Concept
Salt industry and trade
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The art of making common salt, as now practised in most parts of the world; with several improvements proposed in that art, for the use of the British dominions. By William Brownrigg, M.D.F.R.S.
Brownrigg, William, 1711-1800.Date: MDCCXLVIII. [1748]- Books
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Salt and fishery : a discourse thereof insisting on the following heads : 1) the several ways of making salt in England, and foreign parts, 2) the character and qualities good and bad, of these several sorts of salt, English refin'd asserted to be much better than any foreign, 3) the catching and curing, or salting of the most eminent or staple sorts of fish, for long or short keeping, 4) the salting of flesh, 5) the cookery of fish and flesh, 6) extraordinary experments in preserving butter, flesh, fish, fowl, fruit, and roots, fresh and sweet, for long keeping, 7) the case and sufferings of the saltworkers, 8) proposals for their relief, and for the advancement of the fishery, the woollen, tin, and divers other manufactures / by John Collins.
Collins, John, 1625-1683Date: 1682
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Description courte et abrégée des salines du gouvernement d'Aigle / mise au jour par ordre souverain par Mr. de Haller ; Traduite en français par feu Mr. de Leuze.
Haller, Albrecht von, 1708-1777.Date: 1776
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The art of making common salt, as now practised in most parts of the world; with several improvements. Proposed in that art, for the use of the British dominions / by William Brownrigg.
Brownrigg, William, 1712-1800.Date: 1748
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A salt works: one man is feeding a furnace as others use shovels to transfer the dried salt from the pans into barrels. Mixed method print by P. Herwegen after Hans Bruner.
Brunner, Hans, 1813-1888.Date: 1800-1899Reference: 31442i