always provides a new and copious supply, always boiling hot, it condenses
the thickened water poured into the pans into salt ; this is at once taken
out with shovels, and then the work begins all over again. If the salty water
contains other juices, as is usually the case with hot springs, no salt should
be made from them.
Others boil salt water, and especially sea-water, in large iron pots ;
this salt is blackish, for in most cases they burn straw under them. Some
people boil in these pots the brine in which fish is pickled. The salt which
they make tastes and smells of fish.
