Pebbles from Pavia

A Bridge on the River Ticino, near Polleggio,

William Pars (1742‑1782).

In the sixteenth and seventeenth century, a type of glass known as 'cristallo' was the absolute pinnacle of the art. Its recipe was invented in Venice and guarded there as a state secret. Its name derived from the mineral it was designed to mimic: rock crystal. As clear as water, rock crystal was valued since ancient times for carving into cups, vessels and other objects of art. Today we know it as a form of quartz, but in Roman times it was thought to be a type of frozen or coagulated water.

In the early 1600s, when Antonio Neri started making glass in Florence, the grand duke's craftsmen were routinely carving this hard and brittle rock crystal into complex thin shapes, a process that took great skill and effort. Due to the expense involved in producing a piece, this art was the exclusive province of extremely wealthy individuals. Thus, objects made from rock crystal were considered markers of status. The recipe for cristallo glass was a very great secret indeed, but its real value lay in the specific materials used. Even if the recipe found its way out of Murano, which it inevitably did, the Venetian's tight trade network ensured a monopoly on many of the ingredients. It is said that even the furnace crucibles for cristallo were made from a specific clay gathered in Constantinople.

Cristallo was not only exceptionally clear, but for the artist it had working properties like no other glass. Thin, complex shapes were possible in cristallo that could never be duplicated in common glass. The secret for making cristallo came to Florence in the late 1560's, only a few years before the birth of Antonio Neri, who would learn the techniques and go on to publish the recipe for the first time anywhere.

 After protracted overtures, which involved diplomats, spies and the archbishop of Florence, Grand Duke Cosimo I managed to negotiate with the Venetian Doge and Senate for a Muranese master and two assistants to come to Florence and teach the way to make cristallo. It is likely that the raw materials were all purchased through the Venetians, at least initially. By the time Neri wrote his book, L'Arte Vetraria, in 1612, the Florentines were already finding alternate sources. In Venice, the ingredients of cristallo were prescribed and controlled by strict laws. The Florentines did not have this constraint and were free to experiment.

In the second recipe of Neri's book, he spills the beans on where the Venetians procured the single most important ingredient for cristallo, the pure quartz stones which account for the material's clarity. Notice in the following excerpt that Neri mistakenly thinks that the white river stones are a form of marble and also notice the alchemical language he uses to describe the process in which the stone is "transmuted" into glass.

When you want to a make cristallo that is beautiful and fully perfect, see that you have the very whitest tarso. At Murano they use pebbles from Ticino [Pavia], a stone abundant in the Ticino River. Tarso, then is a species of very white hard marble [quartz]. 

In Tuscany, it is found at the foot of Mount Veruca in Pisa, at Seravezza, at Massa near Carrara, and in the Arno River both above and below Florence. In other places as well, common stone is often recognized, which is seen to have the same qualities as tarso; it is very white and does not have dark veins, or the yellowish appearance of rust, but is spotless and pure. Take note that any stones that will spark with a piece of steel or strike plate, are apt to vitrify and will make glass and cristallo. All those stones that do not make sparks with a piece of steel or striker as above will never vitrify. This serves as advice for being able to distinguish stones that have the ability to transmute their form, from those that cannot be transmuted. 

Start with this same tarso, as fair and as white as possible. Grind it finely into powder in stone mortars. Do not use bronze or any other metal for this purpose or the stone will take in the color of the metal, which then would tinge the glass or cristallo, and make it imperfect. The pestle must be iron by necessity but at least the other materials will not have the possibility of causing any effect. Pulverize the tarso well and sift with a fine sieve. It is important that the tarso is ground as finely as flour, so that it will all pass through a fine sieve.

* This post first appeared here on 30 May 2014. 

Pebbles from Pavia

A Bridge on the River Ticino, near Polleggio,

William Pars (1742‑1782).

In the sixteenth and seventeenth century, a type of glass known as 'cristallo' was the absolute pinnacle of the art. Its recipe was invented in Venice and guarded there as a state secret. Its name derived from the mineral it was designed to mimic: rock crystal. As clear as water, rock crystal was valued since ancient times for carving into cups, vessels and other objects of art. Today we know it as a form of quartz, but in Roman times it was thought to be a type of frozen or coagulated water.

In the early 1600s, when Antonio Neri started making glass in Florence, the grand duke's craftsmen were routinely carving this hard and brittle rock crystal into complex thin shapes, a process that took great skill and effort. Due to the expense involved in producing a piece, this art was the exclusive province of extremely wealthy individuals. Thus, objects made from rock crystal were considered markers of status. The recipe for cristallo glass was a very great secret indeed, but its real value lay in the specific materials used. Even if the recipe found its way out of Murano, which it inevitably did, the Venetian's tight trade network ensured a monopoly on many of the ingredients. It is said that even the furnace crucibles for cristallo were made from a specific clay gathered in Constantinople.

Cristallo was not only exceptionally clear, but for the artist it had working properties like no other glass. Thin, complex shapes were possible in cristallo that could never be duplicated in common glass. The secret for making cristallo came to Florence in the late 1560's, only a few years before the birth of Antonio Neri, who would learn the techniques and go on to publish the recipe for the first time anywhere.

 After protracted overtures, which involved diplomats, spies and the archbishop of Florence, Grand Duke Cosimo I managed to negotiate with the Venetian Doge and Senate for a Muranese master and two assistants to come to Florence and teach the way to make cristallo. It is likely that the raw materials were all purchased through the Venetians, at least initially. By the time Neri wrote his book, L'Arte Vetraria, in 1612, the Florentines were already finding alternate sources. In Venice, the ingredients of cristallo were prescribed and controlled by strict laws. The Florentines did not have this constraint and were free to experiment.

In the second recipe of Neri's book, he spills the beans on where the Venetians procured the single most important ingredient for cristallo, the pure quartz stones which account for the material's clarity. Notice in the following excerpt that Neri mistakenly thinks that the white river stones are a form of marble and also notice the alchemical language he uses to describe the process in which the stone is "transmuted" into glass.

When you want to a make cristallo that is beautiful and fully perfect, see that you have the very whitest tarso. At Murano they use pebbles from Ticino [Pavia], a stone abundant in the Ticino River. Tarso, then is a species of very white hard marble [quartz]. 

In Tuscany, it is found at the foot of Mount Veruca in Pisa, at Seravezza, at Massa near Carrara, and in the Arno River both above and below Florence. In other places as well, common stone is often recognized, which is seen to have the same qualities as tarso; it is very white and does not have dark veins, or the yellowish appearance of rust, but is spotless and pure. Take note that any stones that will spark with a piece of steel or strike plate, are apt to vitrify and will make glass and cristallo. All those stones that do not make sparks with a piece of steel or striker as above will never vitrify. This serves as advice for being able to distinguish stones that have the ability to transmute their form, from those that cannot be transmuted. 

Start with this same tarso, as fair and as white as possible. Grind it finely into powder in stone mortars. Do not use bronze or any other metal for this purpose or the stone will take in the color of the metal, which then would tinge the glass or cristallo, and make it imperfect. The pestle must be iron by necessity but at least the other materials will not have the possibility of causing any effect. Pulverize the tarso well and sift with a fine sieve. It is important that the tarso is ground as finely as flour, so that it will all pass through a fine sieve.

* This post first appeared here on 30 May 2014. 

Pebbles from Pavia

A Bridge on the River Ticino, near Polleggio,

William Pars (1742‑1782).

In the sixteenth and seventeenth century, a type of glass known as 'cristallo' was the absolute pinnacle of the art. Its recipe was invented in Venice and guarded there as a state secret. Its name derived from the mineral it was designed to mimic: rock crystal. As clear as water, rock crystal was valued since ancient times for carving into cups, vessels and other objects of art. Today we know it as a form of quartz, but in Roman times it was thought to be a type of frozen or coagulated water.

In the early 1600s, when Antonio Neri started making glass in Florence, the grand duke's craftsmen were routinely carving this hard and brittle rock crystal into complex thin shapes, a process that took great skill and effort. Due to the expense involved in producing a piece, this art was the exclusive province of extremely wealthy individuals. Thus, objects made from rock crystal were considered markers of status. The recipe for cristallo glass was a very great secret indeed, but its real value lay in the specific materials used. Even if the recipe found its way out of Murano, which it inevitably did, the Venetian's tight trade network ensured a monopoly on many of the ingredients. It is said that even the furnace crucibles for cristallo were made from a specific clay gathered in Constantinople.

Cristallo was not only exceptionally clear, but for the artist it had working properties like no other glass. Thin, complex shapes were possible in cristallo that could never be duplicated in common glass. The secret for making cristallo came to Florence in the late 1560's, only a few years before the birth of Antonio Neri, who would learn the techniques and go on to publish the recipe for the first time anywhere.

 After protracted overtures, which involved diplomats, spies and the archbishop of Florence, Grand Duke Cosimo I managed to negotiate with the Venetian Doge and Senate for a Muranese master and two assistants to come to Florence and teach the way to make cristallo. It is likely that the raw materials were all purchased through the Venetians, at least initially. By the time Neri wrote his book, L'Arte Vetraria, in 1612, the Florentines were already finding alternate sources. In Venice, the ingredients of cristallo were prescribed and controlled by strict laws. The Florentines did not have this constraint and were free to experiment.

In the second recipe of Neri's book, he spills the beans on where the Venetians procured the single most important ingredient for cristallo, the pure quartz stones which account for the material's clarity. Notice in the following excerpt that Neri mistakenly thinks that the white river stones are a form of marble and also notice the alchemical language he uses to describe the process in which the stone is "transmuted" into glass.

When you want to a make cristallo that is beautiful and fully perfect, see that you have the very whitest tarso. At Murano they use pebbles from Ticino [Pavia], a stone abundant in the Ticino River. Tarso, then is a species of very white hard marble [quartz]. 

In Tuscany, it is found at the foot of Mount Veruca in Pisa, at Seravezza, at Massa near Carrara, and in the Arno River both above and below Florence. In other places as well, common stone is often recognized, which is seen to have the same qualities as tarso; it is very white and does not have dark veins, or the yellowish appearance of rust, but is spotless and pure. Take note that any stones that will spark with a piece of steel or strike plate, are apt to vitrify and will make glass and cristallo. All those stones that do not make sparks with a piece of steel or striker as above will never vitrify. This serves as advice for being able to distinguish stones that have the ability to transmute their form, from those that cannot be transmuted. 

Start with this same tarso, as fair and as white as possible. Grind it finely into powder in stone mortars. Do not use bronze or any other metal for this purpose or the stone will take in the color of the metal, which then would tinge the glass or cristallo, and make it imperfect. The pestle must be iron by necessity but at least the other materials will not have the possibility of causing any effect. Pulverize the tarso well and sift with a fine sieve. It is important that the tarso is ground as finely as flour, so that it will all pass through a fine sieve.

* This post first appeared here on 30 May 2014. 

Pebbles from Pavia

A Bridge on the River Ticino, near Polleggio,

William Pars (1742‑1782).

In the sixteenth and seventeenth century, a type of glass known as 'cristallo' was the absolute pinnacle of the art. Its recipe was invented in Venice and guarded there as a state secret. Its name derived from the mineral it was designed to mimic: rock crystal. As clear as water, rock crystal was valued since ancient times for carving into cups, vessels and other objects of art. Today we know it as a form of quartz, but in Roman times it was thought to be a type of frozen or coagulated water.

In the early 1600s, when Antonio Neri started making glass in Florence, the grand duke's craftsmen were routinely carving this hard and brittle rock crystal into complex thin shapes, a process that took great skill and effort. Due to the expense involved in producing a piece, this art was the exclusive province of extremely wealthy individuals. Thus, objects made from rock crystal were considered markers of status. The recipe for cristallo was a very great secret indeed, but its real value lay in the specific materials used. Even if the recipe found its way out of Murano, which it inevitably did, the Venetian's tight trade network ensured a monopoly on many of the ingredients. It is said that even the furnace crucibles for cristallo were made from a specific clay gathered in Constantinople.

Cristallo was not only exceptionally clear, but for the artist it had working properties like no other glass. Thin, complex shapes were possible in cristallo that could never be duplicated in common glass. The secret for making cristallo came to Florence in the late 1560's, only a few years before the birth of Antonio Neri, who would learn the techniques and go on to publish the recipe for the first time anywhere.

 After protracted overtures, which involved diplomats, spies and the archbishop of Florence, Grand Duke Cosimo I managed to negotiate with the Venetian Doge and Senate for a Muranese master and two assistants to come to Florence and teach the way to make cristallo. It is likely that the raw materials were all purchased through the Venetians, at least initially. By the time Neri wrote his book, L'Arte Vetraria, in 1612, the Florentines were already finding alternate sources. In Venice, the ingredients of cristallo were prescribed and controlled by strict laws. The Florentines did not have this constraint and were free to experiment.

In the second recipe of Neri's book, he spills the beans on where the Venetians procured the single most important ingredient for cristallo, the pure quartz stones which account for the material's clarity. Notice in the following excerpt that Neri mistakenly thinks that the white river stones are a form of marble and also notice the alchemical language he uses to describe the process in which the stone is "transmuted" into glass.

When you want to a make cristallo that is beautiful and fully perfect, see that you have the very whitest tarso. At Murano they use pebbles from Ticino [Pavia], a stone abundant in the Ticino River. Tarso, then is a species of very white hard marble [quartz]. 

In Tuscany, it is found at the foot of Mount Veruca in Pisa, at Seravezza, at Massa near Carrara, and in the Arno River both above and below Florence. In other places as well, common stone is often recognized, which is seen to have the same qualities as tarso; it is very white and does not have dark veins, or the yellowish appearance of rust, but is spotless and pure. Take note that any stones that will spark with a piece of steel or strike plate, are apt to vitrify and will make glass and cristallo. All those stones that do not make sparks with a piece of steel or striker as above will never vitrify. This serves as advice for being able to distinguish stones that have the ability to transmute their form, from those that cannot be transmuted. 

Start with this same tarso, as fair and as white as possible. Grind it finely into powder in stone mortars. Do not use bronze or any other metal for this purpose or the stone will take in the color of the metal, which then would tinge the glass or cristallo, and make it imperfect. The pestle must be iron by necessity but at least the other materials will not have the possibility of causing any effect. Pulverize the tarso well and sift with a fine sieve. It is important that the tarso is ground as finely as flour, so that it will all pass through a fine sieve.

* This post first appeared here on 30 May 2014. 

Pebbles from Pavia

A Bridge on the River Ticino, near Polleggio,

William Pars (1742‑1782).

In the sixteenth and seventeenth century, a type of glass known as 'cristallo' was the absolute pinnacle of the art. Its recipe was invented in Venice and guarded there as a state secret. Its name derived from the mineral it was designed to mimic: rock crystal. As clear as water, rock crystal was valued since ancient times for carving into cups, vessels and other objects of art. Today we know it as a form of quartz, but in Roman times it was thought to be a type of frozen or coagulated water.

In the early 1600s, when Antonio Neri started making glass in Florence, the grand duke's craftsmen were routinely carving this hard and brittle rock crystal into complex thin shapes, a process that took great skill and effort. Due to the expense involved in producing a piece, this art was the exclusive province of extremely wealthy individuals. Thus, objects made from rock crystal were considered markers of status. The recipe for cristallo was a very great secret indeed, but its real value lay in the specific materials used. Even if the recipe found its way out of Murano, which it inevitably did, the Venetian's tight trade network ensured a monopoly on many of the ingredients. It is said that even the furnace crucibles for cristallo were made from a specific clay gathered in Constantinople.

Cristallo was not only exceptionally clear, but for the artist it had working properties like no other glass. Thin, complex shapes were possible in cristallo that could never be duplicated in common glass. The secret for making cristallo came to Florence in the late 1560's, only a few years before the birth of Antonio Neri, who would learn the techniques and go on to publish the recipe for the first time anywhere.

 After protracted overtures, which involved diplomats, spies and the archbishop of Florence, Grand Duke Cosimo I managed to negotiate with the Venetian Doge and Senate for a Muranese master and two assistants to come to Florence and teach the way to make cristallo. It is likely that the raw materials were all purchased through the Venetians, at least initially. By the time Neri wrote his book, L'Arte Vetraria, in 1612, the Florentines were already finding alternate sources. In Venice, the ingredients of cristallo were prescribed and controlled by strict laws. The Florentines did not have this constraint and were free to experiment.

In the second recipe of Neri's book, he spills the beans on where the Venetians procured the single most important ingredient for cristallo, the pure quartz stones which account for the material's clarity. Notice in the following excerpt that Neri mistakenly thinks that the white river stones are a form of marble and also notice the alchemical language he uses to describe the process in which the stone is "transmuted" into glass.

When you want to a make cristallo that is beautiful and fully perfect, see that you have the very whitest tarso. At Murano they use pebbles from Ticino [Pavia], a stone abundant in the Ticino River. Tarso, then is a species of very white hard marble [quartz]. 

In Tuscany, it is found at the foot of Mount Veruca in Pisa, at Seravezza, at Massa near Carrara, and in the Arno River both above and below Florence. In other places as well, common stone is often recognized, which is seen to have the same qualities as tarso; it is very white and does not have dark veins, or the yellowish appearance of rust, but is spotless and pure. Take note that any stones that will spark with a piece of steel or strike plate, are apt to vitrify and will make glass and cristallo. All those stones that do not make sparks with a piece of steel or striker as above will never vitrify. This serves as advice for being able to distinguish stones that have the ability to transmute their form, from those that cannot be transmuted. 

Start with this same tarso, as fair and as white as possible. Grind it finely into powder in stone mortars. Do not use bronze or any other metal for this purpose or the stone will take in the color of the metal, which then would tinge the glass or cristallo, and make it imperfect. The pestle must be iron by necessity but at least the other materials will not have the possibility of causing any effect. Pulverize the tarso well and sift with a fine sieve. It is important that the tarso is ground as finely as flour, so that it will all pass through a fine sieve.

* This post first appeared here on 30 May 2014. 

Pebbles from Pavia

A Bridge on the River Ticino, near Polleggio,

William Pars (1742‑1782).

In the sixteenth and seventeenth century, a type of glass known as 'cristallo' was the absolute pinnacle of the art. Its recipe was invented in Venice and guarded there as a state secret. Its name derived from the mineral it was designed to mimic: rock crystal. As clear as water, rock crystal was valued since ancient times for carving into cups, vessels and other objects of art. Today we know it as a form of quartz, but in Roman times it was thought to be a type of frozen or coagulated water.

In the early 1600s, when Antonio Neri started making glass in Florence, the grand duke's craftsmen were routinely carving this hard and brittle rock crystal into complex thin shapes, a process that took great skill and effort. Due to the expense involved in producing a piece, this art was the exclusive province of extremely wealthy individuals. Thus, objects made from rock crystal were considered markers of status. The recipe for cristallo was a very great secret indeed, but its real value lay in the specific materials used. Even if the recipe found its way out of Murano, which it inevitably did, the Venetian's tight trade network ensured a monopoly on many of the ingredients. It is said that even the furnace crucibles for cristallo were made from a specific clay gathered in Constantinople.

Cristallo was not only exceptionally clear, but for the artist it had working properties like no other glass. Thin, complex shapes were possible in cristallo that could never be duplicated in common glass. The secret for making cristallo came to Florence in the late 1560's, only a few years before the birth of Antonio Neri, who would learn the techniques and go on to publish the recipe for the first time anywhere.

 After protracted overtures, which involved diplomats, spies and the archbishop of Florence, Grand Duke Cosimo I managed to negotiate with the Venetian Doge and Senate for a Muranese master and two assistants to come to Florence and teach the way to make cristallo. It is likely that the raw materials were all purchased through the Venetians, at least initially. By the time Neri wrote his book, L'Arte Vetraria, in 1612, the Florentines were already finding alternate sources. In Venice, the ingredients of cristallo were prescribed and controlled by strict laws. The Florentines did not have this constraint and were free to experiment.

In the second recipe of Neri's book, he spills the beans on where the Venetians procured the single most important ingredient for cristallo, the pure quartz stones which account for the material's clarity. Notice in the following excerpt that Neri mistakenly thinks that the white river stones are a form of marble and also notice the alchemical language he uses to describe the process in which the stone is "transmuted" into glass.

When you want to a make cristallo that is beautiful and fully perfect, see that you have the very whitest tarso. At Murano they use pebbles from Ticino [Pavia], a stone abundant in the Ticino River. Tarso, then is a species of very white hard marble [quartz]. 

In Tuscany, it is found at the foot of Mount Veruca in Pisa, at Seravezza, at Massa near Carrara, and in the Arno River both above and below Florence. In other places as well, common stone is often recognized, which is seen to have the same qualities as tarso; it is very white and does not have dark veins, or the yellowish appearance of rust, but is spotless and pure. Take note that any stones that will spark with a piece of steel or strike plate, are apt to vitrify and will make glass and cristallo. All those stones that do not make sparks with a piece of steel or striker as above will never vitrify. This serves as advice for being able to distinguish stones that have the ability to transmute their form, from those that cannot be transmuted. 

Start with this same tarso, as fair and as white as possible. Grind it finely into powder in stone mortars. Do not use bronze or any other metal for this purpose or the stone will take in the color of the metal, which then would tinge the glass or cristallo, and make it imperfect. The pestle must be iron by necessity but at least the other materials will not have the possibility of causing any effect. Pulverize the tarso well and sift with a fine sieve. It is important that the tarso is ground as finely as flour, so that it will all pass through a fine sieve.

* This post first appeared here on 30 May 2014. 

Pebbles from Pavia

A Bridge on the River Ticino, near Polleggio,

William Pars (1742‑1782).

In the sixteenth and seventeenth century, a type of glass known as 'cristallo' was the absolute pinnacle of the art. Its recipe was invented in Venice and guarded there as a state secret. Its name derived from the mineral it was designed to mimic: rock crystal. As clear as water, rock crystal was valued since ancient times for carving into cups, vessels and other objects of art. Today we know it as a form of quartz, but in Roman times it was thought to be a type of frozen or coagulated water.

In the early 1600s, when Antonio Neri started making glass in Florence, the grand duke's craftsmen were routinely carving this hard and brittle rock crystal into complex thin shapes, a process that took great skill and effort. Due to the expense involved in producing a piece, this art was the exclusive province of extremely wealthy individuals. Thus, objects made from rock crystal were considered markers of status. The recipe for cristallo was a very great secret indeed, but its real value lay in the specific materials used. Even if the recipe found its way out of Murano, which it inevitably did, the Venetian's tight trade network ensured a monopoly on many of the ingredients. It is said that even the furnace crucibles for cristallo were made from a specific clay gathered in Constantinople.

Cristallo was not only exceptionally clear, but for the artist it had working properties like no other glass. Thin, complex shapes were possible in cristallo that could never be duplicated in common glass. The secret for making cristallo came to Florence in the late 1560's, only a few years before the birth of Antonio Neri, who would learn the techniques and go on to publish the recipe for the first time anywhere.

 After protracted overtures, which involved diplomats, spies and the archbishop of Florence, Grand Duke Cosimo I managed to negotiate with the Venetian Doge and Senate for a Muranese master and two assistants to come to Florence and teach the way to make cristallo. It is likely that the raw materials were all purchased through the Venetians, at least initially. By the time Neri wrote his book, L'Arte Vetraria, in 1612, the Florentines were already finding alternate sources. In Venice, the ingredients of cristallo were prescribed and controlled by strict laws. The Florentines did not have this constraint and were free to experiment.

In the second recipe of Neri's book, he spills the beans on where the Venetians procured the single most important ingredient for cristallo, the pure quartz stones which account for the material's clarity. Notice in the following excerpt that Neri mistakenly thinks that the white river stones are a form of marble and also notice the alchemical language he uses to describe the process in which the stone is "transmuted" into glass.

When you want to a make cristallo that is beautiful and fully perfect, see that you have the very whitest tarso. At Murano they use pebbles from Tesino [Pavia], a stone abundant in the Ticino River. Tarso, then is a species of very white hard marble [quartz]. 

In Tuscany, it is found at the foot of Mount Veruca in Pisa, at Seravezza, at Massa near Carrara, and in the Arno River both above and below Florence. In other places as well, common stone is often recognized, which is seen to have the same qualities as tarso; it is very white and does not have dark veins, or the yellowish appearance of rust, but is spotless and pure. Take note that any stones that will spark with a piece of steel or strike plate, are apt to vitrify and will make glass and cristallo. All those stones that do not make sparks with a piece of steel or striker as above will never vitrify. This serves as advice for being able to distinguish stones that have the ability to transmute their form, from those that cannot be transmuted. 

Start with this same tarso, as fair and as white as possible. Grind it finely into powder in stone mortars. Do not use bronze or any other metal for this purpose or the stone will take in the color of the metal, which then would tinge the glass or cristallo, and make it imperfect. The pestle must be iron by necessity but at least the other materials will not have the possibility of causing any effect. Pulverize the tarso well and sift with a fine sieve. It is important that the tarso is ground as finely as flour, so that it will all pass through a fine sieve.

* This post first appeared here on 30 May 2014. 

Cristallo

Dragon-stem goblet, Venice, Italy, 
(or in the Venetian style), 17th cent.
Corning Museum of Glass 51.3.118.

Venetian cristallo is quite literally the glass that made Murano famous. Ultimately, royal courts and wealthy families throughout Europe coveted glassware of this type. It had the clarity of its namesake mineral, rock crystal, and its working properties were such that one could make extremely thin, yet complex pieces. At a time when glass made from dirty sand and fireplace ash was churned out cheaply and quickly around Europe, cristallo was the absolute pinnacle of the glassmaker's art.

Murano glassmaker Angelo Barovier gets credit for the development of cristallo around the year 1450. However, it is a mistake to think that suddenly, he exclaimed "eureka" and burst out of his workshop with an entirely new invention. The predecessor of cristallo was what Antonio Neri called cristallino, which already incorporated some of the advantages. Barovier may well be responsible for bringing together the ultimate refinements that elevated cristallino to a new level of perfection, but these techniques individually were all available and utilized by glassmakers at least fifty years earlier. 

Barovier had attended lectures by noted alchemist Paola de Pergola, at the School of Rialto. This indicates that he was thinking along the lines of a chemist in putting together a repeatable regimen for an exceptionally clear, bright, workable product. The real genius in cristallo was in controlling the purity and quality of all the materials through Venice's extensive trade network in the Mediterranean. Even if the recipe leaked out, exclusive trade agreements blocked access to the raw materials. Local ordinances tightly controlled source materials used in the furnaces to ensure consistency, from the quartz river pebbles crushed for frit, to the plants used to make the flux, to the manganese which eliminated any slight tinting. Requirements even stipulated the making of the furnace crucibles from a specific variety of clay from Constantinople.

Barovier's innovation would become a tradition that would be carried on by countless glassmakers and ultimately by our Florentine priest, Antonio Neri, more than a century and a half later. Neri describes the Venetian methods, but then goes on to innovate with variations of his own. Numerous family manuscripts in Venice documented the method to make cristallo; what Neri did was to publish these relatively secret techniques and make them available to anyone who could read his book, and many did. 

For silica, the main ingredient in glass, Neri says the craftsmen on Murano specifically used quartz river pebbles (tarso) from the Ticino River in Pavia. He describes special procedures to pulverize the stones without contamination, into a powder "ground as finely as flour." Next, he makes the flux (glass salt), which allows the quartz to melt at lower temperatures. He says to use the ash of the kali plant from Syria (polverino and rocchetta). This plant ash is very rich in sodium carbonates; he extracts and purifies it in a process called lixiviation. Neri purchased the starting material in a charred state, which reduces it weight and volume for shipping. From 300 pounds of ash, he usually produced 80-90 pounds of salt. The ash was boiled in cauldrons full of water, strained, filtered, evaporated and dried leaving the all important glass salt. Into each cauldron, he mixes ten pounds of tartar—the dried dregs scraped from the inside of red wine barrels—a material high in potassium carbonates. Today, we know the soda component is responsible for the favorable property of long working times for artisans before the hot glass stiffens, the potassium adds sparkle. The final ingredient was two pounds of lime (calcium oxide) per one hundred pounds of salt, which is added to the dry salt because it is not water soluble. This stabilized the glass against future degradation by moisture over time. 

200 pounds of powdered quartz mixed thoroughly with 130 pounds of the salt forms the basis of the frit. He raked the powder around in a hot kiln for about five hours, until "nut sized" pieces began to form. Now this cristallo frit,—which Neri calls bollito—was carefully packed to remain dry and allowed to age for three or four months, when it was ready to melt in the furnace. If the glass should have a slight green tint from iron tools, it was corrected with manganese (oxide), specifically mined in the Piedmont region. The cristallo was boiled for up to six days and repeatedly washed by ladeling the hot glass into cold water and then remelting.

The result was a glass that was a pleasure for artisans to work and make finished pieces over which royalty clamored. Cristallo was uniform in consistency, it could be blown into molds or worked freehand into complex shapes, like the iconic "dragon goblet" form, which became a hallmark of the Venetian masters.

In the Cathedral of Santa Maria and Donato on Murano, behind the altar, there is an unusual display of four very large bones found buried under the ancient church. Local folklore tells that the bones belong to a dragon slayed by Saint Donatus of Arezzo, the patron saint of the island.

* This post first appeared here in a slightly shorter form on 12 February 2014.

Pebbles from Pavia

A Bridge on the River Ticino, near Polleggio,
William Pars (1742‑1782).

In the sixteenth and seventeenth century, a type of glass known as 'cristallo' was the absolute pinnacle of the art. Its recipe was invented in Venice and guarded there as a state secret. Its name derived from the mineral it was designed to mimic: rock crystal. As clear as water, rock crystal was valued since ancient times for carving into cups, vessels and other objects of art. Today we know it as a form of quartz, but in Roman times it was thought to be a type of frozen or coagulated water.

In the early 1600s, when Antonio Neri started making glass in Florence, the grand duke's craftsmen were routinely carving this hard and brittle rock crystal into complex thin shapes, a process that took great skill and effort. Due to the expense involved in producing a piece, this art was the exclusive province of extremely wealthy individuals. Thus, objects made from rock crystal were considered markers of status. The recipe for cristallo was a very great secret indeed, but its real value lay in the specific materials used. Even if the recipe found its way out of Murano, which it inevitably did, the Venetian's tight trade network ensured a monopoly on many of the ingredients. It is said that even the furnace crucibles for cristallo were made from a specific clay gathered in Constantinople.

Cristallo was not only exceptionally clear, but for the artist it had working properties like no other glass. Thin, complex shapes were possible in cristallo that could never be duplicated in common glass. The secret for making cristallo came to Florence in the late 1560's, only a few years before the birth of Antonio Neri, who would learn the techniques and go on to publish the recipe for the first time anywhere.

 After protracted overtures, which involved diplomats, spies and the archbishop of Florence, Grand Duke Cosimo I managed to negotiate with the Venetian Doge and Senate for a Muranese master and two assistants to come to Florence and teach the way to make cristallo. It is likely that the raw materials were all purchased through the Venetians, at least initially. By the time Neri wrote his book, L'Arte Vetraria, in 1612, the Florentines were already finding alternate sources. In Venice, the ingredients of cristallo were prescribed and controlled by strict laws. The Florentines did not have this constraint and were free to experiment.

In the second recipe of Neri's book, he spills the beans on where the Venetians procured the single most important ingredient for cristallo, the pure quartz stones which account for the material's clarity. Notice in the following excerpt that Neri mistakenly thinks that the white river stones are a form of marble and also notice the alchemical language he uses to describe the process in which the stone is "transmuted" into glass.

When you want to a make cristallo that is beautiful and fully perfect, see that you have the very whitest tarso. At Murano they use pebbles from Tesino [Pavia], a stone abundant in the Ticino River. Tarso, then is a species of very white hard marble [quartz]. 

In Tuscany, it is found at the foot of Mount Veruca in Pisa, at Seravezza, at Massa near Carrara, and in the Arno River both above and below Florence. In other places as well, common stone is often recognized, which is seen to have the same qualities as tarso; it is very white and does not have dark veins, or the yellowish appearance of rust, but is spotless and pure. Take note that any stones that will spark with a piece of steel or strike plate, are apt to vitrify and will make glass and cristallo. All those stones that do not make sparks with a piece of steel or striker as above will never vitrify. This serves as advice for being able to distinguish stones that have the ability to transmute their form, from those that cannot be transmuted. 

Start with this same tarso, as fair and as white as possible. Grind it finely into powder in stone mortars. Do not use bronze or any other metal for this purpose or the stone will take in the color of the metal, which then would tinge the glass or cristallo, and make it imperfect. The pestle must be iron by necessity but at least the other materials will not have the possibility of causing any effect. Pulverize the tarso well and sift with a fine sieve. It is important that the tarso is ground as finely as flour, so that it will all pass through a fine sieve. 

Cristallo

Dragon-stem goblet, Venice, Italy,
(or in the Venetian style), 17th cent.
Corning Museum of Glass 51.3.118.

Venetian cristallo is quite literally the glass that made Murano famous. Ultimately, royal courts and wealthy families throughout Europe coveted glassware of this type. It had the clarity of its namesake mineral, rock crystal, and its working properties were such that one could make extremely thin, yet complex pieces. At a time when glass made from dirty sand and fireplace ash was churned out cheaply and quickly around Europe, cristallo was the absolute pinnacle of the glassmaker's art.

Murano glassmaker Angelo Barovier gets credit for the development of cristallo around the year 1450. However, it is a mistake to think that suddenly, he exclaimed "eureka" and burst out of his workshop with an entirely new invention. The predecessor of cristallo was what Antonio Neri called cristallino, which already incorporated some of the advantages. Barovier may well be responsible for bringing together the ultimate refinements that elevated cristallino to a new level of perfection, but these techniques individually were all available and utilized by glassmakers at least fifty years earlier. 

Barovier had attended lectures by noted alchemist Paola de Pergola, at the School of Rialto. This indicates that he was thinking along the lines of a chemist in putting together a repeatable regimen for an exceptionally clear, bright, workable product. The real genius in cristallo was in controlling the purity and quality of all the materials through Venice's extensive trade network in the Mediterranean. Even if the recipe leaked out, exclusive trade agreements blocked access to the raw materials. Local ordinances tightly controlled source materials used in the furnaces to ensure consistency, from the quartz river pebbles crushed for frit, to the plants used to make the flux, to the manganese which eliminated any slight tinting. Requirements even stipulated the making of the furnace crucibles from a specific variety of clay from Constantinople.

Barovier's innovation would become a tradition that would be carried on by countless glassmakers and ultimately by our Florentine priest, Antonio Neri, more than a century and a half later. Neri describes the Venetian methods, but then goes on to innovate with variations of his own. Numerous family manuscripts in Venice documented the method to make cristallo; what Neri did was to publish these relatively secret techniques and make them available to anyone who could read his book, and many did. 

For silica, the main ingredient in glass, Neri says the craftsmen on Murano specifically used quartz river pebbles (tarso) from the Ticino River in Pavia. He describes special procedures to pulverize the stones without contamination, into a powder "ground as finely as flour." Next, he makes the flux (glass salt), which allows the quartz to melt at lower temperatures. He says to use the ash of the kali plant from Syria (polverino and rocchetta). This plant ash is very rich in sodium carbonates; he extracts and purifies it in a process called lixiviation. Neri purchased the starting material in a charred state, which reduces it weight and volume for shipping. From 300 pounds of ash, he usually produced 80-90 pounds of salt. The ash was boiled in cauldrons full of water, strained, filtered, evaporated and dried leaving the all important glass salt. Into each cauldron, he mixes ten pounds of tartar—the dried dregs scraped from the inside of red wine barrels—a material high in potassium carbonates. Today, we know the soda component is responsible for the favorable property of long working times for artisans before the hot glass stiffens, the potassium adds sparkle. The final ingredient was two pounds of lime (calcium oxide) per one hundred pounds of salt, which is added to the dry salt because it is not water soluble. This stabilized the glass against future degradation by moisture over time. 

200 pounds of powdered quartz mixed thoroughly with 130 pounds of the salt forms the basis of the frit. He raked the powder around in a hot kiln for about five hours, until "nut sized" pieces began to form. Now this cristallo frit,—which Neri calls bollito—was carefully packed to remain dry and allowed to age for three or four months, when it was ready to melt in the furnace. If the glass should have a slight green tint from iron tools, it was corrected with manganese (oxide), specifically mined in the Piedmont region. The cristallo was boiled for up to six days and repeatedly washed by ladeling the hot glass into cold water and then remelting.

The result was a glass that was a pleasure for gaffers to work and make finished pieces over which royalty clamored. Cristallo was uniform in consistency, it could be blown into molds or worked freehand into complex shapes, like the iconic "dragon goblet" form, which became a hallmark of the Venetian masters.