The fine or stoved table salts are those white masses with which we are all familiar.
In this form a large number, after being cooked or stoved in moist heat for about twenty-four hours, are piled between plates in an hydraulic press, and subjected to great pressure for a month or six weeks, during which time a slow fermentation takes place, and a considerable exudation of juice results from the severe pressure.
These, being no longer stoved in an inverted position, as had been the habit before Shirozaemons time, were not disfigured by the bare, blistered lips of their predecessors.
