molded and intermixt with InterfpersM Cummin-Seed and Afh $1 
and fo baked into an hard lamp in the mouths of their Owm$. 
Theuft of thefc isonly for P/^^^;^-haufa: Bat Liuveso. Sidt 
are the fin ft of all for Treache -ufe. No difFertnce in tlie 
boyling of thefe from the common way of the fine Saitt but m 
the miking up Come care is ufed : for firft they cut ihtk B ir- 
rows, they intend for Salt- loaves, with a Oiig flit honi rop to bot- 
tom equally on both fides 5 then they tye both fides together 
with cords ; then fill this Barrow witn Salt boiled n ufually, 
but in the filling are careful tot ramm d^wn the Salt w;Kh the end 
of fbme wooden bar, continuing this, till the Barrow be jSlh<^ to 
their minds 5 then place it fpcedily in their Hot-houft, and there 
kr it ftand all the time of their ^^////?^ : wherefore t iey prepare 
for thefe Loaves at the beginning of their Work, that theymsy 
have all the benefit of their Hot- houfes ^ and when thefe beg n 
to flack, they take out the Loaves, and untye the cords? titac 
faftned the Barr w, that .buth fides of the fame may eafily 
open without brerking the Loaf. Then they take the Loaf, 
and bake it in an Oven where hoafhold-bread hath been baked, 
but new draw^n forth. This they do twice or thrice, till they 
fee it baked firm enou;h 9 and this being placed in a Stove or 
in a Chimny corner, andclofe covered with an Hofe of Cloth 
or Leather, like the Sugar- Loaf-papers > will keep very white, 
and when they have occafion to ufe any, they fliave it off with a 
knife (as you do Loaf- Sugar) to fill the Salt-feiler. 
Imuftnot omit telling you, that all the ground, where Sale 
or Brine is fpilt, is,whcn ru^g up , excellent Muck for Grazing 
Ground? and even the Bhcks, that are throughly tinged with 
it^arevery g ^od Muck, and will diflfolvewith other Muck, snd 
fertilze Land confiderably j efpecially Grazing ground) lor at 
leaft four lyears- but of this I fliall peihips rake |occafion 
to fay more in my Anfwers to your S^erics of Agrunl- 
A 
