187 
1S46. THE CULTIVATOR. 
tals of salt by its continual agitation. But all the salt 
now made at Kanawha (between two and three mil¬ 
lions of bushels this last year) is made in wooden reser¬ 
voirs, heated by pipes running through the brine, with 
the steam generated by the boilers in reducing it to 
brine, at a temperature of some 30 or 40 degreess be¬ 
low boiling, so that there is but little agitation in the 
brine; making as pure an article of fine salt as is made 
anywhere, either domestic or foreign. 
The coarse or alum salt made at Kanawha, is as pure 
as any salt made in the world, (there has not been much 
made for the last few years, because of the low price of 
the imported article it has been more profitable to 
make the fine salt) as the accompanying analysis, by 
Professor James B. Rogers, (late assistant geologist of 
this state,) will show. 
Professor Rogers says; 
“A chemical examination of good average specimens 
of the three following varieties of salt, give these re¬ 
sults. 
Kanawha Alum salt, after being carefully 
dried, absorbs from the air, of moisture, 0.66 per ct. 
Turks Island, ditto,........ .. 0.06 “ 
Holston, ditto,. merely a trace. 
Kanawha Alum salt contains of earthy im¬ 
purities, principally muriates,.. 0.9 per ct. 
Turks Island, ditto,.... 2.2 ‘ 1 
Holston, ditto.,.... 1.5 “ 
The impurities in the two latter consist principally of 
sulphate of lime, and magnesia.” 
The coarse salt made at Syracuse, N. Y., is also a 
good and pure article, equal in purity to any imported. 
The Holston, (Washington county, Ya.) salt is a coarse 
salt; but there never was but a small quantity of it 
made there of that quality. The salt water there is 
quite similar to that of New-York, and the salt usually 
made, like their fine salt. 
We have and do make as good salt in this country as 
the u Liverpool coarse sack salt,” the opinion of “ an 
apprenticed packer” to the contrary notwitstanding; 
who no doubt formed his opinion honestly, but rather 
hastily. 
There is much prejudice existing against our domes¬ 
tic salt, which I am in hopes our manufacturers will 
disperse, by making, as they can, a pure aud good article. 
Locust Lane , Fayette Co. Va. G. H. P. 
PROTECTION OF PEACH TREES. 
L. Tucker, Esq. —In the November number, among 
the “ Facts and opinions condensed from various ex¬ 
change papers,” I observed an extract from the Southern 
Planter, in which G. C. Dobson recommends the use of 
tar to preserve the peach and nectarine tree from worms, 
in which he has succeeded without any failure. I have 
the experience of nine years to add to this testimony in 
behalf of tar, when used to the root of the peach tree 
to preserve it from the worm. My method of using the 
tar does not differ except that I apply a bandage of mus¬ 
lin to keep the tar in its place, and more effectually to 
keep the insect from the trees. I have restored worm- 
bitten trees, that bled profusely, to a sound bark and 
abundant fruitfulness, and that now, at the age of eleven 
or twelve years, are thriving trees. 
My experiments to discover the remedy for the “yel¬ 
lows” have partially failed, owing, I believe, to hav¬ 
ing blended the “ yellows” and the effects of the peach 
worm together. I look now to chemistry to give a clue 
to the matter. 
Analyzation of a healthy tree and of a portion of the 
soil in which it grew, compared with the elements of a 
fatal case of the “yellows,” and of the soil in which it 
perished, may give us a hint of something that art can 
supply, to cure the disease, or prevent its occurrence. 
I would be much obliged to any of your chemical 
correspondents, who would favor your readers with a 
description of a simple apparatus, for conducting analy¬ 
ses of the most common earths, alkalies, and minerals, 
with the various tests, and mode of application. The 
advantage w ould be great over our present state of infor¬ 
mation. If every farmer could ascertain what propor¬ 
tion of lime, magnesia, potash, &c., were contained in 
each of his fields, and how much magnesia, &c., if any, 
in the lime he buys. Andrew Bush, M. D. 
E. Coventry , Chester Co ., Pa. 
BUTTER-WORKER. 
In the Cultivator, new series, vol. 1, p. 340, the Edi¬ 
tor noticed a Butter-Worker exhibited at Worcester 
Mass. I wrote there, requesting a more particular de* 
scription of it, in hopes thereby, to improve upon the 
one that I had previously begun to make on a similar 
principle; but as I was not favored with a reply, mine 
was finished without having the desired advantage of a 
pattern to work from. It however operates satisfacto¬ 
rily. I will endeavor to describe the parts, and can 
venture to recommend it as preferable to the usual mode 
by a hand ladle, particularly in cool weather. 
Fig. 00. 
A, fluted roller, 24 inches long, 8 inches in diameter 
at handle, tapering to 2 inches at the shank; 16 flutes 
or creases, worked to an edge so deep as to make the 
inside of the flutes,a right angle and running out to the 
surface of the shank. 
Fig. 00. 
B, handle; straight, ?-§ inches long, 2 in diameter 
C, shank; 5 inches long, l|in diameter. 
D, ball; 2 inches in diameter. 
E, socket block, made 
of two pieces, each 34 
by If inches, shouldered 
to rest on the top of table, 
passing through, secured 
by a key wedge through 
both parts, length so as 
to bring the bottom of 
the roller fair upon the 
block. 
F, socket turned into 
the block, one half the 
socket in each part. 4 
inches from the top, to 
enclose and confine the 
ball, which should, how¬ 
ever work freely. 
G, table, inclined. 
H, wedge-key, to secure the socket block firmly to 
the table. 
I, marble block, 24 inches square; around it a guttei 
cut in the table to receive the buttermilk, and conduct 
it to a central point, where it can pass off in one 
stream. 
E E 
