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dc.coverage.spatialSite: Saline Royale (Arc-et-Senans, Franche-Comté, France)en_US
dc.coverage.temporal1774-1779 (creation)en_US
dc.creatorLedoux, Claude-Nicolasen_US
dc.date1774-1779en_US
dc.date.accessioned2013-05-07T15:06:05Z
dc.date.available2013-05-07T15:06:05Z
dc.date.issued1774-1779en_US
dc.identifier213730en_US
dc.identifier.otherarchrefid: 142en_US
dc.identifier.urihttp://hdl.handle.net/1721.3/121298
dc.descriptionSide view of the west Berne; In each Berne, 4 frying pans suspended from cross beams were placed above the furnaces charged with wood from the nearby Forest of Chaux (approximately 15,000 steres [one cubic meter] per annum were used), to evaporate the brine according to a well managed procedure. The cooking time required delicate handling and long hours for the workmen. Around the stoves, the remaining space was organized for draining, the packing of salt in barrels, and their storage. Each Berne has a broad pedimented front portico with three arches. The upper portico, lit by two windows, accommodated the housing of the inspector of the stoves, charged with controlling the management of the brine. Source: Institut Claude-Nicolas Ledoux [website]; http://www.salineroyale.com/ (accessed 12/2/2007)en_US
dc.format.mediumstoneen_US
dc.rights© Scott Gilchrist, Archivision, Inc.en_US
dc.subjectarchitectural exteriorsen_US
dc.subjectengineering and industryen_US
dc.subjectmanufacturingen_US
dc.subjectNeoclassicalen_US
dc.titleRoyal Saltworks; The Bernes (brine cookers)en_US
dc.title.alternativeLes Bernes (ateliers de cuisson)en_US
dc.typeimageen_US
dc.rights.accessLicensed for educational and research use by the MIT community onlyen_US
dc.identifier.vendorcode1A1-LCN-SW-5-B1en_US
vra.culturalContextFrenchen_US
vra.techniqueconstruction (assembling)en_US
vra.worktypesaltworksen_US
dc.contributor.displayClaude-Nicolas Ledoux (French architect, 1736-1806)en_US


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