British scientist (1677-1761)
(September 17, 1677- January 4, 1761) was an English clergyman whose inventions, studies and experiments made major contributions to developments in botany, and in both plant and animal . He was the first to measure utilizing his "Hales Manometer", and also invented a to distill various "airs" i.e., gases. His other medical or health related inventions include a ventillation bellow to improve air quality in enclosed spaces, and surgical for the removal of s. He was a philanthropist and wrote a popular tract on alcoholic intemperance.
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Mr. Walcot says of his Water, that it was smooth, soft, cooling, and would not decay or putrify in many Years, no not in seven Years... But by its continuing so long in an unputrified State, I suspect there was Spirit of Salt in it, that came over in Distillation: For tho' distiiled common Water is known to keep longer without putrifying, than undistilled Water by reason of its greater purity; yet I found some of the good distiiled Sea-Water to putrify in some time after Distillation, but that which had in it Spirit of Salt never putrified.
In the Year 1683 Mr. Fitz-gerald, a near Relation of the Famous Robert Boyle Esq; having upon Mr. Boyle's encouragement made a Discovery of a new easy and practicable way of making salt Water fresh... Mr. Walcot asserted before the House of Commons, that Mr. Fitz-gerald's Water was rough, harsh, fiery, corroding and tormenting the Body when constantly drank of. This I suspect was the true Reason why both their Methods of preparing fresh Sea-Water were disused...
About the Year 1675, William Walcot, Brother to Sir , obtained a Patent for making Sea-Water fresh: And the King, before the Grant of this Patent, had the curiosity to go and see Mr. Walcot do it, which was by distilling it in a very large Still; into the Still he put some Ingredient, which was to cure the distilled Water of any noxious Quality: But what it was, he kept a great secret. I suspect that the principal thing was only Distillation, because in all his printed Accounts of it, he purposely avoids the calling it a Still, but calls it a Machine or Engine, and Distilling he calls the working of the Machine, not Distilling.
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Johannes Gadesden [i.e.,] Johannes Anglicus, Anno 1516, says that Sea-Water may be sweetened four ways, viz. by filtrating thro' Sand: By clean Linnen laid over a Boiler, and squeesing the Moisture out, as from the Sponges: By Distillation: As alfo by thin Bowls made of white Virgin Wax, which 'tis said will free the Water from its Saltness, and from some part of its nauseous Bitter. But this is only a matter of curiosity, because but a very small Quantity can be thus prepared; and in order to make those waxen Bowls fit for farther Filtration, they must be cleansed from the Salt, by being washed in fresh Water.
St. Basil, in his Homilies, says that when Men were cast on an Island, where there was no fresh Water; and they boiled Sea-Water; and catched the Vapour with Sponges, which they squeezed into another Boiler; and having passed thus, four or five Times from Boilers thro' Sponges, it became drinkable. This tedious way was used before the method of Disttiling was known, which was an Invention of the Arabs.
I was at first much discouraged, when I reflected on my Rashness, in venturing on an Undertaking, which had baffled the repeated Attempts of the best Philosophers and Chymists, both Ancient and Modern: In so much that they looked upon it as almost impracticable to find out any way to procure a wholesome Drink from Sea-Water.
I have here, and as occasion offered under several of the foregoing Experiments, only touched upon a few of the most obvious instances, wherein these kind of researches may possibly be of service in giving us useful hints in the culture of plants: Tho' I am very sensible, that it is from long experience chiefly that we are to expect the most certain rules of practice, yet it is withal to be remembred, that the likeliest method to enable us to make the most judicious observations, and to put us upon the most probable means of improving any art, is to get the best insight we can into the nature and properties of those things which we are desirous to cultivate and improve.
We have from the foregoing Experiments many proofs of the very great and different quantities of moisture imbibed and perspired by different kinds of Trees, and also of the influence of the several states of the air, as to warm or cold, wet or dry, have on that perspiration. We see also what stores of moisture nature has provided in the Earth against a dry season, to answer this great expence of it in the production and support of vegetables; how far the dew can contribute to this supply, and how insufficient its small quantity is towards making good the great demands of perspiration: And that plants can plentifully imbibe moisture thro' their stems and leaves as well as perspire it.
And since in vegetables, their growth and the preservation of their vegetable life is promoted and maintained, as in animals, by the very plentiful and regular motion of their fluids, which are the vehicles ordained by nature, to carry proper nutriment to every part; it is therefore reasonable to hope, that in them also, by the same method of inquiry, considerable discoveries may in time be made, there being, in many respects, a great analogy between plants and animals.
And if we reflect upon the discoveries that have been made in the animal œconomy, we shall find that the most considerable and rational accounts of it have been chiefly owing to the statical examination of their fluids, viz. by enquiring what quantity of fluids, and solids dissolved into fluids, the animal daily takes in for its support and nourishment: And with what force and different rapidities those fluids are carried about in their proper channels, according to the different secretions that are to be made from them: And in what proportion the recrementitious fluid is conveyed away, to make room for fresh supplies; and what portion of this recrement nature allots to be carried off, by the several kinds of emunctories and excretory ducts.