97 
of British and Foreign Salt „ 
they afford a fair comparison of the composition of the several 
varieties of culinary salt ; since the sources of fallacy, that may 
hereafter be discovered, must have been the same in every 
case, and have produced in each an error of nearly the same 
amount. 
Section II. General Statement of the Results of the 
Experiments, and Conclusions that may be deduced 
FROM THEM. 
A comparison of the component parts of British and foreign 
salts, and of different varieties of British salt with each other, 
will best be made by an examination of the following table, 
which comprehends the results of the analysis of equal weights 
of each variety. 
loco parts by weight consist of 
Muriate 
Sulph. 
Total 
Pure j 
of 
Total 
Sulph. 
of 
Total 
im- 
muri- 
Kind of Salt. 
Insol. 
Muriate 
Magne- 
earthy 
of 
mag. 
sul- 
'puri- 
ate of 
matter. 
ot lime. 
sia. 
muriates. 
lime. 
nesia. 
phates. 
! ties. 
soda 
’ St. Ube’s 
9 
a trace 
3 
* 3 
2 3 i 
4 { 
28 
40 
960 
959t 
-g* 
St. Martin’s 
12 
do. 
3 F 
* 
19 
6 
2 5 
4°i 
<21 
■Qleron 
10 
do. 
z 
* 2 
19! 
4 £ 
2 3 i 
35 i 
9641 
r Scotch (common) 
4 
— 
2b or * 
28 or * 
IS 
*7 T 
3 2 1 
6 4f 
935i 
• c « 
Scotch (Sunday) 
1 
— • 
n 4 
H T 
12 
4 i 
16 i 
29 
97i 
25 T * 
Lvmington (common) 
2 
— 
1 1 
1 1 or * 
15 
35 
5° 
6 3 
937 
.3 3 
_ Do. (cat) 
i 
— 
5 
5 
1 
S 
6 
12 
988 
<u 
f Crushed rock 
10 
O-lV 
°- 16 
off 
6 * 
— 
6 * 
i6| 
9 8 3? 
3 - 5 , 
Fishery 
1 
Off 
°-T 
1 
11 | 
— 
ni 
13 i 
9 86| 
1 5 
Common 
1 
o. \ 
o-l 
1 
Ht 
— 
! 4i 
9 8 3 tr 
0 
„ Stoved 
1 
o-* 
o-i 
1 
!5i 
— 
iSf 
*7 4 - 
9824 
I. The total amount of impurities , and the quantity of real 
muriate of soda , contained in each variety of common salt, may 
he learned by inspecting the two last columns of the table. 
From these it appears, that the foreign bay salt is purer. 
MDCCCX. 
See page 95. 
o 
