“The different pans are usually partitioned out from each other, and there is a separate pan-house to each pan. Within this pan-house, at one end is the coal-hole; the chimney occupies the other end, there is a walk along the two remaining sides of the pan, five or six feet wide; and between these walks and the sides of the pan-house, which are generally of wood, long benches four or five feet wide, are fixed, on which the salt is placed in conical baskets to drain after it has been taken out of the pan; a wooden or slated roof is placed over the pan-house, with louvres to allow the steam to pass freely out. “The manufacture is conducted in several different ways, or rather heat is applied in various degrees, to effect the evaporation of the water of solution; and according to these different degrees of heat, the product is the stoved or lump salt; common salt; the large grained flaky; and large grained or fishery salt.” In the making of stoved salt, the brine was brought to a boiling heat--which in brine fully saturated is 226 degrees of Fahrenheit--and the pan was twice filled in the course of twenty-four hours. In the making of common salt, the brine was first brought to boiling heat, for the double purpose of expediting saturation and clearing the brine of any earthy contents, and then, moderating the fires, the process of crystallization was completed with the brine heated to 160 or 170 degrees of Fahrenheit. The pan in which common salt was made was filled only once in twenty-four hours. The large grained, flaky salt was made with an evaporation conducted at the heat of 130 or 140 degrees, and the pan was filled once in every forty-eight hours; while in the case of fishery salt, the brine was brought to a heat of from 100 to 110 degrees of Fahrenheit, and five or six days were required to evaporate the water of solution. In the course of these several processes, various additions were often made to the brine, with the view of promoting the separation of any earthy mixture, or the more ready crystallization of the salt. These additions varied in different works, and many of them seem to have been made from ill-founded prejudices without any exact idea as to their probable effects. The principal additions made at various times were acids, animal jelly and gluten, vegetable mucilage, new or stale ale, wheat-flour, resin, butter, and alum.