Salt (was RE: [Sca-cooks] pickled grapes)

[Robin Carroll-Mann]

On Mon, 7 Oct 2002 09:51:24 -0400 Jeff Gedney <Gedney1 at iconn.net> wrote:

> Mineral
> salt frequently has other chemicals, clays and
> oxides that color it anywhere
> from a pale pink to an ugly brown.
> It would have to be refined to whiten it.
> You did this by mixing it in a dep vat of water
> and letting the particulate
> matter settle out, drawing it off and putting
> it into shallow pans to
> evaporate off and recrystallize.

The Menagier gives instruction for this.