TOL. IV.] PHILOSOPHICAL TRANSACTIONS. 401 



yet SO curious as to try, but the steam is such that I am confident no plaster 

 will stick ; and boards will warp, and their nails will rust so, as quickly to fret 

 to pieces. 



7. Whether the salt, made of these springs, be more or less apt to dissolve in 

 the air than other salt? and whether it be as good to powder beef or other 

 flesh with, as French salt ? — ^This question I cannot well answer, in regard that 

 French salt comes not to us, to compare the efficacy of the one with the other 

 experimentally ; but this I can assure for our salt, that with it both beef and 

 bacon are very well preserved sweet and good a whole year together ; and I do 

 apprehend this salt to be rather more searching than French salt, because I 

 have often observed that meat kept with this salt shall be more salt to the midst 

 of it, than I have observed, when I have eaten powdered meat on ship-board, 

 which was probably done with French salt, I then being on the south-side of 

 England and in a Dutch vessel. It is certain that Cheshire sends yearly much 

 bacon to London, which never yet had any mark of infamy set upon it ; and 

 hung-beef (which others call Martinmas beef) is as good and as frequent in 

 Cheshire, as in any place; so that I conclude this salt is fully effectual for 

 any use. 



Explanation of the figures belonging to the Account of Salt-making, in 



Plate 10. . . 



• 



Fig. 4. This is the model of an iron pan of that proportion, when four are 

 used in one house, a a. The ears to hang the pan by on the brick work, 

 b. The several junctures of the iron plates riveted. C C, The breadth and 

 length of the pan near four feet. Cd, The depth of the sides of the pan, 

 about six inches. — Fig. 5. a a. The hot-house between the wall and the 

 chimney, b b, The two tunneljs. C C, The chimney back, into which the 

 two tunnels convey the smoke, d d d d. The four pans. E, The partition 

 wall between the pans and the hot-house, f. The fire places, gg, The ash- 

 holes, h. The hearth below, i i. The descent to the hearth. — Fig. 6. The 

 back with its stale, with which they reach brine out of the ship to fill their pans 

 with. — Fig. 7. ab. Several positions of the loots, with which they skim and 

 gather the salt. — Fig. 8. a a. Two barrows newly filled with salt, set into the 

 leach-trough to drip out the leach or leach-brine, b b, The salt heaped above 

 the barrows, and patted down hard. C, The leach trough. — Fig. Q. A gutter, 

 which they lay over from one pan to another, to run the brine into the far- 

 thest pans. 



VOL. I. 3 E 



