No. 112.| 291 



ter they are slaughteredj and packed into casks ; after remaining 

 in that state not less than 8 nor more than 10 days, the beef or 

 pork is to be weighed and repacked. 



^•The quantity of common salt for salting and pickling a tierce 

 of beef of forty two pieces of 8 lbs. each, is to be 42 lbs. bay salt, 

 for repacking 84 lbs. The quantity of common salt for salting 

 and pickling pork, the same as that for beef, but the bay salt 

 only 70 lbs. to each tierce. 



'^ Half a pound of saltpeter to be used to each tierce of beef or 

 pork ; a quarter of a pound to be used in the first salting ; and a 

 quarter of a pound when the meat is repacked. 



^'The casks to contain 38 pieces of beet of 8 lbs. each, or 40 pieces 

 of pork of 4 lbs. each, exactly of the same dimensions as the Irish 

 India tierces, if not, the quantity of salt above mentioned must be 

 regulated in proportion to the size of the cask." 



These instructions are dated Jan. 2d, 1838. Since that time, 

 however, the system is changed, the salted meats are supplied by 

 contract ; the stipulations in the contracts being nearly the same 



as in the above instructions. 



• 



The nature of my investigations has been such, that I have 

 been extremly desirous to know if there was any inferiority in 

 the quality of the salt made at Onondaga, in our own State. 

 From what has been stated in the preceding part of this paper 

 on the various circumstances which affect the curing of salted 

 pruvisi(>ns, and on the powerful prejudices which exist in the 

 minds of men, relative to dillerent kinds of salt, as well as from 

 a careful chemical analysis ut a great many varieties, I conclude 

 that it is not inlVriur to any otlier, and in point of cleanness it is 

 decidedly sui^eriur to all oiliers. My conclusions are sustained 

 by tlie census, reports of the butter and cheese made in this 

 State. The State of New-York furnishes about one-fourth of all 

 the cheese made in tlie United States, and of the 79,000,000 

 pounds made in 1850, tlie larsjer part was salted with OnoUiiaga 

 salt. The character of this cheese in our ow n and in foreign 

 markets, is of the higliest kind. 



" In relation to the manufacture of cheese in this State, from an 

 examinati^^n of the various dairymen who have presented cheese 



