658 BOARD OF AGRICULTURE. 



solar salts," neither of which, as a general rule, answers to 

 the previous description. 



A dairy salt, originally good, may become objectionable in 

 consequence of a subsequent careless storing amidst strong- 

 smelling articles of merchandise, etc., or in barns. 



Judging the above samples of * ' dairy salt " by the cus- 

 tomary commercial standard of composition previously ex- 

 plained, it will be noticed that sample I. is preferable to 

 sample II., although its total amount of foreign saline admix- 

 ture is larger than in samples II. and III. The last-named 

 sample would rank next, if it did not contain some salicylic 

 acid. 



None of the above three samples can claim to rank with 

 the better brands of " dairy salt" in our markets. 



The presence of an exceptional amount of carbonate of 

 lime in all of them impairs greatly their fitness for dairy 

 purposes A good salt may not improve materially an 

 otherwise carelessly manufactured butter or cheese, yet a 

 lower grade of fine salt will invariably destroy the keeping 

 quality of a good butter and cheese. 



The addition of salicylic acid as a preservative is strongly 

 condemned by good authorities in sanitary matters. 



DAIRY SALT. 



[Sent on from Amherst, Mass.] 



Per cent. 



Moisture at 100° C .145 



Sorlium chloride, . 98.520 



Calcium sulphate, 1.009 



Calcium chloride, .189 



Magnesium chloride, .065 



Insoluble matter (chiefly carbonate of magnesia and sand), . .072 



ROCK SALT. 



[From the Retsof Salt Mines at PiflToid, Livingston County, New York. Sent on 



from Springfield, Mass.] 



rer cent. 



Moisture at 100° C 2.60 



Calcium sulphate, 0.42 



Calcium chloride, 0.33 



Magnesium chloride, 0.01 



Sodium chloride, 95.94 



Insoluble matter, 0.70 



100.00 



