OCR Text |
Show MANY OOURCES OF SALT. That from Natural Spring I Centrally Centr-ally Most Nearly Pure. The purity of salt depend upon the ource from which It Is obtained and the, sanitary conditions under which It 1 prepared for the markeL The upply of common salt, the most In-dispensable In-dispensable of nil the seasoning substances sub-stances both as a relishing condiment and a well-nigh universal' food preservative, pre-servative, Is exhaustless, yet even no there Is salt and salt, says tho Pictorial Pic-torial Ret lew. Formerly salt was obtained by ovap-orating ovap-orating ocean water, a process that left many impurities In tho residuum, to say nothing of Its exposure to all kinds of dirt In its shipment from seaports. sea-ports. Tho Turk's Island or rock salt, which Is still largely used In pork packing and In tho manufacture of Ice creams, comes to tho United Stntcs In holds ot vessels continually subjected sub-jected to dirt and foul odors. Upon Its arrival It Is ngnln handled, then padStfii In coarau burlap bags, pormlt-Ungidust pormlt-Ungidust to sift Into tho snlt. In this condition It reaches tho consumer. Latterly, hov,oer, tho product of alt springs has largely taken tho lead In this country not only for tablo salt but for meat packing. Tho annual production from this source In tho United States reaches moro than 40,-000,000 40,-000,000 biiBhols, tho stato of Now York In tho vicinity of Syracuso furnishing a largo' proportion of this Important supply. |