Agricola, Georgius, De re metallica, 1912/1950

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    <archimedes>
      <text>
        <body>
          <chap>
            <p type="caption">
              <s>
                <pb pagenum="556"/>
              always provides a new and copious supply, always boiling hot, it condenses
                <lb/>
              the thickened water poured into the pans into salt; this is at once taken
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              out with shovels, and then the work begins all over again. </s>
              <s>If the salty water
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              contains other juices, as is usually the case with hot springs, no salt should
                <lb/>
              be made from them.</s>
            </p>
            <p type="main">
              <s>Others boil salt water, and especially sea-water, in large iron pots;
                <lb/>
              this salt is blackish, for in most cases they burn straw under them. </s>
              <s>Some
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              people boil in these pots the brine in which fish is pickled. </s>
              <s>The salt which
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              they make tastes and smells of fish.</s>
            </p>
            <figure number="285"/>
            <p type="caption">
              <s>A—TRENCH. B—VAT INTO WHICH THE SALT WATER FLOWS. C—LADLE. D—SMALL
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              BUCKET WITH POLE FASTENED INTO IT.</s>
            </p>
            <p type="main">
              <s>Those who make salt by pouring brine over firewood, lay the wood in
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              trenches which are twelve feet long, seven feet wide, and two and one half
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              feet deep, so that the water poured in should not flow out. </s>
              <s>These trenches
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              are constructed of rock-salt wherever it is to be had, in order that they should
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              not soak up the water, and so that the earth should not fall in on the front,
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              back and sides. </s>
              <s>As the charcoal is turned into salt at the same time as the </s>
            </p>
          </chap>
        </body>
      </text>
    </archimedes>
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