24 



examination, were clean and dry, as were also the bags ; all were ac- 

 curately filled with their proper weight of salt, each being separate- 

 ly weighed, and when filled, placed under cover till shipped. The 

 yards were graveled, dry and clean. Nothing seemed wanting to 

 preserve the purity and good condition of the salt, so long as it re- 

 mained at the works. 



8th. The conclusions I would draw from my examination are that 

 the " Onondaga Factory-filled Dairy Salt," as now presented to 

 consumers, is a most excellent article, being, so far as 1 can judge, 

 equal in purity to any of the foreign salts, and better than most; 

 that its mechanical condition is that which is regarded as most de- 

 sirable in an article designed for dairy purposes, while the care ex- 

 ercised in the storing and packing of the salt, are all that could be 

 desired, and in my opinion it well deserves the approbation of this 

 Society. 



If the quality of this salt is kept up to its present standard, I see 

 no reason why it will not meet with favor from the dairymen of the 

 country, and every reason why it should, being furnished at a much 

 lower rate than the best imported varieties. The public confidence 

 in any article is not rapidly gained, nor are consumers quick to 

 change from a good article they have long been accustomed to, to 

 another brought to their notice, and claiming excellence. 



Numerous chemical and other examinations, at various times, 

 ought to be made by a disinterested party, of the salt as purchased 

 by consumers or on sale, and the results published, together with 

 the opinions of reliable dairymen as to its value from their experi- 

 ence, in order that it may be determined whether a uniformly ex- 

 cellent article is produced. In this way I believe much good may 

 be done. 



The importance of the subject demands a most thorough investiga- 

 tion, and such I am sure it will receive from the New York State 

 Agricultural Society. 



In conclusion, I may congratulate the Society upon the excellent 

 article which is presented for their approval, and the Salt Company 

 of Onondaga, upon the success which has attended their labors for 

 the improvement of the dairy salt manufactured by them. 



I cannot close this report without alluding to the Solar Salt man- 

 ufactured by the Salt Company of Onondaga, and now on exhibition. 

 By a recently adopted process of screening, the salt is separated 

 into large and small crystals, the former of which is preferred to 

 the unscreened by many packers, being better suited for continuing 

 the saturation of the brine as the meats throw out their juices. 



As to the quality of this salt I cannot speak from a personal 

 chemical examination, but merely from the inspection I made of its 

 preparation and mode of storing and packing at Syracuse. They 



