Salting

“ The salting-tray, or box in which the meat is to be salted, piece by piece, and from which each piece, as it is salted, is to be transferred to the powdering-tub or trough, must be placed just so near the trough that the man standing between can transfer the piece from one to the other easily, and without wasting the salt as they are lifted from the salting-box into the trough. ”

“ If nikkur was performed within three days, this superficial pouring of water will be considered as not having gone three days without water, post facto, but before the salting a proper soaking is required even post facto. ”

“ Wherein consist the Distinctions of those sorts of Salt, which are called Catts of Salt, and Loaves of Salt? An. As White Salt is that, deliver'd in my former discourse and Gray Salt the sweepings of such Salt, as is constantly shed and scatter'd about on the floore without taking much of the Dirt, which occasions its grayness (which sells not at half the rate of the White Salt, and is only bought up by the poorer sort of People, and serves them in salting Bacon, course Cheef, &c.) So Catts of Salt are only made of the worst of Salt, when yet wettish from the Panns ”

“ This method is that commonly adopted for sea stores.
2. (Wet salting, or PICKLING IN BRINE.) When the meat is allowed to lie in the liquor that runs from it (see above) , or is at once plunged into strong brine, it is said to be ‘pickled,’ or ‘wet salted.’ On the small scale, this is most conveniently performed by rubbing the fresh meat with salt, &c., as above, and, after it has lain a few hours, putting it into a pickle formed by dissolving about 4 lbs. of good salt and 2 oz. of saltpetre in 1 gall. of water, either with or without the addition of 1⁄2 to 1 lb. of moist sugar. ”

“ It is most meticulous to cut the head open or to at least poke a hole in the skull, so that the blood will flow out.
(14) We permit meat salted on one side in the case of a great loss. If salt was not covering the entire piece of meat, it is also acceptable even if no great loss will occur.
(15) If the meat wasn’t cooked then the only option is to re-salt it as long as it’s within twelve hours, which is the time period in which meat releases fluids (tzir) .Therefore this new salting won’t affect the side that is in the process of being salted. ”

“ However one must be careful not to salt it with other meat, put post facto one need not worry. All fat, even of poultry is considered as all other meat for the purposes of salting and washing.
Shach
[1] It seems that the gizzard of poultry is not considered as an intestine for these purposes, for one can simply see that it contains much blood.
[2] The fat of the winding coil contains blood.
[3] Meaning we can assume they do not contain blood, however if they appear blush red they must be salted as any other meat. ”

“ Frazer: quotation from, 110; cited, 118 f. "Freshman, salting a," 128. "Friendship the Master-Passion," reference to, 9. Funeral, salt scattered at threshold after, 100. [Pg 179] Furness, W. H., 3d, reference to, 124. Germans, waging war for saline streams, 59. German Jews, customs among, 86. Gesenius: cited, 7, 109. Ghoorka salt, eating, 110. Ginger root, salt and, given as wedding-cake, 124. God's covenant with his people, 150 f. Gold, salt in exchange for, 69. Greek Church, salt deemed essential in Eucharist by, 89. Greek words translated "covenant," 7. ”

“ Sixty against the blood is not sufficient because the salt becomes neveilah. The piece does not become neveilah because the salt dissolves once placed in water.
(20) We are referring to everything that is contained in the pot, not the pot itself.
(21) The wording of “thirty times the salt”, is the proper wording.
(22) Kli Sheini is the pot that the piece is placed into.
(23) The Maharshal holds that the salt does not increase the cooking speed, for it is weakened from having salted the meat. One who holds like him will not loose. ”

“ I have known people who accustom themselves to the use of salt baths, and who talk very glibly of the luxury of sea-bathing, who yet are in complete ignorance of the virtues of salt as a condiment and as a preserver of health, and who try to prove that salt so used is obnoxious, and consequently to be avoided. These salt baths are popular, not because they are beneficial, but by reason of their comparative novelty; and accordingly, many who would not think of using salt with their food, plunge headlong into the sea or into a salt-water bath, with all the vigour possible. ”

“ I am told that the mountains are full of salt—how wonderful are the works of the Lord! In pursuit of this mineral Man has penetrated deep into the bowels of the earth by means of shafts and tunnels, and brings forth the bitter marrow of the hills into the light of the sun. The salt I have myself seen in red, brown and yellow crystals. The works give employment to our peasants and their sons, with a few foreign labourers, all under the command of an overseer, who is known as the Saltmaster. ”

“ I only mean if we want salt we can have as much as we please by boiling down salt-water in the kettle, or else making a salt-pan in the rocks, and obtaining it by the sun drying up the water and leaving the salt. ”

“ The word “salary,” (money given to purchase salt) , which has floated down the stream of time, bears witness in itself to salt being considered the first necessary of human life. Sitting above or below the salt-cellar was the usual demarcation between the high-born and the dependent in the domestic life of the middle ages. In Eastern hospitality, eating salt with you constitutes all the difference between a friend and a foe. Bearing these facts in mind, then, and looking to the antiseptic qualities of salt, we steadily refuse to pay any attention to that common puff “salt, the forbidden food.” ”

“ The thief of lint gets never rest.”
Salt.—In addition to the testimony this rhyme bears to the value of salt, there was a saying, that a loan of salt should be returned as soon as possible; if the borrower dies in the meantime and without restitution being made his ghost will revisit the earth. No fish should be given out of the house without being first sprinkled with salt. Meal taken out of the house in the evening was sprinkled with salt to prevent the Fairies getting its benefit. ”

“ THE BEGINNINGS OF THE SALT INDUSTRY Salt, being existent in all animal and vegetable life, is coeval with life itself; it was present in the first herbage which gave nourishment to the first beast that, in its turn, became food for the first omnivorous man. In the beginning, man consumed the saline essences that were required to preserve his body in health, in the form of sodium chloride, which he absorbed in the uncooked flesh of animals, birds, and fishes, and in raw green-foods. ”

“ The herbivorous animals were equally dependent upon salt, and, finding it in only infinitesimal quantities in the grasses upon which they fed, instinct directed them to the sea swamp pasturage and to the outcropping salt deposits. So long as man’s diet consisted of uncooked foods, his fresh meat provided him with a sufficiency of salt, but directly he employed a cook-pot in the preparation of his food, the boiling processes denuded it of 70 per cent. ”

“ In order to accelerate the condensation of the brine, the salt-maker adds and mixes into it bullock’s blood, or calf’s blood, or buck’s blood, which dissolves and is distributed into all the corners of the caldron. When the boiling water seems to be mixed with scum, it is skimmed with a ladle, and from the firing of the furnace to the skimming of the boiling scum is the work of half an hour. ”

“ He allowed him no other nourishment than salt herrings; the torments of thirst soon drove the poor wretch to the verge of insanity, and he vainly sought relief by licking the moisture impregnated with saltpetre from the walls of his dungeon. ”

“ As you walk along on top of them, you can smell a faint violet perfume from the salt. Thatch is put over the cones to protect them from the rain, and there they stand till some of the impurities drain away. This salt is not perfectly white, [Pg 98] because the workmen cannot help scraping up a little of the gray or reddish clay with it. Most of it is sold as it is, nevertheless, for many people have an absurd notion that the darker it is the purer it is. For those who wish to buy white salt it is sent to a refinery to be washed with pure water, then boiled down and dried. ”

“ Salt is one of the commonest articles used in the preparation of our food. It has been questioned by some people whether salt was a real necessity as an animal food, or whether the taste for it is merely an acquired one. All peoples in all ages seem to have used salt, and reference to it is made in the earliest histories. Travelers tell us that savage tribes, wherever they exist, are as much addicted to the use of salt as civilized people. ”

“ Hesiod, Homer, Plato, Pythagoras, and other Philosophers, deliver that of all things, salt is most affine or near to God. I assert, that by the help of salt, many become the chosen Sons of God. If the Earth should want salt, there would not thence proceed any fruits affording necessary Aliment for Men, whence Mankind would perish, not being able to draw its Nourishment and Multiplication from the Air, but is constrained to take it from the Earth. Salt becometh Milk, Honey, Sugar, Wine, Bread, Flesh, and passeth into all those things which we want. ”

“ More than half the ten ounces of salts consist of it alone, which will make you understand better than before, what I explained with reference to the stomach; that is, why we put salt in our food. The porter above is quite up to his business when he asks everyone who enters to produce his little bit of salt. It is an attention which the blood appreciates very highly, although table-salt is of no great use to him in his building operations ”

“ With these self-evident facts and a few physiological data before them (which really require no great effort to prove, so plain are they in their simple truth) , all indeed must, or should be, convinced of the necessity of a liberal and judicious use of a substance which plays such an important part in the animal economy, and into which we shall enter more fully when we come to consider the relation which salt bears to food while it is going through the process of digestion. ”

“ To the stranger looking out for characteristics, the Salt Works are the most prominent among them. The sheds stretch along like enormous stock-yards at one end of the city, but looking into them one discovers great vats and troughs filled with salt in every stage of evaporation. ”

“ Take salt beaten very fine, and salt-peter of each alike, rub your tongues very well with the salts, and cover them all over with it, and as it wasts, put on more, when they are hard and stiff they are enough, then roul them in bran, and dry them before a soft fire, before you boil them, let them lie in pump water one night, and boil them in pump water. ”

“ There is nothing can be brought forth in the nature of things, without the medium of salt; yea, Man himself is not born without the Sun, Man, and Salt. Therefore a certain Philosopher saith very appositely, The vigour of salt is fiery, and of a Celestial Original. The sun and salt are the Parents of all things, which procreate all things, and without which nothing is procreated; Bread and Flesh, which are seasoned with salt, afford more Virtues than all other Foods which are not salted. Salt being added to Wine in its fermentation, rendereth it stronger and sweeter. ”

“ All, however, are to a certain extent cognisant of the fact of how insipid the daintiest dishes taste, if salt is omitted in their preparation, and the cook, however expert he may be in the culinary art, invariably fails in giving satisfaction (except to those whose palates are deranged or vitiated) if they are not seasoned with it; few, I think, will deny that animal food in particular is deprived of its pleasing flavour if it be eaten without salt. ”

“ The salt water began to chafe my legs, but although the smarting was at times severe, it was an inconvenience to which I gave little heed; others who had suffered from the same trouble had become no worse. Oh! if this water that surrounds us could be reduced to vapor or to ice! its particles of salt extracted, it would be available for drink. But no! we have no appliances, and we must suffer on. ”

“ This is a pretty picture of eighteenth century “high life.” The superstition concerning the spilling of salt is still with us, but helping salt with a knife is no longer in fashion in “polite society.”
In general salt cellars may be classified as follows, commencing with the Standing Salt, with its determination of rank as to those who sat above the salt and those who sat below it:—
Standing Salts.—The earliest are shaped like hour-glasses. ”

“ The way to 245prevent them is to avoid such things, and, at the same time, to give him plenty of salt to his fresh and well-cooked meat. Salt strengthens and assists digestion, and is absolutely necessary to the human economy. Salt is emphatically a worm-destroyer. The truth of this statement may be readily tested by sprinkling a little salt on the common earth-worm. “What a comfort and real requisite to human life is salt! It enters into the constituents of the human blood, and to do without it is wholly impossible.” ”

“ It is evident there is no stink to be compared to that of fish; that fish corrupts even salt itself, which was given for the very end of preserving things from putrefaction, by shutting, binding up, and also forcing out that which should produce anything nauseous, and drying up the humours within from whence putrefaction might come: fish is the only thing on which salt loses its efficacy.
It may be some nice beau or other may stop his nose as he passes by a butcher’s shop, but nobody can bear to be in the boat where your salt fish is. ”

“ The salt rock in the earth beneath impregnates the springs with such an intensity of brine that eighty per cent. of fresh water has to be added before the saline mixture can be medicinally employed as a bath. If you take a glass of the water as it proceeds from the spring, and put a little salt in it, the salt will not dissolve, the water is already saturated. ”