Salt and fishery
Subtitle: 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: by John Collins ..
Series: Early English books, 1641-1700 -- 1630:11
Publisher: Printed by A. Godbid and J. Playford
Published: 1682
Place of publication: London
Language: eng
Format: Microform
Number of pages: 164
Subjects: Salted fish; Fishery products -- Preservation; Salt industry and trade; Salting of food
Notes: Errata: p. [4] at end

Advertisements: p. 162-164

Reproduction of original in the Huntington Library

Wing C5380A

Microfilm. Ann Arbor, Mich. : University Microfilms International, 1985. 1 microfilm reel ; 35 mm. (Early English books, 1641-1700 ; 1630:11)

s 1985 miu n