, 1885-09-11
SALT.
> LITTLE LIGHT ON THE SUBJECT
or ITS MANUFACTURE.
The Bes, salt Work. In the world Solar
Evaporation of ssa Water
West India and Rock
-WielIeEka


loston Buigetl
@Sait Is such n common thing. " said an
importer to a reporter. $50 easily obtained
and so cheap. hat curiosity IL seldom
aroused concerning the details oil its man
ufacturc or the places where II Is found.
A great many take it for granted that
table salt is produced 10y crushing ordi
ma y coarse salt some think. aga n. that
salt OF every desert ton is mined from
the rock. after the manner OF metals.
/ 9th OF these ideas arc erroneous. and
purely imaginnti q They are simply the
result OF guessing at what Poop C do mol
car 10 trouble themselves 10 In uire
after.
erhaps you are willing to throw some
light on the sub ect. " suggested the re
porter.
= inc salt. such as is used in preserving
and iavoriug batter and cheese, for cur
.ng meats a d for the table. is made from
pure rine found in immense quantities
In several parts of the world Probably
the best known salt works are those OF
I hcshirc. near liverpool. and OF syracuse.
In both oil these districts the process Of
manufacture while differing somewhat
In detail. is essentially the samo The
brine. found from 100 to 400 feet below
the surface. is pumped into watts or els.
terms, from which 1t passes by different
Stages into large iron pans Here the
water is evaporated by boiling. and the
crystals OF salt are formed. The re-
siduum is drawn of into moulds, which
are sub ccled to a high temperature in
ovens ,r drying rooms. The cakes are then
crushed. AID the refined product Of all
This manipulation is ready for the bags
and for tne market. Frequently tho salt is
suited after crushing to rid II of the
coarser particles. which arc not easily
soluble
IS the quality Of the products hero
and In England OF equa. excellencei"
The Lnglish salt is undoubtedly SUI
perlor 10 the American. They seem to
exercise more care in their work on the
other side. and turn out ali article that
ri, es better satisfaction and when tell
you thai the receipts OF j nglish iine salt
ut the p 1T Of ew York aloe, in 1851.
were not less han 100. 90 sa ks. or ~
700 tons. You can form All estimate Of the
popularity Of the foreign article in this
cuuutry.
How is coarse salt nader
"hy the solar eyap ration of sea water.
The y aces chosen for It's production arc
selected On account Of the exlraurdinary
sail c strength OF the wnter there Tins
extreme salt ess had been observed in the
A. est indies and along the coas AID about
Inc l>lniltHh Ol lAt 1lCAllCllAutdus nt
water IS ~uiiove-i to run iato shallow ponds
direct from the ocean, and when G proper
depth has been obtaiied 6 morally two or
three tert, the entrance 10 tue pc d is
closed and the water is evap, rated by
the sun apd winds. aud II dep ST Of SAT- Is
left. II requ.r,s about fOur months 10
evaporate three feet of water. Tie salt
is ihei gathered into piles ready for de-
iver,. Its quality depe DIS almost en-
TREY upon the caprices Of nature \ dry
aid windy season will produce arge and
hard or sta 8. the most desirable charac-
~terislics Of Goa Sc salt. wni If little wind
blows the salt is nc grained and poor.
The West India salts are from Turk g
isiand. / aged island. St Martin 5 and
Curacoa. Trapani. Torrevie n Iadiz and
Lisbon each furnish salt OF d tferent
grades and quality. There Is still an
otaer kind II sa I, called rock ealt The
name describes it. is found in Austria.
ussia. Algeria, Ireland, auto DominsO I.
England AMI ouis ann. In WieAc ka.
nstria. the rock sa I is a~lsolulel pure.
an anal sis Of it showing 10 parts of
I'll bride Of sodium. The Louisiana salt
- a % clear and pure. containing as it
does ~. 90 or cent of thloride of So
dium
o we compete with foreigners in the
50 called Z, arse salts. q"
not 10 an ap Zee able extent syria
cuse does turn ont solar salt Of ditfe ent
grades. corresponding in some d'gree
with hat OF Turk island. but compe-
tition Is so insignificant that it an hardly
be sa d Ia exist
is salt put to many uses not com
monty kn WA"
1t would be imposs BILE for me to emu
mernie Il tenth part of them We put line
salt in our batter and cheese. pre-. CRYING
Il d ayoring them. with turac a. II
,iartin u ii other heavy grained salts
that d ssolve sl.w.y. we acA meals for
export. We freeze ice cream with Turk 5
Is and and salt our car tracks with is
bon or adiz. The household uses fol-
salt need not be me Ito ed in detail The
tnesl salt enters into the preparation Of
chewin tobacco. salt imparts u CRATE
ful avor to nearly G. erything we eat
" ithout salt everything is insi id. We
have %scriptural assurance that salt is good
and even llato is enthusiastic over il
when no fays Ia the Him u.s. = alt.
VIII CHI harmonllei so we'll In the combina
ions of the palate. and is, as the law ties
titles. a substance dear TO the gods "
Itob InVer.ofIt. Inront.