[ 359 ] 
wholly or in part, to ufe Bay-Salt, which we par- 
chafe in France , Spain , and other foreign Countries. 
To remedy thefe Inconveniencies this Treatife was 
wrote, in order to fhcw how the Subjefts of Great 
Britain may be fupplied with Salt of their own 
Manufacture, fit and fufficient for all their Occa- 
Lions. 
In order that the Methods here propofed might 
be better undcrftood, and that the Reafonablenefs 
of them might more fully appear, the Author thought 
it necefTary to premife a brief Account of the feve- 
ral Ways of preparing Bay-Salt, as well as white Salt, 
as far as they came to his Knowledge. From this 
Hiftory may be formed a Judgment, how far the 
Methods now in Ufe are proper, in what deficient, 
where erroneous, and how they may be improved. 
Bay-Salt in general may be divided into two 
Kinds. Firfl, Bay-Salt, drawn from Sea-Water, as 
is praftifed in France , Spain , Portugal , and many 
other Countries. Secondly, Bay-Salt extrafred from 
fait Springs, Ponds, and Lakes; as at Cape de Verd 
Iflands, Tortuga , and other Places. Of thefe the 
firft is imported in large Quantities into Great Bri- 
tain and Ireland: Our American Colonies, in 
Times of Peace, are chiefly fupplied with the lat- 
ter $ but in Time of War they have large Quantities 
of Bay-Salt from Lisbon } and other Parts of Por- 
tugal. 
Bay-Salt is prepared in a Manner the mod Am- 
ple and cafy, when the Water of Ponds and Lakes 
impregnated with Salt is totally exhaled by the 
Force of the Sun and Air, and the Salt is left con- 
creted into a hard Cruft at the Bottom of the Lake 
or Pond. Of Salt thus prepar’d we have Inftances 
A a a 2 in 
