"To test cinnabar. Take one lot of whole vermilion, put it on an iron plate (?). Put this on a raster, put glowing coals underneath and blow the bellows. And if you see yellow smoke rising from it, then the cinnabar is real and good. Let it cool down and rub it well on a mullar with red wine, add some well-crushed saffron. Temper it with egg white binder and gum water."