[ 3 6 3 ] 
is boiling, cither when they firft obferve the Salt 
begin to form, or clfe afterwards during the Time 
of Granulation. Thcfe Additions they ufe for va- 
rious Purpofes. Firft,, to make the Salt grain bet- 
ter, or more quickly form into Chryftals. Secondly, 
✓ to make it of a fmail fine Grain. Thirdly, to make 
it of a large firm and hard Grain, and lefs apt to 
imbibe the Moifture of the Air. Fourthly, to ren- 
der it more pure. And laftly, to make it ftronger, 
and fitter for preferring Provifions. 
Thefe Additions, moft commonly ufed to anfwer 
the above-mention’d Purpofes, are Wheat-Flour, 
Refin, Butter, Tallow, new Ale, ftale Beer, Bot- 
toms or Lees of Ale and Beer, Wine-Lees and Alum.. 
Wheat-Flower and Refill are ufed for the Property 
they pofiefs of making the Salt a fmail Grain. But- 
ter, Tallow, and other undtuous Bodies are com- 
monly applied, as they are faid to make the Brine 
chryftallize more readily $ for which End fome Salt- 
Boilers more particularly prefer the Fat of Dogs : 
But others have little to plead for their ufing thefe 
Subftances,. but immemorial Cuftom : How far they 
have the Effe&s alcribed to them can only be deter- 
mined by Experiments, as feveral Boilers, who for- 
merly ufed them, now find they can make as good 
Salt without them. Wine-Lees, new- Ale, ftale 
Ale, the Lees of Ale and. Beer are now gener- 
ally. remedied by the marine Salt-Boilers ; except in 
the Weft of England y where the Briners, who ufe 
them, affirm- that they raife a large Grain, and make 
their Salt more hard and firm, and fome fay that 
-they, make it chryftallize more readily. Hoffman 
prefers the ftrongeft Ale > and Tlot allures -us, that 
it 
