Bern, Burgerbibliothek, Cod. 402

For example, boiling water is hotter to the touch than flame, yet it does not melt things quickly. And again, fire cannot gradually evaporate moisture, nor can it cause it to congeal and thicken; rather, because of its dryness, it condenses the outer pores and dries them, just like eggs. In the same way, if something requires a soft heat to cook or thicken, moisture softens it as it congeals. For this reason, when the air congeals or burns fruits, and wherever such air occurs, this happens more often, unless the soil helps by draining it and providing moisture. But those who fall in such a way, if they receive help at the same time, also receive digestion. Therefore, heat is useful for such things, except in moisture and with moisture. But for the purposes of taxis orderly arrangement or cooking processes, the moist is useless. The reason is that, being by nature water that has been congealed, digestion Why that which is congealed needs dry heat for dissolution. it needs dry heat for dissolution. For like is unaffected by like. At the same time, the asymmetry of the pores opposes the intake, for it is not possible for large-particled heat to enter through the moisture once separated. It is too weak to open the pores while the outer parts are dense and continuous. For this reason, dry heat is suitable for these arrangements. And this heat takes advantage of the asymmetry, for it burns more. Some things it burns completely before leading them to dissolution. But [for the things that] require such heat, it happens in matter finer than water, such as flax and boiled warp threads. By