(1079)
molded and intermix with interspers'd Cummin-Seed and Ashes, and so baked into an hard lump in the mouths of their Ovens. The use of these is only for Pigeon-houses: But Loaves of Salt are the finest of all for Trencher-use. No difference in the boyling of these from the common way of the line Salt; but in the making up some care is used: for first they cut their Barrows, they intend or Salt-loaves, with a long slit from top to bottom equally on both sides; then they tye both tides together with cords; then fill this Barrow with Salt boiled as usually, but in the filling are careful to ramm down the Salt with the end of some wooden bar, continuing this, till the Barrow be fill'd to their minds; then place it speedily in their Hot-house, and there let it stand all the time of their Walling: wherefore they prepare for these Loaves at the beginning oi their Work; that they may have all the benefit of;their Hot-houses; and when these begin to slack, they take out the Loaves, and untye the cords, that fastned the Barrow. that both sides of the same may easily open without breaking the Loaf. Then they take the Loaf, and bake it in an Oven where houshold-bread hath been baked; but new drawn forth. This they do twice or thrice, till they see it baked firm enough; and this being plac'd in a Stove or in a Chimny corner, and close cover'd with an Hose of Cloth or Leather, like the Sugar-Loaf-papers, will keep very white, and when they have occasion to use any, they shave it of with a knife (as you do Loaf-Sugar) to fill the Salt-seller.
I must not omit telling you, that all the ground, where Salt or Brine is spilt, is, when dugg up, excellent Muck for Grazing Ground; and even the Bricks, that are thoroughly tinged with it, are very good Muck, and will dissolve with other Muck, and fertilze Land considerably especially Grazing ground) for at least four years; but of this I shall perhaps rake loccasion to say more in my Answers to your, Queries of Agriculture.
