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

Format:

Book

Author/Creator:

Collins, John, 1625-1683.

Series:

Sabin Americana : History of the Americas, 1500-1926.

Sabin Americana : History of the Americas, 1500-1926

Language:

English

Subjects (All):

Salted fish--Early works to 1800.

Salted fish.

Fishery products--Preservation--Early works to 1800.

Fishery products.

Salt industry and trade--Early works to 1800.

Salt industry and trade.

Salting of food--Early works to 1800.

Salting of food.

Cooking, English--Early works to 1800.

Cooking, English.

Fisheries--Newfoundland and Labrador--Early works to 1800.

Fisheries.

Iceland--Description and travel--Early works to 1800.

Iceland.

Physical Description:

1 online resource ([8], 164, [4] p.)

Other Title:

Salt and fishery

Place of Publication:

London : Printed by A. Godbid and J. Playford, 1682.

Notes:

Reproduction of original from Huntington Library.

Sabin no. 14440.

Cited in:

RLIN, CTRG03-B140

OCLC:

367793369