LEADER 02033nam  2200421Ia 450 
001 996388236803316
005 20200824132200.0
035   $a(CKB)4940000000084830
035   $a(EEBO)2264177182
035   $a(OCoLC)ocm26823845e
035   $a(OCoLC)26823845
035   $a(EXLCZ)994940000000084830
100   $a19921020d1682      uy             |
101 0 $aeng
135   $aurbn||||a|bb|
200 10$aSalt and fishery$b[electronic resource] $ea discourse thereof insisting on the following heads : 1) the several ways of making salt in England, and foreign parts, 2) the character and qualities good and bad, of these several sorts of salt, English refin'd asserted to be much better than any foreign, 3) the catching and curing, or salting of the most eminent or staple sorts of fish, for long or short keeping, 4) the salting of flesh, 5) the cookery of fish and flesh, 6) extraordinary experments in preserving butter, flesh, fish, fowl, fruit, and roots, fresh and sweet, for long keeping, 7) the case and sufferings of the saltworkers, 8) proposals for their relief, and for the advancement of the fishery, the woollen, tin, and divers other manufactures /$fby John Collins ..
210   $aLondon $cPrinted by A. Godbid and J. Playford$d1682
215   $a[8], 164, [4] p
300   $aErrata: p. [4] at end.
300   $aAdvertisements: p. 162-164.
300   $aReproduction of original in Christ Church Library, Oxford University.
330   $aeebo-0026
606   $aSalted fish
606   $aFishery products$xPreservation
606   $aSalt industry and trade
606   $aSalting of food
606   $aCookery, English$vEarly works to 1800
615  0$aSalted fish.
615  0$aFishery products$xPreservation.
615  0$aSalt industry and trade.
615  0$aSalting of food.
615  0$aCookery, English
700   $aCollins$b John$f1625-1683.$0796507
801  2$bWaOLN
906   $aBOOK
912   $a996388236803316
996   $aSalt and fishery$92365876
997   $aUNISA