18 



THE SALTING OF FISH. 



ANALYSES OF COMMERCIAL SALTS. 



The following arc analyses of various typical commercial brands 

 of salt: 



Analyses of Vaeioxts Salts Used for Curing Fish.« 



Sodium chloride 



Calcium chlorMie 



Calcium sulphate 



Magnesium chloride. 

 Magnesium sulphate. 

 Sand 



Determinations. 



Italian 

 salt, 

 Tra- 



pani.'' 



Per cent. 



95.82 



.32 



1.19 



1.75 



.15 



Spanish 



salt, 



Iviza.6 



Per cent. 



98.05 



.49 



.80 

 .00 



Domestic 



salt, 



Diamond 



Flake, c 



Per cent. 

 99.78 



.37 

 .00 

 .00 

 .00 



a The sulphates wore all calculated as mafmesium sulphate and the calcium as chloride, except in the 

 case of Diamond Flake salt, where no magnesium was found. In this case the sulphale was calculated 

 as calcium sulphate. 



6 These results were calculated to a moisture-free basis from the data in the table, page 18, Bitting, A. W., 

 Bureau of Chemietry Hulletin No. 133. 



c Analyst, J. V. Stephl. 



