01964nam 2200421Ia 450 99638682490331620200824132544.0(CKB)4940000000083046(EEBO)2248545862(OCoLC)ocm18390552e(OCoLC)18390552(EXLCZ)99494000000008304619880823d1682 uy |engurbn||||a|bb|Salt and fishery[electronic resource] a discourse thereof insisting on the following heads : 1) the several ways of making salt in England, and foreign parts, 2) the character and qualities good and bad, of these several sorts of salt, English refin'd asserted to be much better than any foreign, 3) the catching and curing, or salting of the most eminent or staple sorts of fish, for long or short keeping, 4) the salting of flesh, 5) the cookery of fish and flesh, 6) extraordinary experiments in preserving butter, flesh, fish, fowl, fruit, roots, fresh and sweet for long keeping, 7) the case and sufferings of the saltworkers, 8) proposals for their relief, and for the advancement of the fishery, the woollen, tin, and divers other manufactures /by John Collins ..London Printed by A. Godbid and J. Playford1682[8], 164, [4] pErrata: p. [4] at end.Advertisements: p. 162-164.Reproduction of original in the Huntington Library.eebo-0113Salted fishFishery productsPreservationSalt industry and tradeSalting of foodSalted fish.Fishery productsPreservation.Salt industry and trade.Salting of food.Collins John1625-1683.796507EAJEAJWaOLNBOOK996386824903316Salt and fishery2365876UNISA