76 THE CONNECTICUT AGRICULTUEAL 



Alex. Mtiller (Laudwirthsch. Yersuchs-Stationen, 1863, Bd. V, 

 S. 187) proposes to test the value of salt by sifting it as above, 

 and values it according to the amount held on the sieves. By 

 this test 1, 2 and 4 would be considered better than 3 and 5, the 

 chemical comjjosition of all five kinds being essentially the same ; 

 but it is evident that much depends on the way in which the but- 

 ter and salt are worked together ; and while a moderately coarse 

 salt may answer best for the first object of salting, viz : to with- 

 draw the buttermilk, a finer grade may be better suited to the 

 other object, the preservation and seasoning of the butter. What 

 is considered the best dairy salt in Germany is mostly coarser 

 than 0.5 millimeter. 



7. " Is Turk's Island salt as good as rock salt for preserving 

 pork ?" 



The two kinds of salt are essentially the same. The Turk's 

 Island has a good reputation, and though commonly containing 

 some " dirt," its impurities are not of the kind to impair its pre- 

 serving quality or to injure pork or beef, 



8. " Has Saltpeter preserving qualities, and why do we use it 

 in preserving pork and hams ?" 



Saltpeter has similar preserving qualities to common salt. Be- 

 ing much more expensive, it is not used for preserving simply, 

 but because it gives a red color to lean meat. Saltpeter in much 

 quantity is very injurious to man, and but little should be used 

 in preserving meat intended foi' human food. 



9. " How can we tell an impure or adulterated article of salt 

 or saltpeter ?" 



Good salt for dairy use should dissolve in water, making a 

 clear or very nearly clear brine. The coarse Turk's Island salt is 

 sometimes very dirty and makes a brine that might be said to 

 look like soap-suds. The same is often true of cheap unrefined 

 saltpeter. Such a brine Avhen strained through a fine cloth or let 

 settle, may be used for preserving meat. It is better, however, to 

 use salt and saltpeter refined from such impurities. The objec- 

 tionable chlorides of calcium and magnesium if present in much 

 quantity, may be recognized by the bitterness which they give to 

 the salt, but if their amount is small they can only be detected 

 by the chemist's tests. 



