390 V'ATEE. or THE SEA. 



Observations the nitrous will enable it to do. Though however this is fre- 

 spectrn,'^ the' qui'ntly the cafee, it is not ahva3^s : I have examined marine 

 component salt whose acid had no action upon gold." — As to the ntu- 

 Efsea water?^ n■o^/t• acid, wlicther it is as some of the older chemists sup- 

 and the useful pose a modification of the sulphuric and the nitrous, or as 

 that fluid." certain of the moderns believe, but a compound basis of 

 sulphuric and hydrogene, there is evidence enough of its ex- 

 istence in the ocean in very great plenty. — On the whole, it 

 may be concluded that sea-water always contains muriatic 

 3.c\A, frequently septic and sometimes sulphuric . 



There are thus three predominating alkalies and as many 

 acids in the ocean; and by the intervention of water they 

 are liquefied and put in a condition to act each upon the 

 other. Consequently the soda in the first place, as the stron- 

 ger alkali attaches and neutrahzes the acids in the order of 

 chemical affinity, and forms sulphate, septate and muriate 

 of soda. But as the two former are comparatively rare or 

 scarce, the latter is the predominating compound. When 

 there is any acid in the water beyond the capacity of the soda 

 existing there to neutralize, that part is attracted by the 

 two earths, and acording to the force of their respective 

 combinations, forms sulphates, septates and muriates of lime 

 and magnesia. These salts with earthy bases, in which the 

 muriatic acid is by far more abundant than the other two 

 acids, constitute the bittern and scratch or slaek of the salt 

 makers. These salited earths attract water so strongly that 

 it is difficult or impossible to make them crystallize; but 

 wherever they are they keep up a dampness and refuse to 

 dry. 



When chemists speak pf sea salt they wish to be under- 

 stood as meaning " the pure muriate of soda." This neu- 

 tral compound however in its pure state is a great rarity. 

 Perhaps indeed there is no such thing. Experience shews it 

 is always mingled with greater or less quantities of the dcli- 

 quescent salts with earthy bases. And these are so ab\m- 

 dant in some sorts of salt that they render it unfit for the pre- 

 soi-vation of animal provisions. Beef and even pork, are not 

 guarded by salt ^o adulterated, from becoming tainted and 

 |»utiid. That sea salt of this impure quality should be fit for 



curing 



