The Library · Document 125 · FEASTING · Household and village
Annual Family Salt Requirements
Its printed title: Systems Analysis of Sodium Chloride Utilization and Flux in a Closed-Loop Agrarian Unit
The salt budget of a family of four with one milk cow, two pigs, thirty poultry and two small ruminants, from the evaporation pan through table, livestock, ham and fish curing and cheese brining to the waste brine. It puts the family's table salt at 8.46 kilograms a year and reckons 10 kilograms for 100 kilograms of dry-cured pork. Its meat estimates rest on American meal planning in ounces and pounds.
Open the PDF 19 pages · 442 KB
- Number
- 125
- Book
- FEASTING after the FALL
- Shelf
- Household and village
- File
- 125 Annual Family Salt Requirements.pdf
- Pages
- 19
Used in
In the Numbers
The rows that check it
- 2 confirmed
- 2 amended
- 2 marked for safety
- S6 amended Safety Cheese brine: saturated, soured with whey or vinegar, calcium salt added; unsoured brine gives slimy rind; 6 to 12 h per kg
- M5 amended Safety Cheese brine: saturated, soured with whey, calcium added, skimmed, never discarded; wheel 12 h per kg
- S12 confirmed 128 kg salt budget and breakdown
- M27 confirmed 26.4 kg to fill the vat, 18 a year to keep it, 44 in all, "more than the people eat in five years"