ANALYSES OF SALT. 341 



4. Smith's refined dairy salt. 



Chloride of sodium .... - 98°8S6 



Chloride of magnesium .... 0'139 



Sulphate of lime - - - ' - - - -0-375 



Insoluble matter trace. 



Water 0-500 



99-900 



This is probably as pure a manufacture as can be obtained. Taking out the water, there 

 is but a trifle over one half per centum of what may be regarded as impurities ; which 

 amount, in reality, can have no prejudicial influence as a preserver of organic bodies. 

 The main or most important quality is dryness, inasmuch as the power of salt to take from 

 meat a part of its constitutional water depends upon this quality. 



3. Analysis of the waste called Pan-scale. 



Chloride of sodium 73-922 



Chloride of lime 7-469 



Chloride of magnesia ..... 1-683 



Sulphate of lime - - - - - - 12*369 



Silica 0-200 



Organic matter ...... 1*500 



97-143 



It is evident from this analysis, that the waste of the salt-works, if this specimen is a fair 

 example, is very valuable as a fertilizer, and hence ought to be saved. Indeed it seems 

 that it might be redissolved, and the pure salt extracted. If used for a manure, it can be 

 transported farther than gypsum, inasmuch as its composition is more valuable. 



It is a matter of great importance to the farmers of New-York, to know that their own 

 salt-works furnish a material equal to any in market, for curing meat and butter, and for 

 other domestic purposes. 



It is evident from the foregoing analyses, which were undertaken at the request of the 

 Secretary of the New-York State Agricultural Sociery, that the salt of Salina contains no 

 substance injurious to dairying purposes. The only source of danger is that the salt may 

 be damp. Wet salt is entirely unsuitable for preserving animal substances ; inasmuch 

 as the principal operation of salt, as a preserver, is due to its power of absorbing water from 

 the material to be preserved. Hence salt should be always thoroughly dried. If this rule 

 is observed, in every case where it is doubtful as it regards the Onondaga salt of the brands 

 given above, let it be dried. I may state that an individual has used this salt for 30 years 

 in packing meat, without having in any case a spoilt barrel ; and being a merchant, 

 extensive experience in this way is certainly sufficient testimony to place the Onondaga 

 salt with the best in market, for private and public purposes. 



