DOCSLIB.ORG

Carol Litchfield Collection on the History of Salt 2012.219

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Carol Litchfield Collection on the History of Salt 2012.219 Carol Litchfield collection on the history of salt 2012.219 This finding aid was produced using ArchivesSpace on September 14, 2021. Description is written in: English. Describing Archives: A Content Standard Audiovisual Collections PO Box 3630 Wilmington, Delaware 19807 [email protected] URL: http://www.hagley.org/library Carol Litchfield collection on the history of salt 2012.219 Table of Contents Summary Information .................................................................................................................................... 7 Historical Note ............................................................................................................................................... 8 Scope and Content ....................................................................................................................................... 11 Administrative Information .......................................................................................................................... 16 Controlled Access Headings ........................................................................................................................ 17 Collection Inventory ..................................................................................................................................... 17 United States .............................................................................................................................................. 17 Alabama .................................................................................................................................................. 18 Arkansas .................................................................................................................................................. 18 Arizona .................................................................................................................................................... 18 California ................................................................................................................................................. 19 Colorado .................................................................................................................................................. 21 Connecticut .............................................................................................................................................. 22 Delaware .................................................................................................................................................. 23 Florida ..................................................................................................................................................... 23 Georgia .................................................................................................................................................... 23 Hawaii ..................................................................................................................................................... 23 Idaho ........................................................................................................................................................ 24 Indiana ..................................................................................................................................................... 24 Illinois ..................................................................................................................................................... 24 Indiana ..................................................................................................................................................... 25 Iowa ......................................................................................................................................................... 25 Kansas ..................................................................................................................................................... 25 Kentucky ................................................................................................................................................. 26 Louisiana ................................................................................................................................................. 27 Maine ....................................................................................................................................................... 28 Maryland ................................................................................................................................................. 29 Michigan .................................................................................................................................................. 31 Minnesota ................................................................................................................................................ 35 Missouri ................................................................................................................................................... 35 Nebraska .................................................................................................................................................. 35 Nevada ..................................................................................................................................................... 36 New Jersey .............................................................................................................................................. 36 - Page 2 - Carol Litchfield collection on the history of salt 2012.219 New Hampshire ...................................................................................................................................... 36 New York ................................................................................................................................................ 37 North Carolina ........................................................................................................................................ 41 Ohio ......................................................................................................................................................... 41 Oklahoma ................................................................................................................................................ 44 Oregon ..................................................................................................................................................... 44 Pennsylvania ............................................................................................................................................ 44 Puerto Rico ............................................................................................................................................. 47 Rhode Island ........................................................................................................................................... 47 South Carolina ........................................................................................................................................ 48 Tennessee ................................................................................................................................................ 48 Texas ....................................................................................................................................................... 49 Utah ......................................................................................................................................................... 49 Vermont ................................................................................................................................................... 50 Virginia .................................................................................................................................................... 50 Washington (state) .................................................................................................................................. 51 Washington, D.C. .................................................................................................................................... 51 West Virginia .......................................................................................................................................... 51 Wisconsin ................................................................................................................................................ 52 Wyoming ................................................................................................................................................. 52 Africa ......................................................................................................................................................... 53 Angola ..................................................................................................................................................... 53 Cape Verde ............................................................................................................................................. 53 Congo ...................................................................................................................................................... 53 Djibouti ..................................................................................................................................................
Load more

Recommended publications
  • Crystal Balance Himalayan Rock Salt
    CRYSTAL BALAN C E ™ HIMALAYAN RO C K SALT Mineral-Rich Gourmet Salt The maître d’ leads you and your date to your seats, and you slowly take in the ambi- ance of the award-winning restaurant. The snowy linen, the sparkling silver, the shim- mering crystal…it is even more beautiful than you imagined. The menu is sublime, just as everyone told you it would be, and even a bit overwhelming. After the waiter takes your orders and the entrées arrive, he brings you a silver platter upon which tiny glass bowls are arranged. The bowls hold colored crystals—white, pink, beige, gray, black. He presents the platter and asks if you have a salt preference, or if you would like to try the chef’s recommended salts, ones specifically chosen for your entrée. Although most Americans think of salt as…well…just plain salt—throughout the world, various cultures have experienced salt that is much, much more than we ever imagined. Whereas some of us know the enhanced flavor of sea salt and others have tried flavored salts— salts mixed with herbs and spices—the idea of artisan or specialty culinary salts is new to most of us. Gourmet chefs are discov- ering rare salts that give an exquisite flavor to food. One of the most out- standing of these is rock salt from the Himalayas. Source Naturals is pleased to bring you Crystal Balance Himalayan Gourmet Salt—a pure, natural salt of extraordinary taste from a unique array of natural trace minerals. SM Strategies for Wellness Throughout history, salt has benefitted humans.
    [Show full text]
  • What Is Commonly Known As Salt -Nacl- Is a Deceivingly Simple
    K. Хуесо, В. Карраско. In sale Salus: соли и соленые болотные угодья Европы для сохранения здоровья УДК 577.151.01 DOI: 10.18101/2306-2363-2017-4-11-25 * IN SALE SALUS: HEALTH PROVISION FROM SALT AND SALINE WETLANDS IN EUROPE © Kortekaas K. Hueso Institute of Saltscapes and Salt Heritage (IPAISAL), Apartado de Correos 50 28450 Collado Mediano, Spain ICAI Higher Technical School of Engineering, Department of Mechanical Engineering, Universidad Pontificia de Comillas Alberto Aguilera 25, Madrid, Spain © Vayá J-F. Carrasco Institute of Saltscapes and Salt Heritage (IPAISAL), Apartado de Correos 50 28450 Collado Mediano, Spain Among the often cited 14,000 uses of salt, many are related to wellness and health. Its different physical-chemical properties allow many health-related applications of salt itself, brine, mother lay and saline muds. Salt can be used as skin rubs or in blocks, for building halochambers; inhaled as aerosols or even ionised by lamps. Brine can be ingested or used for bathing and exercising in it. Mother lay is usually employed as a basis for cosmetics and skin treatments and muds are traditionally applied directly on the skin for similar ailments. Many of these applications have been known since the Antiquity and are still in use today. Some have disappeared or are only known at local scale, while others are growing in popularity, amid the surge of spa and wellness facilities worldwide. The also increasingly popular natural and alternative treatments have included salt-related healing. In this contribution, we will review among others the traditional uses of brine and salt for health provision; the therapeutic and wellness uses of mother lay and mud as a side activity for traditional salinas, some of which have built ad hoc spa and wellness centres; the now widespread phenomenon of salt caves and mines for halotherapy and the historical spas built around saline lakes, now in disuse.
    [Show full text]
  • Latest Press Release from Consensus Action on Salt and Health
    ‘POSH’ SALT HEALTH CLAIMS SHOULD BE TAKEN WITH A GRAIN OF SALT! Sodium chloride accounts for nearly 100% of all rock and sea salts surveyed and are therefore just a more pricey way of damaging our health Health claims on labels fuel confusion; one in four Which? members (28%) admit to thinking rock and sea salts are healthier than table salt 17.11.11 ‘Posh’ salts such as rock and sea salts have been popularised by TV chefs who sprinkle them liberally on their culinary creations. New research from CASH (Consensus Action on Salt and Health) and Which? reveals that gourmet rock and sea salts are as damaging to your health as regular salt, despite on pack claims that the products are ‘natural’ and ‘contain minerals’. The sodium chloride content of ‘posh’ salts, such as Maldon and Himalayan (Best Care Products), and table salt (Saxa), were measured by a public analyst [Ref 1]. Sodium and chloride combine to form salt (NaCl), it is this combination of minerals which puts up our blood pressure, leading to strokes, heart failure and heart disease and are also linked to osteoporosis, stomach cancer and kidney disease. The results show they all contain just as much sodium chloride as each other, and are therefore just as damaging for our health. However, according to a Which? member survey [Ref 2], those who buy rock or sea salt cite reasons such as believing they are healthier (24%) or more natural (39%) than table salt. Sodium Chloride (NaCl) content of surveyed salts 98.86 96.65 99.50 100.65 103.57 97.19 91.48 100 80 60 40 20 NaCl contentNaCl (g/100g) 0 Best Care Cornish Sea Halen Mon Maldon Sea Saxa Table Tidman's Zauber der Products Salt Co Pure White Salt Flakes Salt Natural Rock Gewürze Himalayan Cornish Sea Sea Salt Salt Fleur de Sel Crystal Salt Salt NB Some salts total more or less than 100% NaCl per 100g.
    [Show full text]
  • 1.5. Raman Spectroscopy
    Open Research Online The Open University’s repository of research publications and other research outputs Characteristic Raman Bands of Amino Acids and Halophiles as Biomarkers in Planetary Exploration Thesis How to cite: Rolfe, Samantha (2017). Characteristic Raman Bands of Amino Acids and Halophiles as Biomarkers in Planetary Exploration. PhD thesis The Open University. For guidance on citations see FAQs. c 2016 The Author https://creativecommons.org/licenses/by-nc-nd/4.0/ Version: Version of Record Link(s) to article on publisher’s website: http://dx.doi.org/doi:10.21954/ou.ro.0000c66a Copyright and Moral Rights for the articles on this site are retained by the individual authors and/or other copyright owners. For more information on Open Research Online’s data policy on reuse of materials please consult the policies page. oro.open.ac.uk Characteristic Raman Bands of Amino Acids and Halophiles as Biomarkers in Planetary Exploration Samantha Melanie Rolfe MPhys (Hons), University of Leicester, 2010 September 2016 The Open University School of Physical Sciences A THESIS SUBMITTED TO THE OPEN UNIVERSITY IN THE SUBJECT OF PLANETARY SCIENCES FOR THE DEGREE OF DOCTOR OF PHILOSOPHY Acknowledgements To my parents, Mark and Melanie, and my brother, Alex, who have always supported and encouraged me to follow my dreams and overcome all and any obstacles to achieve them. To my grandparents, Anthony and Margery Wilson, Aubrey and Val Rolfe and Marjorie and Russell Whitmore, this work is dedicated to you. To Chris, my rock, without you I absolutely would not have been able to get through this process.
    [Show full text]
  • F Is for Flavor.Pdf
    !! ™ This is an introductory version of Chef Jacob’s Culinary Bootcamp Workbook and F-STEP™ curriculum. You can download the complete curriculum here. 2 !! Third Edition Copyright © 2015 Jacob Burton All rights reserved. 3 4 !! WHAT IS F-STEP?!.....................................................................................11 F IS FOR FLAVOR!.....................................................................................13 UNDERSTANDING FLAVOR STRUCTURE! 14 What is flavor?! 14 Salty! 15 Sweet! 20 Sour! 21 Bitter! 22 Umami! 22 Umami Ingredient Chart! 26 Piquancy! 28 Flavor And Aroma! 28 The Importance Of Fat And Flavor! 29 Texture! 30 Tannins! 30 Flavor’s X Factor! 31 Preventing Palate Fatigue! 32 Delivering A “Flavor Punch”! 33 Using “Flavor Interruptions”! 33 CHOOSING PRIMARY AND SECONDARY FLAVORS! 34 SELECTING NON SEASONAL INGREDIENTS! 35 Buying Spices! 35 Herbs! 36 Poultry! 37 5 Seafood! 37 Beef! 39 Pork! 41 GUIDE TO SEASONAL PRODUCE! 42 Winter! 42 December! 42 January! 44 February! 45 Spring! 46 March! 46 April! 47 May! 49 Summer! 49 June! 50 July! 50 August! 52 Fall! 54 September! 54 October! 55 November! 58 S IS FOR SAUCE!.......................................................................................60 CULINARY STOCKS! 62 Basic Recipe for Protein-Based Stocks! 63 SAUCE THICKENERS! 63 Roux! 64 6 !! Liaison! 65 Other Sauce Thickeners At A Glance! 66 The Three Modern Mother Sauces! 67 REDUCTION SAUCES! 67 Reduction Sauce Process! 69 Tips For Reinforcing Flavors! 70 Reduction Stage! 70 Tips For Reduction! 71 Pan Sauces!
    [Show full text]
  • Buttermaking on the Farm
    O F E S O D AIR" CHIEF F IC R F THE AND COLD STORAGE ' mm s n . A UDDICK s J . R Co i io er . , ' ’ v r r . J N L N hi f o f i rke t n d . I EI O C e D s D a "a s a l Sto . S G C . , i i ion y o d age F - v o f a P . Chief , Di isi n o D iry roduce C v s n r R esea rc h hief , Di i io of Dai y En fo rc em en t In Charge , of Dairy La ws . I C . n harge , Milk Utilization Service S n r a r P u e ra d H H C G . OS J . I e io D i y rod c er T . PRINC IP AL SERVICES ASSIG NED TO THE STORAG E BR ANCH ( 1 ) Grading of D a iry Prod uc e ; ( 2 ) Scien tific R esea r ch i n ’ Study of World s Co n ditions in Dairying ; (4) C orr espondence a l l M atte rs relating to D a iry ing ; ( 5 ) In specti on of Perish a b Can adia n a n d United Kin gdom Po rts ; (6 ) R efrigera to r Ca r D airy Ma rket Intelligence ; (8) Pr omoting Uniformity in 5- n B d ee t "h b on ( 9 ) Ji1 d gi g utter an Ch se a E i iti s ; (10) Cold Storag e Ac t a nd Creamery C ol d Stora ge B onuses ; ” D a i L s a n d ( 1 2 the on an d Its Pr ry aw , ) Utilizati of Milk a Dairy butter as defined by The D iry Industry Act , is butter t a m ade from the milk of less h n fifty cows .
    [Show full text]
  • The Changing Technology of Post Medieval Sea Salt Production in England
    1 Heritage, Uses and Representations of the Sea. Centro de Investigação Transdisiplinar Cultura, Espaço e Memoría (CITCEM) Porto, Faculdade de Letras da Universidade do Porto, 20-22 October 2011. The changing technology of post medieval sea salt production in England Jeremy Greenwood Composition of seawater Sea water contains 3.5% evaporites of which salt (sodium chloride) comprises 77.8%. The remainder is known as bittern as it includes the bitter tasting, aperient and deliquescent sulphates of magnesium (Epsom salt) and sodium (Glauber’s salt) as well as about 11% magnesium chloride. 2 Successful commercial salt making depends on the fractional crystallisation of seawater producing the maximum amount of salt without contamination by bittern salts. As seawater is evaporated, very small amounts of calcium carbonate are precipitated followed by some calcium sulphate. This is followed by the crystallisation of sodium chloride but before this is complete, bitter Epsom salt appears; something that needs to be avoided.1 In Continental Europe, evaporation of sea water is achieved solely by the energy of the wind and sun but this is not possible in the English climate so other techniques were developed. 1 http://www.solarsaltharvesters.com/notes.htm SOLAR SALT ENGINEERING 3 Evaporation vessel Briquetage The earliest known English method of coastal saltmaking has been found in the late Bronze Age. This involved boiling seawater in crude clay dishes supported by clay firebars (briquetage) and was widespread in Europe. This technique continued into the Iron Age and into the Roman period with variations inevitably occurring in the industry, although the dating of saltworks is very problematical.2 Detailed interpretation continues to be a matter of dispute.
    [Show full text]
  • Open Mckinney Thesis 4 1.Pdf
    The Pennsylvania State University The Graduate School College of Agricultural Sciences INVESTIGATION OF FOOD SAFETY PARAMETERS FOR FERMENTED SEMI-DRY AND DRY SAUSAGE PRODUCTS A Thesis in Animal Science by Samantha R. McKinney 2017 Samantha R. McKinney Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science May 2017 The thesis of Samantha R. McKinney was reviewed and approved* by the following: Jonathan A. Campbell Assistant Professor of Animal Science Extension Meat Specialist Thesis Advisor Catherine N. Cutter Professor of Food Science Food Safety Extension Specialist – Muscle Foods Nancy M. Ostiguy Associate Professor of Entomology Terry D. Etherton Distinguished Professor of Animal Nutrition Head of the Department of Animal Science *Signatures are on file in the Graduate School ii ABSTRACT Fermentation and drying are two methods utilized by humans for thousands of years to preserve food. Fermented semi-dry and dry sausages are safe, ready-to-eat (RTE) meat items produced using strict government regulations. One of these regulations requires meat processing establishments to create and have a scientifically-validated Hazard Analysis Critical Control Point (HACCP) plan. HACCP plans are validated utilizing a combination of data collected in the plant and scientific literature to ensure that process controls exist for identified food safety hazards. When little or incomplete data exists for very specific products or processes, challenge studies may be conducted to investigate the safety of the processes used to produce the food item. Three experiments were conducted to determine the effects of varying fermented semi-dry and dry sausage production parameters on the reduction of three pathogenic bacteria: E.
    [Show full text]
  • LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
    PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6
    [Show full text]
  • Life at Low Water Activity
    Published online 12 July 2004 Life at low water activity W. D. Grant Department of Infection, Immunity and Inflammation, University of Leicester, Maurice Shock Building, University Road, Leicester LE1 9HN, UK ([email protected]) Two major types of environment provide habitats for the most xerophilic organisms known: foods pre- served by some form of dehydration or enhanced sugar levels, and hypersaline sites where water availability is limited by a high concentration of salts (usually NaCl). These environments are essentially microbial habitats, with high-sugar foods being dominated by xerophilic (sometimes called osmophilic) filamentous fungi and yeasts, some of which are capable of growth at a water activity (aw) of 0.61, the lowest aw value for growth recorded to date. By contrast, high-salt environments are almost exclusively populated by prokaryotes, notably the haloarchaea, capable of growing in saturated NaCl (aw 0.75). Different strategies are employed for combating the osmotic stress imposed by high levels of solutes in the environment. Eukaryotes and most prokaryotes synthesize or accumulate organic so-called ‘compatible solutes’ (osmolytes) that have counterbalancing osmotic potential. A restricted range of bacteria and the haloar- chaea counterbalance osmotic stress imposed by NaCl by accumulating equivalent amounts of KCl. Haloarchaea become entrapped and survive for long periods inside halite (NaCl) crystals. They are also found in ancient subterranean halite (NaCl) deposits, leading to speculation about survival over geological time periods. Keywords: xerophiles; halophiles; haloarchaea; hypersaline lakes; osmoadaptation; microbial longevity 1. INTRODUCTION aw = P/P0 = n1/n1 ϩ n2, There are two major types of environment in which water where n is moles of solvent (water); n is moles of solute; availability can become limiting for an organism.
    [Show full text]
  • Study of Psychrophilic, Mesophilic, and Halophilic Bacteria in Salt and Meat Curing Solutions
    A STUDY OF PSYCHROPHILIC, ilESOPHILIC, AND HALOPHTLIC BACTERIA IN SALT AND MEAT CURING SOLUTIONS by HAROLD EUGENE TICKNER a B, S,, Kansas State College of Agriculture and Applied Science, 1949 A THESIS - submitted in partial fulfillment of the 1 ' r requirements for the degree MASTER OF SCIENCE 1 Department of Bacteriology KANSAS STATE COLLEGE OF AGRICULTURE AND APPLIED SCIENCE 1950 X Docu- M TABLE OF CONTENTS \^50 T5 INTRODUCTIi. ^» « • 1 REVIEW OF LITERATURE 2 EXPERIMENT I - PREPARATION OF MEDIA FOR PLATE COUNTS . 17 EXPERIMENT II - PLATE COUNTS FOR ENUMERATION OF RALOPHILIC ORGANISMS IN COMMERCIAL SALT SAMPLES 19 EXPERIMENT III - ISOLATION OF PSYCHROPHILIC- AND MESOPHILIC-HALOPHILIC BACTERIA 21 EXPERIMENT IV - PLATE COUNTS OF CURING SOLUTIONS ... 26 EXPERIMENT V - DETERMINATION OF NUMBERS OF PSYCHROPHILIC ORGANISMS IN THE CURING SOLUTIONS ...... 2fi EXPERIMENT VI - TESTING PURE CULTURES OF PSYCHROPHILIC ORGANISMS IN STERILE CURING SOLUTIONS 33 EXPERIMENT VII - PREPARATION OF CURING SOLUTION TO CHECK GROWTH OF PSYCHROPHILIC- AND MESOPHILIC-HALOPHILIC BACTERIA IN A NEW CURING SOLUTION AO EXPERIMENT VIII - DETERMINATION OF NUMBERS OF MESOPHILIC AND MESOPHILIC-HALOPHILIC BACTERIA IN MEAT CURING SOLUTIONS A2 EXPERIMENT IX - DETERMINATION OF CHLORIDE CONTENT IN OLD USED CURING SOLUTIONS U EXPERIMENT X - DETERMINATION OF AMOUNT OF PROTEINS IN OLD USED CURING SOLUTIONS 46 EXPERIMENT XI - PREPARATION OF A "SYNTHETIC AGED CURING SOLUTION" EMPLOYED AS A MEDIUM FOR CHECKING GROWTH OF PURE CULTURES OF ORGANISMS ISOLATED FROM SALT AND MEAT CURING SOLUTIONS A3 EXPERIMENT XII - A COMPARISON OF BACTERIA FOUND IN SALT AND MEAT CURING SOLUTIONS 55 EXPERIMENT XIII - ORGANISMS REQUIRING SODIUM CHLORIDE FOR GROWTH 57 DISCUSSION 59 ii CONCLUSIONS 64.
    [Show full text]
  • H., M 8 1 STUBS WM
    2 U.S. WEATHER BU- - REAtf. Jan. IS Last 1 SUGAR-- 96 Test 24hours,rainf2l!,.CO. 2 Centrifugals. 3.S?c.; Tcmpcraturc,max.77; " Per Ton, $77.80. S3 ii 4i i i i . in www lyitiwiii fi m urv ttmkM$ i J min. 67. , Weather, juidiym oms, vs. g partly cloudy, fresh g ,zs-- . & i wjjan win fi tzul--. ' T'rwmrrs-uus- t ii u ti m in tts it tt i it 2 trades. vi i I 20. g SUNDAY, 1908.-FOUR- TEEN VOL. VI., NO. 264. HONOLULU, HAWAII TERRITORY, JANUARY 19, na. PAGES. 0. h., M 8 1 STUBS WM. AUSTIN WHITING LUSITANAS DOCTOR OUTRANKS IE PASSES TO THE BEYOND THE HEHJ U5BUD THEIR LIE OFFICERS 01 THE Two Interfering Friends Slash- H S 1 - ed by Infuriated Woman-- Ail :r ,1 1 in Hospital. HOSPITAL SHIP RELIEF A stabbing affair, In which a woman cut up three men so badly that all had to be taken to the hospital, took The Portuguese Society place last night about ten o'clock on Punchbowl. A native named Kahau Brownson's Resignation Fails to Alter Celebrate in New nale is the worst Cut up and It was his the wife Annie that wielded the butcher's President's Mind Ruef Quarters. cleaver that did the cutting. The Goes, to Co - other wounded men are William I 1 t .4l i Trial elho and Kaulio, friends of the hus- Immediately. The magnificent new clubhouse and band who interfered to save him from ociety hall of the Lusitana Society, being murdered.
    [Show full text]