292 [Assembly 



for exhibition at our various fairs, I am satisfied that niore than 



two-thirds of them have used the salt manufactured at our 



own works. The character of our cheese abroad, in England 



particularly, is such, that our best cheese brings in tlie Liverpool 



and London markets nearly equal prices to the very best cheese 



manufactured in the best dairy districts of England. 



B. P. J." 



In the preservation of beef and pork I could cite the testi- 

 mony of numbers of packers, but the following from Mr. Slocum, 

 of Troy, is sufficient. It w^as written three years ago, (Assembly 

 document No, 184, page 40, of 1850,) but in an interview" with 

 him since, he assures me that his fui'ther experience has only 

 confirmed him in the opinions then ex[)ressed. • He then testi- 

 fied " that for the last fourteen years he liad been extensively 

 engaged in packing beef and pork in the State of New-York, and 

 for the last five years has packed beef and pork in Ohio and Illi- 

 nois, say more than ten thousand barrels in each year, two-thirds 

 of all which has been packed in the Onondaga coarse salt. And 

 deponent says that he w^ould as soon use ihe coarse Onondaga salt 

 for packing beef and pork, as any foreign salt, and that he knows 

 from experience, that the Onondaga solar salt will save beef or 

 pork as well as any foreign salt, (Turk's Island, St. Ubes, or Bo- 

 naire,) notwithstanding the fact that he could purchase foreign 

 salt as cheap as he could get the Onondaga salt, at Peoria and 

 Chicago, he has used nearly all of the Onondaga salt at those 

 points ; he has packed fifteen thousand barrels of beef and pork 

 at Huron, Ohio, in the last five years, entirely with the Onondaga 

 coarse salt, all of wiiich has kept as well as the same quantity 

 packed in this country with Turk's Island salt ; he has packed 

 more than fifty thousand barrels of beef and pork with Onondaga 

 coarse salt as w^ell as any one could have done wdth foreign salt. 

 My beef has been mostly sold in New-York, some in Boston and 

 some in New Bedford. It has brou^^ht as high a price as any beef 

 of the same quality packed with foreign salt. I have not packed 

 any beef for the English market which is usually of better quality 

 than we pack for the home market. My experience is, that the 

 Onondaga coarse salt does save the beef and pork as well as any 

 foreign salt, and does not discolor the meats in the least." 



(Signed,) HIRAM SLOCUM.'' 



