02033nam 2200421Ia 450 99638823680331620200824132200.0(CKB)4940000000084830(EEBO)2264177182(OCoLC)ocm26823845e(OCoLC)26823845(EXLCZ)99494000000008483019921020d1682 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 experments in preserving butter, flesh, fish, fowl, fruit, and 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 Christ Church Library, Oxford University.eebo-0026Salted fishFishery productsPreservationSalt industry and tradeSalting of foodCookery, EnglishEarly works to 1800Salted fish.Fishery productsPreservation.Salt industry and trade.Salting of food.Cookery, EnglishCollins John1625-1683.796507WaOLNBOOK996388236803316Salt and fishery2365876UNISA