18 



It is extremely gratifying to see that your efforts to produce 

 an article of salt fully equal to the best imported are so suc- 

 cessful. Your " Factory Filled" possesses no deliquescent 

 properties, and contains no active substance except pure salt. 

 I think it must be adequate to the wants of the most fastidious 

 dairyman. Eespectfully yours, 



GEORGE H. COOK. 



SYKACUSE FEANKLIN" INSTITUTE. 



Report of Committee on Salt. 



The Salt Company of Onondaga presented four samples of 

 Salt: Dairy, Table, Coarse Solar and Common Fine. 



After personal inspection of these samples, and a careful 

 examination of the evidence submitted, showing the analysis 

 which have been made by scientific chemists, and of thorough 

 practical tests which have been made by some of the best dai- 

 rymen in the State ; and also of reports from some of the most 

 experienced and careful butter-buyers, of the comparative 

 value of butter, in the making of which different kinds of salt 

 had been used, your committee are forced to believe that 

 "Factory Filled Dairy Salt" of the Salt Company of Onon- 

 daga, is the very best for dairy purposes which can now be 

 obtained in this or any other country. 



We are satisfied that the butter made with it has a better 

 flavor and will keep longer than that in which the celebrated 

 "Ashton" or any other variety of foreign salt has been used. 



The chlorides of calcium and magnesium are the substances 

 in salt which affect the taste and injure the quality of butter, 

 however carefully otherwise it has been made. 



The Salt Company's "Factory Filled" is perfectly free from 

 either of these deleterious substances, while the best samples of 

 "Ashton"show enough of the chloride of magnesium to make 

 it objectionable if a pure article can be obtained. 



Much of that which has found its way into our dairy dis- 

 tricts, branded and sold as " Ashton Salt" within the last few 

 years, has shown such deterioration in quality, by adulteration 

 or otherwise, that these chlorides are found to exist in it in 

 as large quantities as in the Onondaga Common Fine. 



Hence the growing dissatisfaction which the "Ashton Salt" 

 is so generally producing among dairymen who desire to main- 

 tain the reputation they have acquired for making superior 

 butter. 



