Salt and fishery
By: by John Collins.
Series: CIHM/ICMH microfiche series -- no. 33355.
Publisher: Printed by A. Godbid and J. Playford, and are to be sold by Mr. Robert Horne, Mr. Williams Bury
Published: 1982
Place of publication: London
Language: eng
Format: Microform
Number of pages: 164
Subjects: Salt.; Salting of food.; Salted fish.
Notes: "A discourse thereof insisting on the following heads: I. 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."

Includes index.

Reproduction of original in: National Library of Canada.

Pre-1900 Canadiana.

Wing C5380.

Microfiche. Ottawa : Canadian Institute for Historical Microreproductions, 1982. 2 microfiches (86 fr.) ; 11 x 15 cm. (CIHM/ICMH Microfiche series = CIHM/ICMH collection de microfiches ; no. 33355).