( 371 ) 
II. The remaining ^art of the OhferVations and £x- 
periments on the Sal Cathardcum Amarum, 
commonly called the Epfom Salt. Sy Mr. John 
Brown, Chymifl. F. ^ S. 
N ear 'NewcaJHe^ their Method is, to receive the 
Sea Water into their Refervoirs High-Water, at 
any fimeof the Moon, if there be no Frefli in the River, 
occafioned by Rain in the higher Country ^ and from 
thefe Refervoirsy without expofing of it in Beds, as at 
Lemingtofiy they pump it into their boyling Pans, 
where, evaporating it almoft to a Pellicle, they fill it 
up again 8 or 9 Times, and then wafte it with a gen- 
tle Heat for the common or Sea Salt. The Liquor, that 
runs from this Salt, when taken out, and put into pro- 
per VelTels, is what they call the Bittern ^ which if it 
Rands feme time in thofe VelTels, a Salt will (hoot and 
cryftalize to the Sides, in Tafte pretty much like Sea 
Salt, but with a fhare of Bitternefs, and feems to an- 
fwer to the Cat’Salt of the hemington Works, and very 
probably would Ihoot after the Tame Manner, if they 
made ufe of the fame Apparatus* 
I could not but mention this general and loofe Ac- 
count of making the common Salt, as necelTary to in- 
troduce the Liquor Bittern^ which, before Dr. 
Hoy found out an Ufe for it, was always flung away 5 
being To different in its Properties from the Brine made 
Ufe of to produce the Sea Salt, that it would not 
boil up into a Sea Salt again, and required the nicefl: 
Skill and Attendance of the Operator, to determine 
the Time when to take out the Sea Salt from the Pans, 
before 
