ANALYSES OF SALT, 
341 
4. Smith’s refined dairy salt. 
Chloride of sodium 
- 
. 
- 
98 * 8S6 
Chloride of magnesium 
- 
- 
- 
0*139 
Sulphate of lime ■ 
- 
- 
• 
0*375 
Insoluble matter 
- 
- 
* 
trace. 
Water - 
' 
** 
' 
0*500 
99*900 
This is probably as pure a manufacture as can be obtained. Taking out the water, there 
is but a trifle over one half per centum of what may be regarded as impurities; which 
amount, in reality, can have no prejudicial influence as a preserver of organic bodies. 
The main or most important quality is dryness, inasmuch as the power of salt to take from 
meat a part of its constitutional water depends upon this quality. 
3. Analysis of the waste called Pan-scale. 
Chloride of sodium ..... 73‘922 
Chloride of lime ...... 7*469 
Chloride of magnesia - ..... 1*683 
Sulphate of lime ...... 12*369 
Silica.- 0*200 
Organic matter ...... l *500 
97*143 
It is evident from this analysis, that the waste of the salt-works, if this specimen is a fan 
example, is very valuable as a fertilizer, and hence ought to be saved. Indeed it seems 
that it might be redissolved, and the pure salt extracted. If used for a manure, it can be 
transported farther than gypsum, inasmuch as its composition is more valuable. 
It is a matter of great importance to the farmers of New-York, to know that their own 
salt-works furnish a material equal to any in market, for curing meat and butter, and for 
other domestic purposes. 
It is evident from the foregoing analyses, which were undertaken at the request of the 
Secretary of the New-York State Agricultural Sociery, that the salt of Salina contains no 
substance injurious to dairying purposes. The only source of danger is that the salt may 
be damp. Wet salt is entirely unsuitable for preserving animal substances; inasmuch 
as the principal operation of salt, as a preserver, is due to its power of absorbing water from 
the material to be preserved. Hence salt should be always thoroughly dried. If this rule 
is observed, in every case where it is doubtful as it regards the Onondaga salt of the brands 
given above, let it be dried. I may state that an individual has used this salt for 30 years 
in packing meat, without having in any case a spoilt barrel; and being a merchant, 
extensive experience in this way is certainly sufficient testimony to place the Onondaga 
salt with the best in market, for private and public purposes. 
