I am living on the edge of an eighteenth century salt making landscape. Its many parallel banks and channels are like the teeth of a marshy comb, protected by the curving contours of the Outer Bank which was raised by hand to help retain sun reduced brine, before it was drawn off for boiling into salt. Sluice gate timbers at either end, completely refurbished in 1815, now stand rotten and ruined.
In homage to this land use of yesterday, I made salt by boiling ten litres of Beaulieu River water until it began to form crystals and placed the concentrated solution in an oven for 72 hours at 11o degrees, until salt formed. My 251 gms of yellowish crystals would have originally been whitened by adding egg white, alum, white lead, wheaten flour, butter and orrisroot* to the boiling process.
*The fragrant rootstock of the Iris Germanica. I will keep an eye out for the flowers this summer in case they still appear near the river, as living evidence of past industry.