima (all synonymous) as being crucial to
creating a version of Van Helmont’s Alkahest as it was understood by Boerhaave:

This salt, when properly prepared, is a most admirable menstruum converting its subject, by mixture
and digestion, into a uniform soluble mass, that will readily pass thro' the body, and remain rich in its
own virtues: it is the greatest resolvent in the body hitherto known, and therefore highly valuable, as it
is not hurtful in hot cases, yet serviceable in cold ones, and almost suited to every patient. Upon carefully
considering all these particulars, I have often doubted whether this were not Helmont's volatile salt of
tartar, which he so highly commends, and substitutes for the alcahest itself, especially since it flows like
wax at the fire. … but whoever shall over carefully endeavour to dissolve, purify, filter, inspissate, or
calcine this salt, in order to make it white, he will find it fly off into the air, and be lost, and may thus
indeed be convinced of its volatility, with the loss of his labour and cost.

Boerhaave is suggesting that an alcohol (ethanol) soluble volatile salt of mixed mineral (potassium
from fixed alkali potash) and vegetable (acetic acid in vinegar) components yields a salt that is
combined with high % ethanol, typically vinous or wine alcohol, to create a unique solvent that he
equated with Van Helmont’s Alkahest. The question is: Does this hypothesis stand up to historical
scrutiny? We may never know the answer for a fact. However, it is easy to discern plausibility based
on the fact that Paracelsus relied heavily on 1) wine alcohol, 2) potash and 3) vinegar as three of his
primary and most important reagents for working with plants to create plant-based medicines. Based
on this and other factors, the likelihood of Boerhaave being correct in his hypothesis must be
considered highly plausible, probable and most likely correct.

HISTORICAL RECIPES FOR THE ELIXIR PROPRIETATIS

Paracelsus – 8th Book of the Archidoxis, Concerning Elixirs

The Sixth Elixir, which is that of Propriety [Elixir Proprietatis]

Equally from natural objects a perfect elixir can be extracted, as out of myrrh, saffron, and aloe. As to
what forces it proceeds from, that we set down in our treatise on the Generations thereof. Here we only
put forth the process leaving the origin, which we often treat of elsewhere.

℞: Take of myrrh, of aloe, and of saffron, each a quarter of a pound.

1. Put these all together into a pelican, set them in sand, and let them ascend for a month.
2. Then separate the oil from the dregs by means of an alembic without burning.
3. This oil suffer to digest for a month, together with circulatum of equal weight.
4. Afterwards preserve it.

In this elixir are all the virtues of the natural balsam, and, moreover, such a conservative virtue for old
persons, more than it seems right to assign to it. For not only one period of life seems to proceed from
it, but four, seven or ten. It is scarcely possible to express its force and natural powers, but, so far as our
judgment goes, it has been sufficiently elucidated, nor do we think it requires further explanation.

Van Helmont
Van Helmont added the use of cinnamon water (containing cinnamaldehyde, eugenol and other
phytochemicals) as an extraction/distillation medium. These compounds mix with the extract and are
then distilled. The resulting distillate is miscible with ethanol. Van Helmont elsewhere asserts that the
Alkahest is required, yet oddly did not include it in this variant of the recipe.

Middle Way [Common or Average Recipe]

℞: best Myrrh, bright Alloes, of the best Saffron, of each one Ounce: if thou take more thou shalt find it
done in vain;

1. let the two first be beaten, and the Saffron role it into a round Figure [a ball],

2. put them [the prepared ingredients] into a large Glass with a long neck, and seal it Hermetically,

3. and digest them in a gentle heat, for fear of breaking the Glass, untill you see the whole lump grow
to the bottom of the glass, and a clear Oyl and Water circulate in the sides of the glass,

4. then open the glass, and pour in a pint of Cinammon water, and distil it in moist sand until no more
will ascend …
Oswald Croll
Oswald Croll was a respected Spagyrist-physician in Paracelsus’ tradition. His treatment of the Elixir
Proprietatis included the use of sulfuric acid resulting in a product known later in various
Pharmacopoeia as Elixir Proprietatis cum Acido (with acid). Both Van Helmont and Boerhaave have
clearly expressed their opinions that the use of sulfuric acid yields an inferior product for several
reasons. Its formulation will not be addressed here.

J.H. of London, 1668

The following recipe employs Van Helmont’s tartarized alcohol as an extraction medium.

℞: … the best Myrrh, bright Alloes, of the best English Saffron, of each four Ounces;

1. beat the Myrrh and Alloes but not the Saffron, put them into a Bolt-head, and pour on them a pint
and a half of volatile Salt of Tartar, volatised with Spirit of Wine [tartarized alcohol of Van Helmont],

2. digest them in a gentle heat, till the gummousness be fully gone, and there remain no more
bitterness then is contained in the Saffron;

3. then separate the pure Spirit from the fecis and keep it for use.

This Elixir thus prepared, will in colour resemble the pure Arterial Blood of a sound and healthy man and
in tast[e] will be fragrant, in which the Myrrh and Saffron will plainly appear very strong in taste, without
any offensiveness or nauseousness [sic], but grateful to the Stomach.

Each Glass [bottled for sale] contains either one Ounce, or Half an Ounce ...

From a French Medical Text Concerning the Elixir Proprietatis

℞: The Elixir Proprietatis of Paracelsus is prepared with Spirit of Wine, thus.

1. Take Soccotrine Aloes, choice Myrrh and the best Saffron cut small, Spirit of Wine rectified.

2. Let them stand together in Digestion in B. M. or in Horse-Dung, for fifteen Days.

3. Afterwards decant the Liquor, and

4. … set it in a warm Place for a Day or two, that the Fæces may settle; and then put it by for use.

Some add to this Tincture of the Spirit of Sulphur by the Bell [sulfuric acid]; others, the same Quantity of
the volatile Spirit of Sal Ammoniack [ammonium carbonate solution], and digest for three Weeks longer.
It is then termed Elixir Proprietatis cum Acido, or Elixir Proprietatis cum Alkali [respectively].

This Elixir gently loosens the Belly, kills Worms, provokes Sweat, corroborates the Fibres of the Stomach
and Bowels, promotes the monthly Purgations [menstruation], and opens the hemorrhoidal Veins. It is
an excellent Preservative in Cases of Putrefaction, in the Scurvy, Plague, and malignant and contagious
Distempers; especially the Elixir prepared With the Acid. It is likewise serviceable in hysterick and
hypochondriack Disorders.
Herman Boerhaave – Elementia Chemiæ, 1724
Elixir Proprietatis with Distilled Vinegar – Process 81
℞: Take choice aloes, saffron, and myrrh, of each half an ounce,

1. cut and bruise them, put them into a tall bolt-head,

2. pour twenty times their own weight of the strongest distilled vinegar [5-6% acetic acid] thereon,

3. let them simmer together in our little wooden furnace for twelve hours:

4. now suffer the whole to rest, that the fæces may subside, and gently strain off the pure liquor
through a thin linen;

5. put half the quantity of distilled vinegar to the remainder, boil and proceed as before, and throw
away the fæces.

6. Mix the two tinctures together, and distil with a gentle fire till the whole is thickened to a third;

7. keep the vinegar that comes over for the same use; and what remains behind is the Elixir
Proprietatis, made with distilled vinegar.

Again, it has nearly the same effects in the blood and viscera, as may easily appear from knowing the
virtues of the three ingredients when dissolved in a subtile vinegar.

It is to be taken in a morning upon an empty stomach, at least twelve hours after eating; it is given from
a drachm to two or three for a dose in sweet wine or mead, or the like, walking after it, or having the
belly gently rubbed. …

Paracelsus declared, that an elixir made of aloes, saffron, and myrrh, would prove a vivifying and
preserving balsam, able to continue health and long life to the utmost possible limits; and hence he calls
it by a lofty title the elixir of propriety to man; but concealed the preparation, in which Helmont asserts
the alcahest is required. Crollius formerly used the oil of sulphur [sulfuric acid; H 2SO4] made by the bell,
as a menstruum in this case, upon considering, according to the doctrine of Paracelsus, that an hungry
acid was proper in stomachic remedies; but when this is used, the aloes and myrrh are scorched, and
acquire a stony hardness, so as not afterwards readily to dissolve in alcohol: for this use they require
that the strong acid of the sulphur should be diluted.

Hence, I conjectured, that a mild, oily, vegetable acid would prove a commodious and proper solvent in
this case for medicinal uses; and upon adding an equal quantity of alcohol to the elixir prepared in this
manner, it becomes more balsamic, mild, and effectual. It in every respect resembles the Pilula Rufi, and
may be successfully used in their stead.
 Elixir Proprietatis with Tartarised Tartar – Process 84
℞: To the same ingredients, reduced to a powder,

1. … pour thrice their weight of the liquor of Tartarised tartar, made according to the [75th and]
seventy-seventh process[es] previously discussed; [potassium acetate saturated ethanol];

2. digest them in a close vessel for three days, in a heat of a hundred and fifty degrees [Fahrenheit; 66
degrees Celsius]; and thus the ingredients will be entirely dissolved into an uniform pappy mass,
much better than by vinegar, water, or alcaline liquor.

3. Then pour on twenty times the quantity of alcohol, in respect of the ingredients, and boil them
gently for twelve hours:

4. let all cool and stand at rest, then decant the clean liquor, and treat the rest with more alcohol, as
before, till nearly the whole be dissolved; for little fæces will here be left.

5. Inspissate [thicken or congeal] all the elixirs together, with a gentle fire, to the thickness of oil;
preserve the alcohol for the same use; and thus will be obtained the elixir proprietatis with
tartarised tartar and alcohol.

This elixir being prepared with a compound, and wonderfully opening salt, has greater virtues than the
foregoing [processes 81 and 83] so that it is admirable in old inveterate obstructions, which it powerfully
resolves, without offending by any acid or alcaline property [neutralized by the salt]: for these compound
salts, along with what they dissolve, generally pass quick thro' the vessels of the body. … In all these
processes we have an example of the chemical solution and preparation of the same thing, by various
solvents; and learn by what means these solutions have different virtues, according to the difference of
the menstruum; and that these elixirs ought to be prepared with different menstruums for daily use,
according to the intention of the physician. So likewise they act differently, according as they are
determined by the prescriber.

Boerhaave’s final recipe, process 84, is nearly identical to Paracelsus’ recipe if we understand the
Circulatum of Paracelsus, as synonymous with Boerhaave’s liquor of tartarized tartar. Paracelsus
instructed operators to digest the mass in a pelican (reflux distillation) for a month, which can be
interpreted as an alchemical month, meaning one night. He does not explain what digestion medium
to use for this purpose, yet it seems certain that he used one. Van Helmont claimed that the Alkahest
is necessary somewhere in the recipe, yet oddly his recipe did not include it. Boerhaave solved the
riddle by explaining that the biomass is digested for 3 days with liquor of tartarized tartar, the chemical
identity of which appears to be ethanol saturated with artisanal potassium acetate crafted by a
reaction between potash and distilled vinegar. Paracelsus separated the liquid from the solids prior to
circulating for an additional month with an equal weight of Circulatum. This can be interpreted as 1)
an ethanol extract, which is then 2) converted to plant-acetates in the form of a tincture. The
assumption is that his Circulatum can indeed be interpreted as rectified wine alcohol saturated with
potassium acetate, as Boerhaave revealed. Boerhaave on the other hand, extracted using the
Circulatum, added a generous amount of additional ethanol and then circulated for an additional 12
hours, followed by decanting to separate the liquid from the solids, and then evaporated to an oil.
Aside from subtle differences in modus operandi, it appears that Boerhaave remained true to
Paracelsus’ recipe while adding a level of accuracy and transparency concerning operative details.
 ADDITIONAL RELATED INFORMATION

Concerning the First [Primary] Elixir, That is, of Balsam [Balm of Gilead]
1. Take of the true and very best balsam, well known to us, one pound.

2. Let this be put into a glass covered with a blind alembic, and together with it pour in two ounces
of the quintessence of gold [i.e. oil of gold, aka gold trichloride; AuCl 3] and one ounce and a
half of the essence of the greater circulation [potassium acetate saturated ethanol].

3. Let all these be digested together with a slow fire, so that the vapors may ascend night and
day.

4. Afterwards let the fire be increased so that some drops may adhere, and may fall down, drop
by drop, for two months [i.e. nights].

5. At length let them remain in horse dung [medium heat] for four months, so that they may have
their digestion without intermission.

When this has been done the elixir is finished. It must be understood that this balsam or elixir becomes
a fermentation which is developed and mingled with the root of life, and has the power of ruling the life
in a good essence, so that no nature can resist it.

Of the Preparation of Aloes

Aloes is a very bitter juice which they bring us from Arabia, in a solid Form in skins. The more impure is
called Caballin, the mean sort is called Hepatique [Aloe ferox], and the best is called Succatrine [Aloe
perryi resin], which ought to be neat, glittering, and of an high and lively [ruby or garnet] color, and of
this you are to make use. Its principal Virtues are to purge gently Phlegm by strengthening the Stomach,
to kill Worms, and resist Corruption. It is purified by dissolving it in distilled Waters, or in juice of Roses,
Violets, or other, and after filtering and coagulating it, as we here teach.

1. Take and put half a pound of Aloes Succatrine in a Glass Body, and pour thereon one pound and an
half of juice of Violets.

2. Put on a blind Head, and set it in digestion 48 hours, in which time the Aloes will be dissolved in the
juice, and if there be any earthy part therein, it will sink to the bottom.

3. Decant the Solution, and filter it.

4. After that evaporate it in a glazed dish over a vaporous Bath, and reduce it into a mass.

Of this you may make Pills of a weight of six or eight grains, of which take one half an hour before
Supper, to loosen the Belly sweetly, and to evacuate (almost insensibly) the gravel and viscous matter
in the Stomach. There are made of it also small Pills of the bigness of a Pins head, which they call Pills
of Frankfurt. This mass is termed Aloes violata, as that dissolved in juice of Roses is called Rosata.

– Christopher Glaser – 1677 The Complete Chemist, Ch. 10, p. 95