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Les diagrammes suivants illustrent la m6thode. ly cfrata 9d to nt ne pelure, iqon d 1 2 3 32X 1 2 3 4 ! i 5 6 • ( -* Mi.-' h 0. if) I y / 1* // ^^ ■. < / '- I" r.. •I ■*'/ ■ ■, M' k;^i. T AND FISHERY, A Dtfcourfe thereof Infifting on the follawing HEADS. 1. The fcvcral tv«s good and bad, of thcfe feveral forts of 5/«/r, Englilhrefin'dalTcrtedto be much better than any Foreign. 3. The Catching and Curings or Salting of the mod Eminent or Staple forts of Fifhy. for longer fhort keeping. 4. The Salting of FUjh, , - 5. The Cookery oiFiffi zndFleJh, 6. Extraordinary Experiments in preferving Butter, Flcpff Fiflj^ Fowly Fruity fxnd AootSy frefli and fweet for long keeping. 7. The Cafe and Sufferings of the Saltwcrk^rs. 8. Propofols for their Relitf, and for the advancement of the Fijhery, thQWoolleny Tin^ and divers other Manttfa^nres, By jf HN COLLINS, Accomptant to the Royal FisKery Company. £ Reg, Soc, Philomath, r. .-^ LON^VON, Printed by A Gcdbid, and ^. Vkyford, and are to be Sold by Mr» I^bert Hwin at the ^)aI Exchemge, Mr. "^ohn Kwje]/, and Mr. Hen- ry Fitthortit at the J(ofe in St. PmIs Cburck-yard, Mr. WiUimBuryi Globe- tnaier, zttheGlobeneitCbmHg'Crofsy 1682- t' * .1 ■.! £ .,r». •t^' ^ - V ^: c >-. *>.» -T'^ tt ^^"^ To 5ir James Shaen, K;^^- W Ba- ronet-^ His Majejlies Surveyor General of Ireland, and ojie of the IQngs Chief Commijji- oners, Managers, and Farmers^ of his whU ^yenue of that i\jngddm. Honoured S I R , Some years fince when I had firft the happinefs of being known to you, and at the fame time La- boured under great Difcouragements in my endea- vours to ferve tlie Publick : You were generoufly plea- fed to offer me a Confiderable Employment in IreUnA^ which favour I had readily, and thankfully accepted, could I have extricated my felf from feveral Difficul- ties, which then did, and ilill do lie upon me. 'Tis now my Fortune to be engaged in the Service of the 'B.oyal Fijhery Comfany of Engknd^ who after they had loft their Stock of Eleven thoufand Pounds, (chiefly by reafon the French took Six of their Sea veil Doggers, with their Ladings, c^f.) did in 3«/y, 1 680. Sell their Vcflels and Stores, and though they came to a Subfcription for a New-Stock, yet the affair would have fainted away again, without your afliftance, which hath revived it for the prefent. : And though I am obliged to you in this double Bond of Duty and Gratitude, yet the chief Motive of this Dedication, was indeed the fame that occafioned the Publilhing this Difcourfe, viz,. The greatdefirel have to fee this Company Fluurifh, by procuring it fome confiderable Encouragement , which I hope may, and will be done by your means. ' ^' * A 2 . . The , ^:.^ -» -*'■" '. \i \\ ifi\ •^ kV*- i Is ■ '■«**-»f Tfie Succcfs that5Contrary to all Men's Expe(5bation, iKiih attended your Management of his Majefties Re- venue o{ IreUnd^ which you have railed to a far grea- ter Veatly Sum, than that which Ruin'd the Perfons tormerly concern'd therein 5 as it Ihewes your skill njidcondudl in things of this Nature, a-c, fj I hope it will Enable and Encourage you to proceed vigo- roufly in this Defign 5 and if ib , I fhall accoant it noneoi'the leait HappinefTesofmyLife, that by my books, Papers, and Difcourles, I have been Inftru- mental to engage you in it. AIL that are acquainted with you knowj that your Studies and Endeavours for many years, have aimU at nothing fo much? as the promoting his Majefties Honour and Interefl:, by the Improvement of his Re- venue both in Englattd and Ireland, which you right- ly fay muft be effeded by the increafe of Trade and Manufadure, to enrich his People, and make them Happy : I fhall therefore ufe no other Argument to ftir up your zeal in this cafe, * hat the beft, if not only way to render the King t . Kingdom rich at home, and formidable abroad,is by making the Fishery there- of confidcrable. ' ( ' But in what I here prefent unto you, I have not wholy confined my felf to this Subject , becaufe I have a particular Tr^-^///^ thereof ready for the Prefs confiftingof, - £. Narratives of the feveral undertakings of the Fifheryin£^^/4W, with the caufcs of their Mifcarri- ages. '\ V 2. An Accompt of the prefent Encumbrances or Impediments thereof. ' * 3. AnAfrertionthat£/?g/, ift the Venetian Fleet againji the Turks affaulting Candy , during which time^ knowing that much Meat kught of the Albanezes in the Gulf of l^egtopont ( alias Enboeia ) &c, which Stunk 5 it hegat in me a Curioftty to Pry into the naPure of Salt, andfome few Pafers of that kind I have met with in Print y and cited -^ now thefe he" ing from time to time augmented by the information of fome SaltworkerSf have begot the following Difcourfe, and here it. behoves me to return thanks , and make my ac^ knowledgments, which Jdo^ firft to Jldr, William Martio, fot^etimes a Saltworker /»Cheflnre C^WStaffordfhire, ) who many years fwce gave me an account of the fadCon^ dition oftbofe Saltworkers , accompanied with fome argu- ments for the Encouragement of that Manufacture, After thi6 , falling into the acquaintance of the rC" nownedMr, Richard Alcorne, he cowttoufly invited me to come and fee his Hork , and the fetfcrmances thereof where in Auguft , 1680. he Entertained me mofi kindly, and hath been the Author of the mofi conftder able fart of this Difcourfe^ for which he hath my acknowledg- ment and thanks^ in Pag. 69^ &c. Divers l*^-'i To the Reader.^ "Divers in England and Ireland, hdve UHadvifidfy (^ to their great Lofs) attempted to Jet up Saltworks in T laces unfit for the fame ; the like undertakings for the future^ may poffiyiy he prevented by this Difcourfe, Novfi awordof kldrefs. I \ rgu. M To the Salcworkcrs, { Ave-Mtiry-Lane, and ijhall re- cant in an Append} Xy and amend it God willing in the next Impreffion, Some of you not thoroughly underftanding your own Jnte- refl^ may repine at an Impofition upon Salty but J pray ( af- ter reading this Difccurfe^ ) confider what other redrefs you gan reafonably expecly and that part offuch Revenne wiU fupport the F.ijhery of the Nation^ and the faid Fifhery on the contrary will make amends for the fame, in regard each Dodger ( being a Vejfclof ']o or 8o Tons Burthen^ ) if con- flantly employed^ may fpend in the North-Sea Fijhery^ and in the channel Fifbery for Herrings and Cod, from^^ to 50- ^'eys, ( of 40 Bujbels each ) of Salt yearly. As to the New Invention of making Salt in Pag. 8, the Pattentees fay^ that it will be advantageous or fupple- mental to all the ways of making Salt yet known^deflruilive to mnc^ and they ho^e that great quantities of Englifli .V tit will come into renown^ and ^nd vend in the Northern Kingdoms^ in which^ according to an account or eflimate fcttnd amon^fi the Papers of the learrjed ^iWi^m Lord Byereton > n A ■■n * m T^- / >\^^. M i 1 K ./ ¥\ ■■'jrt ■•:'4h- To the Readen -•* ► A^-. ^1 .i ; v>» '/•. is.. Barrels of 4 Bufbels each Winchefter Meafure. Gotteoburgh Berghen— -I 0000 -iiooo -loooo The rejl ^Norway > Sweden and Schoncn from Gottcnburgh — 2 /tf Stockholm, % or <^ Forts Jioopo Stockholm, and m fur up 4i^ Finland 50000 Riga, Revell, the Narve Curland ^^ ,» ^ Dantzick, Conningsberg, Stettin,^aelr/% v^fond, Roftock. Atleajl as mucPsaU>iS/^QOQ ' /wrought hySea^as all Sweden and Norway \ fpendsy that is- " ^ ^ '-^ ^ •• » I I ' ii I Total Barrels 276000 Th^t is II 04000 BHJhels or 27600 my ^ this is fat d to be a/t efiimate , made by Mr, Bedall 4 Merchanty in 1 67 Si n>ho had Lived lopfgj a;td Travailed much in thofe Countries ; / knerv him well, and remember / recommen^ ded him to the Right Honourable the Lord Brereton afore^ [aid. ■ ■ ' Now that our \ie^NQMe Salt may grovp more famow^ hy turning Jitro'w Slyke, mentioned in Pag. ai. into 4 Saltmrk , Suffly a Northern-fifhery ^ Obtain this foreign vend ^ And /> General^ that the Saltworkers may frojber after their long Jfflifffonsj and the public k reap Se* ncft by thefe Endeavours^ isthemoji hearty grayer and defireof the Author y jo H N COLLINS. r jk^ fc ^- ->>*■'£ ■ '^^p''^^^^' V'.v \ u i PW^-|«»»<«-' DISCOURSE VJ by boyliBgof Bryne from Springs or Pits*, where- of the moft Eminent are found in Chejhire , aiid Worcefigrjhirey Of which ifl Order. 0000 ■ ABOUTTHE uj 0000 1 Several ways of Making ' fl * 1 14000 ^H ^6000 ^faid nty in SALT ■ . ^ ■ ■ m ■- •'■' ■■■ '1 IrJOjC tmoMf WtQ 4 f thif rs may 'ap Be* r attd 1 ENGLAND. i 1 ■ t. of Salt made of the ^rine from ^its.. B ^^ "V Ne of the rooft Ancient ways to make Salt , is V ■ *-' if .:^ V ■■'<<, -'■ C^v' -» ■-'-'^r ? .? ?-f' afe T p . ^M^ - ——*»-•••*• - -0/" Chefliire 5d/n •> 1 { .e ^ i ? ti^ '"TPHe chcif in Chejlnrc arc at Northwich, A^Iiddlewich , X N^mptwichy of which thole at Nortlmkh have ihc perhcmincncc. ^Iicre is one Pit in the Town, an:! fiva without ther Town : Ap which afford excellent Brine, in great plen- ty j Jr/ 1%'MchJs oaaile Salt, pure, imall or big-^kepned, heavy, hard, dry, that loicih little in Bulk, if well kild or prcir. into the B..g ; which are thj qualities of the bell Salt, an 1 is there Said at about 3 i. a Load, which contains {\% Bufhcis or Meafures. And ,tbe "Place hath a more convenient Scituatioa than the reft^ a's bcihg within five or fix Miles of Fr^r/ow-Bridgc, where it is Laden for Irelmd: And if Encouragements were not wanting, it migijt be made Navigable to the Sea, by a-River running through the Town thereto. At A^id^/frvifh, there are (even Pits or Bryne [healths 5 whi-cb yield moft rich Bryne, and m grc^t Plenty. ^^,; At Nam^lviich^ they have one Pit withVi the Town, and two without,^ lufiicient to ferve the Fotiitn part of the Na- tion the Bryne being lb fluent, but of a weaker kind than fhofe of i\\Q other VVyche^, in which there is Tome fo ftrong, that it. begins to turn to Salt within an Hours boy- li'ig^illl ''^n^^ informed. ,. ^ ^^— - ^ -r" ,.5' '»* - r \lfmerias ^t ^ditptwlS\ the Pans had ne|d io ,>c itwicc or thrwfe fiftd an4f bpyled down> yea, artd la^ tjiformed that^ t\K h^4^or^ Wfittam 'Brer et on Dc'cca^e(T^ made large Lea- den Coolers, Jo put the Salt into when it tame out of the Pans, where it would Dry, Harden, and become big Grain- cd. The Reader may take an Eflima'te of the {\rcngth of the Bryn^^of th.^(e Phccs, b^- cdtn pacing. the Quaniitiei of Salt th^ -made,' with the quantities ofCoales (pent, ac- cording to a C-ilculation thereof made, lor^g fince by his liordfhip, for onQ VYcek, on ? MccliurF^ as' the %oth, paw z^' ..^^ •^ i. V.''^"*"' *'W^iH4^^ ■':*CE3;ir" "f ^•™' i tlian ridge. ica. idha^ and O/ChefLire ^4//. Names of the Salt]'^ VVorks,and Owners.' &t 1 Bujhels of salt made. Earl Rivers — Baron of Kinderton Mr. lirook^ - Mr. Marbnry -— -r— Town Wo ks — 4 4 6 2 7 Town Works ■ 3aron oi Kinder tons Mr. O/^/t-;/^ Mr. ^eorge Craxton Mr. Ch.Mainwarin? 11 I 1 1 1 Town Works — SirT^iJw^y Dches^ near Ofierton — ^ Loads' of Coals jpem riu 2400 240c 334^ 1300 12214 264 264 396 102 462 1488 1 100 2210 400 250 340 430G 24 % M:.l 3840 360 420' 282 220 5^ 39 39 651 1016 •20c 1216 Pf'.e of\ CoaJs. I 22 5 26 J8. 10 10 16 19 86 10 14 02 i I cG 2 12 I 19 31 I2 50 16 10' CO 60 16 OthefCojls -^ ^.-s- -ft. 2 o o o 'v"~!i liUii' 2 3 o 3 1 1 c II 5-^6 ■ > . .' 3 o c 3 o 4 o 10 o 10 C O. 10 o '7 .10 4 ^^'y\ h ' 70c 2 o c /■<<«; that may be. 8 8 6 atpl^afyre ■;i,3 • « y t 4 * at pJea'fqrp '.■)< ..' •yx.''i\ atpleafure In Stafford-fl}ire^ there is Bryne fo we^k, . that the Pans muft be tour or five times filled and boy.leddowii.' Thefe Springs being remote frdrti/t^e Sea , ftrc conceived to arife from Rocks or Mines 6f Salt under the Earth, the which arc moiftencd by fome Channels or fccrct palTsgcs under GroumU which may be confirmed from a Narrative in the Philofophical T'rafijaciion y N" 66. how a Rock of B 2 Na :, H • f :i ■I ^' ■1. ".Ta-- I ' '■':''^>^' (k* •'' -^i S_. >--.3^- *- '. ■* r^4ar . - - .> n*-.^> 0/ Chefhire Sah, % weak, that they arc fofccd to keep it in Barraws, in Stoves to dry it, and to make it no fafter than they can fell ii;. And this is confeflfcd in Philofophical\TranJMion^ N°53. to be rather a fault, than an ignorance in the Boyling, to fave Charges either in Labour, Time or Fuell ^ for even of nicer Sea- Water, ( whereof 5 or 6 gallons will not yield lo much Salt as one of Cheshire Brine, ) may be made a hard dry Salt, that need not be kept in a Stove, or Box by the Firjer fide. The faid Tranfa^iortj gives an account of the manner of boyling the Brine into Salt at Namptwich. They boyl it in Iron Pans, about 3 foot fquare, and 6 inches deepv their Fires arc made of Staffordjlnre Pit-Coles > and one of their lliialler Pans is boiled in 2 hours time. To clarify and raife the Scum, they ufe Calves, Cows, and Sheeps blood, which in Philofiphical Tranfuction ^ N"" 142. is faid to give the- Salt ah ill favour. As to the goodncl^ of the Salt at Ndrthwichy it is affirmed by Mr. William Martir/y formerly a Salt worker, that many Sea- Towns of Englandy and moft parts of JreUud are furnifhcd with it, and it excellently favcs their Beef and Fifh. Traf}fa6Ho»i N° 53. Hhcjth, Query ^bout Salt is, '" whether the Suit made of thcle Spring?;, be more or lels apt to diflbivc in the Air than other Salt ? And Whether ithc^s good to Powder Beef and other Flefh '. .": with, as Fr^wfeSalt? To which %Anfwer is made, that Frr«c^ Salt comes not thither, tb com- pare the efficacy of the one with the other experimentally; But 'tis there aflcrted , that with it , both Beef and Bacon arc very well.preferved fwect and good a whole Year together : And this Salt is apprehended to be rather more fearching than French Salt ; becaufc it hath been Obferved, that Meat kept with this Salt, fhall be more fiery fait to the midft of it, than powdred Meat on Shipboard cured with Frtfwc/? Salt. To this we fay, that Beef may be much longer kept than a Year y and (hall be fofter and fuller of Gravy , . than if it had been cured with French Salt , as is afterwards aflcrted. 'Tis alfo faid, that Chejlnre fends yearly much Bacon to Lok-- dvny which never had aay mark of Infamy fet on it. ' • , To. ^' ti ^.?f| J'l ■t ■ •-«;' :;<..: ^.: "■ M. . ■' v.'--- .'TJ ►--*„■» I V;. ■ » *^- I' . - O/'Chefhire Salt ., . '.To which 1 reply out of certain knowledge, that one Mr. Ciovtr^ who kept a Chandlers Shop, had Ibme Flitches brought up by his Brother a Carrier, that proved to be Naught, Rufty, almoft all Fat, ihc crime of Ckj/./V^ Bacon, and tor being fuch, was conceived to be wotrc than any other Ba- con in Er^oimd. The faults are but partial or particular, pofnbjy the ftogs might be over fed with Whey , and be faked only vrith Brine. And on the contrary, Herefordjlire Bacon, where the Swine ■-befides Graffs, feed upon Apples, Acorn?, Mad, Beans, and Peafe, being Talted with Clods of Prcr(;<'j?(:r//:jr^ ^Salt, proves the beft Bacon in England, and is laid to be; brought up Weekly to the Caftle in Woodjireet. "^ -.-', ''■;- ^■^'v. '/••• ' The Bacon of Earns, and other Counties , falted with Tort-Sen, or Lenmtwgton Salt, hath alfo as good Repute. In tJie hidiTranfaiiion, 'tis alio ajilirmed, that hanged Beef, which others call Martir:rn^fs Beef, is as good and as fre- quent in Chejlireas any Place. This we (hail confirm, by a Relation imparted by the Learned Mr. Stretell, vho faith That a Chefiire Gentleman, that was minded to kill and ftorc up an Oxe, for his Family, did choofeonc oftheLar- geft, Oldeft, and Leaneft, that could be found among many : And after feeding him with Grafs, Hay, and Oats, from the beginr^in^ of Miy^ till towards Chrijimoi, the faid Oxt jiot being heated with Driving, was killed and falted up , the Chines and other pcices being but gently rubbed with Northwich Salt, and put into powdering Tubs, and there now and then as occafion required were rubbed over again with ;Salt. „ , That after 14 Months keeping, a Chine of this Beef was Ro'afted, and proved delicious beyond compare , fulloffweet- nefs and Gravy, but, »noderateIy Salted , and Eat WMth a favour like Marrow ; the like he never expels to meet with, fliould the Cattle cither be driven, or the 3alt prove bad. c: ^U: lY h '•I lF}i .; a'J" Of r ■■•''• '.. 'V":''- Of Womprjhire Salt. ' V' .' SEe Tra>'p{Siiony N" 142. where there is a Narrative of the manner of Boyling , and an Account that about *I>roytvoichy within 4 Miles of Worccflir, there arc many Salt- Springs, particularly one in the great Pit at 'L'/'w/t^, of which is m^dc 4$o Bufhels of Salt in every 24 Hours, lb ftfo^ig that 4 Tuns of Brine make one Tun of Salt. ■ -• " »•: The Brine is laid to be fo ftrong, that it cannot be Bjy- led in Iron-Pans, neither Cad nor Wrought , becaufc the former breaks, and the latter is too foon Corrode J. H-.'Ti But this is dcnycd, and the contraiy affirmed, in a follow* ing part of this Diicourfc, aboout PorA/^4-SaIt. j Tncy fay they are therefore driven to the ufc of Leaden-' Pan?, 5 foot and a hslf long, and 3 foot wide, whereof the fides and ends are beaten up. Th:ir Fuel was formerly all Wood , but fince th^ Iron- Works in the Forrcft of Dc^n have deftroycd the W^ood there, &c. they cannot at any reai'onable ciilance be fup- plied for one quarter of a Year, and c" , now forced to uic Pit-Colcs, that are brought 1 3 or i4Mi!cs. • , > Conceining Leaden Pans, we read in Tranfalion, N° S... That the Sale water at Lu^ienburgh , being more grecnifh than white, an J not very tranfparcnt , is about the fame Nature, and hold with that of Hall in Saxony^ ( thcie being the two chief Brine Springs in Cjermaty) and hath a mixture of Lead with it ; Whence alio it will not be Bofjf- led in. Leaden Pans, and if it held no Lead at all, it would rtot be fo good, that Meti'I being judged to putrify the Liquor. Whence alfo the Salt of LimcnhHrghy is preferred before all others, that are made of Brine Springs there. To this Paflcige in the Tranfachions , I fubjoyn an Infor- mation of the Honourrble Robert Boyle., Efq*, of the Royd Society., to wit, t\\2ii ^t HiiU in Sn.xony ., they have a weak. Brine Spring ,^ from whence perpetually laving Brine on Hovelsy covered with Mats clofe made of Reed, Straw, Flag, &c. the Divine running through is much evaporated, ex-- haled . ^. *< .4 : # M ':z:J>^^ ^Ji^' ^' of Worccfterflilre Sdt, .^ haled and enriched in the Sun, before it be Boyled , and tha.t in imitation hereof, a clicap Engin is invented , that will caft or winnovr Sca-watcr fo long in the Air , till it fnow down a weak lort of Salt ready to difTolve, the which is af- terwards Boyle J, and makes big grained Salt-, an Experi- ment whereof as Dr. Hormcl^^ and others affirm , hath been tried before his Highneis Prince Rnperty in the Spring-Garden, in the prclence of Monficur Harrell the Kings Apothecary , and n&any others : Moreover there are a new fortof Furnaccs|for quick Hoyling invented, by virtue where/)f 'tis faid, thatnow 4 or 5 times as much Copperas, Salt , Allom , c^r. may be made at the lame Charge, as was formerly wont to be-, an Experiment whereof in Boyling Copperas, hath .been tryed before Sir Nicholas Crijp. And the aflertion is upon good Grounds, believed by the Honourable ^ trong- water •, Hov/evcrit never freezcth. Sec Trarif. actions, N° 5 3 . and 152. r whence we ha've the following Arguments , to froye the Excellency oj ihts kind of Salt. 1. npHe Salt commonly made, after Boyling is dry in 4 Jl hours time, and keeps fo without Fire tillj it is Sold, which may be half a year, or three quarters oF a year after it isjnadc, and is not fo apt to diflblveas Chejlnrt Salt ; Nor as that which is made, by diflblving Bay Salt, and clarifying it. 2. There can be none whiter and freer fromDrofs, and it is a weighty Salt : A Winchefler Bu(hel being in the l^ud Tranf- action faid to wei^h halfa Hundred. > - ' ' ' •' -•> -*< 3. In the time of the DHtchV^AVy this Salt was carried into the IVefl, where they had before none but Foreign Salt •, where at firft ufing , they complained it made their Mcjlc too Salt, which was becaufe they ufed as much of it, as of French Salt, confcquently it is better. 4 It hath prefcrvc-d Flefh for long Voyages, and hot Cli- ma'cs, to wit, to Jamaica. 5. iTcrrings have been falted with this Salt in Ireland, and brought over, which have been whiter and better tafted, than thofe falted with Bay Salt. 6. Itisanordinary way in powdering of Beef, to give it but one fairing, to keep it the whole year. * 7. They have a fort called GlodSalt, which is digged up from the bottom of the Pans with a Picker, being the ftrongeft kind of Salt, r.nd moft ufed for falting Bacon and Neats- , Tongues T It 'nakes the Bacon Redder than other Salt , and caufeth the rattoEatfirm. And if the Swine are fed with Maft, it hardens the Fat, almofl: as much as if fed vvith Peafe, and falted with white Salt : And is ufed by Country- \A^omcn to put into their Ruflnet-Pots, and as they fay, is better for C their -f^P^hfeefee." \f ;l H » r 40' O/Worcefterfliire Salt. their Chccfc ; thcfc Clods arc ufed to BroyI Meat with, , being laid on Coles. This Tort of Salt is accounted too ftrong to fait Beef with , it taking away too much of its iwectnefs. Bcfides the common Salt , it is here ordinary to make Loaves like Sugar-Loaves of the finell of the white Salt, which will keep dry without a Fire. Whereas at iV^wp/w/H, they arc kept long in a Hot-Houie , and Baked twice or thrice in an Oven, and then placed on a Stove or Chimney Cor- ner, and covcreil with a Hofe. «k. Mr. W. Mar tin J that hath a Salt- Work in Staffordjhire , and hath had occafion to View and Survcigh all the Salt- Works in Chejliire , affirms, that what is all cadged concerning the Salt- Works in Worccfterfnre , the fame niay be done and laid of the Salt- Works in Chejhire. m 2. Of Salt made by 'Boyl'mg of Sea-Liquor. r " ■ ! . I I . . ■ . - ^ : THe want of Brine-Springs on the Eaftern Coafts of EngUnd^ and the over dcarncfs of Foreign Salt, begat the neceffity of making much Salt at Sheilds , and in the Counties of Durham^ and Northumberland. The Pans there ufed are made of wrought Iron, of 18 or 19 foot long, 12 foot broad, and 14 inches deep*, the Fewel being for the moft part, a fort of crufty, drolTy, mouldring Coal, taken from the upper part of the Mine, which if not fpent this way, would be for little or no other ufe, to the pre- judice of the CoaLMiners, and be mingled with the better fort of Coals, to the great dammagc of the Buyers, cfpecially thofc of London. The Sea- water they commonly at Spring-Tide let into Ponds called Sumps, from whence 'tis pumpt into their P?ns, which are fix or fcvcn times filled, and half or more every time Boy led away, before it becoms Salt. Sometimes there arc great freflies in the River of Tym , which impair and weaken the'Sea-v^ater , but at fuch tiffl:cs they do not admit the Sea Liquor into their Ponds, neither need they, for through want of Vcnt> they give oven work- ing five Mouths in a yean _^ , . *^ W ii •4- % I -...^^„ -. .j>?tr-- --;;^''" -"'•"* -9^-^«-— ' .^■>..~» 0/Newcaftlc Salt. tt Of late they Boyle the Salt better, and make it harder than they formerly did: Salt made by Boyling of Sea-liquor, being moift and apt to run to Water , hath undergone K bad Repute. Dr. Beale J in Trn?faciio», N° 103. faith, that our good Houlwifcs do find a great difference between our common Bay Salt , and the fcveral other baits which are in ufe a- mongftus. .^M..^ .M v ::.r. y; '.> v'^:,^ ; ■• VVe find fome white Salt very faint, and the price in- feri a difference between Spam/h^ French^ and Portugal Salt. •' 't"h t'M Newcaftle Sdt. i i;!^^-^ VI IF Salt of this ki^i be well made, it may be very fer- viceable for Bread, Butter, Cheele, and Meat for Houlc- hold expcnce, and without hazard may fervc for Meat, and Fifh that is not intended to be preferved for long Voyages, and through hot Climates, but a Salt that runs to water, cannot be proper to cure Fifh withall , that are felted in Pile or Keaps, for the Salt befides the ill quality and taft which it hath in it of bittern, runs, away from the Fifh, be- fore it hath wrought its Effeft. And the Fifhmongers fay that inftances may be given of whole Ladings that fo mifcarried, A Merchant in JlbckunhLane^ had a cask of Chines of Bacon, and Chines and other pieces of Pork, that was fent as a Prcfent from Newcajfle, moft of it ftunk before it Ar- rived, and that which did not, was ill-rellifhcd and over- ri.ii y.i lalt. ■'/.. fiv'u;'j £i"?.: jno]. ^ h On the contrary, the like hath been fent to Mr. Bin^las^ a Merchant in Abchurch-Lane, froui PortfmoHth, falted with Port-Sea Salt, which proved moft excellent : divers of the Chines were taken out, and hting up with Packthreds, and fo kept fweet for 4 or 5 Months, till there was occafion to fpend them, and then proved Juicy, well-tafted, and not over Salt. But it may be, there was either negligence or want of 5kill, in ialting the faid Perk with NemaftU Salt, or new C 2 Salt J Jit I 41 tl 12 '»^.b 0/* Newcaftle 5.r//. Salt made ufe of, inftead of that which was old and fit for the purpolc-, for during our late intcftine Wars and Troj- bles, Beef laltcd with Sheilds or N9rthHmherltnd Salt , hath been prcfervcd Iweet and good, tor above 2 years keeping i^ Scarborough Ciiikk, during the Scigc thereof. . . .; Of which take the Narratiye folloyinn^ , of Mr. George Cowarc Merchant '*" Ba(ing-Hall- ftreet. • \\ ■ HE faith, he was in thofe times a Servant under Sir //«|T,^ Cholmely Decealed , who was Governor of the luid Caftic 4 who employed Thomas Knolls his Cooke Djccafcd, to Salt and Pack up the faid Meat, which he did in the man- ner following. ' "'^ I'l-;; ' « 1. The Oxen being driven in cool, were' afterwards Slaughtered, and hung up in Quarters, till the Meat was cool , which was afterwards cut into 4 pound pieces , and were well rubbed and laltcd with Salt, and pack't into Tubs or Cask, with Salt between every lay. 2. About 1 2 or 14 days after, the Meat was took out and permitted to dreyn 24 hours time or thereabouts, and then new ialted and packed up again, with Salt covering the Meat in the head of the cask. 3. In the mean while the Brine remaining in the Cask, was Boylcd for the fpace of half an hour, and well fcummccl, and afterwards permitted, about a day to fettle and Cool , and then the top Liquor was powrcd off, and look't like Canary, the fediments and bottom being thrown aWiiy as ufelefs. 4. Th's liquor was powred at the head of the Cask , to re- plcniih all Vacuities, and then the cask were covered over or headed up, |he Meat being now judged fufficiently falted and prefervedfor Continuance, which came to pafs according- ly, part of it being fpent after two years end. And, that none of it in all that time proved bad, and hf believes it would have kept much longer, in regard fome of if was afterwards found aoiongft the Rubhifh or Ruined of the :: ; Caftle, I 4# 7i # vri»"»s. ,>«»_; -»^1- ^rt.1 Mil o f i»4i'i'*^ ""s^hV,.. ' .1^ ^1 r Hn^ii IC luid ceafcd. 1 ic man- .^^B rwards 1 at was s , and o Tubs 1 out and id then e Meat I c Cask, jiiimcd, \ CooJ, c't like ) ^^B iway as 1 to le- :d over y falted :ording- and he fomc of esofthe Caftle^ 1 1 Of Salt Upon SaU, ij Caftlc, which was in part fhot down during the Sclgc, which Beef lb found, proved very fweet and good alfo. The like may be Hiid concerning the htc nufcarriagcs of the NorthSca Fifhcr- Boats of the Ifle oiThannet^ ufing this Sale with ill Succcis, whereas others have h.id their F.(h cuied to content. And there is no doubt but as gooi Salt is, and may be made of Scawater at NcwcaflU, a^ in Stotland, where ninry "HorthSea Boats bound to /cW/iw^ take in their Salt, particu- larly one Clottdefly Cooh'M.x^^x of one of the Roy.il I i(hcry Companies Doggers, in 1677 took in his Salt there , by oidcr of the Company, moved thereto by th:ie Re ifons. 1. An old Salt is judged much better imJ fitter fcr uic than Salt newer lately n.ade , in rc{',arJ it h.ith h.id lime enough to drip and harden, if well madw*, or diflblvc if other- wife. 2. In icgard there is little Salt, (as wo^ allcadgcd ) to l>c had at Ntwa^jtlc^ that was old e.^.ough for I ifliery ulc- 5. In rega:d S It was to be hi.d much cheaper in SotUtid than it Ncwcafile, uhcrc Coals, Dyct, and Labour iirc much dtarrjthan at the Salt-Worksin5c the Fifhery oi Iceland ^ and the mifcrabic Life of the ]nha'.)itantf, we (hall have a feparate Difcourfc when wc come to treat of Stock- Filh, Haberdii % G;cea-Fi(h. Of Salt upon Salt^ or Salt mack by ^fining of Forre'tgn Salt* THe Dutch above 50 years fince finding the ill qualities and cflFcds of fr^?/c^Salt, both as to Fifhery utes, and for curing of I-le(h for long Voyages, befidcs the difcolouring of Butter ?.nd Cheefc, Prohibited the ufe thereof by Law , and being ft Wars with Sp^un^ Traded to Portugal^ St. Tubas^ and the Jjle of May , for Sale granulf^tcd or kerned meerly by the heat or vigour of the Sun, and fell to the refining thereof at home by Boyling it up with Sca-watcrjand thereby clcaniing it ■^ - - . . . V . , of ^1 %; 14 of Sab made upon Sand. of three ill Qualities, to wit, Dirt, Sand, and Bittern. Of which more hereafter. And French Fay Salt it C'lf might be thus refined , hut proves much worie than the Salts a'brcmentioncd, of which h) refined may be ma 'e halt6 good for all intents ard pur- pofcs: And this m.ay be pcrfornied on the Sca.Coaft, where there arc thefc Conveniences. To wit, Ships or VcfTcU may Unlade or Lade Salt, where there is a River or Harbour o^ 5alt- water, not incumbred with Frefhcs, or a Bank in which to make Sluices to admit at fpring-Tides Sea-water into Ponds cr Receptacles, and where there is Coal or Turf plenty and cheap. 4. Of Salt made upon SaJid h-'- w, 4 IN the Thilofophicd Tranfitlion^ N"* 105. w*! read that in F'ano's d.iys it was the reproach of our TrtinCalpines, ( who dwelt much further towards the South than we do,,) that on the Rbifie there was then neither Vines, nor Oliveb', nor Apples, nor Sea Salt , nor FoJJilLSAi ^ but they were driven to the poor fhift of ufmg the afhes of burnt-wood for their Salt. Dr. Beale^ in that TranfaCiion further faith , wc have for- merly made hard fhifts for it in Ennjand'^ and that atWyre- water in Uinc^J! >f, Salt is gathered out. of heaps of Sand ii'ong the Sea-fidc in many places*, upcn which fand (laith Speed ) the People powre water until it gets a faltilh hu- mour, which they afterwards Boyl with Turf, till it bc- eomcs white Salt. A Letter (rom 11 Chefl) ire Salt- Worker, gives the following account of it. Namely, that through Sluccs in the Sea Banks, chiefly at fpring Tides, they let Sea-water into Ditches and Trenches from whence they fprinkic it, or lave it upon level Beds of 5and, that a fturf or Cruft may be begotten b^the heat and vigour of the Sun , which is afterwards raked up into to heapes and carried in wicker Baskets or Fenders to Brine Wells, where powring Sea-liquor to it, it carries away the faltilh humour, and leaves moit of the fand behind •, And if any . V' i' i WDi ' |f !j'^*^*f?%'''' - ' '**^^ *t»fe»»". of Salt ffMde ^.f)n Sand, i ^ any accompany the Liquor it afterwards fettles to the bot- tom. The yrinethus made is afterwards Boylcd into ^alr, and makes a gcod kind in LancaJJiire, but rcdciifh , that is ulcd for curing of Fidi, Flefh, c^c. The following account of the manner of doing it in Hants is more particular. • The Trenches arc made between every two Rods of Ground in breadth called Beds , whofe length may be fuch as is thought convenient. The Beds are made upon Sand, on which they bring Sea Mud mellowed by the Sun and the Froft, which they a'fo tall Sand, and endeavour to make as fine, as a GaRliner doth a Bed to few Onions upon*, this clone, they lave from their Ditches or Trenches fo much Sea li(|uor as the Beds will re- ceive for thoprefent Time , which in two days time in hot weather, wilibe exhaled, the frc(h from the lalt. Then the Earth appears in Clods , which they Harrow, and bring on a Drag, and a Rowie, m'kc fine, and repeat Sca-Iiquor, this twice or thrice prad^ilcd makes the Earth as ialt as isdefired^ with a fcurf of Salt upon it, which done, they remove it in Barrows to Store-Houfes to keep, and immediately fupply their Beds, and fo continue all vSummer. And when there is occafion to ufc it, they Lring it out in Barrows, and put it into Wicker-baskets like Beehives, that have Preynes at the bottom, to wHch putting Sea'- watcr over the VVell, it carries away the Salt into a Well, from whence in Pales it is removed to the boyling-Pan, and being well Boyled makes an excellent Salt for Flerti or Fifli free from all Dirt and Sand, but this way of making Salt is accounted Laboriouj, and confequently not much ufed. Any E^rth that may be made mellow and light, and will imbibe Liquor may be ufeful •, but that which hath a mixture of harfh fhuttlc Sand, or fuch as will make Morter, is im- proper for this purpofe. To fupply that which is proper , In Lamajlnre they ufe to pare tne Surface of a fiat of Sand that is overflowed by the Sea at fpring-Tidcs, two or three d ays bcfore.thofe Xidcs fall too low* . a .• ^ -\ 'I ■'■ ■ r-v.. * ~ . Of ■ n • n .t m^^ '■f^' ■ — 1 L . — .^.m^ . M w» .-> i. tti gg r";s^^fl )f'!k ^y ' : iLyw g. ^ ^Jgg--^^'^-'''*^''"^ 16 Of SaUufon Sa»df embody ed M the Sun, Ofjoho Salt. \ : ; AT Jerbo, a place in liarhary, 30 Leagues to tlie VVcft- warcl oF Tripo'y^ is much Saltmadc,on a plain of red Sand, by rhc Sun's Vigor : the Sea ( which here ebbs and flows but about a foot, ) making its way through the Sea landy-Banks into the Plain s fore fa id. A BaJJh feeing a Ship Arrive from Sea , and Anchoring on the Ihoalcs where is fafe Riding, cftimates her Bulk, nnd fells her Lading for about two Dollcrs a Tv.n, the which is carried on Eoard by Twr^f, or Moors into the bargain. This Salt is of fo ftrong a Grain, that it wi'l not readily Dlflblvc in frcfh water, wherefore if it be nccelTary the Mar- riners put fre(h water to it, to wafh out the Dirt and Sand, powringaway theLiquorthat will run. Of Salt upon Sandy Embodyed by the Sun. WHcre the Sin fhines hot, and the TiJes vary but lit- tle, 'tis eafie to have Salt enough, as they have in many places of the :itr eights. VVith Salt of the like kind made near Smyrna^ Beef at .Alidi'ummer hath been excellently well prcferved in manner following. , The Ox hath b:cn killed one day , and cut out into pieces and faked the next, the Salt hath been beat very fmall, and the Beef being very well rubbed therewith , it was footed or prefled into a Cask, with fprinklings of Salt between each Lay, in which condition it was permitted to ftand 4S hours, for dole packing made the Blood to arife above the Meat which was powred off , then a Brine was made of frclh-watcr, and Salt as ftrong as might be fufFicient to caufethe Salt to DiflToIve, (which it will not, if too little v/ater be put in, ) then the Meat wras waOicd in this Brine, and well faked again as before, and then the cask filled up with the Brine aforefaid. This was imparted by Mr.Richard JSforris^ an ancient experienced Maftcr or Mate, who now teach- '■■'mm,iii'i. -A ^. Of 'Banking in ^ and^coyer'ingthe GroiinL THis is to be performed by aid of C/'V/w- Boats, to drive into the Mud rows of Trees, and Pofts fharpened at the Lower end, to (hape out a Walk, Thefc Trees to be bound together long-ways, and broad- ways like the Ribs of a Ship, with ffitterns or pieces of Oak, or crofs Bars •, And after good (lore of ftones have been thrown into the middle and parts adjacent to the Channel^ where thefe Trees ought to be thickeft and longeft . the fame to be boarded up and the whole to be filled , as and when it fhall feem meet, with Stones, Gravel , Clay , &c.- which will force the Mud out on each fide, and beget a D;:- clivity, which Seaward may be hardened with Gravel to be- come J**,. • -^ i -*«■* \ ?■ . i i^ .■«f 22 0/Portfea 4A?^ Lemmington iS^/. ^ come a narrow Walk , whereon to ftand to drive in Stakes as occafion (hall require, wheictotofix Hurdles or Hedges, which will be filled with 8ea weeds, and will much defend the Bank from being waflied down by the Waves, or dafli- ings of the Water in htormy weather. ' After the lame manner many of our bad Roads may bemen- ' ded, particularly one called BMtletcruLam^ nc^xrfJcckfy in the * Holey is lb bad in Winter- time, and To full of deep blowes, ' that Wagons cannot pals it without great difficulty, and di- ' vers Teams to draw them through, with hazard ofoverthrow- 'ing, vshich forces them to give over and Travil with Hoifc- * Pack?, yea in the middle of SepteMherhi}:^ when the Wea- ' ther was good, it was very troublefomc. In the banks aforcfaid , befides the gic^t Sluce in the Channel, there muft be divers little Sluces of different heights, according to the difference of Tides, to let in Sea-water, to rcplcnifh the feeding Ponds before mentioned. The Bank being made, and the Sea kept out, after a hot Summer or two, the recovered Mud will become dry, rug- ged, and full of greatCracks, Clefts, and Chafmes, which muft be filled up with Eitrth, and the Ground reduced to feed- ing-Ponds as before mentioned, and the refl to Levels for Brine-Pans. Of the Mud thus recovered, may be made ex- cellent Bricks-, this kind of Earth being of a durable confer- \ative Nature, fuch.of it as is defigncd for Tillage or Paflure Ground, rauft be deep Ploughed up and Harrowed , that Rainy- water may wafh the Salt out of it, or that it may be cured with Lime or Marie, and when fo done, proves a moft admirable fertile Ground, for Grafs and Corn, and is often ufed as a Compoft to improve Barrcn.Land. Sec P hi- iofofhicalTranfaUiorty N°54, Page 179. where you will read, that Ground where Salt or Brine is fpilt, is when dug up excellent Muck for Grazing Ground, and even the Bricks that are thoroughly tinged with it, are very good Muck , and will diffolve with other Muck , and fertilize Grazing Ground confidcrably for at leaft 4 years. Of A Vh ^-^. v.» „ ,. . ^ ......^h... /■> I J of the ufefulnefs of Salt, in rmiiing Land fertile, TO which we fhall annex divers inftances of the like kind taken ''rom Mr. Hartlibs Legacy , Sir f^a^h Platts Jewel Hiufe of Art a, :d Nature ^ which he fays page 128, were found out by meer chance, and not by Induftry. 1. The firft was of a filly Swain, who paflTing over an Arm of the Sea with his Seed Corn in a Sack, by mifchance at his Landing fell into the Water, and fo his Corn being left there till next Low-water, became fomewhat Brackilh, yet fuch was the NecelTity of the Man, as that he ( notwithftanding that he was out of all hope to have any good liiccefs there- by, yet not being able to buy any other, ) bellowed the lame Wheat upon his Plowed Grounds , by the advice of a worthy Gentleman who imparted the fame. Iii fine when^ Harveft-time came, he reaped a Crop of goodly Wheat ^ fuch as in that year not any of his Neighbours had the like,, yet the Experiment hath not been further profecuted. 2. A Perlbn of his own Inclination , fowed a Bufliel of Salt long fince at Capham , upon a fmall patch of Barren^ Ground, which to this day remains more frefh, green and full of fwarth, than all the reft of the Fields about it, but this he did not profecute further, in regard a Buihel of Salt Gofts more than two Loads of Dung. ' ' - '■ - - - ' . g. It is the daily and ufual pra^ice in the Weftern parts of EngUnd^ for the people to carry their faltifh Sands into their Barren Grounds, whereof fbmc of them do lie five Miles diftant from the Sea, and find the fame exceeding profitable, for that thereby their Inheritance is enriched for many years together. More particularly, Mr. Carew in his Survey of Cornwall y relateth that they ulc a fat Sea-Sand, which they carry up- many Miles in Sacks, by which they have very much im- proved their Barren-Lands. 4. The furrounded Level at Erithy hath been moft fuperJa- tively commended for its fertility , in thofe two breaches which are now Banked, 5.. At ■^■j t, Ml \ \\ -■SJl .I?.'!**-*"*- -■'K.i^xi^:.'i^!»^ fl 1 4 Of the u[efnlmjs of Salt in reftdring Land fruitful, S- At Namptwich, upon the fall of any great ftore of Land Waters into their Pits they are forced to empty and draw out all the frefh- Water, which always floates upon the Brine, and to bellow the fame in I'uch places as are ncareft, and therewith alfj emptying fome of the Brine with the frefh- Water, they find in time this Earth fo ftrongly fea- foncd with thefc brackifti-Waters, that no Soilc or Dung is comparable unto it, for the manuring ot their Ground. 6. In the SaltMarfhcs ofthelfles of X^moi^riy there arc little Hillocks on which is mowed as good Grafs as in many other places : And thofe Hillocks do come up of the Grounds and Wafhings, thrown up from the bottom of the faid JMarfhes, which are as Brackifh as the Sea-water ; and yet neverthelefs faith Sir fJ. Tlatt, page 104. 1 did never fee any fairer Corn in my Life than groweth in them. 7. The Vines of the Country of Xaintoign , which arc planted in the midft of the Salt Marfhes, do bring forth a kind of black Rayfin, which they call Canchets , and where- of there is a Wine made that is nothing infcriour to our Hypocras, in which they ufe alfo to dip their toafted Bread • and their Vines are fo fertile, that one Plant of them doth bring forth more Fruit, than fix of thofe that grow about Paris fo that 'tis evident, that Salt doth help the Goodnefs Sweet- nefs. Maturity, Generation, and prcfervation of the faid Vines ^ alfo the Air it felf is benefited thereby, albeit here is no defign to prove that common Salt agrees with all kind of Plants, yet all manner of Fruits Planted in the Salt-Marflies of Xantoi^r/y and all wild Herbs, Thornes, and Thiftlcs prof- per fo exceed ingly there that no where better. ft - ' -M , I.; i . J . V ':i^l I . » . ; ,1 ■ • J i , » I i^H^i^ Y^r:{ ., -x K :,. TriTfry v :»•- ; Ai L-A-' yt •f :\l' f'^t.t^^^il^i^^ j^Mi» «m »'> ^ ' ' i i»' •m J! w.v .im->:<».MMmi^.^y.i.: ^'^^'ia fciC.i i !» *■ > ■ 0/ phc ufefttlnefs (fSAlt in rcndriHg Unifrmtful, s j rof- •N I V •■»!, ^n ^dveriifement imparted by the Learned and affable l)oSlor Robert Wood, to prevent the Smuttincfs of Wheat. 8. TN the South Weft of 5/cut. 3 3. 28. ' Wat his Heavens' fhalldjsmjdovgnrpf^Wp^ry 0} Ohjea. i w Ofth e ufefulnefs of in rendering Lann frmtfjd. xj O^jeciiortJf 5* j'Tfr I' ■.f, >;■>''< » » .11 I. Brackilh Waters arc unfit to make Drink for Man's Body. . , . ,,, ;, Anlwer, Nothing is more unfavoury in our Drink than Salt, bccaule that our third doth naturally dcfirc to be fn- tisfied with that which is cold and moift, whereas Salt on the contrary is hot and dry, but hence it doth not follow that Springs which be Ibmcwhat brackiHi, are inripropcr to water the Grounds. 1. To Man and divers other Land-Creatures, the eating of much .Salt is very contagious, becaufe itmakeththc Blood Salt, and brccdcth Barrcnncls in Man's Body, by the exceed- ing drynefs thereof, and makcth our Seed or Nature too (harp. Anfwcr, Salt moderately ufed is ftirring in our Bodies, it whitens, hardens, and favours all things, ay Beef and barrcl'd Cod, &c. Which cauicth Vegetation, and gives good nourifli- mcnt. 3. In Holy Writ we read JW^^J the 9. 45. That Jbime,' Uch when he took^the City of the Shechemites, beat it downand Sewed it with Salt, And the Pfalmift, PpL 107 34. Saith Ht tnrncth afrnit- ful Land int» B arr ennefs, {Hcb. Saltnefsyfor the wickedncft of them that dwell therein, .;.>^'i J .1/; • Whence it may be urged,' that Saltnefs is a principal means to make the Ground unfruitful , and the fowing of Salt thereon, bringeth forth Barrennefs, ?nda Curfe upon it. Hence fomc humane Laws of our ancient Fore Fathers fcem derived :. Namely, That all fuch Ground as becafr.e forfeit and Confifcate to the Crown, by reafon of a high and Ca- pital offence committed, fliould be Plowed and Sowed with Salt. Anfwer, 'Tis granted, that talayon tlOo much Salt, through its corroflveneis it doth burn dry, and renders the Grou-nd Barren and unfruitful. ; •- -" ' ■ ^•i'^^'-^^- • ' * '/'■^'^'■''- • And fuch is Mud Ground recovered, from the Sea, till it be prepared for Tillage and Pafturagc, as before is men- tioned in page 22. •- * E 2 0» ^1 vl i % '"-":■• •-.yS' '\f"-''% ■m,-;S*«ir; %i ,^v -■■•™^!.-^'-jt*'*5A*^'^-'»i^***'< , ' sfct.'lif/ iS of fie ufefHiftefsofS4h iff reftdrhgZdftd fruitful On the contrary, Grounds that arc wrought out of hcarti are unfruitful for want of Salt, and Barren-Grounds arc im- prvivcd by Dung which is laid thereon, which could no way enrich the lame were it not for the Salt, >Nhith the Straw and Hay left behind them by their Putrcfartion. Thts prcraifcd, the Author proceeds to give an Account ' i ■".*• Of the moderate nfe of Salt in fertili:^n Land, ' ' ^W 11 ^1 I '■ » .' ' 1. TTE advifeth, that they begin with fmall praAifes on JljL arable Lands, before they proceed to Pafturc cr Meadow. 2. Not to overflow any Grounds already Sowed , or iiv tended to be Sowed, with their Grain, but rather fome waft Ground or other, which after it hath been glutted with Salt- water divers times, and then repofed it felf a fufficient time, might ferve inftead of Marie, or other Dungs to fpread a- broad upon their Barren Com -Grounds. And this is fo well performed, where there is not any arti- ficial Obfervation at all made, to wit, at Namptmchy that any one that hath conferred with them about the fame, may efFe£l the like in any parcel of Land, bordering on the Sea, or any Arm thereof. Yet the Brine of thofe Pits, yields one third, or one fourth part Salt, whereas the Sea- water doth not for the moft part contain above an eighteenth or twentieth part of Salt, which is a great difparity, but that much Land water is alfo La- ded out of thefe Pits with the Brine. More particularly to fertilize ground t\iui Saft, the Au- t or direfts,that before the Ground be Sowed, the re be ming- led two bufhels of Bay-Salt, amongft two bufhels of Winter- grain, and difperfe them together on the Ground, and you (hall iind a good increafe of Corn, and the Land it felf much bettered and cleared of Weeds, as he hath been crc^ dibly informed. -- -. ' '. -" ' ' ' P4//|(;j^ a fr^ac^-Man affirms, that Salt doth caufe divers places about if^ciE?^/ to be fertile. \-*^-' a • i., s 2 Iw s 2 w s 2 w with H i h ^^""'^^'aH^''-****'-^'*^^ ^ ...jk... •^^"^ ■i^'^ikiiusmaitmmim Li;' .!• JO Ofmahmg Ba'meFans uni Brine^ the Sun and Wind in a fair hot Summers day, two Inches of it rnay be derived inro the v'ccond Panj and after it hath likewife been cxpofcd iherc, one Inch of it or fefs is to be derived into the Sun-Pan. The transferring of Water or Brine from one Pan to a- nother, is performed by a Man with a litJe Paddle as br.oad as the Pilin of a Mans hanc!, with which he turns out a Clod that opens a paffigc for water, from each Pan to the other, and when the Liquor is run, puts it in again , with cemen- ted Mud. A skilful Brineman will govern and d\te(\ 3 or 4 La- bourers, he may himfclf Earn 8 r. a Week, aiid inHarveft weather more : One skilful pcrfon, can mannage and look after 60 rank of Fans.. On the out fide of the Sun- Pans, is a little Channel made to convey the Brine {:^ common from them all) to a large Pan, any where conveniently Seated, called the Common Sun-Pan, which may be fo deep as to be filled 7 or 8 Inches with Brine, where ir may remain mellowing from 6 to 24 hours, or till the Liquor bears a Hens- Egg ne a/ laid, till it floats above water the height or Ireadth of a Threepence or a Groat, or till it be fo ftrong, that the Egg lies along in it half above waer. Here ic may not be improper to Intimate, that the ingc- nous Mr. tkhard Walker, chief Gauger of the Excifc Office, befidcs his other Qualifications, hath great skill in Glaffcs, and Giafs- Working, and hath invented a Glafs, with a liquor in it hcrmeticaIlySe..lcd, wh ch doth by its depth in fwim- ming in Wort-Liquors, and W,ne, determin the Arcngth thereof, which doubtlefs might be properly applycd to Brines. The Brine in thefc Pans being found of a fufficient ftrcngtb, is from thence derived by Channels or Brine-Currents to thofe Pone's called Cifterns, where the Rain and the Sun breed red Worms, that cleanfe and purify the Liquor j where it ripens or mellows by Age, and grows the more fit for Boy- ling i Old Brine far exceeding that which is New.- Between the Ciilern and the Tiled Brine Store Houfe, there ought to be Pipes under Ground, to convey the Brine from the former into the latter j In which pipes there arc Stop-CocKf, . and '- « j,; .«# «i«»^ ;'1i(P*(l»1 'ite^v*^.-'^^'^ f of mxkhg BrinL-Pms and Brine. Jt • and other Pipes let into the former, from whence the Brine of either, as (hall be thought fit , i. to be pumped up by Windmill-Pumps that have Crankcs like the handles or Wim- bles , and conveyed by the latter Pipes to Wooden Clearers, ( like Brewers fats or Coolers, ) at the Boyling-Houfes. In Mr." jikornes work near Portfwomh , is a notable Windmill-Pump , that raifeth the Brine about 24. foot high, to wit, Pipes go away from the bottom tbcrco, which is not above half a foot under ground , m a declivity, or leaning on one fide to the Fipe in common between the Ciftcr.i and the Hrine-Store Hjufe, and fo the ( ump doth from either raifc it about 12 or 14 fo©t on one fidj , an 1 forceth it 10 or 12 foot higher in the former Pipes, conti- nued on the other fide to the Clearer at the Boy ling Houfj .• The foot of the Windmill Pump, relHng in and m jving round in thefc Pipes, with two Clrppers on each fide, to keep ail Liquor drawn up from running back, that when t'.c one is open, the other is (hut, v. .. . And here perchance it may not be improper to mention, that .'ir Samuel Morelatidy haih lately invented an Engin, that forceth Water in a continual S ream , without Sta:ts, much higher than the Banquettmg Houfe at IVlvrehall, and the like at Windfor^ above the Caiile, to his Majcfties great -fatisfaaion, and hi^ own great Renown. '" The querie may be, whether the fame be not Applicable, .to ihc conveying of Brine from on : place to another ? / The Brine raifej b/ the Sjn .is aforefaid , proves better ,than any natural Brine of Pits hitherto known, moft ofthofe being either too wcik or too ftrong, ; nd not niellow with , jAge 5 yea and better than. any brine made by melting of ..^Fofrpi^n Salt in ^ca Liquor. -!^^; Th-e fliallow Pans afoiefaid in Rainy weather in Summer, r,.^,4ire^ kept floated, to prefcrve their b<.ttoms , and in Rainy "' weather in Winter, are left open, to ba wafhcd clean, and' ,,;^^adc hard by the faid ,Rain, to carry away the Flip, or Slirrie in: Currents: And in March,. ot ^^^r// following , .'tis f^; ^fi^a^ to clcaiife the faid Pqns;:And'f(}r preparation, tu float ^^^^.j^hcni with no more Salc-waicr,t;ban will vvet them, f/, !• There will grow in thcfefHaUow.Bri^ie-Pons, Samphire,of ;i J^ far more excellent kind and taft than that, tshar is gathered from 4:P ?J V i* J 2 OfSdleterfts or Boyling Hottfes, ^c, » from Rocks in the Sea, and fuch as is by fonw Phyfitmns much coveted for the cure of certain Diflempcrs. In Stafordflnrcj and other places, arc Brine Pits that yield a Liquor lb weak, that a Fan mufl: be thrice fill d, and Boy- led half away each time, bel'ore it be ftrong enough to Boyl lor Current into Salt. Were ic improper to try, whether the faid Brine might not be ripened on Llay, €?r. Or on Mats by laving as in page 7, and thence nieafures taken, to avoid fo great trouble and expence of Coals in the Boyling ? , ■. ( ■ s V ill ii ¥ '..f '/ %' i 1^ 5. of Salterns or (Boyling- Houfes ^ Grates^ Furnaces , and Iron ^oyl'mgJPans , with the Art of 'Boyling of !Brinc. ABoyling-Houfe is called a Saltern , and ought to be Built near to the place from whence the Brine is to be lupplied, of a fixc fuitable to the number of Iron- Pans, that can be there employed. Thefe Houfes are but one Story-high, of Stone or Brick, and fo thatcht up to the Top , ( like Barns, ) but muft be left a foot open in the Ridge, for the fleam of the Boyling- Liquor to pafs through. i Each Boyling-Pan will require a Furnace, and a Grate un- der it, but yet one Brick- Chimney pafling through the Thatch, will ferve to Convey away the Smoak of the Furnaces of two Fans. , The Fireplace under the Boylers, or Boyling-Pans, isbui!t ^vith Brick, fquare , Hoping on each fide like a Ridge or Millers Tunnel, at fuch a height that a Grate may be plac'C 3 foot above the Ground, and the Boyler two foot and three quarters above the Grate. The Hoping abovefaid is to be fuch, that the Grate may be three foot and a half long, and three foot broad. "' ' "• This Grate is to be made of wrought Iron, the Bars in length according to the Dimenfions above, in thicknefs and in breadth alike, to wit an Inch and a quarter, each of them to iij«#«*« .' — to (land afundcr near half an Inch, wRd to have two or three Bars athwart under them, to fupport them ail. The Ground under them is to be the Receptacle for the Afhes and fmall Cinders that fall from the Grate, and is to be Arched up like the Mouth of an Oven, that the Fire on the Grates may draw the more vent. The Grate is to have an Iron Door, at which it is fup- plyed with Coals, and on each fide another little Iron-Door, called a vent hole , which Doors arc to be opened or kept (hut at pleafure- •;H Of ^oyUn^-Tans, THcfc are either made of cad Iron , or wrought Iron j thole of caft Iron, may be 7 foot and a half long , 5 foot broad, and 9 Inches deep. This feet of Iron is made in Sujfexy Hants , &c. Of it are likewife made Iron Guns, and Backs of Chimneys, and it is much cheaper, and fitter for this ufe than wrought Iron, in regard it will ferve at any time to make Bar-Iron , and is not devoured by ruft, as wrought Pans are, being as good as Sow-mctall. Some Pans arc cail in four pieces, which muft be ri vetted together with Bar-Iron, and the Holes and Cracks flopt up with Putty, and the like is to be done when a Call- Fan Cracks. • - - i , - To cart: a Fan, to wit. Bottom and Brims, aB in one piece is a Myftcry \ feme that have attempted it , have failed in the fuccefs , the Air in the running of the Metal, making a hole through the bottom of the Pan, which indeed is at the Surface or top of the Sand. But however it may be thus effected. Lay two wifps ofPcafc-ftraw crofs one another, a hands breadth under the Edges and botJtom defigned in the Sand on which the Pan is to be caft, fo that their Ends may come intp the Air above the Sand, in which the bottom after the manner of Plummers is fuppofed to be turned upward : The Iron when it runS) will prefs the Air > and make it force Fa n \ Ml ^:f .'»-* ■• ;♦ 50 0/ Port fca^ and Lemmington SaU, a pafTagc with a buzzing noifc through the Wifps , avoiding the inconvenience aforcfaid. And Founders affirm, thatbcfidcsKitchinPots, other large Iron lots arc caft at Bromwicham y and ac Pool-B^g-Mtlly within 8 Miles o*" Covejitry, and at other place* for the ufc of Metal Men: And- he}:^ at London at Tomr- Hilly 2it6 to be fecn dccpround IronPaas capable of holding more than a Hogs- head or two, with knobs on their fides tofuppoit them,al] taft entirely, at ooce, faid to. be made for/the ufc of Soap-Boy- Icrs, and for the refining of Sugar, Salt-Petrc, &c.* and arc caft, poflSbly. after the manner of Bells with a vent at the bottom J and one of the;Founders Servants alleadgeth , that: (hallow caft ^a't Pans^may bc>made by them after the fame m^anner^of fuch fitting Drmenfions p.s fhall be thought convenient. . A Pan of the Dinrenfions aforefaid all in. a piece, may weigh about 29 G. or a Tun. Wjfought IronJs made in the Forreft of Dearty and-comcs from Briliolhy Tis faid to be wrought, becaufe 'tis re- fined at the Forge, with much L ibour and CoH; , and not only made into Plates . of divers lizcs, hut likeWife into Bats for Wheels, Nails, Locki», Horfefhoo?, &c. I Boylipg Pans are likewifc made of this Iron, to wit,, of Plates 20 Inches fquare , which are thicker in the middle hy a quarter of an Inch , than towards the Edges -y Thefe are Rivetted toge(h:r; t U they make a bottom. of feven toot and . a halfi or eight foot fquare. The Flates or pieces, ot the Brims, which m^y b< had of any competent fize, are thought convenient to be two foot and a half long> and about nine Inches high. All the Chinks and Clefts arc as a'^orefaid to beftopt with Putiy. A wrought Pan of thefe Dimenfions, may weigh abotK 7 C, or 8c. weight Averdupozc, And according to the VVorkmanfhip, be in value fi;om 25 to 30/. fterling of cur,- rant Money, which is about 4 or 5 times as much as one of the cafl Pans aforefaid ,of above twice or near thrice the weight. Of the manofT of making both cad Iron and wrought Iron ia^the Forreft of J)*4w, Uc PhilofiphtMlTrarffaStiony N" 137. where the caft Iron is faid to be fo very brittle that being heated, with one blow of a Hammer it breaks all to peices, qvite cqqua- ry jto the puture of good >vro\ighi Iron., BU^: *«s,.. of Portfea unA Lemmington S^/r, 51 But this afpcrfion on caft Iron is far from being generally true. , . ; : " ' • ' ■ V, ' ■ .1 . ' " ■ ■■ ■ ■.'. ■ ' *J I ;, , ; of the !Boyling of 'Brine into Salt. . Flrft, Tis fuppofcd ('as aforefaid,) tliat the Brine i? by a Windmill-f ump conveyed into large Wooden Veflcls , ftanding adjacent to the Boyling Houfe called Clearers, for (hape refembling Leaden Gifterns , Ghefts , or t Brewers- Coolers. Thefc Veffels if cxpofcd to the Air, as commonly they are, may fometimes entertain Rain-water, but not long, becaufe they are perpetually iilling with Brine , ^nd run- ning by pipes of 3 Inch-boar, ( which may be ftop» at plca- fure With plugs like Spickets , ) into the Boyling Houfe ^ where it is received and conveyed by little Troughs into the feveral BoylingPans, where this Rain-water is foon Evapo- rated in the Boyling: The bottom of thefe Veflcns,(to ren- der themfecurc from Leakage ) are Calked kike the Decks of a Ship, And they mufl be placed as high as the Brine may run ill a free Current to **»f Pans as aforefaid. '^ ' ' ' And now fuppofmg tite Boylers to be properly feiated and cemented about with Morter over the Tire-place, to keep in the heat and fmoak, and then 'filled; the next thing is to kindle the Fire, which may be done with fuch large Sea- Coal as will both cake and flame , fuch are known by breaks ing and tryal in a Forge, and the fmatt are thrown in at top by degrees, to maintain the Tire, which may be done as well with Peat where it cannot be had. Jf the Brine be ftrong, the Pan need hot be quite filled. After a vigorous Fire has been maintained two Fours or more, and iliat the Liquor begins to hew , and is ready to kern or granulate, wh^h is known by a litfle Cream or Sturf at the Top, then it is time to skim, which is done by raking the frothy furface of the Liquor to a torner of the Pan, from whence it is skim'd off and put into Tubs like Ale Tubs, with a Tap at the bottom, that after a ftanding or ,Cetlement, the Liquor or Brine at tht bottomtnay be drawn off I toferveagam. -I, k iUi 'p m Vi The :n( i ■ or refining of French Bay Salt, the din and fcum i» exccedi g much. The next rhjng to be done is to fcpararc the Sand , All Brines whctber of Pits oi* made of Sea Liquor , or by melt- ing of l-orreign Sales, in Boyling petrify and yield a Sand, winch cannot be conceiv'd to be in thf: L-quor before boy- ling; For a ftrong Brine hath been dreyn'd or fqucez'd through moft pure Holland of eight foldings, andnofymptom of any Sond was Icfit remaining. The Pan boyling violently in the midjle> this Sand is cad outwards towards the Corners, where in Ci^r/J^ir^ , and Wor. ceflerjhirc^ they p'ace fmall Iron Pans to receive the fame ; But it being tound by experience , that this Sand will fall tQ the bottom of the Pan before the Salt precipitates , it i^^ Vv'ith a Boaid-Rakc, Raked to one corner of the Fan , and then taken out with Ladles an] put into Wooden Vefle!s callcJ Pots, like Wheel- barrows, open at one end, which arc placed upon Stand* or Beams under the Clearers. This Sand is puie white, and rcfembles a inaiTy Snow-ball , and being dug and ftirr'd, there wilt run away Brinefrom it, to ber-c- fcrvcd in a receptacle underneath, for further boyling. This Sand will naturally cake to the bottom of the Pans, and is admitted (b to do every boyling , till the fame be fmooth and fit for the Rake. And much of it that wiU Aick to the fides is forced oi? with a driving cutting Hammer, once at leafl in three weeks, and is made ufc of for Clods, and Ridges between the QiaU low Brine Pans. A Pan may yield two or three Gallons of this Sand, if the Brine be new and foul, which being removed, to make the Salt, hitherto fwimming and floating in the Liquor , precipitate or fall to the bottom, fhut the two Vent-holes> near the mouth of the Grate and the Door thereof, and then the fmc k for want of Vent ftiflcs and put*- out the Fire ^ And after 12 hours time the Salt will be fain to the bottom and become hard, and there wrll remain a Liquor at the top, which being l^yled away or continuilly Evaporated rendeis more Salt. : ,» rtis I. ■ ^L---' ,ii 0/Portfea atfd Lemmington Salt. 5j 'Tis ufual to keep Boyling all the Week Days and Nights* from Monday Morn ng to Saturday Noon, and then put out or ftiflc the Fires as aforefaid, till Monday, and proceed as before. Were there no other Method, this were in efFe^ to lofc much time and give over Working. To prevent which, in Chefliirej &c. to make the Salt precipitate and fall to the bottom, they ufc Eggs , Blood, Ale, but after much experi- ence the Remedy following was found our, not enly to make the Sit fink, but likewife to harden the fame. ; -• .: Take Oxe ( or Stags ) Tallow well refin'd, and melt it, and put it into Lees of Wine, the like quaniiiy in \12ight or meafurc of each ; And this is a good proportion for old Liquor, But if New, there muft be lefs of the Lees and more of the Tallow. After the Skimming and taking out the Sand , And that the Fire hath been ftopt till the Liquor becomes quieted, then ufc the faid Compolition of Oxe- Tallow and Lees: To wit, take the quantity of a Nutmeg of it at the end of a Lath, and turn it round about oi the furfacc of the Liquor, till it be fpent, Then after 2 hours at moft, open the Vent holes or Doors, quicken the Fire , and Evaporate or boylc away the Liquor, and you wil! have the Salt lying as it were in a puddle ai the bottom, made and fit to be removed. Now to fave the Pans from cracking or burning, they throw en frelh Coals and (hut the Coor and Vent holes of the Fire place, and the Fire is again ftopt. Then the ^ alt is to be raked up to one fide, taken out and put into dreyning Cribs, which arc made like Hay Rack', with Icofe Ribs on each fide to take out, thst ftand fo near to one another , that there is but room to put in a Mill d Crown or half Crown, where after it hath lain dreyning in tbe Boyling- Houfe the fpace of 6 or 8 hours, it is a pure hard kerned vValt, and may be removed, but yet will continue dripping three Weeks or more, and in the event with Age, (unlefs often moved ) wil! become Rocky. The Liquor in the Pan which is placed a little inclining towards one comer is called Bittern, v;h:ch ( all but a little to keep the Pan from burning, ) is taken out and dreyned away with the Salt, aod the Pan iismcdiately Elled with a frefh V (. > i'*-i ^ t >. 54 0/Portfea W Lemmington S/t/t, frcdi fupply of Brine, Tor aaothcr Boiling. And then quick- ning the Fire proceed as before. In 8 hours time a Pan of Brine of a moderate or fitting ftrcngih w.ll be compleatly made into S-Jt, with the ex* pence of one Bulhel and a half of Coals, which will make a Pan of Salt, from two Buflicls and a half of Salt, to four or more , according as the Liquor is in ftrcngth and good- nefs. ' , five Men can attend 12 Pans, 4 of them .attend Day and Night, And their Wages is about 11 (hillings a Week, the • fifth attends only in the day time , and his Wages may be feven /hillings a Week or more. The Liquor that Dreynes from the Salt in the Cribs, is a flrong fort of Bittern, which is received on a Board under- neath, that lies in a Channel or waH: Current, that conveys away the Dreynings or Bittern info the '•ea. On this Board will fall feme fmall or rhin Salt, which af- ter it hath layn and dreyned i« faved , to heighten weak Liquor. • r A Pan may yield from one Gallon and a half, to three or fourOallons of this Bittern, according to the feafon ef the Weather the Brine is made in. The A(hes being rich with dull of Coal and Cinder that will burn again, are ufed to make Lime withall, /nd though not ordinary or commonly known , yet is pradiifed at the Lime Kills near Brifiol, And now the Reader fees what is meant by Sand , Dirt, •and Bittern , it is fit to give an account of the miicheivous effects thereof, in all Sahs incumbred therewith .• And fuch ore all Forreign Salts made meeily by the Sun, as Sfaftijh^ Tortugai, but moft efpeciaily French Bay Salt. To wit, 1. The Sand, Dirt and Bittern, help to fill up near half the Meafure, 2. The Dirt h fo drawn into Flefh, and fplit FiHi , that wadiing will not get it out ; And this caufeth the FiAimon* ger to pare his Cod, to make ft look white like Dutch- Cured. 3. The Bittern in Refining of French Salt, is a Liquor fe- parated from it, that refembles Sack in Colour, but Gall in Taft : It will naturally Embody in the Sun , and become a -• , ' fiib- ■.2i-^ -" ■ ^•'■. :. ■ --~^j- "'-^^ jg^ 0/Portfea ^W Lemmingtdn 3ait, ^5.5 fubftance like Salt.* It ma; be brought to a Spirit more vi- gorous than Aqua Fortis, that will Tuddcniy ci*flblvc Caft- IrvH, Hlver, Gold, or any fort of Metal* .r ■).'■ I -7 Its Vicious Ejfecls arc^ Namely^ As to Fiefh, • .-•,;■ ^^ '; BEfidcs in [general a bad Taft, or a good Rclifli dcftroy ed, the Moifture, Gravy, and Nourilhmenc, in alittc - time is rcndred a» Salt) as Salt it fclf. Hence the Fle(h bch comes hard, afterwards very bad or unfit for Food , and at length is mortified or rotten. As t§ Fipi^ The Moifture and fubftance of it is fo c< nfurricd that it be- comes Rotten, and will not keepabove^ix Weeks time in a hot Climate , as the Fi(hmonger« alleadgcd before a Committee of Parliament. -• vi*>.;ri: .r . , r^. v.-^: a |>\ m m i i.'l C; T/;e Confcifuences t^hreof^ are^-^,' -l , i < IT caufes Scurvies, Contamptions , and other acrim mious Difeafes, in the Bodies of Seamen, of Soldiers ir. a fce- fciged Garrifon, that are compelled to the fre(|uent and long ufe of it. / » to the Sand begot in boyiing of 'Brines a mod skilful Prefon in Glafs, is about to make Experiments, whether it may not be of ufe in making of a moft pure fort of Glais. . '4. - J . > . And as to thri Bitfcffl, the Honoarabte Robtrt Boyle Efqj hath made fundry Experiments with it, which we hope he will in due rime make publick. Moreover a learned Do^or of Phyfick is trying if thefame may not be of ufe in Dying , and if it be mingled with Spirit of Wine 'ds faid to be of good ufe in keeping of a Corps, or Fledi, long from putrefa^ion ; Bittern wiH !'':.': ^ " .■ . . ' • • Em* 'M- -> }' .: I! m >■ *-;\V^'. 5<^ Of Portfea Ani Lemmington SaU. Embody in the Sun , and make a Body like Sale but ufe- icfs. If a Pan full of it be under boy1cd,it will all evaporate : ( hejhin Salt- Workers call the LiqUor that droos from their Salt, be- ing put into Wicker baskets, Lcaah Brine, which if boyled will fpcedily make a llrong Salt, but they commonly mingle it with other Brine to haftcn the bnyling thereof. They de- ny that their , and Worctfierjhire Sair, is incumbred with any' Bittern at all, and 'tis granted not with much, in comparifon with other Salts, but it mud atfo be aiRrmed, that the fierce fiery and corrovile Nature found in their Clod and Loaf- Salr, ( )ik» Sugar Loafs) is occasioned, by a plenty of Bit- tern in them. i 'J f0 -p". It 1 J' Of (Bay Salt. ^ ^ OF the Art of making thereof fee TranfA^ion y N* 51. wherein it is deiciibcd to be kerned or granulated in the Ifland of Rhee, (to which wc alfo add the Iflands of the Province of X^ntoigne^ ) on MarfJies or Sea Mud by the meer heat of the Sun, in fliallow Beds or Mud-Pans of about 15 foot fquare, and an Inch and an half deep, which are filled from Ponds derivative one from the other , of 20 and 10 Inches deep, and fo gradually dccrcafing, thereby to convert Sea-Liquor into a ftrong Brine, that will kern in the Sun , after the manner of making Brine at Lemmington and Porrfea- JJUndy before defcribed* (which yet will notgranulate without boylingj and on thefame kind of Ground, which is faid to be a fat Earth neither fandy nor fpongy : If the Earth be Red it makes the Salt Grey, if Blew the more White, of the fire o( a Pepper-Corn, but of a Cubical fhape. And dry hard Salt of the like fize, but free from Dirt and ill Qualities J is commonly made in Portfe* Idand and Lemmington albrefakl, arnd it is true both of that Brine and Bay Salt, (which is alfo made !n the fles oiXantoignt) that they can make more and better in Windy than in Calm Weather. Both PortHgal and Spain, being hot Countries, yield Salt made after the fame manner or on Sand, as at Jcrbo in Bar- harjy the lile of A//9|, &c, before mcntir>n'd. . . ^ Salt S i \:, , . .<.»#»■* I.'. A -'■:-':.--*^;^— .'iJ". It a m tit -• ' OfVrcndior Bay Salt, 5^ Salt fo made is laid a drying on Beds of Straw, and great heaps of it Thatched and covered over to keep it from Pews and Weather. - As to the Salt of the Ifle of May^ of which we have fpokc be- fore, the ufe of it as to Herrings ^ was long fince Prohibited in HolUnd^ the Dutch having fouad by cxpcriencclike wife that Bay Salt was too big to bciifcd about Butter and Chccfc, difco- loured the fame, and Codd, did not diifoive foon enough there- on, and was improper for Herrings y did (it may beprefumed forthethreeabounding ill Qualities of it, to wit, Dirt, Sand, Bittern, before infiftcd on,) forbid the ufe of it by Law, as ap- pears by a Book Publiflied by Simon Smith Ageoc for the Royal Tilhingin i6^i^{x\^arto^ Intituled, the W«rWwj-.i?*/}-;Tr4^r, cxpreffed in fundry Particulars, both for the Building of Buffes^ making of deep Sea Nets, &c. With the maimer fof catching ifld curing the ii/^rW«^/ for Forrcign Veaf, together with ftin- cry Placafts or Orders of the NetherUnas^ for the better Go- vernment of the faid Trade. In one of them of the 30;^ of Jprill 1631, the States of HilUnd and Weflfreezjeland acknowledge the faid Trade, to be one of the principal means of the happinei"sx>f thofc Countries, ^?<\ the Regulation and Care of fuch Tiadctobe;tl\? caui^pof fuch Order. ^ '^ "' ' ' ' ' The which being well known and confidered , fome few Years before his Ma jcfties happy Reftauration, ^n Undertak- ing was on Foot, to encourage and fcLyp 't go,od Fiibery ihere, the which in the time of OUver''% V^ttrpftti^itf Uc. mifcarrywig In the Womb»ahd his Majefty comii\g in mif long after/rcjih Qo\- Icftidns and Endeavours were oh Toot, tp Renew, %opagat<, and Enlarge fuch Dcfign, and a Committee of his Majciiles motl Honourable Privy Council appointed to that purpofc, and at divers meetings of the Priv^Xbuncil, Affairs of that. nature Debated, , DarticyI^|;iv.|on, t^. i7-f^hM #w^^rct^6^3b his lloyari^ifefiners^egal^p^ Chivenony^xxWiUiam 'Batten^ anfl Sir William Rider, were by his Highnefs and Council deftred to meet amongft themfclves with wh melfethey thought fit, to draw up Propofals for the Ad- vancement of the Royal Fifhery ; Purfuant whereto, they were .'4iltcifc,,. • ,:_ ...... ...I • • l*-\ \ i ' ■ * * t . • ■ . • Tk 2 8th. /rtide ti^hereof is, 1 n./4i 'I fV. i .il.'^- .» .} THat no body from henceforward , (ball dare to fait tht Herrit3gs with any French Salt, either Sender r, Older- doms^ Bhocuej Saint Mart in y Bronage, Strdght, Weft-India, and the Idc of May Salt , upon forfeiture of the Herrings that (hall be pickled or faited therewith. , , .n. ,'. .'n> '^rfiV/tf 24th. . i ■ , f -i - That no body fhajl put any Spanijh Salt , or Portugal Salt fn Chefls, Cellers, or Barrels, before the fame fliall be ViOted and Appraifed by the Rate-MaHcrs thereto appointed, on a penalty of 25 ;ir Cr/;r. . . . ^r . . , .* Article 25th. ', .; ' ' • '"^ri'^'-OfT £••■ ] The Sfanijh and Portngal Salt to be viewed by the Ratc- W[afte», before ihcfaraicmaY be taken on Board, /;* ' :^^^ ^ ♦ ♦ \ : < ■ ■ The Stccifinan fhall be bound upon the Command of the Kate Malkrs, to beat open by his Mariners, and to Hiur a- gain the Barrels of SaJt ; The Ratcmliftcrs each time to have tor their Appraifcmcnt and ViHt.ng each barrel of Salt a Doytc, to be p >id the firll time by the Seller, and the fecond by the Buycj:. yf And by the 2 5th. Article^ / , .1. If a Stccrfinan (hall have fatted Herrings with Salt> not having been the fecond time Viewed as before, he (hall for- feit 3 6 Gilders. - . ^ .<; .. ! '^:. h.<: And by the 6th. Article. '•■X '■i The Stcerfman is lo make Certificate of the Quantities of Herrings by him Caught garbifhed Salted aad Packed oa board, in due time, and delivered in the Place Appointed; To which , by Article 25th. he muftalfo Certify that the fame are Salted with good Af .(''^ifrd Sfanijh or Ponngd Salt. ^ ' " ■ , ■- • "^ ■ ■..'■, y.. . :' ■■ . ; ', . Artick 27th. ■ ■:. ■ And in cafe of the Rating of the faid Salt, afty Deceit wcrt found to be done, in the Cask or Cellirs, the Vender thereof fhall forfeit 260 C4rtf/«< Gilders. Article jbth* ~ ... - ■ •{• -* t The Stcerfman going for Herrings, fliall be bound to fait die pure Herrings caught after St. Jame% tide, Bartholomew* tidcy or CrHX'tidej whereof Men dcfire to pack Circle ot .Burnt, with fmall Salt Boyled of Salt, according to a Contrail toadewithtliofcdfCoi/m. . ,.. .»:?'•» 7. tti ■>..^^< Article •If t :• •^ H '■mm-nmei^^ .~i T" ii ! i rvi > / I ' *■■ «i5 / 60 Dutch tiJVSfrohibi4irfg the ufeof^t^tic]xSdt,&c, ' Article 3Jth. - No body (hall receive any fuch white or fmall Salt, but by a due Certificate from the place where the fame Salt is made, upon forfeiture of the Silt. The ShipMafter who brings the fame Salr firom the pi icc where it is made, to cer- tify riie fame Salt is not altered,- nor to their knowledg. di- miniihed, fmce the time they took or received it into their Ships, and that the fame is left in being according to the Contents of the Certificate , upon foifcituic of the Salt, ia cafe the »Ship-Mafter :, owner thereof; and incale not, upon forfeiture of the value thereof, to be Recovered of his Pcr- fon, Ship, and Goods, And that he moreover (hall be pu- nifhed for Perjury, according to the former Gontradi with the Deputies of C«//^«. The Dutch go as far as Sheteland^ a Fiihing towards the North o•'■ ■MiMillMlki Reafons for an Jffay upon Engllfh Salt, 6i from bottom to bottom, ihefe being as vclJ full as (hottcn, to be Sold for no other but fowre and refute. And by Article 33. Packers, Coopcis, "Wharfmen, are prohibited to pack any courfe falted Herrings, either full Oi (hotten from bottom to botcom. From the premifcs it may be well inferred, That an Affay of J^alt to be EftabliQied by Law, is in many refpcrts mo.c nced.uJ iii£«^/^«^. ; . 1. Becaufe it is to run too great a hazard of Mens Lives or Wcllfare, to fa't the Provilions of a Ship or Garrifon either with a bad Salt, or I'gnorantly. And the like may be faid of a FiOiery Entcrprize. whereof moft hitherto under- taken have mifcarried through the badnefs of the Salt ufed. 2. BecAufe there arc more forts cf For reign Salt Impor- ted \x\^ England than into Holland, And why (hould not the like care be ufeJ here as there. 3i Becaufe there arr feme forts of weak waterifh Salts made bad in Englandy to fave Charges, when they might be made dry :'nd good. > 4. Becaufe the Virtues and ufe of the beft fort« of Salt are known but to few, confequcmly little defired ; And untill they are, the people are liable to abufe. And fuch an AfTay might be a means 10 make them more known , at home and abroad. 5v, Becaufe for not knowing and ufing of a good Salt to cure Herrings on board at v^-ea, the Fiflieimen have been forced to fell them to their Hofts on (hore by Gontradl to fiilt, at. fo low a' rate, that they could not live on it. Hence the Coaft To vns became much; dcnpopulated and impove- rished f hence much weak or ill falted Cod hath been dried and twrncd.into Haberdincv that yielded butavery fo;ry Rate, in compariloB ofwh t it might havodone. 1 he affertion as to Herrings is avouched out of a Printed Paper prcfentedto Parliament called the Gafe o( Sonth'Towny alias \\ii\tT armoHth 'ix\ the County of Shfolk^, one Artic'e therein runs thus. - ' ' The Fiflier cannot fell his Herring to any Man but his- Hbft^in greart: Tarmonth, (which might not be ufed but only in the cafe of Merchant Strangers,) nor can he capitulate with, the Hoft for price, bu.t muft take what the Hoft pleafes CO 1 i M w^ u_ it/. • . 1 .1 a i ^^ Reafom for m Jjfay //pc;? EngJifli Sah. to give for them, by which means the Fifhcr oftentimes fees his^ Herrings Ibid bcfo.e hia Face to Forreigfi Buyers, feral- mo!^ double the rate he receives. And in cafe of a plentiful Fishing, ihc Fi(hcrs arc forced to carry their Herrings to London^ or other torts at great diftance, and thereby lofe ttic teft of the Seafon of Fiftiifg, or ihrciw what they have taken overboard, that they may return to catch frem for other Ports, becaufe the Freemen ofTarmoHth will not Buy them, and no body elfe may. 6. Becaufe by corrupting an Officer, fait may be Impor- ted from Scotland, &c. under pretence of being made or re- fined in fomc place of £w^/^«^ » And fo the King lofe his Cuftomcs. * 7. Becaufe Ship-Mafters lie under a great Temptation to embafe, a^dconfequcntlyembezil and get corrupt Gain, the rather in regard the Laws that enjoyn the regulating of Mca- fures, arc oiot obfcrved in feveral Corporations and Mari- time Towns, but illegal Meafures maintained , and irregular ways of meafuring pradtifed. o. Though its believed we need not have much bad »^alt in England^ yet without fuch courfe it will always abound: Moreover the keeping of Salt in Stoves or Hot-Houfcs, is to prevent its loOng weight and bulk, whereas by the weight of Salt a good eftimate may be made of its worth. Upon experience, a WmcheSler Bu(het of Port fea Salt weigh- ed 67/. of Worcefierjldre vSalt, as in page 7. isalleadged 56/. And of NewcaftU Salt , by the Lord Breretons experience 4S /' and in Chejhire there are feveral kinds doubtlefs much differing in weight, ( the bulk being the fame ") of which I have no account, and if the weakeft Brine there be throtighly Boyled, it will (as fome mod skilfo! Salt workers affirm ; fender a moft pure excellent Salt. 6thf9 '^i. '■ ^. Argumtnti for Bifcour Aging French SaU^ &c, 6^ Other Arguments for Vifcouraging . he Expence of (Bay and Foyeign Salts^ by imfofing a hivj? Duty thereon. 1. QUch Salts bein^ granulated only by the Sun , abound i3 with three ill Qualities, Dirt, >and, Bittern, ofwtach fee page 55. 2. Bay Salt was formerly Imported in French Bottoms, m regard the French King laid an Impoft upon all Salt made in Brittany^ and Farmed it out to luch as were rcftr;iined to Import it in their own VelTels, who paid but 3 ^. a Wey advance here, whereas EngUfh Veffels paid 50 fou'x a Ton there, by which means the Employment of our Shipping was prevented, and much Bay Salt (albeit prohibited) is frequent- ly Innportcd under the Notion of Gnernfey Salt, vhj^re there is but little made ^ under Colour whereof much rich G.oods and Liquors are fmugled in, snd Wool, Fu lers-Eai th, and Tobacco pipe Clay Exported, contrary to Law. 3. It is a great Impoverilhmcnt to the Nation tofpendas we do^ by a rational Computation to the value of 60 thou- fand pounds pr annnm in Foreign Salt, which is either paid for in Money, or Returns to that value prevented \ whereas we can be furni(hed with twice as much of our own as we can fpend, in regard feme of our Brine-fprings are inexhau- ilible, and run to waft, and Salt making in many places is given over for 4 or 5 Months time each year, where it comes to pafs that, multitudes of poor want Employment, become a Eurthen to the PariOics, or inftead of being Confumptioners at home, are driven to Foreign Plantations to fearch for a Livcly- hood abroad. 4. Bay-Salt is improper to cure either Herrings or Cod, in heap or in pile on Board, becaufe much cfpecially of the largcn: of it, though mingled with other fmall Salts, doth not di{K>lve foon enough to pinch and fave within time ^ Hence the Dutch prohibited the ufe of it ibout Herrings. And wc havercalbntodothclikc. .".u^^y.vr'.i'wi-:},^.^- f?^i yjA I •f ,\'t^\>- "mrr^ K V u f ■t I, 1' 64 Arguments for D'tfcourAgingV^QTichSalt J &c, 1 . Becaufc it will be a means to incrcafc Fifhcrmen, Sea- men, and Pilots: For if by teafon of a good Salt, which pincheth, pcirceth, and faves quick , Fifli be well cured on Board, the induftrious Labourers will reap near double the profit , and need not be compelled to fell their Filh to be cured , to them that have aflumcd a power to fct a price , which hath been fo general a Difcouragement that not one third of the Number go now from Tarmonth , the Cinque^ Torts, and Members y as were wont tc do. Hence our Mt- ritime Towns are much depopulated, and both them and the neighbouring Countries impovcriihcd for want of the Confump- tion, Trade, and Returns by them occafioned. 2. Becaufe Filh cured with a good refined Salt, isnotonfy more acceptable to the Market at Home, but to all Mar- kets abroad, and is fold at near double the price our Fi^ cured with Frfwcfe Salt is fold at. ^ ^^ 3 . Divers of the Fifhmongeis G)mpany, met together a. bout Chrijimas 1678, to draw up and Reprefcntto the P«rlia- ment the vicious Effeds thereof, on our own^, and on Ize» land or Northfea Cod ( and Herrings, ) totheeh:!, the Royal Fifhery Company then about to dii^tve by reafon of Loffes by the Frmch^ &c, vtn^x be encouraged, and« difpenfation for Importing Stock- Fith might be obtained, T*ie which be- ting prohibited by the Irifh A ""^ ?u'oi h th^t the Fffhery Adventurers of r-^H»ifif«>^/ *)fc«a*nrfby4in ■ ' A<^ "if Parliament, 14 Regis^ Intituled ^n jiH' fhrthr k^t^Hr^^e- iniiir of Trade , high duties to be imp6f6d on Fifh filted "or tdritd, cu'jght or Imported in Foreign Hoik Shi^'firVeflfels, with promife they would fupply the City of £r^^ \aiki 'ortier'blaccs wMi ^od F Ih, of tlierdttc Mm*,'tOLM^, Cod, "tiiyj^fifli, L^ng, Ktidctock, at modMiRitits', 'btit fitiVfl *ot ;1done it-, whence tlifcre \vas a 'wftnt bft'h 'Arguments for Difcour^gwgVtttidi Salt^ &c. 6^ Hence the Fifhmongcrs for home Vent, craved the Encou- ragement of that Company, or the taking off the faid Clagfc in that Aft, and another to the fame purpofe in the late //»j7j AA, otheiwir? the Markets in Winter- time, ( the moft feafo- nable for catching and fpending Channel- Cod,) will be left without fupply, and themfclves Ruined, or exceedingly davii« nified in their Trades, ... . . ! Allcadging withal), that fuch Claufc as aforefaid caufeddic Fifh of TotrmoHth to grow exceeding dear, albeit old and ill cured. Of which they ^avc this Account^ to wit, that at the end of u^pril each year they fet out their North-fea Vcffels to JceUnd tO catch Cod , which they Salt with frwch and other jU Sahis , .whence it proves Dirty and many times bad , doth not fell in any Forrcign Market ex- cept in France, or if it doth, with an ill Repute, as if Eng- land could furnifh no becter, and at a price cheaper by 20 fer Centum than Fifh cured with a proper Salt, and barrelled up as the Dutch do .- Fkr.ce it becomes over plentiful at home, and being miftaken for that v. hich is well cured by the Roy- al Filhcry Company, begets an iil Eftecm here alfo, on a Com- modity that deferves high Applaufe. Whereas if good Salt were ufed whether in File or Barrelling , they conceived the Filhcry Trade of Tarmouth would quickly be much En- larged, not only for Expence on (hore, but for Viftualling of Ships, for which Iceland Cod well cured is very cheap and proper. To which Difcourfcwc Annex, - - \ i ^ - \( ■ ^^ :\\ ■r«'i ^)J A Narrailyeofth til manner of making ^^d-Her^ : rings at Yarmouth, imparted by Mr. Richard -r>. ■ (, ... ij. nibn. I. '-TpHey undertake not their great Fifliing for Herrings till 1 two Months after the oylie Summer Herrings arrivje in the North, which have a rowle of Fat, and no Rows in them, which he beleives may be cured fo as to diflblve for Sawcc, in imitation of Anchovies j yea the very Pickle of them H : Boylcd \.\ id ' w^.^"^:..— ■!*t>>TV''*''-''*^^ •..,>ir-i. •4 66 *•. ■ '■-,.1'- Of Red-Herri/fgs, Boylied op with £iwce hath siven a goo{h and Fleibh Bcfcaibliiig the caft of AnchovijBs* -^ - »^ • > jk- ■.. 3 i, \ 1. The Herrings; as foon as caught are thrown in^o the Holds of theif Boats:, and it not carried forthwith on flaorc frefh, arc faltcd with Bay or French Salt. One fcatcers Salt with; a f^Qv^el oa the thick Heap^ another turns them with another rtiovel, and fo continue till faltcd enough forprcfcnt Prefer vfttion, ; 3. Vv'hen the Boat hath a fufficient quantity, the Mafter carries them on fliore to his Hoft, and there delivers them to him, according to aprice the Townfefc:. >'( n>:> a Vv >> - * 4. Many of: thefe. Fifli are bad, bccaufe the Silt t«'of fuch anirxfgular fize^that the; third part of it doth not diflblve in pmpertirae. * . The bfift of them are barreird up with Salt and Pickle fof Exportation , and, yet thefe as being falted with improper ^Ir^ can neither keep long for hot Seafons or Ctimsttesi not Cor very, long Voyjages, for the Bittern peircetb the skin , drajws forfh the O^lc and Moifturc, and in length of time br:ings the Substance to a Mortification or kind of Rottenncfs, y,eac, ia a fljort tinic renders it dry and hard* '■ "'- ' <" I * v>it' ? The wo rfer fort or bad; ones, ( to prevent the lofs of thenr, ) are: deefed over a Wood-fire, and are thereby dried and ren- drcd:Red, Qr« Some of thefe happening amongft Salt of too targe afize prove (linking, and when they come to the deezc, drop from their Heads, and are afterwords tied' taile to taile^ till very home dryed, and then are barrel! 'd, up with the reft and fent to Market, which irregular covetous praClife deferves an. Afiky^ having b:cn a great difparagement to the Trade, and moft of them when they come to be Broyled and eaten, prove dirty, coloured^ dry, andi by. reafon of th/C5 ill qualities: of the Salt. /, ... ,..>...^_^(6 Thofe that are overdry and overfaltcy;'; will upbntryal of bending, either prove very ftifFor crack. Whereas 'tis conceived if gdod or w«Jl Cufcd^ vaft quan- tities^^ might be fold at, home and abiroad, morcthan now ore r an4be^fi^i€ *,ftf*lc GpiwoMxHty of greiuiufe and: t'iS O* i^-^ i , J ^\i \ \\ C-'v|Jfc^ ■ A WW'Uiv ... '^-%d^:' of Red-HerriMgs ps ^j The Reader may eafily believe thcfc AfTertions, in regard a barrel of Red Herrings cods more, and yidds >lds , 'by fix or feren i^iilUngs than a barrel of wh ite pickled Heri-iogs. « ,v^: iw j_ '. 'i! ! ",i-.j.f. i.l.. ;0 r ■".'■■ iKtjT To ^meche which IncoitVemences. it u afflr^ ,v : tea and f^ropojed. 0'( ;"i| IC.i l,Jv<.lV() ,.i .i |fj 'Mitli I. 'TpHat the Herrings that Arrive in Augnfi^ being more A fat and oily than thofc that come later , are moft proper to make Red- Herrings. -» 2. That thefc being caught at Sea,- fee immediately faked with the bcft fort of Engltjh refined Siltf, and if caught far off barreird up, fo as to keep for two or three weeks time or icfs , till the Vcflel can Arrive on the Coafts , or in the Thames, . \. . But if caught near, fo as to be carried on Shore within fix or feven days more or lefs , then they need not be bar- reli'd, but being Bril fifted in Salt to be laid in a lay , and Salt fifted thereon, and fo for more lays one upon another, till they become a Heap or Pile according to cuftom. 3. That they be luddenly put into the Deefe, and well or luffxiently Deefed , and they will be effedlually rcndred Red Herrir^gs, with all the properties of good ones. To wir, they will be well feafoned, comparatively frefh, red, fat, oylifli, foft and plyable, fo as to bend about the Fingers, withoutcracking or breaking. \ 4. Our Tarmchth Men may rather thank than rcpreivc Mr. Alcorne for thi Digrcflion, he did it to prevent tkelofs of their Fifliery, which may be fupplanted by one in Ireland^ where the Scotch Boats every- year carry away from Dub- lin about fixty thoufand pounds fterling for Salt and Herrings, as hath been made appear, long fince to the Lord Deputy and Council^ on which an A^ was prepared, for the Eftabli(hing a Corporation for the Hcrring-fifliing at Dublm ^ where and generally on the Goaft the Fifh being much lar- ger, fatter , and arriving fooncr than ours, are mor^ proper tor Herrings Red or Pickled ; and by reafon of their cheap- nefs, may in time certainly fubvert the Herring Fifliery of Endrnd : We now proceed to argue againft tremiiSak. .^. H J _ 5- Bay .1 '■M '1 ^ 1 ' itlj" ,;4^:»* 'i' ^8 • • Of Red-Herri^gf, \ 5. Day »^alt is improper to cure Flcfli withall^ becaufc in liine it renders the Meat dry, hard, dirty, rotten , and by reaibn of the Bittern in it, confumes the goodnefs or nutri- tnental part of the Meat, as moifture, gravy, 6ic. And this comes to pafs not only from the ill quality, but alfo from the overlarge (izc of this Salt, fo that about one third of it diflolves not in proper time, but continues fo long a diffolving, until ail with it, is almoft as Salt as Salt it fcif j Hence exceHive quantities of it nluft be ufed , whence great remains of it are waiied and found, at the bottom of the Cask, which is not fit to be ufed again, yet in the Pilchard Filhery is thrown by fok f$CO\)d and third ufes, but being once wet with the blood of t4|,e FiOi is contir.alIy wailiiig, near as much as if in ufc. Whence one Budiel of good Salt of a regular file , though one half dearer than Fretjch , will turn to a cheaper account. \.-.v..;i 6. The Dfttch Mariners returning from long Voyages, look fat, healthful, and fre(h Coloured, becaufe their Fle(h and Fifli is faved with refined Salt. Whereas on the contrary our Ma- nners feeding on Provifion cured with Bay Salt, arc-fcorbu- tick and incpmbred with acrimonious Diieafes. :t4 J ,1 ,. ■•'> Oh\i?tion,. 1 ) /:The Matters or Refiners may Alledgc, that Foreign Saurf may be clcanfed of three ill Qualities, Dirt, Sand, Bittern, that is, by making Solt upon Salt out of tbem, after the DwcAr manner jand that, for want of fueh Salts to Refinc,they and many L ibouring poor People under them (hall be undone, and that fomc parts of the Nation are too remote fiora Saltworks of our own> which Cfiufed their, undertaking.. XI. Anfvfer* .4-. A 1'. Foreign Salt may be had from our own Plantations of Ant f go and Jamaica, as alfo at thelHcof^^/, Tortudos,&c. for fetching, or very littie charge. •. ., [ 2. The Difcouragement only, but not the ExeliTion of Fo- reign is intended. To which it may be obje<^ed , To-what «nd (hould wc Trade in it then ? V . ^ , . -. ^ Anlwci^. ^ mi W' . ml" I J ArgitmeHts for Difcouraging French Salt^ &c. 69 Anfwcr, l\it Dutch Traded for many Ships Ladings of it yearly, not to fpcnd for their own ufc, but to fiirn fli Nor- thern C ountrics therewith, cfpccially Sweden^ wlicre it fecms by a late Gazette they had no Native > alt, but now of late have Difcovcrcd Brine-Springs. To proipotc the Exportation of it when here, a1I Duties levied on it ought to be Repaid. 3. Sfaniji) and Portugal Salt -beat to Powder , do not fo much either difcolour Buti;cr and Cheefe, nor confuroe the Gravy, Moifturc, and goodnel's of Flelh and Fifli as French Salt doth. Wherefore thefc Salts being better to Refine, and alfo procured in Barter, ought to have a Icfs Duty impofed on ihem than French Salt, whereas on the contrary tha*- pays but li. aWey Duty* and Sp4m(h2ind.PortHgal, is. ^d,r i 1 ' '■'■':. Th^ goodnejs of Salt made from 'Brimyraifed .•!;i by the Sun from Sea^L'tcjuoy^ pur^d and embody dby Ftre^ afferted'^/. ; . "'\ ^■- SUch Salts as are made at Lemmington at divers Works, and in Portfea Ifland^ on the Works of Mr. Richard At' come, and JMr. Pits^ iJ'. PortfmoHth it felf ftands on a peice of Land that probably V/as formerly an lAhmus, now an Ifland, of about feven Miles Compafs, being Banked on (hallow Places on..the Noith fi;'e, and^is called Portfea Iflandf which is entred by Land on that fide over a BriJgc called Poftbridge. n On the Eaftward part of this Ifland there is Land re- covered from the; Sea by aid of a Bank , about 3 Miles (torn Tort fmouth. " • ' , f Mr. Pi^j hath afmaller, but the more Ancient.Work therc- ••^h, Mr, Alcorns^ is a Work. on 80 Acres,, part of 300 Reco- vered from the Sea about the year 1666 .• And though all thefe Salts ( if there be good care and skill uCedinBoyliiig) may be alike or near al.kc in goodnefs, yet having had mo ft Experience of Mr. Mcorns Si\\t^ we fhall give it no more than ks due praife, and he dcfcrvee no lefs, for imparting the former Difc.ourie about, Bankirg the Ground. and. making ..: f Salt. n - I'll m \ I ll I i' t' It I ^,^ , 70 '. ne gooAntfs of Refned Sdk Jjferted, Salt tkercon, fit for aH Intents and Purpofcs, whicti.isjprovcd from the QuaiiticsiandEffe^s thereof. Jt br jY fM i..f ; jv- ^ .,.,,,..' Fir/f J //'om ^/;6' Qualities thereof. . but of this I expc<^ a better account hereafter. ^ •• ' i ' 5. How Well ft hath cured Bacon and Poik that was fent up tJO'Mr^ Bines', Metcfiam in AfChurch^Lant^ heth betJrt before iMirttiortediifrpagc 11. .: j,i - : . ; Divers Bacon-Men of Ktngflon and Z/^wrt, rhit ufed to fait Beef, Pork, and B&cor, with tJ^isSaltv sA&out tliree years fince attcfted the goodnefs of it, before a Cemmiiwee of Par- lialiicftt fbr the Fidwryv W>i«eof Sit ^Htmy Bbrd^ii^^ (^^^t" maWj ahdWf it were rttadftjt its gdoxineft-rtiigfit be' a^teftcd by fomcCook, and by divers Butter- women, Baftcrs, and a Oclugedfoihetji -■'^'' '-'•♦nilx-i tu.i mm h.-i\i.. lii-^, • .:.. 6. Beef hath bteti filted with it for an M'aJK^IftMa' Voyage, carrieduhithw, aftd at'id'MoflthBerld brought! v*ry good back, .whtreof four Hofgsfheads was SoM^to one M^. RobenPorth^ for a Barhadcs Voyage. 6f this onS li4r. PAf'ke is ready to give Teftimony when needful. , ^ . To Experiences Read's may h aided ^ why Fkfb - Salted with this kef tied Saltj is cured with lefs ....', Cafualtyj wiJl keep logger ,. at^d he more valuable ■ i f affd' aQcepiahky in hot as^ well ats ift- aold Climates^ t than^ that Cured with: French Salt or any other mt R^fiifeM r, -Y h IJ ( •,-! I V I. ) u> ill t^-.v!i/;!4rnco m 'j'lv; u c-ni 'r - X' of Salting and Packing, hereafter dcfcribed, the Brine makes the Salt packed with the Meat,, fcarch all places ncg- ltti^ed^'6^ h^|ly dry Mtlng. -Whtrtas-in:' tht ordinary or old 'itiiiihfedV'tRi:' thoiftttte of thfe'M^f artd Brntc nirtiii/ig away, ' * there I J li! f I m 1 m H i 1/ }\ i 1 1 ''• -»- ^ '» 72 ' ff goo^mfs of Refmd SaU 4jftrted, there may happen the lofs of Salt from many Concavities,' before it hath had its dcfired EflFe<^, although it lies tlH feme parts of it be ovcrfalted. And if one pound of tainted Meat happen in a Caskful , it will by the Bnnc be communicated to every part, and fo the whole quantity to thefenfeofUr.cL ling be rendred corrupt. 2. It will keep, longer, becaufc this Refined Salt is Balfa- mick, and free, from the Drying, Burning, Corroding, Mor- tifying quality, fo often formerly mentioned and called Bittern) the spirit whereof will diflblvc the Bodies ofAriimals, Vegc: tables, Mettajs, and therefore unfeparatcd (as it is in all Salts cmbodycd by the .Sun J caufeth Meat long faltec^ therewith to feem rotten^.and will fo fvcmbafc the beft Stall fed- Beef^ that Grout or courfe Bread will be more heaUhful andftrength-^ cningFood than it. - 3. That Burning Corroding Quality eonfumes the moA nu- tritive part pfth^ (Meat, namely the Juice and Gravy, and .fucvceding- in the room thereof, enftames and {Cprrupts the jBlood, \^enqe .^rii^u^ccimoiaQys humoyr^i s^ic) Qj/eafes in the Body* " " .;j'f'.7;,*ojj"'[ >'?>/ "j ' rl f-'^r: :''* ' -x-r-- - .- ' ' 4. Meat falted with this Refined Salt is more acceptable, / becaufc it hath its natural /inbifture/ its pridinefjze, proper Taft, and genuine operation, and is not dammag^dby much more Age than the longeft of Voyages can require , if kept eonflantly in good PickfCior dry Salt ; Neither doth Meat well fa- vcd with this Salt, grow very much the falter for long keeping. '^f\ ^^^ Ji to Fijh. Firft Herrw^.'y':''-^'^- I. *T^He Royal Fiflicry Company have ciught fomethou- rv 1. fands of Barrels, and falted them at ^ea with this Salt, the greateft part of which were fold in Holland ^ by Mr. Fanfer of Rotterdam^ and the reft at hoipe, ajid npm any , of them were yet complained of, as ill falted or cured: Yea rbeing falted at Sea as.foon. as caught, with that liule Blood they have, do no^ Eat near folalt as tfiofe falted, and'repackt . with Frewfe Salt. . , i ; 2. Mr. Bingloi,^, Meich^int in jihchwrch-Lanrj- p^t.fon^ ^IJS^iings that w^jf^^jcj^^ht^-.^^^w^,,^ oi^ %^^^.^ A' : in -jts—iwti^wi li I ' Ihe godnefs of Refined Salt JJJerfed, 7J in M^ following, which carried the Right Honourable the Earl of Carlifle hrft to Barbados^ and afccrwards to his Go- vernment of ^^wi/c^, His LordOiip tailed the Herrings near the Barbadoes and liked them fo well, that he was pleafcd to give an account how well they proved, and to direct his Secretary to put him in mind to write to his Majcfty to give cncourygement to this kind of Salt; part of the Herrings were carried to Jamaica, where after 6 orfcven Months they were fpcnt by his Lordfhips Servants, and were as good as any what- focver,andefteemed a Rarity. An Obje<5lion was made at a Conrmittec of Parliament , that no Salt whatfoever would prcfcrve Herrings and Cod for above fix Weeks time in a hot Citmate ; But this inftance, and confidcrablc quantities that the Dnteh formerly Shipt off to Brazile, and thoufands cf Barrels of fplit- Herrings and Mackarel yearly ^hipt from New- E^jgUnd to the Barbadoes^ and there fometimes kept two or three Months before fpend- ing, and Berwick Salmon that kept good to the Eafl- Indies , area fufficient Anfwertothc Objedion as to both forts > in regard Herrings require a better Salt than Cod. 3. The faid Mr. Bindos kept Herrings two years, ending at Michelmas 1680, that were caught by the Royal FiQicry Company, which fo long after proved moft excellent good, tender, and not over Salt. At length his Maid thinking that her Mafter did not regard them, gave them r, vay to~poor People, having no precept to the contrary. ' hs to (Barreld Cod. ^ i THat which the Royal Fifliery Company caught at Sea » they faked with this Portfea Salt , and fold moft of it to the Fifhmongers Company, who will .ttteft when it is need- ful, that it was as well fattedy white and good, as could be expelled, and defired the Fifhery Company to ufe no other kind of Salt , which they would not be dtawn to, albeit they might have it much cheaper. Arguments for the Encouragement of Englifli Salt^ and h'mdring the Expence of Foreign. I. TT will Employ multitudes of poor Labouring People, X in Recovering waft Lands from .the Sea, in Baaking I ^ or i-f' m I I ■\ 1 h' il 74 JrgUfnents for Encouraging the MiMUfaSiure of Salt, or EncIoHngthc fame, in making and boy ling of Brine, where^ by they beconic Confumptioners of our Native Commodities, and be enabled to pay Taxes towards a neceiTary War if fuch fliould happen. Whereas, as the Cafe (lands, thoufands have quite given over, or Work but half the year, for want of Vend, and by fuch means are forced away to the Plantations , live on the Alms of the Parifli, or are compelled to Beggary or worfc. 2. It will Employ many Smiths, and confume much Iron for Pans and Grates. 3. It will Employ many Carpenters, Smiths, Brick-makers, Brick- layers, to Build and repair Houfes and Furnaces, and to make Carts, Barrows^ anj Cribs to remove away and (lore up Salt in. 4. It wiU Employ much Shipping and Mariners to fetch Coals, and to tranfport Salt, and confequently increafe our ilrength in Mariners and Shipping. 5. It will Enrich the Nation, by preventing the needlefs carrying out of Money, to pay for French Bay Salt , and other Salts, which formerly in time of War in the years^ from 1627, to 1630 V was fold here from Eight to Ten (hil- lings a Bu(hei , whereas our own being a Native Commo- dity will be always at a moderate price. And albeit it (hould be dearer than Foreign, yet as afbrcfaid a much lefs quanti- ty will fervc to better purpofe. And both then and (ince many Ships went yearly in their Ballaft to fetch Bay Salt, but of late fince we obtained a good and cheap Manufaaure of our own, it is fain to a very low price, to wit, 10^. or i2■ 0/ Mount Hecia /» Iceland. ' '77 to fee and afcend Mount HkU^ travelled for two days toge- ther over Mountains craggy and unfrequented ways, and when they were v^'iihin a League and ahalfofit, found the Ground all covered with Aflies and Pumiceftones , over which they were forced to March towards the bottom of the Moun ain, the Sky being Serene , and no flames to be fecn, they took a rcfolution to go up it, but the Guides infomed that if they paflcd any further, they would run great hazard of fink* ing into the holes the Fire had made, fiom whence there would be no likely hood of recovery. - - ^ s ^ However he and his Companion Marched over the Afhea and Pumices, ( mid Leg deep ) towards the Top , where they faw a great number of Birds flying up and down as black as Pitch , and they were Ravens and rnltnres which build there* Being got about half a I^eague up the Hill, they found it begin to tremble under their Feet, and heard a ft range Crafh- ing and Rumbling within, which argued a Hollowneft, and gave them no little fear of finking into it : At the fame time round about them they perceived great Chinks^ out of which Flames and Sparks came forth , which were noyfome and ftunii like burn'd Brimftone, which frightned them fo much, thiat they got back as faft as they, could , for fear of being Swallowed. Being got about thirty paces back, a Cloud of AO.es broke fuddainly out of the Mountain> ( fo big and thick it oblcurcd > the Sun,) and fell upon them in fuch manner, that they could not fee one another : but that which frighted them themoft, was to fee every moment new gufts of Fire and Aflies break out frefti and fall u^ronthem like Hail, with a continued noifc and rumbling under them, that their fear added Wings to their Feet. .,;. : .? '//in ,-a^t^{trj'- "::• :.;■>■-' ' * " • ■ ".; "■ " They have hot Baths on the Wefi fide of the Land, parti* cularly one 17 Leagues from Snow-Hilly in a Harbour called Lowfy-Bay^ whith iflues from a Rock, about which they ufc to make a Mound or Pond of Rock, Stones, Flags, and Earth, till it be deep enough for a mans body In the Phihfoflmal TranfaSiion^ N* lO?, J>t.PaMlBi§rfte- nins refiding in JveUnd infor.i s us, that they abound with hot Springs, of which fome are fo hcitj that in a quarter of an hour they wiU 'fufEciently Boyle great peeees ot Beef, which is thus ordered. They hang Kettles with cold Water over them, in whkh they put the Mtat to be Boyled, for fear of .cither Burning or throwirig ifp the Meat, by the fervent and vehement ebullition of the hot Waters.* Thefe Waters do harden and petrify about the brims of the Therm; t) '■r „ Arngreim Jmas, one of the Writers of the foaall Duode-f cimo Books oitlled Repuhlicks, whereof there is one for each Kingdom or Government, gives a much larger Defcription of it than is to be found in any Atlas^ where the Reader may meet with «n Account of the time, when it firil came to be Inhabited by the Ni>rWigians^ which heaiflcrtsto be In Anno 874, and was afterwards repleniflied by the Dams^ «ndcr whofe Governmet and Religion it now fubfifts. . . ^ * • • The JjlAnd is well Peopled, but the Inhabitants live only in the Valleys and towards the Sea-fhore. hi / 1 Of Iceland, , j^ Their Dwellings cfcfcrvc nor the name of Houfes but Cavcs> contrived: to avoid the vehemence of Winter, and are com" monly made in theVallics at the feet of Mountains, over little Springs or Currents of Water vt^hercwith they abound ; the Walls or Sides are made of Stone, and Recks 'ivith Flags between them. Thi i'K may be faid of their Churches, The Ridges of both a|.^ .ir but a lictle above Ground, are made with Rafters and Boards, and are covered over with green Turfj Neigh- bours feldom have their Houfes Contiguous, neither are there many of them as one may fay in a Village together , yet the Kjibitations of fomc of the Gentry arc Wainfcotted within. Of the Inhabitants, . » ) THey arc a Iufty> comely, aff ble People, accounted fin- cere in their Dealings, addi^ed to Learning,, hrving three Univcrfities ffuch as they are,) and divers of them have Travailed far 5 They are long Liv'd, Healthful, their Drink and Food being but mean) as we iliall hereafter intimate. The Difeafes they arc moft fubjeftto, are the Choi ick and Leprofy, they have no Phyficians (as not allowable by Law) faith Feumier in his little Ctography, Some few Chyrurgeons they have for the Curing of Wounds. .,; , . Much of their Dyet efpeciairy in Summer-time, begets up- on them fuch a filnae, LeproTy or Scurfy as peelcs off after changeofDyct in Winter* . ^ Of the Weather^ 'jrr:.. THe Aire is healthy all' the year fortg. y tfic changes of^ Weather are uncertain, nor do they fall out according to the four Seafons of the year, fometimes it Snows as well as Hails in the middof Summer, and the Winds blow, now and then mofl furiou% in that Scafon* * « Though \ \ ?.!»' 'I H f i (li • V I i^_ J. ■ 8o Of htUnl^ Though the Weather be (harp for eight Months together, yet molt part of the Winter the poor.Filhcrmen that cannot purchafc Boats of their own, (on which account they are in great Bond, gc to their Employers Fi'.li in the Harbours, yea and fome of our Tarmonth and North- Sea- Bouts Fifli there in the Winter-tme in December and January^ crc And make two Voyages in a ye^r. Complaint thereof being made in Parliament ( as Deftru^ive to the young Fry , ) be- got the following Claufe in an Ad 16" Regis, Car, 2, Chap, 16, Intituled an Ad\ for Regulating the Herring and ather Fiperies, and for Repeal of the ji^ concerning Madder, via. And for the "better regulating of the //Z^cks, Swans. , •.-.'..U'-i i-'y'f Of i :'.Oii A /- of Iceltftd, «v y-.r. ^ 8 1 T ';;■ Oj the Commodities they want. ■:. 1. ^npHey have no Coals, Wood, or Trc-s, for Fuel of JL building. Some very few >^a'loW5: and Birch growc there, but net cbovo half the height of a Man . 2. They have no C orn or Grain whatfoever, confcqucntTy ro Wheat, Barly, Oates, Peafe or Bcanes, confcquently no Beer J fomc few Berries they have callc.i Afhberrics or Anbcrrics. 3. By confcquencc (as 'tis likewife moft certain upon Evi- dence,) they have noSwine, Hogs, tior Poultry, confequently no Hen Eggs, albeit poflibly fome few Hens may be kept upom Corn Imported by the Gentry. '^ .. 4. No Hemp or Flax, confequently noLinnenr 5. No Salt, Glafs, or Metal, confequently no Lead, Tin, , Iron, or Copper. 6. No Fruit, good Roots or Flowers, except Dafies and Cowflips. 7. No Towncs, Markets, Tj:adcs, or Shopkcqpcrs. V T^ow thefe being their DeftBs^ ive fl)all Ex^a- tiate in fiemng hew they are ful>j^lkd» 1. 'npHe w.'int of Coa?s and Fewe! is fupplied by Turf, JL which they have m abundance, Cow Dung, G^c The want of Timber is fupplied by great quantities that drive a Shore in BUchbay, and on R^jg and Langlies Poimi^ t&n the Northward moll part of the JJlandy conceived to come from rn JJUnd called the Groyr/e, and what more they want is Imported. 2. Their Drinl? is Milk rangled with Water, In Wii^ter time they src forced to drive their Cattle into their Caves, and there fodder them with Hay; and many People b.irrel ux) Milk for a Winter fupply, when the Cows can yield but it- lit'lc » . ', :i-i ■i k %.\ -\ -i -» I, .III W>ii "'' gfl of Tcttanc[. little, for before they arc driven cut into Pafturcs they arc almoft farailTicd, and reduced to exceeding Leannels. They feed on the Ground from Afarch to Midfummer^ or longer before they arc fie to Sell to fuch Ships as Arrive^ The l.]hab tants kill them not tjll about a Fortnight after Michaelmas^ and then cutting the FIcQi into Collops, the Fiofl: will favc it, and thcfe they alfo Smoak-dry in their Caves or Steves for Winter-Food, which is good Broyled upon CoaU. When they Broile them they Butter them , and indeed Iceland affords incredible plenty of Butter , as is mentioned by OUm Magnui^ FoHrnier, &c. which they crowd into large Fats and long Chefts without Salting it , and it will have many Colours like a Rar >ow, our Seamen think it not fo good as Kitchinftui^ Some few Chceii ^':mi$ :hey make, but I do not hear of any Chcefe. Moft of their Sheep they iooJer in Wintertime, in other Caves adjoyning to thofc they dwell in, and fomc of their Sheep and Horfe make a mift to live upon the Gra's^ unJcr the Snow, and the Coralline Mofs called MtifcuS' JUarinHrS. If a Shecpe, Cow, or Bullock, die a nnural Death , it is^ accounted Venifon, and I am informed, that fomctimes they take out the Guts of a Co'" or Bullock, and leave him (land- ing in his Skin on his Leg^, ^r propped op in the Air or Frofl all the Winter to be Eat the next Summer, and this is ac- counted a Rarity, becaufe it is an Adventure, in. regard of Bcari that come over upon the Ice from Greenland. .'i I . .-ri;.<, \- ■A , >,i)\^-y'r Of their fi/hing- fv ! t • THcir Bread is Cod caught in Winter-timCi anddrycd in the Froft, commonly called Stockfifh. In the Summer-time they catch mu.h of it, wherewith they, mkc moft excellent Haber dine, after the manner of Poor Jack at Newfoundland, and out of thefe Commodities FleCh* Oyle, Wadmall, and Brimftont , the King of Denmark^ raifeth a ilonfidcrabJc yearly Tribute, keeps Officers on Shore to Col- *- ' <- r „J|r*»i.*^.jj»it!%«Hl*9**^<»^*'-' "^ >J~.w^ ■ ^.^^_«» 'S.V **--*^ ***A« " fi'^ j r" »■ ■■ I «ii^' — -■^^'"'^'"""^'•T""'*"" of Icelani 8; IcA it, and yearly fends 7 or 8 Saile of Ships from 60 to 100 Tons, to Wacklingford^ Weflmonyy Jreford^ and other Ha- vens to fetch the fame, and to keep ihe Inhabitants from trad- ing with the Subjcds of any other Prince, which they can- not do, but in fuch Harbours where thefe Ships arc not, and there Wheat, Barly, Linnen, Salt, Iron, Tobacco, &c. arc good Commodities to put off in barter for Wadmoll, She p, Beef, &c. Sometimes notwithftanding where chefc DMnifli Ships are, fome of our Shipping may put into fafe Harbours to avoid Stormes, and by leave of the Commanders, may barter fome Commodities with the IJlanders for Prov fions. Our Fiflicry there is faid to be reftrained by the King of DenmArh Grant or Patent , to be no nearer the fliorc than within fight of Land, yet multitudes of Fifhcry Vcffels, both of Strangers and EnglifhFifh there. The Dutch notwithftanding have the Priviledge to Fifti in fome of their Harbours, for Grampafles ^ nvA Diibarta^, which is a baHard kind of U hale. Their Bread is alfo another fort of Fi(h, ca'. '^ i.J 'i! wa. * r. K .»fc^.*- ,- ^T^^^sss-'vsmM. ^- 4=> . J, ' ' Of Ictlind* A Sheep that naturally Dies, or is frozen to Death, i, cflccmw cd a great Rarity. Lirncn, the bcitcr Ibrt have in barter ; The geiicrJ Employment of the People is either Fil.ery or the making of Wadmoll, which is a cou.i'e fort of woollen^ Cl; th, mad,' of thcir.Shcepes Wool or l-fair j Of whxh Cloath, they make Gowns, Coats, Capps, Mittin^, and other we.. ring C'othe-, fold by Slopfcllers to Seamen and Eifhermen, Bit Breeches, Bootj, and Stockins, they makeofthc skim of the Sheep, the hair being fliaved away. Alib their Garmcn s next the skin and their Bedding is made of Wadnioll, which in the wearing, in their Ca.ves , proves very hot, and breeds abundance of Lice and Vermin. What other Commodities they want, as Salt, Iron , Lin- nen, &c. they arc commonly fupplicd withall by the Da/.es, wherewith their Earors and the better for 5, or Gentry., liva fplcndidly. The Dyct we have been difcoiirfing of , though it fecms uttj leafing to our Confiitutions, yet 'tis better than that of th© Northern Samojedsy whom Martinur tells us Live in Sun)mer- timc upon Bears, Wolfs , Foxes, Crows, Eagles, and other wild Creatures, which they Hunt firft, and then Eat in theii\ Cabanes broiled upon the Coals, and fubfift in the Winter upon nothing elfe but FiQi dried in thc'-un in Summer-time, unlcfs by accident they kill fume of thofc Bears who (having nothing left by the Snow in the Fieldr,) come home to their Cabanps to devour them. Horfes they have to carry Fifli, Flefli, Turf, &c. up and down» on thefc the Women ufc to ride crofs Legg'd to Church, a^ter the cuftom o{ the poor Country W^omcn of France, Hawks abound in great plenty. - Alfo Eagles ready to prey upon Children, whofc Parents' m prevent the danger, cauPc them to wear Bells or CollairS' of Bells about their Necks. Alfo little Shock-Dogs there abound, which are faid to be the Whelps of ordinary fmafl Bitches, lined by Foxes that come over on the ke- hy -r ©/? •*'JS«w^''*'*'3fc- \ Of IccUndt 85 Of their JSfditia and Coyenimait, THcy have no other Militia on ihc JJland, but only one f^orty on the chQif of the mjImony-JjUrjds, en the Weft SoHtl>Wefi fide oi t\\Q ]Jl»nd, 10 Leagues from the Merch- ants Ford And, with 12 Iron Guns in it, and there their Cow t» arc held, and their Bi'>op keeps his Rclidcncc. As to what follows about their Government and La wci we take (torn Dithmar Bclfkins md Arngreim fonas, which are the Authors as^ yet of moft credit, and arc cited by Phrch^n in his Pilgrimage. ' The Govcrnour ycaily on the zpth. of June according to cuftom, meets with the Court of Jufticeconriftingof 12 Men appointed for- the Execution ©f Juftice called Uchmaders, who being afTcmblcd , each of them bath a Eook in his hand containing the Laws of that //Z.W written in the Vulgar Tongue, Accufation and Anfwer being macle> they go apart to confer of the Sentence, and proirounce. it: Thofc that are to die for Murder or Thefc are Beheaded. Their Grounds being- farce otherwife divided than by a low Ridge or Wall, of Stones, Stealing of Cattle becomes a fre- quent Criiiic^ The Funifhmcnt for the meaner fort of Crimes, is to mark the Criminals in the forehead. The Country is divided intj Diftrias or Divifions callcJ i^cppagofries y where 5 Men are chofen and cmpawrcd to ^Ct jayntly like a Bench to put Laws in Execution. Divers Laws, they have to prevent Beggary, which may be divided into three heads. 1. To prevent the reducing of any to cx^ream and fuddain Poverty, through their own faults* hu>nanitH6 loejnetido. 2. For raifing ColleAions to relieve Lofles fuft^iined by Fire.' ■'.. ; ^ ^ »• ^ . 3. About Almcs.. IkVfei ..aF-i.; \itump 9 16 Of Iceland. I,' if ^<' H ) V I I t , 11 Laws of the firjl kind are. 2. 'T'Hat one born of beggarly Parents and fccking his X Maintenance from door to door , (unlcfs D ifeafed ) ihoold not be capable of holding an Inheritance , till three years after he hath deferred the practice. 2. That fuch as have brought Poverty on themfclvcs tho- rough their own faults, (hould be lawfully gelded, albeit with danger of their Lives, lead living from doore to doorc they might beget Children like their Parents, that might prove a Burthen to the Commonalty. 3. That rhey fhould have noRcleif, according to that of the Apodk y 2 Thejfalofiiam^ c. 3 v. 10. He that Labonreth nor^ let him net JEttr, neither (hould they be entertained in their Houfcs* Lam of the fecond kind. I ■ - • " ,1 . ■. 1. I^JObc to enter or fettle in a ^effagogie^ wirhoot leave i]V <)nd proof that he can fudain bimfelf and Family without begging. 2. LofTes fuftained by Fire to be valued, and the Rfppa£ogie, by a joynt Colki^ion to make good half the value. 3. And if a Man lofeth a quarter of his Cattle by the Mur- ranor Rot, half the ^aluefo lofi to be raifcd as before, but this not to be performed above the fourth time. Lawcs ahout Almcs. i.V.i 1. QUch as arc poor through Sickners,Agc,or other Cafualiics ^ not in their own power to prevent, are to have Alms which are either private or publick. The private Alms related to the ma'ntaining of the indi- gent by their kindred and Relations, if of Ability. • a. If P k t:C V — ^■^. '■» mi ■■ ■ of Iceland. » 2. If that failed, by the Reffdgpgie. Purfuant whereto have no Beggars in People paft Labour or rather from Cave Months more or lefs «f7 they were to be miintiuricd in common our Maftcrs of FifhcryVcflTels affirm they IceUnd^ that they have often fern Aged fcnt on Horfe bvCK from Houfc, to Houfc, to Cave , to be maintained there three as the Quorum of Rcf^ngogies appoint. ! '^M a: .1' of the Icelmd and North-Sea Fijhery. \"}rJi- ^u(^^ v.>;^'Pt_- OV the Cod there wnght by the Inhabitants in Harbours or near the Shore, rhcy make either Stockfifh or Ha- berdine as is mentioned before in page 82. Our fclvcs and others that have only Licenfe or Privilcdgc to Fifh off at Sea, fait it u? in Heap, Mud, or Pile, as they call it, and this fort is commonly ufed for the Vi^ualling of Merchant Men, and in the Reign of King Charles the Hrft, was alfo ufed 3 days in the Week for V.cflualling the Navy Royal, being a fort fmaller and cheaper than thofe caught about Shiteland ox i\\t North oi Scotland. • i*^ ' • '^ The price then allbwed the Viduallcr for a fiz'd Cod, to- wit one of 24 Inches long, which ferved eight Men a Day for whole Allowance, being fcven pence, (in a Proportion of Harbour Vidluals) and eight pence three farthings in the Chan- nel, or Visuals to be fpent to the Northward of the Cana^ rit4, 'or Nitrth Latitude of 27' , and Nine pence half penny in Visuals to be fpent to the Southward of that LatttHde^ and this was a dear rate in Comparifon of what they may •be had at now. The manner of Catching is thrn^ ! -.W AFifhcrman hath a tine of 96 fathom length or more J wth a Lead at the end of it called a deep Sea-Lead, x>f>abom 6 or 7 pcwjnd weight to fink it, above which is a crofs-Stick called a chop- Sticky with two Lines andhooks at tbcXQ with bftUes. The- >*i.M •• 1 'I • k *,^j^*<>^£'?!''*'*'»'-'*^j5*'^ fi.3a«¥A.V.i.i 9 ,-^- . ..*^^^=Jl 88 0/Iceland md North-Sea Tifljcry, .^ The Cod arc a ravenous fort of Fi(h, purfuing Hcrrifjgi or any fmall Fi(h for their Piey, are baited at certain feafons on di:cp Banks \ at other feafons retire with Herrings as lis b Icivcd to the greatcl\ profundity of the Ocean near them. They will bite at any Bait eiiher Flefh or Fifli , and ihc re;t feeing one hath fpci will follow.- part'cu'arly this Sum- mer one Mr. Robert Payne^ Mader of one of the Company^ Doggers , informcs , that ' finding no Swimmers) he ba.ted and caught one Cod in po fathom Water> and with him mak- ing more Biitcs, he at lalt inticcd the Sholeby degrees from 90 to 40, 20 and 10 fathom Water, where the f ih were X>!ainly fcen, and were fo greedy that they took i6oo in a day, and might have done more, if they could have dreflcd and cured them, the manner whereof here and dfe where i$; The Cod being haled on Board, they arc l.id upon th« Decks in the Vcffcl, (ox may be on b ards or Tables 5 ) One Man chops or wrings off the Head throwing it over- Board, and enters a Knife at the Navel, rnd cuts it up to the Throat and downwards, taking out the Guts, Garbidge, and Rows, to throw away j as a!fg the Livers to rcfcrvc in bar- rels to make Oyleof. - Another, the Sp!ittcr, takessoutthe back bone, and liys the F*(li open to the Tail. Then they fait them , and lay them Nape and Tail in a Bed on the Deck, as faft as they can difpatch. The manner of falting is, a iMan h.th a fmall falting Platter that may hold about a quart, which he difpcrfeth chcifly on the middle or thickeft part of ihc Fifti, from whcnc-c it runs ofFon the Tail ardthinncfl parr. > And when one lay is done, they pile them up in their Ho'ds, and proceed to another, making in the middle of the Hold, the c ujfe of Fifh higher by two foot than on the fides that the Pickle dcfcending may fall on the fides. ,> . J « . . -A CfOyk tnjje of Cads LiVcrs. ? -. -'■fyfLr'*''- frSBSii*.' nr He Livers being barrell'd up, three barrels of their own .11. nature without any Artifice, yield one barrel of foul Oyle, the which is thus got, let the barrels (land 48 hours , ai-^- -.-- of North-Sea Co^. S^ on tlicir Heads. and the Oyle wiH fwim at top, From whence it may be ktechcd with a p6r, fo long.>as the Oyle may be taken off without Blood, which, they pu^iittto an empty bar-» rel, let it ftand fiK hours and then fcum it'off, and there will be left about half or more in blood and Guts. • * "^ ''J ^' H ' i^^ The Remainders or Refiducarcca'lcdbluhbcr-Ltvers, when brought home, or to a convenience for Boy ling arc Boy led up, and 7 Or 8 barrcli of Livers may y itld ont barrel of Oyle.- Here we may intimate, that the Fifli it felffeparatedfroml the Bones and cut into pcices is called Blubber, and all great Fi(h or Sea Monfters afford Blubber for making of Oyle. Eight barrels arc reckoned to a Ton, formerly fold for 30/. but now not at above half the Value ; this O) le is ufcd for Lamps, as alfo by Curriers, and Ship Carpenters, &c. And for this Irtformation I am bcholJing to Mr. Jofefh Fifier, a )4aftcr of One of the Doggers belonging to the Royal Fifli- cry Company. : ^yy ;•: '- i; . r-n:-: ..-:-'' r B • i-' . ■jlV ;/ Green fip7 or. Cod unhArrelleL: *\3; 2;-!.r- THcfc arc alfo caught iri North ft a Veflels, which Tet out about ^ril or May^ and Fifli about the North oi Scot- land^ or more NorthwArdlyi till the end of Ju^nfi. When they are caught, they fplit, and ufed to fait them I. with Buy Salt, and lay them in Heaps or Piles one above another, with Lanes of Salt between each, and fo fill up till they have a Lading, if they can. . ^fu^ 2. They bring them to a home Market, and fell them to the Fifhmongers, who Salt them with frefh Salt, that hath not been formerly ufed , to keep them cool and from Wini and Air, as is pretended probably in cxcufe of the ufc of •bad.* alt. As to their Quality, Many c( them .'^tink, for 'tis a certain Maxim, that if Fifli or Fiefh be not well cured and falted at fifft* they cann t be recovered, and futh as do not Stink, are not very -acceptable at home or abroad, by reafon of their Dirt and ye low- nefs which the Bittern contributes to, as alfo mortifies ;nd corrodes their fubftance, and that more fpecd:ly in a hot .,than a cold Climate. . X " L And \ . 4 'ill ' i. ■>•*-■*»* -v^. y ■ ■i'J*.-*.^.; -^ '- f f^ : Gf Grcett-fifh. '0 AndS«)t-Iifl» thoi ordcre^fy 'tis grimctsd will not keep abovt fix Weckii in » hot CHn1ac«v Yea mairy VdHtitt or Ladings. of ifi have fiicqucfiKl| and iittdy mifcftrrtti at Borne, assny ht cafily plEovedby Iheatteftatioiiof the Fifhmoiigttrt. Much both of this and /rtf/4;f<^ Cod> chat is bfought home in jifyiiitt^Mgit^y haeh the Salt wafhedout, and being dried In the Suff and the Wind, is called Hiaberdine> after the man« ner of making Poor- Jack at NewfcnndUnd, of which more hereafter. ^ Green- Fi(H, (,ali4s Staple Fi(h a? they callit^) cored with a good Salt proves excellent, and the FiOimongers aUedge, it exceeds barreld Cod in goodnefs and cheapnefs, m ^ fioc as tc^this Aflertion, I cannot tell how to ^t€e, m* \th retrained to the Summer-time, at which tiffltf indeed if Cod be but once falted and flaplcd, the Pickle and moifture fUn away^ whereas if but once fajted and batrel'd up, its poffible the heat may caufc the moifture to impair the Fifh, but in Winter-time« Cod flightly falted, and after a few days repacked with frctli Salt> hath proved mofl defirable , white and firm,thel>/ifr^ both in Summer and Winter barrel up all they falt^ This Summer, the Royal Fi{hery Company brought in 80 C large FiO) in one VdTel, which were fold at 20/. the Thou* fand> that is not above a Oroat a piece, the which were or« ^ered to be cured with Sfonifli Salt^ the Company being in- duced to ufe it for thefe Reafons. 1. It was«faid to be cheaper t/ianP«r//• - .. ^-jJif ■^r"'^ - •^l^pBti***-*-*'"'*****' of Sdmon^ r^ 4^ ^ .^. i J ^••■"i^ A Narrative how Salmm is Cured at Ber- wick, imparted by Mr. Benjamin Watfon , ' Merchant. , ;,, .^i V . i • •I.J. i. ^TpHeyarc comironfly caught from L^iiy^dAy^ *o Mkhttel-* A tnM» either in the River of TweiJ^^ot wMn three Miies oriels offafSeaQgainAj^f^nrfdi^. 2. Thofe caught in the upper part tsf ^e tltvdr, arcforth*. with brought on HoiCebatk, and tbofe at the lower part t1iiereonnBotts,tair«rwf(rj^, firefh. 3. Then they aie laid in a pavM Yard, where for curing ihere are ready, 2 Splitters, and 4 Wafher^. 4. IheSpmtieriB ioamcdiateiy 4plit them, beginning at the Tail, and fo continue to the Head , clofe by the back Fin, leaving the Chine of Salmon on the under fide ^ taking the Guts dear out, and the Gils out of the Head , without de- facing the IcaftFin .• And alfo take out a fmall Bone from the under fide, whereby they get to the Blood to wa(h it away. $. AftcrwarcU the ftfli is put into a great Tub, and wafhed outiide and infide, and fcraped with a Mufclefliell, or a thin Iron like it ; and from thence put into another Tub of clean Water, where they arc waflied and fcraped again, and from thence taken out, and laid upon Wooden Forms^ there to lie iind.dreyn4hour-6. ^ -^'^ ^' :a. :5:>-' ' c 'j . . ^ ' 6. Thence they are carried into the Cellars, where they are open'd, or laid into a great Fat or Pipe, with the Skin- fidc downward, and covered all over with French Salt, and the like upon another lay, and fo up to the Top , and arc ihcre to remain fix Weeks: In which time 'tis found by ex- perience, they will be fufficientiy faked. 7. Then a dried Calve skin is to be laid on at the top of the Cask, with Stones upon it to keep them down ; upon the removal whereof, after 40 days or thereabouts, there wiH appear a vScum at the top about two inches deep, tobefcum'd cjF or taken away. ,^.. .. .,1 ' L 2 : • 8. Then . , ■' .'» . ■ ■ - ... ■ii\ H ■ I f ' / 7 -.£:■, ). S.'!,^^ \Af 8. Then the Fifh is to be taken out and wafhecl m the Pic .Ic, which being done, they arc to be carefully luld in^o barrels, and bcrwixt every lay, fo much Sale fprinuled of ,hf? remaining m^' ted Salt in the fats, as wjll keep the*.: from O-icki'ip^Aog^bttV.J Aad afcer the baricl is one o-ariv^r TmH, CO be lUmpid or. leaped upon b^ a Yp^u h of abojit jyycari t)id or thereabouts, being covered with a Calves-skin, the {ike at half full, and alfo when quite full. . p. Then a little Salt is to hz laid at the top, and fo to be headed' up; and then the Cask is to be hooped by ithc Cod- pA^^I\4J?l0WntiU:itl?(;t£t^ /::,:. .. lo. Then a bunghole ip.fectpi^dft -in the middle olfthcBar- j.el) about which i& to ^e put.a-Huffor.RoUofClay, to ferve as a Tonncl, whereby frcq,uently to fill the BaBrel with the Pickle that is left in the Fat, Whith will caufc the Oyle td fwimj.w.hieh ought to , be frcquiently (cumM otf , and fcrves for greafing of Wool Afld^thus ^ft.er; lO or 12 days tQ-'o€, bounged up as liifi^cic^ly curec), and fi{ for Exportation, -v '■' • "' Obfer Vat torn on the. former Meflpodl / ,:\ ' .rr I* /,4 ; ,/, .11; f • ♦ '-x^ > . *, «f * ♦ . -, ••» f 1 f d;:-? !' 5-, ' A Rticlc.,A,Biufh.is,fi|tjerio^#T|cgu|ri4ftirandiS. Sponge Jl\ for the iniide. 1 ""t ' r Li .';.'- ; 6. Article. They n^ay be falted but. onec, as Ccd ib falt^d, or they may be Piled as I'i'chafids >. and the Oyle that way 'ii^ay be fayed, ,r7r;-.)o A' /-^qu bi' ! lA*i ^li^o ir.'hi:- '. J J 10. Article. Tis convenient to T:; ^^^y thcig with aPicld^, and we reckon the Filh is bcftr c; rca ^ 1 its Oyle; Ifinor^ it. will rife and may be fcum'd off thougn but once faltcd. Salmon failing, or much. dccrcafing this year atZ?fnv»&;, 'tis not araifs to intimate wjifije there ij Plenty,, to. wit, the River Do-vy, or Aherdowy^i ir) AUrianeth pire ^ an.i fcycriil other l\iversfaiih Cap:. Lloyd. ( an cmiacnt PT7/cfe Gcn.t. 'v[\ a Paj-cr imparted to Purliament Men,and the Fiflimv ngcrs, j afford vaft quantities of Salmons.hiinfclf having tinkcn^big and little, ip thr celioura time above fix Score,\yhiwh h?,*averrs, to cncoiiiagc »oC .i5Avlcrrw,r.injgof a Salmon FiHicry there, &c».^'}. -r';i' fr ^-^ - r J JS I. ri.. O F i-.v ■? \ a \0 jJiTIi:;. i."J ; » ,: l^I I^E WFOUND LAND ,^ •' .[ rvn ,^_ t - .^^. U'" . p» , •- ''t FISHERY^ /J 7 ,ian i.ii-.' ;iJ.K:''t.r .i)i) i t J , a^ J THat fort of Cod that is caught near the Shore, andonth'c Coaft of Newfoundland and dryed, is cal'ed Poor-Jack: ' Our Vcflels fet out from Dartmouth^ ?lymoHth» and many 'dfchci* places about the beginning of March , and continue Fift- - 1ng^«ill the Summer, and give over about <4//cW/w<«^. "' The manner of catching is the fame as of /c^/^w^, and other Cod fave that hci c, it is performed in Boats near the Coafl. Iha Trcatife called the Golden-Fleece, we read, that three Men at'Sea'irt a Boat, with fome Men on Shore to drcfs and dry 'the Fi'fft', *«/iH in 30 days kill betwixt 25 or 30 thoufand , 'Wihich -With the^Traiii-Oyle are worth dbout 120/./ '*,:.,' When the Shallops or FiChing Boats are full, they "carry the Fi(h oh<' Shore, to fueh place where tuce is a Sragc or open Seaflfbid to- the Sea, where they place the Fifti like {heafci ^ f »GorTi,iwher* b^ing prepared and faked for 24 hours tmc * -jm^ 'KliVif(^ iW'fame wafhed out with ^ec> water , they, r ': taftictifbrtfe'and'espored upon the^ Rocks, oVthe'SirdtotHc "Win>i and the Sun to dry ;, for performing v hereof a tern pfe* . , mt Wiri'dy feafon \i befts they turn them ' lix hours which they offCiv refear, and in the Nig t lay the Skin fide upper- in69t \f#avoiid'Mv^irturec, then they Pyle them- dp, arrd'^a . Wi«M Qftfer>exjiofe them to the Air again, and after fixd^^s -j^i^fs'Phira* 'divers times, and then being 'fry, ate hiid up'iu Heaps or Piles in the holds of Sbipa, as well cured^ and fit for Market, either fo- prefent expcnce, or for long Voyages, ^arid is much ufed by the Frcfich and Ufariiard for that purpofe. Ia\ • c ■•■»J-,i. t i^'i % r > i iJ9N 1* '^ nil] i ! i: f \ Ir 1 i .« 94 0/ /^e Newfoundland Hjhery. In Purchas's Filgrims^ pflge i8&6, wc find, that in the ye&r 1622, in the Narrative orc:apt Richard WhitbHrms VoyzQCf that the Fifhery there was .hen very confiderable. The Bank is a Sandy Groisnd, 12 Leagues bi\Oid , mid in kiigth tendiagNorth'E^^yZndSMth'Wffl^iK 110 Leagues, 20 fathom deep on the Oiallowed part, abounds withFilh at] ^he year, by curing rendred Green- Fi{h| worth 5 /. or 6 /. thchundrl* € 'ii ' 1 T M ^ j f- ' * He hMh that the Fremhy Mifcayers md PmrtHgds , fetch from the Coaft and the Bank> whidi lieth witliin 25 Leagues of the South Cape of that Country, and from the Coafl: oi Canada which lieth near unto it.above 400 Saile of Ships Ladings yearly. That the French uGe ^ Fith both Winter and Summer, making two Voyages every year thith*r, curing Green Fi(h 0(1 the Bankf ai^ Poor John on the Shore. That the EngUjh in the year 16 15, had about t^o Saile great and fmalf, the Burthen and Tonnage pf the irhole, he computes at 60 Ton each Vdtel one wish another , to be 15000 Tons, and allowing 20 Men and rBoys to eacH VefTd one with another, there were no lefs than 5000 Pedbns employed* £ach Veflcl held one with another, by a raticmol EAimnte 120 (thoufand Fifli,and 5 Ton of Train Oylc, and all thcfe Sold aftcir the rare of four pounds the thoufand, aniounted in Money to one hundred and twenty thoufand pounds ; this is not a penny a Fi(h, and if it yielded lefs it was iii Sold. To which rauft be added the Train Oylc being 1250 Tons, which at a ctep rutcof i2/.ffr Ton, makes 15000/. more, to which naay be added the Overrate and profit in Foreign Countries ; and it is^a coniid^rable Gain obtained by the iole labour, and Indudry of Men, without Exchange or £Kpor- tation of our Coin and Native Commodities, or other advea- tore than of neccflary Frovifions for the Fifhing, as Sah, Nets, leads, iSoclcs, lines and thelike ; andofVictnals, as Bfcad, Butter, B^ere, Beef, fPork, Chccfe, Pcafc, &t. iy which .aic^ns r ;-oy 7*va.iefmcn a»e Employed, »s Bakers, Bivwets, Ship-Orp^tmrs, Coopers, Smiths, Rope'makcrsy linc-maJt- frs, Hoois makes, I'uily-^nakersj^c, ' ^ The -V of the KewfouikMand FiflMry, '^ 9^ • The Mcrchamts in tfieir Petition and Rcmonffannce in i(559> fet out the State of this Fiihery as fbllowcth, We had many hunArtdt */ Etigbfh S/?//!/ ^ undrntMnythomfandt ef SMmertj that M their cmfiant yearly empbyment far New- foundland, and being Laden with Fifh^ the moft of them ^tailed from thence for feveral Ports of Spain, and itt Territories ; at from 50 to 60 Shi^s for Bilboa and St, Scbailian , 40 to €adiz attd St, Lucar, 20 for Malaga and Vekx, ftom 20 to^ofer Alicant, Valencia, ^/M^Caitagena.* Befides others that went te the Groyn and other Port Towns in Spain ; the mofi of the remainder went for Maiorcai and MinorctL, Sicilia, Sar- dinia, Naples, and fpent in the Dak§dem of Milan , and in friliMalirigof their G^WioonSf CalUeSyMc Hereby^ (weUcanp- dtred^) m had great advantages , for that clearly there wot added to the Stocky of the Nation, at leaft five hundred thm- fahd pounds per Annum, and fo mttch got oat of the Sea, by the Labonr and Jndnfiry of our People^ and the Shipping mairp- tained. And it wot alfo a Nurfery for Seamen, breeding more than all other Trades whatfotver ; they carry not out fo much Beef and "Bread as they feonld have Eaten in England ; the mofi of their Pood being Pi fit : ^fid if they had not been thm Employed, perchanre they might have lived idly at Howte, and f§ have been unprofitable Members of the Common Wealth, and to hiTve had their Sttbftfiances from other Jadafiriom Perfons. Whilft we have aftfted the French, they have in a manner got this whole Trade ; this year they had above 2 $0 Ships at Newfoundland, and have obtained free permijfion from the King of Spain, to enter into the Ports of Bilboa, St» Scbafliians, and Pafaquc, with their Fiji) and Men, where they do not only far- mjh the Men of War that takg ns , but the Fifij is c^^ried from three to four hundred Miles up in the Countries of Spain. St. John de Luz, had not formerly aboMe 8 Sail of Ships ^ and this year they have had near fifty S ail , a good part of which were L'nglilh Prizes, and without doubt incovertly the SpaniardSv have a great interefl in them, and it will be a hard matter now to get thid Trade again from the Vrcnc\i» - ' Thus they, and the French are faid to be more numerous, and Induftrious in that Trade than heretofore , whereas the Englijh much decline, the oaufes whereof arc y ij / ^ 'I Ml •< ) H >-'"- J *■ r-' / ' ■ I i !i ■' If" if fl' «.■ 96 0/ Newfoundland a;fd the Vt/hery. A Govcrnour wai fci!cd there in 1638, by King 'ChuHes the firft, with a Power of lea^rying Impolitions for liberty to Fifli in our HarbouiS, namely the Frtnch pai4 5 per Cemtfm, which made them to retire to. the Southfide of the end of the //Z/iW, where they bui it two Fens, and Fi(h (torn Cape Race^ Weil wards: and in the year 1670, took in tw6 Bays more to wit, VUcemia and Puffer a, and have abQve fivetir^ics in- crcifed their Fifhery, Ships, and Vcffcls, fmce' thty hud jt Governour, and they Fifh four Months in the year more than we, and thereby make double Voyages. Our I lanters obferving this, took the opportunity in the obfence of our FiOiery Veflels, to Bum and deftroy Woods, and the Stages and Houfes we left (landing, and remove and carry away the Boats, Rayles, Cask, 8alt, Nets , and Pans for Boyliag of Oyle, which we left there, to remote Places, where we can- .«ot, or do not ufually FiiTi, to the en:l that by felling the fame to our own Interlopers, that come fooncr^ or ftay longer than the Fleet, to the French^ and to the NtwEngUnders for Provi(ions, and by deftroying the young Fry, they might Firti as long as the French when we are gone, to the end they might furnifh them, &c before we come. To which corrupt i'radifes we add fomc of our own, Namely , that thofc ttiat come firfl deftroy the Stages ( if remaining, ) of thofe that arrive afterwards , to the end they may get a Voyage before them, and many of our Veflcls caft their B.illaft in theHarboursj which corrupt Pradtifes being com- plained of in Parliament, an A 0: fo; anp Cod, 0^ |^oo^3;o|;n, 0.2 otl;(t: If ill) of EngliHi Catcl^tng, unocr pain of i\)t lofo of Double tl)e rvalue of tol^at 0)all be bp t^^cm Eeat}f'cD , col^ Iftteo 0.: taken, o^caufeo to be Collcctco, iteat)p£0, 0; jCabcn. 0nti tl)nt no planter o^ oti^er ^crfon, oz perfons iBljatibct^t;, DO lar> anp ^i\mtfi 0^ Jiet0, in t% near anp ^arbour in New- foundlaid, iutjeifbp to tabe tl)C ^paton 0? pouJig jffrf, of t^ pooj^3|o' Ji, oj fo *ant) it is l^crcbv furtljer cBnattcD bp tlje autl)02ttp afo:f^ faio, tljat n? panter, c,: otl;f r perfon 0.: jacrfons toljatfoetcr, fbftU )lBurn, S)cftrov> 0? Steal anp »at, Casb, ^alt.i^ita, 0: otljer ;Bltcnttl0 fo> ifidjing, oi maUing of £iplc , on otll^er C>ooD0 Oil ^^crcljanDi^e left in anp ^arbour, in Newfoundland 01 Greenland, bp Englifh ; 0; n: jrn, J^ull Doton, 0? j^eltrop, an? ^^oufe JlBuilt bp Englilh in Newfoundland 0; Greenland , tO Jlitein During clje iTilberp Beaton; 0: j&tage iBuiltbpt^em in eitl;er cf t^e faio J^laces, fo? tlje gating 0? j^jDerfng of ^fid) t^} mabing of £)rle, upon pain of cl;e lefd of oouble tl;c talue of tDljat fljall be b^ tljcm j§)toln, IBurnt, o:E)cltropcD, to be rrcotmu in anp of i;i0 s^a|ii!ic0 Courts in Newfound- land, o.i Greenland rffpcditflp, o,i \v aiip Court of KccojO in England; bpMl, paint, 02 oti)er 0(tion, ioljmin no c^lToign, potrction, o> W^tger in ^ato Hjall be allotueD. After thi?. our Weflem Fifhery Adventurers met with lit tfc or no rcdreis of thefc Inconveniences, but rather frcfh DiC couragenicnts, nairely in 1665, the Dutch War being broke out , our Newfoundland Fidicry notwithftanding proceeded, tut put of our Ships about 1000 Men ftaid on Shore, to a- void being Prcit to Sea in cafe they had returned, and thefc joyn'ng w;th the Planters in their mifcheivouspraftifes, caufed fo much dammagc to cnfuc , that the Town of Dartmouth humbly rcprefented to hisMajeftyby Petition about the year 1670, (as I remember being then a Clerk in his Majeftics Council of Plantations, j that themfelvcs in one year had loft eight ihoufand pounds, and that in three former years, the Adventurers in general had. lort after the rate of 6 per Ctntum per Annum . .fi ^' And for Rcdrefs, craved thcafTirtance of fomeMcn of War as a They furtkcr craved of his Majefty the building of Caftfes, and feeling of Garrifons and Plantations there in fome emi* nent Ports* for which they alleadged reafons to the following purport. "^ I . That if we did it not, we might be prevented of the opportunity in the bed Harbours by others, who hold fuch delign Honourable, Lawful, i'lofitable, Eafie, and Ne* ceflary. dUnd is ^2. Thn NewjMndUnd is an Jfldnd bordering on Americal and lies in Latitude from 46 to 52", and is nearer to us than ony other Plantation, being but about 700 Leagues , or 10 or 1 2 days Sail from Ireland^ and bigger than it. If hat it was Bril difcovered by SehajHan C^bot, at the charges of Henry the 7?^. King of England^ in the year 149^, and bir Humphrey Gilbert took PoiTeflion thereof in th e year 1583, in the name and to the ufeof ^««/i EUxjibeth\ that it hath di- vers Englifli Plantations fetled in it in the Reign of King jF^MTf J and Cb^r/ei the fir(^ i lo .trnf/)?iJ':JTi ::pt'«5-'u ;o ,. iv-t J 5. Tiiat it is in a healthfut temperate Climate, much hot- ter than England in Summer, to wit, from Jmie to Mtch4eU moAy and no colder than the North of England ot Ham borough in Winter j and by reafon of its Verdure , cannot but be proper for Corn, Hemp, Flax, Roote;, Pulfe, and Herbs of many kinds, of which kind fome have feen fairer Crops for the quantity, than any growing in England y the Spring be- ginning there at the end. of ^fr/7, and the Winter at the end of December, .r^ -•- ..,»-•.,,- '♦ » - • , 4^ That the Northern parts of it arc Hilly and Woody , But the Southern are a plain Champaign Soyle, and yields miiny confiderable Growths and Commodities, viz,* Trees, i As Pine, Birch, .Spruce, Firr for Deal- Boards, Ma(b, Cyprels-Trees, Oaks, Cedars, Hawthorns, Alder, Wil- low » Bark for Tanning and Dying of Nets, Charcoal for- IroR. And out of thefe Woods may be had, Pitch, Tar, RoHn^. Turpentine, Frankinccofe. Soap-Alhcs, Honey out of hollow* Trees., /•?)■ MRVJTS ■ -y'i ^-'-U I ' y*-) 1^ :■ V ^.. ^.w 0/ Newfoundland, omk As Vines, Goosberric8,Rasbcrrics, Mulbcrricf, Filbeards, 5trawbcrrics, Hartles, Cherries, Wild-Fcafc : Engitjh-SccdB have prorpered there exeeedingly > as Beans, Peafe above • Mans height^ Kaddiih, Cabbage, Turncps, Canots. WILD BBASTS. r. ,ru, ry\. As Beavers, Sables, Bfack Foxes, Hares. Martemes, Mosk- Rat$> Sealcs, Otters, which yield Furs^ Deer called £Uaas as big as Oxen. F J S H. ;»"W Mackarcis, Salmons, Peale?, Herrings, Ecles, which may be faked and barreld for Fxportation ; Halybuts, Flookcs, Pcartes in them, Lobders, Crabs, Mufdes, Oyflers, Muicles with Flounders, Launce, Caplin, Trouts, and many Sca-Mon- fters, and much more beHdes in many Springs , Rivers aod Lakes. j ..i - •. ■t -'. • F OW L £. Partridges, Penguins, Pheafants, Thrufhcs, Blaek-Biid?,' Canary-Birds, Gecfe, Ducks, Pidgeons ^ Gulls , GodwiCs# Curlcwsj Swanf . C A TT L F, ■ :« ^iHi { Many forts, as Wild-Hogs, Goats, &c,l To which inducements were addec* the neccflity of fuch plantations, for employing abundance of Poor, and breeding up of Fiflicrmen ; the third of the Men that go a FiQiing being Green-Men, that never were at Sea before j and the chcap- nefs of their being (ranfported iA comparifon of other PUntations* M X And ^ •4 n ' J/f^-'^ SS''^- e,T(85^-^* f v^. •- IMAGE EVALUATION TEST TARGET (MT-3) / O 1.0 ^^ I 1.1 1.25 2.5 ■^ i^ 12.2 lA^ mil 2.0 1.8 1.4 V] <^ /^ 7 V c^% ^J> ?> y /# Photographic Sciences Corporation 23 WEST MAIN STREET WEBSTER, N.Y. 14580 (716) 872-4503 \ f\^> ^ t ^ <^ >%- ^ O^ ^ ^ 1^ 6^ f \iM I ■^ 1 00 - • Of Ncwfundlmds ■ Ani the great advantage by their being there, to Build' and repair Warchoufes and Stages, in readincni aga nfl: the Arrival ot our ih.ps, who fpcnd 20 da^s in Building of Stages. And Laftly, The confiderab'e Livelyhood they would get, ia catching and curing of Ii(h in readinefs againll ourStn^s Arrive, whereby we might make t-wo Voyages ma Suiiimer . Notwithftanding all whidi inducements, the Sea- Ports arc neither ftrengthcncd nor Inhabited, the reafon whceof may be, in regard the Coafls arc cxtrcam co!d, when the fjl^rnds of Ice pafSi along the Shore ^ which Ice there foufid in- the Spring of the year, comes- from the Norths and is thci-e difTolved in a fijort time. One Capt. Edward Wynne ,, Go- vernour of Mr. Secretarie C^^/Zi/frri Planta"ion, in a Letter dated the J'jth. of j4t4gi4fl 1622., alTerts notwithftanding, that it was not i"o co!d there the iaft Winter., as it was in £/?^- /4^<^ t:he ye- r before, that he reraembred but three fevcral days of hard. Weatiher, and thofenot- extream neither, he hav- ing known greater Frofts, and far greater Snows in EngU^d. Our fcattcring Plantations there arc in. the South part , where live noncof the Savages.. The chief Harbours are Trinity Haibour, which is ftiid to be the beft in Chriftendom except Milford in Wales^ feated in- the cnrance ofa^^^^Jjof the farae Name, on the N-; rthfide of which are divers other Harbours , and one noted River in the Body of the land which lies h'ortbwcFt ^ where niay be had a good Trade with the,N..tives for Furs. About 20 Leagues to the Scuthward, i^ ano^her excellcrrt Harbour called St. Jones. And J 5 leagues tp^, the ScinhVijrd of it, is the Harbour of Ferriland, and thefe, with Farmofa^nd Renowfe , are the ehiefcft that our J^t;on, frxqcents in. Fifliing time , though there be about 20 good Harbours more, but the main of our Fiftier y lierfrotn C^/>^«,^jlt^ tit*. *--'K' :%'^ of NewfonndLwd, i c i The Council of Plantations confidering what a great charge it would be to his IVIajefty to build Caftlcs, maintain Gar- rifons and a Governour there, and that three former r ddreffcs to his Majefty to the fame purpofc had b en rcjc 'ed, rchi- fjd to make any Report to that purpofc^ and pcrchvincc the fame fcruples yet remain. ■>-/ -:<.:j 0/ Jncho^yas, THefe arc commouly Imported from Genoa{\n Italy) in Bar- rels that hold about 3 Gallons, weighing about 36 pound, which are commonly 5o!d at 10 or 12 pence the jound, and fuch are there falted with SpaKiJh Sa't, into which they put a Plck'c made of >salt, Red-Wmc, or the Lees thereof, wi;h pow- der of aunders. Mr. Alcornc (oft before mentioned; faith, that many barrels of them are yearly loft, by reafon of the Cor- rofive nature of the Salt; that he hath boiight divers barrels of them and to prevent fuch lofs, hc>th taken them out of their, old Salt and Pickle, and repacked them with his own Porifeabak and Pickle, by which means they have been prefervcd two ^years longer, than otherwifc they could have been. And now we have good News to tell the Reader, namely, that they abound on the Weft em Co fts of Whiles and EngUndy (qv proof wc offer the following Reafons. IV I am informed, th^it the Learned Do(f\or Pope., Agro- nomy Lcdmcr of Grefham-Colkdire , and a Member of the JIoxaI Society^ affirms, that he had long fince eat of ihem at Wcjlchefter, ard concluded them to be of the. fame kind he had met with \w Italy, 2. M.HefiryWyrm^ Matherrotirall! ftrumcrtt- maker in C/j^«- cery-Lancy who hath fome concerns in Wales, went thither laft year , where he eat many of them, and found they did d ffolvc as rtnUiiH Anchovies, and proved as goo. 1, and many barrels of them wore Saltedj Fickicd, b^rrcld up-, aiid Sold about the Ciunriy as fuch, and were eftccmed vc.y goodj ai- beir there Vneyavcealted by the aamc-of^hadt.. • •.,:...,• .:,.,; , ,.. . „ ...... '< The m i } 1: J:.' #^. ;r;" :..j£MiM».' »».»■ ■*»ft iiij> '■ I ,*' 102 of Jffchovks, The faid Mr. W^nn affirmed, that Dodlor Lloyd , the late Bifbop of Bangor^ had caufed many to be caught in a liule Arm of the Sea in his Bilhoprick, in Summer time, when they arc in feafon and arrive, which were faltcd up j and recom- mended mc to his Lordfti:p to be informed of the truth thereof, who courteouily received me and afF.rmcd , he had brought up fomc Galiy-Pots of them to London, and that here as bis Servants well knew, they were concluded to be right Ancho- vies; that he had none left, but promifed to ftnd mc up a Gaily- Pot of them, but Death prevented. 4. One Capt. Lloyd^ a WtUb Gent, that Printed a Ph in truth they were fomc what larger and not fo red as Fordgn. Now having done our remote Sum'^^er Fifliing, wc draw near home to an Autumn and Wirter-Fifliery. . tli^ Of Tilchards. The fole lifbery thereof in England, is on the Coa(Is ^/Cornwall and Devon , the manner of Catching and Curings with the Inconveniences and Remedies thereof^ fo well as Mr. Alcorne ( without any or hut fmall experience^ onfuddain Notes taken from htm, are as followeth, .'.[,_ *, , / I. '"pHey go a Filhing near the Shore on the Coafls of i •» M, Devon and CorrmaHy in the Months of Angnfl, Sef" t ember y OUober* - .t'T 2. bired^or- on Shore, by the Colour of the Water cfpie where the Shoalcs are, and make figns to the Boats to get into the middle of them, A.*>d , ■' . %., '■' *»*«it - ■^^«WI^ "•^c^' ate tie icy )m- of, ght his 10- a red Of Pilchards, , jq^ And tMs they arc cmpowrcd to do in anyMctns Ground, by the Statute 1 Jac. 23. which runs thus.- 3In tl;e Counties tf Sommtrfety Devon, anO Cormall, it (Jjalllje lato)fulf02 ^^uo;s of jfilB to go upon anp ^am dEfrouno, near tl^e ^ca Coaff, to tioiffo\3iir ififb, ano fo? ififijermen to nrp tljcic ^eanifs and j[^et0, tDitljOut Danger of committing i:refpai0. 3. The Boats as foon «s Laden bring them to a Ware- houfc en Shore, where they arc lai '. u^ in Piles, as broad as a large Table, fupported with backs or (ides. 4. In the Piling of them up, rhcy are faltcd with Bay Salt, in which they He foaking 20 or 30 days together, in which time there runs away much Blood, dirty Pickle and Birtcrn, which Bittern draws forth much of the Oyle from the Fi'h, before it comes to the Prcfs, to the great lofs of the Un- dertakers. 5. When they are taken out of Pile, there remains much Salt at the bottom of the Pile, intermingled with much Diit, Blood and Scales. To prevent the loft thereof, ifthey have opportunity, they make another lile, and ufe the fame with more frcfli >alt, if not, it may be prefumcd they niufl be content with the Lofs, for the Salt is continually walking, and at laft little left but ^c Dirt and Sand the Stilt aifordcd, and Scales of Fifh. 6. Then they waflithcm in Sea-water , to waih off the Dirt, and the Blood. 7. When they are dreyncd, they are put into barrels and Preffed, to drive out their Oyle, which iffues away at a hole in the bottom of the Cask , and are then accounted fie for Exportation, to 5p^?>; ot other Southwardly Countries-.. T7?(? Inconveniences 0/ this Method are, l^ >-pHe badnefs of the Salt, it being incumbrcd with much A Dirt^ Sand and Bittern, carriesaway the Oyle, Good* ncfs and Moifture of the Fi{h, which -is ablolute'y loit. z. By reafon the Salt is not of a proper fize, it doth notr diffolve in due time i hence twice as much as need be, isufed, and much lime and pains loft. ^ ' % m h ^ 'M 104 Of PiichArds. :i Thefe Jncojiicn'iences vuy be presented by the ufe of Eti^Vitti refined Salt^ made from (Brine faijed by '- ' the Sun and Embodyed by Fire^ thii^^ I. tN half the uTie of Article the ^th. abovcfaid, the Brine JL and Oylc, or Piiklc that runs away, having no Dirt in it, may be received in a Well or Rccepracle, at the end of the Pile, and what Oyic fwims may be fcumm'd or taken away, andput intoa feparatc Cask. 2. The remaining Brine having no Dirt or Bittern in it, is of it fclf a good prefcrvative for Fifh, and may be thrown on the fame three or four times over, to haftcn thcdiflblving of the Salt, by which means there will be much time and Salt favcd. 3. When II becomes Bloody and Scaly, it may be Boyled and fcumm'd, and fo refitted for further ufe. 4 When ihe Fifh are waflied and dreyned, they are fit (0 be FrciTed as before, and will not have that fiery taft which the Bittern occaficns in the former method , and the wafliing, in regard the Fifli are not Dirty, need not be per- fermed in the Sea but in a Storchoufe, where one Hogfliead of Water or Sea Liquor will wafli many Lafts, and may by often ufe, be made fo ftrong bythe J;alt hanging on the Fi(h, that being laved on the Pile, will not only fupp'y the ufe of Salt, bat hrften the curing ofj the Fifh, by melting the Salt in whicli th. y lay foaking. Other (Benefits arijtng from the ufe of ^ fined Sak. I. ^TpHofe that are caught at the firfl: arrival , may befaltcd ± as white Herrings , and kept a year more or Icfs, and will be more acceptable than fuih Herrings , by reafon they are more fatandOyly; furthermore they may be ufed for Sawce like Anchovies : Namciy, to be minced, beaten, and (lifTolved in the Sawce, with a digeftivc gentle or fimmcr- ing heat. This ._^^-.».^*..jif',^ of Pilch a-ds. i©^ This fort are commonly called Fumathos] and^fo they are denominated in an\Ad oi Parliaments 14. Car, 2. Cap. 28. out of a barrel of thi^ kind which had its Pickle, I bad fomc given me, which were dreflcd at a Tavern raw like Ancho- vies, and est very like them to the great content of the Par- takers ; whereas a barrel of them fent to a Merchant that had loft their Pickle, proved rwfty and naught. 2. They may be cured with a Pickle, and barreld up like White- Herrings ; For the reafon why in the common Method they prefs out the Oyle, is becaufe they know not how to cure them in the Pickle, which may be done by Repacking them with dry rcBned Salt, and the Cask afterwards fed with good Pic)u« at 6 or 8 hours diilance. •3. Afterthcfirftora little falting, they may be Decfcd and rendred like Red Herrings. 4. In this Method not fo much Oyle is drawn out of the FiHi, and yet more may be faved than in the former Method. 5. Refined Salt is not of a fiery, dry, burning, corro- ding, mortifying Quality , rendring an ill taft, but quickly pincheth and peirceth and keeps the FiHi cool and moift in a hot Climate, whereby fermentation is prevented. ■ff m i li u Of Herrings* In Mr* Simon Smiths Sook Intituled the Herring Sufs'Tradey they are thus difiinguip?ed. I. ^Ea-Stieki are fuch as are caught all theTiftiing feafoti, t]3 and are but once packt ; A barrel will hold 6 or 8 hun- dred, as they (hall rife in bignefs, 8 barrels to the Ton by the Law: A hundred of Herrings is to be 120, and a Lalt ten thoufand, wecomnnQnly reckon 14 barrels to the Lafl. 2. There arc repackt on Shore, and are called Repackt- Herrings, 17 barrels of Sea-Sticks m)\ make from. 12 to 14 barrels of Repackt ones. The manner of Repacking is, to take the Herrings out of their Pick'e, walhing them in their own N Pick!c, J :t i: ^.'i !/' ! •/ V i "V^-— . . :>. \ ' Vr. '♦; M ; ' *■ ic5 Of Hit rings, ^ Pickle, and fo lay thcin orderly in a frcih barrel , which have no Salt put to them, but are clofe packt, a, id headed up by a Sworn Cooper, with Pickle when the barrel is half f 11, 'that is to fay, with Brine fo firong as a Hcning will fwiminit. , 3. Summers aic fuch as the £)«rc^ Chafers or Divers catch. From J«w^ to the i^th.o^ Jnly -^ thefe are Sold awav in Sea-Sticks to be fpent prefently, in regard of their fatnefs, and will not indurc Repacking, and fo go one with another full and fhotten *, but the Repackt Herrings arc fortcd , the full )tierrings by thenifclves. - ' ;r 7 ' ' ' r* '■ ■'; i.- 'r ^. Tie fhotten and jicli^HeYrings arc put into barrels by themfelves, marking the barrel diftin(^ly. , 5, Crux Herrings are fuch as are taught after the 14?^ of September. Thefe Herrings are cured with Salt upon Salt, ,and are carefully fortci out, ('all full Herring,) and ufed in the Repacking as before mentioned. 6. C owed' Herrings (ctve to make Rtd-Herrings^ and arc fuch as are taken in the Tarmouth Seas, from the end of ^ughft, till the middle of October ; provided they can be cariied on Shore within a Week lefs or more after they be taken. - ; . ." . ; Thefe are never gipped , but ro^'cd in Salt for better pre- Tervation of them, till they can ' ^ought on ^hore ^ and fuch as arc prefervcd to make Re .lOrrings, are walhed in great Fats in fre(h- water, before they arc hanged up in the Herring-Hangs, or Red-Herring Houfes. ihe manner of Salting. 2. 'T'Hc Nets are haled on Board, and the Herrings are X taken out of them, and put into the W^rbacksj which ftand on the fide of the Veffel and refcmble Chefts. 2^ When all the Nets have the Herrings taken out of them, ©ne fills the Gippcrs Baskets. 3- TThe Gippcrs cut their Throat?, take out the Guts , and fling the full Herrings into one Basket, and the fhotten tmo another.. ' . ., ,...,. . ,. • ■' : ■ '■• : Que. .* »•' A :H* of Herrings, 107 4 One MifitaVes the full Bavkct, when they arc Gipt, and carries them to the blowcrback wherein is Salt. 5. One Boy doth Row, and ftir them up and down in the v^alr. 6. One Boy takes the RowM Herrings, and carries them in Baskets 1 3 the Packers. 7. Four Men Pack the Herrings into the Barrel , and lay them one by one ftrcight and even. 8. One Man when the barrel is fu'l, takes the fame fom the Packer, aRd it ftands one day or rather more open to fet- tle, and that the Salt may melt and diffulve to Pickle, and then fils them up, and heads up the Barrels. The Pickle muft be fo ftrong that a Herring m;^y fwim in it, and then it doth fo pine, and overcome the nature of the Herring, that it makes it ftiff, and preferves it; otherwileif the Pickle be weaker than the nature of the Herring, it will overcome the ftrength of the Pi.kle, and fo the Herring will decay. One barrel of Salt will cure three barrels of Herrings, and it is common to allow 2 barrel, of Salt in a Lad, of i4ba rels to War withall, that is to rowle the Herrings in the S.dt before they are Packt. To the Dutch Laws before mentioned, wemayaddcnother made this year, vi::.. That no Herrings (hall be caught after the zoth. o\ November, being their St. Andrews day. The great plenty of Herrings round the Coafl of Ireland is notorious , one inftance whereof we have mentioned in Dublin-Bay y page 67 ; that there is the like plenty on the Coafts; of North and South Wales, is aflerted by Capt. Lleyd before mentioned in page 102, becaufc thofe pidling Boats which the poor and ignorant Filhcimen now ufe, being but of four Tons Burthen, open, and no ways capable to bear the leajfl Storm, yet take fometimes 60 Mefh at a Tide, which are three Lafts of Herrings, and if their Biats would contain one hundred Laft?, they might fill them. Upon thefc Coafts there are from 60 to 80 of thefe Boats, ard though they catch a great quantity of Herrings, yet ignorance, want of Method and Money, keep them in great Poverty Moreover he faith 'tis certain that 3 or 4 BufTes or Doggers fliall catch more FiCh than all thofe Doats do now ; yea and that the Under- N z takers ,•0 'H),!il 'A •■.'• •■ i 'A vi w /I (' ;■ 1 . .^ ? i " >\l)' I . 10 of Herrings, takers (hall reap a greater advantage, by the Herrings caught by the/ip Boats, than the Fifhermcn fliilJ that catch ihc fame n ; To promote the Essence of fickle 'Herring's , we recount the ^Vaysthcy are drcp, I, ^T^He Dz/rrfc cut off. the Head, Taile, the bottom of thcr X Eelly, take the Rows out, and the Skins off, and. then cut them into pciccs, and commonly eat them wth Oyle. But here we mince them fmal!, and befidcs the Oyle, put in minced Onions, Lemraon, Apples. At the Houfe of Si^w/or Hominico ^^Jtullan, at the Sugar- Loaf againft the South end of Jackanapes- Lane^ they arelold ready and excellently prepared without Bones in Gally-pots. with Oyle, which upon experience may be thus done, for keeping very well for a Week or longer. 1. The Bones being taken out, chop them very fmall with feme Lemmon«Pcelc. 2. Take ferae Onyons and pared Apples, cut them fmall, and Boyl them together till they be foft. 3. When they arc cool mix them with the Herrings, with» Oyle, Vinegar, and Pepper, and keep them, clofe in a Gaily pot. Tnefe prove excellent to Eat, and. may be a good ingre- dient in fome Sawces. The faid Signior Domimco, is noted for the many forts of Fifli, which he Marines, or renders Mar inaetod ^ and for the, ""grwi; Vend thereof, both abroad and at his own Haufc.. .,■:*. ^'" i.'\ Of! Of Herrings: IC9 Of !Baked Herrings, Thefe are called Vireinia-Trouts, , arid are Sold in many Vi5iualling-HoHjes fit a fenny each^ and are thus to be Ordered, 1 i 'TpHirty or Forty pickled Herrings may be put a foak- X ing into a Pan of frcfh-watcr two days or lefs, in which time the water is to be changed twice. 2. In the Pan in which they are to be Baked, put in a lay with the head one way , and the tail of the next the other way, and the fecond lay crofs thefe in the like maRncr> &c. 3 . Then take a Pint of White-Wine-Vinegar, a Pennyworth of Cloves and Mace beat together, half a Pennyworth of the Powder of Saunders^ and a couple of Onyons minced or cut fnaall, put thefe into the Pan, and Baking it with the Wifcs Bread, the Bones will be found difToived, except the Back-, bone, which will be very C ifp. . 4. When cool, they are fit for Eating, with a Spoonfulf of their Pickle mingled with Elder- Vinegar, and if to be kept, cover the Pot clofe. Some after they are done, cat them without their Pickle, mtfhcd ftnall with Ibme Lemmon and Oyle. Of floated, and Dryed- Fi[t^,> Divers Summer fat oyly Herrings arrive,- a Month before we have any from Tar mouth. Thefe the Fiflimongers fay arc bloated as followcth , to wk, they fink them 3 or 4 hours in a Brine, made ftrong as hereafter mentioned , and then hang them up a drying in Chimnies, and 'tis faid they will keep a Month and are very acceptable, namely when they are to be fpent ( after the manner of Larkes,) they thruft a Spit-tbroughtheir GUIs, and hang them near a Fire , fomerimcs changing the Sp'c I ■' 1 I . n -\ !Vw„ M I iio Of Bloated and Dryzd Fiflj. ^pit end for cn:l, to fcrvc in the nature of Broyling on a Gridiron, or the Coals, to v;hich it is much to be preferred ; when thcfc are thorough Roaflcd f pardon the Simile, ) they arc pui into a Dilh with good Butter and an Anchovic and a Shcllocdiffolvcdjand thcnfcrved in. After the fame manner I have cat Herring? , Mackarel , Whitings, &c. which proved very good, folid, like bar- rel-Cod. To mend the method aforcfaid, a Tin frame might be ufc J and placed in a Chimney , in the form of a Cupboard , but without a bottom, with tv\oDjors, the one at the bottom ( with a Pidgeon hole in it, ^ to open and n7ake a Saw-duit and Small-Coal duft fire , to be kindled or enlivened with Straw, and to draw in Air at the hole abovcfaid , which might have a little Door to prevent Cats. The top of this Cupboard to be firm Tyn, with a NofTel or Snout in it of Tin like that of a pair of Bellows , covered over to prevent Soot, to which and on Ledges athwart divers hooks to be bung, whereto to hang the Fifh, Sheeps and Hogs Tongues, Bononia Sawccdges, &c. to be dried. And after this manner the Fiflimongers may prefcrvc much Fifh, they can neither fell nor fpend, provided it do not (link before they ufc the Remedy. OfThornhack) Maids y or Skate^ AT Vyhithy in Torkflnrey Robin- Noods B■ * 'Tis alfo arfiimcd, they barrel up fomc Herrings fJtcd with that Salt, and abundance of young Cod or Codlings which arc brought to London^ to fupply the want of bar- reld Cod, whith oughtiathcrto bcfpciit. -f .\ And this I (hould have infcrted fooner , to wit in page 13, jbut liad no account of it, from thofc whofe intcrcll might :hava ia .! uccd them to have imparted it. ^., . .'j^fA'y,\ nr.^^^-. i Of C6nger Eeles:";^- , I THcy are In the Coafts of Cornwall of a very large fizc, even a heavy Burthen to a Women to carry, they iirc often found in Pits on the Sands- when the Sea is out, and in regard they cannot retire are there caught, carried on Shore, fplitted iind gutted, and then fo long dried in the Sun, that they may be reduced to a Powder, vvhi*h goes ofFjn Portu^ gal, Oc. and lervcs inftead of Oatmeal; many mifcarry in die drying as proving full of Flies and Maggots. . ^ ,. .f Of Fref? cvhl ^aneWd Cod. 'I JM I' If-* TTpHe Gatching. of them is bed performed in Vcflcis, called ip Dt^^tfrj, burthen about 80 Tuns, with a Well like a Culle^de^ in the middle, into which to put the live Cod, to bring them to the Shore, or Rivers Mouthy in which, without any fuftenancc, (which thty refufc being in Captivity, they will live aifortpvight, oclongj^r, 4nSalt\Vatcr, but prcfcntly dye in frefli- Water. ^ The manner of Catchir^g may be fuch as is defcribcd in Page 87. but fomc of our own Doggers, and the Dutdy fwho have out this Winter 220 Doggers,) catch them in the manner following j namely, Each'. % i • I it i. . i '' ' % '{ '» »^.. V" 1^2 ' ' of ban dd Cod, Each Dogger Is furniChcd with loo Lines, of 150 fathom 'long, each ^ which arc bigger than //^w^or^i Lines, or fome- v;hat Icfs thaa an Inch about. To each of tncfe arc faftned 20 Snoods,*f/»4; Noflels, which ^rc fmall Lines, with Hooks and'Baits at ihem ^ the Baits about Michaelmas, {vi;\\cn this Fifhtng bcgin5j)arc Hcrrings,with which they may bait till the end of iV and prepared for falting, iis before mentioned in page 88. They fait them well with refined Salt, laying them Circularly round the barrel with the Tails towards the middle,whcre tofup- ply the Defccttt, a whole Cod is laid in ; bctwieen each lay of Fifli they put in a Lane of Salt, andifo fill up to the^Head which is well covered with Salt, where after 24 hours time they will fettle and make room for more ; and when the barrel is full they head them up full of Pickle, and they arc efficiently. cuicd for thefe Climates. .i. - ;. ,■-. Thefe arc acceptable in Foreign Conntries, where if is cijfto- mary to drefs them with Oyle, and that becaufc they are not over Salt, are firm , white , have a good taft, and will keeplc ig. Whereas ) - *J -^ __ ' ■ v^ of yarrePd Cod. ' {{^ Whereas (hould'^they be cured with French Salt, they would become dirty, yellow, and fo mortifycd or pyned, that they arc of no long Continuance. If they arc to be long kept, and carried into a hot Conn- try, fficylfougllt to be pacKt very clofc, wiith more Salt be- tween c«ch Fifl't^an is ufuaj^' filling up 'the Cask at the top with Pidklc, fl^ rither may be Repackt with frefli Salt and Pickle J as is mentioned in page 90, Roes of Cod well Salted and Pickled arc here ncglcd\ed, but are faid to yield a good price in France to make Sawcc withal). When the fiunc arc to be ufed, brutfe them betwisit two Trenchers, an^ be^t them up with Vinegar, White- Winc^f. then let them ftew or firmer over a gehtl^ Fire, with An- chovies and other iTigredients ufed for Sawce , putting ,thc Butter well beat up thereto : We our fclvcs on the Coafts ufc the Roes of Frcfti Cod for Sawcc. The Dutch and Danes are faid to bring home from Iceland^ whole Ladings of Roes to put into Ponds to feed Eifh with- all, and fomettmcs they are bruifcd and thrown into Rivers % ; to raife the Fifti. ^ I -w. c ' ■ /..» -K . .■■■..'I ..;iT.. •^^ ••• » i- A'l o T HE V ■\.^>3-.> .iC^l! ."t ^M«« . - . ■.'■ ? - C • . :'^li.- .' d.i 'r:J.: •' '' *• :cJ \(>->r f';i.'7.' ; • /^ " ■■a^ggr"^''"! -*"**.%»., \ , •^»4k"'«*"' •*•<•»•< ; 1 i ,Ai ] i U 114 ' " N . . < T HE ■ \ . I. 'J J Inhere are tnany other excellent: fort s^of large Fijb^ mhich might be tMated ofy as Ling, . Mullet, Halybut, Had- doclc, Turbut, Sturgeon, 4:c. Bi^thefe being fcurce on our Rafter n-Shores^ 1 am wilting to defer what I have to fay, till an other Edition, and proceed to the Cookery fart :^ at judging it hut necejfaryafterfucha Harangue of Catching and Curing of Fijh ^ and herein I arn beholding to Mr, John Bml/jr the following Receipts y^ it heing well knotvn that hefervedan Ap^- prenticejhip to a Cooky and hath been eminent for hii Skill therein, which he hath put into BraSttfefor about ^Q years together^ Stockfifh B Eat it fdundly with' a Mallet for half an hour or more,' and lay it three days ^ foaking^ th«n 6oyl it on a fim- mcring Fire about an hour, with as much water as will cover it tilt it be foft, then take it up, and put in Butter, Eggs, and Muflard champed together, otherwife take 6 Potatos (which may be had all the year atSced-iShops;^ Boyl them very !:-#■? The Co9kery 03t Dre^tng of fijk itt very tender, and then Skin them, Chop them, and beat up the Butter thick with them, and put it. on the Fifh and ferve them Mp. Some ufe Parfnips. The like for Haberdinc and Poor- Jack, I (hould be aihamed «f this Receipt if we had no better to follow , and think it too mean to mention any thing about- Green-Tifh or barreld Cod, but the watering or foaking before they arefioykd. -1 . ' Oyjlers, 7he Defcription of the Nature^ Cemritiotn^ and Ordc' riffg of Green Oyjiers^ commonly called Coldiefter- Oyfiers)the Reader may meet with in the learned DoSlor Sprats Hiftory which put into a Dijli with them and fcrvc them up. O % ar# I •r L At,: If ' di ■4" ^-^. ■I I \ si6 The Cookery or Brfffng of tip. t' J * ^ .4 TO Vry Oyfters* ;;.t „ J TAke a c]uart of Oyfters out of their Liquor, and wa(h chcm in it as before. -1 ■■ ^T. ■:.:..;;> -.O 7» ^ . :.:>•' Then ftrein their Liquor, and fimmer it up with an Ancho^ vie ^ take three yolkcs of Eggs, beat them up in a Porringer with a littl: Water and a little Flower, dip the Oyfters into it, and they will refemble Fritters ; then put them into a Frying Pan which comes hot from the Fire, covered with hot Becf- Suet, in which fry the Oyfters. then put them- into their Liquor, fimmeiinj as ai'orcfaid with an Anchovie. To pickle Oyflers far divers Months keeping. ' . - - V , . . - ■* • ■ J * . _ U LEt a quart of Oyficrs ftand a little while after they come out of their (hells, then ta kc them out of iheir Liquor, and wa(h them in fair water, then put them into a S:ew- Pan with their ©wn Liquor, a pint of White-Wine Vinegar, a penny worth ef Cloves, a little Lcnunon or Orange-Peel, and 3 or 4 Coriande -Seeds, Hmmer ihem altogether, with a little Salt about the fpicc of half an hour., then keep them clofe in a gaily Pot, and in 4 or 5 days time they will be Ht to Eat and look very white. • ,■ J Other wife according to Mt\ Alcorn. IN opening put the the Oyfters by themfelvcs, and the L-quor by it felf, let it fettle, aitcr.vards poure it off leaving a fcdi- iTicnt behind, then - put them together adding thereto Water and Salt, with Bay-leaves, or fuch other hot Herbs as are beft liked, then let them fimmer over the Fire fo long till the Oyfter is of a white Colour, and till the Finn begins to fhrivcl or con- trail, then take them off and out of their Liquor, layingthem fuigly till they are Cool, andlijsewife the Liquor Cool, then 0rf them into Barrels, tite VefTcIs or Pots well luted, or if into an open VcfTcl, poure on Come fwect pyle. This Vi>e.-^,*-**,j or 7h Cookery or DreJ^ng of tifb 117' This for common ufc, but to render them far more pJeafanV ^ to the taft, and for longer keeping, inftead of Water and hot Herbs, ufe White- Wine, Mace, or PiemTr.tc^ aliM Jamdica Pepper, and if you pleafe a little fliced Gingeri, all to be Hmmc' red in the Pickle, which may continue longer on the Fire after^ the Oyftcrs arc taken out. ,v.^ »» . •> "f'/ To Stem Salmon. t iT'*^ TAkc a Jowl of Saimon, wafh it very clean in an Earthen Pan, put it into a Kettle fit for it, with a Pint of White Wine Vinegar, half a Pint offair Water, feme Lemmon Peel , a bunch of fweet Hebs, a peny worth of large Mace, three Wallnut-Trec-lcaves( which may be always had nt the Secd- (hops,j aquart of Oyftcrs withjtheir own Liquor, a Pint of Shrimps, and fimmcr all thefc for about an honr till they are enough, and then fcrvc it up with the Liquor in a Difh. ^ - ■ . - To drefs a Cods-head^ or a fy^f? Cod. '- TAke it and put it into a Kettle^ that hath a Cover fitted to it, into whichput 4 Anrhovies/ixWhitings.a quart of Oyftcrs with their Liquor, a Pint of Shrimps, a pennyworth of Mace, twoShellots, and after it hath fimmercd over tne Fire about an hour, take out the two Jaw-bones , put in half a pound of fweet Butter and fcrvc it up. The like for a whole Cod, a Trrbut, a Mullet. -. ...,,,. -. i To Stem Carps. TARc two living Carps, prick them in the Tail wFth a great; Pin, rub the Scales off with a handful of Salt as clean as may be, lay them in a deep Pan, and put to them a quart of Clarret which makes them Bleed, and kills them ^ open their Bellies and take out their Roes, then put them into a Kettle with their Roes in the middle, into which put a quart of Oyftcrs, two Anchovies, a bunch of fwcct IIcrDs y Stew ^ . ^ ~ ihcm ," . .'■1 :^ s^' •i,''."-ij : A-r •<♦. ■ »-v^ *-^. I*'**. ■ ,, , Ipjlip""' ""flNiiwi ii_ ..i**«* f ^' m r \ >'» iQ i¥ ■ i^-' j^^i .V. '^ Ill \:'. 1 18 The Cookery $r DreU^ng of Fijb. them over a gentle Firefor about an hour, in which tilme tticy Witt be aimoft enough^ and then put in a quarter of a pound of frefli Qutter, take out a little of tlicrr Sawce, into which put three yolks of Eggs beat up together , thea^utting afto- gethcr In aJDilh fttr it about and ferve i^up* To Sttw Sods. ;■ ■) ; ■ "N H i M - \ ^ h*\ T-in- I. ■ It • ' Vi: •^• TAke three pair of large Soals, put a little Salt on the Tail of each, and rub it hard, and the Skin will give way to betaken off) fcrape the Scales off the Bellies, and wa(h them very clean in fair Water, dry them wirti a Towef , and put them into a Stew-Pan one by one , into which put half a Pint of White- Wine , a pennyworth of large Mace, a. bunch of fwcec Herbs, f to wit, Penny-Royal, Time, Sweet-Marjoram, Winter- Savory, ) a Pint of Oyfters with their own Liquor, three Anchovies, fimmcr them over a gentle Fire, and in half an hours time they may be enough .• When you take them out of the Stew-Pan, fcrape on a little bit of Nutmeg, fqueeze on the juyce of a Lemmon , and put in a quarter of a pound of fwcct Butter, and fet the Fifli with their Broth a little while over a gentle Fire andfervc them up. To Fry So ah J Sec. TAke fix Soals and put them into a Frying»Pan hot, with Beef Suct.thcre let them Fry about half an hour. The like with fix Whiting-Mops, and a quarter of a hundred of Smelts. In the Liquor i% the Pin , Fry a quart of Oyfters and likewife drciii them, take that Liquor that dreins from the Oyders, and llrein it to avoid the Grit and Shells ^ that done> fet it over a gentle Fire in a Sawce-Pan with two An- chovies, and when it comes olF, put in a half a pound of fweet Butter, and fqtiecze in the juyce of a Lemmon, put all into aD'fhfet o\c aChafingdiih cf Coals, and fcrve them all up together hot, fetting the Soals an end like a Sheaf ; as alfo the Mops, and Garnilh with the Smelts and flices of Lemmon. ; ■**»:. ,^->«.-;S^^».» The Cockrj or Dreffttg ef Fffh. ji.« if9 Fryei MaycriS. I 4 .1. /// i-- SPfit them x>it^e Back, put them into the Frying-P^n hot with Beef Suet, and when Fryed , make a Sawcc witl Anchov4CS» a little Butter, and a little Lemmoii. . . mrith -■' J To Stew EcU, *. ' . I, " .'■ ' TAkc fi^ great Eels and put them into a Kertlc, with half a Pihtof White-Winc, half a Pint of fair. Water, a pen- ny worth oF Mace, and a pennyworth of Cloves ; hang the Ket- tle two hands high over a gentle Fire, and let them Stew about an hour or Jcfs, then take foroc of ihpir Liqaor artd Ftcw it 1^ wfth an*Anchovic, put it to the lielte with fome dices of terttnon^idfcrvcthemup. r >' :!. -d : ! , • CoUafd Eels* • ,0) :b ^/ I TAke fix large Eels , BoyI them up very well,- in a Plht of White-Wine andaPmtof W^tcr, with 6 or 8 Law- rtll cr Bay leaves, a pennyworth v f Cloves^ a pennyworth of Mace, a pennyworth of white- Pepper, a little Salt at top j when tiiry arc taken ofF; putthcm in aiong Pot with their own iiiquor which «ujft cover them over j cover the Pot veryclofc and they will keej^ divers Mowhsi To make a Tlroth with Etls ^ being a Gentle- I , ■.' ■<.«..,. "">! I ■■■■,' TAke iz Eels ind put them intp a Pipkin, with two quarts of Water a little refined Salt* fome whole Pepper, a blade of Mace, half a Nutrneg, a bundle of fwccc Herbs , let them BoyI very weU^ then ftrein them, and into the Liquor fo (Ircined put in a quarter of a pound of Currans, then Boyl it again, and when *Vi li m 1 li '•V li h %y .. -»., . 1 20 The Cookery or Dreffiftg of fiff^, 'when the Currans are Boy led enough, put in a little White- Wine and White-Bread to m^kc it thick, and a little Sugar if you plcafc. ^ After the fame manner Whiting- Broth is made •, the Eels ihemfdves arei fuppofed co befo much Poylcd^ tl^ac therf isi^o further ufe ipadf of thepi, , | , 2;;.;; \,n;^ ^ i^j^.. ]. Jq - -^ 'j-iv/ Cj ^i To Marine or }rejerve F//7;, a^ Het^, r founder's j Sdals^ &c. after the ItsAhn manner ^ called Marinading, a ^ceipt imparted by the Worthy Mr. Alcorn. BOyltherFim gently, in a Liquor niade one naif with jfair Water, one quarter of White-Wine Vinegar , and Oqc .quarter of White- Wine , of which Liquor make fo much as I : will more than coveif the Fiih* and into it pgt fomeSay-leave?, ^with luch S^iqe as isbdl liked j fome put in a little Nutmeg wit^ Piemento or Jamdica Pepper, others ufe Ginger in lieu thereof, then take out the FiQi, and let them anddie Liquor cool apart, afterwards put them together in a VclTel with Sallad Oyle at top, time aiid Rofemary may be likewife ufcd, and they will keep well in the cool for two or three Months.; Divers ^ea-Fi(h may be prcferycd after the faaic manner, asMullets, Sea-Eels, Place, e^r. The fame kind of Pickle after it is cool, wiU prefervc cold |^9afted-Fowl,asPidgcons,Ducks_,Teal, an^i Widgeons,^ c^r. Othermje to Marine Carfs^MuBei^ Garnet ^ or Wale J according to a ^ceipt found in Prin- ted (Books. .. .♦.. ... -x .i/i«.;«\ TAke a quart of Water to a gallon of Vmegar, a good handful of Fay- leaves, as much Rofemary, a quarter of a pound of beaten Pepper, put all thefc together, and let them Teeth over a gentle Fire, and feafon them with a little ^alt, then Fry the Fiffi in Sallad Oyl till it be enough, put them into an Earthen Vcflel, laying the Bay leaved an^ Rofemary be- tween and about the Fi(h,and that done poure in tfie Bro>th afore- aid, and when it h cold cover all clofe up for keeping. Dirt^ions ifi*^' '■itf«3C.:=ap*2S.;.*> ■SS5*" .7 k Saltmg of Meat. laV icr. [ood :rof icm Ithcn linto be- tore- "DlreElions for Salting of flejh and Vifh fo, long ke'f'mg^ viz. ^eef and Tork^ accordmg to the common way, ...<.. ..^, i'. A N Ox being driven in cool one day, is flaugbtercd x\. the next, quartered, and after it hath hung a conve- nient time to cool, is cut into four pound pieces. 2. The fame are very wcllrubb'd with Bay Salt, then put into Bins, Cribs, or Receptacles like Mangers, andalmoftbu* ried in Salt, for ihe fpace of a Fortnight, three weeks, or longer, that the bloody Pickle may run away waft. 3. Th:n the Meat ii again well rubb'd and pack'd or trod- den into Cask, on a Cloath or Skin, with Salt betwixt every Lane or Lay , and being headed up is thrown by in Storc- houfes , for Ok weeks or two Months time , but fometimes will not keep a Fortnight , which is known by the fcent at the Boung. 4. Then when the fame is to be Repackt, they turn the Boung of the cask downward, that all the bloody pickle may drein away into a waft Current. 5.' Then all the Meat is taken out to be packt into Cask^ fmelling each piece, which is again well rubb'd with Salt, each lay being clofe packt with Salt between ^ and when full is roH'd to the pickling place to be pickling. The Pickle *s thus made. DIflblvc Bay Salt in frefli-water, fo long and to fuch a height, till upon Boyling with a brisk Fire^ and fcumming off great quantities of Dirt and Filth, it is in a rcadinefs to Kern or turrito Salt again , which is known by a Cream or Ice at the top. Then empty it into Coolers. 6. When the fame is thoroughly Coldf often dU up the cask at the Boung-hole andthe^cat is irarcd. I' 'It { i ifiA yhe Silthg of Mtar. 'heef and Tork with refined Salt^ {made of 'Brine raife4 hy the Sun) according to the new way* \ : A. I i . Mp He Meat is cut out as before. A 2. Rub it well every where, ftrew Soli at the bottom oftheCask,'and putin a Lay, which covering with a Skin or Ctoath, tread or pack it hik in, fprinkiing on tr Salt, and fo up to the top, where crowd in as much Salt jou can, and head it up. . .' ^ = ' • »' 3. Then fill up the Cask often at the Boung with Brine, that may fearch every part. The Brine is thtts made. Mingle S»lt with Water, and let it bo diflblving two or three days time, ftirring the Salt at the Bottom^ and if there be more Salt than the water can melt, it will be found at the bot- tom, and ferve for a fecond ufe. This Brine is at its proper height, when the Salt is but jud di/Tolved, or when a piece of Beef will fwim in it, or an Egg the like but half funk in it. « . 4. When the Meat is to be carried a long Voyage, through a hot Climate, it were fit it (hould be clofe Repacked with dry Salt, for Hiould the Brine be loft by Leakage , the Meat would grow rufty. The Excellencies of this way above the former, ( when there is no Repacking) are. The Blood and Gravy is prefer ved, much time, trouble and Saltfaved, and the Meat will be little or no falter at a Year « than at a Months end. To Salt ^eef or ^ork with the [aid Salt for HoufeUld Expence. : IF it be a Chine or fiqgle piece of Beef, if the fame be moid, rub the Salt well on, but if the Meat be dry, dip it into, or noiilen it with water, before the Sattbe rubb'd on. Othcrwifc n , ■ ,/f ii*v- -iiJ^^^^" ■V ,iimgj(^ J ■. T^e SAltmg of Me4f, 'jsf Othcrwlfe make a Brine as above dirc(flcd, fo ftrong SiS the Meat will fwimin it, and there is no more to do but to keep the Meat funk in it. This I know to have been the pra^ife with Beef in his Majcfties Boyling-Houfe, when he was Prince of WaUs^ and 'tis at pre lent thepra<^ifeoffome Inns of Court an 1 Colledgcs; here it may be noted, that to keep Meat funk a day or two, will render it fait enough for prcfent fpending, yea and for long keeping, if after the Meat be taken out of the Brine, it be rub- bed with Salt, andhungupinawarmKitchin, fee what is faid to this purpofe in page 6, ii. After the Brine hath been twice or thrice ufed, Boy lit over a brisk Fire and skum it, and after it is thorough Cold it will fervc again. Ihavecaufed this method of faltingofMeat «n Brine, to be tried by Mr. Jofew ^«/l'aforefaid (and others ) with PortfeaSi\ty on aLoyn and Spare- Rib of Pork, which were both rendred very red 5 and in Roafting we found the Gravy kept in, and the very skin of the Loynof Pork to Eat tender : He alfo funk a Goofe in it 24 hoars, which was well feafoned, whereas ac- cording to the common method, there (howld have been about half a pound of Butter, with Salt put into the Body to have fea- foned the Goofe in Roafting ^ he likes this way fo well, that he much prefers it to the old CuAom of dry fi ting of Meat. He hath alfo funk a Leg of Mutton a Night in Brine, that was afterwards Roadcd, and then it was well feafooed to be Eat without Salt. i • n II' ror lift, to, To Salt 'Baco7i with refined Salt. Rub Salt well on the Flitches, and put them in a Trough, laying the Rttiy fide downwards, and fometimes change the uppermoft to lie lowefl:, and fo the reft or middlemofl^ that the drippings of all may be Communicated. And thus continue for -a Fortnights time, and then they ranft be Dcefed, or fmoke-dryed for a Fortnights time longer, or divers Months, thofe that drive a great Bacon Trade, raife great Piles with Salt between each Flitch, and much upon the uppermoft, and Deef(» them no fader from time to lime than they can find vend at ■H'^' *', ITM ?«4 '• . -,i .. ■* J he Saltrng of Meat. ' Mart'mmafs 'BeeJ. % IT hath its Denomination from the common time that Coun- try Farmers flaughtcr their Cartic, which they defirc to Salt and dry in large Flitches or Pieces, in a Chimny or Deefe, to rpend at leafure,wliich is thus performed ; let it be well rubb'd in, or dry fajted for S or lo days time, then it may be dried with Wood-fmoaks, or in a Chimny- Stove with Saw-dyft, or on Racks in a Fire or Deefirg-roome. The Farmers Boyl ic , and eat it with Sallct or Boylcd Herbs, or raw Sorrel with Apples and Bread well pounded together, with Vinegar put to it, others (lice it and Fry \t with Eggs, and if thorough dry, divers cat thin dices of it with Bread and Butter. U ;, To Salt Seef and Neats To7tgu€s fl{ed. VonO^K-ldand yields a Red-Salt proper for this purpofe^ which hath been Sc Id at a Salt-War thou fe at Puadle- • Dock, hut without fuch Salt \ , , , ^ ^ ' ' ' LAy the Tongues and Beef in a Tray, and almofl eover them with Salt till there be a Brine, thendiffolvc a fraaH quantity of refined Petre Salt in it; to fix Tongues allow half an ounce or more, let the Tongues or Beef He 12 hours on either Tide, and ic gives it a Rednefs. The Beef thus made Red, is either proper for drying , and is then called Hung-Beef, or for Baking to make Collar Beef, and the Tongues for dry ingjthe manner of making Collar Beef, the Reader may meet with in page 11, of a Book called the Comfleat'Cookf. And here it may not be improper to make a little Digreffion. -';; -': • . ,. • Ahottt Li f I \, ■^•^! 12S About SaltJPetrc* WHich of its fclf is a faltifti Liquor derived from Earth, and wc arc informed in the l^hilofofhical Tranf. MHiorjy N® 6. to this purpofe } that in the Moguls Dominions chiefly about jigra^ and the Villages heretofore Inhabited but now defcrted, they derived it from three forts < f Earth, to wit, Yellow, White, and Black , out of which they obtain the bcft, as moft free from common Salt , to this putting water, they tread it into a Pap, that the water may car. y a- way a fait Liquor with it, which afterwards Chriftallizcs into Salt-Pctrc, then they boyl or refine it twice or thrice over, as they defirc it courfer or purer, frequently fcumming it, till it Chriftallizes into Sal^Petre, which they -put into Earthen Pots, and fet them abroad in clear weather, that what impurity remains may fubfide or fall to the bottom , and afterwards break the Pots, and expofe it to the Sun to dry. In England, tubs are filled with dark falt-Earth, got out of Cellars and the Floores of Pidgeon-Houfes, &c. to which putting water it dreins away the faltilh humour, iuLo ano- ther Tub or Receptacle underneath (landing under the drip- ping hole of the uppermoft Tub. The Liquor thus obtained, as alfo the Salt-?ctre brought ovtthyihe Eafi' India Company j refembling a dull reddiih Sand, or courfc Mufcovado Sugar, is boylcd up to fcum and refine the fame, as many times as is thought necefTary. That which falls to the bottom of the Pan, is called ( as I ann informed ) Pctre-Salt, or the Salt of Salt-Petrc, itrefcm- bles common Salt, hath little or no taftof Saltncf>, butisefH- cacious in turning what is falted therewith Red, as Neats* Tongues^ Hogs-Tongues ^ Martinmafs and Cell ard* Bee f, yea and out of it a Spiric may be drawn as red as Blood, it is com- monly fold in Salters-fhops at Billingsgate, &c. a, a reafonablc rate, this fort with refining orhard boyling, makes Clods or Lumps and Flvkes which arc as big as Loaf-Sngar or Jlloffry which fort being much the dearer, is alio ufcd by fomc out of ignorance, (though not improperly) for the faking of Nen • y I n 'M ,r'' I i ii% t ♦ i •■ tt^ AboHt Salt'Pefre, Neats Tongues, &c. as aforefjid, this fort is commonly fold by Drugftcis under the name of Salt i^etrc refined , the cx*^ pence of the bait of ^alt-Petre being but fmall, the Owners or Employers commonly give it the Workmen. The other Liquor m the ran at the fame time boyfed to a due Confiftency, expofed to the cold will (hoot into Chriftols, which they take ofFa^d put into flat BrafsPans, where it gra- nulates of It fclf and :makes Gunpowder for Ordinance. And if the Liquor be refined to a greater height, it fcrvcsto make Powder after the fame manner for Piftols and Fowling- pieces. The main difference betwixt them is, that Salt-Petrc is Vo- latile and t ikes Fire, the other fixt and void of fuch quality. We have Salt-Pctre alfo from Bnrhary^ but it is fouler and leaves a greater quantity of fixt Salt than that we have from the Eajh Indies, 1 have heard it afferted in his Majeftics late Council of P'an- tationsjthat enough and good Salt-Pctre may be had froHj Montferraty &c. Salt- Pctre Salt as to gooJnefs hath no great Repute, yea common Salt mingled with Urine, Lime and Earth, caftupand kept in Banks for fix Months or longer, much increafeth Salt- petre ; whence 'tis probable that our Sea- Muds mentioned in page 10, may yield good quantities of Salt-Pctfcl In a Printed Letter of Mr. Gabriel Plat , to Mr. Samuel Hartlibt we read the Author affcrting, thn he knows by ex- perience that Salt-Petre is the moft rich ( ompoft in the World to multiply Corn, and that he hath feen fifty pounds worth of Salt-Petrc cxtrad^cd out of a Vault at Dewj^ate not very fpa- cious, which was formerly a Houfc of Oflfice, and not emp- tied, till the matter was throughly rotten. ^ nd feeing Sal-Am^ moniac yields a good rate in England, namely about half a Crown a pound, and is much ulied by Dyers, Tinmen, &c. and may be made here of Salt, &c. I (hall alfo digrcfs a little about the fame, and infert a Paper imparted by the Learned Chymift Mr. Molty to Mr. Dacres a Drugftcr in little Lhm^ hard-firm, viz,* :^- Sal' > ^f'^ji-' T.'.:, r A- , . .' ♦ 127 Sal-ammoniac. THe name of Ammoniac is given to this Salt, from the Temple of Jupiter^ ^Au{a.&, or Ammos^ Mtuated in the midft of the Defarts of Lyhia^ becaufe this Salt was formerly found fublimated upon the fupcrficics of the burnt Sands of that Country. The Urine of Cnmds that generally travelled that way in Caravans^ in the Tilgr images that were continually made to this Temple, was the fi^ft and princip.il Matter, and tbe acid Salt of the Air, which impregnated this Salt in the Night time, by its Union ftopped the volatile Parts, which the heat of the Sun had othcrwifc diflTipated \ but having not this Salt of the Ancients, we are forced to ufe this fiftitiou i Salt made thus. Take 7 pound (or Pints of Urine,) one pound of common Salt, and two pounds of Wood- Soot, beat the ^alt and ^oot to Powder and put them into an Iron Pot , pour the Urine off them, boyl it to dry ncfs, then beat the dry Mafs and fublime it according to Art. ThDit J take to be meant of putting it into a CrHcibUt and e-v/t- for ate or burn avpay the Moifinre. COOK.E t ill i: * !l:.^ ^- . k 12^ , C r. ::'i 1 , .,, -r (:,':>''] vH ■ : n :r.:[. Tq :r '" y .m* — "■""'-^H ) To Cookery ofFiejh. To pickle Samphire* 129 The Ifle of Wight yields flej^ty efit^ unci the Port- Sea Saltworks mop excellent , as is mentioned in page 32, which Mr. Alcorne pickleth in the manner following, . . , I. X TAkcfuchatiquorofWater, Elder Vinegar, White XYJL Wine and Salt as is pkafmg. 2. Let the Samphire be fcaldcd in it, and when the Vcflel is taken off, cover it with a Cloath to keep the ftcam in for a quarter of an hour, and it will be tender, but if it be re- quired hard, and not to be boy led again, cover it not at all. 3. Then take the Samphire out of the Liquor, and let both cool by themfelves, and afterwards put them up in a Vcffel dofc covered to keep for ufe. The Herb may hfi preferved without fcalding, but when it is tobc ufcd, itmufl: be boyled. To pickle ^urJJajn» TAke Purflayn with their Stalkes, and boyi them tender in fair water, and lay them a drying or foaking , when done, put them into a (^ally-pot, and make a Brine with Salt and Elder- Vinegar to put to them, fo as to co%dr them, and keep the Pot clofe ftopt. To make a Leg ofTorkferye injlead of a Weft* phaliaHam. Cut it long like a Weftphalia Ham, beat it very well with a Rowling- Pin, then put it into Brine ('as before defcri- bedpagc 122,) eight Days and Nights, then hang it up a Week a drying in a Stove, asjs mentioned in page iip^ and when to be ufcd, Boy I it. Q "^^ Im 'yl I MI 5J! - n •■'■^' * ■< V :.#*'' t^ '. »?• lit Cookery of FUflj. To Stew Setf Steaks. TAke thr«e pound of any goocl Beef, beat it well with « Rowling-Pin « and put it into a Tin-Stew-Pan , ( of which thoTe that have double bottoms are durable,) with half a pint of Ale, and half a pint of Clarret , with a (fared Onion, and fet it at two hands diilance over a gentle Fire, and when it is half ready, which may be in half an hour, put in a blade or two of Mace, a bunch of fweet Hearbs,an An-^ chovie, and when ready,which may beinhalfanhourormore, take the Liquor out, and put into Ir a little frelh Butter^ Nutmeg, and the fuyce of a Lemmon fqueezed on it, and ierveitup. i.\ ..:./, ^ 7ofryTrtpes.^ TAfce a good fat Tripe, and Co wee it three days in a fe't Brine as before defcribed^ then-put it into a Ftying-Pan of hot Bccf-Suet to be fcaldcd, when that's done, take out the Tripe and cut it into dices, then dip them into- a Batter made of a peny worth of Flowr, and (ix yolks of Eggs beat ^ up in a Porringer, afterwards Fry it) andfervcit upyas hot as you can. i ; ^ To make Teafe Tottage. Gowg to Wt^miniler fometimes^ I meet ivhh a dijb of fmh as are very pleafi^g^ foffhly as good may be made hyfome of the following Receipts, TAke a quarter of a pcckof dry blew Peafc , and boy! them with a piece of Bacon, and fome dry ed Mint ; when they are half boy led, which may be in an hour throw in a quart ef cold Water to break them,and if they be too thick^put in more ^ ake a CuHcBder and drcia them through it, thci». take a hand- /'- . . > ful .vf--*""rsaEf' - -^ — ^ -*r ■ .. ^■r*--' ' Cookery of FleJJj, jj, fiii ©f Sorrel, a handful of green Spinnagc, fhrcd them a little, pot in an Oynion with fomc Cloves ftuck in it. a licclc Pepper^ Salt, and Lcmmon Pcelc (hred, put all thcfc into a Skillet' boy! alltogcther quick up, which may be done in an hour more, and fcrve them to the Tabic with the Bacoi. in. Mite feafe Tottage with !Balli. BOyl a quart of whitc-Pcafe mingled with Mint, in a little quantity of Water, till they are broke, nnd ftrain them through a Cullender, leaving the husks behind, to which (& grained, put a quart of new Milk. Tq mak^ Balls to put into thtm. Take half a pound of lean Veal, half a pound of Bacoa a little Bcef-Suet, a few tops of Time and Winter- favoury! fhred them albogether very fmall, grate in a Nutmeg, put m a raw Egg or two, work tbcm well up, and boy I them by themfclves, in a little of their own or Beef Broth, then take fome thin fliccs of Bacon, Try them, and put them into the Peafc Broth and Milk abovefaid, with a little beaten Pepper, Cloves and Mace, a piece of Butter, two or three flices of Ginger, a little Lemmon-Peel , and three Anchovies (hrcd UrnzW, a Fremh'Koul indices, and boy 1 all up together, and if it prove too thick, put in more Milk, with two or three dices of Lemmen. . • ■ ' ■ ■ .■ ■ ■■''*•''. feafe Tottage, with a Jlrong ^roth^ according to Mr, John BuWsway. TAkca (bin of Beef, and a knuckle of Veaf, boylthem in water fufficient> with Cloves and Mace, 4 or 5 hours* kill they are tender, then drain that Liquor apart> giving the Meat to the Poor; and into it put 4 quarts of white-Peafc, and boyl them therein, with fweet Marjoram , Penny-Koyt!9 and Spearmint a pennyworth of each, and when the Feafc are (^2 almoft ■M M ■•-I ^■' ■' ' I Ji L ij2 Cookery of fle/b. almod boyled, er rather have rimtnered an hour, put in a hV tie minced Charvil mingled therein ; Laftly, drain theni» and fcrvc them up. J-La-mode (or Larded) !Beef. TAke fix pound of Buttock-Beef, beat it well with a Row- ling-Pin, and let it lie one Night in a Brine (made of Salt and water as before, ) then flice the Beef and a pound of Bacon., put them into a Pot in Lays, with fomc C loves, Mace, Cinamon, Nutmeg, and fome fweet Herbs (hred be- twixt each Lay, (to wit, ) Penny-Royal, Time, and Winter- favoury.) Laftly, put in a pint of Ale, and let the whole be Baked with the Wifcs Bread. This will have a Jelly about it, and may be cat cold, or hot if ftewed upon Embers. Totted (Beef to ferye injlead of Totted Venifon or , Fotple. . / TAke fix pounds of Buttock Beef, Parboyl it , alfo take fix pounds of Beef-Suet, and put them one Night in pickle (as aforefaid,) next Morning beat them hard with a Rowling-Fin into a Mafh, then take Penny-Royal, fweet Mar- joram, Time, and Winter-Savoury, to the value of two pence, and Cloves, Mace, and white-Pepper, to the value of a pen- ny each, mingle all thefe together, ftrewthcmon the Meat, and Bake it gently in an Oven j when it comes out , take it from its Gravy, and Pot it up with Butter on the top for keep- ing. i To Stew a Fillet ofVeaL CUt it into 20 or 30 flices, and lard them all with Bacon, on which, ftrew on a little minced Time , and Penny- Royal, put them into a Stew Pan, with a blade or two of Mace, a pint of Oyfters with the Liquor in them, two or three An- chovies, a Sheljot, a pound of Sawfedges, and Acw or fimmcr , . i * them %'' ^ Cookery of Fiefh, j^^ them over a gentle Fire, and when they are enough, which may be in an hours time, take them out and Difli them, and put inapoundoffrcfh Butter, ftrcw on feme Lemmon andfcrvc them up. V xO ^afl a fillet of Veal BEforc it is laid down, (luff it with Balls madeoffomeof the Knuckle, chopt very fmall, and mingled with yolks of Eggs, fweet-Herbs, and Spice beat all together ; in the Roafting throw on a little Floure, and when 'tis Roaftcd enough, fervc it up with dices of Lemmon, and Anchovic Sawcc , to wit, fimmer two Anchovies in a little White- Wine. To mah a Leg of Veal fu^^ly the "^ant of a Shoulder* TAke the brawn and cut it over the Knuckle, and fcewer k up, take a penny worth of Penny-Royal and Time, a pennyworth of Cinamon and Cloves, half a pound of Becf- buet, a Pippin fliced fmall, chop all thefe together with four yolks of boyled Eggs, beat them all up togethet with a little fur- Water, and a pennyworth of White Wine, and a little Flour to harden them, with a little bit of Nutmeg, make them into little Bails jike Nutmegs, and make holes with your Knife in the Meat, and put or (luff them in> and when Roafted , ferve it up with Anchovie Sawce, anda little Ltmmon. , Minced %eefto Eat tvith Spoons. M i Hi i f M ^i :l TAke two Ribs of Beef which may weigh about fix pound, cut the Meat off the Bones, and chop it very fmall, and put it into a Stew-Pan, with a pound of Beef-Suet minced fmall, into which put the following Ingredients, namely tw^ pennyworth of beaten Cloves and Mace, fix corns of white- Pepper bruifed, half a great Oynion minced very fmall , a farthingv- ,V.-."*^.' ^— V... 12^ Cookery of fUfh. larthingworth of Time, the like of Pcnny.Royal, botb chopt very fmalU half a pint of White- Wine, a pint of iair-Watcr, two Anchovies, let them funmer an hour over the Fire » and ^vhen done, (iqueezc in a.Lemmon, and throw on a Ut^ grated Nutmeg. A ^otuge. c^. TAkc a knuckle of Veal, a (hln of Beef, 12 Cocks-heads wafhcd in hot water, then fcald them, fplit their heads, pick off tlicir Feathers, and take out their Eyes*, moreover take 6 Gizaids of Pullets, 2 pound of Sawfiedgcs, a pint of Oyftcrs, a blade or two of Mace beaten, a pound of Bacon in little fliccs , an Onion , and a bunch of fweet- Herbs both cut fmall, a pint of White- Wine, and three quarts of fair- Water, put all in a Pot cJofc covered, Cramering over the Fire above an hour, then take out the Beef to give to the Poor, the knuckle of Veal ( which will turn to a Jelly ^,and the Sawfedges aretobcput in the middle of the Di(h, with the Broth, into which put a penny- Rowl grated. A Frigacy of ^hheti QrChkkensm TAke two Rabbets, quarter them, break aH their Bones, clap them into a large Frying-Pan with a Cover, into which put a pint of White- Wine, a pint of fair- Water, half a pound of Bacon thin iliced, two Anchovies, a fmall bunch of fweet- Herbs to the value of a farthing ,chopt fmall , two pennyworth of Capers, let all thefe (immer or gently Fry an hour, then take half a Porringer of the Broth , beat it up with the yolks of fix boylcd Eggs, put all m a Di(h, and fquccze on the juycc of a Lcmmon, v^ /(«r^ -r *< *"-^., Oooierji of Fkjb. ?S Hun^Seef, TAke fix pound of the leaned Beef that is, beat it very' well with a Rowling Pin, put it into PickJe or Brine, as defcribed tn page X22> eight days , take it out , and dry ib very well with a courfe Cloth, fprinkic upon it a penny- worth of beaten Cloves and. Mace, put a ftrmg through it, and hang it op three weeks in a Chimny over a Wood or Sawduil Fire, till it be thorough Dry, this is to be cut into very thin dices to cover Bread and Butter with,and Co Eaten. The Stove mentioned in page i lO, is more proper for this Work than a Chimny. To preferye a &eaji of Veal in Tickle for three Months keeping in the Summer -time > ... _ . ■{["■' TAke as much Spring or Conduit Water as will cover it, let it BoyI, and then takcitofFand let it cool, take two quarts of that Water, a quart of Elder- Vinegar , a pint of White- Wine, fome Lcmmon Peel , a pennyworth of whole _ Cloves and Mace, a ftick of Cinnamon, put all thefe together and boyl them, and when it is cold, put the Breaft of Veal into • an Earthen Pan, and cover it with this Liquor, into which put half a handful of Salt, cover it up clofe, and it will be fit for ^ Eating in a Week, or for keeping three Months asaforefaid. To preferyea Haunch ofVeniJm that will not Hep. Dig a hole in the Garden or Celler , and put a Colewort leaf under it, and another above it , and cover it over with Earth for 24 hours time, and when you take it up, ftufF it with Beef-Suet chopt fmall , mingled with a pennyworth of fweet-Hearbs, to wit, Penny-Royal and Time alfo chopt ftnall, with a little bit of Nutmeg grated amongft them , and then it may be either Boyled or Roaftedj if Boyled, it wants no Sawcc, if Roaftcd,thc Sawcc following may be ufcd, i/k. 'i _ * \'W\ I ■' .1 1 ' I .«, i V-'l ■I '.'-U W t- 1^6 Cookery of Fie/b. A penny Loaf grated and put into fair watcr^ with a (lick of Cinamon, a fprigot Rofcraary, a pennyworth of Red Wine, boyl all ihefc up. put them in a Difti, with a bit of fweet-Buttcr, and a little Sugar, into which lay the Meat, and ferve ic up. .' ■ ; • ■ * . ■ , '* \ /To make Bononia Saipfedges. TAkc 6 pound of Buttock-'Bcef, 6 pound of Pork (Bdly- pieccsj pare it off the Ribs, let all this finr;mcror Par- boy 1 over a gentle Fire about an hour, then take three pound of Beef-Suet, three pennyworth of Cloves and Mace, a pennyworth of Nutmeg, as much Salt as will juft fcafon them, of Sage and Penny-Royal a pennyworth, a half-pen- nyworth of 1 ime, a pennyworth of beaten Cin'^mon, mingle the Meat and all this togethe. , chop them fmall , and put them into Ox or Cows guts prepared , and dry or fmoak them B or 4 Days in a Tin-S'iovc, fuch as is mentioned in page 1 10, over a Sawduft Fire. t 1 '■ '. To prepare the Ox-Guts* X •S^'v, WHen they come hot out of the Beads Belly, put thtm into fair- Water and Salt, cut them into feverj^l pieces and turn the infide outwards with a Stick, for 3 or 4. days together wafhing them until! they are rendred white, then put intheFlefh and tyc them up. Guts that are to to be Exported after they arc wafhed, ought to be Salted and Pickled. Sawfedgcs thus made arc (without any other drefling) to be Ear cold with Muftard. One, like a Hogs-Puddmg that cofts but 3 pence, may ferve asaRelifliing-bit to 3 Perfons in a Tavern j I reckon 4 of them to contain more, and better Meat than a cold Neats-Tonguc , and believe they will be- come common. f^ Thefe with Shceps, Hogs, Ncats Tongues, Hams,Bloa- tcd-Fiili, e^c. are to be had of Mr. John Bull^ mentioned in p:i£>e 1 14, who keeps an Ale- Houfc near the Fk(t on the Eaft- fidc. . ■ ,. " • ' Of \ V - Butter and Fltfh frefcrved Frefh, /. • Of Stater, ' '.. »?7 Divers abufcs committed in the Packing and over-Salting the fame to make it weigh heavy , occafioned a Law 10 be made for rcdrefs in the 14 of Car, 2. Qhaf. 26. where wc find the Complaints are of thisNature. . I. Fraud committed in the Packing np bad and decayed But- ter^ Vfith fonnd and j^ood^ in Veffelt and cask unhfaly and called by wrong Names ; a Kilderkin weighing from 26 to zS pounds ^ a Firkin from lO to 14 pounds, the Pots from 7 to 9 pounds. 2. And thefe irregularly weighed with Stones , Iron-Wedger^ Brickj, and other unwarrantable Weights, 3. Hence the Commodity ( whereof much ii tr an [ported beyond the Seas) lies under a bad Repute, abroad and at home^ becomes a great abufe to his Ma]efiy in the ViU:Halling of his Navy^ Mer- chants in ri^ttalltng their Ships , and to Houfholders who buy the fawe for their Expence ; For redrefs whereof it was BnaHedj That after the firfi of June, 1662. 1. Every Kilderkin fh all weigh iial. neat or above Aver- dupoisj be fides the tare of the Cask; Every Firkin $6 pound be fides the weight of the cask^^ and every Pot 14 pound be fides the might of the Poty all of good and Merchantable Butter^ 2. That no Butter which is old or corrupts fljall be mixed 'or fackfd up into any Kilderkin^ Firkin, or other Cask^^ Veffel , or Pot, whatfoever with atiy Butter which is new and found, nor any Whey- Butter^ jhall he packed or mixed with any Butter that is made of Cream, but to he packt feparately, fo that each cask^ or Pot of Batter, fhallheofone.fort andgoodnefs throughont. 3. No Butter to be falted with any gre but it would have been the like at the Jndief, K i 5. If ■111 ' "iit m^ ' ^s»^ 1 40 Extraordinary Experiments , 5. If a Brine be made of Salt and Water, it is outwardly of a cold Nature, as we have afferted in page 9, and is very proper to put bottles of Wine in, to keep them cool. 6. Forafniuch as old dry hard Salt, prefcrves what is bu- ried in it, fromFroft in the Winter-time, from Heat in thr Summer-time, and from Air at all times, it cannot but be very proper to bury in it, bottles oi Florence or other Wines, Cy- der, Oyl, Ink, to keep them from Freezing in the Wintet- time. 7. It cannot but be good to prefcrve divers forts of Fruits and Roots, as Pyne- Apples, Oranges (wrapt up in Fap€rs>) Hartichoaks, &c. One Thomoi AfarJJjall, a Fruiterer, informed me, that he covered a Feck of Peafe with their fhclls, and then covered the ftiells over with a heap of Bay-Salt, and they kept till the DJiddle of March^ and might have done much longer. <> It were convenfent to lay the Salt' in a dry upper^Rbom on a Mat, which for preferving of Hartichoaks, might be firft ftrewcd with Salt, then the Hartichoaks fet in rows , with their tops downwards, then covered over with a Hair^Cloihi and then the Salt poured onj 8. The nccefTity of preferving Venifon ^nd other Flefli, in the heat of Summer, itiay occafion more Experiments, which I humbly beg may be imparted. .:.; ' OF • .•,) . ' . I ■•». J J ♦ '.'r Ji 1^ — »-«IN ^■•*"^, I4X OF THE Canary-Trade. Before we part with the Reader, it may not he unfit to entertain him with a Glafs of Wine ^ wherefore let fomeivhat about it enfue. M Afters of Ships, and moft Merchants, know it to be a Trade, at leaft of late, very difadvantagcous to Eni- land-i and that in thefc Refpec^s. 1. That we pay doub'c the price, we forme'rly did for ir. 2. That we are mightily over ballanccd in this Trade, the Canaries taking ofF more Commodities efpccially Fi(]i, from Ireland, and Icfs from England, than they formerly did. 3. That by reafon this Trade lies open, every Ship ftrivcs to go firft, and return firft to Market j hence the Inhabitants knowing we are covetous of this kind of Wine, take thcop- ' portunity of enhancing upon as. 4. Which alfo gives them an opportunity of making and vending much bad Wine, made of Grapes, fomc Ripe, fome Green, fome Rotten, and this is that fort which commonfy arrives here before Chrifimas, whereas the better fort comes afterwards. For proof whereof, I rather cite Authors that have ccn- fidered it, than depend upon other Informations. ' In a Quarto Book cntituled Trade- Reviv^ d , Printed in 1659, Page 21, The Anth or de fires that the Canary Mer^ chants may be called to teflify, who it is but the }cws that have [foiled that Trade , and brought ns to pay twenty pounds a Pipe for Canaries, in ready Money (filver jfcarce being liked, or able to purcbafe them at that rate, but Spanifli TiSiols) when as heretofore they were bought by onr Nation, trading » thither, part for Commodities carried hence J part for time, and part Money at ten pounds per P/pf , to the great accommodation of all that traded into thofe Jflands^ and the expence of our M^nufailures* The h %. .|? 1 6 5 8 , PHblifhed by Mr, Baker, m 1659, refrefent the State of this Trade as followeth. r> 1. That the Canaries htmg lObo Miles from S^ain^ the chief of their depeadance and Trade is with thcfe Nations, (meaning Great Britain and Ireland) for their Wines, ex- cept a few Shipt to the Weft-Indies. 2. That the Englijh formerly^-bought thefe Wines there, at Ducats 28 fer Pipe , that is 8 i. 8 ^ which with Fraight, Cuftom, and Charges, flood in 1 3 pounds Sterh'ng, and now the firft coft is Ducats 62 fer Pipe, that is 20 LSs. The diflPerence is 12 pounds Sterling in a Pipe, fo that upon loooo Pipes yearly Imported as a Medium, we pay dearer in the firft Coft, Dy one hundred and twenty thoufand pounds than we did, fo that they who were formerly Poor, arc now become Rich. To which adding, that they have doubled thenr Cuflomsi and impofeda new Duty, fince BLks was at St. Crusi, for Repairing and Maintaining their Caflles and Fortifications^ he makes our Dammage each Vintage a great deal worfc. The Author of Britania-Langnens , an Odavo Book of Trade, Printed ini68o, page 183, thus States this Trade. Bejides to we have vafl quantities of Imported Spaniih Wines, we alfo purchafed with our Exported Commodities at the rate of 10 1. per Pipe » bnt now at ahont 20 1. per Pipe , and mofilj with Money, Bnlliony and Bills of Exchange , fo that 'tis compftted that of latter yearsy it hath coft Enghnd near two hundred thoufand pounds per annum, in Imported Spanifh Wine, over and above the value of our Commoditiei Exported to the CdnmcSffromwhence he faith are Imported. l» , About 1 3000 Pipes yearly at 20 /. per Pipe— 260000 And our Commodities Exported do .- — 7 ^ amount to but about *■ ■ « — \ ^ . I .* - Mr. 1; ■r*. jf^ ' ,.»•*' <.mm» of the CMary-Trade ja^- Kir. James Boeve^ a Merchant commends this Book, as very ufeful and judicious, and this I mention to take an oppor* tunity to return him thanks, (which I hereby do,) for aeon- liderablc number of Printed Papers, and Books about Trade, which he was pleafed to bcftow upon me; amongft which one was Publifhcd in 1641, by Simon Smith, then Agent for the Royal Fijheryy entituled the Hcrring^Bufs Trade, in which Book the Reader may find the Dutch Laws, thence cited in page 58, &c, and a judicious account of the charge of a Bufs or Dogger, of the Nets, with the manner of their catching the Herrings. Now the inconvenience of the CAnary Trade aforeHiid being notorious, it is fit to propound the Remedy, viz.. That it being but one place, to prevent our felves from un- dermining one another, which caufcth them to enhance upon us there. 1 . That the Trade thereof be reftrained to one fole Company, and after others at prefent concerned have had fome compe- tent time for cleariiig their Debts, and concerns, none but thofe of the Company, to have any freedom of Trade thi- ther* ; 2. That for as tnudi as this Ttadc may be highly in/lru^ mental to promote the Fifhcry oi England (as follows, ) it be reftraincd to the ^0^4/ Fijhery Com^ny. 3. That fuch Company raifc a fufficient Stock to carry on this Trade, which may be thoufand pounds more or len,as (hall be thought requifite. 4. That every one that pleafeth have liberty to bring into this Company a Stock, not exceeding above 5. That for every thoufand pounds fo put in for the Ca. vary Trade, he be obliged to bring in one hundred pounds as a Stock to carry on the Fiflicry Trade. Hence the Filhcry will be fupplied with Adventurers. Hence if the Filhery be well encouraged, they may have Ships belonging to them, which may be employed all the year round thus. I. In the Summertime, they may be fct Out to Greenland, to be employed in the Whale Fiflicty, which wc have either quite loft, or moft (Ir^ngely decline in. 2. VVhcB M\ ! I XK m >A . 'I 'tit )A '*€' ' '*' '**^^^K;iJU. ^i' i»« ii* 4<&. i« ■w. .», •■■•^fc*^" M ♦: i ii) t •f) fe /-i. 144 OfCamry and Pmugal Wiffe, 2. When they return, they may be gone to Portugal, Sfairiy and the Streights, with Herrings, North-Sea-Staple Cod, ^c. and with fuch other Freight as they can get. 3. And from thence fct forth to the Canaries ^ ar>d return with Wine, when it is reduced to arcafonablc rate. jigainfi vphich it will h Objected. : ■ ^ ■■ ^ .■■'■;; ■ ■/■••■.;■ 1. That it will difpleafc the 5^4«t4rB unruly »»/«•<* ww'*"^j "f^"' 't^rmj vv f mvvtivmtm Wf,J» Vff »W« French- PVj«^, will he advanced en thefe, and frohably mere, be- caufe of their variety and goodnefsy and alfo btcaufe 4 great quantity of the Wines - of that Country are not fo flrong at the French. Now feeing this Wine is not yci: arrived, let us treat our Poor, Wet, Wearied Fiflierman, t'^to whom I am be- holding, ) with fomewhat to refrcfh him, rcfembling Burntr Wine, wherefore a wordo < \ Of Ale ( or Cyder, ) i ■■: * W' s :l. INto a quart of either, put in a quartern of Brandy, a fprig of fpear- Mint, and a quarter of an Grange, four Cloves, then BoyI it. Scum it, and Burn it if you pleafe, as you do Wine, and put to it a penny worth of Sugar. : /jAle and Brandy may be alfo ufed to make a Poilct. ;■ . . . : i,. y ' ^^' \j:-', . ■: ,•<. ' 1 \'- j-- "■' ' ■ ■ -.'-? '..\; 'f- . v:^;— • ■»■«" .*v_f .-— , — ■ W-*^ j-^-***«*^. *~^^«fi«tfc^ ,trx»«*" -" '■^-^ ->*» J-- J^ l» p f l j •^ iV: .N-ti' *47 N A R R A T I V E ' '• - O F T H E t : ». . 1 j\ • ^ 4< . i« ». •, j/ SUFFERINGS Salt - And Cafe of the ,-iir I.- 1 - r.1 O F; n. '' Sheildsy1Sio)'thHmherlanclyI>urhamy &c. Taken from their Petitions and Papers, prefented in Parltamems Jhe Occdfiou of their Incnafe,b:\.^ :: I ::^'» I. TN ^mi» 1627, and 1628, in time of Wars with Spam X and France^ Salt was fo fcarce, it was Sold at 8 /. 9 x. 10 X. a Buflicl ; and in 1629, "P<>" conclufionof a Peace be- tween England and France, the French' King put out an Ed id: that none Hiould be Exported, on ConHfcation of Goods, and lofsofLife. 2. Hence about the fame time. Peace being alfo concluded with Spain, about 200 or 300 Sail of Ships were fent to Spain for Salt, where that King making an advantage of ouc Neccflfities, laid an Embargo on the Ships, which being taken off, there followed fo great an Impofition oq their Salt, that it came to double the price of Salt then and there made, to the Merchants great lofs, " T. S 2 3. This i- I" ''■^, I ill tf I !•;• i f 'I "'~*''««i^v -*---.:.«.^..»-» ^•AV^^u:.'*:-'**'*--^* ,.i^* 4 *■'' J 48 7'heCAfea/td Sufferings of the Sdtworkers^ 3. Thjs occaiioncd the Lord Mayor> Aldermen, and Com"^ pany of 1 iflimongcrs of London, andi divers other Corpor^ti" ons, in -^w»ofa to advimce their ow^* Ivlanufa^ure of Salt. In 1646, the Scots removing out of England^ the Saltworkets made hard fliifr, to reftore part of their Ruined Works, and Pans, but to their great Lofs. For in 1648, the ufurped Pow- ers cxpofed to Sale all Lands belonging to Bifloops^ Deans, and Chapters, alfo the Salt Houfes and Pans of the Saltworkers, that lived att SoHth'Sheilds being Built upon Church-Lands, they were enforced to purchafe the fame of the faid pretended Powers, or of others who bought them over- theit heads, at a very dear Rate. - .. Moreover in 1648, Sir Arthur Hajl^tg, comming to Conr- mand at Newcajiky (to add to their Miferics,) laid on an arbf- trary Imposition of 4 /. a Wey on Salt , f nd as much on a Chaldron of Coals-., foi: thcufc of the Garrtfon as he prc- tcpded* Fiona I <$44, to Jwte lO^ri, thQ^Scstoh undermined th'C' New- 0//^-Salt worker^ in itheir Trade, by an unequal Impofitiort m itbft£x(;ifie,,b^ing.ahaJfpciiny.a.3aUoi^ as well or^ Eiigli&i ^ ^^'jvtch, whQ;cas the Duy on Scotch (being Forciga,) ou^t to . "-SiU^ , ,~_ .N—- .f -i^ ^ ■ ini"- i -rr-i.yfin»'n -i r- The Qdfemd, Sttfftringt of the Sdtrvotktrs, 149 have been as other Foreign Salt, a penny a Gallon, in regard Coals, Labour, and Diet in ScvUand^ (cfpeciiilly during the time of our Troubles, and heavy Taxes j ) were cheaper by one half there- than here. -v ^'i; »* -v, .i « ., ' • Bcndes, the 5c, which continued to 1654, during which time the Scorr;]?;-Salt undermined the English nor- withftand.ng it paid 33J. ^d. a wey, (of 40 Bufhcls of la- Gallons each,) more than the £«t7>j?J, by which means,above 1(50 Pans or VVbrks bfcan^.e v^'aft and ruinous,, which if tc florid , would be able to make from 16 to 18 or 20 thoufdndi A. .It : il :t n t * I It i ?i- --w. 1 50 TZ'e C^/e and Sufferings of the Saltrvorkcrs. wcy of Salt yearly, which they believe is as much as ever was Imported into the Nation in one y«?ar , by Scot, or others, .rMi{\ii^ui v.\u:.\l lu:^ The Rump. Parliament being Diflblved by Oliver Cromwell j the Sa'tworkers were in hopes to get fome relief by that Change, but met with the quite contrary, for the hldOUver and his Council, without (laying for the Authority of a pretended Affctnbly of Parliament^ did ordain to Unite Scotland into one Common Wealth With iwgiW J andthitall Scotch Goods for the future, (hould pafs as free, and With the like priviledge, as Goods p^fs from Port to Port in England, V'V^hence the Sakworkcrs fell into defpair, andnolefs than 80 Pans more and upwards were Ruined ihen, reckoning it impoflible, to have vent for ^ great part of the Salt they com- jTionLy made, o: could have made. ^ ^ , ; :, . , . ; ; \ i , ; ^The Saltworkers by his Makefiles hapfy Rejiauration , were in great hopes to find Encouragement in the faid - Mamifaciure of Salt, but have met with the o^ulte con^ ., trary in divers Rtfpects, , ;:; .l!',.j ♦ > i ;: !' .■'.•-,,.;,, ,r.. -,• i »•,» 1. 'TpThofe oi South Sheildsf wereinforced to pay confidc- A rable Fines, and to take Leafes of the Pans, Grounds, S aiths, and Houtcs, of the Church, to whom the fame were Reftorcd. 2. The Saltworkers of Northumberland^ Durham-, &c. Che- Jlirey and Lancafter, finding the vent of their Salt , in thofe iVsr^/^^rw-Countries, on the Coafls and in Ireland much ob- ftruded , obtained from the Parliament in 1662 , as a com- penfation of their Sufferings, a high Duty of Cuftoms to be impofed on Scottiflj-Salty to wit, a halfpenny a Gallon, that is, 1 3 /. 4 ^. a wey, which yet continues, (whereas French pays ■ but I s. and Spanijh is. ^d.) But the intent of Parliament in difcouraging the faid Scotch-SdXt is fruftrate, by rcafon a Farm ^ of the Cuftoms of all Foreign Salt Imported hath ever fince 1662 been Let, and Expires not t'lW Michaelmas, i688. The which Farm hath been extreamly prcjudicwl to the Salt\yorkerSj I ;he Nation, and his Majcftics Revenue. ' ■ •''- ' • ^ ■*•''■*•' k""—N..: ..f^. Jht Cafe and Sufferings of the SaUtvorken, icj I, To the Salt workers. : THcy arc informed that by virtue of the fpccious preten- ces aforcfaid, that Scotch-Szlt is better than Englifij ; that unlets moderated in its Cudoms, it would breed an cnmi^ ty between England and Scotland, and prevent all Trade thi- thcr,and Returns thence, the farmer hath obtained a confidcrablo Defalcation of Boo/, ^er amum^ as granted to admit 5f^/c/>'' ale at half Duty of Cuf^oms, (as they belcive or as bad,) ihc fame as they are informed being Subfarmed to the chief Traders in ScotchS^h-t ZT^^ to Scotch' Men. ' By which means, the Condition of thcSa!tworkers is much worfe than formerly, albeit, as aforcfaid, when Scotcb-^ozh paid J3 J. 4 ^. a wey more than EngUjliy they were undermined in iheir Trade, and forced todefert i6o Pans. '.*' * %. To the Nation. ' ' ' '•''" "•••.*•• • • • •'i-., ■^Y rcafon the faid Works did Employ mnny thoufands df 1 1 poor People and Families, who depend on that Manii- fadure ; who arc now reduced to Beggary, and incapacitated to pay Taxes towards the Maintenance of a ncccfTary War, (hould fuch happen: The Saltbeing'reduced to fuch low Rates, that there being nothing to be got ; Adventurers give over the Manufadlurc , having vaft quantities on their hands, without any ProfpedlofSale thereof, unlefs to great Detriment, and even when their Condition was at the beft , they gave over Working five Months in the year, for want of vend, at (o lov a price as 8 ^. a Bufhcl. ;...,;,, ,, -1. > j ^; " ,M^,:ri iii- h. i> V To his Majejlies ^Venuc, '. ;]Jv\ ; )! IN regard the Farm- Rent, (if paid into his Majcfties EKche- qucr,)being but loob /. jx - annum, fas fomc iiavc ailertcd) h inconfidctable, to be put in balJa'ncewith a national injury; and fuch advantage to his Majeflies Revenue, as they have long Iv^lHctted to obtain, as a recompence for the lofs of the Guiloros on Foreign. i ■'1 ~^. » . ^ 152 The C^fe and. Sufferings of the SaUmrkers. For ^nicdy they humbly 'Cra'Ve, : y I. '*4^Hat the faid Farm may be vacated ifpoffibic, by his X Majcftics Intcreft , or Let, and Subfarmed to them, if not , th'j^t for the future, all Cufton^s on Stptck-Saky ttjay be Leavicd by Sworn Cuftorii-Houfc, Officers and others. 2. That our Filhcrmen in the North and Irifh-Seas, and at Iceland, be obliged to Lade and take in all their Salt, (to be fpent in Filhing) in the Ports of Eti^Und , before they put to Sea. ■ " ■ 1 { \ 4s to the Salt 0/ cheflike, Stafford, WWor- cefterfliire. ;:i^l..J THe increafe thereof is fo great, by reafon of many new- Brinc-Springs, difcovcrcd from timfcto time without the cheif Salt-Towns, Seawards, and by the Difcouragements put upon their Sales, by reafon of Seotch-S^Xt Imported into Jrt- hnd, and French Sah Imported into the Weftem parts of hnglandy but more efpecially in great quantities into Jrelmdt in return of that great Trade they have with frame, for their Flefh, &c, lincc the Aa for Prohibiting /r//7;-C^rr/f firft part, the cheif ufe thereof being to Salt the Beef they Ship off, which is very much, to wit, the Worthy 'john Ball, Efquirc, Jufticc of Peace, affirms, that his Majefty was informed by an Irif^ .Earl, thatno lefsthan 48 thoufand barrels of Iri^ Beef, weigh- ing 2 C. and a half weight each , had in a years time been Landed at Dnnk^irk^ only , from fuch like caufes it Coriies to pafs, that many thoufands of poor Labouring Families are undone, and the Proprietors of Works aiid Pits reduced alfo to a wretched Condition. A Share that formerly yielded 60 /. a year. Rent or Beiicfit, not now rcndring above 61, Salt be- ing reduced to6d. a Buftel at Northxvichi the ttioft enitnent Salt-Town in C^fJ/wV*, whereas of th«, ft-inc , there.and in other places of the CountyV vaft qwaH cities of Salt may be made, far excelling cither ^Vc^/f^ or jFrcwc^, in goodiiiefs. s« \ Laftly; »^ rm ' 'jra .-^i^'^T^f'^^ ' -rT'~-' ••—•*' -■-"-^•"•y' The Cafe and Sujftrittgs of the SaUivorkers. i r ? Laftly, As a mod cfFc<^ual remedy to ihcfc Agrcivanas, I might name Honourable , or Eminent Pcrftns otchejhuey Newcajlle , and Hants ^ who have long by thcmfclvcs or Agents foUicited to bring on a Imall Excife , f or Duty payable on Salt at the Works.) on Native- Salt, on Condition lodifcouragc Foreign, by a high duty of Cuftoms, ss an ample Corapcnfationt 1 his Mcijdly for the lols thereof, and for tbo advancement of the filhcry. Againft fich a l^'tty^ the common Obje^fions raifed by the P.irllamtnt'M'.n of Cornwall, and Devonfliire, &c, are, OBjncTlONy I. That Eiiglifl}-Sd\t will not cure their Pilchards, which is acon- fidcrable Filhcry . / jiNSW E Rj . i The dcfign of this Book, is to prove the Excellency of our own Salt above any othc, wherefore it ought not to be difpa- raged without due Try ui, fwhichwe have not heard to be hi- therto attempted/^ wherein they may have the help of fome able Fifhermen, that have much Experience in Salting (or curing) of Filh : Moreover the Fid-imongers affirm , there cannot want good Succefs, in regard Herrings require a better Salt than Pilchards, and the former, to wit , Herrings, cannot well be cured with Bay-Salt, (much woilc than EngUflj refined, j and the latter (wz,. Pilchards) may. OBJECriONy 2. That they cannot othcrwifc difpofe of their lean , fliotten, or fick Pilchards , but in Baiter for French (or Bay) Salt, which fervesraofl excellently for their Newfoundland Vi^^t'^ of Poor Jack. m ■•^^m-.-^ 1 5 4 The Cafe and, Sufferings of the Salt workers, ; . . ANSWER, ' .'..,1 ' '"/ ■■ 1. The Fi(hmongcr? fay, there ought be be a Law made, to rcftrain the carching of Pilchards , (as in Holland there is of Herrings j fee page 107) after fuch time as the Shoal begins to be lean, (hotten, or fick, as ^ good medium to preferve, and increafe the Breed. 2. 1 h;it the ihottcn Pilchards, (as well as Herrings,) cured witharefin:d Salt, may probably be vended at other Mar- kets,- withnolefs, ( if not ^icd to Ne^fo midland without Dammage, (notwithftanding the Propofal,)unlefs Landed in KngUnd. What if you Ipf? foniicwhat in this (inconliderabfe) unfit Fifhery, you may undertake better elfewhere, fee page 102, 107, bcfides it were b "tter you fliou'd loofe fomething, than the Trade of Salt-mak ng be tluin'd: Many Brine Springs run at wad, and many thoufands of poor Families want Em« ioynient, for about halftheir time every year. 5. ThcNewfoHndland'^'iihttYn ^ you fee in pag^ 9j^ wants a Revenue ^o fupport it, qnd m^y be hj^d out of SaJtr which if you longer oppofc, perchance you Will embrace a. Shadow, and lofc a SuMance. .--... -u ,^!. 1.. . . 6. In the late times of Ufurpation, the Ejccife of Salt was thus eftablifhed. ' " ' . , AH Salt made, or to be made within England^' Wales ^ or Town of ^frw^^'i^, which is, or (hall bc| Shipped, or conveyed by Water, to be paid by the fir ft Buyer of fuch Salt,at the place of Landing, or ' Unloading thereof, on every Gallon, a halfpenny All other Salt therein made, and not Shipt, or conveyed by Water, to be paid by the firft Buyer^ i;^ercof upon the firft delivery, tn« Irfce d. \d. All Salt upon Salt, that is made of Salt within. Kn^landi Wales, or Town of Berwtck^ to be pai^. in page u. ithus argue. Concerning T ITSl. :\ * ^ •J hivc heard divers Merchants of late years affirm, they could X not get the Intercft of their Principal by it ; and when the Debate about Tin- Farthings happened, the Prw^rr^rj affirmed, that there was 22000 /. worth of Tin at Smyrna remaining, that had been fome years in the hands of one Mr. Pythorne^ a Fador there, that he could not fell to any advantage j and it's well known that Tin was never fo cheap at home, nor more of it lying on our hands than now, albeit his Majefty ever fincc 1666. hath received no benefit by his Prerogative of praremp- tion, nbr is like to have any for the future; whereas in former times it was farmed at 12000 /. pfr /?«^««i Rent. The Cafe being thus, give me leave to make a Digreffion a- bout the improvement of OLir Native Commodities. Endeavours have been on foot to reftorethis fall 'n branch of the Revenue by Farming it of his Majefty, and coming to a Compofition with the Miners of Cornwal to take off all the Tin the Mines yield, or at leaft 1200 Tons per annum^ but there were two Rubs in the way •, the one was , the Convocation could not well come to fuch an Agreement, till an A61 of Par- liament was obtained to bind all particular Miners to ftand to fuch contrads asthefaid Convocation fhouldmakc ; The other was, the Farmers would not undertake fuch Bargain without T 2 Cove I »^ .>, «, * *.«»■•»- — *• '■\ri^ \ ■if^'. 1^6 • • Concerning Tin. . . ' v Covenanting with his Majefty, to fppply £/7^/^«^, Ireland^ end the Plantations with Tin Farthings, a pound weight of them to be cut into i6 Pence, that by the profit of thclc Farthings the Farmers might be enabled to pay their Rent. . ' ;';.'. This Dcfign was oppofcd by the Mint, as an al ufe to be put upon the Nation ^ many arguments were then urged againft Tin Fa:things> whereofl (hill enumerate fomcfewj as. I ., That a Metal might be made whiter and harder than Tin, of Litharge of Lead , (that u refined Lead, which proves extraordinary hard and white, ) in:orporated with Sp Tin Far- things at home of Tub Women and Firkin-Men, and abroad ©f the Ale- Houfc- keepers that arc his Cuflomers. Thefe Arguments ruined that wretched Defign, and I pray let it fleep in its Rubbifh. Afterwards one Mr. Vane Deccafed, propofed a Defign to make Tin the fundas of a Bankj to be managed for his Ma- jcfty's advantage by Commiflioners that were able Merchants, that could pay the Miners by Contract for the Tin quarterly, and be reimburfed by Sales, when it ftiould bear a price, or by others that would have credit in the faid Bank; And His Ma- jcfty to promote the fame, bought up 60000 /. of Tin when it was cheap, to wit, at 3 /. 8 /. 6d. the Hundred weight, of which this, was the event. The V. Concerning Tin. itj The Plot breaking out, and the Parliament not fitting, futh Contiadlcoutd not be made with the Miners ; nd the faid Tin after it had with Warehoufe room, and Jntereft )f Stock, cofl about 3 /. 16 s. the Hundred weight, was fold ar the Africa}/- Hoiife at about 3 /.the Hundred weight,or little more •, ; nd thofc that bought it fo, Shipp'd off moft of it to HolUnd^ and arc great Lofers by the bargain. The caufe whereof is this : ' The Ea^ 'Indies abounds with Tin, which the Dutch buy there at about % d. a Pound, and bring it home for Ballaft Freight free-, and they have brought home fo much in former years, as to bring down the price of ors See a Eook ot the Safl'Jndia Trade, Printed in 1667. where in page 9 you have this paffage. : As for Tin there isvaft quantities in fome parts of hidia^ the Vntch during the time of the late Proeemption of Tin, htv- rig brought home in two ye >rs 4 or 500 Tons; And it might be more advantagiousto the E?iglifl) Company, not only to Tian- fport Tin from one partof /«^/4 to another, rather than to fend it from Englatid j butalfo to bring Tin from India ta England^ for Ballaft of their Ships that come with Pepper from Bantam^ did they not prefer t^c Kingdoms Intereft before their private Profit. The Dfftch'm Angufl 1678, brought home, as a Letter from //0//4W mentions, above 1 50 Torts, which is faid to be 5 j. a Hundred weight better than ours \ and at firft fold it at 3 / 5 s. the Hundred weight, thenfcH to 3 /. then to 2 /. 15 j. and ours at that time would not fell for above 2 /. 10 /. The cafe being thus, to apply a Remedy, I humbly addrcfTed my fdf to the Honourable the Members of Parliament that ferved for the Counties of Devon and Cornwal ; and Propoun- ded, That whereas we now in England make Salt the beft yet known in the World, and arc notwrthaftnding much oppreiTed by Foreign Salt ; to Redrefs which, the Saltworkers have for many years endeavoured to bring on afmall Excifc on our own, torecompenccHisMajcI^y for thelofs of the Cuftoms of Fo- reign , to be kept out by a high Duty . I. Thatihey would bepleafed no longer to oppofefuch Ex- eife, upon pretence that our Engltjh Salt would not cure their • Pilchards^ ^-'w ^i'' i-- ■• • -■ >■ ■■ ■ ■ , i Fi'o»' ^ i '■ ' » 1 J t 1 '4 h II [I :.rr3fc**'*t^ ■— ' k« w % -* %.«A«4.._,'s,J|Jji^ fl ' ^ 158 Concerning Salt. Promifing my Tr«arifc of Salt On a good forwardncfs for t!ic Prefs J in which (hould be handled the feveral ways of making of Sale in England and other Countries, and fetting forth the Excellency and manner of ufing our own in curing both Flcfti and FiQi, for the longeft of Voyages through the hotteft Cli- mates. J ..r;- 2. That they woi^ld vouchfafe to make ufe of fuch opportv^ nity to remove all burthens upon Tin, as well Sealing Duty of 4 ^. a Hundred weight, which may come to 5000/. fir Annkm (except a competent Recompencc to the Officers for fealing fuch as is free fi om Iron and Drofs, according to Conftitution ; ) as alfo exporting Duty of 7 /. 4 <5^. a Hundred, which may conic to 7000 /. a year, or more. 3. That then a Farm of all the Tin the Mines produce, to be let to the Ttirhy and Pewterer^s Company ; the one will fo re- gulate the Price abroad, and the other at home, that we (hall not be undermined by the Dutch. This done, the faid Companies may ereft a fafe Bank, and not be dammaged, albeic they have Tin on their hands to a vad quantity and value. The advantages of Banks are great; wh jreof I (hall mention but one ; It enables the Hollanders to Trade with a dcad>tock: ?cwit, when a Laden Ship arrives, tlic Goods ars appraifed,dcpofited in the Bankers Ware-houfes, and Credit given at home or in Foreign parts, for about three quarters of their va'ue ; which is an incredible advantage in Trade. - ' ,.-. . . ^m. ' •..:} I further humbly reprefented to them, that in the Ufurpcr s time fuch an Esccifeas afiTcfaid in page 1 54brought in 260C0 /. fer ^;2ffiinr, when Fiihery Salt was excepted^ and paid nothing, the which was obfcrved to be a notable backdoor and a CJoak to many fallacious petcnces, whereas laying the duty univcr- fal, the rc-'cnue raifcd by Filhery Sal", being employed for the advantage of a Fifhery Trade, (hall much more advance the dcfjgn, than the payment of fuch duty can hinder it, cfpecially feeing our Neighbours cannot be furniOit with Salt for that pur- pofe fogood and cheap as we by 12 or 15 fer Cent'^ And in cafe the fame be employed in the Royal Fijhery Company in Lom^ don^ out-parts may complain their Fi(heries are difcouraged ; : to which miy be replied, that at London a duty is paid upon Bal- lait, but not the like in the out- Ports or moH: of theoi, where a rc- ^y " (,* ^ ri .r-jS*Viv.-5 i i" »»|i w m t.^-! CoHcermug Fifbcry, j ^ q revenue may be levied on Ballaft to promote their refpcOive Fiftierics ; And if fuchduty be Liid univerfal,aud well managed, it miiy produce 38000 or 40000 /. a ycir. And fuch' a ftock as that Employed to encourage OJr Manufadures, fhall enrich the Nation much above a Million a year j I offer how,, and moft humbly move you to promote : 1. In fctting upa F;(hery Company, tohave^ifeooo /. a ycdr given them to Build Ships and Veffels, to encourage Adventu- rers to undertake the Fifhery Trade, and [he making of Twine, Nets, Canvas, and Cordage, at C/^^-i^ifmvf// Work houlc, not only for their o^A^nufe, butalfofor hs Majefties ftorc- , as in the latter part of that Treatifc W'S propounded. And if they bercndred a Council of Trade, (for whi.h rcafons were then given, why ihey are or may be a mofl proper coniUtution, ) they will gr> far in earntn:^ fuch benevolence, and doubtlcfs give fuch advice as followed fhall redrefs the aggreivances of the Nation about Trade and Mandfad^urcs, to which I fubj)yn; that without confidcrabli: Encouragements the FiChcpy of jE«^- Und will be inconfid cable, and that it ought to be undertaken in the Nartk and JrtjhSeas for Foreign vend, but of this at large^God-willing in anothcrTrcatife,at prefent fee page 67, 107. To which nay be added, that Doggers miy be employed, from Mich^ielffMs to Lady tUy in a Winter Fiihcry to ibpply London with freih and barreldCod, perchance witn advantage (though hitherto nothing but lofs and that conliderable hath occurred ; ) whereas on the contrary in Summer a lofs enOies cither by a North-Sea or Iceland Fifhery, or the Veffels muft belaid up, and the Men f though not theComp^n es Boys) dif- chargcd, and not to be had when the Winter Fiihcry is to be renewed. 2. There is anew Art of preparing, whitening, anddreffing both of Hemp and Flax, (afterwardis more particularly dcfcribcd in my faid Plea,) that (hall render it of a filvcr Colour, fo fine that of onepound of it>a thrcd may be made : o Miles Iong,and in value to 50/ or 3 /.the pound weight Hence we want no Foreign Linnen nor Canvas, which may be barr'd*out by a high duty. Of the refufe or Tow thereof, ofRaggs, Old Fifhery Ne ts aftd Sayls, may be made Paper; whcreofwelpcndin £w^/-«»^ in Writing and Priming, about 1000 Reams a day, or to the vftlue of 120C00 /. ^er annum. Good Paper is made in Germany and mti** -VJ-' ■ >:j \f 1-6 o C oncer n'mg tijhery. and Hottand ^ and tbe Art thereof is attained in England ; but to encourage the fame here, there wants a higher duty on Foreign Pciper ; and a Company with a good ftock to under- lakc the fame •, the which might be the Stationers Company, with other Adventurers ; to whom for encouragement might be allowed the ufe of 50CO /. fcr annim Craiu •, to be taken out in Stiitionary Wares for the fupplyof all his Ma jefties Offices. This doth not fuppofe that any that are not of the Company arc reP.rained from undertaking it, on their own private Adventures. • 3. By the like encouragement, the Upholftcrers with others might be induced to undertake the Manufaiiure of Ta- pilfry hangings, the benefit of gaining fuch Man^fafturc is great, 'vi^L, 1. It will favean expenceof Foreign Wool, and beget an cxpcnce of our own, to the value of One hundred thoufand pounds per annnm, now Imported in Tapeftry- hangings. 2. It wiil caufe our Cloaths to go off in Turkey m Barter, to procure raw Silk to work up with the faid Hangings. 3. It will in the Ballance of Trade favc the value of fuch Hangings yearly to the Nation, and in time become a Staple Gommodity to Ship off, in regard we can have Wool, Silk, and Pfovifions, much cheaper here than in Flanders and Bra- banty the fole Provinces where this Manufadlure was formerly made, the skill whereof is now well attained in England'^ but Encouragement in its Infancy, by keeping out Foreign, and a ftock to carry it on, is wanting. 4. It will employ many thoufands of poor People in Carding* Combing, and Spinning, befides Dyers, Weavers, Worfted- workers, Drawers, and Defigners. .^ee the excellent Propo- . fal in Print of Mr. Francis Poyntz.M\s Maje/lies Tapi ft ry- maker. Laftly, If there be yet a Surplus, the Revenue of the Mint craves it.*, the faid Revenue was much t(»o (hort for Coyning any confiderable quantity of our Mcneys mto fmaller pieces than Shillings, even before the Prohibition of Fr-^«cJb- Wines, ('which paid 10 /. a Ton Coynage duty,) and became a notable Abridgment of fuch Revenue, namely, 6000/. a year. More- over to Coyn more Moneys fmall, is the beft way to accom- modate the People, and prevent Exportation :c. Advert if erne fit s. t6t To which may be added that the Mint Aft being but tem- porary , it together with lo s. a Ton'Coynagc duty on Wines, &c. and 20 Ihilhngs on Brandy , ceafed upon DifTolving the Parliament about November^ 1680. fo that when 'tis icfto- red, I hope there will be a caution in it^ to reftorc Lopper Farthings much wanted, aslikcwiicfmali filver-Moicys, . To this Difcourfe of our Manufadurcs (to which many more may be added, and confequcntly the Poor employed in them,) I further intinjiate, that the moi\ renowned Sir Wilham Petty hath writ an Elaborate Treatile, mjlt worthy publick View, intituled Political j^rithmetick, in which he alTcrts, we mciy employ the Poor, and gain two Millions a year more than we do , by the People we have,, without ufing any qI the Mediums here pro- pounded. To which might be fubjoyned, that we have either almoft or quite loft many Manufadures upon the ceafing of the lixcife, as Iron, Battery, Brafs, Cordage, &c. And that divers other Man ufdClures might be gained by a higher duty of Cuftoms on Foreign, whereby the poor might be Employed, the Exporta- tion of Coy n and an ovcrballance of Trade prevented , a Dif- courfe whereof might be a large, ufcftil, but uneafie task. Laftly, It is to be hoped, that none of his Ma jeAies Officers that have long enjoyed profitable Employments , will ft>r the future hinder thefe meafures without pro^-ounding better ^ and now Courteous Reader, to thy Patience and my own pains 1 willingly put an x.., ,.; ., .: -.. ;.. 1 «'■- LAVS DEO- ;t. .'t :j: ■ An Mvertifement about Planting the Ifle o/Tabago. TO the Courteous Capt Johi Poyr/tz.^ I am beholding for the information about the 7y?e of /T/^;' Salt, pa ^e i-, as aifoforthe following Advcrtifcment. ^ He faith, the//Ztof r^^^^^didbe'ongtotheCVofl;;?, ad that - his Majefty parted therewith to.the Duke of ^ our land in Lieu of fpiTic Caftlcs in (?//mf^. ^ - ■- y * Tfiat J ,:^ 1> ' ■ /- ^ I 162 Advert if ements That it is Situated Sonth and h^WeSt from the Bar'^fdJos* at about 40 Leagues diftsfbce, in the Latitude of i-ti degrees be- ing about 100 Miles Circumference, and contains 200 thou- fand Acres of Ground. That 'tis better Situated than the J?4r^/i^(?j,notinfe(led with Hurricanes \ and is a moft proper IJland (or the growing of CVi- coa. Tobacco zs good as the beft Spanijh j that it alio yields 5«- gar'CaneSy Cotton^ Ginger, Jndico, /^nottOy Saff'^fras, F'anittos, yiaras, and China- Roots, Rhubarb , and fcveral other Drogsj Halfamy Fh flick-, Lignnm-yttit , yellow-SaHnders , white-'Wood y €adary Afafiicky in great plenty and large. That itisftorcd ^x\{ Wild- Hogs, Picc^-iesy JrmadilhSy and feveral other forts of F//f/fe , Fifljy and Fw/, with incredible plenty of Tprtois. That within a Mik of it Eaft ward, there is a little Ifland called iiitle Tabagoy containing about 1 300 Acres of Land being well doxtd m&G oat sznd Deer. .,■■-.• • That on the South Eaft fide of Tabago (the greater Jthere is an excellent harbour which will be a free Port, That this fflandjs to be Planted under hij Majeftics Prote^i- on, the£«'^/»j?J toholdinit 120 thoufand Acres. That each perfon that pays 5 /. Paffige (hall have given them for Inheritance, a Man 50 Acres, a Woman or Child 15 Acres each, to be fetled under a Regifter ^ Liberty of Confcience to h** there allowed, none but ^<;»4»-C4rW/c-i^ excepted .• That their Articles and Laws are to be fecn at large, at the King.S'j4rms in Birching- Lan^ from two till four of the Clock every After- noon, where he will attend to treat at large about the Premifcs. To make the true Spirit «7/'Scurvy-GraIs, a»d alfo thofe rvhich are mrv fuhlickly Sold by the Names of Plain Spirit t/Scurvy-Grafs, and the QpldmVur^ng Sfirit thereof, TAkcaBufhel, 2 or 3,m0reorJer$, of large fredi Gardcn- Scurvy-Grapybrui(e it well in a 5tone-Morter, or Wooden one, put it into a Wooden Veflcl, pour on fomuch Water as will cover it two hands breadth or thereabout, put to it 2 or 5 handfulls of Salt^ and a fmal) quantity of Yeafl , let it ftand a i few ^;f / *■«,*'»■' "^i^aZSSiBSmm*^ -r^^imm^.^.. -C^'-i'J^ fden- [oden ler as or 3 ind a few Advertifements. i^i few days till it ferments or works like Ale in tlie Ton ; thin diftill it off in an ordinary Limbeck or c opper-Siiil , favc the firft running, for it is the true Spirit, which if you will have it ftrongcr redify, or diliill it over again upon fre(n ScKYvy-Crafs \ favc the firft running as before, and youhavcavery ftrong, and the tiuc Eflential Spirit of Scurvey-Grafs. That which is ordinarily Sold tor the Spirit of Scnrvy-Grafsy Plain and Golden Spirit, or as they call it, is made thus,t/iz,. Takeof Commonly proof Sfirit,of the Strong- water- ^ti Hers, what quantity you pleale,2, 3 or4 Gallons, more or !efs,as you pkafc, infufe or fteep in it fo much Garden Scurvy Grafs as it can wellcontain, letitftcep i2hours, thenftillit off, andfave the firft halt of what comes off, which ftill afeconcltimc, and favc the firlt half as before, and you have that Spirit which is com- monly bold j which if you diftill over again with frefti Scurvy- Grafs^ it will be yet ftronger. Then take a quart of this Spirit, put it in a Bottle, and put to it three ounces of Jo/lop grofs Powdered, Hop it and let it ftand warm either in a Stove, or by a good Fire for 3 or 4 days, til you fee it grow very red with tindure of the Jn Fellow of the Royal Society. The Author publilieth thefe in nngle Sheets, and defigns one about once a Month ^ and alfo would be glad of a Correfpon- dencc withfuch whofe Studies or Endeavours incline thereto. V 2 Lcm- ««..>»-. ■■-^ — % i ,1 » ■.II \i " ■*—. . — ' i'J. Mi -■I ' \ ' I ' 1> '■ ^ 164 Advtrtifements, had at maybe Lcmmington^ and divers other forts of Salt, arc to be BilUngS'gate^ &c. /M\d J^'ortfia, or Mr. jilcornes Salt, ^ ^ ._ bought in wholefale of the Worthy lAr.Jolm BlnMos^a, Merchant a: the two BUck^fnorcs-heads in the middle of MihHrch-L(ty.e» who I fuppoTc ere long, will Lodge it in a Warchoufc in Loh' don. \,~t To page 1 1 p about the Stewing and Collaring of Eels may be added. That if the Et Is be alive, knock their heads Qgainil the Hoore or Dreffcr and it kills them, rub their heads or tails with a little Sand )r ::)alt and then takeoff their Skin, which will there begin to peelc, waih them clean, cut off their heads, and take out the Guts at the heads of the Eels, roul them up round, and when thus prepared, fccwer them, as in page aforefaid. . Beef Suet to be bought from time to time as occafion requires, beat it with a Rowling-i in, take away the Skins and chop it finall. >;^ :• , i^ ,-. ;..;./ . .. ' Ox-Guts mentioned page 136, being troublcfomc to preV pare, are tobe had rcadydoneinC/?fc^L4;7p» .' There islately Publiihed a fmall Book,the price whereof is i s, 6^. with this Title, The Comtry-SHrvey'Booh \ or Land- "Hcters, Fade- MecHM. Wherein the Principles and fraUkd Rules for Surveying of Land ^ arefo plainly (though briefly) delivered, that any one of ordinary parts (undcrftanding how ro addy JubfiraSt, ntnltiply, and divide^ ) may by the help of this fmalJ Treatife alone, and a few cheap Jnftruments eafv to be procured, M^afure a parcel of Land, and with judgment and expedition Tlot it , and give the Content thercor; with an appendix i containin^g Twelve Problems touching Cemponnd In- terefi ahd Annuities ; and a Method ioContrafiihc work ofFel- lovilhip and Alligation Alternate , very considerably in many Cafes. Jllnftratedwith Copper Plates , by Adam Martindale^ a Friend to Mathcmat cal Learning. Printed for Robert Clavely at the JPM'WjJ^in St. ?^/rfj Church- yard, 16SU < The l.> \-^^l_ .. . ,..■-1, ..^..- ; ;/-..; :{'. '.-' 'I:. !l C -A' I • . - ' , f i X si' ...^■<;alJ*u«,r'«f «..'**' • f THE CONTENTS. .< }' OF ChcdikcSaltfmade of Bri»e of Pits^) the quantities, cjua- lities^^ndgoodnefs thereof t from Pag i,to6 Of Bacon 6, fee alf Pag 123 Of the ^altin^ofBeef 6,16,17,121, i22 Of Worceftcrfllire Brine PittSalt 7, and its goodnef 9 i o New Inventions about making Salt of Sea Liqftor^ and feparating goodfrefli Water from Salt Water — 8 ^Newcaftle Salt made by boyhng Sea- Liquor lO, 1 1 Of Jarrcw S'yke . 2 1 Of the goodnef s or tifes thereof — Of Salt upon Salt, or Foreign Salt refined Of Salt made upon Sand — Of Jerbo ( or Strcfghts ) Salt—- OftheJfleofUay Salt -. 11,12,13,1 ir ^-13 14/5 16 . . , " ^7 Of?ott Sea or Lemmington Salt madeof Brine^raifed by the Sun and Embodyed by Fire. The quality of the Ground * •: 20 , — its Situation • ' '— ■ 20 .,_ 21,22 -The Banking in the fame ^ Of the ufifulnefs of Salt in rendring Land fruitful — —-23, to 29 Of the making of Brine 29, to 32 Of Boyling-Houjes, Grates t Furnaces ^ Boy ling- Pans, and the Art of Boy ling Pag. 3 2 ffeparatedby Boyling or Kefining,$^,to $6 0/Frcnch or Bay Salt — • — " — 5^ • — Dutch Laws prohibiting the ufe of it 57 to 6 1 Reafons for an Affay upon Engli (h-Salt • — 6162 Afgu*Kents for difcouraging the ufe of French , and other Fo- reign Salts ^^ ■ -63 ^0 65 Jh PraBifes in curing Cod, and making Red-Herrings at Yar- mouth — — rr: — : — -r — — — — '— — • — 6^to69: '"'fiy ll -'i^*0^ %-fcS>*i-*^i3»«iW»*'**^^^ :W^_ -*-^H T' " ' ■I*;:: '•y' A 1 H E C O N T E N T S. The goodnefs of Poxt-Sedi and Lcmmington Salt Pag.69 fo 73 ' ' '" "■ -^^---- ' 74 75 fo8o 80 . — Thofe they want ^ 8 1 — -W^w fufflyed — 8 1,82,83,84. jirgHmentsfor Encouraging EnglKhSalt- ji Difcriftion of Iceland - Their Compaodities — •Of their t'tjhwg Of their Milttia^ Government and Laws Of our Iceland and North-Sea fijhery .— 7 he Catching and Salting of Cod -=»— Oft he Oyloft heir Livers — . — — Of Green Fijh or Cod unb arreted - Salmon how cured at Berwick The Hifiory of the Newfoundland fijliery — ,^-^The danger of lofing tt ,- 82 — 85>86 87 88 — 88,89 90 — 91,92 — ^^to 96 o . ^ o 97598 . — Reafons for fetling Plantations , and a Government there — f^ p^ 1 00 Of j^nchovieS' , > I O I — Caught on the Coafis 0/ Wales — • 10 1 Of the catching andcuring of Pilchards • 102 to 105 The catching and curing of Fer rings — 1 05 fo 1 08 ^-^The great plenty of them on the Coaji of Wales 107 The dre^mg ofPicki'd Hernngs — 1 08 Of Bloating of Fijh- . 109 ' — ji Tin Stove for that ufe defer ibed • 1 10 Thornhacks and Conger Eels dried in the Sun ' — 1 1 1 Offrefh and barreled Cod ,j — 1 1 2,1 1 3 114 115,116 117 117 118 118 119 IJ9 119 -s — 120 120 121 122 Other- The Cookery of Fifhy w'lZ. Stockzfiflj -■-- Oyfters pickl'd.ftewdjry'd, dec. To flew Salmon — j^lfo Carpcs ■ • u4lfo Soals • To fry Soals j^lfo Maycril To flew Eels • CollardEels ■ Eel- Broth To Marine or Pickje Fifh The falting of Beef and PorJ^ the common way — The New way with refine dSd.\t •— \- r < k'% ^r^/- V, < THE C O N T E N T i' — Otherwife for HonfchoU Ex fence J 2 ^, fee alfo Pag. 6, 1 6, 1 7' To fait Bmoh 111, fee Pag- <5 Adartinmafs Beef *— — _ , j 24 Beef and N eats-Tongues Red 1 24 jiboHt Salt'Tetre — I25,i2(k jind Sal jimmoniack — 1 27 Cookery of Flefh. viz. to Pickje Cucumbers —128 Samphire Purjlayn A Leg of Pork^ to fnpply a Weflphalia Ham Stewed Betfjh ikj • To fry Tripes ■ To make Feafe- Pott age • — AlO' Mode Beef • potted Beef To fiew a fillet offbeat — — To RoAJi it — — '- yl Leg of Teal to fnpply a Shoulder Minced Beef • • - A Pottage ■ • A Frigacy of Rabbets or Chickins • Hung 'Beef • — ■ ' — To preferve a Breafl offbeat in Pickle • — To prefer ve a Haunch of Fenifon that will not keep To mak^ BononiaSawfcdgcs 129 1Z9 — 12p — — 130 130 — 130.I3I — —-i%z 132 132 133 135 133 134 — — 134 I3S 135 — — 135 136 f^ Where the fe With Sheeps, Hdgs^ Neats-Tongues, Hams^ and Bloated fijhyaretohehad — — '-— 1<53,I36 Jhout Butter and abujes in Packingi 1 3 7 To preferve it for long Keeping ■ 138 Of Eggs long Kept ~ ^39 Extraordinary Experiments in preferving Meat y Fowlf Fijh Fruity Roots for long- Keeping OftheCamvy-Trade ,The Lofs fuflained thereby - — -J 39,140 ——141 — A Propofal for Redrefs, as a means to advance the Fijhery 14 3 0/PortugaU>V«f, 0)/f, Shoomack., &c. 144^0 146 The Cafe and Suffer ingi of the Sdtmrkns- H7to 153 Ob- ^ fc '^ \ • '»:■ ■ i p. 'M ^;-iscj*«.j^- ■iii, Jj '•-\ \\\ v- "'^m^^-yr—''- -— — — 1.59. I# .■*..» : ^i 156 0~. !■ i k i i i It'- '.i«*. - ,,^> -.'— '^-■^-'Jii^'^\^}:<:>^^^^ < --kATjr- -«-i i .|^j'0;AuJEhof(uri®sli« would dwcHatthc Prcfs) coq ^re^ J|^^(p<^ 156./. ^.firwQifrkadtVfo, ' "^ ' - ^ ' t* p f — ' ■■ ^ .^^I'i. V^:W-1 Vuv <_. • 1 -'.:«,;■' ■iii i.. i r i N i itfl»' i n <( rrfr 'i'i|i\ i V; , hi iii. ' ii , ^\ %\\v^^ » . :i '^*Mt-v'