Of artificial salt there are several kinds; the common salt, and the most abundant, being made from sea-water drained into salt-pans, and accompanied with streams of fresh water; but it is rain more particularly, and, above all things, the sun, that aids in its formation; indeed without this last it would never dry. In the neighbourhood of Utica, in Africa, they build up masses of salt, like hills in appearance; and when these have been hardened by the action of the sun and moon, no moisture will ever melt them, and iron can hardly divide them. In Crete, however, salt is made without the aid of fresh water, and merely by introducing sea-water into the salt-pans. On the shores of Egypt, salt is formed by the overflow of the sea upon the land, already prepared for its reception, in my opinion, by the emanations of the river Nilus. It is made here, also, from the water[3129] of certain wells, discharged into salt-pans. At Babylon, the result of the first condensation is a bituminous[3130] liquid, like oil, which is used for burning in lamps; when this is skimmed off, the salt is found beneath. In Cappadocia, also, both well and spring-water are introduced into the salt-pans. In Chaonia there is a spring, from the water of which, when boiled[3131] and left to cool, there is an inert salt obtained, not so white as ordinary salt. In the Gallic provinces and in Germany, it is the practice to pour salt-water upon burning wood.[3132]
CHAP. 40.—MURIA.
In one part of Spain, they draw a brine for this purpose from deep-sunk pits, to which they give the name of “muria;” being of opinion, also, that it makes a considerable difference upon what kind of wood it is poured. That of the quercus they look upon as the best, as the ashes of it, unmixed, have the pungency of salt.[3133] In other places, again, the wood of the hazel is held in high esteem; and thus, we see, by pouring brine upon it, charcoal even is converted into salt. All salt that is thus prepared with burning wood is black. I find it stated by Theophrastus, that the Umbri[3134] are in the habit of boiling ashes of reeds and bulrushes in water, till there remains but little moisture unconsumed. The brine, too, of salted provisions is sometimes boiled over again, and, as soon as all the moisture has evaporated, the salt resumes its original form. That prepared from the pickle of the mæna[3135] has the finest flavour.
CHAP. 41.—THE VARIOUS PROPERTIES OF SALT: ONE HUNDRED AND TWENTY HISTORICAL REMARKS RELATIVE THERETO.
Of the various kinds of sea-salt, the most esteemed is that of Salamis, in Cyprus; and of the lake-salts, that of Tarentum, and the salt known as Tattæan salt, which comes from Phrygia: these last two are also good for the eyes. That of Cappadocia, which is imported in small cubes,[3136] imparts a fine colour, it is said, to the skin; but, for effacing wrinkles, that which we have[3137] already spoken of as the salt of Citium is the best: hence it is that, in combination with gith,[3138] it is used by females as a liniment for the abdomen after childbirth. The drier the salt, the stronger it is in taste; but the most agreeable of all, and the whitest known, is that of Tarentum. In addition to these particulars, we would remark also, that the whiter salt is, the more friable it is. Rain-water deadens every kind of salt, but dew-water makes it more delicate in flavour. North-easterly winds render the formation of salt more abundant, but, while south winds prevail, it never increases. It is only while north-easterly winds prevail, that flower of salt[3139] is formed. Neither the salt of Tragasa, nor the Acanthian salt—so called from the town[3140] where it is found—will decrepitate or crackle in the fire; nor will the froth of salt do so, or the outside scrapings, or refined salt. The salt of Agrigentum[3141] resists fire, but decrepitates in water.
There are differences, too, in the colour of salt: at Memphis it is deep red, russet-coloured in the vicinity of the Oxus, purple at Centuripa, and so remarkably bright at Gela, situate also[3142] in Sicily, as to reflect the image of objects. In Cappadocia there is a saffron-coloured fossil salt, transparent and remarkably odoriferous. For medicinal purposes, the ancients esteemed the salt of Tarentum in particular, and next to that all the marine salts, those collected from sea-foam more especially. For maladies of the eyes in cattle and beasts of burden, the salt of Tragasa and that of Bætica are employed. For made dishes[3143] and ordinary food, the more easily a salt liquefies and the moister it is, the more highly it is esteemed; there being less bitterness in salt of this description, that of Attica and of Eubœa, for example. For keeping meat, a pungent, dry, salt, like that of Megara, is best. A conserve of salt is also made, with the addition of various odoriferous substances, which answers all the purpose of a choice sauce,[3144] sharpening the appetite, and imparting a relish to all kinds of food: indeed, among the innumerable condiments which we use, the flavour of salt is always distinctly perceptible; and when we take garum[3145] with our food, it is its salt flavour that is considered so exquisite. And not only this, but sheep even, cattle, and beasts of burden, are induced to graze all the better[3146] by giving them salt; it having the effect, also, of considerably augmenting the milk, and imparting a superior flavour to the cheese.
We may conclude, then, by Hercules! that the higher enjoyments of life could not exist without the use of salt: indeed, so highly necessary is this substance to mankind, that the pleasures of the mind, even, can be expressed by no better term, than the word “salt,”[3147] such being the name given to all effusions of wit. All the amenities, in fact, of life, supreme hilarity, and relaxation from toil, can find no word in our language to characterize them better than this. Even in the very honours, too, that are bestowed upon successful warfare, salt plays its part, and from it, our word “salarium”[3148] is derived. That salt was held in high esteem by the ancients, is evident from the Salarian[3149] Way, so named from the fact that, by agreement, the Sabini carried all their salt by that road. King Ancus Martius gave six hundred modii of salt as a largess[3150] to the people, and was the first to establish salt-works. Varro also informs us, that the ancients used salt by way of a relishing sauce; and we know, from an old proverb,[3151] that it was the practice with them to eat salt with their bread. But it is in our sacred rites more particularly, that its high importance is to be recognized, no offering ever being made unaccompanied by the salted cake.[3152]
CHAP. 42.—FLOWER OF SALT: TWENTY REMEDIES. SALSUGO: TWO REMEDIES.
That which mainly distinguishes the produce of salt-works, in respect of its purity, is a sort of efflorescence,[3153] which forms the lightest and whitest part of salt. The name “flower of salt”[3154] is given, also, to a substance of an entirely different character, more humid by nature, and of a red or saffron colour; a kind of “rust of salt,” as it were, with an unpleasant smell like that of garum, and differing therein not only from froth of salt,[3155] but from salt itself. This substance is found in Egypt and, as it would appear, is conveyed thither by the waters of the Nilus; though it is to be found floating upon the surface of certain springs as well. The best kind is that which yields a certain fatty[3156] substance, like oil—for salt even, a thing that is quite marvellous to think of, is not without a degree of unctuousness.
This substance is sophisticated, and coloured with red earth, or in most instances, with powdered potsherds; an adulteration to be detected by the agency of water, which washes off the fictitious colour, the natural colour being only removable by the agency of oil. Indeed, it is for its colour that perfumers more particularly make such extensive use of this drug. When seen in the vessels, the surface of it is white, but that which lies in the middle is moister, as already stated. It is of an acrid nature, calorific, and bad for the stomach. It acts also as a sudorific, and, taken with wine and water, has a purgative effect upon the bowels. It is very useful, also, as an ingredient in acopa[3157] and in detersive[3158] compositions, and is remarkably efficacious for the removal of hairs from the eye-lids. It is the practice to shake up the sediment, in order to renovate the saffron colour of the drug.