400 "^^^ Philippine Journal of Science 1915 



Plate VIII 



Fig. 1. A view of the Filipino process, showing the loosened soil and the 

 instruments w^ith which the loosening is done, the canal from 

 which the sea water is obtained, leaches in various stages of 

 rotation, and crystallizing ponds protected from the wind. 

 2. A filter through which the brine is poured when it is transferred 

 to the crystallizing vats. 



Plate IX 



Fig. 1. A row of caua sheds on a dike in Binmaley, Pangasinan. In the 

 background is an arm of the sea from which salt water, is led 

 into the depression in the foreground, where it has been evapo- 

 rated and from which the impregnated earth is scraped up and 

 leached out. 



2. A crude furnace for evaporating the strong brine obtained from 



an improvised banca leaching vat. 



3. Basket measures filled with salt for the retail trade. 



Plate X 



Fig. 1. The evapoi*ation reservoirs of a salt farm, where the salt is pro- 

 duced by the Chinese method. 

 2. The crystallizing ponds of a salt farm, where salt is produced by 

 the Chinese method. These are built on sandy soil, and as the 

 brine seeps through, ditches carry it to a well from which it 

 is returned to the evaporation reservoir containing the strongest 

 brine. 



Plate XI 



Fig. 1. The salt pile and the warehouse are being built simultaneously. 

 2. A salt warehouse, and a day's crop from a farm, in Malabon, Rizal, 

 where salt is produced by the Chinese method. The salt is 

 allowed to drain in baskets for twenty-four hours before it is 

 dumped into the warehouse. 



Plate XII 



Fig. 1. The crystallizing ponds of a farm at Obando, Bulacan, using the 

 Chinese method for making salt. 

 2. An apparatus used for transferring brine from evaporating re- 

 servoirs to crystallizing ponds which are on a higher level. 



Plate XIII. Salt houses at Mayinit, Bontoc. 



Plate XIV 



Fig. 1. Stones incrusted with salt, Mayinit, Bontoc. 



2. Washing the crust of salt from the stones, Mayinit, Bontoc. 



Plate XV 



Fig. 1. Gourd used in Bontoc for storing salt meats. 



2. Packages prepared for transportation. Reduction x 5. 



