T. S. Hunt on Salts from Sea-water. 365 
The ag hitherto adopted in the salines of the European 
toasts, has been to commence the evaporation of the sea-water 
with the spring time of each year; in this way some three or 
four months elapsed before a sufficiently large amount of stro: 
nine was accumulated to enable the manufacturer to commence 
autumn, the Bravenet which is still carried on, though more 
im to obtain brines marking 7°, 10°, a 
required to 
n the saline 
_ ot Berre, 
_ ‘Ben the name of Microcoleus Coriwm, was observed to vegetate 
- the bottom of the basins, and this being carefully protected, 
finished by covering the clay with a layer like felt, which 
‘0 be collected in a state of great purity. 
The conditions of exposure to sun and wind offered by the 
locality chosen for a saline are also to be carefully considered, 
eh already alluded, have recently been reorganized by Baron 
Water, h ‘s ate of Venice also offers seri- 
ous Obstacles to the manufacture of salt; to overcome these, two 
Case of 
of in 
brine at higher levels serve not only to feed the salting tables, 
