tber hath it any ill favour, as that Salt hath that is clari/i.d with 
booj. 
For granulating it we ufe nothing at all, for the Brine is fo ftorrg of it - 
felf,that unl.fs it be often ftirred,it will makeSalt as big grained as Bay- 
falt. 1 have boyl'd Brine to a Candy hight, and it hath produced clods 
of Salt as clear as the clcarelt Alumjike lilc of May Salt, fo that we are 
necelTitated to put a fmall quantity of Koiio into the Brine to make the 
grain of the Salt fna^ll. 
^^r. 8. What are the feveral forts of Salt 
Anfiv. Befides the wBire Salt I have fpokeof, we have another fort 
which we call Clod-Salt^v^hich grows to the bottoms of the Phats that 
after the white Salt is laded out, is digged up with a picker (which is 
made like a Mafons Trowel^poioted withSteel and put upon a fhort ftaff) 
this is the ftrongeft Salt I have feeo^ and is moft ufed for faking Bjcon 
and Neats Tonga !s^ it m^kes the Bacon redder than other Salt, and 
makes the Fat eat firm - if the Swine are fed with Mafr , it hardens the 
Fat almoftas much as if fed with Feafe^ and falted with white Sjlt. It 
is very much ufed by Countrey women to put into their Runnet- Pots 
andfas they fay Jis better for their Che:Te .* thefe clods^sre ufed to broil 
meat^with being laid on coals^we account this Salt to be too flrong to fait 
Beef with, it taking away too much of its fwectnefs. 
A third fort of Salt we have which wc call Knockings, which doth 
candy on the Stailes of the Birrow, as the Brine runs from the vSalt after 
it is laded cut of the Phats: this Salt is moil: ufed for she fame ufes 
as the clod Salt, though it is not altogether fo flrong, 
A fourth fort we have which we call Scrapings, that is a courfe fort 
of Salt that is mixed with drofs and duft that cleaves to the tops of the 
fides of the Phats, this Salt is fcraped oif the Phats when we reach them 
(that is when we take our Phats off the Fires to beat up the bottom ) 
and is bought by the poor fort of people to fait meat with. 
A fift fort is pigeon Salt, which is nothing but the Brine running out 
through thecrack of a Phatj and hardens to a clod on the outhde over 
the fire. 
Laftly, the Silt Loaves are the finefi of the white Salt, the grain of 
which is made fomething finer then ordinary that it may the better ad- 
here together, which is done by adding a little more Rofmjand is beaten 
into the Barrows when it is laded out of the Phat. 
^er, "p. Whcthtr our Salt be more orkfs apt to dilTolve in the air 
than other Salt ? 
AnfwAi is not fospt to difToIve^as Chefihe Salt-^nor as that Salt that 
is made by diffolving Bay-Salt and clarifying if^which is called Salt upoo 
Salt, which appears by our long keeping it without any fire. Whether it 
will kcepb:tter thin French Silt I have made notrisK but 1 fuppofe ir 
wiiljfor fuch reafons I mW give in anfvvcr as to the goodneis of our SsU, 
