Salt and fishery
By: by John Collins ...
Series: CIHM/ICMH Microfiche series = CIHM/ICMH collection de microfiches -- no. 33355; CIHM/ICMH microfiche series -- no. 33355
Publisher: Printed by A. Godbid and J. Playford, and are to be sold by Mr. Robert Horne at the Royal Exchange, in St. Pauls Church-yard, Mr. William Bury, Globe-maker ...
Published: 1682
Place of publication: London
Language: eng
Format: Microform
Number of pages: 86
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.

Filmed from a copy of the original publication held by the National Library of Canada. Ottawa : Canadian Institute for Historical Microreproductions, 1982.

164, [4] p. ; 20 cm.