22 



it does upon unchangable chemical laws, the conditions being al- 

 ways the same, it may be reduced, as indeed it already has been, 

 to a routine which ordinary workmen after a little experience may 

 perfectly and readily perform. 



4th. There is another point to be referred to, to which, in my 

 opinion, sufficient attention is not generally paid, i. e., the mechanical 

 condition of salt. By a mere chemical analysis, one cannot cer- 

 tainly judge of the value of a given specimen of salt, for a specific 

 purpose; much depends upon its state of aggregation, as the size of 

 its crystals or particles, their degrees of compactness and hardness. 

 This point is so evident that it is not necessary to dwell upon it. 

 Common observation and experience have shown that the larger 

 crystals are most proper for use in packing meats, &c., which, 

 gradually dissolving as the fluids of the meat are poured out, 

 keep the brine fully saturated. 



These considerations are evidence that a chemical analysis alone 

 may not unlikely mislead us in determining the value of a salt, and 

 at least, partially account for the fact, that salts having the same 

 or nearly the same chemical composition, but differing in the con- 

 dition and appearance of their particles, are not equally esteemed 

 by practical men of good judgment and large experience. A 

 chalky or a very fine grained or pulverulent salt, is not the best for 

 dairy purposes, and would at once be rejected, I believe, by expe- 

 rienced dairymen. A good dairy salt, ought, I imagine, besides, 

 being of proper chemical composition, to be of moderately fine 

 grain, crystalline and transparent, and when seen in mass, of a 

 pure white color, it ought to be free from odor and possess that 

 sharp and pungent taste characteristic of pure salt. Its solution 

 ought to be colorless and free from either scum or sediment. The 

 " Onondaga Factory-filled Dairy Salt" possesses in a high degree 

 nearly all of these properties, and all of them so far as I have been 

 able to judge as fully as the most esteemed varieties of foreign 

 salt found in our markets. 



5th. The chemical composition of the salt next demands our at- 

 tention. In order that the specimens examined might as perfect- 

 ly as possible represent the salt as used by consumers, I took 

 specimens from the bins and bags of the factory, and procured 

 others from that on sale by the agent in Albany. The following 

 are the results obtained : 



ANALYSIS OF ONONDAGA FACTORY-FILLED DAIRY SALT. 



No. 1. No. 2. 



Chloride of Sodium 97.7603 p. c. 97.6715 p. c 



Sulphate of Lime 1.2952 p. c. 1.2350 p. c. 



Sulphate of Magnesia 0.0657 p. c. 0.0822 p. c 



Sulphate of Soda 0.0257 p. c. 0.0084 p. c. 



Insoluble matter 0.1295 p. c. 0,1235 p. c 



Water 0.7236 p. c. 0.8694 p. c. 



100.000 100.000 



