[ 370 ] 
ally flow in a brisk Current, and greatly increak 
the Evaporation of the Water. 
After having gone through that Part of Dr, 
Brownriggs Work, which relates to Bay-Salt; we 
proceed to the Methods that Gentleman propo&s 
for preparing and improving white Salt, which, if 
brought into Ufc, may probably be of Advantage 
not only to private Undertakers, but alio to the 
Public. For it appears, that two very different 
kinds of white Salt are required j the one for the 
Ufc of the Table, and the other as a Condiment 
for Provilions. Its Whiten efs, Drynefs, and the 
Smallnds of its Grain, are the Properties which 
chiefly recommend the flrfl Kind? and its great 
Strength and Purity the latter. It is this flrong and 
pure Kind of white Salt, which is wanted in the 
British Dominions } and it is therefore our Author’s' 
principal Defign here to confider how this Dcfed 
may be fuppliedj although at the fame time Inftruc- 
tionsare given how to prepare Table Salt, not only 
better in Quality, but alfo at a lefs Expence than it 
is now prepared by the common Methods, j 
Lemna I. In the common Proccffes for making 
white Salt, the Salt is deprived of a confiderable 
Part of its add Spirit, by the violent Boiling 
ufed in its Preparation. 
Lemma II. Moll Kinds of white Salt are render'd 
impure by the Mixture of various heterogeneous 
Subftances. 
Lemma III. White Salt, by the violent Codion 
commonly ufed in its Preparation, is render’d Jcfs 
fit for prefcrving Filh, Flefh, and other Provifions, 
than it would be if prepared with a more gentle 
Lemma 
