| OCR Text |
Show MANY SOURCES OF SALT. That from Natural 8prlngs Is Generally Gener-ally Most Nearly Pure. Tho purity of salt depends upon tho soiirco from which It Is obtained nnd tho sanitary conditions under which It Is prepared for tho market. Tho supply of common Bnlt, tho most In-dlsponsnblo In-dlsponsnblo of all tho seasoning sub-Btnuccs sub-Btnuccs both ns a relishing condiment and a well-nigh universal food pro-sor-atlve, Is cxhaustless, yet even so there Is salt and salt, says tho Pictorial Pic-torial Review. Formerly salt was obtained by ovap-orating ovap-orating ocean water, a process that left many impurities in the residuum, to say nothing of Its exposure to all kinds of dirt In Its shipment from seaports. sea-ports. The Turk's island or rock salt, which lo still largely used In pork packing and In tho manufacture of Ico creams, conies to the United States In holds of vensels continually subjected sub-jected to dirt and foul odors. Upon Its arrival It Is again handled, then packed In coarse burlap bags, permitting permit-ting dust to sift Into tho salt. In this condition It reaches tho consumer. Latterly, however, tho product of salt springs has largely taken tho lead In this country not only for table Bait but for meat packing. Tho annual production from this sourco In tho United States reaches moro than HO,-000,000 HO,-000,000 bushels, the state of New York In tho vicinity of Syrncuso furnishing a largo proportion of this Important supply. |
