Ultramarine Blue

 

Scrovegni  Chapel, Padua

Frescos and ultramarine ceiling, Giotto 1306.

In his fifteenth century handbook for painters, Cennino Cennini said, "Ultramarine blue is a color illustrious, beautiful and most perfect, beyond all other colors; one could not say anything about it, or do anything with it, that its quality would not still surpass." The ancient Egyptians used ultramarine to decorate the sarcophaguses of their pharos. Later, Marco Polo reported that it was made at a lapis lazuli mine in Afghanistan. Its name alludes to these far-flung origins: ultra-marine = "beyond the sea." Venetians were probably the first in Italy to learn the extraction technique and import the raw lapis. Producing the rich blue pigment from the rock was no simple task; success required an elaborate set of steps. Because of the difficulty, for a time, an ounce of ultramarine was valued more highly than an ounce of pure gold. In the legal contracts drawn up for commissioned paintings, patrons often stipulated exact amounts of the precious material for the artist to use. Beyond its beauty, its presence in a painting signaled the wealth of its owner.

In the last part of his book, L'Arte Vetraria, Antonio Neri presents his recipes for a variety of paints, including one for ultramarine. In glassmaking, drinking goblets adorned with delicate paint-work raised their value and elevated them into the realm of art. Unlike enamels, which fired into the glass, most paint, including ultramarine could not survive the furnace, requiring application only after a piece was finished. The number of different paint and lake recipes in the book indicates Neri's familiarity with the craft. This, combined with his willingness to use other painter’s materials like "smalt" in his glass formulations, hints at a still unknown chapter in the alchemist's life. Perhaps, for a period in Antwerp, he worked directly with fine artists. Here is Neri’s ultramarine:

Take fragments of lapis lazuli, which you can find plentifully in Venice and at low prices. Get fragments that are nicely tinted a pretty celestial color and remove any poorly tinted fragments. Cull the nicely colored fragments into a pot and put it amongst hot coals to calcine. When they are inflamed throw them in fresh water and repeat this twice. Then grind them on a porphyry stone most impalpably to become like sifted grain flour. 
Take equal amounts, three ounces each, of pine pitch, black tar, mastic, new wax and turpentine, add one ounce each, of linseed oil and frankincense. I put these things in a clay bowl to warm on the fire until I see them dissolve and with a stirring rod, I mix and incorporate them thoroughly. This done, I throw them into fresh water, so they will combine into one mass for my needs.  

For every pound of finely powdered lapis lazuli, ground as described above, take ten ounces of the above gum cake. In a bowl over a slow fire, melt the gum, and when it is well-liquified throw into it, little by little, the finely powdered lapis lazuli. Incorporate it thoroughly into the paste with a stirring rod.

Cast the hot incorporated material into a vessel of fresh water and, with hands bathed in linseed oil, form a round cake, proportionately round and tall. You should make one or more other of these cakes from the quantity of the material. Then soak these cakes for fifteen days in a large vessel full of fresh water, changing the water every two days. In a kettle, you should boil clear common water and put the cakes in a well-cleaned, glazed earthen basin. Pour warm water over them and then leave them until the water has cooled. 

Empty out the water and pour new warm water over them. When it has cooled, pour again, replenishing the warmth. Repeat this many times over, so that the cakes unbind from the heat of the water. Now add new warm water and you will see that the water will take on a celestial color. Decant the water into a clean glazed pan, pour new [warm] water over the cake and let it color [the water].
When it is colored, decant it and pass it through a sieve into a glazed basin. Pour warm water over the cake, repeatedly until it is no longer colored. Make sure that the water is not too hot, but only lukewarm because too much heat will cause the blue to darken, hence this warning, which is very important. 

Pass all this colored water through a sieve into the basin. It still has the unctuosity of the gum, so leave it to stand and rest for twenty-four hours; all the color will go to the bottom. Then gently decant off the water with its unctuosity, pour clear water over it and pass it through a fine sieve into a clean basin. 

Pass the fresh water through the sieve with the color stirred-up so that this color still passes through and therefore a great part of the filth and unctuosity will remain in the sieve. Wash the sieve well and with new water again pass the color through. Repeat these steps three times, which ordinarily leaves all the filth on the blue resting in the sieve. Always wash the sieve each time, cleaning it of all contamination. Put the blue in a clean pan. Gently decant off the water and then leave it to dry. You will have a most beautiful ultramarine, as I have made many times in Antwerp. 

The amount per pound of lapis lazuli will vary. It depends on whether the lapis has more or less charge of color and on the beauty of its color. Grind it exceedingly fine on the porphyry stone, as described above and you will succeed beautifully.  

For a quite beautiful and sightly biadetto blue that mimics ultramarine blue, take ordinary blue enamel and grind it exceedingly fine over the porphyry stone, as above. Incorporate it into the gum cake with the dose described above and hold it in digestion in fresh water for fifteen days as with the lapis lazuli. Follow the directions for the lapis lazuli, in all and for all, until the end. These blues are not only useful to painters, but they also serve in order to tint glasses par excellence.

 

Ultramarine Blue

 

Scrovegni  Chapel, Padua

Frescos and ultramarine ceiling, Giotto 1306.

In his fifteenth century handbook for painters, Cennino Cennini said, "Ultramarine blue is a color illustrious, beautiful and most perfect, beyond all other colors; one could not say anything about it, or do anything with it, that its quality would not still surpass." The ancient Egyptians used ultramarine to decorate the sarcophaguses of their pharos. Later, Marco Polo reported that it was made at a lapis lazuli mine in Afghanistan. Its name alludes to these far-flung origins: ultra-marine = "beyond the sea." Venetians were probably the first in Italy to learn the extraction technique and import the raw lapis. Producing the rich blue pigment from the rock was no simple task; success required an elaborate set of steps. Because of the difficulty, for a time, an ounce of ultramarine was valued more highly than an ounce of pure gold. In the legal contracts drawn up for commissioned paintings, patrons often stipulated exact amounts of the precious material for the artist to use. Beyond its beauty, its presence in a painting signaled the wealth of its owner.

In the last part of his book, L'Arte Vetraria, Antonio Neri presents his recipes for a variety of paints, including one for ultramarine. In glassmaking, drinking goblets adorned with delicate paint-work raised their value and elevated them into the realm of art. Unlike enamels, which fired into the glass, most paint, including ultramarine could not survive the furnace, requiring application only after a piece was finished. The number of different paint and lake recipes in the book indicates Neri's familiarity with the craft. This, combined with his willingness to use other painter’s materials like "smalt" in his glass formulations, hints at a still unknown chapter in the alchemist's life. Perhaps, for a period in Antwerp, he worked directly with fine artists. Here is Neri’s ultramarine:

Take fragments of lapis lazuli, which you can find plentifully in Venice and at low prices. Get fragments that are nicely tinted a pretty celestial color and remove any poorly tinted fragments. Cull the nicely colored fragments into a pot and put it amongst hot coals to calcine. When they are inflamed throw them in fresh water and repeat this twice. Then grind them on a porphyry stone most impalpably to become like sifted grain flour. 
Take equal amounts, three ounces each, of pine pitch, black tar, mastic, new wax and turpentine, add one ounce each, of linseed oil and frankincense. I put these things in a clay bowl to warm on the fire until I see them dissolve and with a stirring rod, I mix and incorporate them thoroughly. This done, I throw them into fresh water, so they will combine into one mass for my needs.  

For every pound of finely powdered lapis lazuli, ground as described above, take ten ounces of the above gum cake. In a bowl over a slow fire, melt the gum, and when it is well-liquified throw into it, little by little, the finely powdered lapis lazuli. Incorporate it thoroughly into the paste with a stirring rod.

Cast the hot incorporated material into a vessel of fresh water and, with hands bathed in linseed oil, form a round cake, proportionately round and tall. You should make one or more other of these cakes from the quantity of the material. Then soak these cakes for fifteen days in a large vessel full of fresh water, changing the water every two days. In a kettle, you should boil clear common water and put the cakes in a well-cleaned, glazed earthen basin. Pour warm water over them and then leave them until the water has cooled. 

Empty out the water and pour new warm water over them. When it has cooled, pour again, replenishing the warmth. Repeat this many times over, so that the cakes unbind from the heat of the water. Now add new warm water and you will see that the water will take on a celestial color. Decant the water into a clean glazed pan, pour new [warm] water over the cake and let it color [the water].
When it is colored, decant it and pass it through a sieve into a glazed basin. Pour warm water over the cake, repeatedly until it is no longer colored. Make sure that the water is not too hot, but only lukewarm because too much heat will cause the blue to darken, hence this warning, which is very important. 

Pass all this colored water through a sieve into the basin. It still has the unctuosity of the gum, so leave it to stand and rest for twenty-four hours; all the color will go to the bottom. Then gently decant off the water with its unctuosity, pour clear water over it and pass it through a fine sieve into a clean basin. 

Pass the fresh water through the sieve with the color stirred-up so that this color still passes through and therefore a great part of the filth and unctuosity will remain in the sieve. Wash the sieve well and with new water again pass the color through. Repeat these steps three times, which ordinarily leaves all the filth on the blue resting in the sieve. Always wash the sieve each time, cleaning it of all contamination. Put the blue in a clean pan. Gently decant off the water and then leave it to dry. You will have a most beautiful ultramarine, as I have made many times in Antwerp. 

The amount per pound of lapis lazuli will vary. It depends on whether the lapis has more or less charge of color and on the beauty of its color. Grind it exceedingly fine on the porphyry stone, as described above and you will succeed beautifully.  

For a quite beautiful and sightly biadetto blue that mimics ultramarine blue, take ordinary blue enamel and grind it exceedingly fine over the porphyry stone, as above. Incorporate it into the gum cake with the dose described above and hold it in digestion in fresh water for fifteen days as with the lapis lazuli. Follow the directions for the lapis lazuli, in all and for all, until the end. These blues are not only useful to painters, but they also serve in order to tint glasses par excellence.

Thévenot Continues East

Stained glass windows of the Nasir al-Mulk 'Pink Mosque', Shiraz, Iran

Photo by Domiri Mohammad Reza Ganji.
(Click to enlarge)

Previously, we followed the progress of seventeenth century tourist Jean de Thévenot, noting his comments about glass as he traveled. He sailed from Rome to Malta to Constantinople to Egypt. He then continued overland through Syria and sailed down the Euphrates River toward the Persian Gulf.  At Basra he turned around and headed north, picking up the Tigris River to Baghdad where he continued eastward to Persia. In Isfahan he described numerous species of plants, animals and insects. Further south he took note of a city where glassmaking captured his attention:

The people of Schiras [Shiraz, Iran] are very witty and the city hath given birth to most of the best poets of Persia. There is much glass made there, and several glass-shops are in town, though they work not constantly in their glass-houses, but let the fire go out after they have employed a certain quantity of materials. They make their glass of a white stone, almost as hard as marble, which they get in a hill four days journey from Schiraz and it is very clear: especially they make great bottles as clear and delicate as in any other place in the world; but it is wonderfully strange how they can blow the great bottles they call ‘Caraba,’ which are as thick as one finger and hold nearly thirty quarts of wine; these bottles are covered with the straw of canes. [1]

Preceding Thévenot in Shiraz by a number of years (1627) was the British traveler, Sir Thomas Herbert, who stated that there was “…no part of the Orient showing better or richer wine.” [2] The mutually beneficial association between the production of wine and glass is one that appears in numerous locations throughout history. That both crafts should occur here, at the center of activity for this region’s premier vineyards should be no surprise. 

The region’s ‘Shirazi’ wines have been connected by various legends to the French Rhone variety now known as ‘Shiraz,’ but the vineyards in Iran are now defunct, and no definite conclusions have been reached, except that if a kinship exists, it is a very ancient one. In other quarters, Marco Polo mentioned Persian wines [3] and Omar Khayyam praised them throughout his Rubaiyat. [4]

At the same time that Thévenot passed through the region, so did fellow Parisian Jean Chardin (Sir John Chardin) who spent about eighteen months visiting (1666-7). It is unknown if the two travelers met. In his own published diary Chardin stated  “The art of glass-making; there are glass houses all over Persia, but most of the glass is full of flaws […] The glass of Chiras [Shiraz] is the finest in the country” and he went on to say that “Moreover, the art of glass-making was brought into Persia within these four score [80] years. A beggarly and covetous Italian taught it at Chiras for the sum of fifty crowns.” [5]

This last passage is often quoted in reference books without comment, to the point that it has become quite famous. At the risk of stating the obvious, the notion that one man, a foreigner, down on his luck, could single handedly bootstrap an entire industry that would fully mature throughout Persia in eighty years is absurd on its face. Beyond that, it is something of an insult to a culture that current scholarship credits with key developments in the invention of glass more than five thousand years ago. [6] Chardin’s condescendence toward Persian artisans and craft in general is well demonstrated throughout his book. His claim is plain enough, however if we want to be charitable, we could speculate that he misunderstood his source, who actually told him that the Italian was responsible for showing European style glassmaking to a well established technical community in Shiraz. Historian Stefano Carboni identifies a fifteenth century downturn and says “in Iran the industry was revived with the help of European, mostly Venetian, craftsmen in Isfahan and Shiraz from the seventeenth century.” [7]

[1] Thévenot v.2, p. 125, 126
[2] Thomas Herbert  “A Relation of Some Yeares Travaile, Begunne Anno 1626.” (London: Stansby and Bloome, 1634), p. 133.
 By Thomas Herbert   also see http://www.saddleflasks.com  “An extensive reference site devoted to Late Persian glass.”
[3] By Marco Polo, “The travels of Marco Polo, the Venetian,” trans. by William Marsden (London: J.M. Dent, 1926), p. 41 (bk.1 ch. 15).
[4] Omar Khayyam, “Rubaiyat of Omar Khayyam” trans. by Edward Fitzgerald (Boston: Branden Books, 1989), for example, stanzas VI, XI, XII, XLI, LVI.
[5] John Chardin “Sir John Chardin's Travels in Persia” (New York: Cosimo, 2010) p.275  (abridged English translation of 1724 original).
[6] For instance, see  https://en.wikipedia.org/wiki/History_of_glass http://www.iranicaonline.org/articles/glass ,  https://en.wikipedia.org/wiki/Sasanian_glass .
[7]  Stefano Carboni, “Glassware” in Medieval Islamic Civilization: An Encyclopedia edited by Josef W. Meri (New York, Routledge, 2005) v. 1, p. 298.

Ultramarine Blue

Scrovegni  Chapel, Padua

Frescos and ultramarine ceiling, Giotto 1306.

In his fifteenth century handbook for painters, Cennino Cennini said, "Ultramarine blue is a color illustrious, beautiful and most perfect, beyond all other colors; one could not say anything about it, or do anything with it, that its quality would not still surpass." The ancient Egyptians used ultramarine to decorate the sarcophaguses of their pharos. Later, Marco Polo reported that it was made at a lapis lazuli mine in Afghanistan. Its name alludes to these far-flung origins: ultra-marine = "beyond the sea." Venetians were probably the first in Italy to learn the extraction technique and import the raw lapis. Producing the rich blue pigment from the rock was no simple task; success required an elaborate set of steps. Because of the difficulty, for a time, an ounce of ultramarine was valued more highly than an ounce of pure gold. In the legal contracts drawn up for commissioned paintings, patrons often stipulated exact amounts of the precious material for the artist to use. Beyond its beauty, its presence in a painting signaled the wealth of its owner.

In the last part of his book, L'Arte Vetraria, Antonio Neri presents his recipes for a variety of paints, including one for ultramarine. In glassmaking, drinking goblets adorned with delicate paint-work raised their value and elevated them into the realm of art. Unlike enamels, which fired into the glass, most paint, including ultramarine could not survive the furnace, requiring application only after a piece was finished. The number of different paint and lake recipes in the book indicates Neri's familiarity with the craft. This, combined with his willingness to use other painter’s materials like "smalt" in his glass formulations, hints at a still unknown chapter in the alchemist's life. Perhaps, for a period in Antwerp, he worked directly with fine artists. Here is Neri’s ultramarine:

Take fragments of lapis lazuli, which you can find plentifully in Venice and at low prices. Get fragments that are nicely tinted a pretty celestial color and remove any poorly tinted fragments. Cull the nicely colored fragments into a pot and put it amongst hot coals to calcine. When they are inflamed throw them in fresh water and repeat this twice. Then grind them on a porphyry stone most impalpably to become like sifted grain flour. 
Take equal amounts, three ounces each, of pine pitch, black tar, mastic, new wax and turpentine, add one ounce each, of linseed oil and frankincense. I put these things in a clay bowl to warm on the fire until I see them dissolve and with a stirring rod, I mix and incorporate them thoroughly. This done, I throw them into fresh water, so they will combine into one mass for my needs.  

For every pound of finely powdered lapis lazuli, ground as described above, take ten ounces of the above gum cake. In a bowl over a slow fire, melt the gum, and when it is well-liquified throw into it, little by little, the finely powdered lapis lazuli. Incorporate it thoroughly into the paste with a stirring rod.

Cast the hot incorporated material into a vessel of fresh water and, with hands bathed in linseed oil, form a round cake, proportionately round and tall. You should make one or more other of these cakes from the quantity of the material. Then soak these cakes for fifteen days in a large vessel full of fresh water, changing the water every two days. In a kettle, you should boil clear common water and put the cakes in a well-cleaned, glazed earthen basin. Pour warm water over them and then leave them until the water has cooled. 

Empty out the water and pour new warm water over them. When it has cooled, pour again, replenishing the warmth. Repeat this many times over, so that the cakes unbind from the heat of the water. Now add new warm water and you will see that the water will take on a celestial color. Decant the water into a clean glazed pan, pour new [warm] water over the cake and let it color [the water].
When it is colored, decant it and pass it through a sieve into a glazed basin. Pour warm water over the cake, repeatedly until it is no longer colored. Make sure that the water is not too hot, but only lukewarm because too much heat will cause the blue to darken, hence this warning, which is very important. 

Pass all this colored water through a sieve into the basin. It still has the unctuosity of the gum, so leave it to stand and rest for twenty-four hours; all the color will go to the bottom. Then gently decant off the water with its unctuosity, pour clear water over it and pass it through a fine sieve into a clean basin. 

Pass the fresh water through the sieve with the color stirred-up so that this color still passes through and therefore a great part of the filth and unctuosity will remain in the sieve. Wash the sieve well and with new water again pass the color through. Repeat these steps three times, which ordinarily leaves all the filth on the blue resting in the sieve. Always wash the sieve each time, cleaning it of all contamination. Put the blue in a clean pan. Gently decant off the water and then leave it to dry. You will have a most beautiful ultramarine, as I have made many times in Antwerp. 

The amount per pound of lapis lazuli will vary. It depends on whether the lapis has more or less charge of color and on the beauty of its color. Grind it exceedingly fine on the porphyry stone, as described above and you will succeed beautifully.  

For a quite beautiful and sightly biadetto blue that mimics ultramarine blue, take ordinary blue enamel and grind it exceedingly fine over the porphyry stone, as above. Incorporate it into the gum cake with the dose described above and hold it in digestion in fresh water for fifteen days as with the lapis lazuli. Follow the directions for the lapis lazuli, in all and for all, until the end. These blues are not only useful to painters, but they also serve in order to tint glasses par excellence.

Ultramarine Blue

Scrovegni  Chapel, Padua

Frescos and ultramarine ceiling, Giotto 1306.

In his fifteenth century handbook for painters, Cennino Cennini said, "Ultramarine blue is a color illustrious, beautiful and most perfect, beyond all other colors; one could not say anything about it, or do anything with it, that its quality would not still surpass." The ancient Egyptians used ultramarine to decorate the sarcophaguses of their pharos. Later, Marco Polo reported that it was made at a lapis lazuli mine in Afghanistan. Its name alludes to these far-flung origins: ultra-marine = "beyond the sea." Venetians were probably the first in Italy to learn the extraction technique and import the raw lapis. Producing the rich blue pigment from the rock was no simple task; success required an elaborate set of steps. Because of the difficulty, for a time, an ounce of ultramarine was valued more highly than an ounce of pure gold. In the legal contracts drawn up for commissioned paintings, patrons often stipulated exact amounts of the precious material for the artist to use. Beyond its beauty, its presence in a painting signaled the wealth of its owner.

In the last part of his book, L'Arte Vetraria, Antonio Neri presents his recipes for a variety of paints, including one for ultramarine. In glassmaking, drinking goblets adorned with delicate paint-work raised their value and elevated them into the realm of art. Unlike enamels, which fired into the glass, most paint, including ultramarine could not survive the furnace, requiring application only after a piece was finished. The number of different paint and lake recipes in the book indicates Neri's familiarity with the craft. This, combined with his willingness to use other painter’s materials like "smalt" in his glass formulations, hints at a still unknown chapter in the alchemist's life. Perhaps, for a period in Antwerp, he worked directly with fine artists. Here is Neri’s ultramarine:

Take fragments of lapis lazuli, which you can find plentifully in Venice and at low prices. Get fragments that are nicely tinted a pretty celestial color and remove any poorly tinted fragments. Cull the nicely colored fragments into a pot and put it amongst hot coals to calcine. When they are inflamed throw them in fresh water and repeat this twice. Then grind them on a porphyry stone most impalpably to become like sifted grain flour. 
Take equal amounts, three ounces each, of pine pitch, black tar, mastic, new wax and turpentine, add one ounce each, of linseed oil and frankincense. I put these things in a clay bowl to warm on the fire until I see them dissolve and with a stirring rod, I mix and incorporate them thoroughly. This done, I throw them into fresh water, so they will combine into one mass for my needs.  

For every pound of finely powdered lapis lazuli, ground as described above, take ten ounces of the above gum cake. In a bowl over a slow fire, melt the gum, and when it is well-liquified throw into it, little by little, the finely powdered lapis lazuli. Incorporate it thoroughly into the paste with a stirring rod.

Cast the hot incorporated material into a vessel of fresh water and, with hands bathed in linseed oil, form a round cake, proportionately round and tall. You should make one or more other of these cakes from the quantity of the material. Then soak these cakes for fifteen days in a large vessel full of fresh water, changing the water every two days. In a kettle, you should boil clear common water and put the cakes in a well-cleaned, glazed earthen basin. Pour warm water over them and then leave them until the water has cooled. 

Empty out the water and pour new warm water over them. When it has cooled, pour again, replenishing the warmth. Repeat this many times over, so that the cakes unbind from the heat of the water. Now add new warm water and you will see that the water will take on a celestial color. Decant the water into a clean glazed pan, pour new [warm] water over the cake and let it color [the water].
When it is colored, decant it and pass it through a sieve into a glazed basin. Pour warm water over the cake, repeatedly until it is no longer colored. Make sure that the water is not too hot, but only lukewarm because too much heat will cause the blue to darken, hence this warning, which is very important. 

Pass all this colored water through a sieve into the basin. It still has the unctuosity of the gum, so leave it to stand and rest for twenty-four hours; all the color will go to the bottom. Then gently decant off the water with its unctuosity, pour clear water over it and pass it through a fine sieve into a clean basin. 

Pass the fresh water through the sieve with the color stirred-up so that this color still passes through and therefore a great part of the filth and unctuosity will remain in the sieve. Wash the sieve well and with new water again pass the color through. Repeat these steps three times, which ordinarily leaves all the filth on the blue resting in the sieve. Always wash the sieve each time, cleaning it of all contamination. Put the blue in a clean pan. Gently decant off the water and then leave it to dry. You will have a most beautiful ultramarine, as I have made many times in Antwerp. 

The amount per pound of lapis lazuli will vary. It depends on whether the lapis has more or less charge of color and on the beauty of its color. Grind it exceedingly fine on the porphyry stone, as described above and you will succeed beautifully.  

For a quite beautiful and sightly biadetto blue that mimics ultramarine blue, take ordinary blue enamel and grind it exceedingly fine over the porphyry stone, as above. Incorporate it into the gum cake with the dose described above and hold it in digestion in fresh water for fifteen days as with the lapis lazuli. Follow the directions for the lapis lazuli, in all and for all, until the end. These blues are not only useful to painters, but they also serve in order to tint glasses par excellence.

Thévenot Continues East

Stained glass windows of the Nasir al-Mulk 'Pink Mosque', Shiraz, Iran

Photo by Domiri Mohammad Reza Ganji.
(Click to enlarge)

Previously, we followed the progress of seventeenth century tourist Jean de Thévenot, noting his comments about glass as he traveled. He sailed from Rome to Malta to Constantinople to Egypt. He then continued overland through Syria and sailed down the Euphrates River toward the Persian Gulf.  At Basra he turned around and headed north, picking up the Tigris River to Baghdad where he continued eastward to Persia. In Isfahan he described numerous species of plants, animals and insects. Further south he took note of a city where glassmaking captured his attention:

The people of Schiras [Shiraz, Iran] are very witty and the city hath given birth to most of the best poets of Persia. There is much glass made there, and several glass-shops are in town, though they work not constantly in their glass-houses, but let the fire go out after they have employed a certain quantity of materials. They make their glass of a white stone, almost as hard as marble, which they get in a hill four days journey from Schiraz and it is very clear: especially they make great bottles as clear and delicate as in any other place in the world; but it is wonderfully strange how they can blow the great bottles they call ‘Caraba,’ which are as thick as one finger and hold nearly thirty quarts of wine; these bottles are covered with the straw of canes. [1]

Preceding Thévenot in Shiraz by a number of years (1627) was the British traveler, Sir Thomas Herbert, who stated that there was “…no part of the Orient showing better or richer wine.” [2] The mutually beneficial association between the production of wine and glass is one that appears in numerous locations throughout history. That both crafts should occur here, at the center of activity for this region’s premier vineyards should be no surprise. 

The region’s ‘Shirazi’ wines have been connected by various legends to the French Rhone variety now known as ‘Shiraz,’ but the vineyards in Iran are now defunct, and no definite conclusions have been reached, except that if a kinship exists, it is a very ancient one. In other quarters, Marco Polo mentioned Persian wines [3] and Omar Khayyam praised them throughout his Rubaiyat. [4]

At the same time that Thévenot passed through the region, so did fellow Parisian Jean Chardin (Sir John Chardin) who spent about eighteen months visiting (1666-7). It is unknown if the two travelers met. In his own published diary Chardin stated  “The art of glass-making; there are glass houses all over Persia, but most of the glass is full of flaws […] The glass of Chiras [Shiraz] is the finest in the country” and he went on to say that “Moreover, the art of glass-making was brought into Persia within these four score [80] years. A beggarly and covetous Italian taught it at Chiras for the sum of fifty crowns.” [5]

This last passage is often quoted in reference books without comment, to the point that it has become quite famous. At the risk of stating the obvious, the notion that one man, a foreigner, down on his luck, could single handedly bootstrap an entire industry that would fully mature throughout Persia in eighty years is absurd on its face. Beyond that, it is something of an insult to a culture that current scholarship credits with key developments in the invention of glass more than five thousand years ago. [6] Chardin’s condescendence toward Persian artisans and craft in general is well demonstrated throughout his book. His claim is plain enough, however if we want to be charitable, we could speculate that he misunderstood his source, who actually told him that the Italian was responsible for showing European style glassmaking to a well established technical community in Shiraz. Historian Stefano Carboni identifies a fifteenth century downturn and says “in Iran the industry was revived with the help of European, mostly Venetian, craftsmen in Isfahan and Shiraz from the seventeenth century.” [7]

[1] Thévenot v.2, p. 125, 126
[2] Thomas Herbert  “A Relation of Some Yeares Travaile, Begunne Anno 1626.” (London: Stansby and Bloome, 1634), p. 133.
 By Thomas Herbert   also see http://www.saddleflasks.com  “An extensive reference site devoted to Late Persian glass.”
[3] By Marco Polo, “The travels of Marco Polo, the Venetian,” trans. by William Marsden (London: J.M. Dent, 1926), p. 41 (bk.1 ch. 15).
[4] Omar Khayyam, “Rubaiyat of Omar Khayyam” trans. by Edward Fitzgerald (Boston: Branden Books, 1989), for example, stanzas VI, XI, XII, XLI, LVI.
[5] John Chardin “Sir John Chardin's Travels in Persia” (New York: Cosimo, 2010) p.275  (abridged English translation of 1724 original).
[6] For instance, see  https://en.wikipedia.org/wiki/History_of_glass http://www.iranicaonline.org/articles/glass ,  https://en.wikipedia.org/wiki/Sasanian_glass .
[7]  Stefano Carboni, “Glassware” in Medieval Islamic Civilization: An Encyclopedia edited by Josef W. Meri (New York, Routledge, 2005) v. 1, p. 298.

Ultramarine Blue

Scrovegni  Chapel, Padua

Frescos and ultramarine ceiling, Giotto 1306.

In his fifteenth century handbook for painters, Cennino Cennini said, "Ultramarine blue is a color illustrious, beautiful and most perfect, beyond all other colors; one could not say anything about it, or do anything with it, that its quality would not still surpass." The ancient Egyptians used ultramarine to decorate the sarcophaguses of their pharos. Later, Marco Polo reported that it was made at a lapis lazuli mine in Afghanistan. Its name alludes to these far-flung origins: ultra-marine = "beyond the sea." Venetians were probably the first in Italy to learn the extraction technique and import the raw lapis. Producing the rich blue pigment from the rock was no simple task; success required an elaborate set of steps. Because of the difficulty, for a time, an ounce of ultramarine was valued more highly than an ounce of pure gold. In the legal contracts drawn up for commissioned paintings, patrons often stipulated exact amounts of the precious material for the artist to use. Beyond its beauty, its presence in a painting signaled the wealth of its owner.

In the last part of his book, L'Arte Vetraria, Antonio Neri presents his recipes for a variety of paints, including one for ultramarine. In glassmaking, drinking goblets adorned with delicate paint-work raised their value and elevated them into the realm of art. Unlike enamels, which fired into the glass, most paint, including ultramarine could not survive the furnace, requiring application only after a piece was finished. The number of different paint and lake recipes in the book indicates Neri's familiarity with the craft. This, combined with his willingness to use other painter’s materials like "smalt" in his glass formulations, hints at a still unknown chapter in the alchemist's life. Perhaps, for a period in Antwerp, he worked directly with fine artists. Here is Neri’s ultramarine:

Take fragments of lapis lazuli, which you can find plentifully in Venice and at low prices. Get fragments that are nicely tinted a pretty celestial color and remove any poorly tinted fragments. Cull the nicely colored fragments into a pot and put it amongst hot coals to calcine. When they are inflamed throw them in fresh water and repeat this twice. Then grind them on a porphyry stone most impalpably to become like sifted grain flour. 
Take equal amounts, three ounces each, of pine pitch, black tar, mastic, new wax and turpentine, add one ounce each, of linseed oil and frankincense. I put these things in a clay bowl to warm on the fire until I see them dissolve and with a stirring rod, I mix and incorporate them thoroughly. This done, I throw them into fresh water, so they will combine into one mass for my needs.  

For every pound of finely powdered lapis lazuli, ground as described above, take ten ounces of the above gum cake. In a bowl over a slow fire, melt the gum, and when it is well-liquified throw into it, little by little, the finely powdered lapis lazuli. Incorporate it thoroughly into the paste with a stirring rod.

Cast the hot incorporated material into a vessel of fresh water and, with hands bathed in linseed oil, form a round cake, proportionately round and tall. You should make one or more other of these cakes from the quantity of the material. Then soak these cakes for fifteen days in a large vessel full of fresh water, changing the water every two days. In a kettle, you should boil clear common water and put the cakes in a well-cleaned, glazed earthen basin. Pour warm water over them and then leave them until the water has cooled. 

Empty out the water and pour new warm water over them. When it has cooled, pour again, replenishing the warmth. Repeat this many times over, so that the cakes unbind from the heat of the water. Now add new warm water and you will see that the water will take on a celestial color. Decant the water into a clean glazed pan, pour new [warm] water over the cake and let it color [the water].
When it is colored, decant it and pass it through a sieve into a glazed basin. Pour warm water over the cake, repeatedly until it is no longer colored. Make sure that the water is not too hot, but only lukewarm because too much heat will cause the blue to darken, hence this warning, which is very important. 

Pass all this colored water through a sieve into the basin. It still has the unctuosity of the gum, so leave it to stand and rest for twenty-four hours; all the color will go to the bottom. Then gently decant off the water with its unctuosity, pour clear water over it and pass it through a fine sieve into a clean basin. 

Pass the fresh water through the sieve with the color stirred-up so that this color still passes through and therefore a great part of the filth and unctuosity will remain in the sieve. Wash the sieve well and with new water again pass the color through. Repeat these steps three times, which ordinarily leaves all the filth on the blue resting in the sieve. Always wash the sieve each time, cleaning it of all contamination. Put the blue in a clean pan. Gently decant off the water and then leave it to dry. You will have a most beautiful ultramarine, as I have made many times in Antwerp. 

The amount per pound of lapis lazuli will vary. It depends on whether the lapis has more or less charge of color and on the beauty of its color. Grind it exceedingly fine on the porphyry stone, as described above and you will succeed beautifully.  

For a quite beautiful and sightly biadetto blue that mimics ultramarine blue, take ordinary blue enamel and grind it exceedingly fine over the porphyry stone, as above. Incorporate it into the gum cake with the dose described above and hold it in digestion in fresh water for fifteen days as with the lapis lazuli. Follow the directions for the lapis lazuli, in all and for all, until the end. These blues are not only useful to painters, but they also serve in order to tint glasses par excellence.

Thévenot Continues East

Stained glass windows of the Nasir al-Mulk 'Pink Mosque', Shiraz, Iran

Photo by Domiri Mohammad Reza Ganji.
(Click to enlarge)

Previously, we followed the progress of seventeenth century tourist Jean de Thévenot, noting his comments about glass as he traveled. He sailed from Rome to Malta to Constantinople to Egypt. He then continued overland through Syria and sailed down the Euphrates River toward the Persian Gulf.  At Basra he turned around and headed north, picking up the Tigris River to Baghdad where he continued eastward to Persia. In Isfahan he described numerous species of plants, animals and insects. Further south he took note of a city where glassmaking captured his attention:

The people of Schiras [Shiraz, Iran] are very witty and the city hath given birth to most of the best poets of Persia. There is much glass made there, and several glass-shops are in town, though they work not constantly in their glass-houses, but let the fire go out after they have employed a certain quantity of materials. They make their glass of a white stone, almost as hard as marble, which they get in a hill four days journey from Schiraz and it is very clear: especially they make great bottles as clear and delicate as in any other place in the world; but it is wonderfully strange how they can blow the great bottles they call ‘Caraba,’ which are as thick as one finger and hold nearly thirty quarts of wine; these bottles are covered with the straw of canes. [1]

Preceding Thévenot in Shiraz by a number of years (1627) was the British traveler, Sir Thomas Herbert, who stated that there was “…no part of the Orient showing better or richer wine.” [2] The mutually beneficial association between the production of wine and glass is one that appears in numerous locations throughout history. That both crafts should occur here, at the center of activity for this region’s premier vineyards should be no surprise. 

The region’s ‘Shirazi’ wines have been connected by various legends to the French Rhone variety now known as ‘Shiraz,’ but the vineyards in Iran are now defunct, and no definite conclusions have been reached, except that if a kinship exists, it is a very ancient one. In other quarters, Marco Polo mentioned Persian wines [3] and Omar Khayyam praised them throughout his Rubaiyat. [4]

At the same time that Thévenot passed through the region, so did fellow Parisian Jean Chardin (Sir John Chardin) who spent about eighteen months visiting (1666-7). It is unknown if the two travelers met. In his own published diary Chardin stated  “The art of glass-making; there are glass houses all over Persia, but most of the glass is full of flaws […] The glass of Chiras [Shiraz] is the finest in the country” and he went on to say that “Moreover, the art of glass-making was brought into Persia within these four score [80] years. A beggarly and covetous Italian taught it at Chiras for the sum of fifty crowns.” [5]

This last passage is often quoted in reference books without comment, to the point that it has become quite famous. At the risk of stating the obvious, the notion that one man, a foreigner, down on his luck, could single handedly bootstrap an entire industry that would fully mature throughout Persia in eighty years is absurd on its face. Beyond that, it is something of an insult to a culture that current scholarship credits with key developments in the invention of glass more than five thousand years ago. [6] Chardin’s condescendence toward Persian artisans and craft in general is well demonstrated throughout his book. His claim is plain enough, however if we want to be charitable, we could speculate that he misunderstood his source, who actually told him that the Italian was responsible for showing European style glassmaking to a well established technical community in Shiraz. Historian Stefano Carboni identifies a fifteenth century downturn and says “in Iran the industry was revived with the help of European, mostly Venetian, craftsmen in Isfahan and Shiraz from the seventeenth century.” [7]

[1] Thévenot v.2, p. 125, 126
[2] Thomas Herbert  “A Relation of Some Yeares Travaile, Begunne Anno 1626.” (London: Stansby and Bloome, 1634), p. 133.
 By Thomas Herbert   also see http://www.saddleflasks.com  “An extensive reference site devoted to Late Persian glass.”
[3] By Marco Polo, “The travels of Marco Polo, the Venetian,” trans. by William Marsden (London: J.M. Dent, 1926), p. 41 (bk.1 ch. 15).
[4] Omar Khayyam, “Rubaiyat of Omar Khayyam” trans. by Edward Fitzgerald (Boston: Branden Books, 1989), for example, stanzas VI, XI, XII, XLI, LVI.
[5] John Chardin “Sir John Chardin's Travels in Persia” (New York: Cosimo, 2010) p.275  (abridged English translation of 1724 original).
[6] For instance, see  https://en.wikipedia.org/wiki/History_of_glass http://www.iranicaonline.org/articles/glass ,  https://en.wikipedia.org/wiki/Sasanian_glass .
[7]  Stefano Carboni, “Glassware” in Medieval Islamic Civilization: An Encyclopedia edited by Josef W. Meri (New York, Routledge, 2005) v. 1, p. 298.

Ultramarine Blue

Scrovegni  Chapel, Padua

Frescos and ultramarine ceiling, Giotto 1306.

In his fifteenth century handbook for painters, Cennino Cennini said, "Ultramarine blue is a color illustrious, beautiful and most perfect, beyond all other colors; one could not say anything about it, or do anything with it, that its quality would not still surpass." The ancient Egyptians used ultramarine to decorate the sarcophaguses of their pharos. Later, Marco Polo reported that it was made at a lapis lazuli mine in Afghanistan. Its name alludes to these far-flung origins: ultra-marine = "beyond the sea." Venetians were probably the first in Italy to learn the extraction technique and import the raw lapis. Producing the rich blue pigment from the rock was no simple task; success required an elaborate set of steps. Because of the difficulty, for a time, an ounce of ultramarine was valued more highly than an ounce of pure gold. In the legal contracts drawn up for commissioned paintings, patrons often stipulated exact amounts of the precious material for the artist to use. Beyond its beauty, its presence in a painting signaled the wealth of its owner.

In the last part of his book, L'Arte Vetraria, Antonio Neri presents his recipes for a variety of paints, including one for ultramarine. In glassmaking, drinking goblets adorned with delicate paint-work raised their value and elevated them into the realm of art. Unlike enamels, which fired into the glass, most paint, including ultramarine could not survive the furnace, requiring application only after a piece was finished. The number of different paint and lake recipes in the book indicates Neri's familiarity with the craft. This, combined with his willingness to use other painter’s materials like "smalt" in his glass formulations, hints at a still unknown chapter in the alchemist's life. Perhaps, for a period in Antwerp, he worked directly with fine artists. Here is Neri’s ultramarine:

Take fragments of lapis lazuli, which you can find plentifully in Venice and at low prices. Get fragments that are nicely tinted a pretty celestial color and remove any poorly tinted fragments. Cull the nicely colored fragments into a pot and put it amongst hot coals to calcine. When they are inflamed throw them in fresh water and repeat this twice. Then grind them on a porphyry stone most impalpably to become like sifted grain flour. 
Take equal amounts, three ounces each, of pine pitch, black tar, mastic, new wax and turpentine, add one ounce each, of linseed oil and frankincense. I put these things in a clay bowl to warm on the fire until I see them dissolve and with a stirring rod, I mix and incorporate them thoroughly. This done, I throw them into fresh water, so they will combine into one mass for my needs.  

For every pound of finely powdered lapis lazuli, ground as described above, take ten ounces of the above gum cake. In a bowl over a slow fire, melt the gum, and when it is well-liquified throw into it, little by little, the finely powdered lapis lazuli. Incorporate it thoroughly into the paste with a stirring rod.

Cast the hot incorporated material into a vessel of fresh water and, with hands bathed in linseed oil, form a round cake, proportionately round and tall. You should make one or more other of these cakes from the quantity of the material. Then soak these cakes for fifteen days in a large vessel full of fresh water, changing the water every two days. In a kettle, you should boil clear common water and put the cakes in a well-cleaned, glazed earthen basin. Pour warm water over them and then leave them until the water has cooled. 

Empty out the water and pour new warm water over them. When it has cooled, pour again, replenishing the warmth. Repeat this many times over, so that the cakes unbind from the heat of the water. Now add new warm water and you will see that the water will take on a celestial color. Decant the water into a clean glazed pan, pour new [warm] water over the cake and let it color [the water].
When it is colored, decant it and pass it through a sieve into a glazed basin. Pour warm water over the cake, repeatedly until it is no longer colored. Make sure that the water is not too hot, but only lukewarm because too much heat will cause the blue to darken, hence this warning, which is very important. 

Pass all this colored water through a sieve into the basin. It still has the unctuosity of the gum, so leave it to stand and rest for twenty-four hours; all the color will go to the bottom. Then gently decant off the water with its unctuosity, pour clear water over it and pass it through a fine sieve into a clean basin. 

Pass the fresh water through the sieve with the color stirred-up so that this color still passes through and therefore a great part of the filth and unctuosity will remain in the sieve. Wash the sieve well and with new water again pass the color through. Repeat these steps three times, which ordinarily leaves all the filth on the blue resting in the sieve. Always wash the sieve each time, cleaning it of all contamination. Put the blue in a clean pan. Gently decant off the water and then leave it to dry. You will have a most beautiful ultramarine, as I have made many times in Antwerp. 

The amount per pound of lapis lazuli will vary. It depends on whether the lapis has more or less charge of color and on the beauty of its color. Grind it exceedingly fine on the porphyry stone, as described above and you will succeed beautifully.  

For a quite beautiful and sightly biadetto blue that mimics ultramarine blue, take ordinary blue enamel and grind it exceedingly fine over the porphyry stone, as above. Incorporate it into the gum cake with the dose described above and hold it in digestion in fresh water for fifteen days as with the lapis lazuli. Follow the directions for the lapis lazuli, in all and for all, until the end. These blues are not only useful to painters, but they also serve in order to tint glasses par excellence.

Thévenot Continues East

Stained glass windows of the Nasir al-Mulk 'Pink Mosque', Shiraz, Iran

Photo by Domiri Mohammad Reza Ganji.
(Click to enlarge)

Previously, we followed the progress of seventeenth century tourist Jean de Thévenot, noting his comments about glass as he traveled. He sailed from Rome to Malta to Constantinople to Egypt. He then continued overland through Syria and sailed down the Euphrates River toward the Persian Gulf.  At Basra he turned around and headed north, picking up the Tigris River to Baghdad where he continued eastward to Persia. In Isfahan he described numerous species of plants, animals and insects. Further south he took note of a city where glassmaking captured his attention:

The people of Schiras [Shiraz, Iran] are very witty and the city hath given birth to most of the best poets of Persia. There is much glass made there, and several glass-shops are in town, though they work not constantly in their glass-houses, but let the fire go out after they have employed a certain quantity of materials. They make their glass of a white stone, almost as hard as marble, which they get in a hill four days journey from Schiraz and it is very clear: especially they make great bottles as clear and delicate as in any other place in the world; but it is wonderfully strange how they can blow the great bottles they call ‘Caraba,’ which are as thick as one finger and hold nearly thirty quarts of wine; these bottles are covered with the straw of canes. [1]

Preceding Thévenot in Shiraz by a number of years (1627) was the British traveler, Sir Thomas Herbert, who stated that there was “…no part of the Orient showing better or richer wine.” [2] The mutually beneficial association between the production of wine and glass is one that appears in numerous locations throughout history. That both crafts should occur here, at the center of activity for this region’s premier vineyards should be no surprise. 

The region’s ‘Shirazi’ wines have been connected by various legends to the French Rhone variety now known as ‘Shiraz,’ but the vineyards in Iran are now defunct, and no definite conclusions have been reached, except that if a kinship exists, it is a very ancient one. In other quarters, Marco Polo mentioned Persian wines [3] and Omar Khayyam praised them throughout his Rubaiyat. [4]

At the same time that Thévenot passed through the region, so did fellow Parisian Jean Chardin (Sir John Chardin) who spent about eighteen months visiting (1666-7). It is unknown if the two travelers met. In his own published diary Chardin stated  “The art of glass-making; there are glass houses all over Persia, but most of the glass is full of flaws […] The glass of Chiras [Shiraz] is the finest in the country” and he went on to say that “Moreover, the art of glass-making was brought into Persia within these four score [80] years. A beggarly and covetous Italian taught it at Chiras for the sum of fifty crowns.” [5]

This last passage is often quoted in reference books without comment, to the point that it has become quite famous. At the risk of stating the obvious, the notion that one man, a foreigner, down on his luck, could single handedly bootstrap an entire industry that would fully mature throughout Persia in eighty years is absurd on its face. Beyond that, it is something of an insult to a culture that current scholarship credits with key developments in the invention of glass more than five thousand years ago. [6] Chardin’s condescendence toward Persian artisans and craft in general is well demonstrated throughout his book. His claim is plain enough, however if we want to be charitable, we could speculate that he misunderstood his source, who actually told him that the Italian was responsible for showing European style glassmaking to a well established technical community in Shiraz. Historian Stefano Carboni identifies a fifteenth century downturn and says “in Iran the industry was revived with the help of European, mostly Venetian, craftsmen in Isfahan and Shiraz from the seventeenth century.” [7]

[1] Thévenot v.2, p. 125, 126
[2] Thomas Herbert  “A Relation of Some Yeares Travaile, Begunne Anno 1626.” (London: Stansby and Bloome, 1634), p. 133.
 By Thomas Herbert   also see http://www.saddleflasks.com  “An extensive reference site devoted to Late Persian glass.”
[3] By Marco Polo, “The travels of Marco Polo, the Venetian,” trans. by William Marsden (London: J.M. Dent, 1926), p. 41 (bk.1 ch. 15).
[4] Omar Khayyam, “Rubaiyat of Omar Khayyam” trans. by Edward Fitzgerald (Boston: Branden Books, 1989), for example, stanzas VI, XI, XII, XLI, LVI.
[5] John Chardin “Sir John Chardin's Travels in Persia” (New York: Cosimo, 2010) p.275  (abridged English translation of 1724 original).
[6] For instance, see  https://en.wikipedia.org/wiki/History_of_glass http://www.iranicaonline.org/articles/glass ,  https://en.wikipedia.org/wiki/Sasanian_glass .
[7]  Stefano Carboni, “Glassware” in Medieval Islamic Civilization: An Encyclopedia edited by Josef W. Meri (New York, Routledge, 2005) v. 1, p. 298.

Ultramarine Blue

Scrovegni  Chapel, Padua

Frescos and ultramarine ceiling, Giotto 1306.

In his fifteenth century handbook for painters, Cennino Cennini said, "Ultramarine blue is a color illustrious, beautiful and most perfect, beyond all other colors; one could not say anything about it, or do anything with it, that its quality would not still surpass." The ancient Egyptians used ultramarine to decorate the sarcophaguses of their pharos. Later, Marco Polo reported that it was made at a lapis lazuli mine in Afghanistan. Its name alludes to these far-flung origins: ultra-marine = "beyond the sea." Venetians were probably the first in Italy to learn the extraction technique and import the raw lapis. Producing the rich blue pigment from the rock was no simple task; success required an elaborate set of steps. Because of the difficulty, for a time, an ounce of ultramarine was valued more highly than an ounce of pure gold. In the legal contracts drawn up for commissioned paintings, patrons often stipulated exact amounts of the precious material for the artist to use. Beyond its beauty, its presence in a painting signaled the wealth of its owner.

In the last part of his book, L'Arte Vetraria, Antonio Neri presents his recipes for a variety of paints, including one for ultramarine. In glassmaking, drinking goblets adorned with delicate paint-work raised their value and elevated them into the realm of art. Unlike enamels, which fired into the glass, most paint, including ultramarine could not survive the furnace, requiring application only after a piece was finished. The number of different paint and lake recipes in the book indicates Neri's familiarity with the craft. This, combined with his willingness to use other painter’s materials like "smalt" in his glass formulations, hints at a still unknown chapter in the alchemist's life. Perhaps, for a period in Antwerp, he worked directly with fine artists. Here is Neri’s ultramarine:

Take fragments of lapis lazuli, which you can find plentifully in Venice and at low prices. Get fragments that are nicely tinted a pretty celestial color and remove any poorly tinted fragments. Cull the nicely colored fragments into a pot and put it amongst hot coals to calcine. When they are inflamed throw them in fresh water and repeat this twice. Then grind them on a porphyry stone most impalpably to become like sifted grain flour. 
Take equal amounts, three ounces each, of pine pitch, black tar, mastic, new wax and turpentine, add one ounce each, of linseed oil and frankincense. I put these things in a clay bowl to warm on the fire until I see them dissolve and with a stirring rod, I mix and incorporate them thoroughly. This done, I throw them into fresh water, so they will combine into one mass for my needs.  

For every pound of finely powdered lapis lazuli, ground as described above, take ten ounces of the above gum cake. In a bowl over a slow fire, melt the gum, and when it is well-liquified throw into it, little by little, the finely powdered lapis lazuli. Incorporate it thoroughly into the paste with a stirring rod.

Cast the hot incorporated material into a vessel of fresh water and, with hands bathed in linseed oil, form a round cake, proportionately round and tall. You should make one or more other of these cakes from the quantity of the material. Then soak these cakes for fifteen days in a large vessel full of fresh water, changing the water every two days. In a kettle, you should boil clear common water and put the cakes in a well-cleaned, glazed earthen basin. Pour warm water over them and then leave them until the water has cooled. 

Empty out the water and pour new warm water over them. When it has cooled, pour again, replenishing the warmth. Repeat this many times over, so that the cakes unbind from the heat of the water. Now add new warm water and you will see that the water will take on a celestial color. Decant the water into a clean glazed pan, pour new [warm] water over the cake and let it color [the water].
When it is colored, decant it and pass it through a sieve into a glazed basin. Pour warm water over the cake, repeatedly until it is no longer colored. Make sure that the water is not too hot, but only lukewarm because too much heat will cause the blue to darken, hence this warning, which is very important. 

Pass all this colored water through a sieve into the basin. It still has the unctuosity of the gum, so leave it to stand and rest for twenty-four hours; all the color will go to the bottom. Then gently decant off the water with its unctuosity, pour clear water over it and pass it through a fine sieve into a clean basin. 

Pass the fresh water through the sieve with the color stirred-up so that this color still passes through and therefore a great part of the filth and unctuosity will remain in the sieve. Wash the sieve well and with new water again pass the color through. Repeat these steps three times, which ordinarily leaves all the filth on the blue resting in the sieve. Always wash the sieve each time, cleaning it of all contamination. Put the blue in a clean pan. Gently decant off the water and then leave it to dry. You will have a most beautiful ultramarine, as I have made many times in Antwerp. 

The amount per pound of lapis lazuli will vary. It depends on whether the lapis has more or less charge of color and on the beauty of its color. Grind it exceedingly fine on the porphyry stone, as described above and you will succeed beautifully.  

For a quite beautiful and sightly biadetto blue that mimics ultramarine blue, take ordinary blue enamel and grind it exceedingly fine over the porphyry stone, as above. Incorporate it into the gum cake with the dose described above and hold it in digestion in fresh water for fifteen days as with the lapis lazuli. Follow the directions for the lapis lazuli, in all and for all, until the end. These blues are not only useful to painters, but they also serve in order to tint glasses par excellence.

Thévenot Continues East

Stained glass windows of the Nasir al-Mulk 'Pink Mosque', Shiraz, Iran

Photo by Domiri Mohammad Reza Ganji.
(Click to enlarge)

Previously, we followed the progress of seventeenth century tourist Jean de Thévenot, noting his comments about glass as he traveled. He sailed from Rome to Malta to Constantinople to Egypt. He then continued overland through Syria and sailed down the Euphrates River toward the Persian Gulf.  At Basra he turned around and headed north, picking up the Tigris River to Baghdad where he continued eastward to Persia. In Isfahan he described numerous species of plants, animals and insects. Further south he took note of a city where glassmaking captured his attention:

The people of Schiras [Shiraz, Iran] are very witty and the city hath given birth to most of the best poets of Persia. There is much glass made there, and several glass-shops are in town, though they work not constantly in their glass-houses, but let the fire go out after they have employed a certain quantity of materials. They make their glass of a white stone, almost as hard as marble, which they get in a hill four days journey from Schiraz and it is very clear: especially they make great bottles as clear and delicate as in any other place in the world; but it is wonderfully strange how they can blow the great bottles they call ‘Caraba,’ which are as thick as one finger and hold nearly thirty quarts of wine; these bottles are covered with the straw of canes. [1]

Preceding Thévenot in Shiraz by a number of years (1627) was the British traveler, Sir Thomas Herbert, who stated that there was “…no part of the Orient showing better or richer wine.” [2] The mutually beneficial association between the production of wine and glass is one that appears in numerous locations throughout history. That both crafts should occur here, at the center of activity for this region’s premier vineyards should be no surprise. 

The region’s ‘Shirazi’ wines have been connected by various legends to the French Rhone variety now known as ‘Shiraz,’ but the vineyards in Iran are now defunct, and no definite conclusions have been reached, except that if a kinship exists, it is a very ancient one. In other quarters, Marco Polo mentioned Persian wines [3] and Omar Khayyam praised them throughout his Rubaiyat. [4]

At the same time that Thévenot passed through the region, so did fellow Parisian Jean Chardin (Sir John Chardin) who spent about eighteen months visiting (1666-7). It is unknown if the two travelers met. In his own published diary Chardin stated  “The art of glass-making; there are glass houses all over Persia, but most of the glass is full of flaws […] The glass of Chiras [Shiraz] is the finest in the country” and he went on to say that “Moreover, the art of glass-making was brought into Persia within these four score [80] years. A beggarly and covetous Italian taught it at Chiras for the sum of fifty crowns.” [5]

This last passage is often quoted in reference books without comment, to the point that it has become quite famous. At the risk of stating the obvious, the notion that one man, a foreigner, down on his luck, could single handedly bootstrap an entire industry that would fully mature throughout Persia in eighty years is absurd on its face. Beyond that, it is something of an insult to a culture that current scholarship credits with key developments in the invention of glass more than five thousand years ago. [6] Chardin’s condescendence toward Persian artisans and craft in general is well demonstrated throughout his book. His claim is plain enough, however if we want to be charitable, we could speculate that he misunderstood his source, who actually told him that the Italian was responsible for showing European style glassmaking to a well established technical community in Shiraz. Historian Stefano Carboni identifies a fifteenth century downturn and says “in Iran the industry was revived with the help of European, mostly Venetian, craftsmen in Isfahan and Shiraz from the seventeenth century.” [7]

[1] Thévenot v.2, p. 125, 126
[2] Thomas Herbert  “A Relation of Some Yeares Travaile, Begunne Anno 1626.” (London: Stansby and Bloome, 1634), p. 133.
 By Thomas Herbert   also see http://www.saddleflasks.com  “An extensive reference site devoted to Late Persian glass.”
[3] By Marco Polo, “The travels of Marco Polo, the Venetian,” trans. by William Marsden (London: J.M. Dent, 1926), p. 41 (bk.1 ch. 15).
[4] Omar Khayyam, “Rubaiyat of Omar Khayyam” trans. by Edward Fitzgerald (Boston: Branden Books, 1989), for example, stanzas VI, XI, XII, XLI, LVI.
[5] John Chardin “Sir John Chardin's Travels in Persia” (New York: Cosimo, 2010) p.275  (abridged English translation of 1724 original).
[6] For instance, see  https://en.wikipedia.org/wiki/History_of_glass http://www.iranicaonline.org/articles/glass ,  https://en.wikipedia.org/wiki/Sasanian_glass .
[7]  Stefano Carboni, “Glassware” in Medieval Islamic Civilization: An Encyclopedia edited by Josef W. Meri (New York, Routledge, 2005) v. 1, p. 298.