[ 3 62 ]' 
or any other fait Water, and with it boiled 
into white Salt; and under thefe Heads may be 
ranked the feveral kinds of boiled Salt now in Ufe. 
Our Author has given us an exaft Hidory of the 
Manner of preparing thefe different kinds of Salt, as 
pra&ifed in different Places, with mifeeilaneous 
Obfervations and Cautions relating to their refpedfive 
Procedes, for which in the general I mud refer you 
to the Work irfelf: But the making Salt upon Salt 
deferves more particular Attention ; as the Author, 
being under no Tie of Secrecy, has revealed to us 
the Method of making in Holland and Zealand that 
ftrong and pure kind of Salt, with which they cure 
Herrings, and all other Provifions for long keeping; ; 
which gives the ‘Dutch a great Advantage over all 
•Other Nations in the Herring-Fifhery ; f nee Fifh pre- 
fer ved with this Salt look much cleaner and fairer 
than thofe that are cured with Bay-Salt, and keep 
much better than thofe preferved with any other 
kind of white Salt. 
From the Procefs whereby white Salt is made 
from Sea- Water by Coction, it appears, 'that Sea- 
Water, befides common Salt, contains feveral other 
Ingredients; fome of which are feparated before the 
common Salt falls, and others remain in the Bittern, 
after all the Salt is extracted. Our Author has 
given a full and circumdantial Account of thefe in 
an exprefs Chapter, under the Appellation of Me- 
moirs for an Analyfis of Sea- Water. 
The Salt-Boilers, and particularly thofe who pre- 
pare Brine-Salt, have long been accudomed to make 
ufe of various Subdances, which they call Additions or 
Seafonings, and mix them with the Brine while it 
is 
