Early Salt Ponds on Duck Key in the Florida Keys

The chemical compound Sodium Chloride (NaCl) is more commonly referred to as salt. Salt is an essential element because, although it is necessary for both the human and animal diet, the human body does not have the ability to produce salt on its own. Other uses for salt include food processing, food preservation, chemical production and deicing on highways and roadways.

Necessary as a preservative in the days before refrigeration, salt was a highly prized commodity. In the early 1800s there was no canning industry, and no chemical preservatives to help keep food fresh and edible. Food was preserved either by smoking, pickling, drying, packing in sugar syrup, and salting. Salt was used to pickle vegetables and cure hams. About 40 pounds of salt per person per year was needed for preserving food.

In Roman times, soldiers were paid their wages in salt which they called salarium. Thus the English work for pay became salary. In the Middle Ages salt was such as precious commodity that one's status was denoted by his position at the dining table in relation to the location of the salt. The salt was always placed close to the king and important nobility. To be "beneath the salt" meant you were not seated close to the king and were therefore, of lesser stature.

Salt played a featured role in the settlement of the country. Early settlers in the Keys, surrounded by seawater, believed that the manufacture of salt through the collection and evaporation of seawater was the best means of making the Keys known to the commercial world.

Historic documents indicate that two large salt ponds existed on the island of Duck Key during the late 1820's through 1840's. The Duck Key salt ponds which predate salt ponds later to be established in Key West, were the first venture of this type in the Keys. It is not known who first built Duck Key's salt ponds, but records do indicate that a Charles Howe moved from Key West to Duck Key in 1831 with his wife , Anne Cole, his one year old son, Charles Jr. and three year old daughter, Sarah Ann.

It is thought that Charles Howe operated the salt ponds with the help of several slaves. An 1830 Key's census shows Howe owning three male and several female slaves. High temperatures, and standing barefooted in brine all day made the work laborious. The bright sun reflecting off the sea water and salt crystals contributed to the beginning of blindness. Boils developed on skin constantly exposed to brine and cuts failed to heal.

In June of 1831 Anne gave birth to Edward Cole Howe, the first child to be born on Duck Key. In 1833 Howe's wife died in childbirth at the age of 32. Later the infant girl, Ann, died in Key West at the age of 18 months. Later records from 1836 show Howe supervising Duck Key salt production, but living in Indian Key where he was Post Master and Customs agent. Howe is again mentioned in the literature as having an interest in Duck Key's salt ponds and buying a controlling interest in the Key West Ponds in 1843.

A reference to Howe was made John Lee Williams in his 1837 Territory of Florida. Williams wrote that Howe had die: "Duck Key is a narrow rocky islet, containing some fine salt ponds. Mr. Howe, from Charleston, made a considerable establishment on the island for the purpose of making salt, but having died since, the project has been abandoned. It is about two miles long."

It is likely that Williams was mistaken about Howe's death, because all other references of Howe seem to suggested that he lived on and died many years later in Massachusetts in 1873.

There is a historic record of Howe's son, Charles Jr. marrying a Mary Ann Johnson of Duck Key in 1852.

The process by which salt was made on Duck Key is not recorded, but a system similar to that of Key West's salt pond harvesters probably was used. Duck Key may have been selected because it had several natural, shallow, inland depressions which filled with salt water directly from the sea providing conditions perfect for saltmaking.

Duck Key's salt ponds most likely were improved with the construction of earthen or rock bordered walls and small wooden flood gates which could open to capture the flow of seawater.

Ponds were partitioned into sections or "pans" to be filled by the incoming tide. Sea water entered through sluice gates located at the shoreline. Water was concentrated by evaporation in one pond, then moved to another for additional concentration. The slushy brine was then moved into smaller drying pans to evaporate further under the sun's heat leaving salt crystals. The crystals which were an eighth to a quarter inch in size were then gathered (raked) and made ready for transport. The cycle took several months from start to finish, but " salt crops" from several sets of pans allowed for harvesting in 20 to 30 days periods.

Salt harvesting was a laborious task. Workers raked the crystalized salt into piles and shoveled it into wheelbarrows. The salt was then dumped in large heaps for storage.

Image below is an early aerial photo of Duck Key from around 1955. Visable are the old salt pond areas of the island from the early 1800s.

In recent years many Americans have developed a taste for natural "sea salt". Health-conscious diners and aclaimed chefs now want sea salt or better yet the creme de la creme of sea salts, fleur de sel. Goumets report that sea salt has mineral characteristics and a unique and delicate flavor that heighten the flavor of raw seafood and vegetables. Gourmets comment that sea salt tastes better and is more healthful because it has none of the additives used in regular salt.

Regular sea salt - Used for cooking and produced using medieval methods similar to those described above for Duck Key the salt crystals contain roughly 85 per cent sodium chloride plus calcium, magnesium and other beneficial minerals. It is course, grayish-white in color, crumbly yet moist in appearance.

fleur de sel - This is a finishing salt and considered the best. It is harvested by hand-skimming the surfaces of salt ponds. As with other condiments, the flavor of sea salt and price varies with the maker and the location of origin. Imported from England, France or Italy prices can vary from $2 to $18 for a four ounce bottle. The largest importer of fleur de sel sells a product called Flower of the Ocean for $56 a pound.

Kosher salt - regular salt produced under Jewish dietary laws which is similar in texture to sea salt.

Regular Iodized - Common table salt produced in mines consists of about 99 per cent sodium cloride with minor traces of minerals. Inexpersive and readily available, it costs around 50 cents a pound to purchase.

For some decerning palates, regular salt is no longer good enough. Choosier eaters now reach for "sea salt" or perhaps fleur de sel, considered by many the creme de la creme of sea salts. users say that sea salt not only tastes better but typically does not contain the additives usually found in regular salt.

The following is offered as a convincence for those seeking more natural , unprocessed food and to enhance their eating experience. Proceeds from the sale help support operating costs of Duck Kedy Online.

	Fleur-de-Sel de Camargue A flavor treasured since ancient Roman times, sea salt is the connoisseur's choice. This exquisite salt is hand-harvested from marine salt beds in the lush Mediterranean marshes in the South of France. Because each harvest is unique, this 4.4-ounce package is labeled with the name of the master salt gatherer. For maximum flavor, sprinkle fleur-de-sel by hand over foods just before serving. fleur-de-sel
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	Sea Star Salt Add new depths of flavor with natural salt in place of ordinary table salt. The natural gray salt is unprocessed and farmed in the clean, coastal waters of Brittany, France. Sea Star contains 84 minerals and nutrients; the gray color and crystalline grains are the result of its purity. sea salt
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The Salt Ponds of Duck Key and 'Fleur de Sel'