matters. Henry Stubbe called him "the very Pliny of our age for lying". He lived in a time when scientific enquiry had not settled down in any disciplined way. He spent enormous time and effort in the pursuits of astrology, and alchemy which he studied in the 1630s with Van Dyck. Notable among his pursuits was the concept of the powder of sympathy. This was a kind of sympathetic magic; one manufactured a powder using appropriate astrological techniques, and daubed it, not on the injured part, but on whatever had caused the injury. His book on this mythical salve went through 29 editions. Synchronising the effects of the powder, which allegedly caused a noticeable effect on the patient when applied, was actually suggested in 1687 as a means of solving the longitude problem. In 1644 he published together two major philosophical treatises, The Nature of Bodies and On the Immortality of Reasonable Souls. The latter was translated into Latin in 1661 by John Leyburn. These Two Treatises were his major natural-philosophical works, and showed a combination of Aristotelianism and atomism. He was in touch with the leading intellectuals of the time, and was highly regarded by them; he was a founding member of the Royal Society and a member of its governing council from 1662 to 1663. His correspondence with Fermat contains the only extant mathematical proof by Fermat, a demonstration, using his method of descent, that the area of a Pythagorean triangle cannot be a square. His Discourse Concerning the Vegetation of Plants (1661) proved controversial among the Royal Society's members. It was published in French in 1667. Digby is credited with being the first person to note the importance of "vital air", or oxygen, to the sustenance of plants. He also came up with a crude theory of photosynthesis. Digby is known for the publication of a cookbook, The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened, but it was actually published by a close servant, from his notes, in 1669, several years after his death. It is currently considered an excellent source of period recipes, particularly for beverages such as mead. He tried out many of his recipes on his wife, Venetia, one of which was capons fed on the flesh of vipers. Digby is also considered the father of the modern wine bottle. During the 1630s, Digby owned a glassworks and manufactured glass onions,