An edition of Salt and fishery (1682)

Salt and fishery

a discourse thereof insisting on the following heads, 1. The several ways of making salt in England, & foreign parts. 2. The character & qualities good & bad, of these several sorts of salt, English refined asserted to be much better than any foreign. 3. The catching and curing, or salting of the most eminent or staple sorts of fish, for long or short keeping. 4. The salting of flesh. 5. The cookery of fish and flesh. 6. Extraordinary experiments in preserving butter, flesh, fish, fowl, fruit, & roots, fresh & sweet for long keeping. 7. The case & sufferings of the saltworkers. 8. Proposals for their relief, and for the advancement of the fishery, the woollen, tin, & divers other manufactures

By John Collins