After four days they are laid flat on top of the flues for final storing. Lofters would use spikes to lift the lumps into the dry salt area, above the hot house where they waited to be crushed or cut into blocks.
A Lofter moves the salt to the Dry Store, if they moved the lump any earlier the moisture would have weakened it and broken up as soon as the spike was used. Seddon's. George Twigg ©
Seddons, lofting salt from drying into storage above. George Twigg ©
In the hothouse philip plumb 1960, Murgatroyd's. George Twigg ©
Feeding the lump crushing mill 1965-6. The salt is crushed up ready to be bagged up. Murgatroyd's. George Twigg ©
Close up of Seddon's Crusher
Bagging the salt coming through the chute from the crusher. The salt is now ready for it's journey. Seddon's.
One of the Salt Storehouses. Sometimes salt was stored in crushed form, once an order came through the salt was then bagged. Seddon's
The Salt heaps had to be dug out, the salt, if left would form into a solid block again. Seddon's.
Packing Table Salt. Not all salt was bagged, dairy salt destined for households was packed in containers. Murgatroyd's. Philip Shales ©