Changes
Salt
,/* Salt Extraction */
==Salt Extraction==
Salt extraction would have been done by either fishermen or those closely related to them [HAGEN HAGAN 2006:p.283]. Salt was important for cooking and preservation. Salt can be extracted by using salt boilers with water either from the sea or saline springs. The Domesday Book records 285 salt pans in Sussex alone. Lead pans have been found in C8th/9th Riby Crossroads (285mm deep, 515mm diameter) and two from middle saxon Flixborough. [HAGEN HAGAN 2006:p.282]<br>
A mould for a lead pan from Nauheim, Germany suggests large scale salt production from 650 – 900AD. Up to 2m long the evaporation process took place out in the open over a stone built kiln. The brine was purified through filters of straw. The first official record of salt extraction from Luneburg was by King Otto I in 956AD saturated brine was raised manually from mine shafts about 15m deep. The lead pans measured circa 1m2. [VELLEV 2007:p.232]<br>
The small island of Laeso between Denmark and Sweden was the location of large scale salt production until 1652AD. The brine was evaporated in iron pans over rectangular kilns in small boiling huts. The roof was supported by wall posts dug into the ground and 4 large central posts were positioned around the kiln. The huts measured 10m by 10m and were protected against flooding by a low bank. [VELLEV 2007:p.232]<br>
