Edwardsville spectator. [volume] (Edwardsville, Ill.) 1819-1826, 1820-11-07

Western Country, does nor an8yer as
freSerUatiue O Beef and Pork.
Mr.. SKINNER,
A tour through the Western Country,
led me into an inquiry of the causes
why the salt made there, would not
answer as a preservative of provisions.
1t is well known, that the meat sailed on
the Ohio, and sent to New Orleans, after
short exposure to that climate, be-
comes either tainted, or totally unfit for
use unless repacked; and the cause as
signed therefor, is either the impurity of
the salt with which it is packed, or want
OF strength in the salt itsef.--For all
culinary and domestic purposes, the salt
made IN the west answers every purpose;
and probably the high prices obtained
tor that article, have caused the maLcrs
to feel Indifferent to improvement, as a
ready sale is always obtained for that
which is offered. If this be the case,
which l believe to be so, would not the
value be enhanced if it were so prepared,
as to be an effective condiment for pro-
provisions ? The advantages therefrom
would not only be an increased price OF
the salt, but the western people would
be enabled TO send their produce to mar
ket in cheaper and less laborious man
ner, than driving their cattle to the Eas-
tern states. Those who are acquainted
with the subject will admit, that the beef
and pork raised in Ohio and Kentucky,
are superior TO that raised in the Eastern
states, which indeed is obvious, and as
long as the soil is more productive and
the sustenance of animals more easily
procured, must be the case.
After some inquiry, l am induced to
believe, that the cause may fairly be at
tributed to the manner in which the salt
is prepared, and this opinion is strength
ened by comparison of the process
adopted by other nations with those of
our Western Brethren.
Some years ago the salt used for the
preservation of provisions for the Navy
OF Great Britain was imported, although
1t Is well known that few countries
abound more with that article. and after
much investigation, it was discovered
that the process pursued in the manu-
facture, would not produce salt suita-
bic for preserving provisions in warm
climates, or on long voyages. A differ
ent method has since been adopted,
which has proved successful, and British.
salt is now used for those purposes for
which formerly imported salt was re-
CURED.
To preserve provisions, it is absolute
ly requisite that the salt should be OF
large grain, and if in addition to general
experience, if proof thereof were re-
quired, there could not be more de-
cisive one given, than that the only re-
medy used as preservative of the pro-
visions which arrive in the Atlantic ports
from the Western states, is simply re-
packing them with coarse salt--and al
most in every instance the provisions
brought to the Eastern market requires
this procedure, which is attended with
considerable expense. If it be fact
then that fine salt will not answer the
purpose of preserving provisions, it may
be useful to suggest method whereby
proper graduated salt may be pre-
pared, and which is here given in the
words of Mr.. William Henry, a gentle
man eminent for his abilities, and sur
passed by few for his chemical research
es.
"The method now adopted by the
manufacturers of this article, Carge
grained or fishery saIt) to make salt
proper for preserving meat for the Navy
or for long voyages is prepared from
brine, heated from 100 to lilo Fahren.
heit, no perceptible agitation therefore is
produced in the brine, and the slcwness
of the process which lasts from 2 to 8
days, allows the muriate Of soda Cor salt
to form in large and nearly cubical
chrystals, seldom however quite perfect
in their shape. For ordinary domestic
uses, slowed salt is perfectly sufficient
Common salt is adapted to the striking
and sailing of provisions which are moi
intended for sea voyages or warm eli.
mates. For the latter purposes the
large grained or fishery salt is peculiarly
required"
The process of making salt in the
| Western states, is so very different from
the method here given, that it may no
be unreasonable to suppose that thu
cause of the salt not answering the pur
pose of condiment, arises principal.
from the manner in which it is made
The limits Of this paper will not permi
description of the method of preparing
this article in the west; it is howeve
proper to state, that the fayorite process