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title: Plant at Jefferson Island Louisiana
Subject: Salt, Salt industry, Factories
Date created ms: 1930
Abstract: B&W photo, approximately 1930. View of Plant from Lake Peigneur. Jefferson Island, Louisiana. Written on photo: Jefferson Island is famous for its remarkable history. Spanish Gov. Miro granted land for Jefferson Island (known as Cote Carlin) to Messrs. Prevost and Carlin in 1784; it was later sold to a brother-in-law of the pirate Jean Lafitte. Joseph Jefferson, artist and actor, bought the Island in the 1870s and built the cypress dwelling (photo 1: hp005671). The present owners bought the Island for a hunting preserve in 1917, as it abounds in wild life (photos 2-4: hp005672, hp005673, hp005674). They operated a rice (photo 5: hp005675) and sugar (photo 6: hp005676) plantation and raised Black Angus and Brahma cattle (photo 7: hp005677). Later, they drilled for salt and in 1920 sank a 100 foot round shaft. The Five Islands are famous among geologists for having the purest rock salt in the world. A widely accepted theory of origin is that the weight of materials deposited in prehistoric times by the Mississippi River, has caused salt to flow up through a fault in the earth's surface, resulting in a mushroom-shaped mass of rock salt extending 5 miles deep. Jefferson Island dome goes to depth of 800 ft. because geologists have found that the purity increases with the depth. Salt is mined by using an electrically driven chain undercutter and drilling holes for dynamiting, (photo 8: hp005639), then loaded into cars and hauled to the shaft by electric locomotives (photo 9: hp005678). After the salt has been removed, scaffolding is put up (photo 10: hp005679), and drill holes are placed in the roof. The salt is loaded into cars by electric shovels (photo 11: hp005680). Photo 12: hp005681 shows the immense abandoned chambers with large salt pillars supporting the roof. The salt is ground by a giant roll-crusher at the foot of the shaft At the surface, it is dumped in the tipple shown in photo 13: hp005682, and goes by gravity over a series of screens that separate it into different commercial sizes. Vacuum pans (right of the large building in photo 13: hp005682 … unintelligible… the evaporated salt passes through a filter, a rotary kiln-dryer and over hummer screens and treated to prevent hardening; some is iodized, then packed in cartons by a machine (photo 16: hp005685). All bags, barrels, blocks and cases are loaded into freight cars from a platform on the north side of the 1200 ft. plant (photo 14: hp005683). The Jefferson Island Salt Co. added a Grainer plant, becoming the second largest shipper in the U.S., and the only producer of Flake Salt in the South. In the right foreground of photo 13: hp005682 is the grainer plant where pure brine is boiled in open pans (photo 15: hp005684) 125 ft. long. Jefferson Island Flake Salt is in great demand for the making of cheese, butter, crackers and pretzels and in self-rising flour. Source: Souvenir Folder "The Salt with the Savor," Jefferson Island Salt Co., 1934.

title: Snowy heron and young near Jefferson Island Louisiana around 1930
Subject: Birds, Herons
Date created ms: 1930
Abstract: B&W photo, approximately 1930. Snowy Heron and Young, Near Jefferson Island, Louisiana. Written on photo: Jefferson Island is famous for its remarkable history. Spanish Gov. Miro granted land for Jefferson Island (known as Cote Carlin) to Messrs. Prevost and Carlin in 1784; it was later sold to a brother-in-law of the pirate Jean Lafitte. Joseph Jefferson, artist and actor, bought the Island in the 1870s and built the cypress dwelling (photo 1: hp005671). The present owners bought the Island for a hunting preserve in 1917, as it abounds in wild life (photos 2-4: hp005672, hp005673, hp005674). They operated a rice (photo 5: hp005675) and sugar (photo 6: hp005676) plantation and raised Black Angus and Brahma cattle (photo 7: hp005677). Later, they drilled for salt and in 1920 sank a 100 foot round shaft. The Five Islands are famous among geologists for having the purest rock salt in the world. A widely accepted theory of origin is that the weight of materials deposited in prehistoric times by the Mississippi River, has caused salt to flow up through a fault in the earth's surface, resulting in a mushroom-shaped mass of rock salt extending 5 miles deep. Jefferson Island dome goes to depth of 800 ft. because geologists have found that the purity increases with the depth. Salt is mined by using an electrically driven chain undercutter and drilling holes for dynamiting, (photo 8: hp005639), then loaded into cars and hauled to the shaft by electric locomotives (photo 9: hp005678). After the salt has been removed, scaffolding is put up (photo 10: hp005679), and drill holes are placed in the roof. The salt is loaded into cars by electric shovels (photo 11: hp005680). Photo 12: hp005681 shows the immense abandoned chambers with large salt pillars supporting the roof. The salt is ground by a giant roll-crusher at the foot of the shaft At the surface, it is dumped in the tipple shown in photo 13: hp005682, and goes by gravity over a series of screens that separate it into different commercial sizes. Vacuum pans (right of the large building in photo 13: hp005682 … unintelligible… the evaporated salt passes through a filter, a rotary kiln-dryer and over hummer screens and treated to prevent hardening; some is iodized, then packed in cartons by a machine (photo 16: hp005685). All bags, barrels, blocks and cases are loaded into freight cars from a platform on the north side of the 1200 ft. plant (photo 14: hp005683). The Jefferson Island Salt Co. added a Grainer plant, becoming the second largest shipper in the U.S., and the only producer of Flake Salt in the South. In the right foreground of photo 13: hp005682 is the grainer plant where pure brine is boiled in open pans (photo 15: hp005684) 125 ft. long. Jefferson Island Flake Salt is in great demand for the making of cheese, butter, crackers and pretzels and in self-rising flour. Source: Souvenir Folder "The Salt with the Savor," Jefferson Island Salt Co., 1934.

title: Electric shovel loading salt at Jefferson Island Louisiana
Subject: Salt, Salt industry, Salt mining, Lafitte, Jean
Date created ms: 1930
Abstract: B&W photo, approximately 1930. Electric Shovel Loading Salt. Jefferson Island, Louisiana. Written on photo: Jefferson Island is famous for its remarkable history. Spanish Gov. Miro granted land for Jefferson Island (known as Cote Carlin) to Messrs. Prevost and Carlin in 1784; it was later sold to a brother-in-law of the pirate Jean Lafitte. Joseph Jefferson, artist and actor, bought the Island in the 1870s and built the cypress dwelling (photo 1: hp005671). The present owners bought the Island for a hunting preserve in 1917, as it abounds in wild life (photos 2-4: hp005672, hp005673, hp005674). They operated a rice (photo 5: hp005675) and sugar (photo 6: hp005676) plantation and raised Black Angus and Brahma cattle (photo 7: hp005677). Later, they drilled for salt and in 1920 sank a 100 foot round shaft. The Five Islands are famous among geologists for having the purest rock salt in the world. A widely accepted theory of origin is that the weight of materials deposited in prehistoric times by the Mississippi River, has caused salt to flow up through a fault in the earth's surface, resulting in a mushroom-shaped mass of rock salt extending 5 miles deep. Jefferson Island dome goes to depth of 800 ft. because geologists have found that the purity increases with the depth. Salt is mined by using an electrically driven chain undercutter and drilling holes for dynamiting, (photo 8: hp005639), then loaded into cars and hauled to the shaft by electric locomotives (photo 9: hp005678). After the salt has been removed, scaffolding is put up (photo 10: hp005679), and drill holes are placed in the roof. The salt is loaded into cars by electric shovels (photo 11: hp005680). Photo 12: hp005681 shows the immense abandoned chambers with large salt pillars supporting the roof. The salt is ground by a giant roll-crusher at the foot of the shaft At the surface, it is dumped in the tipple shown in photo 13: hp005682, and goes by gravity over a series of screens that separate it into different commercial sizes. Vacuum pans (right of the large building in photo 13: hp005682 … unintelligible… the evaporated salt passes through a filter, a rotary kiln-dryer and over hummer screens and treated to prevent hardening; some is iodized, then packed in cartons by a machine (photo 16: hp005685). All bags, barrels, blocks and cases are loaded into freight cars from a platform on the north side of the 1200 ft. plant (photo 14: hp005683). The Jefferson Island Salt Co. added a Grainer plant, becoming the second largest shipper in the U.S., and the only producer of Flake Salt in the South. In the right foreground of photo 13: hp005682 is the grainer plant where pure brine is boiled in open pans (photo 15: hp005684) 125 ft. long. Jefferson Island Flake Salt is in great demand for the making of cheese, butter, crackers and pretzels and in self-rising flour. Source: Souvenir Folder "The Salt with the Savor," Jefferson Island Salt Co., 1934.

title: Plant at Jefferson Island Louisiana
Subject: Salt, Salt industry, Factories
Date created ms: 1930
Abstract: B&W photo, approximately 1930. Plant at Jefferson Island - Lake Peigneur in Background. Jefferson Island, Louisiana. Written on photo: Jefferson Island is famous for its remarkable history. Spanish Gov. Miro granted land for Jefferson Island (known as Cote Carlin) to Messrs. Prevost and Carlin in 1784; it was later sold to a brother-in-law of the pirate Jean Lafitte. Joseph Jefferson, artist and actor, bought the Island in the 1870s and built the cypress dwelling (photo 1: hp005671). The present owners bought the Island for a hunting preserve in 1917, as it abounds in wild life (photos 2-4: hp005672, hp005673, hp005674). They operated a rice (photo 5: hp005675) and sugar (photo 6: hp005676) plantation and raised Black Angus and Brahma cattle (photo 7: hp005677). Later, they drilled for salt and in 1920 sank a 100 foot round shaft. The Five Islands are famous among geologists for having the purest rock salt in the world. A widely accepted theory of origin is that the weight of materials deposited in prehistoric times by the Mississippi River, has caused salt to flow up through a fault in the earth's surface, resulting in a mushroom-shaped mass of rock salt extending 5 miles deep. Jefferson Island dome goes to depth of 800 ft. because geologists have found that the purity increases with the depth. Salt is mined by using an electrically driven chain undercutter and drilling holes for dynamiting, (photo 8: hp005639), then loaded into cars and hauled to the shaft by electric locomotives (photo 9: hp005678). After the salt has been removed, scaffolding is put up (photo 10: hp005679), and drill holes are placed in the roof. The salt is loaded into cars by electric shovels (photo 11: hp005680). Photo 12: hp005681 shows the immense abandoned chambers with large salt pillars supporting the roof. The salt is ground by a giant roll-crusher at the foot of the shaft At the surface, it is dumped in the tipple shown in photo 13: hp005682, and goes by gravity over a series of screens that separate it into different commercial sizes. Vacuum pans (right of the large building in photo 13: hp005682 … unintelligible… the evaporated salt passes through a filter, a rotary kiln-dryer and over hummer screens and treated to prevent hardening; some is iodized, then packed in cartons by a machine (photo 16: hp005685). All bags, barrels, blocks and cases are loaded into freight cars from a platform on the north side of the 1200 ft. plant (photo 14: hp005683). The Jefferson Island Salt Co. added a Grainer plant, becoming the second largest shipper in the U.S., and the only producer of Flake Salt in the South. In the right foreground of photo 13: hp005682 is the grainer plant where pure brine is boiled in open pans (photo 15: hp005684) 125 ft. long. Jefferson Island Flake Salt is in great demand for the making of cheese, butter, crackers and pretzels and in self-rising flour. Source: Souvenir Folder "The Salt with the Savor," Jefferson Island Salt Co., 1934.

title: Flock of snow and blue geese in marshes near Jefferson Island Louisiana
Subject: Birds, Geese, Lafitte, Jean
Date created ms: 1930
Abstract: B&W photo, approximately 1930. Flock of Snow and Blue Geese in Marshes Near Jefferson Island, Louisiana. Written on photo: Jefferson Island is famous for its remarkable history. Spanish Gov. Miro granted land for Jefferson Island (known as Cote Carlin) to Messrs. Prevost and Carlin in 1784; it was later sold to a brother-in-law of the pirate Jean Lafitte. Joseph Jefferson, artist and actor, bought the Island in the 1870s and built the cypress dwelling (photo 1: hp005671). The present owners bought the Island for a hunting preserve in 1917, as it abounds in wild life (photos 2-4: hp005672, hp005673, hp005674). They operated a rice (photo 5: hp005675) and sugar (photo 6: hp005676) plantation and raised Black Angus and Brahma cattle (photo 7: hp005677). Later, they drilled for salt and in 1920 sank a 100 foot round shaft. The Five Islands are famous among geologists for having the purest rock salt in the world. A widely accepted theory of origin is that the weight of materials deposited in prehistoric times by the Mississippi River, has caused salt to flow up through a fault in the earth's surface, resulting in a mushroom-shaped mass of rock salt extending 5 miles deep. Jefferson Island dome goes to depth of 800 ft. because geologists have found that the purity increases with the depth. Salt is mined by using an electrically driven chain undercutter and drilling holes for dynamiting, (photo 8: hp005639), then loaded into cars and hauled to the shaft by electric locomotives (photo 9: hp005678). After the salt has been removed, scaffolding is put up (photo 10: hp005679), and drill holes are placed in the roof. The salt is loaded into cars by electric shovels (photo 11: hp005680). Photo 12: hp005681 shows the immense abandoned chambers with large salt pillars supporting the roof. The salt is ground by a giant roll-crusher at the foot of the shaft At the surface, it is dumped in the tipple shown in photo 13: hp005682, and goes by gravity over a series of screens that separate it into different commercial sizes. Vacuum pans (right of the large building in photo 13: hp005682 … unintelligible… the evaporated salt passes through a filter, a rotary kiln-dryer and over hummer screens and treated to prevent hardening; some is iodized, then packed in cartons by a machine (photo 16: hp005685). All bags, barrels, blocks and cases are loaded into freight cars from a platform on the north side of the 1200 ft. plant (photo 14: hp005683). The Jefferson Island Salt Co. added a Grainer plant, becoming the second largest shipper in the U.S., and the only producer of Flake Salt in the South. In the right foreground of photo 13: hp005682 is the grainer plant where pure brine is boiled in open pans (photo 15: hp005684) 125 ft. long. Jefferson Island Flake Salt is in great demand for the making of cheese, butter, crackers and pretzels and in self-rising flour. Source: Souvenir Folder "The Salt with the Savor," Jefferson Island Salt Co., 1934.

title: Brahma cattle at Jefferson Island Louisiana circa 1930
Subject: Cattle, Bulls, Lafitte, Jean
Date created ms: 1930
Abstract: B&W photo, approximately 1930. Brahma Cattle. Jefferson Island, Louisiana. Written on photo: Jefferson Island is famous for its remarkable history. Spanish Gov. Miro granted land for Jefferson Island (known as Cote Carlin) to Messrs. Prevost and Carlin in 1784; it was later sold to a brother-in-law of the pirate Jean Lafitte. Joseph Jefferson, artist and actor, bought the Island in the 1870s and built the cypress dwelling (photo 1: hp005671). The present owners bought the Island for a hunting preserve in 1917, as it abounds in wild life (photos 2-4: hp005672, hp005673, hp005674). They operated a rice (photo 5: hp005675) and sugar (photo 6: hp005676) plantation and raised Black Angus and Brahma cattle (photo 7: hp005677). Later, they drilled for salt and in 1920 sank a 100 foot round shaft. The Five Islands are famous among geologists for having the purest rock salt in the world. A widely accepted theory of origin is that the weight of materials deposited in prehistoric times by the Mississippi River, has caused salt to flow up through a fault in the earth's surface, resulting in a mushroom-shaped mass of rock salt extending 5 miles deep. Jefferson Island dome goes to depth of 800 ft. because geologists have found that the purity increases with the depth. Salt is mined by using an electrically driven chain undercutter and drilling holes for dynamiting, (photo 8: hp005639), then loaded into cars and hauled to the shaft by electric locomotives (photo 9: hp005678). After the salt has been removed, scaffolding is put up (photo 10: hp005679), and drill holes are placed in the roof. The salt is loaded into cars by electric shovels (photo 11: hp005680). Photo 12: hp005681 shows the immense abandoned chambers with large salt pillars supporting the roof. The salt is ground by a giant roll-crusher at the foot of the shaft At the surface, it is dumped in the tipple shown in photo 13: hp005682, and goes by gravity over a series of screens that separate it into different commercial sizes. Vacuum pans (right of the large building in photo 13: hp005682 … unintelligible… the evaporated salt passes through a filter, a rotary kiln-dryer and over hummer screens and treated to prevent hardening; some is iodized, then packed in cartons by a machine (photo 16: hp005685). All bags, barrels, blocks and cases are loaded into freight cars from a platform on the north side of the 1200 ft. plant (photo 14: hp005683). The Jefferson Island Salt Co. added a Grainer plant, becoming the second largest shipper in the U.S., and the only producer of Flake Salt in the South. In the right foreground of photo 13: hp005682 is the grainer plant where pure brine is boiled in open pans (photo 15: hp005684) 125 ft. long. Jefferson Island Flake Salt is in great demand for the making of cheese, butter, crackers and pretzels and in self-rising flour. Source: Souvenir Folder "The Salt with the Savor," Jefferson Island Salt Co., 1934.

title: Undercutting and drilling in preparation for blasting salt mines in Jefferson Island Louisiana
Subject: Salt, Salt industry, Salt mining
Date created ms: 1930
Abstract: B&W photo, approximately 1930. Jefferson Island, Louisiana. Undercutting and drilling in preparation for blasting Jefferson Island Salt Mines. Written on photo: Jefferson Island is famous for its remarkable history. Spanish Gov. Miro granted land for Jefferson Island (known as Cote Carlin) to Messrs. Prevost and Carlin in 1784; it was later sold to a brother-in-law of the pirate Jean Lafitte. Joseph Jefferson, artist and actor, bought the Island in the 1870s and built the cypress dwelling (photo 1: hp005671). The present owners bought the Island for a hunting preserve in 1917, as it abounds in wild life (photos 2-4: hp005672, hp005673, hp005674). They operated a rice (photo 5: hp005675) and sugar (photo 6: hp005676) plantation and raised Black Angus and Brahma cattle (photo 7: hp005677). Later, they drilled for salt and in 1920 sank a 100 foot round shaft. The Five Islands are famous among geologists for having the purest rock salt in the world. A widely accepted theory of origin is that the weight of materials deposited in prehistoric times by the Mississippi River, has caused salt to flow up through a fault in the earth's surface, resulting in a mushroom-shaped mass of rock salt extending 5 miles deep. Jefferson Island dome goes to depth of 800 ft. because geologists have found that the purity increases with the depth. Salt is mined by using an electrically driven chain undercutter and drilling holes for dynamiting, (photo 8: hp005639), then loaded into cars and hauled to the shaft by electric locomotives (photo 9: hp005678). After the salt has been removed, scaffolding is put up (photo 10: hp005679), and drill holes are placed in the roof. The salt is loaded into cars by electric shovels (photo 11: hp005680). Photo 12: hp005681 shows the immense abandoned chambers with large salt pillars supporting the roof. The salt is ground by a giant roll-crusher at the foot of the shaft At the surface, it is dumped in the tipple shown in photo 13: hp005682, and goes by gravity over a series of screens that separate it into different commercial sizes. Vacuum pans (right of the large building in photo 13: hp005682 … unintelligible… the evaporated salt passes through a filter, a rotary kiln-dryer and over hummer screens and treated to prevent hardening; some is iodized, then packed in cartons by a machine (photo 16: hp005685). All bags, barrels, blocks and cases are loaded into freight cars from a platform on the north side of the 1200 ft. plant (photo 14: hp005683). The Jefferson Island Salt Co. added a Grainer plant, becoming the second largest shipper in the U.S., and the only producer of Flake Salt in the South. In the right foreground of photo 13: hp005682 is the grainer plant where pure brine is boiled in open pans (photo 15: hp005684) 125 ft. long. Jefferson Island Flake Salt is in great demand for the making of cheese, butter, crackers and pretzels and in self-rising flour. Source: Souvenir Folder "The Salt with the Savor," Jefferson Island Salt Co., 1934.

title: Mammoth galleries of pure salt at Jefferson Island Louisiana
Subject: Salt, Salt industry, Salt mining, Lafitte, Jean
Date created ms: 1930
Abstract: B&W photo, approximately 1930. Mammoth Galleries of Pure Salt. Jefferson Island, Louisiana. Written on photo: Jefferson Island is famous for its remarkable history. Spanish Gov. Miro granted land for Jefferson Island (known as Cote Carlin) to Messrs. Prevost and Carlin in 1784; it was later sold to a brother-in-law of the pirate Jean Lafitte. Joseph Jefferson, artist and actor, bought the Island in the 1870s and built the cypress dwelling (photo 1: hp005671). The present owners bought the Island for a hunting preserve in 1917, as it abounds in wild life (photos 2-4: hp005672, hp005673, hp005674). They operated a rice (photo 5: hp005675) and sugar (photo 6: hp005676) plantation and raised Black Angus and Brahma cattle (photo 7: hp005677). Later, they drilled for salt and in 1920 sank a 100 foot round shaft. The Five Islands are famous among geologists for having the purest rock salt in the world. A widely accepted theory of origin is that the weight of materials deposited in prehistoric times by the Mississippi River, has caused salt to flow up through a fault in the earth's surface, resulting in a mushroom-shaped mass of rock salt extending 5 miles deep. Jefferson Island dome goes to depth of 800 ft. because geologists have found that the purity increases with the depth. Salt is mined by using an electrically driven chain undercutter and drilling holes for dynamiting, (photo 8: hp005639), then loaded into cars and hauled to the shaft by electric locomotives (photo 9: hp005678). After the salt has been removed, scaffolding is put up (photo 10: hp005679), and drill holes are placed in the roof. The salt is loaded into cars by electric shovels (photo 11: hp005680). Photo 12: hp005681 shows the immense abandoned chambers with large salt pillars supporting the roof. The salt is ground by a giant roll-crusher at the foot of the shaft At the surface, it is dumped in the tipple shown in photo 13: hp005682, and goes by gravity over a series of screens that separate it into different commercial sizes. Vacuum pans (right of the large building in photo 13: hp005682 … unintelligible… the evaporated salt passes through a filter, a rotary kiln-dryer and over hummer screens and treated to prevent hardening; some is iodized, then packed in cartons by a machine (photo 16: hp005685). All bags, barrels, blocks and cases are loaded into freight cars from a platform on the north side of the 1200 ft. plant (photo 14: hp005683). The Jefferson Island Salt Co. added a Grainer plant, becoming the second largest shipper in the U.S., and the only producer of Flake Salt in the South. In the right foreground of photo 13: hp005682 is the grainer plant where pure brine is boiled in open pans (photo 15: hp005684) 125 ft. long. Jefferson Island Flake Salt is in great demand for the making of cheese, butter, crackers and pretzels and in self-rising flour. Source: Souvenir Folder "The Salt with the Savor," Jefferson Island Salt Co., 1934.

title: Rip Van Winkle home at Jefferson Island Louisiana
Subject: Historic buildings, Houses
Date created ms: 1930
Abstract: B&W photo, approximately 1930. Joe Jefferson's Home (Rip Van Winkle), Jefferson Island, Louisiana. Written on photo: Jefferson Island is famous for its remarkable history. Spanish Gov. Miro granted land for Jefferson Island (known as Cote Carlin) to Messrs. Prevost and Carlin in 1784; it was later sold to a brother-in-law of the pirate Jean Lafitte. Joseph Jefferson, artist and actor, bought the Island in the 1870s and built the cypress dwelling (photo 1: hp005671). The present owners bought the Island for a hunting preserve in 1917, as it abounds in wild life (photos 2-4: hp005672, hp005673, hp005674). They operated a rice (photo 5: hp005675) and sugar (photo 6: hp005676) plantation and raised Black Angus and Brahma cattle (photo 7: hp005677). Later, they drilled for salt and in 1920 sank a 100 foot round shaft. The Five Islands are famous among geologists for having the purest rock salt in the world. A widely accepted theory of origin is that the weight of materials deposited in prehistoric times by the Mississippi River, has caused salt to flow up through a fault in the earth's surface, resulting in a mushroom-shaped mass of rock salt extending 5 miles deep. Jefferson Island dome goes to depth of 800 ft. because geologists have found that the purity increases with the depth. Salt is mined by using an electrically driven chain undercutter and drilling holes for dynamiting, (photo 8: hp005639), then loaded into cars and hauled to the shaft by electric locomotives (photo 9: hp005678). After the salt has been removed, scaffolding is put up (photo 10: hp005679), and drill holes are placed in the roof. The salt is loaded into cars by electric shovels (photo 11: hp005680). Photo 12: hp005681 shows the immense abandoned chambers with large salt pillars supporting the roof. The salt is ground by a giant roll-crusher at the foot of the shaft At the surface, it is dumped in the tipple shown in photo 13: hp005682, and goes by gravity over a series of screens that separate it into different commercial sizes. Vacuum pans (right of the large building in photo 13: hp005682 … unintelligible… the evaporated salt passes through a filter, a rotary kiln-dryer and over hummer screens and treated to prevent hardening; some is iodized, then packed in cartons by a machine (photo 16: hp005685). All bags, barrels, blocks and cases are loaded into freight cars from a platform on the north side of the 1200 ft. plant (photo 14: hp005683). The Jefferson Island Salt Co. added a Grainer plant, becoming the second largest shipper in the U.S., and the only producer of Flake Salt in the South. In the right foreground of photo 13: hp005682 is the grainer plant where pure brine is boiled in open pans (photo 15: hp005684) 125 ft. long. Jefferson Island Flake Salt is in great demand for the making of cheese, butter, crackers and pretzels and in self-rising flour. Source: Souvenir Folder "The Salt with the Savor," Jefferson Island Salt Co., 1934.

title: Rip Van Winkle home at Jefferson Island Louisiana in the 1930s
Subject: Historic buildings, Houses, Gardens
Date created ms: 1930, 1939
Abstract: B&W photo, 1930s. Joe Jefferson's Home (Rip Van Winkle), Jefferson Island, Louisiana. Written on photo: Rip Van Winkle Gardens. The massive home built in 1870 by Joe Jefferson is the focal point of Rip Van Winkle Gardens and was a visiting place of United States Presidents and world dignitaries at the end of the 19th century.

title: Cutting sugar cane at Jefferson Island Louisiana
Subject: Sugarcane, Harvesting, Laborers, Lafitte, Jean
Date created ms: 1930
Abstract: B&W photo, approximately 1930. Cutting Sugar Cane, Jefferson Island, Louisiana. Written on photo: Jefferson Island is famous for its remarkable history. Spanish Gov. Miro granted land for Jefferson Island (known as Cote Carlin) to Messrs. Prevost and Carlin in 1784; it was later sold to a brother-in-law of the pirate Jean Lafitte. Joseph Jefferson, artist and actor, bought the Island in the 1870s and built the cypress dwelling (photo 1: hp005671). The present owners bought the Island for a hunting preserve in 1917, as it abounds in wild life (photos 2-4: hp005672, hp005673, hp005674). They operated a rice (photo 5: hp005675) and sugar (photo 6: hp005676) plantation and raised Black Angus and Brahma cattle (photo 7: hp005677). Later, they drilled for salt and in 1920 sank a 100 foot round shaft. The Five Islands are famous among geologists for having the purest rock salt in the world. A widely accepted theory of origin is that the weight of materials deposited in prehistoric times by the Mississippi River, has caused salt to flow up through a fault in the earth's surface, resulting in a mushroom-shaped mass of rock salt extending 5 miles deep. Jefferson Island dome goes to depth of 800 ft. because geologists have found that the purity increases with the depth. Salt is mined by using an electrically driven chain undercutter and drilling holes for dynamiting, (photo 8: hp005639), then loaded into cars and hauled to the shaft by electric locomotives (photo 9: hp005678). After the salt has been removed, scaffolding is put up (photo 10: hp005679), and drill holes are placed in the roof. The salt is loaded into cars by electric shovels (photo 11: hp005680). Photo 12: hp005681 shows the immense abandoned chambers with large salt pillars supporting the roof. The salt is ground by a giant roll-crusher at the foot of the shaft At the surface, it is dumped in the tipple shown in photo 13: hp005682, and goes by gravity over a series of screens that separate it into different commercial sizes. Vacuum pans (right of the large building in photo 13: hp005682 … unintelligible… the evaporated salt passes through a filter, a rotary kiln-dryer and over hummer screens and treated to prevent hardening; some is iodized, then packed in cartons by a machine (photo 16: hp005685). All bags, barrels, blocks and cases are loaded into freight cars from a platform on the north side of the 1200 ft. plant (photo 14: hp005683). The Jefferson Island Salt Co. added a Grainer plant, becoming the second largest shipper in the U.S., and the only producer of Flake Salt in the South. In the right foreground of photo 13: hp005682 is the grainer plant where pure brine is boiled in open pans (photo 15: hp005684) 125 ft. long. Jefferson Island Flake Salt is in great demand for the making of cheese, butter, crackers and pretzels and in self-rising flour. Source: Souvenir Folder "The Salt with the Savor," Jefferson Island Salt Co., 1934.

title: Children iat Jefferson Island Louisiana
Subject: Children
Date created ms: 1930
Abstract: B&W photo, approximately 1930. Children at Jefferson Island, Louisiana. Written on photo: Jefferson Island is famous for its remarkable history. Spanish Gov. Miro granted land for Jefferson Island (known as Cote Carlin) to Messrs. Prevost and Carlin in 1784...

title: Grainer pans for making flake salt at Jefferson Island Louisiana
Subject: Salt, Salt industry, Factories, Lafitte, Jean
Date created ms: 1930
Abstract: B&W photo, approximately 1930. Grainer Pans for Making Flake Salt. In or near Jefferson Island, Louisiana. Written on photo: Jefferson Island is famous for its remarkable history. Spanish Gov. Miro granted land for Jefferson Island (known as Cote Carlin) to Messrs. Prevost and Carlin in 1784; it was later sold to a brother-in-law of the pirate Jean Lafitte. Joseph Jefferson, artist and actor, bought the Island in the 1870s and built the cypress dwelling (photo 1: hp005671). The present owners bought the Island for a hunting preserve in 1917, as it abounds in wild life (photos 2-4: hp005672, hp005673, hp005674). They operated a rice (photo 5: hp005675) and sugar (photo 6: hp005676) plantation and raised Black Angus and Brahma cattle (photo 7: hp005677). Later, they drilled for salt and in 1920 sank a 100 foot round shaft. The Five Islands are famous among geologists for having the purest rock salt in the world. A widely accepted theory of origin is that the weight of materials deposited in prehistoric times by the Mississippi River, has caused salt to flow up through a fault in the earth's surface, resulting in a mushroom-shaped mass of rock salt extending 5 miles deep. Jefferson Island dome goes to depth of 800 ft. because geologists have found that the purity increases with the depth. Salt is mined by using an electrically driven chain undercutter and drilling holes for dynamiting, (photo 8: hp005639), then loaded into cars and hauled to the shaft by electric locomotives (photo 9: hp005678). After the salt has been removed, scaffolding is put up (photo 10: hp005679), and drill holes are placed in the roof. The salt is loaded into cars by electric shovels (photo 11: hp005680). Photo 12: hp005681 shows the immense abandoned chambers with large salt pillars supporting the roof. The salt is ground by a giant roll-crusher at the foot of the shaft At the surface, it is dumped in the tipple shown in photo 13: hp005682, and goes by gravity over a series of screens that separate it into different commercial sizes. Vacuum pans (right of the large building in photo 13: hp005682 … unintelligible… the evaporated salt passes through a filter, a rotary kiln-dryer and over hummer screens and treated to prevent hardening; some is iodized, then packed in cartons by a machine (photo 16: hp005685). All bags, barrels, blocks and cases are loaded into freight cars from a platform on the north side of the 1200 ft. plant (photo 14: hp005683). The Jefferson Island Salt Co. added a Grainer plant, becoming the second largest shipper in the U.S., and the only producer of Flake Salt in the South. In the right foreground of photo 13: hp005682 is the grainer plant where pure brine is boiled in open pans (photo 15: hp005684) 125 ft. long. Jefferson Island Flake Salt is in great demand for the making of cheese, butter, crackers and pretzels and in self-rising flour. Source: Souvenir Folder "The Salt with the Savor," Jefferson Island Salt Co., 1934.

title: Guest House at Jefferson Island Louisiana
Subject: Historic buildings, Houses, Lafitte, Jean
Date created ms: 1930
Abstract: B&W photo, approximately 1930. Guest House at Jefferson Island, Louisiana. Written on photo: Jefferson Island is famous for its remarkable history. Spanish Gov. Miro granted land for Jefferson Island (known as Cote Carlin) to Messrs. Prevost and Carlin in 1784; it was later sold to a brother-in-law of the pirate Jean Lafitte. Joseph Jefferson, artist and actor, bought the Island in the 1870s and built the cypress dwelling (photo 1: hp005671). The present owners bought the Island for a hunting preserve in 1917, as it abounds in wild life (photos 2-4: hp005672, hp005673, hp005674). They operated a rice (photo 5: hp005675) and sugar (photo 6: hp005676) plantation and raised Black Angus and Brahma cattle (photo 7: hp005677). Later, they drilled for salt and in 1920 sank a 100 foot round shaft. The Five Islands are famous among geologists for having the purest rock salt in the world. A widely accepted theory of origin is that the weight of materials deposited in prehistoric times by the Mississippi River, has caused salt to flow up through a fault in the earth’s surface, resulting in a mushroom-shaped mass of rock salt extending 5 miles deep. Jefferson Island dome goes to depth of 800 ft. because geologists have found that the purity increases with the depth. Salt is mined by using an electrically driven chain undercutter and drilling holes for dynamiting, (photo 8: hp005639), then loaded into cars and hauled to the shaft by electric locomotives (photo 9: hp005678). After the salt has been removed, scaffolding is put up (photo 10: hp005679), and drill holes are placed in the roof. The salt is loaded into cars by electric shovels (photo 11: hp005680). Photo 12: hp005681 shows the immense abandoned chambers with large salt pillars supporting the roof. The salt is ground by a giant roll-crusher at the foot of the shaft At the surface, it is dumped in the tipple shown in photo 13: hp005682, and goes by gravity over a series of screens that separate it into different commercial sizes. Vacuum pans (right of the large building in photo 13: hp005682 … unintelligible… the evaporated salt passes through a filter, a rotary kiln-dryer and over hummer screens and treated to prevent hardening; some is iodized, then packed in cartons by a machine (photo 16: hp005685). All bags, barrels, blocks and cases are loaded into freight cars from a platform on the north side of the 1200 ft. plant (photo 14: hp005683). The Jefferson Island Salt Co. added a Grainer plant, becoming the second largest shipper in the U.S., and the only producer of Flake Salt in the South. In the right foreground of photo 13: hp005682 is the grainer plant where pure brine is boiled in open pans (photo 15: hp005684) 125 ft. long. Jefferson Island Flake Salt is in great demand for the making of cheese, butter, crackers and pretzels and in self-rising flour. Source: Souvenir Folder “The Salt with the Savor,” Jefferson Island Salt Co., 1934.

title: Salt ready to be hauled to crusher at Jefferson Island Louisiana
Subject: Salt, Salt industry, Salt mining
Date created ms: 1930
Abstract: B&W photo, approximately 1930. Salt Ready to be Hauled to Crusher. Jefferson Island, Louisiana. Written on photo: Jefferson Island is famous for its remarkable history. Spanish Gov. Miro granted land for Jefferson Island (known as Cote Carlin) to Messrs. Prevost and Carlin in 1784; it was later sold to a brother-in-law of the pirate Jean Lafitte. Joseph Jefferson, artist and actor, bought the Island in the 1870s and built the cypress dwelling (photo 1: hp005671). The present owners bought the Island for a hunting preserve in 1917, as it abounds in wild life (photos 2-4: hp005672, hp005673, hp005674). They operated a rice (photo 5: hp005675) and sugar (photo 6: hp005676) plantation and raised Black Angus and Brahma cattle (photo 7: hp005677). Later, they drilled for salt and in 1920 sank a 100 foot round shaft. The Five Islands are famous among geologists for having the purest rock salt in the world. A widely accepted theory of origin is that the weight of materials deposited in prehistoric times by the Mississippi River, has caused salt to flow up through a fault in the earth's surface, resulting in a mushroom-shaped mass of rock salt extending 5 miles deep. Jefferson Island dome goes to depth of 800 ft. because geologists have found that the purity increases with the depth. Salt is mined by using an electrically driven chain undercutter and drilling holes for dynamiting, (photo 8: hp005639), then loaded into cars and hauled to the shaft by electric locomotives (photo 9: hp005678). After the salt has been removed, scaffolding is put up (photo 10: hp005679), and drill holes are placed in the roof. The salt is loaded into cars by electric shovels (photo 11: hp005680). Photo 12: hp005681 shows the immense abandoned chambers with large salt pillars supporting the roof. The salt is ground by a giant roll-crusher at the foot of the shaft At the surface, it is dumped in the tipple shown in photo 13: hp005682, and goes by gravity over a series of screens that separate it into different commercial sizes. Vacuum pans (right of the large building in photo 13: hp005682 … unintelligible… the evaporated salt passes through a filter, a rotary kiln-dryer and over hummer screens and treated to prevent hardening; some is iodized, then packed in cartons by a machine (photo 16: hp005685). All bags, barrels, blocks and cases are loaded into freight cars from a platform on the north side of the 1200 ft. plant (photo 14: hp005683). The Jefferson Island Salt Co. added a Grainer plant, becoming the second largest shipper in the U.S., and the only producer of Flake Salt in the South. In the right foreground of photo 13: hp005682 is the grainer plant where pure brine is boiled in open pans (photo 15: hp005684) 125 ft. long. Jefferson Island Flake Salt is in great demand for the making of cheese, butter, crackers and pretzels and in self-rising flour. Source: Souvenir Folder "The Salt with the Savor," Jefferson Island Salt Co., 1934.

title: Hexagon carton machine in operation at Jefferson Island Louisiana
Subject: Salt, Salt industry, Factories, Lafitte, Jean
Date created ms: 1930
Abstract: B&W photo, approximately 1930. Hexagon Carton Machine in Operation. In or near Jefferson Island, Louisiana. Written on photo: Jefferson Island is famous for its remarkable history. Spanish Gov. Miro granted land for Jefferson Island (known as Cote Carlin) to Messrs. Prevost and Carlin in 1784; it was later sold to a brother-in-law of the pirate Jean Lafitte. Joseph Jefferson, artist and actor, bought the Island in the 1870s and built the cypress dwelling (photo 1: hp005671). The present owners bought the Island for a hunting preserve in 1917, as it abounds in wild life (photos 2-4: hp005672, hp005673, hp005674). They operated a rice (photo 5: hp005675) and sugar (photo 6: hp005676) plantation and raised Black Angus and Brahma cattle (photo 7: hp005677). Later, they drilled for salt and in 1920 sank a 100 foot round shaft. The Five Islands are famous among geologists for having the purest rock salt in the world. A widely accepted theory of origin is that the weight of materials deposited in prehistoric times by the Mississippi River, has caused salt to flow up through a fault in the earth's surface, resulting in a mushroom-shaped mass of rock salt extending 5 miles deep. Jefferson Island dome goes to depth of 800 ft. because geologists have found that the purity increases with the depth. Salt is mined by using an electrically driven chain undercutter and drilling holes for dynamiting, (photo 8: hp005639), then loaded into cars and hauled to the shaft by electric locomotives (photo 9: hp005678). After the salt has been removed, scaffolding is put up (photo 10: hp005679), and drill holes are placed in the roof. The salt is loaded into cars by electric shovels (photo 11: hp005680). Photo 12: hp005681 shows the immense abandoned chambers with large salt pillars supporting the roof. The salt is ground by a giant roll-crusher at the foot of the shaft At the surface, it is dumped in the tipple shown in photo 13: hp005682, and goes by gravity over a series of screens that separate it into different commercial sizes. Vacuum pans (right of the large building in photo 13: hp005682 … unintelligible… the evaporated salt passes through a filter, a rotary kiln-dryer and over hummer screens and treated to prevent hardening; some is iodized, then packed in cartons by a machine (photo 16: hp005685). All bags, barrels, blocks and cases are loaded into freight cars from a platform on the north side of the 1200 ft. plant (photo 14: hp005683). The Jefferson Island Salt Co. added a Grainer plant, becoming the second largest shipper in the U.S., and the only producer of Flake Salt in the South. In the right foreground of photo 13: hp005682 is the grainer plant where pure brine is boiled in open pans (photo 15: hp005684) 125 ft. long. Jefferson Island Flake Salt is in great demand for the making of cheese, butter, crackers and pretzels and in self-rising flour. Source: Souvenir Folder "The Salt with the Savor," Jefferson Island Salt Co., 1934.

title: Harvesting rice at Jefferson Island Louisiana
Subject: Rice, Harvesting machinery, Harvesting, Lafitte, Jean
Date created ms: 1930
Abstract: B&W photo, approximately 1930. Harvesting Rice, Jefferson Island, Louisiana. Written on photo: Jefferson Island is famous for its remarkable history. Spanish Gov. Miro granted land for Jefferson Island (known as Cote Carlin) to Messrs. Prevost and Carlin in 1784; it was later sold to a brother-in-law of the pirate Jean Lafitte. Joseph Jefferson, artist and actor, bought the Island in the 1870s and built the cypress dwelling (photo 1: hp005671). The present owners bought the Island for a hunting preserve in 1917, as it abounds in wild life (photos 2-4: hp005672, hp005673, hp005674). They operated a rice (photo 5: hp005675) and sugar (photo 6: hp005676) plantation and raised Black Angus and Brahma cattle (photo 7: hp005677). Later, they drilled for salt and in 1920 sank a 100 foot round shaft. The Five Islands are famous among geologists for having the purest rock salt in the world. A widely accepted theory of origin is that the weight of materials deposited in prehistoric times by the Mississippi River, has caused salt to flow up through a fault in the earth's surface, resulting in a mushroom-shaped mass of rock salt extending 5 miles deep. Jefferson Island dome goes to depth of 800 ft. because geologists have found that the purity increases with the depth. Salt is mined by using an electrically driven chain undercutter and drilling holes for dynamiting, (photo 8: hp005639), then loaded into cars and hauled to the shaft by electric locomotives (photo 9: hp005678). After the salt has been removed, scaffolding is put up (photo 10: hp005679), and drill holes are placed in the roof. The salt is loaded into cars by electric shovels (photo 11: hp005680). Photo 12: hp005681 shows the immense abandoned chambers with large salt pillars supporting the roof. The salt is ground by a giant roll-crusher at the foot of the shaft At the surface, it is dumped in the tipple shown in photo 13: hp005682, and goes by gravity over a series of screens that separate it into different commercial sizes. Vacuum pans (right of the large building in photo 13: hp005682 … unintelligible… the evaporated salt passes through a filter, a rotary kiln-dryer and over hummer screens and treated to prevent hardening; some is iodized, then packed in cartons by a machine (photo 16: hp005685). All bags, barrels, blocks and cases are loaded into freight cars from a platform on the north side of the 1200 ft. plant (photo 14: hp005683). The Jefferson Island Salt Co. added a Grainer plant, becoming the second largest shipper in the U.S., and the only producer of Flake Salt in the South. In the right foreground of photo 13: hp005682 is the grainer plant where pure brine is boiled in open pans (photo 15: hp005684) 125 ft. long. Jefferson Island Flake Salt is in great demand for the making of cheese, butter, crackers and pretzels and in self-rising flour. Source: Souvenir Folder "The Salt with the Savor," Jefferson Island Salt Co., 1934.

title: Salt mine history in South Central Louisiana from circa 1930s.
Subject: United States. Works Progress Administration of Louisiana, Salt, Salt industry, Salt mining, Geology
Date Issued: [193-]
Abstract: Text, circa 1930s. Natural Resources. Commercialization of Salt in Iberia Parish was first begun in the year 1791 by John Hayes from small salt springs. Later discoveries found salt beds on Weeks and Jefferson Islands. Salt mine history and discoveries of salt in South Central Louisiana.

title: Jefferson Lake Oil Company sulphur vat at Jefferson Island Louisiana in the 1930s
Subject: Sulphur industry, Vats
Date created ms: 1930, 1939
Abstract: B&W photo (postcard), 1930s. Sulphur Vat. Jefferson Lake Oil Co., Jefferson Island, La.

title: Mallard ducks at Jefferson Island Louisiana
Subject: Birds, Ducks, Lafitte, Jean
Date created ms: 1930
Abstract: B&W photo, approximately 1930. Mallards, Teal and Pintail Abound at Jefferson Island, Louisiana. Written on photo: Jefferson Island is famous for its remarkable history. Spanish Gov. Miro granted land for Jefferson Island (known as Cote Carlin) to Messrs. Prevost and Carlin in 1784; it was later sold to a brother-in-law of the pirate Jean Lafitte. Joseph Jefferson, artist and actor, bought the Island in the 1870s and built the cypress dwelling (photo 1: hp005671). The present owners bought the Island for a hunting preserve in 1917, as it abounds in wild life (photos 2-4: hp005672, hp005673, hp005674). They operated a rice (photo 5: hp005675) and sugar (photo 6: hp005676) plantation and raised Black Angus and Brahma cattle (photo 7: hp005677). Later, they drilled for salt and in 1920 sank a 100 foot round shaft. The Five Islands are famous among geologists for having the purest rock salt in the world. A widely accepted theory of origin is that the weight of materials deposited in prehistoric times by the Mississippi River, has caused salt to flow up through a fault in the earth's surface, resulting in a mushroom-shaped mass of rock salt extending 5 miles deep. Jefferson Island dome goes to depth of 800 ft. because geologists have found that the purity increases with the depth. Salt is mined by using an electrically driven chain undercutter and drilling holes for dynamiting, (photo 8: hp005639), then loaded into cars and hauled to the shaft by electric locomotives (photo 9: hp005678). After the salt has been removed, scaffolding is put up (photo 10: hp005679), and drill holes are placed in the roof. The salt is loaded into cars by electric shovels (photo 11: hp005680). Photo 12: hp005681 shows the immense abandoned chambers with large salt pillars supporting the roof. The salt is ground by a giant roll-crusher at the foot of the shaft At the surface, it is dumped in the tipple shown in photo 13: hp005682, and goes by gravity over a series of screens that separate it into different commercial sizes. Vacuum pans (right of the large building in photo 13: hp005682 … unintelligible… the evaporated salt passes through a filter, a rotary kiln-dryer and over hummer screens and treated to prevent hardening; some is iodized, then packed in cartons by a machine (photo 16: hp005685). All bags, barrels, blocks and cases are loaded into freight cars from a platform on the north side of the 1200 ft. plant (photo 14: hp005683). The Jefferson Island Salt Co. added a Grainer plant, becoming the second largest shipper in the U.S., and the only producer of Flake Salt in the South. In the right foreground of photo 13: hp005682 is the grainer plant where pure brine is boiled in open pans (photo 15: hp005684) 125 ft. long. Jefferson Island Flake Salt is in great demand for the making of cheese, butter, crackers and pretzels and in self-rising flour. Source: Souvenir Folder "The Salt with the Savor," Jefferson Island Salt Co., 1934.

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