"Salt wasn’t always shake-able. In the early part of the 20th century, the Morton Salt Company of Chicago added magnesium carbonate to their salt to make it flow. Before that, salt was clumpy and rough, served in little containers (salt cellars) that you’d pinch your serving out of. Of course, if you were fancy, you’d have something like these silver seashells, with accompanying tiny spoons."
Claro Walnut Spice Bowl and Spoon, Kitchen Pinch Bowl, Carved Salt Cellar Spoon, Small Wood Bowl, Hostess and Gourmet