ANAI.Y6I5 OF BRITISH AND FOREIGN SALT. jg\ 



almost any other country in Europe, the means of drawing 

 from her own internal resources. It becomes, therefore, of 

 much consequence to ascertain, whether this preference of 

 foreign salt be founded on accurate experience, or be merely 

 a matter of prejudice; and, in the former case, whether 

 any chemical difference can be discovered, that may explain 

 the superiority of the one to the other. 



The comparative fitness of these varieties of salt for the Thisofimpor- 

 curing of provision, which has been a subject of much tance to be as- 

 controversy among- the parties who are interested, can be cerUinc * 

 decided, it is obvious, in no other way, than by a careful 

 examination of the evidence on both sides. Where evidence, 

 however, is doubtful, and where there exists, as in this case, 

 much contrariety of testimony, it cannot be unfair to yield 

 our belief to that, which best accords with the chemical and 

 physical qualities of the substances in question. Again, if 

 salt of Biitish production should be proved to be really in- 

 ferior in chemical purity to foreign salt, it would be impor- 

 tant to ascertain, as the basis of all attempts toward its im-_ 

 provemenr, in what, precisely, this inferiorit} 7, consists. It 

 seemed desirable, also, to examine whether any differences 

 of chemical composition exist among the several varieties of 

 home-made salt, which can explain their variable fitness for 

 economical purposes. 



Such were the considerations that, induced me to under- The present 

 take an inquiry, which has occupied, for several months examination 

 past, a large share of my leisure and attention. I began the im P aru * * 

 investigation, wholly uninfluenced by any preconceived 

 opinions on the subject; and I had no motive to seethe 

 facts in any other than their true light, since I have no per- 

 sonal interest, either directly or remotely, in the decision of 

 the question. 



The principal sources of the salt, which is manufactured Sources of 

 in this country, are rock salt, brine springs, and seawater. British salt. 

 The first material is confined entirely, and the second chiefly, 

 though not wholly, to a particular district of Cheshire. Of 

 the extent and boundaries of this district, the process of 

 manufacture, and other circumstances interesting to the 

 mineralogist as well as to the chemist, an ample and excel- 

 lent history has been given by Mr. Henry Holland, in the 



Agricultural . 



