The Art of Making Common Salt


  • A Townsends Imprint
  • 18th Century Study of Salt
  • 295 pages with plates

Today, we rarely give salt a seconds thought.  We might use everyday common iodized salt on the table or some fancy gourmet sea salt, but either way it's not difficult to find or expensive. Salt in the 18th-century, well that's a different story. Salt was a crucial commodity and there were various types and origins. This book gives us a glimpse into the world of salt in the 18th-century from the eyes of someone right there in the time period. If you want to know more about what kinds of salt were available and how they were made, this is your book.

This facsimile copy of Art of Making Common Salt was originally published in 1748.  The cover is designed to give an old feel with a matte finish and design taken from a period book in our collection.

Made in USA

Item # C-7404

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Customer Reviews

Based on 1 review
Jonathan White
Looking back in time...

I found this book fascinating! The reproduction takes you back into time and, if you really dig in, will give you a glimpse of the culture and practices of the day. I have read it through twice and will be going for a third and taking some additional notes as I get into curing and brining with some of these techniques and recipes. I recommend this book to anyone that would truly like to understand the various types of salt and their uses.