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Eleven books by a shoemaker of Görlitz who wrote, by his own account, because he could not help it. Ten of them stand here in the seventeenth-century English of John Sparrow, who translated Boehme within a generation of his death and whose prose is itself now four hundred years old; where that English has drifted out of reach, the facing pane carries a modern register — the same text with archaic inflection and spelling normalised by rule, never paraphrased. Nothing is reworded, and where no register appears beside a passage it is because the rules found nothing to change.
The eleventh book is not in English at all, and it is the reason this note exists.
Des trois principes de l'essence divine, printed at Paris in 1802, is the same work as Concerning the Three Principles of the Divine Essence, which stands here as the second book — the same twenty-seven chapters in the same order, opening `Du premier principe de l'essence divine` against Sparrow's `Of the first Principle of the Divine Essence`. Its translator was Louis-Claude de Saint-Martin, who gave the last years of his life to putting Boehme into French, and who has a shelf of his own in this Lycaeum.
That makes a closed circuit inside this archive, and it is worth naming plainly. Saint-Martin translates Boehme. La Iniciación, printed in Montevideo a hundred and forty years later, traces its own descent through Saint-Martin. A reader can therefore follow one thread from a German mystic of 1619, through the French philosopher who carried him into another language, to a Spanish-language monthly of the 1940s that claimed them both — and read every step of it in the original.
The two are shelved as one work rather than two because that is what they are. They are not set as facing panes: an English translation of 1619 and a French translation of 1802 are two independent readings of a lost German original, and pairing them line by line would assert a correspondence neither translator ever claimed.
1springing, boiling mobility, for it moveth or boileth through and in the bitter quality in itself, as in its own imaged, formed or framed body; but without the heat, which is the spirit of nature [or naturespirit], it hath as yet no life to growing, vegetation, springing or spreading abroad. 75. But when the heat of the sun shineth upon the earth, then there spring and grow in the earth all manner of images or figures of ores or minerals, herbs, roots and worms, and all whatsoever is therein. Understand this aright. 76. In the earth the heat of the sun kindleth the sweet quality of water, in all imaged or framed figures; and then through the heat the light cometh to be in the sweet water, and that enlighteneth the astringent or sour quality, and the bitter, so that they see in or by the light; and in that seeing the one riseth up into the other, and proveth the other, that is, in that seeing the one tasteth of the other's sharpness, from whence cometh the taste. 77. When the sweet quality perceiveth the taste of the bitter quality, it caggs * at it [checks or stops it], and giveth back; even as a man, when he tasteth astringent, harsh or bitter gall, openeth both the gums of his palate [throat or jaws] in his mouth in his cagging, and wideneth his palate more than it is of itself; and just so doth the sweet quality against the bitter. * " caggs... cagging " (flend sich). The German verb, sich flennen, means, to make a wry face. 78. When the sweet quality thus stretcheth or wideneth itself, and retireth from the bitter, then the astringent always presseth after it,
2and would also fain taste of the sweet: and always maketh the body, that is behind it, and in it, to be dry; for the sweet quality is the mother of the water, and is very meek, mild, soft and gentle. 79. Now when the astringent or harsh and the bitter qualities get their light from the heat, then they see the sweet quality, and taste of its sweet water, and then they continually make haste after the sweet water, and drink it up, for they are very hard, rough and thirsty, and the heat drieth them quite up. 80. And the sweet quality always flieth from the bitter and the astringent, and always stretcheth its palate wider, and the bitter and the astringent continually hasten after the sweet, and refresh themselves from the sweet, and dry up the body. 81. Thus is the true springing or vegetation in nature, be it in man, beast, wood, herbs or stones. Now observe the End of Nature in this World. 82. When the sweet quality thus flieth from the bitter, and from the sour and astringent, then the astringent and the bitter make all the haste they can after it, as their best treasure; and the sweet presseth vehemently from them, and striveth so much that it driveth and penetrateth through the astringent or harsh quality, and rends the body, and goeth forth from the body, out above the earth, and hasteneth so fast, till a long stalk groweth up. 83. Then the heat above the earth presseth upon the stalk, and so the bitter quality is then kindled by the heat, and it [the stalk] receiveth a repulse from the heat, so that it is terrified, and the
3astringent quality drieth it. 84. Therein the astringent, the sweet, the bitter and the heat struggle together, and the astringent quality in its coldness continually maketh their dryness, and so the sweet withdraweth on the sides, and the others hasten after it. 85. But when it seeth that it is like to be taken or captivated (the bitter quality from within pressing so hard upon it, and the heat from without pressing upon it also), it maketh the bitter fervent or burning, and inflameth it, and there it [the sweet quality] leapeth, springing up through the astringent quality, and riseth up again aloft; so there cometh to be a hard knot behind it in that place where the struggling was, and the knot gets a hole or orifice. 86. But when the sweet quality leapeth or springeth up through the knot, then the bitter quality had so much affected or wrought upon it that it was all in a trembling; and as soon as it cometh above the knot it suddenly stretcheth itself forth on all sides, striving to fly from the bitter quality; and in that stretching forth its body keepeth hollow in the middle, and in the trembling, leaping or springing up through the knot, it still gets more stalk or leaves, and now is frolick or cheerly that it hath escaped the battle. 87. So when the heat from without thus presseth upon the stalk, then the qualities become kindled in the stalk, and press through the stalk, and so become affected or wrought upon in the external light of the sun, and generate colours in the stalk, according to the kind of its quality.
The source text as printed, transcribed diplomatically. Where the source language uses a non-Latin script that reaches us only through a Victorian romanisation, this layer is labelled transliteration, because that is what we hold.
1springing, boiling mobility, for it moveth or boileth through and in the bitter quality in itself, as in its own imaged, formed or framed body; but without the heat, which is the spirit of nature [or naturespirit], it hath as yet no life to growing, vegetation, springing or spreading abroad. 75. But when the heat of the sun shineth upon the earth, then there spring and grow in the earth all manner of images or figures of ores or minerals, herbs, roots and worms, and all whatsoever is therein. Understand this aright. 76. In the earth the heat of the sun kindleth the sweet quality of water, in all imaged or framed figures; and then through the heat the light cometh to be in the sweet water, and that enlighteneth the astringent or sour quality, and the bitter, so that they see in or by the light; and in that seeing the one riseth up into the other, and proveth the other, that is, in that seeing the one tasteth of the other's sharpness, from whence cometh the taste. 77. When the sweet quality perceiveth the taste of the bitter quality, it caggs * at it [checks or stops it], and giveth back; even as a man, when he tasteth astringent, harsh or bitter gall, openeth both the gums of his palate [throat or jaws] in his mouth in his cagging, and wideneth his palate more than it is of itself; and just so doth the sweet quality against the bitter. * " caggs... cagging " (flend sich). The German verb, sich flennen, means, to make a wry face. 78. When the sweet quality thus stretcheth or wideneth itself, and retireth from the bitter, then the astringent always presseth after it,
2and would also fain taste of the sweet: and always maketh the body, that is behind it, and in it, to be dry; for the sweet quality is the mother of the water, and is very meek, mild, soft and gentle. 79. Now when the astringent or harsh and the bitter qualities get their light from the heat, then they see the sweet quality, and taste of its sweet water, and then they continually make haste after the sweet water, and drink it up, for they are very hard, rough and thirsty, and the heat drieth them quite up. 80. And the sweet quality always flieth from the bitter and the astringent, and always stretcheth its palate wider, and the bitter and the astringent continually hasten after the sweet, and refresh themselves from the sweet, and dry up the body. 81. Thus is the true springing or vegetation in nature, be it in man, beast, wood, herbs or stones. Now observe the End of Nature in this World. 82. When the sweet quality thus flieth from the bitter, and from the sour and astringent, then the astringent and the bitter make all the haste they can after it, as their best treasure; and the sweet presseth vehemently from them, and striveth so much that it driveth and penetrateth through the astringent or harsh quality, and rends the body, and goeth forth from the body, out above the earth, and hasteneth so fast, till a long stalk groweth up. 83. Then the heat above the earth presseth upon the stalk, and so the bitter quality is then kindled by the heat, and it [the stalk] receiveth a repulse from the heat, so that it is terrified, and the
3astringent quality drieth it. 84. Therein the astringent, the sweet, the bitter and the heat struggle together, and the astringent quality in its coldness continually maketh their dryness, and so the sweet withdraweth on the sides, and the others hasten after it. 85. But when it seeth that it is like to be taken or captivated (the bitter quality from within pressing so hard upon it, and the heat from without pressing upon it also), it maketh the bitter fervent or burning, and inflameth it, and there it [the sweet quality] leapeth, springing up through the astringent quality, and riseth up again aloft; so there cometh to be a hard knot behind it in that place where the struggling was, and the knot gets a hole or orifice. 86. But when the sweet quality leapeth or springeth up through the knot, then the bitter quality had so much affected or wrought upon it that it was all in a trembling; and as soon as it cometh above the knot it suddenly stretcheth itself forth on all sides, striving to fly from the bitter quality; and in that stretching forth its body keepeth hollow in the middle, and in the trembling, leaping or springing up through the knot, it still gets more stalk or leaves, and now is frolick or cheerly that it hath escaped the battle. 87. So when the heat from without thus presseth upon the stalk, then the qualities become kindled in the stalk, and press through the stalk, and so become affected or wrought upon in the external light of the sun, and generate colours in the stalk, according to the kind of its quality.
The source text as printed, transcribed diplomatically. Where the source language uses a non-Latin script that reaches us only through a Victorian romanisation, this layer is labelled transliteration, because that is what we hold.
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