294, memorial of the E. of Galloway on salt duties. Oct. 23;- 
of beef or pork properly for exportation, and for the 
pickle to fill it up when fhipped, the duties thereon, ac- 
cording the above mentioned rate, wou!d be about 6 s. od. 
By this drawback, therefore, of 5s. per barrel, there was 
about 1 s. gd. paid’to the revenue on each barrel export- 
ed,®provided the proportions of home-made and foreign 
salt were used as above. If there was a greater propor- 
tion of home-made salt used than above mentioned, the 
duty to the revenue would be lefs, and vice versa. At . 
present, however, the duty on home-made salt is §s. yer 
bufhel of 56 lib. and upon foreign great salt 10s. qd. per — 
bufhel of 84 lib; the amount of which duty, in the above 
proportions. used curing a barrel of beef or pork, is 
tos. 6d.; while, at the same time, the’ drawback upon 
exportation is no more still than 5s. Here, then, is an e- 
vident disadvantaye » 3s. gd. per barrel, which a per- 
son wh cures bee or pork in Britain now labours under, 
more than. he did before the late duties in 1780 and 1782 
were laid upon _ It. 
2. The very heavy duties necefsary to be paid down up- 
on foreign salt, before it can be removed from tlhe King’s 
cellars, is another very great disadvantage and discourage- 
ment to any person who cures beef for exportation in 
Great Britain. This duty, as stated above, is now about 
tos. 4d. per buthel of 84 lib.; so that’ the proportion 
thereof, being half-a- bufhel as above mentioned, used up- 
on each barrel of salted beef or pork, is 5s. 2d. besides 
the duty upon a buthel of home-made salt also used there- 
in, to be paid before it can be removed from the salt- 
pans; making in all* fully one-fourth part of the whole 
value of each barrel of beef or pork when ready for mark- | 
et. This requires a great stock to be employed in such 
a businefs, even if the whole duties were to be drawn 
back at exportation, which deters a Britith merchant from 
