before the Bittern incorporated with it, which would 
otherwife fpoil the whole Making. 
The Bittern at Lemington (as obferv'd before) not 
Oiooting to the Sticks, is carry ’d by Channels into Pits 
made tight with Clay, where it hands for fome Months, 
and there will (hoot again : What Liquor remains is 
boyl’d down, till fuch Time as it is obferved to be in 
a Difpolition to cryftalize, and then is convey’d into 
wooden Coolers lined with Lead : The Liquor, which 
will not (hoot there, is boyl’d down after the fame 
Manner, in order for another Cryflalization. By this 
Time the Liquor feems to have alter’d its Property, 
and becomes of a very pungent biting Tafte, and, if 
boyl’d down, will no longer (hoot into Cryftals as be- 
fore, but precipitates, during the Boiling, a fmali 
grain’d Salt^, and if you, for Lxperiment-fake,^lhould 
continue to boil down the Liquor, feparated from this 
Salt, each Quantity of Salt thus produced, will hill 
be more pungent than the other. If you boil down 
the whole Quantity of this Liquor, it will produce a 
Salt, which if expos’d to the Air, will r\in,per deliquium. 
But as this Salt is not the Bufinefs of our prefent En- 
quiry, it may probably be the Subjed of another Pa- 
per. The Liquor, that produces this Salt, is always 
flung away, wherever the Sal Cathartuim is made. 
This is what, at prefent, I can give no other Name 
to, than a third Salt produc’d from the Sea Water, 
differing, in fome refpeds, as much from the otlier 
two, as they differ from one another. 
To return to tlie feveral Cryftalizations, fuch as 
mention’d to be fhot from the Bittern ^ thefe will be 
of different Sizes, as to their Figures, and hold fome 
fhare of the third Salt but now taken Notice of, which 
makes them apt to give and dilTolve j nor is their Tafte 
come yet to that fimple Bitter of the pure Salt* Thefe 
therefore are either feparately, or altogether, to be flung 
N n n 2 into 
