these waters under the stimulating temptation of the great rich 
whale reveling in those seas. The premium on marine risks is 
much lower than on any other coast; the ocean tides are sub¬ 
ject to great variations, and in Cook’s Inlet, which resembles 
the Bay of Bundy in many physical aspects, the Spring tides 
ebb and flow nearly forty feet. This physical arrangement af¬ 
fords timely opportunities for repairing, cleaning and painting 
vessels. 
Salt. The great Pacific Ocean, though much colder than the 
Atlantic, yet contains strong saline properties. The waters 
washing the southern coast of California are prolific in salt, 
vast quantities are gathered on the islands in the Santa Barbara 
channel. The rocky ledges margining those islands are covered 
with strong salt formed by solar evaporation; the people re¬ 
siding along those shores gather up sufficient quantities yearly 
to satisfy their domestic wants. The lagoons fringing the bay 
of San Francisco produce considerable salt, which is diluted 
with lime and alkali. The waters of Puget Sound, though con¬ 
stantly tempered Avith fresh streams from the mountains, yield 
clean salt; the writer manufactured some by solar evaporation, 
and produced a pure white article. The cheapness of lumber, the 
low, level sandspits and clear, bracing north-west winds in that 
sunny valley renders the manufacture of salt a paying industry. 
On our recent journey from the Pacific we examined several 
samples of salt made from the waters of Salt Lake in Utah. 
The dryness of the atmosphere and the powerful heat of the 
sun’s rays in that region, fringes the lake shores with large 
quantities of salt. The samples exhibited to us Avere white, 
clean and sweet, and resembled Cadiz salt. This valuable 
article has been subjected to severe chemical tests at Vassar 
College, New York, and, as compared with the celebrated salt 
from Turk’s Island, presents the following results : 
TURK’S ISLAND. 
SALT LAKE. 
Pure Salt, or Chlo. of Sodium, 
96.76 
Pure Salt, or Chlo. of Sodium, 
97.76 
Chlo. of Magnesia, 
.14 
Chlo. of Magnesia, 
.60 
Sulphate of Magnesia, 
.64 
Sixlphate of Magnesia, 
.OS 
“ Lime, 
1.56 
“ Lime, 
1.03 
Water, 
.96 
AVater, 
1.28 
This scientific analysis establishes the superiority of the Salt 
Lake salt; it may be produced by natural process to any extent. 
This is by far the best article we have seen in any country, and 
avc do most earnestly recommend the manufacture of it to prac- 
7 
