270 Analyses of Salt. 
removal of the hitterns by drainage or washing, would entirely 
remove the objections which have heretofore, with too much truth, 
been urged against the Onondaga salt." 
Dr. Beck remarks of salt made by solar evaporation, after de- 
scribing the process: " And if, as there can be no doubt, the purest 
salt may thus be obtained, the difficulties which attend the other 
modes of manufacture, may all be referred to some departure from 
the principles which are here unfolded." 
In speaking of salt made by evaporation with artificial heat by 
steam, he says: " In this way, salt of great purity is obtained, of 
the chrystalized variety. In Great Britain, a similar process has 
long been advantageously pursued; and the only reason why it 
has not been more generally introduced here, seems to be the 
outlay of capital which is required." 
In order further to test the quality of the Onondaga salt, espe- 
cially those varieties that are sold in market for daily purposes, 
as well as for preserving meats. Professor Emmons was requested 
to analyze several samples, all of which, except No. 5, were pro- 
cured from dealers in this city, from their ordinary stock on hand, 
and from which they are constantly making sales. The analysis 
speaks for itself, and in all essential particulars, corroborates that 
made by Dr. Beck. 
" Analysis of five specitnens of Onondaga salt, as it is found in 
the market, by Prof E. Emmons. 
" Complaints having been made in some portions of the State, 
that the Onondaga (or Salina) salt, as it is found in market, is 
unsuited to the preservation of cheese or butter, the Secretary of 
the State Agricultural Society, procured the following kinds for 
analysis: 
No. 1 The solar evaporated salt, which is of a medium coarse 
quality, (obtained from a store in Washington-street.) 
No* 2. A bag of 20 lbs., branded W. H. Porter. 
No. 3. " " " J. P. Haskins. 
No. 4. " " " H. Greenman & Co. 
These three samples, finely ground, suitable for table purposes, 
were obtained from James Savage, No. 117 Pier, from his stock 
on hand. 
No. 5. A box of steam refined salt, ground fine, from Hope 
frctory, Syracuse, R. W. Nolton & Co. 
The results of the analysis are given as they were obtained, 
which is contrary to the practice often observed — the losses in 
those cases being divided among the several products. That a 
trifling loss will occur in obtaining each result, is well known, 
even in the most accurate analysis. In conducting the work, I 
first dried the salt in a water bath at nearly 212°, F. The loss 
sustained 1 y the several samples was the greatest in the coarse or 
