[ 364'] 
it makes the Salt of a larger or fmaller Grain, ac- 
cording to the Degree of its Stalenefs. The only 
good EifeCts that fermented Liquors can have as an 
Addition, are probably owing to their acid Spirir, 
which may corred the alcaiine Salts of the Brine, 
and fo render the common Salt more dry and 
hard, and lefs apt to diflolve in moifl Air. If there- 
fore it fhould be thought necefiary to ufe any of 
thefe Additions, in order to corred the ateal nc Qua- 
lity of the Brine, (tale Ale, or Rhenijh W ine *, ought 
to be chofen, as new Ale contains but little Acid. 
Alum is an Addition long known and ufed in 
Chefhire , together with Butter, to make the Salt 
precipitate from fome Sorts of Brine, as we are af- 
fured by Dr. Leigh in his Natural Hiftory of Lari' 
cafhire, Cheshire , &c. who firft’ taught the Cheshire 
Salt-Boilers the Art of refining Rock-Salt. As the 
bad Properties of their Salt proceeded from hard 
boiling, they found every Method ineffedual, until 
they had recourfe to a more mild and gentle Heat. 
And as Alum* hath been long difufed amongfi: 
them, it is not likely, that they found any extraor- 
dinary Benefit from it ; otherwife they would fcarce 
have negleded it, and continued the Ufe of Butter. 
However Mr. Lowndes hath lately endeavour'd to 
revive its Ufe; aflerting, that Brine-Salt hath ever- 
more two main Defeds, Fiakynefs and Softnefs ; 
and to remedy thefe Imperfections, he tried Alum, 
which fully anfwered every thing he propofed; for 
it reftored the Salt to its natural cubical Shoot, and 
gave it a proper Hardnefs ; nor had it any bad EffcCt 
whatever. But our Author is of Opinion, that who- 
ever confiders the Nature of Alum, will fcarce ex- 
ped 
* Why not Mai t- Vinegar ? 
C. M. 
