Cltf O1VTDAGA F. F. SALT 



-X WARRANTED X- 

 as Pure as any Salt in the IVIarket. 



Not Excelled for Butter or Cheese, for the Table, or 

 for all Culinary Purposes. 



The following is the analysis made by Prof. Babcock, of the 

 New York Experiment Station, in January, 1884: 



Water 0.59,3 



Insoluble Matter 0.019 



Sulphate of Lime 0.760 



Sulphate of Magnesia 0.094 



Chloride of Sodium (Pure Salt) 98.501 



99.967 



It will be seen by the foregoing that, the Onondaga F. F. Salt is 

 very pure, containing only m percent, of impurities and water 

 The amount of pure salt is 98.501. This is not materially different 

 from the analysis of Wai/ & Stillwell, made by the direction of the 

 New York Butter and Cheese Exchange, in 1875 one analysis 

 showing 98.5242. and the other 98.3864 parts of pure salt. Asliton 

 contained, according to their analysis, 97.7598, and Higgin 97.6809 

 parts of pure salt, the impurities equaling 2.20 per cent, in Ashton 

 and ?.'>r> per cent in Higgin, while the impurities in Onondaga F. F. 

 Salt are only 1.50 per cent. 



1 irst premiums were taken at New Orleans, at the World's 

 Fair, by both Butter and Cheese salted with Onondaga F. F. Salt. 

 It wins everywhere that there is open and fair competition. Dairy 

 goods salted with it took a majority of all the premiums (46 out of 

 )> awarded at the Grand Union Fair in Milwaukee, December 2d 

 to 9th, 1882, over four foreign competitors. It was awarded a medal 

 at the Centennial by a committee of scientists and experts from all 

 1 ai ts of the world, "for purity and high degree of excellence." 



SCLE MANL'FA( TUKJRS, 



HM ERICA^ B/IIRY SALT io., 1-. 



ADDIJKSS 



SYRACUSE. N. V. 



