Cheshire, in 1746, published a work entitled "Brine Salt Improved," in which he says, 'brie salt hath evermore two main defects, flakeyness and softness; and that to remedy these imperfections, he tried alum, which fully answered every thing he proposed; for it restored the salt to its natural cubical shoot, and gave it a proper hardness, nor had it any bad effect whatever." (p. 13.) His method received the attention of the British Parliament. (Commons Journal, vol. 28, p. 435.) In 1750 an official certificate was made at the British Admiralty office that "in the opinion of the commissioners of the admiralty, Mr. Lowndes' salt equalled or excelled the French bay salt* for domestic uses and for curing beef and pork for the navy;" and in 1759, "that 41,250 bushels of brine salt made after Mr. Lowndes' method had been used for curing beef and pork for his Majesty's navy in the years 1754, 1755, 1756, 1757 and 1758, and that such salt had been found to answer for curing beef and pork for the navy as well as French bay salt." (1) Holland in his survey of Cheshire says that all the workmen he has consulted agree that it produces remarkable effects on the quality of salt. p. 61. The fact is also stated in Dr. L. C. Beck's Annual Report on the Natural History of New-York for 1840. p. 22. Some boilers at this time seem to be aware of its properties. The expense attending its use is very trifling. The cost of a pound is about three cents, and this quantity has been found amply sufficient for one hundred bushels of salt. (1) NOTE. Dr. Brownrigg, in his " Art of making Salt," published in 1748, says, "the British white salt is not so proper as several kinds of bay salt for curing fish, and such flesh meats as are intended for sea provisions, or for exportation into hot countries. So that for these purposes we are obliged, either wholly or in part, to use bay salt, which we purchase in France, Spain and other foreign countries." But for many years past, the large grained Cheshire salt only has been used in packing provisions for the British navy. (Holland's survey of Cheshire, p. 70.) • Bay Salt is salt made from sea water, or from salt springs by the heat of the sun. † Boiled salt. For removing any impurities which may be floating in the brine the method generally adopted in foreign countries where boiled salt is made, is to add to it before it commences boiling, a little white of egg, blood, solution of glue or other similar animal matter. When the brine commences boiling, this coagulates and rises to the surface bringing with it any oxide of iron, sulphate or carbonate of lime or other impurity, suspended in the liquid. The scum being removed, the brine is left clear and colorless. The experiment has been tried repeatedly with the Onondaga brines the past season, a solution of glue being the substance used. For removing oxide of iron it answers admirably; and although its constant use would probably be impracticable, with the present arrangement of kettles, it will be found advantageous for cleansing salt which is discolored by rusty kettles. An ounce of glue is sufficient to raise the scum of ten or fifteen kettles. In saturated brines, this process is substituted for panning. But in the Onondaga brines the strongest of which contains only eighteen per cent of salt (saturated brine contains twenty six per cent) it cannot be so used, as is evident from the fact that the average weight of the pannings from about sixty gallons of brine is one pound ten ounces, while that of the skimmings from the same quantity is thirteen ounces; half as much. 6. Various other points connected with the manufacture have also been examined, but no results have been reached which are of the definite character demanded in a report of this nature. The interests involved are so large that no change should be generally made which partakes at all of the nature of an experiment. This is particularly true of the manufacture of coarse or solar salt. It has been carefully examined; facts relating to it, as far as possible, have been collected, comparisons made with other coarse salt, and its peculiarities noted. But it is now of such good quality, and so low in price that any change in the present well conducted processes should be attempted with extreme caution. And of the bad quality of fine salt which is made, it is gratifying to be able to state that its amount is not large; large enough it is true to materially injure the character of Onondaga salt, but probably the injury to the manufacturer is greater than to the consumer. Indeed the whole of this investigation shows that it costs less to make good salt than to make poor, so that what is for the benefit of the consumer is for the profit of the producer. As a point worthy the attention of manufacturers, I would mention the method of making salt by artificial heat, which is practiced in Europe. It is that of using very large flat iron pans for evaporating the brine, and having them so set that only the bottom which is always covered with brine, is exposed to the fire. It is said that this method is much more economical than that now pursued here; and also that it is most economical when the process goes on slowest and with the gentlest heat, thus making it profitable to avoid the very evils complained of in fine salt. In the use of this method with the fuel, strength and impurities of brine, &c. of this particular locality some trials may be necessary before the best arrangement can be determined on; but it would seem as if the practice which meets the approval of the most experienced and extensive manufacturers in the world should have decided advantages; and the results must abundantly compensate for any judicious expense incurred for this pur pose. Some interesting peculiarities in the manufacture of salt have been shown this season by the apparatus of Mr. S. B. Howd of Syracuse. He takes brine directly from the wells and heats it in closed vessels to the temperature of about 280° without allowing it to boil. (Saturated brine boils at 226° in open vessels.) By this means the impurities are precipitated to an unusual amount, and with proper apparatus are then blown off. The brine thus purified is then forced through valves into the main or steam boiler, there brought to saturation, then it is admitted into open vats or evaporating reservoirs and the salt allowed to form; the further evaporation of the brine being continued by means of the exhaust steam from the engine. The salt made by him is remarkably pure. His improvement is the subject of a patent. In concluding, it affords me great pleasure to acknowledge the kind attentions of the numerous manufacturers who have been consulted in the course of this investigation. All have seemed interested in the improvement of the manufacture, and have been ready to communicate any facts in their possession to facilitate it. To Stephen Smith, Esq., well known as an intelligent manufacturer of solar salt, and to Thomas Spencer, Esq., whose interest in every measure to improve the quality of Onondaga salt, is known to all, I am particularly indebted for many valuable facts and suggestions. To the va rious officers of the State engaged on the reservation, my thanks are also due, especially to M. Gilbert, deputy superintendent, and to J. Van Hoosen, deputy inspector at Syracuse, who have spent much time in collecting and forwarding to me specimens for examination. But to yourself, my acknowledgments are specially due for opportunities to obtain every desired information relating to salt and its manufacture, and for making trials on a manufacturing scale, so that any improvements to be carried out, might be thoroughly understood, and explicit directions for their successful application given at the outset. Hoping that the facts and suggestions of the above report may meet your approval, and may be useful, they are respectfully submitted by Your obedient serv't, GEORGE H. COOK. Albany, N. Y., Dec. 31, 1850. |