Salt and fishery

Publication Date1682
Remaindera 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, 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, accomptant to the Royal Fishery. [sic] Company. E Reg. Soc. Philomath
Extent[8], 32, 49-164, [4] p.
LocationLondon
Publisherprinted by A. Godbid, and J. Playford, and are to be sold by Mr. Robert Horne at the Royal Exchange, Mr. John Kersey, and Mr. Henry Faithorn, at the Rose in St. Pauls Church-yard, Mr. William Bury, Glob[e-]maker, at the Globe near Charing-Cross

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Fri Sep 22 20:14:44 CDT 2023