er duties have prevented me from giying that attention to the sub- 

 ject which its importance deserves. 1 hope that my investiga- 

 tions hereafter may be rendered more complete and that at another 

 time a more full report may be made. 



The total amount of dairy salt annually used in this State, is pro- 

 bably about one million bushels. How much of this has been 

 produced on the Onondaga Eeservation 1 From the most reliable 

 data I can obtain I believe that not more than ten per cent, of New 

 York salt is used in the New York dairies. This mortifying fact 

 well deserves to be considered, the causes of it need to be ascer- 

 tained, and if possible, removed. 



There is no doubt but that more or less dairy salt of the first 

 quality has been made on the Onondaga Reservation for many 

 years, but there having been numerous manufacturers, employing 

 various methods and exercising various degrees of care and skill, 

 they have produced a great variety and a want of uniformity in 

 the article ; the same effect has also been increased from the com- 

 petition, necessarily arising among the manufacturers, inducing in 

 the desire for cheapness, carelessness and a want of thoroughness in 

 the manufacture. The brand of the Inspector was no certain criteri- 

 on of excellence, and hence of necessity the public confidence was 

 not gained ; the majority of consumers preferring to pay a higher 

 price for a reliable article, than to purchase at a low rate, that 

 which might at one time be good and at another bad. Another 

 cause that must be mentioned is the prejudice that exists against 

 the Onondaga salt. Many dairymen believe it to be impossible 

 to make good butter with it. To those unprejudiced who have 

 taken pains to inform themselves in the matter, it is not necessary 

 to say that the idea is fallacious. Many can testify to the fact of 

 having made the best butter with the salt of which we are speaking. 

 It must also be stated that this prejudice has been fostered, if it has 

 not arisen, to a considerable extent, from dealers in dairy pro- 

 ducts, who furnishing foreign salt, will only contract with those 

 who use the article they deem the best and can supply, as the Ash- 

 ton or Marshall salt. 



The consolidation of the manufacturers, on the reservation two 

 years since, into " The Salt Company of Onondaga," has placed it in 

 the power of the latter to remove the prejudices (from whatever 

 cause produced) that existed against the salt. There is no doubt 

 but that the best of salt can be made from the New York brine, 

 and it is for the company to decide whether they have the will and 

 will employ the skill necessary to produce a good article of uni- 

 form quality, which the dairyman may rely upon the next month 

 'and the next year as well as this. 



Deeming it desirable to make a personal inspection of the man- 



