48 BULLETIN OF THE NEW YORK STATE MUSEUM 



Total amount of deliquescent chlorides in the fresh brine .... 0.6684 P e r c * 

 Total amount of deliquescent chlorides in the mother liquor.. . 9.5885 per ct 



An increase of the chlorides of 14.345 times if we take 0.6684 equal to 100. 



Thirteen hours of the 144 hours the pan was not boiling; this time being required 

 to bring the pan to the boiling point and cool it again. 



The great advantage of the pan process over any other 

 is mainly in the controlling of the grain. According to the 

 object of the manufacturer the salt can be made of any de- 

 sired grain in a pan. When a fine-grained salt is desired, the 

 fires are increased so that the brine in the first section boils 

 over its entire surface. To aid in the formation of a fine 

 grained salt (very desirable for dairy and table use) some 

 artificial means are employed. Butter, specially prepared 

 soft soap (of course made of the best lard or tallow and 

 alkali) gelatine and white glue, are some of the substances 

 added, and the quantities used are so insignificant in pro- 

 portion to the amount of salt that they could not be detected 

 even if they remained, but the hard soap, the lime soap, 

 floats on the brine and is very carefully skimmed off. When 

 this kind of salt is made the pans are "drawn " every 45 or 

 60 minutes. In the manufacture of coarser grained salt the 

 "drawing" of the pans takes place at intervals of 2, 3, 4, 5, 

 6, or 12 hours according to the size of the grain, and the 

 temperature of the brine is reduced from 229 Fahr. to 200 

 or even 148 Fahr. The storage room for the salt is usually 

 in a separate building. 



The amount of salt and its quality depends on the same 

 conditions given under the kettle method. With good 

 average coal dust and fair weather 80 to 90 bushels of salt 

 per ton can be made in a well constructed pan during the 

 summer season from saturated brine, which quantity will be 

 reduced to 68 bushels during the winter months. A good 

 average proportion for the entire year is about 1 ton to 72 

 bushels per ton with brine "up to saturation." The pan 

 salt is always lighter than the kettle salt, bulk for bulk, since 

 a pan never boils as rapidly as a kettle. Consequently the 



