118 
ECONOMICAL MINERALOGY. 
prosecuted here as elsewhere; and with it and common salt, several subsidiary arts might be 
established. When we consider the favourable location of the district in which the Onondaga 
springs are situated, and the facilities of communication which it possesses with the north and 
west, we cannot doubt that all these advantages will, at no distant period, be fully improved. 
For the purpose of determining the relative purity of various kinds of salt, I have subjected 
them to analysis, and the results are expressed in the following table, in which I have also 
introduced the analyses of several foreign specimens by Dr. William Henry. 
TABLE 
Showing the composition of various specimens of Onondaga and foreign salt , in 1000 parts * 
! I. II. III. IV. Y. VI. VII. VIII. IX. X. XI. 
Carbonates of lime and mag¬ 
nesia, . 
Sulphate of lime,. 
Sulphate of soda,. 
7.00 
1.00 
G.50 
0.20 
6.61 
0.38 
5.78 
”8"92 
’ 9" 66 
0.40 
20.09 
4.32 
14.88 
5.52 
17.51 
2.80 
13.16+ 
0.23 
8.77 
I 
988.99 
Chloride of calcium and mag¬ 
nesium, . 
Chloride of sodium (pure salt) 
2.00 
991.00 
trace. 
992.50 
1.46 
991.73 
3.50 
990.34 
1.64 
989.44 
2.50 
988.50 
3.26 
976.25 
6.36 
974.44 
976.97 
984.04 
XII. XIII. XIV. XV. XVI. XVII. XVIII. XIX. XX. XXL XXII. 
Insoluble matter,. 
Chloride of calcium,_ 
Chloride of magnesium,. 
Sulphate of lime,. 
Sulphate of magnesia,. 
Chloride of sodium (pure salt) 
9.00 
trace. 
3.00 
23.50 
4.50 
960.00 
12.00 
trace. 
3.50 
19.00 
6.00 
959.50 
10.00 
trace. 
2.00 
19.50 
4.50 
964.25 
4.00 
28.00 
15.00 
17.50 
935.50 
1.00 
11.50 
12.00 
4.50 
971.00 
2.00 
11.00 
15.00 
35.00 
937.00 
1.00 
5.00 
1.00 
5.00 
988.00 
10.00 
0.06 
0.07 
6.50 
983.25 
1.00 
0.25 
0.75 
11.25 
986.75 
1.00 
0.25 
0.75 
14.50 
983.50 
1.00 
0.25 
0.75 
15.00 
982.50 
No. I. Salt made by solar evaporation at Syracuse. 
11. Salt made by solar evaporation at Geddes, by Mr. Brew¬ 
ster. 
III. Table salt prepared by A. Woodruff, Salina. 
IV. Salt labelled ‘ extra good,’ made by Buel & Foot, Salina. 
V. Salt, made by boiling saturated brine at the works of Dr. 
Green, Salina. 
VI. Salt made by slow evaporation, Syracuse, Mr. Byington. 
VII. Salt made by boiling, at Salina. 
VIII. Salt condemned, at Salina. 
IX. Salt ditto ditto. 
X. Turks Island salt. 
No. XI. 
Liverpool fine salt. 
XII. 
Bay salt, 
St. Ubes. 
XIII. 
Ditto, 
St. Martins. 
XIV. 
Ditto, 
Oleron. 
XV. 
Salt from sea water, Scotch (common.) 
XVI. 
Ditto, 
Scotch (Sunday.) 
XVII. 
Ditto, 
Lymington (common. 
XVIII. 
Ditto, 
Lymmgton (cat.) 
XIX. 
Cheshire salt, crushed rock. 
XX. 
Ditto, 
fishery. 
XXI. 
Ditto, 
common. 
XXII. 
Ditto, 
stored. 
* The specimens from No. I. to XI. inclusive, were analyzed by myself; the remaining ones were analyzed by the late Dr. 
Henry of Manchester. (ReperUry of Arts, Vol. XVII. Second Series.) — All the specimens which I examined, were brought, 
previously to the analysis, to a state of perfect dryness, by a heat of from 400 Q to 500° F. The loss in weight was from one half 
to twelve per cent. In Nos. VIII. and IX., the proportion of water was very large. It was probably the imperfect manner in 
which the drying process was performed, rather than the amount of saline impurities which they contained, that subjected them to 
the condemnation of the inspector f And sulphate of magnesia. 
