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r
AN
ACCOUNT
ft
OF THE
SALT SPRINGS AT SALINA,
# © IN
ONONDAGA COUNTS, STATE OF NEW-YORK ;
WITS A
I
ChrmCcal EjramCtfatCon
OF THE
WATER AND OF SEVERAL VARIETIES OF SALT
XANUFACTUBSD AT SAUNA AND SYRACUSE.
BY LEWIS C. BECK, M. D.
ralogy, be. in the Rerusola
^Albany Institute, be. 8ic.
]'rer«Mor of Botany, Bfintfalogy, be. in the Remsolaer School, Member
oftliiAl
- . • » ■_ ••
J^EW'YORKr
l*RI^TED Br J. SEYMOUR, JOH>*-.ST.
1826.
r ■ •
%.
•
« »•
• •
• * * • •
t •
• • •
• » • •
> y
o
I 6^1
TO THE HONOIJBABLB
STEPHEN VAN RENSSELAER,
WITH
SENTIMENTS OF THE HIGHEST RESPECT
FOR
HIS CHARACTER AND DISTINGUISHED EXERTIONS
TO
§
THK
FOLLOWING PAGES ABE INSCRIBED,
BT
THE AUTHOR.
99588
^9m
am^mm
Notice.
The following Account of the Salt Springs at Salina was originally pub-
lished in No. 18 of (he New-York Medical and Physical Journal, edited
by Drs. John B. Beck, Peixotto, and Bell.
AN ACCOUNT. &c.
The Salt Springs at Salina, whether considered as a source
of revenue to the State, or of wealth to its inhabitants, are
deserving of the highest consideration. It is very desirable,
therefore, that we should possess the most accurate informa-
tion concerning their chemical composition and their geologi-
cal relations, as well as those artificial causes which afiect
either the quality or the quantity of the salt which they pro-
duce. Their origin should also be inquired into, with all the
lights that can be affi>rded by experiment and observation.
This indeed appears to me to be the most important object
embraced in such a course of investigation. If the facts
which have already come to our knowledge, are such as to
lead to the belief that these springs are formed by the solution
of rock salt, the State, as well as individuals, might with less
risk incur the expenses attendant upon a search for this useful
mineral. But if on the other hand, these facts go to disprove
the existence of rock salt, all these subterraneous explora-
tions may, at least for the present, be suspended.
^
It occnrred to me that an examination of the Salt Springs,
embracing the above objects, but more particularly tbeir
chemical composition, tvould prove of general interest ; and
the more so, as the notices of them hitherto published are so
extremely imperfect and on satisfactory. To effect this pur-
pose I have several times visited these springs ; made pre-
liminary experiments upon the spot, and completed the
analyses upon my return. I have as much as possible studied
accuracy and precision, and have seldom depended upon the
bare assertions of others. Much assistance, however, has
been derived from the papers heretofore published, on the
sail springs and manufactories of Salina, and from various
reports made upon these subjects to the Legislature of our
State. Among the most valuable of these are, "A memoir on
the Onondaga Salt Springs, and the Salt Manufactories in
the States of New-York," by the late Dr. Benjamin Dewitt.*
Manuscript reports (o the Legislature by Drs. Noyes and
T. Romeyn Beck ;f and, " An Essay on Salt," by Dr. Jere-
miah Van Rensselaer.
* TraDGBctions of tbe Society for the promotioii of Agricnltare and the
Arte, vol. I. p. 20B.
f Tlic commutiicatioQ of Dr, T. B. Beck, was made in answer tosnndrf
queries of a committee appoiDteil by the Legislature of 1831, of wbicb
Simeon Ford, Esq. the present euperintendant of the Slate works at Salina,
mu chairman. This g^cnllemaa carries inlo his oSice, a scienlific and
practical knowledge of the aubjecta conoecled with the manufacture of
this important article, which most be productive of very heoeficial reaultfl.
The answers to these queries contain a very comprehensive view of the
melliods of manufactore pursued in foreign countries, and many useful sug-
Description of the Springs,
Tlie Salt Springs which I am about to notice, are situated
in the State of New-York, at the head of Onondaga Lake,
in the county of the same name, about one hundred and
thirty miles west of Albany.
This lake is about six miles in length, and one mile in
I iridth, and although surrounded on every side by the strong-
I est salt springs, its water is perfectly fresh in every part of
I hs surface. The brine being specifically heavier than the
[ &esh water, falls to the bottom, and can be obtained from
k ibence by sinking a closed bottle, and then withdrawing the
lieork.
~Tbe borders of Onondaga Lake are usually marshy, and
L sometimes quite heavily timbered. At Salina, the marsh ie
f of considerable extent, and many plants are observed to grotf
:, which are also found ia the salt marshes on the sea
' coast, and not elsewhere ; as Salicortiia htrbacea L. Salsota
salsa, Mx. fyc. This fact appears to strengthen the opinion
adopted by Decandolle and others, that vegetation is in every
case the product of the joint influence of temperature, soil,
and the particular composition of the moisture of the earth.*
Upon the theory of Lioneus, thai all plants have descended
from a few parent stocks, and that they have been distributed
geatjons, the recent adoption of which has bad the effect of ^really im-
provmg Iheiualitjof Ifae Onoadaga salt.
* Elements of the philoaopby of plants by DecnndoUe and Sprengel,
,' p. 3B3.
tVoin one point on the surface or the earth to all its parts,
we should be at a loss lo account for the existence of these
plantB in siinations so remote from each other, when they do
not flourish at any intermediate points.
Among the vegetable productions with which this region
abounds, I noticed a rare species of Ranunculus, R. cymba-
laria of Pursh, and which is characteriied as follows : — Root
perennial. Stem filiforcu, creeping, sending out roots at the
Joipts. Ittaves on long [>etioles, somewhat reniform, obtusely
5-toothed, cordate at base. Peduncle radical, 4 to 6 inches
high, solitary, 2 — 5 flowered. Floit-ers pale yellow, small.
Petals linear. Fruit oblong. Flowers in July.
It is in the marsh just noticed, that the most valuable salt
springs are found. Those which are most strongly impreg-
nated are at Salina, althougli Inferior ones are quite nume-
rous in various parts of ttie marsh. They issue from the
black soil of which it Is composed, by small orifices, and at
the distance of a few feet from the surface. Reservoirs are
constructed at different places near these springs for the con-
venience of the manufacturers; and from these, by the agen-
cy of pumps, the water is condin'ted through pipes to those
wsrkB which are at a distance from them.
Geological Situation.
The surface of the valley of the Onondaga, is several feet
below the level of the adjacent plains. The first three or
four feet consist of a black mud, which is very soft, and is
made up for the most part of decayed vegetable matter. Be-
low this is a stratum of earthy marl, from three to twelve feet
Jn thickness, and containing several interesting organic relics,
chiefly shells ; of which 1 collected the following, viz.
Cyclas postumia, Helix perspectiva, Say.
Planorbis trivolvis, Helix tridentata,
Planorbis bicarinatus, Helix thyroideus,
Planorbis campanulatus. Helix abolabris,
Melania virginica, Unio ventricosus,
together with a new species of Paludina, which had been pre-
viously discovered by my friend Mr. James Eights, and
which will be noticed elsewhere.
A specimen of this marl yielded, upon a careful analysis,
the following results in one hundred grains.
Carbonate of Lime - - 83 grs.
Silex 10
Alumine - - - - 7
100
Every where imbedded in the marl are to be seen nodules,
masses, and even continuous strata of indurated clay, con-
taining fragments of decayed or charred wood. It is often so
B
10
solid as to present the appearance of a rock formation, and
below the marl it alternates with layers of quirksand, and
coniinues, according to Mr. Byington.to the depth of eighteen
feet.* After tliis we reach a conglomerate, composed of
rounded pebbles from one to two inches in diameter. It is
probable that this continues for some distance, although it
has hitherto been explored but five or six feel.
According to Professor Eaton, the saliferous rock forms
the floor of all the salt springs of ihe canal district. This
rock is about 150 miles in length, and something more than
twenty miles in breadih on an average, extending from near
Little Falls, to the west end of Lake Ontario. It descends
like an inclined plane to the Genesee River, where it is about
two hundred and fifty feei lower than at the ridge between
Little Falls and Utica, where it crosses out and lerminates.f
Before leaving this part of my memoir, 1 should notice a
remark which I find in Dr. Van Rensselaer's Essay on Salt.
It is, that " abundance of g'ypsum has been found associaied
with the salt in the same manner as has been observed in
£urope."f Observation has not satisfied me of the correct-
ness of this assertion. Indeed, as Mr. Eaton remarks, gyp-
sum is never associated with the salt formation in the canal
district. " I am aware," says he, " that it has often been as-
* Document B. accaiiipa.Dfiog the report of Ike Commlasioners ap-
poioted to perform certain duties relative lo Ihe salt springs in the couq^
6f Ooondaga, made to the Legislature March ISth, 1835.
t Geological and AgriculluraL Sorrcf of the district adjoining the Erie
Canal. Parti, p. 103—4.
t Essa; on Salt, p. 31.
11
serted, that gypsum and salt are two constant associates in
the State of Nevr-Yorli. But there are certainly three dis-
tinct strata, including the iron formation, between those which
contain the gypsum and the salt where they approach the
nearest, between Oneida Lake and Genesee River/' ^
Origin of the Springs.
Several theories have been suggested to explain the origin
of salt springs. By some it is maintained that they proceed
from strata, which absorbed the salt waters of the ocean
while they stood over the earth. While these waters have
been gradually draining down into the lowest cavity, what is
left would become less dilute ; and as it would constantly
increase in saltness, the brine in some places would be brought
to the strength necessary for crystallization, and hence rock
salt would be formed. According to this theory, solutions
of rock salt are not admitted for the supply of these springs,
which last is the commonly received opinion with regard to
their formation. This opinion receives great support from
the fact, that brine springs are usually found reposing upon
strata of rock salt. In our state, however, no rock salt has
hitherto been discovered ; and from the fact, that the sali-
ferous rock has been accurately examined to a great depth,
* Canal Surrey, p. 113.
Mr. Eaton is led to infer that it does not exist. He suggests
the idea, that this rock and some of the overlaying strata
contain the elementary materials, and " that the brine springs
are the daily productions of Nature's laboratory."* This
I observe is also the theory of M. Palrin, who supposes that
salt is daily formed in the rocks or springs. The Chevalier
de Bray, in his "Voyage en Tyrol," is of Patrin's opinion,
and cites the numerous abandoned galleries which are nar-
rowed by the efflorescence ofsalt.f For the purpose of test-
ing the correctness of this theory, so far as it relates to the
springs at Salina, I have analyzed specimens of the saliferous
rock from ditferent localities, and in none have I been able to
detect the elementary materials of muriate of soda. Other
considerations appear to nae to render such a supposition
altogether improbable. 1st. The saliferous rock is found in
various parts of the United States unaccompanied by salt
springs. 2d. If this rock contained the elementary materials
of muriate of soda, in such proportion as to form these brine
springs, we should every where, or at least occasionally, see
it covered with crystals of this salt ; but this is not the case.
3d. If the saliferous rock contains muriate of soda, or its
elements, it has been incorrectly described by all our writers
* Canal Survey, p. 109.
f Hineralogie apptiquee aux arts, par C. P. Brard. tdI I. For extracts
from tbis work, I am imlebted to Dr. Deka; of New- York, a gentleman
\re\] known la llie scientlliu irorld. I ba?e derived mucb assistitDce in tbe
present undertakingp, from a perusal of bis maou9cript cojleclion of
" Facte and Obeerrationa drawn from various writers on tbe Bobject of
6Jt"
1
13
on geology, who assert that it consists essentially of siliceous
particles, united by an argillaceous cement.
Is it not more rational to refer the origin of these springs
to a stratum of rock salt f The circumstance of its not having
been heretofore discovered, although several strata below the
saliferous are exposed on the canal route, is, in my opinion,
no argument against its existence ; for it may be, and no
doubt is, confined in its locality to the vicinity of the ^rings.
The question is far from being settled ; but of all the theories
which have been suggested, the latter appears^ to me the most
plausible. And if the facts which we possess are not yet suffi*-
cient to prove its correctness, it is at least free from those
objections which bear with so much force upon all the other
explanations which have been attempted.
Chemical examination of the brine.
This was conducted with a view,
1st, to ascertain the nature of its ingredients; and,
2d, to determine the proportions of these ingredients, and
their combinations.
To fulfil the first intention, the following experiments were
tried either at the springs or upon portions of the water ob-
tained from thence, after, having been carefully sealed up in
bottles.
14
■ Infusion of litmus was reddened when poured into brine
recently taken from the spring, but this effect was notproduced
when it was gently boiled, or wlien it had been exposed for
son\e time to the air. Hence I inferred the presence of free
carbonic acid. This is moreover evident by the bubbles which
rise to the surface of the water, at which the gas can be col-
lected into receivers and submitted to experiment. It is formed
at the bottom of the spring, and passes through the water,
but as Dr. De Witt correctly remarks, " does not appear to
incorporate with it, or at least not in any perceptible degree ;
for the brine has none of that sparkling brightness, nor the
pungent odour, so characteristic of carbonated waters." On
this account I made no eAperiments to ascertain its quantity.
11. As the above trial also satisfied me that no other un-
combined acid existed in the brine, 1 was next desirous to
test the presence of alkal ies. For this purpose papers stained
with the infusion of turmeric were suffered to continue for
some hours in a portion of the brine ; their intense yellow
colour was not in the least allected. But upon the addition
of a minute quantity of either of the alkalies, it instantly
changed to a reddish brown.
III. Tincture of nut-galls and prussiate of potash were
added to different portions of brine, without being followed
by any change of colour. These tests would have satisfied
me that no iron was contained in ihe water, had I not observed
that Dr. Noyes, in his analysis, slates oxide of iron to be one
rr
15
of its ingredients.* Although not noticed by any other
«
chemist, I thought it of consequence to make further experi-
ments. As Mr. R. Phillips has ascertained that when iron
is in a state of peroxide, lime prevents the action of the tinc-
ture of nut-galls,f I therefore added to a phial of the brine a
small quantity of oxalic acid, and to the filtered liquor ap-
plied the gall-test after the manner adopted by Klaproth in
bis analysis of Carlsbad water, as follows : A slice of the
gall-nut was suspended by a silken thread in the brine, and
sufiered to remain for some days, but no dark cloud was to
be observed surrounding this re-agent.
From all these experiments we may safely conclude that
iron forms no part of the brine at salina.
IV. Muriate of barytes produced a white precipitate which
was partly dissolved by muriatic acid ; hence I inferred the
presence of sulphuric and carbonic acids in combination with
alkaline or earthy bases.
* Dr. Noyes estimates forty g^ons, or three hundred and fifty-five
pounds aFoirdupois of brine to produce fifty-six pounds of saline extracts :
of which is
Pure Muriate of Soda 5 1 . 00
Carb. of Lime coloured by Oxide of Iron 0.06^
Sulphate of Lime 2.04
Muriate of Lime 1 . 1 2^
Muriate of Magnesia perhaps.
Van Rensselaer'^s Essay, p. 33.
Is it not probable that the iron, which is here credited to the brine, was
derived from the kettle in which the analysis was conducted ?
* Analysis of Bath waters. — Phil, Mag, Ab. 24. p. 349.
IG
o. The following experiment proved tliat the carbonic
acid just detected was combined with lime. A glass vessel
full of the brine was boiled for some minutes ; a precipitate
fell down, a part of which when dried, dissolved with efferves-
cence in dilute muriatic acid, and this dilute solution gave a
copious precipitate upon the addition of oxalate of ammonia.
V. Nitrate of silver afforded a very copious white precipi-
tate, indicating the presence of a large proportion of muriatic
VI. Oxalate of ammonia instantly produced a dense white
cloud, proving the existence of lirae.
VII. To a fresh portion of brine freed of its lime and sul-
phuric acid by oxalate of ammonia and muriate of barytes,
was added phosphate of soda and carbonate of ammonia ; a
precipitate was immediately produced, proving the presence
of magnesia.
Several other experiments were tried with a view of ascer-
taining completely all tlie ingredients of the brine, but they
led to no further discoveries, and it is therefore unnecessary
to detail them.* As it is however stated, by Dr. McNevin,
tiiat potash exists in this water, and ibat the sulphuric acid,
instead of being united with bme, is in combination with that
* It beiog perfectly well known (bat soda is one of the conatitueats of
Uie brine, U nu needleM to prore it b; expeiimenl in this place.
17
alkali,* it may be proper to detail the experiments wliicli
Eatisfifd me that the assertion was unfounded. This was in-
deed rendered sulHciently improbable by tiie fact (bat sulphate
of potash i^ so easily decomposed by the muriates of lime and
magnesia, both of which are allowed to exist in the Saiina
water. The occurrence of ibis salt in mineral waters is more-
over extremely rare, and I can find no mention of it in any of
the tables of their composition which I bave examined. But
to proceed to ihe experiments.
a. To a lest glass filled with brine, somewhat concentrated
by evaporation, tartaric acid was added in considerable
quantity. It remained for some time without producing the
least change. But when the acid was added lo distilled
water, holding in solution a minute portion of sulphate of
potash, a crystalline salt (the supertartrife of potash) imme-
diately collected and fell to the bottom of the glass. The
same result was also produced upon the addition of sulphate
of potash and the acid to the brine.
* The folloin'n^ a.re the reaulls of Dr. McNevin^ analjaia as quoted in
Ibe 3nd volume of Ihe New-Tork Medical and Physical Journal, p. 515.
" Sulphate orPoIassa 3,525.
Muriate ofLime 2.2fi9.
Muriate of Magnesia 9.013.
Muriate of Soda 93.1S4.
100.000."
The processes by irhicb these results were obtained, hnve not, to mj
knowledg-e, been published; neither are we made acquainted with tbe
precise locality of the spring whence Ihe water was procured.
IB
0- Muriate of platma was dropped into a fresh portion oi
the brine, and allowed to lemaln for some time, but it gave
no precipitate. This, when perfectly neutral, is one of the
most delicate tests of the presence of potash, and ihe orange-
coloured precipitate whicli it produces, completely distin-
guishes the salts of potash from those of soda.
c. Thinking it possible that some of the other ingredients
of Ihe brine might aBect ihe power of the above tests, the
method recommentled by Dr. Thomson was pursued.* A
measure full of the water was evaporated to about one half,
and lime-water added as long as it aiforded any precipitate.
The liquid, after filtration, was again concentrated by evapo-
ration, and treated with alcohol, and after another filtration,
with oxalic acid, carefully added to avoid excess. The water
thus freed of earthy sails was mixed with acetate of time, but
no precipitate appeared either before or after the addition of
alcohol, which was a suflicient proof of the absence of both
the sulphate of potash and of soda. A portion of the purified
liqaor was also tested with the muriate of platina, but no pre*
CLpitale followed.
These experiments are, m my opinion, sufficient to prove
that sulphate of potash does not exist in this water ; it will
liereaAer be made evident that the sulphuric acid is combined
with lime.
I had therefore ascertained that the following substances
were contained in the water under examination, vh.
* Thomson's Chemistry, vol. iii. p. 1P2.
19
Carbonic Acid, (free and combined.)
Muriatic Acid.
Sulphuric Acid.
Lime.
Magnesia.
Soda (of course.)
The second object of inquiry was to determine the propor-
tions of these ingredients, and the manner in which they were
combined. Two methods of analysis were suggested. 1st,
to separate the different substances by various solvents ; and,
2d, to determine by precipitants the weights of acidis and
bases present in the water — to suppose these united in such a
manner that they shall form the most soluble salts. These
salts, according to Dr. Murray, will constitute the true saline
constituents of the water under examination.* But the
latter method has been found objectionable in many instances,
and although on the whole preferable to the former, I did not
adopt it altogether.f The course which I pursued was
1st, To determine by precipitants the amount of acids and
* Dr. Murray Trans. Royal Soc. Ed in. vol. viii. p. 205.
f Thenard, after detailing the methods of analysis by various solvents
and that of Dr. Murray, remarks —
*^ La methode de M. Murray est bonne, sans doute ; mais je ne la crois
pas meilleure que V autre : en effet, celle-ci prcsenle tons les avantagea
de celle de M. Murray, puis-qu^elle permet de connaitre isolcment let
quantites de bases et d' acides ; elle est m^me plus generale en cc qu^olle
ne soofTre point d' exception." — Traite de Chimin, iv. 1 70.
bases ; and, 2d, To determine, by distinct sets of experiments,
llie manner in which these were combined.
The Bpecific gravity of the brine under examination, was
found to be 1.108; whicli, according to the formula of Mr.
Kirwan, wonid give 101.2 saline contents in 1000 parts of
water, or 15. i in 100 parts. In the present instance this pro-
ved nearly correct ; for,
A measure of the water, weighing 1000 grains, was evapo-
rated down with much care to dryness ; the residuum beiug
well dried, weighed 1 55. This served as a standard by which
to compare the succeeding results.
To the same quantity of water, after being somewhat con-
centrated by evaporation, muriate of barytes was cautiously
added until it no longer yielded a precipitate. The precipi-
tate was washed until the water gave no cloudiness with ni-
trate of silver ; it was then dried at a low heat, and found to
weigh 10.75. The addition of muriatic acid caused an effer-
vescence, and dissolved a part of the prccipiiate, denoting the
presence of carbonate of barytes. Tiie whole was again
washed and dried at the same temperature as before, and
upon weighing it, was found to have lost 3.50. This loss may
be estimated as the amount of carbonate of barytes, and is
equivalent to 0.77 carbonic acid. 7.25 sulphate of barytes is
equivalent to 2.46 sulphuric acid.
To the filtered solution containing all the washings and
again concentrated, oxalate of ammonia was added, and at
length drop by drop, as long as any precipitate was afforded.
The precipitate consisting of oxalate of lime was repeatedly
washed, then dried and converted into a sulphate, the weight
21
of which, after being sufficiently heated, was 11.00=4.50
lime.
To the water freed of its lime, carbonic and sulphuric
acids, and reduced by evaporation, carbonate of ammonia and
phosphate of soda were added. The triple salt, after being
washed and dried at a low heat, weighed 5.50, which, ac-
cording to Dr. Wollaston, is equivalent to 1.12 magnesia.
Having now ascertained the weight of all the ingredients
except the muriatic acid and soda, the whole of the water
was evaporated to dryness. The residuum, exposed for some
time to a moderate heat, was found to weigh 143., which may
be set down as muriate of soda =75. soda.
To ascertain the whole quantity of muriatic acid in a giv^n
weight of brine, 100 grains somewhat reduced as before, were
mixed with nitrate of silver until precipitation ceased. The
chloride washed, dried and heated to a red heat, weighed
37.00, equivalent to 6.92 muriatic acid ; or 69.20 in 1000
grains.
These experiments, therefore, gave me the following re-^
suits, as the constituents in 1000 grains of brine, viz :
Carbonic acid - - - - 0.77
Sulphuric acid .... 2.46
Muriatic acid .... 69.20
Lime - - - . . 4^50
Magnesia - - - . 1.12
Soda 77.00
My nest object was to ascertain the manner in which these
acids and bases were united together in binary compounds.
Carbonic Acid. — Experiment II. satisfied me that tliis acid
was not in combination with soda. That it was not united
with magnesia, was proved by the fact that afipr a portion ol'
the water had been boiled for some lime, muriate of alumine
gave no pieclpitate. It must, therefore, be combined with
lime, and this was moreover proved by the following trial.
A measure of the water was boiled briskly for a few
minutes. A precipitate now fell down, which being washed
and dried, and afterwards siibmitled to the action of muriatic
acid, effervesced and was partly dissolved. Tliig was thrown
into distilled water, which, after filtration, yielded a copious
precipitate with oxalate of ammonia. We cannot doubt,
therefore, that the carbonic acid is combined with lime, and
gives 1.79 carbonate of lime.
Sulphuric ^cid. — Experiment c proved that this acid was
not combined with soda, and the hydro-sutphuret of sirontian
satisfied me that it was not with magnesia. It must, therefore,
be united with lime. But as the existence of this salt is
denied by Dr. McNevin, in his analysis before quoted, and as
Dr. Mun-ay supports the opinion, that in most cases in which
sulphate of lime is given as one of the constituents of mineral
waters, it is formed during the analysis, I was induced to
adopt another method to test the correctness of the inference
which I had drawn. To a measure of the brine about half its
bulk of alcohol, of the specific gravity of .825, was added.
A copious precipitate was produced, which, when freouentiv
23
«
washed to free it from muriate of soda, consisted of sulphate
and carbonate of lime.*
I do not conceive that the most strenuous advocate of the
formula of Dr. Murray, will now object to the existence of sul-
phate of lime in the Salina water, particularly as it has been
shown that the sulphuric acid is not combined with soda or
magnesia, which, with lime, are the only bases present.
Great care was taken in this part of the analysis that the con-
centration should not be carried so far as to render the combi-
nations different from those which originally existed in the
water. Dr. Murray himself recommends, in all analyses of
mineral waters, the previous concentration of the water by
evaporation. " This," says he, " renders the action of the
reagents which we employ more complete and certain." Now
those who have visited the salt works at Salina, Montezuma,
or Syracuse, but especially the latter, must have observed
that soon after the brine is exposed to the heat of the sun,
there is separated a precipitate of a beautiful crystalline strac-
ture, which is insoluble in water, unless added in very large
quantities. This precipitate, as will hereafter be shown, con-
sists mainly of carbonate and sulphate of lime. A decompo-
sition, therefore, must take place the instant that evaporation
* ** Spirit of wine, which will precipitate every salt with the sulphuric
acid out of tlic water in which it is dissolved, if sufficiently coDceutrated,
possesses (his power to a remarkable extent with sulphate of lime ; for, as
Kirwan observes, it will immediately precipitate one grain of this earthy
salt out of 1000 grains, or about two ounces of water; and therefore this
is a test of considerable delicacy." Saunders on Jdineral Waters,
24
commences, or else sulphate of lime, as such, exists in the wa-
ter ; for it can hardly be conceived that a slight concentration
of a mineral water produces no change whatever in the com-
pounds of which it is composed, but that as soon as this is
carried a little farther, the whole mass is disturbed, and by the
operation of the forces of cohesion and affinity new com-
pounds are formed. It is certainly more rational to conclude
in reference to the sulphate of lime, that as it requires a large
proportion of water to liold it in solution, whenever this is
lessened in bulli by concentration, the salt begins to precipi-
tate, and continues so to do until the whole is separated.
The amount of sulphuric acid being 2.46, is equivalent to 4.20
sulphate of lime.
Muriatic Jlcid. As all the lime was not yet accounted for,
it appeared probable that the remainder was combined with
muriatic acid. This was al<o made evident by trials with al-
cohol, in which the muriate of lime is soluble. The amount of
lime remaining is 1,76, equivalent to 3.48 muriate of lime.
By previous experiments, I had learned that the magnesia
was not combined with the carbonic or sulphuric acids ; it
must consequently be with the muriatic. 1.12 magnesia is
equivalent to 2.57 muriate of magnesia. Deducting 3.20
muriatic acid contained in the muriates of lime and magne-
sia from the whole amount (69.20,) leave 66.00 in combina-
tion with soda, equivalent to 143.50 muriate of soda.
The following therefore are the binary compounds in
1000 grains of the brine.
25
Carbonate of Lime,
-
1.79
Sulphate of Lime,
-
4.20
Muriate of Lame, -
-
3.48
Muriate of Magnesia,
-
2.67
Muriate of Soda,
-
- 143.50
155.54
The weight of the dry residuum from a like quantity of
water was ------ 156.00
The following are the compounds in 100 grains of the dry
salt.
Carbonate of Lime,
1.14
Sulphate of Lime,
2.69
Muriate of Tiime, - - -
2.26
Muriate of Magnesia, -
1.64
Muriate of Soda, - - -
. 92.38
100.00
Methods of Manufacture.
Salt is manufactured at Salina and its vicinity in three,
ways.
1st, By boiling the water in kettles.
2d, By evaporation with artificial heat.
3d, By solar evaporation. I shall notice each of these
methods in detail, and make such remarks as may occur upon
their comparative advantages.
D
•2(i
ist. By ioilii^. The mode pursued in the maniifactnre of
salt by boiling is as follows. From twelve to sixieen iron
kettles, such as are used in tlie manufacture of polashes, are
arranged in two parallel rows, and firmly fixed in biick-work
over a furnace, constituting what is known as a block. These
kettles being of a capacity of about 100 gallons, are filled
with brine, which is made to boil. As soon as ebullition com-
mences, the water becomes very turbid, and the calcareous
salts begin to precipitate. These are repeatedly removed by
large iron ladles, which are placed for that purpose at the
bottom of the kettles, and are called biUern ladles. A pro por-
tion, however, adheres to the bottom and sides of the kettles,
and after a few days forms a solid coating, called pan scale.
When the process is properly conducted, this is frequently
removed, as its accumulation retards the boiling, aud impairs
the purity of the salt. Soon after this calcareous matltr is
deposited, crystals of salt begin to shoot out and sink to the
bottom, and this continues until nearly all the water has
evaporated. The salt is now removed to proper places for
the purpose of draining off the brine, and suflering it to be-
come dry. This completes the work of the manufacturer.
The salt made in this way consists of fine grains, more or
less hard and pure, according to the care which has been taken
in conducting the process.
I should not omit to mention thai the Onondaga Company
have erected a block, containing forty-two kettles and pans,
with suitable vais and reservoirs; in which works the water
is boiled to saturation, when it is drawn off into vats for
27
crystallization. This poaieBses great advantages over the
comoioii method.
Some years since the manufacturers were in the babit of
throwing lime into Ihe brine as soon as ebulliiion commenced,
for the purpose, as it was said, of promoting the more ready
crysi»11iKation oftbe salt. About (his time, also, great coin-
plaiius were preferred against the purity of the salt ; and the
employment of ibis article was generally assigned as the
cause. At present its use is probably quite limited, as it has
been rendered a penal offence, by a recent act of the legisla-
ture. Still, however, it is maintained by manufacturers of
great experience, that the additioti of lime occasions a more
speedy precipiialian of the calcareous compounds contained
in the water; expedites the manufacture of the salt, and
does not, iu the least, impair its purity.* This being a sub-
ject of some importance, I was desirous to lest the correctness
of the above statements; and I had a good opportunity of
doing so, by observing the effect of lime water upon a por-
tion of the brine. 1 conceive its operation to be as follows :
the lime unites with the carbonic acid, which escapes as soon
*"The use of lime to produce llie more ready crfstaillizaiiaDQriiie salt,
appears to be coDfiued to Saliaa ; for do notice of it is to be fDuad in bdj
of tbe biatoriea rclatiog to tbc manufacture of salt, except ia a paper by
M. Berthicr, giTing aa account of the manufacture of salt, at IMoutiers,
in France, [Reperlory of Arts, Second Series, Fot. Xfll. p. SBl.) It
is tbere inentioned that Greo, a German Cbcmist, recommended tbe addi-
tion of acream of quicklime la the brine, undercertain ci
lUe ver; circumstancea slated arc sufficient to delcr from il
r. R. BeckU Jtf6. Report.
as ebullition commences, forming a carbonate of lime, which
immediately falls to the bottom. The original portion of
carbonate of lime contained in the water being thus deprived
of the excess of carbonic acid which held it in solution, is also
precipitated, and with it^ the whole, or a part, of the magne-
sia. We have then remaining, after these precipitations, lime
in solution, (the amount depending upon that which was ori-
ginally added,) and the muriatic acid which has been freed
from its union with magnesia. This acid is probably satura-
ted with time, and the remaining portion of the latter is either
converted into a carbonate and is precipitated, or else is incor-
porated with the salt. The addition of lime does not, I ap-
prehend, increase the quantity of earthy muriates, and it is to
these chiefly that the impurity of salt is to be ascribed.'^ If
'Tbe principal DbjecUon lathe salt made bj boiling, isiLelai^ pro-
portion of eartLy mariatea which it usually containa. This is chiefly caused
by the harried manner in wliich Ibe process ia coaduclcd. The foltawing
quotation from Cbaptat is in pcint.
" Since the suppreaeion of salt taxeE," (in France,) says he, "and that
the salt trade ia laid open, the proprietors of such works dispose of their salt
before ithas underg^one a sufficient degree of purification. It appears ta
tne to be necessary to enlighten the public mind respecting the dilference
between recent salt and (liat trhicli has underg-one depuration, and been
well drained from the brine and bittern,
>' Recent kb-U Is bitter and deliqueacent, tvhereas that trbich has been
kept for a length of time, is of a penetrating taste, possesses eolidity, and
does not deliquesce on exposure to a moist atmospbcre.
" Hence it appears that recent salt ia not well adapted for preserring
meat and similar purposes : it imparts to them not only a bad taste, or'
r
29
these views are correct-, it follows that no'great evil can result
from the use of a small quantity of lime, provided the boiling
be moderate, and sufficient care be taken to remove the deli-
quescent compounds by washing and drying the salt. But as
it was generally employed by those whose only object is i9
obtain the largest amount of salt in a given time, without any
ft
regard to its purity, it is perhaps with propriety interdicted.
It has been observed that the earthy salts contained in this
water, precipitate and form a coating to the kettles, which
should be frequently removed. A specimen of this pan scale
of great solidity was analyzed after the manner presently to
be detailed. Its composition proved to be as follows, in 1000
grains, viz. :
Muriate of Lime,
11
Muriate of Magnesia,
4
Carbonate of Lime,
60
Sulphate of Lime, -
. 688
Muriate of Soda, -
- 237
1000
These proportions no doubt vary greatly in different spe-
cimens.
vitiates their colour, but preyents their acquiring that firmness which is
essential to their preservation. Recent salt is, moreorer, subject to g^at
waste during its conveyance to any distance, as it relents in a moist air,
and runs per deliquum.'^— Cfeop^ar* Chemistry applied to the Arts, Vol.
IV. p. 169.
k
.'io
2d. By evnporaiion with arlificinl heat. — The investiga-
tions which have at diflerent times been made into the causes
of the impurity of the salt made by boiling, has had the effect
of bringing into notice less objectionable methods. By these,
if ordinary care is employed, salt may be manufactured of
as good a quality as that of any other part of the world. The
works of Mr. Byington bear a close resemblance to those of
Cheshire, in England ; and the salt manufactured there, which
is altogether coarse, is of the best kind. The buildings
erected for this purpose are about 130 feet in length, and 50
feet in width. In each of these buildings are three woodea
vats, each connected with an iron pan, and these occupy tbe
whole ground, except a few feel at one end. These vats are
about two feet deep, and expose a surface of 10,350 square
feet of water, and contain, when filled, ]0o,G00 gallons of
water, which is kept at a temperature of from 110 to 160 of
Fahrenheit. The water is heated by twelve fires, which con-
sume about 160 cords of wood per month, and wilt produce,
in that time, about 4,O0E> bushels of salt. It requires three
men to attend these works; and it is stated that the ashes
made in the operation wiLl pay one half the expense of this
labour.*
The works of Mr. Rossiter differ somewhat from the pre-
ceding, and indeed from any other which I have hitherto seen
described. They are situated on the lateral canal, and are
• Mr, Byiu^Con's letter to the Coram i3»ioners appointed to perform cer-
tain Joties relative to the Salt Springs in the coanty of Onoadaga, by ths
Legislature of 1GS5.
31
calculated chiefly for tlie manufacture of coarse salt by artiS-
cial'heal. The water is first ialroduced inlo a large cistern,
capable of coDtaining &7,000 gallons, where it remains until
it becomes transparent. It is then drawn iuto a lower cistern
of 40,000 gallons capacity, attached to the oihei', and is there
rapidly evaporated to saturation. When all the impuriiiee
have subsided and the gait begins to crystalize, the pickle is
drawn into a side vat or cistern of 100 feet in length, and of
75,000 gallons capacity, and then dried down by a gentle
heat. Tlie heat is applied in large iron cylinders from two to
three and a half feel in diameter, which run through all the
cisterns, and are entirely surrounded by the water. The two
preparing cisterns are calculated to hold raw water sufficient
for 2,000 bushels of salt, and the salting cistern will hold sa-
turated water sufficient for 3,000 bushels. These works con-
sume about four cords ofwood in twenly-four hours, and pro-
duce, in summer, about 200 bushels of salt daily — and about
50,000 bushels yearly.
3d. By solar evaporation. — The roost extensive solar eva-
poration works are ai Symciise, although there are some also
at Montezuma. Of the former, one half is owned by the Sy-
racuse, and the oiher half by the Onondaga Salt Manufactur-
ing Companies. These companies were incorporated under
the act of April 3, 1821, authorizing them to expend 50,000
dollars each, in the erection of salt works, which, it is believed,
will complete for each company, 30,000 feel of vats of eighteen
and a half feet wide, making in the whole 72,000 feet in length,
capable of producing annually 150,000 bushels of coarse
32
salt.* Tlie vats constructed for this manufacture, are eigh-
teen aud a lialf feet square, and about a foot deep. Of these,
there are two parallel rows, which communicate with eacli
other; llie one being on a level about a foot lower than the
other. The whole operation is extremely simple. The brine
is conducted by wooden pipes into the upper tier of vais,
where it remains exposed to tbe sun until crystals of salt be-
gin to sboot out on the surface. By this time nearly all the
lime and other impurities have subsided, and are to be found
at the bottom of the vats in beautiful crystals, which are some-
what deliquescent. The brine, thus reduced to saturation, is
drawn off into the lower tier of vats, where the formation of
salt goes on. It is then taken out and dried, as before, by the
heat of the sun ; when it consists of large crystals, hard and
dry, and of a beautiful while colour. It may be remarked
that the evaporation of the water depends greatly upon the
state of the atmosphere, and that tbe process is of course re-
larded when there is much humidity. But to prevent the
embarrassment which would ensue from the access of rains,
by the dilution of the brine, covers are constructed for the
vats, which run upon rollers, and may be easily moved when-
ever occasion requires.
The mode just described is certainly less liable to objec-
tion ihaD any other, and if properly conducted, leaves no
chance for tbe occurrence of an injurious proportion of fo-
reign substances. All the impurities are allowed to subside
* Report of tlie Commissioiicre, Etc.
33
in vats other than those in which the salt crystallizes ; and as
the only dependence is upon solar heat, sufficient time is
granted for their complete and total separation.
The crystals found in such abundance, in the upper vats,
and which have been before noticed, were submitted to analy-
sis ; and were found to consist of the following compounds, in
10.00 grains.
Muriate of Lime and Magnesia, - 8
Carbonate of Lime, - - - - 82
Sulphate of Lime, - - - - 832
Muriate of Sodji, - - - - 78
Chemical examination of salt.
With a view of ascertaining the relative purity of the salt
manufactured in each of the above ways, I submitted three
specimens to analysis.^ The first made by solar evapora-
tion : the second by evaporation with solar heat, at Byington's
works : and the last by boiling in the usual manner adopted
at Salina.
*This analysis was made at the request of the Comniissioiieni, appointed
for the before meotioDed purpose by the Leg^islature of 1825 ; and the re-
sult published in their report.
E
34
Having learned by experiments npon solutions of tlie salt
in distilled water, the nature of the compounds contained in it,
I pursued the following method :
1. 1000 graine of salt well dried and pulverized, were
treated with alcohol of the specific gravity of 825. : — the
earthy muriates extracted and separated, according to the
method adopted by Dr. Henry, in his "Analysis of British
and Foreign Salts."*
2. The portion of salt which was undissolved by the alco-
hol, was dissolved in sixteen ounces of distilled water, and the
solution filtered ; in no case was there any notable portion of
insoluble matter leli on the filler.
3. To the filtered solution, carbonate of soda was added,
aud the liquid briskly boiled for a few minutes, and then again
filtered. The carbonate of lime left on the filter, was washed
and dried ; its weight indicating the quantity of sulphate of
time which had been decomposed.
4. The filtered solution was neutralized by muriatic acid,
and muriate of barytes was added till it ceased to yield any
further precipitate. The weight of the sulphate of barytes
proved that no other sulphate existed in the salt.
* Repertory of Arts, Vol. XVII. second si
35
The salt made by solar evaporation at Syracuse contains,
in 1000 grains,
Muriate of Magnesia, - - * 2
Sulphate of Lime, - . - - 7
Muriate of Soda, - - - - 991
1000
The salt made at Byington's works, contains, in 1000
grains,^
Muriate of Magnesia, - - - H
Muriate of Lime, - - - - 1
Sulphate of Lime, .... 9
Muriate of Soda, . - - - . 988 i
1000
* Mr. 6. Chilton of New-York, one of our most accariite chemists,
analyased a finer specimen of this salt, and found it to consist of the follow-
ing compounds in 1000 grains.
Muriate of Magnesia, ^ gr.
Sulphate of Lime, 5§
Muriate of Soda, 994
1000
The sftlt made by boiling in kettles, contains, in 1 000 grains.
Muriate of Magnesia,
Muriate of Lime,
Sulphate of Lime,
Muriate of Soda,
1000
It may not be improper to introduce the following table
from Dr. Henry's paper above quoted ; as it will exhibit the
component parts of several varieties of foreign salt, and ena-
ble the reader to estimate- the great parity of that at present
mannfitctnred in our own State :
1000 parts by weight consist of
™„or.^,.
u
p
I
!i
Jll
Foreign C St. Ubei,
5
,"^
3
331
■H
960
Bay { St. Martina,
12
do.
H
1!)
6'
9594
SnU. (OleroD,
10
do.
2
191
■»!
964
sd-water i I')"°i"S''"> (common.)
z
?S,
15
171
4i
9351
971
—
!■
15
35
937
oeo loarer. f j^^^i^^^^j, f^at^j
5
5
988
C Crushed rook,
10
n
!
e
983j
Cheihire J Fishery,
11
986
Salt.* 1 Common,
11
S831
982
f Stored,
15
_
.IBRAB^
1807 Beck, L.C. 99583
N5B3 An account of the
18S6 salt sorings at Salina.
NAME
;
A
/M
__^H
^^j^M
Z^^^^
7 \
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