Dr. Henry's Analysis of several Varieties 
happy to state, the accuracy of the results obtained by my own 
experiments. 
At Lymington in Hampshire, advantage is taken of the 
greater heat of the climate, to concentrate the sea water by 
spontaneous evaporation to about one sixth its bulk, before 
admitting it into the boilers. One kind of salt is chiefly pre- 
pared there, which most nearly resembles in grain the stoved 
salt of Cheshire. The process varies a little, in some respects, 
from that which has been already described. The salt is not 
fished (as it is termed) out of the boiler, and drained in bas- 
kets ; but the water is entirely evaporated, and the whole 
mass of salt taken out at once, every eight hours, and removed 
into troughs with holes in the bottom. Through these it drains 
into pits made under ground, which receive the liquor called 
bittern or bitter liquor. Under the troughs, and in a line with 
the holes, are fixed upright stakes, on which a portion of salt 
that would otherwise have escaped, crystallizes and forms, in 
the course of ten or twelve days, on each stake, a mass of 
sixty or eighty pounds. These lumps are called salt cats. 
They bear the proportion to the common salt, made from the 
same brine, of 1 ton to 100. 
From the mother brine or bitter liquor, which has drained 
into the pits, the sulphate of magnesia is made during the 
winter season, when the manufacture of salt is suspended, in 
consequence of the want of the temperature required, for the 
spontaneous evaporation of the sea water. The process is a 
very simple one.* The bitter liquor from the pits is boiled 
* I am indebted for an account of this process, as well as of the method of making 
common salt at Lymington, to the liberal communication of Charles St. Bar be. 
Esq. of that place. Though not strictly connected with the subject, I give his descrip- 
