[Sca-cooks] Making Salt

[Katherine Throckmorton]

I would reccomend reading _Salt:A world history_ by Mark Kurlansky which goes into great detail about the methods used to obtain salt at different times and in various places.  He is quite specific about what methods were used in a given area, so it would be quite easy to work out the method best suited to your area.
The bibliography is also quite extensive, if you want or need to track down additonal references.
BTW, _Salt_ is also worth reading for the culinary history, as a great deal of the book deals with the trade in various salt-cured foodstuffs.  I now know more about the Basque whaling and the whale bacon industry than anyone should ;)

-Katherine 

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