On the Art of Fermentation

of the ancients, and things worthy of being known and remembered, and useful for life, and worthy of imitation; that many most excellent inventions lie hidden in these, which those who are now living claim for themselves in every quarter; [and] that many things remain for those desirous of new things and for the curious, provided they cease to despise the old, or to be content with the inventions of their ancestors, and like the blind to follow other leaders. The possession of a good thing without a companion is not pleasant; an excellent and salutary thing does not delight unless it pertains to all; it does not satisfy one to be in wealth and luxury, unless other citizens also become partners and participants in our fortunes. Now you have, kind reader, the rationale of this edition; now it no longer escapes you why, from the stores of writers on the sacred art, I have thought this portion should be shared with you alongside others.

It is the mark of a good head of a household not to stand at the threshold of the house, but to cross it, to enter, and to penetrate within, so that he may thoroughly perceive what is being done inside. Thus was born the history of zythos or beers. For I, being by no means unaware of what the duties of a good editor are, look around here and there and diligently inquire whether any points of the matter might be found in the writings of the ancients by which Zosimus might both be enriched and illustrated, nor do I repent of the curiosity and the labor expended. Those Greek and Latin writings indeed exist, in part Arabic and Arabistic, which today are not read, are understood by few, and are entirely neglected by professors of the medical art within the academies themselves,