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1862

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ONONDAGA SALT,

THE

SALT COMPANY

OF ONONDAGA.

INCORPORATED I860.

GENERAL OFFICE:

Clinton Block, Corner of Clinton and Qenesee Streets,
SYRACUSE, N. Y.

SYRACUSE:

DAILY JOURNAL BOOK AND JOB PRINTING ESTABLISHMENT.
1862.

IOAN STACK

GIFT

THE SALT COMPANY OF ONONDAGA,

/W/U A /

GEO. F. COMSTOCK, - PRESIDENT.

THOS. G. ALVORD, - IST VICE-PRESIDENT.

PATRICK D. LYNCH, - 2o "

WILLIAM WINTON, - TREASURER.

J. W. BARKER, - - CORRESPONDING SECRETARY.

CHAS. FRANCHOT, - RECORDING SECRETARY.

WM. JACKSON, - - CHIEF CLERK AND ASS'T SEC'Y.

EXECUTIVE COMMITTEE,

J. W. BARKER, ROBERT GERE,

J. P. HASKINS, OLIVER T. BURT,

LUCIUS GLEASOiNT.

W. JACKSON, - - SEC'Y OF Ex. COMMITTEE.

TRUSTEES.

GEO. F. COMSTOCK, J. W. BARKER,

THOS. G. ALVORD, J. P. HASKINS,

ROBT. GERE, OLIVER T. BURT,

LUCIUS GLEASOK, PATRICK D. LYNCH,

WILLIAM F. GERE, HARVEY STEWART,

WILLIAM WINTON, CHARLES FRANCHOT,
HENRY W. SLOCUM.

168

THE SALT COMPANY OF ONONDAGA

Was establishd in March 1860, for the purpose of uniting the
interests of the different manufacturers of Onondaga Salt, in
order to secure a more thorough and systematic management
of their business — to cheapen the cost of manufacturing, and
to lessen the expenses of distributing the article to all points
where it finds a market, thereby enabling the manufacturers
to supply more distant sections of the country than they had
before been able to do, and also to improve and give uni-
formity to the character of Onondaga Salt.

By the establishment of its own responsible Agencies in all
the larger markets, the company has been able to furnish its
salt at all times and at all points, to regular dealers and con-
sumers at the established prices at the works, (with the addi-
tion only of freight and cost of handling,) and to maintain a uni-
formity in the price of the article which had never before been
secured, and also to raise the character of the business from a
fluctuating and uncertain one, to a commercial standard of
uniformity and reliability which its importance requires, and
which cannot but conduce to the advantage of both the dealer
and consumer.

By this union of interests under one management, the com-
pany is enabled to place and control the manufacture, through
all its processes, under the direction of the highest scientific
talent and skill — aided by competent and careful overseers —
thereby ensuring not only improvement in quality, but per-
fect uniformity in the manufacture. It is thus able to supply
every variety of this most necessary article of civilized life, in
its purest form, for the various uses to which it is applied.
Fully sensible of the great importance that an article of such

6

prime necessity and universal use, should be produced as free
as possible frorn any extraneous matter, and especially from,
any deleterious substances, the Salt Co. of Onondaga is de-
termined that no Salt sent to market under its brand, shall
fail to be of the very best quality. It invites the attention of
all dealers and consumers, and especially of Packers and Dai-
rymen, to the following analyses of Onondaga Salt in confir-
mation of its excellence and, for some purposes, of its superi-
ority over any other, whether of domestic or foreign produc-
tion.

The analyses of other salt are submitted in order that dealers
and consumers may form a correct estimate of the comparative
purity of the productions of the salines of Onondaga, over
those of any other section of our country.

FINE SALT— (BOILED.)

The quality of this variety, (constituting f of the total here-
tofore produced at the Onondaga works, and of by far the
most general consumption,) depends very much upon the skill
and care bestowed upon its manufacture ; and, under the pres-
ent management, which controls the entire business, it is re-
ceiving especial attention. For all ordinary purposes, this va-
riety of Onondaga Salt is all that is required ; but for Pack-
ing for market, and for Dairy use, the Coarse and Dairy Salt
are preferable. In this connection it may be well to state that
this salt, being more bulky than the coarse '(Solar) Salt — the
quantity, when used for preserving meats, should be deter-
mined by weight rather than by measure — when this rule is
observed, it is believed that no complaint of its deficiency in
preservative qualities will ever be made. It is recommended,
however, that in all cases when it is possible to obtain it, the
coarse Solar Salt be used for packing or preserving meats.

The following analyses are presented as reliable, and so far
as relates to the Onondaga Salt, as furnishing a fair average of

the salt now being manufactured. The analyses of Michigan
and Ohio Salt are of specimens taken from salt on sale, and
the analyses were conducted by a chemist of unsurpassed
skill, with perfect fairness, and with the intention to obtain
an exact result.

ANALYSES FINE SALT (BOILED).

Onondaga.
Prof. Cook, from
Sup't Eep't, 1854

Saginaw.
Goessman's,
1861.

Ohio.
Hocking Valley,
Goeesman, 1861

Ohio.
Mason City,
Goessman, 1861.

Chloride of Sodium, 97.12
Sulphate of Lime, 1.33
Chloride of Calcium, 0. 15
" Magnesium, 0.13
Insoluble matter, 0.00
Water, 1.27

92.97
0.33
1.09
0.50
0.01
5.10

93.26
0.00
1.43
0.70
0.01
4.60

95.77
0.00
0.61
0.04
0.11
3.47

100.00

100.00

100.00

100.00

COARSE SALT— (SOLAR).

This variety, produced by solar evaporation of the brine —
a process very slow compared with evaporation by artificial
heat or boiling — is particularly adapted to the purposes of
packers; and, after the necessary preparation, to the uses of
the dairy. In the process of formation and before the brine
has reached the point of crystalization, the impurities are pre-
cipitated and fall to the bottom of the vat, leaving the brine in
a state of almost perfect freedom from any deleterious sub-
stances. It is then conducted into clean vats or rooms where
the salt is allowed to form, and where it remains until the
cubes have attained the proper size to constitute coarse salt, and
a sufficient crop to draw from is deposited. The salt is then
collected in tubs and drained, partially, over the vats, be-
fore removing it to the store-houses, where it is kept until it
has become sufficiently dry to be packed for market. Thus
through all the processes of producing coarse salt, the greatest
care is taken in order to preserve it clean and free from all ex-
traneous substances until it reaches the consumer. On the
contrary, the coarse salt of foreign countries, being generally

8

made in pits or basins in the ground, cannot, of necessity, be
clean and free from dirt, even at home ; and when it is also
taken into consideration, that all foreign salt is brought to this
country in the holds of vessels as ballast, it must be evident to
any one that it cannot be in as good condition for use as that
made and packed with the care that is bestowed upon the pro-
ductions of the coarse salt fields of Onondaga, which are al-
ways found of a clean white color, attributable to the purifica-
tion of the brine before the salt is allowed to form, — while
that of foreign production is of a dark, dingy appearance,
owing to the large amount of dirt and organic matter held in
solution in the brine and incorporated with the salt in the pro-
cess of formation.

In the State of New York and wherever Onondaga Coarse
Salt has been used for a period of years, its reputation is all
that can be desired, and is fully equal to that of any of the
best varieties of Foreign, not excepting the justly and univer-
sally esteemed Turk's Island. It is established beyond contro-
versy, that in all instances in which this salt has been thor-
oughly and fairly tested, facts and experience have demonstra-
ted its superior excellence ; but there are yet points at which
packing is carried on extensively, where prejudices, operating
almost to exclusion of the article from the purposes to which
it is so peculiarly adapted, still exist. It may be that nothing
but experience in the use of the article will remove such preju-
dices ; but the following facts, taken from the Keport of the
Superintendent of the Onondaga Salt Springs for 1858, ought
to be sufficient to establish for it a reputation fully equal to
that of the best packing salt known to consumers. To render
it still more desirable for packing purposes, the Company now
separate the smaller cubes from the larger, by screening, and
put up, for Packers, the latter only. The former are converted,
by grinding, into " Ground Solar Salt," and by a further pro-
cess into " Solar Dairy."

9

Professor Cook's, from Supt's. Rep't, 1854.

ANALYSES OF COAKSE SALT.

Onondaga. Turk's Island.

Chloride of Sodium 97.31 96.76

Sulphate of Lime 1.05 1.56

Sulphate of Magnesia and Soda 00 .64

Chloride of Calcium 0.05 .00

Chloride of Magnesium 0.05 .14

Water.. ... 1.54 .90

100.00 100.00

REPORT OF GOVERNMENT TESTS.

Results of certain trials^/ Onondaga solar salt and Turk's Island

salt, instituted by the General Government during the years
1851, 1852, 1853 and 1854.

It is almost superfluous to say anything by way of fur-
ther recommendation of the superior quality of Onondaga
solar salt. Its character is fully established wherever it
has been used, or can be employed, at prices corresponding
with the best imported salt. The greatest pains are taken
by the manufacturers to get in their crop in the best pos-
sible condition, and to have it packed without any admix-
ture of dirt or inferior salt, and to have it thoroughly
drained. In these respects, improvements have been effect-
ed within the last few years. The works are better put to-
gether, the salting process is better understood, and the store-
houses where the crop is gathered in and packed (especially
the new ones,) are models of neatness and care. The thor-
ough system of carrying on their business adopted by the
proprietors, generally, renders the duties of the inspection, on
the part of the State, but little more than nominal.

For obvious reasons, at former periods, concerted efforts
were made to prejudice the public against the character of
New York solar salt. Especially was this the fact in the east-
ern cities, where the domestic product came into competition
with the imported article. The general government threw the
weight of its influence into the scale of the foreign manufac-
turer, by establishing a regulation that contract pork destined
for the supply of the army and navy should be packed with
imported salt.

Complaint having been made to the President, in 1851,
that the regulations of the War Department in this respect

10

unjustly discriminated against the character of the solar salt
of the State of New York, an order was issued by Secretary
Conrad, directing that 300 barrels of pork should be pack-
ed in New York with salt of both descriptions, in equal quan-
tities, for the purpose of testing, by actual and thorough ex-
periment, the comparative merits of the two kinds. The
agent of the Onondaga manufacturers, N. Eandall, Esq., was
apprised of this order, and the pork was put up in his pres-
ence, in New York, city, in November, 1851. The hogs were
of the best quality, fattened in the river counties near the
city ; each hog was split in two, and one half packed with
Onondaga and the other with Turk's Island salt. The barrels
were distinguished by numbers ; those containing Onondaga
salt receiving the odd number, and those with Turk's Island
the even number.

Six barrels of this pork were sent to each of the different
military posts along the seaboard, and at the south and west ;
and in the year following a lot was shipped to California.
Instructions were given to the commanding officers of the
several posts to have two barrels of pork inspected in each of
the three succeeding years, by a regularly organized board of
survey, — the results to be "reported to the department at
Washington.

ABSTEACT OF EEPOETS.

Trial made upon two barrels of Pork, (packed as above stated^)
at Fort Trumbull, Connecticut, August 24, 1852.

No. 31 (Onondaga salt); Color — The fat portions of a
clean white color, the lean, of a clean dark red ; Hardness —
The meat of both the fat and lean very hard and firm;
Sweetness — Yery sweet and very sound ; Loss in boiling — 17 J
Ibs. boiled 1| hours, weighed l3| Ibs.; Quality after boiling —
Was firm and hard, same color as before, and of good taste ;
Weight 201% Ibs.

^ No. 32 (Turks Island,); Color— The fat portions of a clean,
fine, white color ; lean do. clear bright red color ; Hardness —
No. 32 not as hard and firm as that of No. 31 ; Sweet-
ness— Yery sweet and sound ; Loss in boiling — 17 J Ibs. boil-
ed as in No. 31, weighed 13| Ibs.; Quality after boiling <<—
Soft and liable to run, but had the same color and the taste
was good ; Weight— \ 98f Ibs.

Conditions the same in both barrels.

11

Trial at Fort Mifflin, Pa., Aug. 24,1852.
Pork all quite firm and solid ; No. 5(5 was the whitest; No.
55 appeared to be the hardest. An offensive smell issued
from 56 on opening the barrel, which was not the case in 55 ;
throughout 55 the meat was sweetest in smell. The piece
boiled from 55 was the sweetest and firmest and apparently
the best preserved.

Trial at Fort Moultrie, S. C., Aug. 1852.
The examiners sum up their observations with the re»
mark, that " the board is of opinion that for immediate use
the difference between the two barrels is very slight ; but
judging from the appearance and retentive firmness of the
pork in the two barrels, they think No. 91 will retain its
present state of preservation longer than No. 92." " The in-
side of the pieces in No. 92 were of a slightly greenish
tinge."

Trial at Castle Pinckney, S. C., Aug. 1852.—" The smell
and taste of No. 1 was decidedly the sweetest and best flavor-
ed ; that of No. 2 being strong and rank."

Trial at Fort Monroe, Fa., Aug. 1 852. — The board conclu-
ded their examination by saying : " There appears to be so
little difference in the qualities of the two barrels of pork, that
the board cannot express any decided opinion as to their com-
parative merits."

Trial at Key West, Florida, Aug. 1852.— To the statement
of the examiners is appended the following by Capt. J. Vogdes:

"I concur with the board in the above report. I would in
addition beg leave to state that the salt was much better dis-
solved in No. 26 than in No. 25. The salt in No. 26 tasted
strongly of the pork, whilst that of No. 25 seemed as pure
as when it had been packed. No. 25 was issued immediately,
(Aug. 24,) No. 26 on the 10th of this month, (Sept.) The
soldiers prefer No. 25 for eating meat to No. 26."

Trial at Ft. Adams, R. J., Sept. 1852. — Maj. Sherman con-
cludes his report thus :

"It is the opinion of the board that at the present time no

12

essential difference can be found to exist between the two
barrels of pork. They both appear to be good and sweet, and
of sufficient hardness," &c.

Col. Gates adds a statement as follows : "I have carefully
examined the said barrels of pork and tasted some of each,
(cooked and uncooked,) and am of opinion that the pork con-
tained in the barrel marked No. 25 is preferable, at this time,
to that contained in No. 26, by reason of its more fine appear-
ance and more agreeable taste upon the whole ; and I sbould
prefer for my own use the meat contained in barrel No. 25."

Trial at East Pascagoula, Miss., Aug. 1852.— " The board
is of opinion that the pork examined is uncommonly good.
Before it was boiled the board was of the opinion that No. 38
was better than No. 37. After boiling there was no percep-
tible difference between the two."

Trial at East Pascagoula. Miss., Sept. 7, 1853.— " The
board is of opinion that the pork in both barrels is uncom-
monly good and very well preserved ; so much so that it is
difficult to say which is the best; in the hardness and color
there is a slight difference which would lead the board at
this time to decide in favor of the salt in No. 39."

Trial at Fort Sullivan, Eastport, Maine, August, 1853. —
" Both pieces were found to be very good, but that from barrel
No. 8 was a little the hardest, a little the sweetest, and a
little the best. The color of both was the same and pretty
white."

Trial at Fort Monroe, Fa., Aug., 3 853.— Col. Bankhead
remarks : " The orderly sergeants of the companies report
that they have used the entire contents of the two barrels, No.
81 and No. 82, and give a decided preference to the Pork in
No. 81, being sweeter, more solid, and less loss on boiling, and
less affected after the barrels were opened, by exposure to the
air. The pork in No. 82 exhibited a slight taint by being
kept a few days before boiling."

Trial at New York, Sept. 29, 1853.— The examination
took place in the presence of the " principal pork packers
and pork dealers," of the city.

13

" Barrels Nos. 51 and 52 were opened in the presence of
these gentlemen, and the results given were the unanimous
opinion. No. 51, before boiling. Color : yellow on the sur-
face, looking as if rusted ; [scraping the surface it showed
white and clean.

No. 52. Color : bright and clean, both lean and fat, look-
ing as if just packed.

Both sweet and firm.

After boiling :

No. 51. Color: yellowish on the surface, white and clean
within. Hardness : harder than 52, but attribute that to the
hog being younger. Loss in boiling : 6 Ibs. 3 ozs. Duality :
very firm and sweet. Weight: 195 Ibs.

No. 52. Color: fat, white; lean, pink; both bright;
Hardness: firm but not equal to No. 51. Loss on boiling :
7 Ibs. Weight: 199.

A number of barrels of each kind were then opened. The
result in color was, in all, the same. The barrels unevenly
numbered were uniformly stained yellowish, whilst the even-
numbered barrels presented the pork white and clean.

The pork in the uneven numbered barrels was invariably
better cured.

It was the unanimous opinion of the packers, that for sale
in the New York market, the even numbered barrels would
be preferred, because of the better color of the pork. But for
long shipments, the preference would be given to the un-
even numbered barrels, the pork being better cured.

All other differences, except the two last named, were
deemed by them due to the age and feeding of the hog."

Trial at Fort Washington, N. H., Aug., 1853.— " Altogether
the pork in 75 was superior to 76 in color, sweetness and
firmness, and fewer pieces rusty."

Trial at Key. West, Florida, Aug., 1853.— " Pork in No. 27
much superior to No. 28, and so preferred by the men."

Trial at Fort Mifflin, Pa., Aug., 1853. — " On opening barrel
No. 57, I found that about six or eight inches of brine had
leaked^out, and that the pork was slightly rusted. Other-
wise it was white, tolerably hard and perfectly sweet.

No. 58 was full of brine. The pork of quite a red color,

14

rather soft, and had an offensive odor. The salt had not pen-
etrated or * struck in' the pork, which is tainted and unfit for

use."

Trial at Fort Trumbull, Conn., Aug., 1853.— ",No. 34, after
boiling, had flavor decidedly rusty. No. 33 not perfectly
sweet, but much superior to 34."

Trial at Fort Van Couver, W. T., Aug. 1854.
"The board is of the opinion that the pork in barrel 61 is
better preserved in every respect than that in No. 62."

Trial at Fort Reading, Cat., Aug. 30, 1854.
" The flavor of No. 73 was better and more agreeable than
No. 74, although No. 74 was not quite so salt. Both 73 and
74 were considered excellent in quality, but the preponderance
in favor of No. 73." At a previous trial, same post, in Febru-
ary, the report says : " From the above experiments and tests,
the board are of the opinion that No. 71 is a superior quality
of pork, losing less in weight and generating less thirst, two
very important points," &c.

Trial at Key West, Fla., Aug. 24, 1854.

"No. 29: Hardness — Firmer than usual contract pork ; fat
and lean no appearance of separation ; Color — A little redder
than usual contract pork ; very healthy appearance ; fat very
white ; Sweetness — Sweeter than usual contract pork ; no offen-
sive smell on opening barrel ; Loss in boiling — 20 Ibs. reduced
to llf ; Quality after boiling — firm, sweet, of a good color,
much more acceptable to the men than the usual contract
pork ; by the men considered the best pork they have ever
had at this post.

No. 30 : Hardness — Rather soft ; Color — Bright red ; unheal-
thy ; very offensive smell when barrel was opened ; Sweet-
ness— Sour before and after boiling ; Loss in boiling — 20 Ibs.
reduced to 7|; Quality after boiling — Soft, sour, greenish;
and lean inclined to separate ; not good pork ; the fat had
separated from the lean in the barrel ; salt well dissolved. A

Trial at Fort Moultrie, S. C., Aug. 24, 1854.
"In regard to the color of the pork, the Board is of the
opinion that the pork in barrel marked 95 is superior, it hav-

15

ing apparently changed its color but slightly since it was
packed, whilst that in barrel No. 96 has changed to a dingy
yellow. As to hardness, that in barrel No. 95 is superior,
being quite hard, while that in 96 has become somewhat soft.
As to sweetness, 95 is superior." Same after boiling.

GKOUND SOLAR

This variety, made by grinding Solar (coarse) Salt, is par-
ticularly adapted to the use of packers for rubbing meats and
making pickles, and is, of course, of the same purity with the
coarse packing salt

SOLAE DAIRY.

The Solar Dairy Salt has been long known to the dairymen
of this and the Western States, and esteemed, wherever used,
as the best article of domestic production. It is prepared from
the Solar Salt by grinding and by afterwards subjecting it to a
sufficient degree of heat to expel the moisture which the salt
retains in its natural state.

ONONDAGA FACTORY FILLED DAIRY SALT.

Until within a very brief period, the salt used by the better
class of American dairymen has been of foreign production,
and even up to the present time, it is probable that not over
one tenth of the dairy salt used in the State of New York is
the manufacture of this country. The Solar Dairy Salt of On-
ondaga is the only domestic article which had either attained
or deserved a reputation with butter makers, until the variety
which heads this article, was introduced to their notice by the
Salt Company of Onondaga. Previous to its organization, the
Dairy Salt of Onondaga was made by many different manufac-
turers, each of whom was of course interested in making an
article that could be afforded 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 a really
good one, and was ambitious of a reputation, was of no
value so long as interested and less scrupulous competitors
could put up an inferior article in the same style and sell it in
market under the same general name.

It is well known to all experienced dairymen, that in most
of the salt made in this country, and in much of the foreign,

16

there are ingredients which render it unfit for the use of
preserving butter. These ingredients, the chlorides of calcium
and magnesium, are found in a greater or less degree in the
brines of all countries, and also in the salt produced from them,
when great care and skill are not used for their removal. For
any other purpose than preserving butter, the per centage of
these deleterious substances which is retained, in the common
Onondaga Salt, is so small as to be regarded of no importance ;
but to the cultivated taste of an experienced butter-buyer, the
least trace of the chlorides existing in the salt used, betrays its
presence. In the summer of 1860 the Salt Company of Onon-
daga adopted a process of manufacturing Dairy Salt, which
effectually removes the chlorides of calcium and magnesium,
and which may therefore be regarded as superior to that used
by the manufacturers of the celebrated Ashton Salt, as in it,
one or both of these substances is found to exist. Kegarding
as of the utmost importance that a perfectly pure salt should
be furnished for the use of all engaged in making an article of
such universal use as butter, and fully appreciating the neces-
sity of such perfect uniformity in its quality as to command
the confidence of dairymen, the Salt Company of Onondaga
has placed the manufacture of its Factory-filled Dairy Salt
under the superintendence of an accomplished chemist, who
has for several years past made agricultural and manufacturing
chemistry his specialty — Dr. C. A. Goessman, a graduate of,
and for some years a teacher in the German University of
Gotti^en — and who has for more than a year past devoted his
entire attention, in the employment of this Company, to the
improvement of the processes of manufacturing salt.

The Company now claims to make the lest Dairy Salt known
to the world. It is put up with great care and sent to custom-
ers directly from the works, and is therefore not exposed to the
liability of absorbing (as the foreign salt must be from long
exposure in the holds of vessels) anything offensive either to
the taste or smell, to be afterwards imparted to the butter.

For confirmation of what has been said, the following anal-
ysis, reports and testimony of practical butter-makers, based
upon experience, are presented ;

17

ANALYSES BY C. A. GOESSMAN, DR. PH.

Ashton Salt. Onondaga Factory-Filled.

Chloride of Sodium 97.65 98.28

Sulphate of Lime 1.43 0.91

Sulphate of Magnesia 0 05 .06

Chloride of Magnesia 0.06 .00

Sulphate of Soda 00 .03

Insoluble matter 05 .12

Water 76 .60

100.00 100.00

PROF. COOK'S ANALYSIS.

RUTGER'S COLLEGE, )
New Brunswick, Jan. 11, 1861. f
J. W. BARKER, Esq., Secretary Salt Company, Onondaga :

Dear Sir: — Herewith I send you my analysis of the speci-
mens of "Factory Filled" Salt, which were left with me by
your agent, Mr. Belden.

ANALYSIS.

Chloride of Sodium, (salt,) 97.600 per cent.

Sulphate of Lime, (combined,) 1.124

do. do. (free,) 227

Sulphate of Magnesia 077

Carbonate of Lime 162

Chloride of Calcium none

Chloride of Magnesium none

Water 810

This is a remarkably pure specimen of Salt,
chloride of calcium or magnesium.

These chlorides cause salt to absorb and retain moisture,
and are by far the most active in their properties of any of the
foreign substances usually found in common salt.

A satisfactory evidence of the purity of salt is its dryness.
I have had this specimen in a wooden salt box for four months,
and still it loses less than one per cent, of water by heatins: it
to melting. This is far less than in any other specimen of On-
ondaga Salt that I have ever tried.

By the following analysis of a good specimen of " Ashton
Salt," you will be able to compare the purity of the two kinds :

ANALYSIS.

Chloride of Sodium, (salt,) 97,660 per cent.

Sulphate of Lime, (combined,) 1.381 do.

Chloride of Calcium, 000 do.

Chloride of Magnesium, 059 do.

Water 900 do.

100.006

18

It is extremely gratifying to see that your efforts to produce
an article of salt fully equal to the best imported are so suc-
cessful. Your " Factory Filled" possesses no deliquescent
properties, and contains no active substance except pure salt.
I think it must be adequate to the wants of the most fastidious
dairyman. Eespectfully yours,

GEORGE H. COOK.

SYKACUSE FEANKLIN" INSTITUTE.

Report of Committee on Salt.

The Salt Company of Onondaga presented four samples of
Salt: Dairy, Table, Coarse Solar and Common Fine.

After personal inspection of these samples, and a careful
examination of the evidence submitted, showing the analysis
which have been made by scientific chemists, and of thorough
practical tests which have been made by some of the best dai-
rymen in the State ; and also of reports from some of the most
experienced and careful butter-buyers, of the comparative
value of butter, in the making of which different kinds of salt
had been used, your committee are forced to believe that
"Factory Filled Dairy Salt" of the Salt Company of Onon-
daga, is the very best for dairy purposes which can now be
obtained in this or any other country.

We are satisfied that the butter made with it has a better
flavor and will keep longer than that in which the celebrated
"Ashton" or any other variety of foreign salt has been used.

The chlorides of calcium and magnesium are the substances
in salt which affect the taste and injure the quality of butter,
however carefully otherwise it has been made.

The Salt Company's "Factory Filled" is perfectly free from
either of these deleterious substances, while the best samples of
"Ashton"show enough of the chloride of magnesium to make
it objectionable if a pure article can be obtained.

Much of that which has found its way into our dairy dis-
tricts, branded and sold as " Ashton Salt" within the last few
years, has shown such deterioration in quality, by adulteration
or otherwise, that these chlorides are found to exist in it in
as large quantities as in the Onondaga Common Fine.

Hence the growing dissatisfaction which the "Ashton Salt"
is so generally producing among dairymen who desire to main-
tain the reputation they have acquired for making superior
butter.

19

The Samples of Table Salt, made entirely from Solar, are
superior to any that have ever come under our observation.
The pulverized, dry, and perfectly disintegrated condition of
its particles, give it a great preference over most of the table
salt in use, which becomes damp and solidified by standing
exposed to even an ordinary atmosphere.

The Coarse Solar and Common Fine Salt exhibited were
each, in appearance, very pure specimens of these staple vari-
eties, and if fair samples of the products of our manufactories,
as we believe them to be, they show an improvement in this
controling branch of business here, as gratifying to the public
as it is commendable to those engaged in it.

The Committee award silver medals to the Salt Company of
Onondaga for their Factory Filled Dairy and Table Salt, and
a diploma for the very excellent samples of the other varieties
exhibited,

GEORGE GEDDES, E. W. LEAVENWORTH,
J. P. BOYNTON, A. P. GRANGER,

GEO. 0. ANDREWS, JOHN M. WIETING.

Report of Prof. Porter, Chemist of the New York State Agricul-
tural Society, on the Onondaga Factory -filled Salt.

STATE FAIR, WATERTOWN, )
September 20th, 1861. j

To the Executive Committee of the New York State Agricultural
Society : —

In the latter part of the month of August last, I received notice
from the Secretary of the Society, B. P. Johnson, Esq., that I was
appointed a committee on behalf of the Society to report upon the
Onondaga Factory -filled Dairy Salt, manufactured by the Salt Com-
pany of Onondaga. The nature of the duty to he performed was
not specifically mentioned, but ;I presumed it to include a general
roport upon the manufacture of tho salt ; the advantages arising, if
any, from new methods lately introduced, together with analyses
of the. salt, and a comparison of it with the best commercial arti-
cles used for a similar purpose.

The good or bad quality of the salt produced at the Onondaga
works, is not a matter merely of Company or private interests ; it
is of great importance to the State at large, and especially are
agriculturists and dairymen interested in it. The magnitude of the
interests involved cannot indeed be well overestimated, nor can the
manufacture be subjected to a too careful scrutiny, nor the product
be too carefully examined. I regret that limited time and that oth-

er duties have prevented me from giying that attention to the sub-
ject which its importance deserves. 1 hope that my investiga-
tions hereafter may be rendered more complete and that at another
time a more full report may be made.

The total amount of dairy salt annually used in this State, is pro-
bably about one million bushels. How much of this has been
produced on the Onondaga Eeservation 1 From the most reliable
data I can obtain I believe that not more than ten per cent, of New
York salt is used in the New York dairies. This mortifying fact
well deserves to be considered, the causes of it need to be ascer-
tained, and if possible, removed.

There is no doubt but that more or less dairy salt of the first
quality has been made on the Onondaga Reservation for many
years, but there having been numerous manufacturers, employing
various methods and exercising various degrees of care and skill,
they have produced a great variety and a want of uniformity in
the article ; the same effect has also been increased from the com-
petition, necessarily arising among the manufacturers, inducing in
the desire for cheapness, carelessness and a want of thoroughness in
the manufacture. The brand of the Inspector was no certain criteri-
on of excellence, and hence of necessity the public confidence was
not gained ; the majority of consumers preferring to pay a higher
price for a reliable article, than to purchase at a low rate, that
which might at one time be good and at another bad. Another
cause that must be mentioned is the prejudice that exists against
the Onondaga salt. Many dairymen believe it to be impossible
to make good butter with it. To those unprejudiced who have
taken pains to inform themselves in the matter, it is not necessary
to say that the idea is fallacious. Many can testify to the fact of
having made the best butter with the salt of which we are speaking.
It must also be stated that this prejudice has been fostered, if it has
not arisen, to a considerable extent, from dealers in dairy pro-
ducts, who furnishing foreign salt, will only contract with those
who use the article they deem the best and can supply, as the Ash-
ton or Marshall salt.

The consolidation of the manufacturers, on the reservation two
years since, into " The Salt Company of Onondaga," has placed it in
the power of the latter to remove the prejudices (from whatever
cause produced) that existed against the salt. There is no doubt
but that the best of salt can be made from the New York brine,
and it is for the company to decide whether they have the will and
will employ the skill necessary to produce a good article of uni-
form quality, which the dairyman may rely upon the next month
'and the next year as well as this.

Deeming it desirable to make a personal inspection of the man-

21

ufacture and processes adopted, before reporting on this committee,
I visited Syracuse and spent considerable time in critically ex-
amining the "works." The gentlemen connected with the va-
rious departments afforded me every facility to gain information
concerning the manufacture and the precise means employed in
treating the brine, preparing the salt and purifying it from those
ingredients found in many varieties of commercial salt, and which
are deemed injurious.

It will not be necessary, nor have I the time, to describe at
length the general manufacture of the salt. There are, however,
certain points which particularly deserve attention, and

1st. Is the separation from the brine of the oxyd of iron which it
contains, in small proportions. The means now adopted are such
that the oxyd is rapidly and perfectly precipitated, and without the
brine becoming contaminated by foreign matters, prejudicial to
the salt, as often happens when lime and certain other substance
are used for the same purpose.

2d. The general treatment of the brine after passing into the
kettles, is that adopted for a considerable time in the works, and
which experience has shown to be best fitted for securing the re-
moval of the larger proportion of the sulphate of lime, &c., and the
formation of the salt in a moderately fine, firm grain.

3d. The chief point which engaged my attention in the manu-
facture of the " Factory-filled Dairy Salt," was the means used
for purifying and removing from it certain deleterious ingredients,
especially thechlorid of calcium and the chlorid of magnesium.

The presence of these substances in salt causes it to absorb and re-
tain moisture, and are considered by most practical men to exert a
deleterious effect upon articles preserved by it, especially butter. —
Hence, other things being equal, it is generally considered that the
absence of these impurities is of great importance in dairy salt. I
am pleased to say that the process lately adopted at the Onondaga
Salt Works, by which these noxious chlorids are attempted to be
removed, is a most happy application of well known chemical prin-
ciples, and completely effects the purpose for which it was intend-
ed. A careful analysis of different specimens of this salt has sat-
isfied me that they do not contain any of either the chlorid of calci-
um or the chlorid of magnesium.

It is advisable to consider in this connection the question, How
far are the means adopted likely to secure a uniform article? It is
evident that this question is of the greatest importance, and that
unless it can be answered in the affirmative, the public confidence
can not be gained, or if gained is not likely to be long continued. —
It appears to me that the process is of such a character that with
ordinary care a uniform article must be produced, for depending as

22

it does upon unchangable chemical laws, the conditions being al-
ways the same, it may be reduced, as indeed it already has been,
to a routine which ordinary workmen after a little experience may
perfectly and readily perform.

4th. There is another point to be referred to, to which, in my
opinion, sufficient attention is not generally paid, i. e., the mechanical
condition of salt. By a mere chemical analysis, one cannot cer-
tainly judge of the value of a given specimen of salt, for a specific
purpose; much depends upon its state of aggregation, as the size of
its crystals or particles, their degrees of compactness and hardness.
This point is so evident that it is not necessary to dwell upon it. —
Common observation and experience have shown that the larger
crystals are most proper for use in packing meats, &c., which,
gradually dissolving as the fluids of the meat are poured out,
keep the brine fully saturated.

These considerations are evidence that a chemical analysis alone
may not unlikely mislead us in determining the value of a salt, and
at least, partially account for the fact, that salts having the same
or nearly the same chemical composition, but differing in the con-
dition and appearance of their particles, are not equally esteemed
by practical men of good judgment and large experience. A
chalky or a very fine grained or pulverulent salt, is not the best for
dairy purposes, and would at once be rejected, I believe, by expe-
rienced dairymen. A good dairy salt, ought, I imagine, besides,
being of proper chemical composition, to be of moderately fine
grain, crystalline and transparent, and when seen in mass, of a
pure white color, it ought to be free from odor and possess that
sharp and pungent taste characteristic of pure salt. Its solution
ought to be colorless and free from either scum or sediment. The
" Onondaga Factory-filled Dairy Salt" possesses in a high degree
nearly all of these properties, and all of them so far as I have been
able to judge as fully as the most esteemed varieties of foreign
salt found in our markets.

5th. The chemical composition of the salt next demands our at-
tention. In order that the specimens examined might as perfect-
ly as possible represent the salt as used by consumers, I took
specimens from the bins and bags of the factory, and procured
others from that on sale by the agent in Albany. The following
are the results obtained :

ANALYSIS OF ONONDAGA FACTORY-FILLED DAIRY SALT.

No. 1. No. 2.

Chloride of Sodium 97.7603 p. c. 97.6715 p. c

Sulphate of Lime 1.2952 p. c. 1.2350 p. c.

Sulphate of Magnesia 0.0657 p. c. 0.0822 p. c

Sulphate of Soda 0.0257 p. c. 0.0084 p. c.

Insoluble matter 0.1295 p. c. 0,1235 p. c

Water 0.7236 p. c. 0.8694 p. c.

100.000 100.000

23

[No. 1 is a specimen obtained from the factory. No. 2 is a
specimen obtained from the agent in Albany.]

ANALYSIS OP ASHTON SALT.

A. B.

Chloride of Sodium 97.59 p. c. 97.660 p. c.

Sulphate of Lime 1.67 p. c. 1.381 p. c.

Chloride of Calcium 0.01 p. c.

Chloride of Magnesia 0.03 p. c. 0.059 p. c.

Water .- 0.70 p. c. 0.900 p. c.

100.00 100.00

[The analyses of the Ashton salt were made by Prof. Cook ;
that of A. is given in the Report of the Superintendent of the Onon-
daga Salt Springs, 1854, p. 10. The second, B., was made later,
and was regarded as " a good specimen."]

The Ashton salt was selected for comparison because of its
high reputation among dairymen. From the analyses just given, the
comparative purity of the two varieties of salt may be judged.

6th. As regards the absorption of water, by salt, an erroneous im-
pression is prevalent. Pure salt, it is generally believed, will not
absorb moisture, even in a damp atmosphere. Such is not the fact.
When the atmosphere is moderately dry, pure salt will remain
unaffected, but when the air contains much moisture it will deli-
quesce, becoming damp in proportion to the moisture in the air. —
The water in the specimen of Onondaga Factory-filled Dairy Salt,
taken in Albany, (No. 2,) probably does not fairly represent, but
is greater, than the amount of water ordinarily contained in it. —
The specimen was taken from the storehouse on a damp day, and
was conveyed to my laboratory in a bag. My limited time did
not allow rne to make other experiments upon this subject. It may
be mentioned here, as illustrating the point under consideration,
that the Ashton salt varies considerably as regards the moisture it
contains, (as indeed must every salt,) thus the same specimen was
found to contain in different states of the atmosphere, as regards
dry ness, from 0.71 to 0.06 p. c. of water. To obtain a just estimate
of the character of different salts in this respect, so that correct
comparison may be made, the examination ought to be conducted
at the same time, upon specimens subject to the same conditions.

7th. Hardly less important than the manufacture is the man-
ner of storing and shipping salt; great care exercised in the first,
may be to a great extent neutralized by carelessness in the second.
The manner of conducting the manufacture and treating of the salt
at the Onondaga works, was apparently that best fitted to remove
impurities and to prevent the introduction of foreign matters. The
salt seemed to be carefully stored and protected from dust and
dirt. The barrels in which the salt was packed, at the time of my

24

examination, were clean and dry, as were also the bags ; all were ac-
curately filled with their proper weight of salt, each being separate-
ly weighed, and when filled, placed under cover till shipped. The
yards were graveled, dry and clean. Nothing seemed wanting to
preserve the purity and good condition of the salt, so long as it re-
mained at the works.

8th. The conclusions I would draw from my examination are that
the " Onondaga Factory-filled Dairy Salt," as now presented to
consumers, is a most excellent article, being, so far as 1 can judge,
equal in purity to any of the foreign salts, and better than most;
that its mechanical condition is that which is regarded as most de-
sirable in an article designed for dairy purposes, while the care ex-
ercised in the storing and packing of the salt, are all that could be
desired, and in my opinion it well deserves the approbation of this
Society.

If the quality of this salt is kept up to its present standard, I see
no reason why it will not meet with favor from the dairymen of the
country, and every reason why it should, being furnished at a much
lower rate than the best imported varieties. The public confidence
in any article is not rapidly gained, nor are consumers quick to
change from a good article they have long been accustomed to, to
another brought to their notice, and claiming excellence.

Numerous chemical and other examinations, at various times,
ought to be made by a disinterested party, of the salt as purchased
by consumers or on sale, and the results published, together with
the opinions of reliable dairymen as to its value from their experi-
ence, in order that it may be determined whether a uniformly ex-
cellent article is produced. In this way I believe much good may
be done.

The importance of the subject demands a most thorough investiga-
tion, and such I am sure it will receive from the New York State
Agricultural Society.

In conclusion, I may congratulate the Society upon the excellent
article which is presented for their approval, and the Salt Company
of Onondaga, upon the success which has attended their labors for
the improvement of the dairy salt manufactured by them.

I cannot close this report without alluding to the Solar Salt man-
ufactured by the Salt Company of Onondaga, and now on exhibition.
By a recently adopted process of screening, the salt is separated
into large and small crystals, the former of which is preferred to
the unscreened by many packers, being better suited for continuing
the saturation of the brine as the meats throw out their juices.

As to the quality of this salt I cannot speak from a personal
chemical examination, but merely from the inspection I made of its
preparation and mode of storing and packing at Syracuse. They

25

seemed excellent, and the appearance of the salt was such as might
be expected in the best.

As to the chemical composition of the salt, the analyses of Prof.
Cook and others show it to be remarkably good, which testimony is
supported by the experiments made under the direction of the U. S.
Government, during the years 1854-7, and in the report of which
it is stated to be equal to the best imported salts used for simi-
lar purposes, as Turk's Island and St. Ubes, and in consequence is
allowed to be used by contractors in the packing of pork and beef
for the army and navy. The same salt, ground, is also exhibited
to be used for various purposes. It undoubtedly possesses the same
properties as are found in the unground salt.

All of which is respectfully submitted.

CHARLES H. PORTER,
Chemist to K Y. State Agricultural Society.

The above report was read and approved by the Executive Com-
mittee, and ordered to be published.

B. P. JOHNSON, Corresponding Sect'y.

LETTER FROM HOK A. B. DICKINSON. **

From the Country Gentleman and Cultivator.

MESSERS. EDITORS : — I have lately received a letter from our mu-
tual friend and your long-time correspondent, the Hon. A. B. Dick-
inson, now Minister resident from the United States to Nicaragua,
Central America, of sufficient interest to bear transcribing in part
for your columns. It is mostly for the testimony he gives in favor
of our Salt, which the Major long persisted in condemning when
used especially in the curing of butter for winter consumption or
shipment, that I am induced to ask for its publication, although the
hints he furnishes as to the proper conditions for good butter mak-
ing will not be overlooked bya certain portion of your readers.

The particular description of salt to which Major D. refers, as
having been used in the butter forwarded to him at Leon, is that
known at the works and in the market as "factory filled" — not a
good name, by the way, but perhaps sufficiently distinctive till a
better shall be invented. There is no question that this is the pur-
est salt ever made in this country, and that for those who undertake
to furnish butter of the highest quality, for long keeping or for
shipment, no other should be employed. It is every way equal to
the finest quality of "Ashton," (Lirerpool,) and more uniformly
good than that. No doubt the Major's prejudices against Ononda-
ga, which have been conquered by our "factory filled," were hon-
estly enough derived and entertained. They arose probably from
the failure of the common article of Onondaia kettle salt to keep
a superior quality of butter in a sweet, unaltered condition for

26

any great length of time. The salt itself was not formerly so well
made as at present. The ingredient in common salt so fatal to the
flavor of what was intended for choice butter, is the chloride of calci-
um, which has an extremly bitter taste, that is imparted to any but-
ter that it remains long in contact with. Thousands of the country
people, and many in the towns, eat butter seasoned with this kind of
salt, without knowing the difference ; but no first quality of table
butter, for family use, and to bring the highest price, can be made
from it. The ground Solar Salt made here, especially if it has
been "medicated," as a peculiar process in its preparation is called,
conies nearer to the English salt, and is quite unexceptionable unless
extraordinary efforts are not to be applied to the butter made. But
for a description of salt to be recommended without reservation, as
every way equal if not superior to the best quality of English, the
"Factory Filled" employed in the test described in the letter below,
is beyond question a kind that may be relied on with the fullest con-
fidence by all the producers of Orange (or any other) county but-
ter. It is manufactured by a new process, involving scientific prin-
ciples, and can be separated entirely from the deleterious com-
pounds which affect the flavor of butter under ordinary circum-
stances. The operations of the Onondaga Salt Company in produc-
ing this description of salt were on a somewhat limited scale, last
year, but entirely successful so far as it could be introduced. The
ensuing season enough will be made to supply any reasonable de-
mand, and as it can be furnished at a price made lower than that
which butter makers have been paying for English salt, it will be
found deserving the attention of consumers. In addition to its mer-
its on this score, it affords the finest quality of table salt known in
this country.
Syracuse; March 20, 1862. S.

MR. DICKINSON'S LETTER.

LEON, Feb, 14, 1862.

" I am here in the most delightful country that man ever be-
held, [though the climate is rather warm,] and where he can live
with less labor than anywhere else in the world. He can purchase
provisions, ready cooked, in the market enough to keep him eating a
week, for less money than it.would require to buy a sufficient quantity
of liquor to get drunk on once. The Plaintain [Banana ?] here is the
staff of life, and it is blooming and maturing its fruit every day in
the year, though not like the orange on the same tree. By a
bountiful provision of nature, when one stalk is cut down for its
fruit, a dozen sprouts start from the crown of the root to take its
place, which also ripen their fruit in eight, ten or twelve months.
This fruit is eaten in every shape — raw, roasted, boiled, fried, and
dried in the sun. It makes very good preserves, equal for imme-

27

diate use to the fig. It is really one of the wonders of the vege-
table world; bearing fruit but no seed, it is only propagated from
tha roots. A sprout will come np, and in twelve months, if well
cared for, will grow to the enormous size of fifteen to eighteen inch-
es at the base. Only one leaf shoots forth at a time, and that from
the centre of the trunk. I have seen them put out one after anoth-
er, and in six or eight days after the shoot makes its appearance, not
larger than your finger, it grows to its full size, which is from two
to three feet in width, and from ten to twelve in length, with a stem
from two to three inches in diameter at the base. You can lie in
your hammocks and see them grow.

I will now leave the Tropics and talk about Salt, fearing if I re-
late too much you will not believe any part of my story.

I am happy to inform you that my prejudices against Onon-
daga Salt have been all overcome; and I want you to say to our
mutual friend, who sent me the sample to test in 1860, and who was
so extremely anxious about the result as to become nervous when I
frankly informed him that the butter cured with it would not retain
its flavor equally with butter seasoned with Liverpool salt, and who
again furnished me with three or four hundred ponnds for distribu-
tion among the butter makers of Steuben county, that nothing in
the world affords me greater pleasure than to inform him and your-
self, that having subjected it to the most thorough trial that the^case
admits of, I am able to state without reserve, that Onondaga salt
can be so manufactured as to be equal to the best quality I have
ever seen used for butter. And now that you have raised the
standard of your salt, I beg of you not to permit it t* recede. It
is for the interest of the manufacturers to produce an article equal
to the best rock salt from the choicest mines worked in the most
thorough manner. It may be well perhaps to give you the details
of the test.

A firkin of butter, seasoned with Onondaga salt, left Steuben
county, New York, in October last, and reached this place in Janua-
ry. It passed the ordeal of a voyage of more than one thousand
miles in the tropics — was shipped and reshipped — was sent across
the Isthmus of Panama — remained at Punta Arenas three days in the
scorching sand, when the thermometer stood at 120 degs. in the
sun — was put on board of an open bungo to Barquito, thence to
Leon in an open cart, protected all this while by only packing the
firkin in the middle of a barrel of salt, where it still remains,
(what has not been used,) the surface being carefully covered with
salt every time enough is taken out to last the family six or eight
days. It stands in a room where the thermometer ranges
from 78 to 90 degrees. This butter I pronounce of better quali-
ty after this long journey, than any which the people of Syracuse

28

or Albany are eating, and equal to one half of the butter that is put
on the tables of the best hotels in Albany at this season of the year.
The secret of all this is, that this butter was made by a woman who
understands her business ; it is the product of good cows, kept on
the best feed, at a time when the pastures were fresh and nutritious,
and not too wet. In fact there is no excuse for any man's having
poor butter on his table, if he is able and willing to take the pains
to make it right. I must not be understood as saying that common,
or what is sometimes called good butter, can be shipped to such a
climate as this without deteriation ; none but the first qualit}'- will
stand the voyage. Even with the best of care on the trip, it must be
of the best quality in every respect. There must be no mistake
in the cow, in the food she eats, nor in the process of manufactur-
ing,' nor in the quality of the salt used for seasoning.
It will neither do to leave any milk in the butter, nor to
•work it so as to break the grain. The failure in any of these re-
quisites in the least degree, is likely to be fatal to your butter, and
the nearer home it is sold, and the sooner it is eaten, the better
it will be for the credit of the manufacturer, or the health of the
subject who is destined to eat and digest it.

LETTER FROM JOHN SHATTUCK.

An interesting communication upon the subject of butter making
appears in the last number of the Chenango Union, with some expe-
rience in the use of salt, giving the preference to the article known as
the " Factory Filled Dairy Salt," made in this city. For the benefit
of Dairymen everywhere, we quote the article from the Chenango
Union :

MR. EDITOR : — I will give you the following statement of the
amount of butter made the past season from 23 cows. Consider-
ing it a fair yield I thought with your permission I would publish
it in your paper.

Total amount of Butter made 5,130 Ibs

Amount sold 4,846 Ibs

Used, and on hand 284 Ibs

Amount of sales for Butter $1,078 86

Used in family 65 32

Calves and Deacon skins sold 42 00

Amount of Pork from Dairy 100 00

Total $1,286 18

Average in pounds to each cow, 223 pounds.

Average in value per cow, $55,92.

I would state, for the benefit of the incredulous and the unbe-
liever, that the above statement is correct ; that the butter was all
made from 23 cows ; and all weighed ; NOT A POUND OF IT BOUGHT

29

NOR BORROWED. Two of the cows were sold on November 1st. —
No allowance is made for milk and cream used in the family.

I would make the following statement in relation to salt. I salted
one firkin of butter the fore part of June, with the Factory Fill-
ed Dairy Salt, made at Syracuse. The balance of our dairy was
salted with the Ashton Salt. Mr. John VanCott, an extensive
butter buyer, tried firkins Nos. 11 and 12, not knowing which was
salted with Ashton, and decided that No. 11 was the best, and that
was my opinion. No. 11 was salted with the Syracuse salt. —
With this experiment and other tests that I have made together
with the analysis that has been made by different chemists, and all
the information I can get, I consider it fully equal to the Ashton
salt.

JOHN SHATTUCK.

SALT FOB COOKING AND TABLE USE.

For all culinary purposes tbe Factory Filled Dairy Salt, on
account of its entire freedom from any ingredient which can
impart a bitter or disagreeable flavor, is undoubtedly prefera-
ble to any otber. Tbe Company are now preparing an article
for Table use, from tbe F. F. Dairy, which, on account of its
purity and its perfectly disintegrated condition, cannot fail to
command tbe admiration of all consumers.

Tbe various kinds of salt are put up for market in tbe fol-
lowing manner, viz :

Fine Salt in Bbls. of 280 pounds.
Coarse Salt " " 280 and 320 pounds.
" " in Bags " 56 Ibs.

" (screened) in bbls. of 280, 300 and 320 Ibs.
Ground Solar in bbls. of 280 Ibs. and bags of 56 Ibs.
Solar Dairy Salt " " 280 and 320 Ibs.

" '" 320, incl'g twenty-five empty 14 Ib. bags,
in 1-2 bbls. of 140 Ibs.
" bags of 56 and 14 Ibs.

Factory Filled Dairy in bags of 240, 168, 140, 56 and 14 Ibs.
" bbls. " 280 Ibs.
"1-2" " 140 Ibs.

J^lT" Orders addressed to J. W. Barker, Secretary Salt Co.
of Onondaga, Syracuse^ A7. Y.j will receive prompt attention.

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