They construct the greater part of the fireplace of rock-salt and of clay mixed with salt and moistened with brine, for such walls are greatly hardened by the fire. These fireplaces are made eight and a half feet long, seven and three quarters feet wide, and, if wood is burned in them, nearly four feet high; but if straw is burned in them, they are six feet high. An iron rod, about four feet long, is engaged in a hole in an iron foot, which stands on the base of the middle of the furnace mouth. This mouth is three feet in width, and has a door which opens inward; through it they throw in the straw.
The wooden dipper holds ten Roman sextarii, and the cask holds eight dippers full[3]. The brine drawn up from the well is poured into such casks and carried by porters, as I have said before, into the shed and poured into a tub, and in those places where the brine is very strong it is at once transferred with the dippers into the caldron. That brine which is less strong is thrown into a small tub with a deep ladle, the spoon and handle of which are hewn out of one piece of wood. In this tub rock-salt is placed in order that the water should be made more salty, and it is then run off through a launder which leads into the caldron. From thirty-seven dippersful of brine the master or his deputy, at Halle in Saxony,[4] makes two cone-shaped pieces of salt. Each master has a helper, or in the place of a helper his wife assists him in his work, and, in addition, a youth who throws wood or straw under the caldron. He, on account of the great heat of the workshop, wears a straw cap on his head and a breech cloth, being otherwise quite naked. As soon as the master has poured the first dipperful of brine into the caldron the youth sets fire to the wood and straw laid under it. If the firewood is bundles of faggots or brushwood, the salt will be white, but if straw is burned, then it is not infrequently blackish, for the sparks, which are drawn up with the smoke into the hood, fall down again into the water and colour it black.
In different localities the salt is moulded into different shapes. In the baskets the salt assumes the form of a cone; it is not moulded in baskets alone, but also in moulds into which they throw the salt, which are made in the likeness of many objects, as for instance tablets. These tablets and cones are kept in the higher part of the third room of the house, or else on the flat bench of the same height, in order that they may dry better in the warm air. In the manner I have described, a master and his helper continue one after the other, alternately boiling the brine and moulding the salt, day and night, with the exception only of the annual feast days. No caldron is able to stand the fire for more than half a year. The master pours in water and washes it out every week; when it is washed out he puts straw under it and pounds it; new caldrons he washes three times in the first two weeks, and afterward twice. In this manner the incrustations fall from the bottom; if they are not cleared off, the salt would have to be made more slowly over a fiercer fire, which requires more brine and burns the plates of the caldron. If any cracks make their appearance in the caldron they are filled up with cement. The salt made during the first two weeks is not so good, being usually stained by the rust at the bottom where incrustations have not yet adhered.
Although salt made in this manner is prepared only from the brine of springs and wells, yet it is also possible to use this method in the case of river-, lake-, and sea-water, and also of those waters which are artificially salted. For in places where rock-salt is dug, the impure and the broken pieces are thrown into fresh water, which, when boiled, condenses into salt. Some, indeed, boil sea-salt in fresh water again, and mould the salt into the little cones and other shapes.