Page:Philosophical Transactions - Volume 004.djvu/140

 if it rain 5. or 6. days, the people are then necessitated to empty all the Water of the Beds by a peculiar Channel, conveighing it into the Sea; which Channel cannot be opened, but when 'tis Low water. But 'tis very seldome, that it rains so long as to constraine men to empty those Beds.

'Tis obvious, that the hottest years make the most Salt; where yet it is to be noted, that besides the heat of the Sun, the Winds contribute much to it, in regard that less Salt is made in Calme, than in Windy weather. The West and North-west Winds are the best for this purpose.

Our Country-people draw the Salt every other day, and they draw out of those Beds, mark't hhh, every time more than an hundred pound weight of Salt.

In the hottest part of the Summer there is Salt made even during Night.

The Instruments used to draw the Salt, have many small holes, to let the Water pass, and to retain nothing but the Salt.

According to the Quality of the Earth or Ground of the Marish, the Salt is made more or less White. The Reddish earth maketh the Salt more Gray; the Blewish, more White: Besides, if you let run in a little more water than you ought, the salt becoms thence more White; but then it yields not so much. Generally all the Marishes require a fat Earth, neither Spungy nor Sandy.

And as to the Whiteness of Salt in particular, there are 3. things to be considered: First, that the Earth of the Marish be proper. Secondly, that the Salt be made with good store of water. Thirdly, That the salt-man, who draws it, be dextrous. In this Isle of Rhe there are, that draw very dark Salt, and others, that draw it as white as Snow; and so it is in Xaintonge. Chiefly care is to be taken, that the Earth at the bottome of the Beds mingle not with the salt. The Salt, we use at our Tables, is perfectly white; which is thence, that 4. or 5. hours before the Salt is to be drawn, we draw the Creme, or that salt which is form'd on the top of the water. The grains of it are smaller, than of the other. Generally the Salt of Xaintonge is somewhat whiter, than ours. I do not well know the