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70 deposit (5 as opposed to 1-2 contim. by trad. method), harder & dryer chrystal new process hasn't been fully accepted because longer evaporation period means lower total volume -trad. salt farmed in flats called "lading garam" water from artificial canals - moved up to first flat by long dipper (basket like degree on end of a long bamboo pole) - (govn project uses a diebal pump) drawing bamboo & wood rollers- slender so that the ground is firm + packed before the old water put in - if not lading garam are privately owned in units of 1 - 10 hectares each water kept first in "pemenichan" & then moved to the "medjas" - in the pemenihans water becomes "tua" (old, cooked) are 7 pemi & water moved three in the peminiban in 10 - 15 days before going into the medjas - medjas are rolled with large bamboo + page 71 wood rollers so that the ground is firm & packed before the old water put in - if not logs through seepage into the ground high - also salt will be dirty from mixing with earth salt only farmed in dry season; acc. to them sea water level raises in dry season. in rainy season sea water mixes with rainwater & won't shrystalize - therefore in rainy season lading grarag converted to tambak or fish ponds where blackish water fish & shrimp raised - are 9 commercial salt factories in Rehbang which buy up salt from individual producers + process it into salt brickettes (table salt) & rock chrystal salt (commercial). these factories mainly employ small labor (we didn't have a chance to visit one) whereas working the salt flats is all male labor - not all sold to factories, but much sold directly thru passars for cooking salt (rough salt needed