Jinalyses of Salt. 273 
render it for tlie interest of the manufacturer to substitute in its 
place a good article. 
The complaints which have been made of the Onondaga salt, 
show the importance of having peculiar care given to its manu- 
facture. The state is deeply interested in having the article of 
a superior quality. The analysis of Dr. Beck as well as that of 
Prof Emmons, must be satisfactory as to the purity of the salt, 
when properly prepared, and the Superintendant, and Inspectors 
owe it to themselves as well as to the people, to leave no 
measures untried, that will be calculated to secure a pure article, 
and to guard against frauds that may be attempted. 
It is supposed by some dairymen, that the flavor of the butter 
is afl'ected by the use of the Onondaga salt, and some go so far as 
to say, that they can tell at once on tasting the butter, whether 
the salt used was Onondaga or imported. This may be true of 
the inferior kinds of salt in which there are large impurities, but 
that it can be so, when the purest kinds of dairy salt is used, we 
are not disposed to admit. A fair trial should be made, and the 
result ascertained with certainty, for this is a matter of too much 
importance to be passed over. We would ask the dairymen 
throughout the State, to give us their experience in the use of 
different varieties of salt, and the difficulties which they have 
experienced, if any, in the use of the salt of our own State? 
We learn that some few years since, there was a kind of fine 
salt put up in bags for the dairy, that was prepared by the ad- 
mixture of rosin or turpentine, which would impart an unpleasant 
flavor to butter, and which was found unsuited, and has not 
for some time been manufactured. It is possible that the use 
of salt of this description may have given rise to the opinion 
above referred to. The samples which have been analysed, -are 
not of that character, and the analysis shows their purity. 
The suggestions of Dr. Beck, which we have given, as to the 
manner in which the manufacture of the fine salt may be im- 
proved, have doubtless received attention at our works, as these 
directions were given several years since. It should be steadily 
kept in view, by those in charge of our salt works,, that improve- 
ment in the character of our salt is all important. If proper 
efforls are made by the superintendent and inspectors, if the man- 
ufacturers will endeavour to give to the salt prepared by them, 
.xmiformly, the character which some of it most clearly possesses, 
there can be little fear of foreign salt taking its place in our 
State. If neglected, and its character permitted to become im- 
paired, the result eventually will be, the introduction throughout 
our State of salt from other countries. 
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