C. A. Goessmann on the Chemistry of Common Salt. 87 
other closely. They all belong to the first class of brines, and 
all contain chlorid of calcium ; they differ merely in the relative 
- ortion of the impurities ‘which ven contain. The brines 
incoln co., Nebraska, and of Smoky Hill river valley, 
second class of brines. Most of the saline waters o 
country are, even in their natural state, strong enough to be 
worked directly by artificial heat. All our home manufactured 
salt, coarse as well as fine, with the el oa of a small 
quantity obtained from sea-water, has thus far been made from 
natural brines ; fully one half of the whole esulanitt for a 
number of years having been obtained from the brines of 
Onondaga, New York State. 
C. Sea-water.—The water of the ocean is a weak brine ; it 
contains from three and one half to four per cent of saline matter, 
of: which three fourths is chlorid of sodium and one fourth is im- 
main source of supply for the manufacture of salt in France, 
Portugal, Spain, Italy, the West Indies, and Central and South 
America ; it is used also largely for the Smog of salt in Eng- 
land, Belgium and Holland, being freque: —— for the 
solution of rock salt of inferior color. United States it 
en turned to advantage but to a very limited extent. 
Three hundred to three hundred and fifty thousand bushels 
cover, in all sere: our present ere of salt from sea- 
Pacific coast, more than tes for the falling off elsewhere. 
a ell to re-state the 
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