Fill a broken-necked amphora with clean water, place in the sun. Suspend in it a strainer of ordinary salt. Agitate and refill repeatedly; do this several times a day until salt remains two days undissolved. A test: drop in a dried anchovy or an egg. If it floats, the brine is suitable for steeping meat, cheese or fish for salting. Put out this brine in pans or baking dishes in the sun , and leave in the sun until crystalised. This give you the ‘flower of salt’. When the sun is cloudly, and at night, put indoors; put in the sun daily when the sun shines.