June 1, 1776

The colonists needed both saltpeter and common salt in 1776. On May 30, 1776, the Continental Congress passed a resolution regulating the price of imported salt. James Humphreys, Jr. printed this resolution alongside instructions for families to make their own salt for preserving meats and other purposes. The basic principle for making salt was to boil water slowly so that more of the “simply water” evaporated, leaving behind larger salt crystals. This article claimed that even slightly brackish water could produce “useful” salt. Anyone who lived “near to salt rivers, salt licks and salt springs” just needed an “iron pot, the larger and shallower the better, though the least will do.”

The Pennsylvania Ledger: Or the Virginia, Maryland, Pennsylvania, & New-Jersey Weekly Advertiser
Printed by James Humphreys, Jr.

Of Common Salt.

THIS is to be made from the water of our bays and rivers, or from salt springs. Be not discouraged by apprehensions that your water is not salt enough. If it is at all salt, or but barely brackish, try it; You will find sufficient salt for your purpose. It will only require a little more wood and attendance; but will be as useful as other salt. “The salt produced from the sea water of all the world, and from the brine of all the springs in the world, is absolutely the same; but differs in strength and some other qualities, only according to the operation by which it is produced.” In general, the quicker the boiling or evaporation, the weaker the salt; the slower the boiling, simmering, or evaporation, the stronger, and larger the grain. For by a strong boiling not only the simple water is thrown off, but much of the acid spirit of the salt, which is the valuable part of it, for preserving meat, &c. Wherefore salt produced the slowest operation, is larger grained and stronger than what is made by fire.

A method for private families making SALT from Bay water, brackish springs, or salt licks.

You, my poorer friends, who live near to salt rivers, salt licks and salt springs, accept the following instructions for procuring to yourselves the salt you want, in a very simple easy way. Into an iron pot, the larger and shallower the better, though the least will do, put your river water; boil it half down, fill again and again, repeating the boiling and filling up, until the salt appears in the bottom, under the water, when there remains but 1-4 of the pot full; then pour off the liquor, turn the salt into a wooden or earthern bowl, raising it into a high heap, and let it drain, dry, and harden in the air. But observe to boil it slower and slower, after three or four times filling, until at length it only simmers. Brackish spring water is to be used the same way. But as to salt licks; take of the earth and in a tub or cask, pour an equal quantity or near twice as much water, stirring it well, and let it stand till next day; then draw off the water as clear as you can, as you draw off your lye from ashes; boil this clear lye slowly, and simmer it, until the salt appears as above.

Note, You must not boil too low after the salt is formed, lest the remaining liquor, called Bittern, should be intangled with the salt, which would occasion the salt to dissolve in damp weather. And observe to take your river water from the channel, at full tide, and in still calm weather, that it may be as clear as you can possibly get it. And take care to let your lye be clean. All mixtures of dirty sediment, &c. greatly lessen the goodness of your salt.