MANUFACTURE OF SALT.

Press, Volume VII, Issue 685, 9 January 1865, Page 5

MANUFACTURE OF SALT.

[From the Sydney Morning Herald, Dec. 2. J As a necessary of life, salt ranks next in importance to the bread we eat and the water we drink, and in its various uses is obviously a medium of a train of blessings, and is equally essential to the preservation of health as the gratification of the palate. In countries where it is scarce, it is hoarded with a care of which we cannot form an adequate idea, having always an abundance; there a man's worth is determined by the amount of salt he can afford to consume, and by the poor it is esteemed a great luxury. Its nutritive and domestic uses are only surpassed by its curative and preserving qualities. Nothing with which we are acquainted necessary for the use of man, with the exception of the air we breathe, is more widely distributed over the earth's surface or placed more nearly within our reach than salt. The mighty ocean, which occupies four-fifths of our globe, ia a vast storehouse of this highly important condiment, and in most countries it is to be found inland, either in solid masses as a mineral, or dissolved in lakes, or gushing in briny springs from the rocks. Australia boasts every mineral of importance, in greater or less quantities, with the single exception of salt. For her gold she is world-renowned : her silver-mines are now worked to great advantage in various parts of the colonies ; the supply of coal seems almost inexhaustible, and, doubtless, will at some future time prove a source of wealth and influence, as it has in the mother country ; iron and copper, too, we have; the copper mines of South Australia are farfamed and exceedingly lucrative; other minerals of considerable importance we have, but not in sufficient quantities to yield a profit beyond the expenses of refining; but for a supply of salt, that truly essential part of our daily food, we must look elswhere. It is true that in Victoria there are several salt lakes, on whose margin there collects a saline crust, which is used by the poor in the immediate neighbourhood, but is not obtainable in sufficient quantities to compensate for the trouble of gathering and preparing it for use. Familiar as we all are with this important mineral, there are many persons entirely unacquainted with the processes it undergoes before it appears on the table, The salt imported to this colony is principally from Liverpool, and receives its name from that circumstance ; this might led one to suppose that it was made there. Such, however, is not the case. It is manufactured in the northern part of Cheshire, and forwarded by water to be shipped to every part of the habitable globe. The first proceeding is to procure the brine

from which to make the salt ; for this purpose a shaft is sunk and a pump arranged to bring the brine to the surface, the depth at which the water is found varies from 50 to 100 feet, the presence of the brine is easily aeeounted for by the fact that there are vast beds of rock-salt, over ■which fresh water flowing, becomes impregnated so thoroughly that occasionally it will not hold more salt in solution ; it is remarkable also for its purity. The brine having been procured, is placed in large, shallow pits prepared for the purpose, where it remains until partially evaporated. It is poured into large iron vats, under which are made great fires. The heat is varied according to the quality of the salt required; for a very fine salt it is to be boiled as speedily as possible, whereas bay salt requires that the brine should simmer for days. As the water evaporates, the salt forms into little flakes, and floats on the surface, and as they increase in size sink to the bottom. The water having been run off, the salt is dragged together on both sides. It is then formed into blocks or cakes by means of different-shaped moulds, and deposited, in the moulds, in a heated room »o dry ; having been a sufficient time here it is removed from the boxes, and placed in a much hotter temperature to harden ; for home consumption it is then fit for use, but for exportation it is crushed and put' into bags. Fortunately, it can be produced in such quantities, and with so little labor, that although the prices varies it rarely exceeds 16s. or ISs. per ton ; fortunate it is, indeed, that it should be always obtainable at so low a price since it is computed that every adult consumes an average amount of 221b. of salt annually. The above remarks apply chiefly to fine salts, that of coarser quality is more roughly managed The salt mines of Cheshire are worthy of notice, as we are dependent on them, and similar ones elsewhere, for our supply of the rock salt which is so beneficial to cattle. Some of these mines are exceedingly ancient. The Romans took tribute from them, and remunerated those who worked them in part, with salt; hence our word salary (from sal, salt) for the payment of labour. Rock salt is generally of a dark red hue ;. only small cubes of white are found. The supply seems to be inexhaustible. Some of the mines are very extensive; horses and men occasionally live down in them for months together; they are exceedingly healthy abodes. When well lightedup they look very beautiful and glittering, as the crystals reflect the light in manycoloured rays. On festive occasions they become the resort of the " people," and then may be witnessed what London never saw — merry couples tripping it on " light fantastic toe," to the sound of the fiddle, in Regentstreet and the Strand; the several spaces between the rows of pillars are named after remarkable streets, to facilitate the working of the mines by familiarising the localities. The nature of the ground is such as to make accidents very rare; indeed, in deserted mines it is years before the water which collects in them wears away, or rather dissolves, the pillars which have been left to support the superincumbent earth. Immense sheets of briny water mark the spots where once were nourishing mines within the remembrance of the inhabitants. In places where several of these holes have united there are quite miniature lakes; one near Northwich is quite a mile across. In early times salt had almost a sacred character, and was the symbol of friendship; hence the superstitious notion that " spilling the salt "is the cause of ill luck. The subject is thus playfully treated in the British Apollo. A querist has upset the salt at dinner, and speaks thus of his enraged spouse:— " Like Billinsgate fury, She scolds, I assure ye, And tells mc of bad success, For the spilling of salt (An unpardonable fault) Doth cause or predict no less." To this the reply is :— " Why spilling of salt Is esteemed such a fault Because it doth everything season j The antiques did opine 'Twas of friendship a sign. So serve it to guests in decorum; And thought love decayed When the negligent maid Let the salt-cellar tumble before'em." JUVJSKIS.