15 



ing apparently changed its color but slightly since it was 

 packed, whilst that in barrel No. 96 has changed to a dingy 

 yellow. As to hardness, that in barrel No. 95 is superior, 

 being quite hard, while that in 96 has become somewhat soft. 

 As to sweetness, 95 is superior." Same after boiling. 



GKOUND SOLAR 



This variety, made by grinding Solar (coarse) Salt, is par- 

 ticularly adapted to the use of packers for rubbing meats and 

 making pickles, and is, of course, of the same purity with the 

 coarse packing salt 



SOLAE DAIRY. 



The Solar Dairy Salt has been long known to the dairymen 

 of this and the Western States, and esteemed, wherever used, 

 as the best article of domestic production. It is prepared from 

 the Solar Salt by grinding and by afterwards subjecting it to a 

 sufficient degree of heat to expel the moisture which the salt 

 retains in its natural state. 



ONONDAGA FACTORY FILLED DAIRY SALT. 



Until within a very brief period, the salt used by the better 

 class of American dairymen has been of foreign production, 

 and even up to the present time, it is probable that not over 

 one tenth of the dairy salt used in the State of New York is 

 the manufacture of this country. The Solar Dairy Salt of On- 

 ondaga is the only domestic article which had either attained 

 or deserved a reputation with butter makers, until the variety 

 which heads this article, was introduced to their notice by the 

 Salt Company of Onondaga. Previous to its organization, the 

 Dairy Salt of Onondaga was made by many different manufac- 

 turers, each of whom was of course interested in making an 

 article that could be afforded at the least price and that would 

 yield the largest profit. The brand or name of an article 

 made by a manufacturer who intended to produce a really 

 good one, and was ambitious of a reputation, was of no 

 value so long as interested and less scrupulous competitors 

 could put up an inferior article in the same style and sell it in 

 market under the same general name. 



It is well known to all experienced dairymen, that in most 

 of the salt made in this country, and in much of the foreign, 



