(ic66) 
where it drains cat all the Leach-brine abovefaid , then they re- 
move it into their Hot-houfe behind their Works ^ made there 
by two Tunnels under their Panns, carried back for that pur- 
pofe. The Leach- brinC;, that runs from the Barrows, they put 
into the next Boyling,for 'tis to their advantage, being fait mel- 
ted, and wanting only hardning. 
This work is performed in 2. hours in the fmaller panns^which 
are (haliower, and generally boyle their brine more away^ where- 
fore their Salt willlaft better, the ugh it does not granulate fo 
well, becaufe^ when the Brine is wafted^the fire and ftirring breaks 
the Cornes. But this Salt weighs heavier^and melts not fo (oouj 
. and therefore is bought by them, that carry it farr. But in the 
greater Panns, which are ufually deeper, they are above halfean 
hour longer in boyling-, but, beCwiufe they take their Salt out of 
their Brine, and only harden it in their Hot-houfe, 'tis apter to 
melt away inamoift Air : Yet of this fort of Salt the bigger the 
grain is, the longer it endures; and generally this is the better 
granulated and the clearer, though the other be the whiter. Vp- 
on which I rather think, 'tis the taking of the fait out of the 
Brine before it be wafted , that caufes the granulating of it, than 
the Ale to which the Workmen impute it. This kind meafures 
profitably well 5 therefore much bought by them that buy to 
fell again. 
They never cover their Panns at all, during the whole time of 
Boyling. They have their Houfes tike Barns open up to the 
thatch with a Cover-hole or two^to vent the fteam of the panns, 
Poflibly Tiles may do better,but no body is yet fo curious as to 
try,but the fteam is fuclvhatlam confident, no plaifter will 
ftick,and boards will warp, and their nailes will ruft f0;>as quickly 
to fret in pieces. 
J, whether the Saltymade of thcfe Swings he more or Ufs apt todif- 
fohe in the Air^then other Salt < Am whether it be as good to pV0* 
der Beef or other Flefh with^as French Salt i This Queftion 1 can- 
not well anfwer, in regard that French S':\\t corns not to us^to com- 
pare the efficacy of the one with the other experimearallys but 
this I can afTure for our Salt, that with it both Beef and Bacon is 
very well preferv'dfweet and good a whole year together 1 and 
I do apprenend this Salt to be rather more fearching than i='r^,w/^ 
Sak 
