Page:Philosophical Transactions - Volume 004.djvu/179

 where it drains out all the Leach-brine abovesaid, then they remove it into their Hot-house behind their Works; made there by two Tunnels under their Panns, carried back for that purpose. The Leach-brine, that runs from the Barrows, they put into the next Boyling for 'tis to their advantage, being salt melted, and wanting only hardning.

This work is perform'd in 2. hours in the smaller panns, which are shallower, and generally boyle their brine more away; wherefore their Salt will last better, though it does not granulate so well, because, when the Brine is wasted, the fire and stirring breaks the Cornes. But this Salt weighs heavier, and melts not so soon; and therefore is bought by them, that carry it farr. But in the greater Panns, which are usually deeper, they are above halfe an hour longer in boyling; but, because they take their Salt out of their Brine, and only harden it in their Hot-house, 'tis apter to melt away in a moist Air: Yet of this fort of Salt the bigger the grain is, the longer it endures; and generally this is the better granulated and the clearer, though the other be the whiter. Vpon which I rather think, 'tis the taking of the salt out of the Brine before it be wasted, that causes the granulating of it, than the Ale to which the Workmen impute it. This kind measures profitably well; therefore much bought by them that buy to sell again.

They never cover their Panns at all, during the whole time of Boyling. They have their Houses like Barns open up to the thatch with a Cover-hole or two, to vent the steam of the panns. Possibly Tiles may do better, but no body is yet so curious as to try, but the steam is such, that I am confident, no plaister will stick and boards will warp, and their nailes will rust so, as quickly to fret in pieces.

7. ''Whether the Salt, made of these Springs be more or left apt to dissolve in the Air, then other Salt? And whether it be as good to powder Beef or other Flesh with, as French Salt''? This Question I cannot well answer, in regard that French Salt coms not to us, to compare the efficacy of the one with the other experimentally; but this I can assure for our Salt, that with it both Beef and Bacon is very well preserv'd sweet and good a whole year together; and I do apprehend this Salt to be rather more searching than French