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Most of the factories were in constant operation, making salt for
the Confederate Army, and for the general public. Farmers who could
afford to travel, went to the coast in the fall to make salt to preserve their
meat for the coming year.

According to The Tallahassee Historical Society Annual (1935)
(3)
in an article written by F. A. Rhodes: "the average small salt plant
consisted merely of a large kettle holding from 60 to 100 gallons of
water and set in a brick or clay furnace. They were very similar to the
syrup furnaces of today found on our small farms in this section. They
were not built directly on the shore because of the high tides and wind,
but were usually located a few hundred feet inland. Very near this
furnace and kettle was dug a shallow well which always produced a
plentiful supply of salty water. Perhaps this water was not quite as salty
as that secured direct from the Gulf, but there was not an appreciable
difference and it was very much more convenient. Instead of having a
haul the water some distance, it could simply be drawn from the well and
poured directly into the kettle.

"Sometimes shallow holes were dug along the shore, and falling
tides would leave them full of water, which was dipped up and carried in
buckets to the furnace. . . .

"The salt water after being poured into the kettle, was boiled in
the same way as the brine secured form the smoke house. When there
was only a thick brine left in the kettle it was dipped up, for further
cooking would only burn that salt near the bottom of the kettle and