I 
' f 366 3 
the following CharaClerifticks; viz. it is ufually con-' 
creted into large Grains or Chryftals, which arc firm 
and hard, and in refped to thofe of other Kinds of 
common Salt, the moft folid and ponderous; it is 
not difpofed to grow moifl in a moderately dry Air, 
to which it has been expofed a confiderablc time; 
its Colour is white, and fomewhat diaphanous ; 
it hath no Smell j its Tafte is truly muriatic, and 
more fharp and pungent than that of other Kinds of 
'common Salt. It has, befides thefe, feveral other 
diflinguifhing Properties mentioned by our Author. 
The Salts, which approach neareft to this Degree 
of Perfection, are the belt Kinds of Bay-Salt, and 
the ftrong "Dutch refined Salt j but moft of the Salt 
now made for Sale is very far from anfwering to 
thefe Characteriftics. 
Having related the various Methods of preparing 
Salt that now are in Ufe, as far as they are come 
to our Author's Knowledge, it appears, that this Art 
is not brought to fuch Perfection in the British 
Dominions as in feveral other Countries, the Salt 
there prepared being unfit for preferving many Kinds 
of Provilions. It remains now to fhew, that this 
Want of a ftrong Salt of Britiffo Manufacture pro- 
ceeds not from any DefeCt in Nature, but of Art ; 
and that, if proper Skill and Induftry be ufed in 
the Britijh Dominions, and due Encouragement 
there given by the Legiflature, fuch Improvements 
may be made in this Art, that not only Great Bri- 
tain, but Ireland alfo, and the Brit iff} Colonies in 
America , may be fupplied with Salt of their own 
Manufacture, proper for curing all Kinds of Provi- 
fions, in Quantity fufficicnt for all their Occafions, 
in Quality equal, if not fuperior, to any foreign 
Salt 
