Salt and fishery : a discourse thereof insisting on the following heads: I. 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

• Main Author: Collins, John, 1625-1683
• Format: Book
• Language: English
• Published: Printed by A. Godbid and J. Playford, and are to be sold by Mr. Robert Horne at the Royal Exchange, in St. Pauls Church-yard, Mr. William Bury, Globe-maker . 1682
• Subjects: Salted fish; Salt; Salting of food; Newfoundland studies
• Online Access: http://collections.mun.ca/cdm/ref/collection/cns2/id/131329

"A discourse thereof insisting on the following heads: I. 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" Includes index