ll 



296 [As3EiMBlT 



writing from Liverpool fo direct American provision dealers in 

 packing for the British market, also states that such is the case. 

 A provision dealer of great experience, assures me that he has 

 frequently observed the same fact. To test the matter I salted 

 beef with salt in which oak saw dust had been mixed, and then 

 kept it at a temperature of about 70^ for a few days; it became 

 of an inky black color on the surface j the color was brightened 

 by boiling. The same effect was observed both with foreign and 

 domestic salt. 



From these facts I cannot but conclude, that much of the pre- 

 judice which exists against Onondaga salt is unfounded. Good 

 salt is unquestionably desirable, and, if the objections which 

 Iiave been made against the present article should lead to the 

 manufacture of a better, both manufacturers and consumers will 

 be benefited. There appears to be some misapprehension as to- 

 the use of the diiferent kinds of salt- many persons supposing 

 that if equally pure, they are equally w^ell adapted to diiferent 

 lises. Such however, is by no means the case ; very fine salt is 

 best for culinary purposes, and that which has the largest amount 

 of chlorides of calcium and magnesium is preferred on account 

 of its sharper taste. That which will dissolve quick is always 

 the safest for salting meat in warm weather, because it strikes 

 quickest. A portion of coarse and heavy salt at the top of a 

 barrel of provisions is desirable, for it keeps the brine strong at 

 the surface and thus hinders it from souring. These and other 

 facts of a similar kind may serve to explain some of the objec 

 tions w^hich have been made to different varieties of salt. 



The above cited facts it appears to me are sufficient to present 

 the subject of curing and jjreservi/ig lc(f and pork in its true 

 light. Many facts on the curing and priservi?ig butter and cheese^ 

 iiave been collected, but they are not yet as complete as I should 

 like to make them. Should cipporf unity offer I hope to present 

 "-nem more complete at son^e future time. 



Hoping that these may prove useful to the great interest ta 



which you have devoted yourself, 



I remain 7 very respectfully. Yours, 



Albany Academv, ? GEO. H.COOK. 



Aihiiny Feb. 9th 18&3. I 



