East Saginaw courier. (East Saginaw, Mich.) 1859-18??, 1862-06-10
sulph. Mag and soda, O,64

Among these and others not noted,
will be found specimens containing more
impurities than the Saginaw salt, which
are yet known to be good. In summing
up the whole question, Prof. Cook re.
marks, can examination of tho prece
ding analyses cannot fail to lead to the
conclusion that tho excellence Of com
mon salt as to its adaptation to particular
purposes in the popular estimation has
no connection with It's frecness from i'm
puri,ies for some Of the specimens in
the above table, which are very impure,
have high reputation for their presery'
alive properties, while on the contrary
there are others which are almost abso.
lutely pure, and yet are not specially
sought after" In his report of 1851,
he says, "if salt of an inferior quality is
made, it is the fault Of the manufactur
err and not Of the brine. The salt from
sea water has the highest reputation of
any in the market; and yet it will be
observed that both the water and the
the bittcrn of it are highly charged
with impurities"
On this subject, Prof Porter, chemist
Of the New York State Agricultural
Society remarks, a chemical analysis
alone may not unlikely mislead us IN
determining the value of salt, and at
least partially account for the fact, that
salts having the same or nearly the same
chemical composition, but differing in
tho condition and appearances of their
particles, are not equally esteemed by
practical men of good Judgment and
large experience"
We have quoted the above remarks
at some length, to show that if we fail
in the production of pure article of
salt in the Saginaw Valley, the fault will
be "not in our stars, but in ourselves. F"
Analysis, and mere than that, general
and successful use of salt made on the
river for the past two years, demonstrate
that the brine is capable of yielding an
article Of approved quality, and the nu-
mcrous certificates Of the East Sagi.
raw Co., are evidence that consumers
Of experience and judgment deem it IN.
commonly successful and safe as pre-
sentative agent 1t would seem to be
so obviously for the interests Of al! pro-
ducers to use every eXertion to improve
the quality of the product, and cstab
lish uniformity, as to need no comment
But the experience of Onondaga, state ]
in the circular, shows that something
more is required to secure this resul;
They say, previous to the organization
Of the company, the dairy salt of Onon
daga was made by many different man.
ufacturers, each Of Hhom was Of course
interested in making an article that
could be offered at the least price and
that would yield the largest profit
The brand or name Of an article made
| by a manufacturer who intended to
produce really good e,and was am
bilious of reputation, was of no value
so long as Interested aud less scrupu-
lous competitors could put mp an inferi.
or article in the same general style aud
sell it in market under the same general
name This experience Of sixty years
should be of great weight to us. Most
of us, who are engaging in the business,
have small experience, and while
motives and intention may DO correct,
Judgment may DO defective Our pro
duct will stand or fall as a whole. "Sag.
nav salt will be the broad title under
which the brands of all producers will
be received in the large markets, and a
future Of one brand will affect the
whole.
The views above stated have been
presented heretofore to some of the
manufacturers, for the purpose of urg.
ing the adoption of some system of in.
spcction, but the constantly increasing
manufacture induced them to defer act.
ing until a union of interests could be
obtained 1t is question of great
moment, and demands early attention,
how we can otherwise, than by an IN.
spection system, establish a character of
uniform excellence to all salt going into
market as Saginaw manufacture.
Ii may lie profitable to rccur to this
subject again, aud also to consider the
question of unity Of interest, SO far as
the expense of selling and restriction Of
/ o.o