AGRICULTURE WITH CHEMISTRY. IO i 



vitriolated tartar, Glauber salt, Epsom salt, and gypsum. 

 These neutral salts, by being mixed with putrescent sub- 

 stances, are changed to the state of hepars : hence the 

 extremely offensive and putrid effluvia disengaged from 

 clung, or other putrescent matters, to which such salts 

 had previously been added. 



Similar effedts, in promoting the putrefaction of dung, 

 have not been experienced when muriat of soda, or 

 pure sea salt? has been used ; and as no salt made in Bri- 

 tain, whether from sea water, rock salt,, or salt springs^ 

 is free from gypsum and Epsom salt, there is reason to 

 suspeft that the septic power of sea salt, when applied 

 in small quantities (as stated by Sir JOHN PRINGLE and 

 Dr. MACBRIDE) to animal and vegetable substances, 

 may be owing in a great measure to the vitriolic salts 

 contained therein, when not overpowered by too great a 

 proportion of the muriat of soda, or pure sea salt, which 

 is highly antiseptic, although considerably less so than 

 other salts, such as sugar and salt-petre. Hence it is 

 that sea salt of the greatest purity should exclusively be 

 used for curing beef, pork, fish, cheese, and butter; 

 whilst the more impure salt, /. e. such as contains 



a great 



