[Sca-cooks] Making Salt

[Stefan li Rous]

Adele de Maisieres mentioned:
  >>>
Sharon Gordon wrote:
 > Was it hard to find clean enough sea water?

If you're producing salt from seawater, you add various clarifying
agents to purify it.
<<<

Do you mean now? Or in period? If you mean in period, I'd like to see  
what you have detailing this.
I do know that sea salt was generally considered inferior to either  
mined or boiled salt, especially that from the French coast. It had  
more impurities and the crystals were bigger. However, the bigger  
crystals were better for salting food for preservation.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
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