16 



there are ingredients which render it unfit for the use of 

 preserving butter. These ingredients, the chlorides of calcium 

 and magnesium, are found in a greater or less degree in the 

 brines of all countries, and also in the salt produced from them, 

 when great care and skill are not used for their removal. For 

 any other purpose than preserving butter, the per centage of 

 these deleterious substances which is retained, in the common 

 Onondaga Salt, is so small as to be regarded of no importance ; 

 but to the cultivated taste of an experienced butter-buyer, the 

 least trace of the chlorides existing in the salt used, betrays its 

 presence. In the summer of 1860 the Salt Company of Onon- 

 daga adopted a process of manufacturing Dairy Salt, which 

 effectually removes the chlorides of calcium and magnesium, 

 and which may therefore be regarded as superior to that used 

 by the manufacturers of the celebrated Ashton Salt, as in it, 

 one or both of these substances is found to exist. Kegarding 

 as of the utmost importance that a perfectly pure salt should 

 be furnished for the use of all engaged in making an article of 

 such universal use as butter, and fully appreciating the neces- 

 sity of such perfect uniformity in its quality as to command 

 the confidence of dairymen, the Salt Company of Onondaga 

 has placed the manufacture of its Factory-filled Dairy Salt 

 under the superintendence of an accomplished chemist, who 

 has for several years past made agricultural and manufacturing 

 chemistry his specialty Dr. C. A. Goessman, a graduate of, 

 and for some years a teacher in the German University of 

 Gotti^en and who has for more than a year past devoted his 

 entire attention, in the employment of this Company, to the 

 improvement of the processes of manufacturing salt. 



The Company now claims to make the lest Dairy Salt known 

 to the world. It is put up with great care and sent to custom- 

 ers directly from the works, and is therefore not exposed to the 

 liability of absorbing (as the foreign salt must be from long 

 exposure in the holds of vessels) anything offensive either to 

 the taste or smell, to be afterwards imparted to the butter. 



For confirmation of what has been said, the following anal- 

 ysis, reports and testimony of practical butter-makers, based 

 upon experience, are presented ; 



