Salt is so commonplace today, so cheap and readily available, that it is hard to remember how hard to come by it once was. The Roman forces who arrived in Britain in the first century C.E reported that the only way the local tribes could obtain it was to pour brine onto red-hot charcoal, then scrape off the crystals that formed on the wood as the water hissed and evaporated. These were the same forces that, according to a tradition dating to the time of Pliny the Elder, gave us the word “salary” because they once received their wages in the stuff.
Salt was crucially important until very recently not merely as a condiment (though of course it is a vital foodstuff; hearts cannot beat and nerve impulses cannot fire without it), but also as a preservative. Before the invention of refrigeration, only the seemingly magical properties of salt could prevent slaughtered animals and fish hauled from the sea from rotting into stinking inedibility. It was especially important to the shipping industry, which fed its sailors on salt pork, salt beef and salt fish. The best salt meat was packed in barrels of the granules–though it could also be boiled in seawater, resulting in a far inferior product that, thanks to the scarcity of fresh water aboard wooden sailing ships, was then often cooked in brine as well, reaching the sailors as a broth so hideously salty that crystals formed on the sides of their bowls. The demand for salt to preserve fish was so vast that the Newfoundland cod fishery alone needed 25,000 tons of the stuff a year.
All this demand created places that specialized in producing what was known colloquially as “white gold.” The illustration above shows one remnant of the trade in the Turks and Caicos Islands, a sleepy Caribbean backwater that, from 1678 to 1964, subsisted almost entirely on the profits of the salt trade, and was very nearly destroyed by its collapse. The islands’ history is one of ingenuity in harsh circumstances and of the dangers of over-dependence on a single trade. It also provides an object lesson in economic reality, for the natural products of the earth and sky rarely make those who actually tap them rich.
The islands, long a neglected part of the British empire, lie in the northern reaches of the Caribbean, far from the major trade routes; their chief call on the world’s notice, before salt extraction began, was a disputed claim to be the spot where Christopher Columbus made landfall on his first voyage across the Atlantic. Whether Columbus’s first glimpse of the New World really was the island of Grand Turk (as the local islanders, but few others, insist), there is no doubt about the impact the Spaniards had once they began to exploit their new tropical empire. The indigenous population of the Turks and Caicos—estimated to have numbered several tens of thousands of peaceable Lucayan Amerindians—made a readily exploitable source of slave labor for the sugar plantations and gold mines the conquistadores established on Haiti. Within two decades of its discovery, the slave trade and the importation of diseases to which the Lucayans possessed practically no resistance (a large part of the European portion of what is termed the Columbian Exchange), had reduced that once-flourishing community to a single elderly man. Continue reading