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Detail 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)