27^ Analyses of Salt. 
In this case the impurities only were obtained, and were as 
follows: 
Sulphate of lime, 1-438 
Sulphuric acid, 0-078 
Magnesia, 0-062 
Insoluble matter, 0-030 
1-608 
The chloride of sodium, probably exists in about the same 
proportions, as in the other samples of fine salt. Nos. 4 and 5 
are of the steam refined variety. It does not appear that this 
variety is superior in purity to the other kinds analyzed. 
From the foregoing analyses, it is evident that the impurities 
are very small in amount, and that the amount of pure salt, which 
they contain compare well with the best specimens of foreign salt. 
The substances which may be regarded as injurious to salt, are 
chlorides of magnesium and calcium and sulphate of magnesia. 
These are all bitter salts, and the first absorb water rapidly from 
the atmosphere. Magnesia however exists in a very small pro- 
proportion in those varieties, and cannot injure the salt in the 
least degree. 
Water must also be regarded as an injurious body, though it 
cannot impart an unpleasant taste to materials in which it is used. 
But when it is considered, that the usefulness of salt as a preserv- 
ative article, consists in its power to abstract water from the 
material to which it is applied, and which it is intended to pre- 
serve, it will be understood at once, that the more water salt 
contains, the less will it abstract, and the less it will be fitted for 
the preservation of meat and butter. Hence it is probable, that 
those who complain of the Onondaga salt, purchase a kind which 
is well saturated with water, and which is from this circumstance 
alone, useless as a preservative body." 
In view of this analysis it will be aparent to any one, that 
good butter can be made, using this salt which in every respect 
equals any other variety. But how shall the dairyman know that 
the salt he purchases is of this quality? This is no doubt the all 
important matter to be ascertained. He must exercise the utmost 
care as to his purchases. The brand should be a security and 
guaranty for a good article. The character of the manufacturer 
ought to be such as to satisfy all, that the article bought, is what 
it purports to be. The salt which has been analyzed has been in 
market in this city for a long time, and has so far as we know 
given satisfaction. There may be other brands equally pure. 
Let the dairyman then require of the seller an article suited to his 
wants, and when found, let him continue its use while its character 
remains unchanged. Discard at once inferior varieties, and thus 
