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Updated: May 29, 2025
It is cheaper than the loaf salt, and is known in Germany under the title of salzkorn, and in France, as selle de cuisine. In order to obtain a finer grained and better salt, it is necessary that the original salt-crystals should be dissolved, and for this purpose parallel galleries are run into the rock, and there is dug in each of them a dyke or cistern.
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