 And then the sort of, you know, crystalline, maybe grey, maybe pink salt that was called bay salt, often produced by solar evaporation rather than mined. That was seen as kind of less, had lower status. And so quite often recipes would call for bay salt, as it was often called, to be used in preservation. But it was the finer, whiter, the better the salt was. And that would be the thing on the salt cellar in the middle of the table.